introduction to gfsi and update on sqf - contract · pdf filecathy crawford ....
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Cathy Crawford [email protected]
Introduction to GFSI and Update on SQF
Globally Trusted Food Safety and Quality Certification
Agenda
What is Global Food Safety Initiative (GFSI)
How has GFSI Changed ?
Recent Safe Quality Food (SQF) Code Changes
Responsibility for Safety
Government ?
Retailers ?
Manufacturers?
Trust in Safety
Government ?
Retailers ?
Manufacturers?
Media ?
The Global Food Safety Initiative An independent global consumer goods network Over 400 members from 150 countries Over 5 continents
What is GFSI ?
Benchmarking - Once certified, accepted everywhere
Benchmarked And Accredited
Audits from GFSI recognizes schemes are accredited
Defined management systems Defined competencies Defined duration and scope Accreditation increases trust
Companies Accepting GFSI
• Guidance Changes • Impact on GFSI All Schemes • Changes to SQF
Changes to GFSI Guidance
GFSI Code Update The Global Food Safety Initiative
(GFSI) published version 6 of the Guidance Document in January 2011 (available at www.mygfsi.com )
Major changes - added sectors and scheme management requirements.
All existing GFSI recognised schemes were required to resubmit for benchmarking by the end of December 2011
Major Changes in Guidance Document 6
1. Scope now sector based and covers the whole food chain
2. Scheme governance and management
3. Contractual arrangements between GFSI and scheme owners
4. More detailed and transparent benchmarking process
5. New Accreditation requirements
• Reorganized • Removed some duplication • Clarified areas of concern or ambiguity • Added new requirements
Changes to SQF
Creating One SQF Code
SQF Format Revised Part A: Implementing and Maintaining the SQF Code Part B: The SQF Code Module 1: Scope, References, and Definitions Module 2: SQF System Elements Modules 3 – 15: Food Safety Fundamentals Module 16: Multi-site Program Appendix 1: Food Sector Categories Appendix 2: Glossary
SQF Code Change Map
A list of changes is available here - http://www.sqfi.com/wp-content/uploads/SQF-Code-Change-Map.pdf
Do not rely on this tool.
You must carefully read the code to ensure compliance.
Part B – The SQF Code, Edition 7 Module 2 SQF System Elements (applies to all Suppliers) Module 3 GAP for Single Feed Production (TBD) Module 4 GAP for Compound Feed Production (TBD) Module 5 GAP for Farming of Animal Products Module 6 GAP for Farming of Fish Module 7 GAP for Farming of Plant Products Module 8 GAP for Farming of Grains and Pulses Module 9 GMP for Pre-processing of Animal Products Module 10 GMP for Pre-processing of Plant Products Module 11 GMP for Processing of Food Products Module 12 GMP for Transport and Distribution of Food Module 13 GMP for Production of Food Packaging Module 14 GMP for Food Brokers (TBD) Module 15 GMP for Food Retail, Food Service (TBD) Module 16 SQF Multi-site Program
Supplier selects relevant module(s)
SQF FSC
Category (Suppliers Scope of Certification)
GFSI Industry Scopes Applicable SQF Code Modules
1
Production, Capture and Harvesting of Livestock and Game Animals
Al: Farming of Animals Module 2: System elements
Module 5: GAP for farming of animal products
2 Growing and Harvesting of Animal Feeds
Fl: Production of Single Ingredient Feed (available 2011)
Module 2: System elements
Module 3: GAP for single feed production
3
Growing and Production of Fresh Produce
Bl: Farming of Plant Products
Module 2: System elements
Module 7: GAP for farming of fruit and vegetable products
4 Fresh Produce Pack house Operations
D: Pre-processing of Plant Products
Module 2: System elements
Module 10: GMP for pre-processing of plant products
5
Extensive Broad Acre Agriculture Operations and Seed Production
Bll: Farming of Grains and Pulses
Module 2: System elements
Module 8: GAP for farming of grains and pulses
6
Harvest and Intensive Farming of Fish
All: Farming of Fish and Seafood
Module 2: System elements
Module 6: GAP for farming of fish
7
Slaughterhouse, Boning and Butchery Operations
C: pre-process handling of animal products
Module 2: System elements
Module 9: GMP for pre-processing of animal products
8 Processing of Manufactured Meats and Poultry
El: Processing of Perishable Animal Products
Module 2: System elements
Module 11: GMP for processing of food products
9
Seafood Processing:
El: Processing of Perishable Animal Products
Module 2: System elements
Module 11: GMP for processing of food products
SQF Certified Sites by Module
Module SQF Certified Sites
Module 3: GAP for single feed production 0 Module 4: GAP for compound feed production 10 Module 5: GAP for farming of animal products 116 Module 6: GAP for farming of fish 1 Module 7: GAP for farming of fruit and vegetable products 165
Module 8: GAP for farming of grains and pulses 0
Module 9: GMP for pre-processing of animal products 158
Module 10: GMP for pre-processing of plant products 284
Module 11: GMP for processing of food products 2,844
Module 12: GMP for transport and distribution of food products 231
Module 13: GMP for production of food packaging 69 Module 14: GMP for brokers or agents 27
Module 15: GMP for food catering, wholesale, and retail 12
Key Changes in Edition 7 Re-numbering of code to align with GFSI industry scopes
Some System Elements are Mandatory and some have just moved (Allergen Management, Approved Suppliers and Training)
Allergen management, approved suppliers and training moved to Module 2: System Elements
Glossary and food sector categories included in Code
Sections 5 and 6 of SQF 2000 now integrated
Removed scoring of Opportunities for Improvement
Re-certification date is now tied to the initial audit date
Revised Criteria
HACCP Training:
HACCP Training means training that meets the CODEX guidelines or NACMCF HACCP principles, and this training is:
HACCP training course used extensively in a country.
Administered and delivered by an institution recognized as a food safety training center of excellence and issues a certificate of attendance to attendees.
Shall be a minimum of two days (16 hrs.)
Shall be examinable.
SQF Database • New Design Should Provide
• Easier Site Registration Process
• More detailed information via a robust reporting tailored to needs
• Better interface for infrequent users (Suppliers)
• Provide Platform for improved CB and auditor compliance oversight.
• Launched in July, 2012
The Audit Score
0 aspect meets the criteria 1 aspect does not meet the criteria due to minor variations (Minor Non-conformity) 10 aspect does not meet the criteria (Major Non-conformity) 50 aspect does not meet the criteria (Critical Non-conformity)
Calculation is (100 – N), where N is the sum of the individual rating criteria
Only Facility Audits are scored. Desk Audits are not scored.
Audit Rating
Score Rating Certification Audit Frequency
96 - 100 E - Excellent Certificate issued 12 monthly re-certification audit
86 - 95 G – Good Certificate issued 12 monthly re-certification audit
70 - 85 C - Complies Certificate issued 6 monthly surveillance audit
0 - 69 F – Fails to comply
No certificate issued
Considered to have failed the SQF Audit
Mandatory Sections Management Policy Management Responsibility Food Safety Management System Management Review Document Control Records Food Legislation Food Safety Fundamentals Food Safety Plan Product Release Validation /Effectiveness
Verification of Monitoring
Corrective and Preventive Action
Internal Audits Product Identification Product Trace Product Recall Food Defense Training
Non-Mandatory Sections Complaint Management Business Continuity Planning Product Development and
Realization Raw and Packaging Materials Contract Services Contract Manufacturers Finished Product Food Quality Plan Incoming Goods and Services
Nonconforming Product and Equipment
Product Rework Responsibility /
Methods for Verification
Verification Schedule Product Sampling
and Analysis Identity Preserved
Foods Allergen
Management
Risk Assessment
2.4.2.2 The Supplier shall ensure the Food Safety Fundamentals described in the relevant Modules are applied, or excluded…. according to a detailed risk analysis outlining the justification for exclusion or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised. Must be included in Supplier’s documentation to the CB
prior to the audit
Risk Assessment Details Document justification of exclusion or evidence of
effectiveness
Include: Biological, Chemical, Physical Hazards Regulatory Concerns Customer Concerns Quality Concerns
Non-Mandatory Sections – Exclusions
Contract Manufacturers – the company does not use contract manufacturers for any of our finished product.
Food Quality Plan – the scope of certification does not include Level 3 at this time.
Rework – the company does not reuse any materials and does not carry over work from one day to the next. There are no items in this process that would be classified as rework.
Effectiveness by Alternate Means Pathways to and from break areas are sealed.
One outdoor break area is in a grassy area without a
sealed pathway. Prior to entering the facility from this area, employees clean footwear on a mat and change shoes before entering production areas. Training ensures this. A summary of sanitation inspections indicates conditions are maintained even during times of rain, snow or other weather.
Risk Assessment
2.4.2.2 The Supplier shall ensure (all of ….) the Food Safety Fundamentals described in the relevant Modules are applied, or excluded…. according to a detailed risk analysis outlining the justification for exclusion or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised. Must be included in Supplier’s documentation to the CB
prior to the audit
• Goals and Objectives • Continuous Improvement • R&D now at Level 2 • Expanded Corrective Acton
Key Changes to Module 2
Changes in Module 2 Clause Change
2.1.1.1iii Commitment to establish and review food safety objectives
2.1.2.5 Practitioner requirements now included in module 2 2.1.2.9 Establish processes to improve effectiveness 2.1.5.2 Complaint Management : “Trends …. shall be
investigated and analysed”
2.2.2.2 “suitably authorized’ rather than “signed and dated” 2.3.2.5 Greater detail on validation of packaging materials –
Letter of Guarantee, Certificate of Compliance or Tests / Certificate of Analysis
Changes in Module 2 (contd) Clause Change
2.3.4 “Contract manufacturers now at Level 2 as well as L3
2.4.2.2 Risk analysis for justification of exclusion or alternative methods of control now included in the Code
2.4.2.4 Changed to “The effectiveness of the Pre-requisite Programs shall be verified “
2.4.3.1.i Codex or NACMCF HACCP Guidelines added.
2.4.6.1 Nonconforming - raw material, ingredient, work-in-progress, packaging or equipment
Changes in Module 2 (contd) Clause Change
2.4.7.1 Added ‘recouped’ with rework 2.5.2.1.i Changed to “PRPs are confirmed to ensure they
achieve the required result”, rather than “validated” 2.5.2.1.iv Requirement to ensure controls are still effective
following a change in the process. 2.5.2.1 v Validation of critical safety (and quality) limits at least
annually 2.5.6.1.iv Requirement for external labs to be ISO 17025 or
equivalent 2.8.1.1 Added “Kosher, HALAL, organic, GMO and other …” 2.8.1.6 Processing of identity preserved foods under
controlled conditions
• Calibration Responses • High Risk Consolidated • Environmental Monitoring • Air Quality Monitoring
Key Changes to Module 11
Module 11 (General Food Processing) Clause Change
11.2 Construction of all processing and storage areas, not just food handling areas
11.2.3.1 Added walls, partitions doors and ceilings shall be kept clean 11.2.3.3 Duct work and pipes - “designed and constructed” instead of
“recessed” 11.2.4.1 Added stairs, catwalks and platforms shall be kept clean 11.2.5.2 Lighting - Added “in processing areas, inspection stations,
ingredient and packaging storage areas, and all areas where product is exposed”
11.2.5.2 Added “where fittings cannot be recessed, structures must be protected from accidental breakage, manufactured from cleanable materials and addressed in the cleaning and sanitation program”
Changes in Module 11 (contd) Clause Change
11.2.5.3 In warehouses - designed to prevent breakage and contamination
11.2.9.4 Added for lubricants “their use controlled so as to minimize the contamination of product”
11.2.9.5 Changed to “paint used in a food handling or contact zone shall be suitable for use and in good condition and shall not be used on any product contact surface”
11.2.10.2 Calibration new clause – disposition of potentially affected product
11.2.10.3 New clause – protection of calibration equipment 11.2.13.1.v New sub-clause – confirm concentrations of detergents and
sanitizers
Changes in Module 11 (contd) Clause Change
11.2.13.8 New clause – record of pre-operational hygiene inspection 11.3.2.4 Changed to “prominent position” rather than “adjacent to
hand wash stations” 11.3.2.5 Hand washing - added “including staff, contractors and
visitors” 11.3.3.2 Wording changed “Staff engaged in high risk areas shall
change into clean clothing or don temporary protective outerwear when entering high risk areas.”
11.3.4.1 Added from notes” The wearing of plain bands with no stones… ”
11.3.9.1.v Added restrooms to be “kept clean and tidy” 11.3.10.2,v Added lunch rooms “kept clean and free from waste
materials and pests”
Plain (Wedding) Bands
Changes in Module 11 (contd) Clause Change
11.5.7 Two clauses about air quality – clean and monitored 11.6.4.2 New clause “ processing utensils ,,,, not stored in areas used
to store hazardous chemicals” 11.7.4.1.v New sub-clause “environmental monitoring program” 11.7.5.7 New clause “knives and cutting instruments used in
pprocessing and packaging operations shall be controlled, and kept clean and well maintained”
Changes in Module 11 (contd) Clause Change
11.7.6.3 New clause. Records of inspection of foreign object detection devices.
11.7.7.2 Added “including cleaning equipment and footwear” 11.8.1.2 Added “and manage it separately from food waste” 11.10.1.3 New clause, added from notes – surroundings clean and tidy 11.10.1.4 New clause, added from notes – paths effectively sealed
Does this help?
Summary GFSI continues gaining strength. Returns on investment will occur for functional management systems. Key action items for the SQF update: Use the change map online but also review Document conflict and demonstrate control Implement measureable improvement Continue verification efforts
Remember – Responsibility, Trust, and
The Power of Food
THANK YOU !
Globally Trusted Food Safety and Quality Certification
Cathy Crawford 757.371.5832 / [email protected]