retail walk in - aamp · brc,sqf,fssc22000. 10 traditional food safety & sanitation audit ......

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Jason Young ‐ [email protected]

GFSI Specialist/ Quality Management Specialist

Robert M. Kerr Food & Agricultural Products Center

http://www.fapc.biz/Springfield, IllinoisJune 18 – 20, 2015

RetailWalk In

Local Restaurant and

Grocery

Retail Walk In

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Retail Walk InLocal Restaurant & Grocery

Big Box Stores & Distribution

Centers

Laws and Regulations

Customer Requirements

Meat Inspection Requirements

9 CFR Chapter III

CFR HACCP▪ 9 CFR 417 HACCP

▪ 9 CFR 416 SSOP

▪ 9 CFR 430

▪ 9 CFR 317

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1998‐19996 deaths

1992‐19934 deaths

E. coli O157:H7

6 deathsListeria

monocytogenes

201132 deaths

E Coli O104 H4

201033 deathsListeria

monocytogenes

E. Coli O104:H4

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3 Deaths

Contracts/Specifications

Third Party Audit

Creating a food safety system and then having an audit to become “Certified”

Food Safety ‐ concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

HACCP – Premier Food Safety ToolHACCP Premier Food Safety ToolRecognized as the best available approach to ensuring the safety of food.Guideline not Standard

Food Safety System“The organizational structure, processes, procedures, and resources needed to implement, maintain and continually improve food safety management”

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Third-partyIndependent audit

organization

Customer

Second-partyCustomer audits, your

organization

InternalFirst Party

Audit your own organization

organization

Supplier

organization

External

Second-partyYou audit your

supplier

Regulatory –USDA FSIS

Regulatory‐ FDA – cGMP

Supplier Audits Supplier Audits

GMP: Food Safety & Sanitation

GFSI Guidance and Schemes

Global Markets

USDA FSIS

FSIS Directive 5100.1 Rev 4, 5/29/15

EIAO FSA Methodologyhttp://www.fsis.usda.gov/wps/wcm/connect/31bb8000‐fb33‐4b51‐964b‐1db9dfb488dd/5100.1.pdf?MOD=AJPERES

FDA –Unannounced Inspection

Form 482 Notice of Inspection

Form 483 Findingshttp://www.fda.gov/ICECI/Inspections/IOM/ucm127372.htm

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Customer visits your facility

May or may not have a checklist or set of criteria

Looking at real time food safety in your facility

Creating Relationship

OR

You visit your supplier

Traditional Food Safety & Sanitation More than 40 years of audits

Criteria

3rd Party Auditing Company

Specific criteria created by Auditing Company

Audit Criteria per customer’s requirement

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Audit Companies –Traditional Criteria

AIB, ASI, Silliker, NSF, Cert ID, SCS Global, etc

Food Safety & Sanitation Standards

Prerequisite and Food Safety Programs

1. Operational methods & personnel practices

2. Maintenance for food safety

3. Cleaning Practices

4. Integrated pest management

5. Adequacy of Prerequisite and food safety programs

Food Quality Magazine – by 2002

More than 135 different suppliers standards for food safety

Si il b t diff t it i d diti ti Similar but different criteria and auditing practices

Establishments implement more than one Food Safety, Sanitation, &/or Quality program for Customers

▪ Several customers

Ideal: Single auditing system for all sectors in food and beverage industry

Traditional Food Safety Audit SystemsPre‐GFSI

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May 2000 –International meeting of Food Retailer CEOs identified the major risks to their businesses.

Food Safety

Consumer Protection

Consumer Confidence

Formed a Committee of International Technical Executives ‐GFSI

GFSI Recognized Schemes

SQF, BRC, FSSC 22000, GRMS

12 Schemes total

http://www.mygfsi.com/schemes‐certification/recognised‐schemes.html

Global Markets

Basic Level

Intermediate Level

Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers

Objectives:

Convergence between food safety standards through maintaining a benchmarking process for food safety management schemes. Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI recognized standards by retailers around the world. Provide a unique international stakeholder platform for networking, knowledge exchange and sharing of best food safety practices and information.

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Examples:http://www.mygfsi.com/about‐gfsi/gfsi‐recognised‐schemes.html

Standard Origin Website

BRC Global Standard UK www.brcnorthamerica.com

Safe Quality Food(SQF) Australia/U.S. http://www.sqfi.com/

FSSC 22000(ISO 22000 + PAS 220)

http://www.foodsafety.sgs.com/Orhttp://www.22000-tools.com/

Consistency in evaluation of content and program requirements is assured by the benchmarking process

Audit execution is overseen by independent accreditation bodies such as UKAS (UK) and ANSI (USA)

International Accreditation Forum

Peer Review by Sister Accreditation body

Accreditation Bodies

ISO/ IEC 17011

e.g., ANAB, ANSI

Accredited Certification ‐Audit

ISO/IEC Guide 65 or ISO

17021Certification Bodies employ Auditors

Accredits the Certification Body (CB)

Including witness (shadow ) audits

Audit the Food or Ingredient Company

Supplier Supplier Supplier

GFSI Benchmarked Schemes

BRC, SQF, FSSC 22000

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Traditional Food Safety & Sanitation Audit

Wal‐Mart http://www.reuters.com/article/ousiv/idUSN0459973720080204

Feb. 2008 ‐ Suppliers of its private label and certain other food items, like produce, meat and fish, must comply with Global Food Safety Initiative standards

Implemented by July 2009

Tesco Tesco Carrefour Metro Migros Ahold Delhaize

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“Once certified, accepted everywhere”

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1. Senior Management Commitment and Continual Improvement

2. The Food Safety Plan–(HACCP)F d S f t d Q lit M t 3. Food Safety and Quality Management System

4. Site Standards – Prerequisite Programs5. Product Control 6. Process Control7. Personnel

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Focus is on 50% documentation and 50% physical inspection (on site)

If a non‐conformance is issued, a corrective i b l d i hi 8 d f action must be completed within 28 days of

the audit Major non‐conformance – 14 days All non‐conformances must be cleared before a certificate can be issued

Critical non‐conformance – no certificate

Ref Facility

Reco

rd

Requirement / question

1.0 SENIOR MANAGEMENT COMMITMENT

1.1 SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT

(FUNDAMENTAL) The company’s senior management shall demonstrate they are fully committed to the implementation of the requirements of the Global Standard for Food Safety and to processes which facilitate continual improvement of food safety and quality management.

1.1.1 x

The company shall have a documented policy which states the company's intention to meet its obligation to produce safe and legal products to the specified quality and its responsibility to its customers. This shall be:Si d b th ith ll ibilit f th it‐Signed by the person with overall responsibility for the site‐Communicated to all staff.

1.1.2 x

The company's senior management shall ensure that clear objectives are defined to maintain and improve the safety, legality, and quality of products manufactured, in accordance with the quality policy and this Standard. These objectives shall be:‐Documented and include targets or clear measures of success‐Clearly communicated to relevant staff‐Monitored and results reported at least quarterly to site senior management.

Ref

Facility

Reco

rd

Requirement / question

2.1 THE HACCP FOOD SAFETY TEAM ‐CODEX ALIMENTARIUS STEP 1

The HACCP plan shall be developed and managed by a multi‐disciplinary food safety team that includes those responsible for Quality/Technical, Production Operations, Engineering, and

Fundamental requirement –There must be an implemented and effective Food Safety Plan based on Codex Alimentarius HACCP principles.

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2.1.1 x

other relevant functions.

The team leader shall have an in‐depth knowledge of HACCP and be able to demonstrate competence and experience.

The team members shall have specific knowledge of HACCP and relevant knowledge of product, process, and associated hazards.

In the event of the company not having appropriate in‐house knowledge, external expertise may be used, but day‐to‐day management of the food safety system shall remain the responsibility of the company.

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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

Mod le GAP for Farming of Plant Prod cts 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)

2.1 Management Commitment2.1.2 – Food Safety (HACCP

2.2 Document Control and Records2.3 Specification and Product Development2.4 Attaining Food Safety – prerequisites2.5 Verification2.6 Product Identification, Trace, Withdrawal and

Recall2.7 Site Security2.8 Identity Preserved2.9 Training

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 10: GMP for pre‐processing of plant

products

5 Extensive Broad Acre Agriculture

Operations and Seed Production

Bll: Farming of Grains and

Pulses


Module 8: GAP for farming of grains and pulses

6 Harvest and Intensive Farming of

Fish

All: Farming of Fish and

Seafood


Module 6: GAP for farming of fish

7 Slaughterhouse, Boning and

Butchery Operations

C: pre‐process handling of

animal products


Module 9: GMP for pre‐processing of animal

products

8 Processing of Manufactured

Meats and Poultry

El: Processing of Perishable

Animal Products


Module 11: GMP for processing of food products

9 Seafood Processing: El: Processing of Perishable

Animal Products


Module 11: GMP for processing of food products

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“A capacity building program for small and/or less developed businesses that will develop effective food safety management systemseffective food safety management systems

through a systematic continuous improvement process.”

Small and Less Developed businesses• their size,

• the lack of technical expertise,

• the economic resources,

• or the nature of their work

Less developed business ‐ refers to the status of the food safety management system and NOT to the number of staff or volume of production.

1. Basic Level – 30% GFSI Scheme Criteria

Food Safety Management Systems

Good Manufacturing Practices

Control of Food Hazards

2. Intermediate Level – 70% GFSI Scheme Criteria

Basic Level plus

Codex Standard ‐General Principles Of Food Hygiene

▪ SSOP’s and SPS

HACCP

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Specifications including Product Release

Traceability

Food Safety Incident Management

Control of Non‐Conforming Product


Management Responsibility

General Documentation Requirements

Procedures

Complaint Handling

Control of Measuring & Monitoring Devices

BASIC – 30% INTERMEDIATE- 70%

Global Markets Program

Corrective Action

GMP

Personal Hygiene

Facility Environment

Cleaning and Disinfection

Product Contamination Control

Pest Control

Water Quality

Control of Food Hazards

Control of Food Hazards ‐ General and Specific

Control of Allergens

Control of Measuring & Monitoring Devices

Product Analysis

Purchasing

Supplier Approval and Performance Monitoring

Training

GMP

Facility and Equipment Maintenance

Staff Facilities

Waste Management

Storage and Transport

HACCP and Additional Requirements

HACCP

Food Defense

GFSIGFSIGuidanceGuidanceDocumentDocument

RequirementsRequirements(6.1(6.1thth Edition)Edition)

GFSIGFSIRecognizedRecognizedSchemes for Schemes for

ManufacturingManufacturing

evel

100%

12 Months

The Requirements: Complete Overview (3/3)

GlobalGlobalMarketsMarkets

Basic LevelBasic Level

GlobalGlobalMarketsMarkets

Basic LevelBasic Level++

Intermediate Intermediate LevelLevel

Part IIIPart III

Matching Le 70%

30%

12 Months

Identify Which Audit Scheme

Per customer requirement.

Have never had an audit?

Start with the Global Markets Program

▪ Most all auditing companies can audit

Obtain a copy of the standard

Obtain a copy of the guidance

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Global Markets Assessor Guideline http://www.mygfsi.com/market‐access/global‐markets‐programme/overview.html

SQF Guidance SQF Guidance http://www.sqfi.com/documents/

Primus Guidance http://www.primusgfs.com/

Determine what programs you already have and what programs you need.

Your teaml Consultant

Trained in SQF or BRC

Others – food safety team from local manufacturer or their QA.

Online – food safety programs/SOPs Pre‐Audit (similar to GAP assessment)

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Jason Young [email protected]

www.mygfsi.com

http://www.fapc.biz/gfsi.html

[email protected]

retail walk in - aamp · brc,sqf,fssc22000. 10 traditional food safety & sanitation audit ......

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