Székfoglaló bevezető Dr Molnár Pált az amerikai székhelyű (USA) Nemzetközi Minőségügyi Akadémia (International Academy for Quality IAQ), melynek a

Transcription

1 Székfoglaló bevezető Dr Molnár Pált az amerikai székhelyű (USA) Nemzetközi Minőségügyi Akadémia (International Academy for Quality IAQ), melynek a világon legfeljebb 100 választott aktív tagja lehet, 2000-ben vette fel tagjai közé. Székfoglalóját szeptember 18-án Isztambulban (Törökország) tartotta az Élelmiszerek minősége és biztonsága címmel. Dr. Molnár Pál jelenleg az IAQ egyetlen magyar tagja, akit a 2011-ben megtartott Közgyűlésen az IAQ Igazgató Tanácsába is beválasztottak.

2 Food Quality and Safety by Prof. Dr. Pál Molnár President and CEO

3 Quality Characteristics of Food A) Product Safety and Health B) Sensory Properties and Shelf Life C) Product Reliability and Convenience

4 Quality is meeting or exceeding customer expectations This includes followings: Product quality, related also to way of production and/or environmental impact Quality/price perception Availability Flexibility Dependability or reliability to fulfil the consumers confidence

5 Social Aspects x) Sensory Properties (Aroma, Taste etc.) Nutritional Value Food Safety Aspects of Food Quality *) Convenience, Culture, Tradition etc.

6 Legislative Demands on Quality of World-wide wide: Agrifood Products Codex Alimentarius European level: EU Food Legislation National level: Branch level: National Food and Commodity Act National Agricultural Quality Act Regulations for e.g. Dairy Products

7 Assuring that the EU has the highest standards of food safety is a key policy priority for the European Commission (White Paper, 2000). A radical new approach was proposed. This process includes the main tasks and is driven by the need to guarantee a high level of food safety also in the future.

8 White Paper on Food Safety Major Initiatives: Consumer Information European Food Safety Authority Food Safety Legislation (action plan >85) General Food Law Regulation

9 The establishment of the independent European Food Authority by the European Commission is one of the appropriate responses to the need to guarantee a high level of food safety. This Authority is entrusted with a number of key tasks embracing independent scientific advice on all aspects relating to food safety, operation of rapid alert systems, communication and dialogue with consumers on food safety and health issues as well as networking with national agencies and scientific bodies. In the last 2 years independent national agencies for food safety were established in almost all EU member countries.

10 In April 2000 a group of international retail CEO s (alarmed a.o. by dioxin, BSE, salmonella, - E-coli outbreaks) identified the need to enhance food safety, ensure consumer protection, strengthen consumer confidence and improve costs efficiency in international food supply chains. This resulted in the start of the so-called Global Food Safety Initiative (GFSI).

11 The key priorities of the initiative are: 1. to create a Bench-mark model for private food safety standards, 2. to build in international Early Warning System, 3. to ensure traceability, 4. to encourage cooperation between the worldwide food retail sector and national and pan-national national governments and authorities, 5. to develop a model for good retail practices for store hygiene, which can be offered also to developing economies.

12 Key elements are: HACCP Good Practices Management System

13 Positions of the Quality Systems

14 An Overview of Certification Schemes which are used to obtain HACCP Certificates Country Code and Name of the valid Standards Denmark DS 3027 Management of Food Safety based on HACCP EUREGAP Germany DIN IFS International Food Standard Ireland FSM (I.S.343:2000) FSMS (CCvD-HACCP IR VA) The N etherlands United Kingdom PVD (GM P+Certificates for anim al Feed) BRC Global Food Standards EFSIS Remarks Basis for ISO/W D as Working Document For fresh products National Standard Standard of CIES Approved by the Dutch Accreditation Council (RVA) Approved by the Feed Product Council (PVD) British Retail Consortium European Food Safety Inspection Service Australia SQF 2000 In addition 89 other standards USA NFIS Mandatory with other national Standards

15

16 Te Global Food Safety Initiative (GFSI) approved following Standards until now: 1. BRC Global Food Standard 2. DS 3027 Management of Food Safety based on HACCP 3. EFSIS 4. SQF 2000

17 This standards requires the adoption and implementation of HACCP, a documented and effective quality management systems, control of factory environment standards, product, process and personnel. The BRC and IFS Standards provide certification to be awarded at one of two levels: Foundation Level and Higher Level.

18 The ISO standard which will be adopted in the very near future aims to harmonize the requirements for food safety managements in food and food related businesses on a global level. It is particularly intended for application by organizations that seek a more focused, coherent and integrated food safety management system than is normally required by law. However, the ISO standard is not intended for application as minimum requirements for regulatory purposes.

19 The ISO may be a) applied independently from other management system standards, b) aligned or integrated with existing related management system requirements, or c) existing management system(s) e.g. according to ISO 9001:2000 may be adapted to establish a food safety management system that complies with the requirements of the ISO On the basis of ISO the EOQ developed the harmonized schemes for EOQ Food Safety System Manager and EOQ Safety Auditor.

20 Certification of Food Companies (at present) ISO 9001 Food Safety BRC ISO Product Related Labels OHSAS Food Safety IFS...

21 Certification of Food Companies (next future) ISO ISO OHSAS 18001

22 Third Party Audit Elements and Tools for the Assessment: Auditable Standards Certification Body Auditors Audit Plan On site Audit (Plant, Personnel, Products, Documents, etc.) Checklist, Rating Audit Report Certificate

23 Guidelines for Auditing ISO 19011: Audit Objectives (6.2.2.) Conformity of the Managements System Compliance with Statutory, Regulatory and Contractual Requirements (=Legal and other Requirements for Food Products) Effectiveness to mect specified Objectives Identification of Areas for Potential Improvement

24 Food Auditors: Specific Training Suggestions Food Legislation (national and international) Branchenspecific Training Knowledge of Physical, Chemical and Microbiological Risks and Analysis Methods Food Technology Calibration of Testing Equipment Food Security and Food Safety Concepts (e.g. HACCP) and Trends Combined Auditing: ISO 9001; ISO 14001; OHSAS 18001; Food Safety (BRC, IFS etc.) and Product related Labels