AUDIT FORM AND GUIDANCE
|
|
- Justina Green
- 6 years ago
- Views:
Transcription
1 AUDIT FORM AND GUIDANCE Customer/facility understands and agrees that the information documented herein is for the customer s/facility information use only, and that the sole purpose of the audit process is to provide the Customer/facility with an independent evaluation and assessment of Customer s/facility gluten management conditions, at the time of the audit. The findings/results documented herein are not to be construed as insurance, or as a covenant, guarantee, warranty, or promise of any kind that facility is in compliance with any legal guidelines or requirements. Allergen Control Group Inc., any of the GFCP endorsing organizations and or, the third-party auditing company disclaims any liability or responsibility regarding the practices and operations of the facility and bears no responsibility or liability for whether the facility management carries out the recommendations contained in this document. Audit Details Company Name: Audit Date(s): Certification Body: Auditor: About the Audit Checklist and This document provides guidance to approved auditors the expected GFCP Audit process and an effective gluten-free management system (GFMS). The intended outcome is to provide an up to date operative status of the company s overall gluten-free management system, as it impacts on the control of gluten to meet regulatory and/or customer requirements. Although the GFCP audit is required to be risk-based in nature, it will only evaluate those activities impacting gluten controls, at the time of gluten-free production and it is expected that a recognized facility will have an auditable, HACCP/HACCP-based food safety system or equivalent in place, as a measure of commitment to achieving the required product safety outcome. Special attention must be given to establishing procedures and processes, which also control gluten-free products destined to the following markets: Canada with use of the CCA Trademark: The intentional or inadvertent introduction of any wheat, including spelt and kamut, or oats*, barley, rye, triticale or any part thereof, and The contamination from any source, which would result in final products having 20 ppm of gluten, or more as measured by appropriate and acceptable methods of testing. (e.g. Elisa R5 (Mendez) (* Note- any addition of oats are restricted to gluten-free oats only) USA with use of the Beyond Celiac (BC) Trademark: The intentional or inadvertent introduction of any wheat, including spelt and kamut, or barley, rye, triticale or any part thereof, and The contamination from any source, which would result in final products having < 20 ppm of gluten, or more as measured by appropriate and acceptable methods of testing. (e.g. Elisa R5 (Mendez)) (Note: individual ingredients must contain <20 ppm) Any products using both CCA and BC (previously NFCA) Trademarks (limits go to most restrictive): No intentional or inadvertent introduction of any wheat, including spelt and kamut, or oats*, barley, rye, triticale or any part thereof (*regular oats are not acceptable) GFCP Audit Form & Report Version 1.4 1
2 The Audit Report is divided into three (3) Parts: Part 1 Company Profile Part 2 Audit checklist and guidance Part 3 Summary Audit Report Overall Rating Criteria For each requirement and sub-requirement, assign the operation a mark of pass or NC in the column. A pass mark on each requirement and sub-requirement from is the minimum level of acceptable achievement. A NC would signify at least one non-conformity was observed. All non-conformities must be closed by the facility and evidenced, within 28 days of the on-site audit before a pass mark together with a recommendation for recognition in the program can be entered into the summary section. A Pass must be recorded for each requirement before recognition under the GFCP can be achieved. The Certification Body will make a written recommendation on recognition and submit the final completed audit report to the Allergen Control Croup Inc. (ACG), for their review and approval process. Auditor References GFCP Standards and Policies and GFCP Manual Canadian Celiac Association websites: & Beyond Celiac website: Gluten-Free Certification Program website: Recent GFCP Technical Releases Part 1 Company Profile Company Details Legal Operating Name: Address: Country Facility Contact Phone Number: Postal/Zip Code: Fax Number: Audit Scope(s) as per Schedule A : Is the Site a Dedicated Gluten-Free Facility? Yes No Is this Audit a stand-alone? Yes No Is this Audit combined with a third-party audit? BRC SQF IFS GMP HACCP Other N/A GFCP Audit Form & Report Version 1.4 2
3 Audit Scope Category: 1 Raw Grain/Cereal/Seed Processing (cleaning, milling, packaging) 2 - Processing of Manufactured Meats and Poultry (poultry, pork & red meats products) 3 - Seafood Processing (fish & shellfish products) 4 - Dairy Processing (cheese, liquid milk, powder milk, cream, butter products) 5 Sweeteners & Syrups (Honey, Maple Syrup, Corn Syrup) 6 - Egg Processing (raw whole eggs, pasteurized egg products) 7 - Bakery 10 - Confectionary Manufacturing 11 Pharma & Natural Health Products 12 Dry Foods & Ingredient Manufacturing 13 - Oils, Fats and the Manufacture of oil or fat based spreads 14 - Manufacture of Cereal & Snack Products 15 - Canning & Pasteurization, UHT and Aseptic Operations (Cans & Glass Jams & Sauces) 16 Recipe Meals (RTE chilled meals and deserts, frozen meals, pizza, frozen pasta, soups, and meal solutions, sous vides products, and freeze-dried and dehydrated meals.) 8 Fruit, Vegetable & Nut Processing 17 - Manufacture of Dietary Supplements 9 Beverage Manufacturing 18 - Manufacture of Primary (Food Contact) Packaging Materials GFCP Audit Form & Report Version 1.4 3
4 Part 2 Audit Checklist and 1.0 Gluten-Free Certification Required Program Documents An original, current, copy of the following documents are on-site at the time of audit: GFCP Standards and Policies Document GFCP Manual Duly signed copy of a duly signed Schedule A available. Copy of the CCA Pocket Dictionary (recommended but not required) 2.0 Letter of Commitment The letter of commitment is current, signed, dated and reviewed annually by a senior management representative at the facility, with the authority to verify adherence to the GFCP requirements. 3.0 Documented application of HACCP principles and pre-requisite programs 3.1 Pre-requisite programs are implemented and documented Review pre-requisite programs to ensure they are: Documented and currently dated Reviewed by management Referenced back to the facilities documented hazard analysis process which addresses sources of gluten Include (but are not limited to): 1. Premises 2. Transportation, Purchasing/Receiving/Shipping and Storage 3. Equipment 4. Personnel 5. Sanitation and Pest Control 6. Recall 7. Gluten Control (can be identified as part of Allergen Control) GFCP Audit Form & Report Version 1.4 4
5 3.2 Supplier approval process in place for all ingredients entering the facility Procedures to review evaluate and act upon the supplier allergen/gluten control information obtained for all raw materials suppliers. Any discrepancies are noted and have documented corrective action A supplier approval program is in place that includes Questions on gluten controls are to provided by all suppliers including temporary or emergency suppliers (if used) Testing, letter of guarantee and/or purchase specifications A current list of approved suppliers and ingredients 3.3 GFCP employee training and education are conducted annually, and or for all new employees. 3.4 A documented gluten awareness and hygiene training program is in place. Training is documented (e.g. training materials, training records, testing). Some examples of considerations for training include: Traffic patterns Cafeterias, vending machines and personal food Clothing Job rotation practices Contractors, visitors and temporary employees Application of gluten control principles, policies and procedures are documented either as a separate plan or as part of the overall food safety system Operations with a dedicated gluten-free facility may not need a HACCP program if they have validated PRP s and address entry of potential sources of gluten into the facility; or Operations that have gluten in their facilities must have a documented HACCP plan that addresses gluten as a chemical hazard or covered a part of the allergen control program GFCP Audit Form & Report Version 1.4 5
6 3.5 An end product food safety outcome is documented for gluten-free finished product(s). 3.6 A documented end product food safety outcome for gluten-free finished product(s) shall be reflected in the company documented policy and must be less than 20ppm for Canada and USA (CCA and/or BC trademark). (Note: all ingredients to be <20 ppm) Internal label claims/declarations regarding gluten that are more strict that < 20ppm (e.g. 5ppm) are reflected in the company policy and procedures and are accountable for that level. Potential sources of gluten are identified and controlled in all ingredients/raw materials at receiving and internal management. 3.7 There is a policy for keeping gluten out of the facility and identification of materials not allowed in the facility (dedicated facilities only) There is a product development and approval process for new and modified product formulations There are policies or procedures to ensure only approved ingredients, with a gluten content <20 ppm, are received from approved sources Hidden sources of gluten in processing aids or packaging are included in the raw materials analysis Verify that the ingredients controlled match the Raw Materials Hazard Analysis Verify the plant has a protocol for identifying gluten in their raw materials specification and frequency of review has been established Potential for cross-contamination is controlled and managed during manufacturing, packaging and storage Procedures or policies are in place to prevent cross-contamination between gluten containing and non-gluten containing ingredients, materials and end products. This includes but is not limited to: Segregation or separation procedures such as production scheduling or dedicated lines Equipment and facility design Gluten cleaning and validation Receiving and storage practices Procedures for weighing/blending/mixing/formulation Handling and storage of rework products containing gluten GFCP Audit Form & Report Version 1.4 6
7 3.8 Dedicated utensils, equipment and areas to handle gluten Disposal of obsolete materials that could be a source of cross contamination Traffic patterns and traffic flow of employees and products that handle or contain gluten *Note: This may be N/A for dedicated gluten-free facilities There is a system for upstream and downstream traceability for raw materials and finished products The traceability system can track all raw materials from suppliers through all stages of production to the point of dispatch and, if appropriate, delivery to known customers. Effectiveness of the traceability system is tested at least annually Verify traceability by conducting an exercise including one gluten-free product or a gluten-containing raw materials 3.9 Product labels are reviewed and controlled for accuracy 3.10 There are procedures related to labeling of gluten-free finished product to ensure labeling is accurate Procedures and documentation is accurate and up-to-date Auditor to verify that labels are accurate Auditor to verify that gluten-free packaging label checks are implemented and documented as defined in the procedures Internal audits have been conducted within the previous 12 months to verify the GFMS is operating according to the documented specifications Internal audits are carried out by appropriate personnel and do not evaluate their own work. Internal audit results are documented including action taken and timelines for any corrective actions or non-compliance GFCP Audit Form & Report Version 1.4 7
8 3.11 The efficacy of the overall gluten control program is validated 3.12 Current, validation documentation is available to ensure the GFMS is capable of achieving the intended level of hazard control Validation documentation may include scientific, technical or regulatory support or testing data There is a documented system for reviewing actions taken in response to situations such as: o Client or consumer gluten-free food safety complaints o Unsatisfactory test results o Non-compliant activities resulting in a recall o Non-conformity during audits Documented verification testing and analysis of gluten-free products is conducted according to the GFMS Verification testing and analysis is appropriate for the product and process Testing methods and protocols are documented Verification testing may be done: o On incoming ingredients and raw materials o To verify sanitation procedures o On end products or in-process as appropriate Verify testing is completed as documented and that appropriate follow-up actions are taken 3.13 Gluten Control procedures are reviewed and updated Gluten control procedures are reviewed annually, or more often as required, when any of the following occur: Changes to product formulation Addition of new products to gluten-free line Process and/or equipment change Reports show deviations from acceptable results GFCP Audit Form & Report Version 1.4 8
9 Part 3 Summary Report Requirement s Summary of Non-Conformances (Repeat as needed for multiple NC s) Requirement No. Details Corrective Actions / Evidence Provided Closed: Yes No Date: Auditor: Note: All non-conformances must be closed out within 28 days from the date of audit. Evidence of each closure should be submitted directly to the auditor for review and final reporting. Recommendation Date: Auditor (name): Signature: e-signature accepted Report Sign-Off Date: Technical Reviewer (name)*: Signature: e-signature accepted Technical Review needs to be performed by a person who has achieved GFCP Approved Auditor status and must not the originating auditor of record. The Gluten-Free Certification Program (GFCP) is owned and operated by the Allergen Control Group Inc. (ACG). Unauthorized use of any of its owned or managed trademarks, without ACG s prior written consent is strictly forbidden. ACG and the GFCP are responsible for reviewing the correct use of its owned and managed trademarks on packaging labels and are not responsible for any other printed content, regulatory requirements and or legal obligations; in any way, shape or form. GFCP Audit Form & Report Version 1.4 9
BRC Food Safety and Quality Management System
This is an ideal package for Food Manufacturers looking to meet BRC Global Standard for Food Safety (Issue 7 published January 2015) for Food Safety Quality Management Systems. Our 2015 BRC Food Safety
More informationProduction of Food Packaging SQF Code Modules 2 and 13 Food Sector Categories 27
Production of Food Packaging SQF Code Modules 2 and 13 Food Sector Categories 27 A HACCP-Based Supplier Assurance Code for the Food Industry Edition 7.2 July 2014 2014 Safe Quality Food Institute 2345
More informationAOECS Association Of European Coeliac Societies International not for profit association, subject to Belgian Law with legal seat in Brussels
AOECS Association Of European Coeliac Societies International not for profit association, subject to Belgian Law with legal seat in Brussels AOECS Standard for Gluten-Free Foods Technical requirements
More informationSQF Code. Edition 7.2 MARCH A HACCP-Based Supplier Assurance Code for the Food Industry
SQF Code A HACCP-Based Supplier Assurance Code for the Food Industry Edition 7.2 MARCH 2014 2014 Safe Quality Food Institute 2345 Crystal Drive, Suite 800 Arlington, VA 22202 USA 202-220-0635 www.sqfi.com
More informationSQF Food Safety Fundamentals
SQF Food Safety Fundamentals EDITION 8 2345 Crystal Drive, Suite 800 Arlington, VA 22202 USA 202.220.0635 www.sqfi.com 2017 Food Marketing Institute. All rights reserved. Introduction 2017 Food Marketing
More informationPRP 1 Prerequisite Programmes
Introduction The company has established, implemented a programme of Prerequisites for the site, which is maintained in order to ensure effective operation of the Food Safety Management system. Prerequisite
More informationINDUSTRY INFORMATION SESSION Agenda
INDUSTRY INFORMATION SESSION 2012 Agenda Food Safety Enhancement Program (FSEP) update Validation of control measures HACCP system maintenance & reassessment Action plan CFIA verification of FSEP recognized
More informationSQF Storage & Distribution Food Safety Management System
This is an ideal package for Food Storage & Distribution Companies looking to meet SQF Code A HACCP-Based Supplier Assurance Code for the Food Industry. Contains comprehensive document templates matching
More informationRisk Management Programme Page: 1 of 8 Date: / / 1. Business Identification. 2. Operator Name, Business Address and Contact Details
Risk Management Programme Page: 1 of 8 Date: / / 1. Business Identification 1.1 Business ID: 1.2 RMP No.: 1.3 Unique Location Identifier for Dairy Business Operators: 2. Operator Name, Business Address
More informationPART III - EI PROCESSING OF ANIMAL PERISHABLE PRODUCTS
GFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document Version 7 PART III - EI PROCESSING OF ANIMAL PERISHABLE PRODUCTS PART III - EI PROCESSING OF ANIMAL PERISHABLE PRODUCTS Scheme Scope and Key Elements
More informationHACCP audit checklist
Requirement HACCP audit checklist Prerequisite Program Management Commitment 1. Senior management ensures that the responsibilities and authorities are defined and communicated within the company Internal
More informationThe IFSQN FSSC Implementation Package
This is our premiere package for Food Manufacturers looking to achieve certification to FSSC 22000 for Food Safety Management Systems. Food Safety System Certification (FSSC) 22000 is a Global Food Safety
More informationSQF Fundamentals, Edition 1 First published May Introduction SQF Intermediate Fundamentals - Manufacturing
Introduction 2017 Food Marketing Institute (FMI). All rights reserved. First Printed May 1995 No portion of this document may be reproduced or used in any manner whatsoever without the express written
More informationSQF 2000 Code. 6th Edition AUGUST A HACCP-Based Supplier Assurance Code for the Food Manufacturing and Distributing Industries
SQF 2000 Code A HACCP-Based Supplier Assurance Code for the Food Manufacturing and Distributing Industries 6th Edition AUGUST 2008 Safe Quality Food Institute 2345 Crystal Drive, Suite 800 Arlington, VA
More informationSelf-Evaluation/Audit Checklist for Food Supplement Manufacturers
Self-Evaluation/Audit Checklist for Food Supplement Manufacturers This checklist has been developed by the EHPM quality working group. It combines work carried out by EHPM various national associations
More informationGFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document Version 7.1 PART III - EIII PROCESSING OF ANIMAL AND PLANT PERISHABLE PRODUCTS (MIXED PRODUCTS)
GFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document PART III - EIII PROCESSING OF ANIMAL AND PLANT PERISHABLE PRODUCTS (MIXED PRODUCTS) PART III - EIII PROCESSING OF ANIMAL AND PLANT PERISHABLE PRODUCTS
More informationFood Safety Quality Management System
Introduction The company has planned, established, documented and implemented a food safety and quality management system for the site, which is maintained in order to continually improve its effectiveness
More informationQuestionnaire Layout:
Raw Material Supplier Questionnaire Introduction: This questionnaire has been developed by the EHPM quality working group. It combines work carried out by EHPM various national associations in developing
More informationBRC Storage and Distribution Quality and Safety Management System Implementation Workbook
We have written this workbook to assist in the implementation of your BRC quality & safety management system. The workbook is divided into 8 steps that are designed to assist you in implementing your quality
More informationTrotz sorgfältiger inhaltlicher Prüfung übernehmen wir keine Haftung für die Richtigkeit und Aktualität für Unterlagen von Dritten.
Trotz sorgfältiger inhaltlicher Prüfung übernehmen wir keine Haftung für die Richtigkeit und Aktualität für Unterlagen von Dritten. IFS HPC Issue 2 Joachim Mehnert Technical Director DQS CFS GmbH 23. February
More informationIFSQN Validation Blog References January 2015
(1) Codex GUIDELINES FOR THE VALIDATION OF FOOD SAFETY CONTROL MEASURES CAC/GL 69-2008 Validation: Obtaining evidence that a control measure or combination of control measures, if properly implemented,
More informationPART III - EIV PROCESSING OF AMBIENT STABLE PRODUCTS
GFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document Version 7 PART III - EIV PROCESSING OF AMBIENT STABLE PRODUCTS PART III - EIV PROCESSING OF AMBIENT STABLE PRODUCTS Scheme Scope and Key Elements This
More informationGFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document Version 7.1 PART III - D PRE-PROCESSING HANDLING OF PLANT PRODUCTS
GFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document PART III - D PRE-PROCESSING HANDLING OF PLANT PRODUCTS PART III - D PRE-PROCESSING HANDLING OF PLANT PRODUCTS Scheme Scope and Key Elements This section
More informationWhat a Preventive Controls Facility Looks Like. FSMA-HARPC vs. HACCP
What a Preventive Controls Facility Looks Like FSMA-HARPC vs. HACCP VS. COMPLIANCE WHAT S THE BEST APPROACH? CCPs HARPC GMPs GLOBAL FOOD SUPPLY THE FOOD SUPPLY NOW IS A GLOBAL ENTERPRISE! GLOBALIZATION
More informationDr. Ramakrishnan Nara Perry Johnson Registrars (PJR, USA)
Dr. Ramakrishnan Nara Perry Johnson Registrars (PJR, USA) 1 Objectives GFSI standards for certifying packaging materials manufacturing companies; and To provide basic information for building a robust
More informationQM 001 Food Safety Quality Management System
Introduction The company has planned, established, documented and implemented a food safety and quality management system for the site, which is maintained in order to continually improve its effectiveness
More informationRequirements for Selling Manufactured or Processed Foods At Farmers Markets and Other Direct-to-Consumer Markets
Attachment A Requirements for Selling Manufactured or Processed Foods At Farmers Markets and Other Direct-to-Consumer Markets Revised October 2015 SC Department of Health and Environmental Control In cooperation
More informationUNDERSTANDING THE FSSC FOOD SAFETY SYSTEM CERTIFICATION SCHEME
UNDERSTANDING THE FSSC 22000 FOOD SAFETY SYSTEM CERTIFICATION SCHEME A WHITE PAPER ON THE CHALLENGES, IMPACTS AND OPPORTUNITIES CONTAINED IN FSSC 22000 MAY 2012 AUTHORS Supreeya Sansawat Global Food Business
More informationSQF Food Safety Code for Manufacture of Food Packaging
SQF Food Safety Code for Manufacture of Food Packaging EDITION 8 2345 Crystal Drive, Suite 800 Arlington, VA 22202 USA 202.220.0635 www.sqfi.com 2017 Food Marketing Institute. All rights reserved. Introduction
More informationGuidance Document. Meeting Requirements as a Registered Food Importer. A guidance document issued by the Ministry for Primary Industries
Guidance Document Meeting Requirements as a Registered Food Importer. 23 February 2016 A guidance document issued by the Ministry for Primary Industries Title Meeting Requirements as a Registered Food
More informationBRC Packaging Management System Implementation Workbook
We have written this workbook to assist in the implementation of your BRC Packaging Safety and Quality Management System. The workbook is divided into 8 steps that are designed to assist you in implementing
More informationSQF 2000 Food Safety Management System Implementation Workbook
This comprehensive SQF 2000 Food Safety and Quality Management System package contains everything you will need to achieve SQF 2000 Certification. We have written this workbook to assist in the implementation
More informationAIB International GMP Inspection Results Report
AIB International GMP Inspection Results Report Consolidated Standards for Inspection: Food Distribution Centers Contacts Website US Office: 1213 Bakers Way PO Box 3999, Manhattan, KS 66502-3999 (785)
More informationSQF Code Module 2 Food Safety Quality Management System Training Guide. IFSQN.com
SQF Code Module 2 Food Safety Quality Management System Training Guide IFSQN.com SQF Global Standard for Food Safety and Quality The SQF Code is divided into three certification levels. Suppliers receive
More informationPART III - EIV PROCESSING OF AMBIENT STABLE PRODUCTS
GFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document PART III - EIV PROCESSING OF AMBIENT STABLE PRODUCTS PART III - EIV PROCESSING OF AMBIENT STABLE PRODUCTS Certification Programme Scope and Key Elements
More informationPROCESSING FOOD PROCESSING OPERATIONS PROCESSING OF FOODS RAW PRODUCT PROCESS PROCESSED PRODUCT
PROCESSING OF FOODS PROCESSING RAW PRODUCT PROCESS Michael Ngadi, PhD., P.Eng. Bioresource Engineering Department McGill University PROCESSED PRODUCT FOOD PROCESSING OPERATIONS Food Processing is the conversion
More informationISO 22000:2005 Standard INTERNATIONAL STANDARDS REGISTRATIONS
ISO 22000:2005 Standard Food Safety Management System INTERNATIONAL STANDARDS REGISTRATIONS 3.1 FOOD SAFETY concept that food will not cause harm to the consumer when it is prepared and/or eaten according
More informationISO 22000:2005 SYSTEMKARAN ADVISER & INFORMATION CENTER SYSTEM KARAN ADVISER & INFORMATION CENTER FOOD SAFETY MANAGEMENT SYSTEM ISO 22000:2005
SYSTEM KARAN ADVISER & INFORMATION CENTER FOOD SAFETY MANAGEMENT SYSTEM ISO 22000:2005 WWW.SYSTEMKARAN.ORG 1 www.systemkaran.org Foreword... 6 Introduction... 7 Food safety management systems Requirements
More informationISO Food Safety Management System Compliance Summary
ISO 22000 Clause ISO 9001 Clause FSMS Manual Reference Policy / Procedure Title 4. Quality Management System (ISO 9001) 4. Food Safety Quality Management System (ISO 22000) 4.1 General Requirements 4.2
More informationSummary of Changes, SQF Code, 7.2. Summary of Change
Summary of Changes, SQF Code, 7.2 Section/ Page in 7.1 Entire document Summary of Change Clarify the use of the term exempt/exempted 1 Change Change, where appropriate, the term exclude / exclusion and
More informationRisk Assessment Questionnaire
Risk Assessment Questionnaire Date completed Section 1 - Supplier information Company Name: Address: Contact: Position: Telephone: Email: Emergency Out of Hours Contact Name and Number: Is this site of
More informationGeneral Guidance for Developing, Documenting, Implementing, Maintaining, and Auditing an SQF System
General Guidance for Developing, ing, Implementing, Maintaining, and Auditing an SQF System Module 11: Good Manufacturing Practices for Processing of Food Products SQF Code, Edition 7.2 JULY 2014 2014
More informationChain of Custody Standard. July, 2015
July, 2015 Copies of this document are available for free in electronic format at the following website: www.rainforest-alliance.org Please send your comments or suggestions concerning this document to
More informationFood Safety Modernization Act (FSMA) & Imports of Food Products. August 9 th, 2016 Russell Statman, Registrar Corp
Food Safety Modernization Act (FSMA) & Imports of Food Products August 9 th, 2016 Russell Statman, Registrar Corp Background TIMELINE OF U.S. FOOD REGULATION Until 1906 The Jungle Background TIMELINE OF
More informationSQF 2000 Guidance. Guidance for Food Sector Category 4 Fresh Produce Pack House Operations. 1st Edition
SQF 2000 for Food Sector Category 4 Fresh Produce Pack House Operations 1st Edition SEPTEMBER 2010 Safe Quality Food Institute 2345 Crystal Drive, Suite 800 Arlington, VA 22202 USA 202-220-0635 www.sqfi.com
More informationThe Red Seal Your Road to FSMA and Quality Compliance
The Red Seal Your Road to FSMA and Quality Compliance Thomas Vogel Director, Food Safety DFA of California Jeremiah Szabo Director of Operations, DFA of California Our Presenters Today Thomas Vogel Auditor,
More informationBenefits Of And How To Color Code In Your Facility
Color-coding is an effective way to minimize cross-contamination and other hazards within a sanitary processing facility. Although it is not yet a requirement, color-coding can demonstrate a company s
More informationFebruary 2014 Kris Middleton Technical Manager, Agri-Food SAI Global Assurance Services
Introduction to FSSC 22000 Food Safety Management System February 2014 Kris Middleton Technical Manager, Agri-Food SAI Global Assurance Services 2 Our Presenter Today Kris Middleton Technical Manager Agri-Food,
More informationFSC36 SAFE FEED/SAFE FOOD GUIDANCE DOCUMENT
FSC36 SAFE FEED/SAFE FOOD GUIDANCE DOCUMENT FSC36 Safe Feed/Safe Food (www.safefeedsafefood.org) is a facility certification program for the American Feed Industry Association (www.afia.org) Version 7.0
More informationSQF Food Safety Code for Storage and Distribution
SQF Food Safety Code for Storage and Distribution EDITION 8 2345 Crystal Drive, Suite 800 Arlington, VA 22202 USA 202.220.0635 www.sqfi.com 2017 Food Marketing Institute. All rights reserved. Introduction
More informationNYS Department of Agriculture and Markets Division of Food Safety and Inspection Field Operations Manual
NYS Department of Agriculture and Markets Division of Food Safety and Inspection Field Operations Manual OVERVIEW A separate Report of Sampling and Analysis (FL-1) must be completed for each commodity
More informationSpringfield, Illinois June 18 20, 2015
Jason Young jason.young@okstate.edu GFSI Specialist/ Quality Management Specialist Robert M. Kerr Food & Agricultural Products Center http://www.fapc.biz/ Springfield, Illinois June 18 20, 2015 Retail
More informationGood Manufacturing Practices (GMPs) for Infant Formula
Good Manufacturing Practices (GMPs) for Infant Formula Nutrition Evaluation Division Bureau of Nutritional Sciences Health Products and Food Branch Health Canada 2006 Good Manufacturing Practices (GMPs)
More informationApril BSI HACCP & GMP Self-Assessment Checklist. Australia and New Zealand Version
April 2014 BSI HACCP & GMP Self-Assessment Checklist Australia and New Zealand Version BSI Group ANZ Pty Ltd No part of this Self-Assessment Checklist may be reproduced in any form without the written
More informationFOOD SAFETY AN OVERVIEW & INTRODUCTION TO THE NEW PEST CONTROL STANDARD RONNIE GURUNG HACCP AUSTRALIA
FOOD SAFETY AN OVERVIEW & INTRODUCTION TO THE NEW PEST CONTROL STANDARD RONNIE GURUNG HACCP AUSTRALIA PRESENTATION SUMMARY Introduction to HACCP and background on leading International Food safety Management
More informationLesson 10: Chapter 4 Module 1 Purchasing and Receiving Foods
Lesson 10: Chapter 4 Module 1 Purchasing and Receiving Foods Chapter 4: The Flow of Food Safely through your Establishment Module 1: Purchasing and Receiving Foods 59 Module 2: Preparing Foods Safely 69
More informationINTERNATIONAL STANDARD
INTERNATIONAL STANDARD ISO 22000 First edition 2005-09-01 Food safety management systems Requirements for any organization in the food chain Systèmes de management de la sécurité des denrées alimentaires
More informationRMP Template for the Transport of Dairy Material and Dairy Products
Te Pou Oranga Kai O Aotearoa RMP Template for the Transport of Dairy Material and Dairy Products June 2007 Disclaimer Considerable effort has been made to ensure that the information provided in the RMP
More informationAIB International GMP Inspection Results Report
AIB International GMP Inspection Results Report Consolidated Standards for Inspection: Distribution Centers Contacts Website US Office: 1213 Bakers Way PO Box 3999, Manhattan, KS 66502-3999 (785) 537-4750
More informationPART III - AI FARMING OF ANIMALS. GFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document Version 7.1
PART III - AI FARMING OF ANIMALS GFSI BENCHMARKING REQUIREMENTS GFSI Guidance Document PART III - AI FARMING OF ANIMALS Scheme Scope and Key Elements This section is the third Part of the GFSI Benchmarking
More informationOur comprehensive SQF Storage and Distribution Food Safety Management System package contains everything you will need to achieve SQF Certification.
Our comprehensive SQF Storage and Distribution Food Safety Management System package contains everything you will need to achieve SQF Certification. We include a workbook to assist in the implementation
More informationFood establishments that package Time/Temperature Control for Safety (TCS) Food using ROP methods must implement a HACCP plan.
TULSA HEAL TH Department Food Protection Service 5051 S. 129 th East Ave Tulsa, OK 74134 Phone 918.595.4300 Fax 918.595.4339 www.tulsa-health.org Effective: September 11, 2016 SUBJECT: Reduced Oxygen Packaging
More informationN O V E M B E R
General Guidance for Developing, ing, Implementing, Maintaining, and Auditing an SQF System Module 11: Good Manufacturing Practices for Processing of Food Products SQF Code, Edition 8 N O V E M B E R 2
More information7 ème conférence. des villes durables. Mass catering, The largest client of local agriculture? «Genève Région Terre Avenir» : Presentation
«Genève Région Terre Avenir» : Presentation 335 establishments certified in 2012 Brand created in 2004, property of the State of Geneva managed by the Directorate for Agriculture. It certifies all agricultural
More informationEPICOR, INCORPORATED QUALITY ASSURANCE MANUAL
EPICOR, INCORPORATED QUALITY ASSURANCE MANUAL Revision: 6 Date 05/18/09 EPICOR, INCORPORATED 1414 E. Linden Avenue P.O. Box 1608 Linden, NJ. 07036-0006 Tel. 1-908-925-0800 Fax 1-908-925-7795 Table of Contents:
More informationThe Proposed Safe Food for Canadians Regulations (SFCR) Information Session
The Proposed Safe Food for Canadians Regulations (SFCR) Information Session 2011 Her Majesty the Queen in Right of Canada (Canadian Food Inspection Agency), all rights reserved. Use without permission
More informationQuality Agreement. by and between. Supplier Name. Address: and. Client Name: Address:
NOTE TO USERS This Quality Agreement template was developed by the Bulk Pharmaceutical Task Force (BPTF), an affiliate organization of the Society of Chemical Manufacturers and Affiliates (SOCMA), as a
More informationMarket Overview Vietnam
MARKET ACCESS SECRETARIAT Global Analysis Report Market Overview Vietnam August 2016 MARKET SNAPSHOT Vietnam had a gross domestic product (GDP) of US$193.4 billion in 2015, which is expected to grow by
More informationISO 22000:2005 Food safety management systems Requirements for any organization in the food chain
SESSION 7B ISO 22000:2005 Food safety management systems Requirements for any organization in the food chain Incorporating HACCP Principles 19/07/2017 ISO 22000: FSMS & HACCP Principles 1/42 WHAT IS ISO
More informationINTERAGENCY MANUFACTURER QUALITY QUESTIONNAIRE. Scope. Manufacturer/supplier information
Scope INTERAGENCY MANUFACTURER QUALITY QUESTIONNAIRE Ref MSF: QA-NFOS-F1.1-2 Ref UNICEF: DP135 annex1 Revision: 13 22/06/2016 This questionnaire applies to all specialized food suppliers. It aims to get
More informationSodium Hydroxide. Product Regulatory Data Sheet
Sodium Hydroxide Product Regulatory Data Sheet Section 1 Product Information Products Covered Brand Product Code Product Description MOC* code J.T.Baker 0312 Sodium Hydroxide, 10N Solution Biotech Reagent
More informationCommodity Processing 101. Sherry Thackeray USDA FNS FDD SNA ANC Philadelphia 2008
Commodity Processing 101 Sherry Thackeray USDA FNS FDD SNA ANC Philadelphia 2008 What is Commodity Processing? Regulatory Authority 1958 to maximize the use of commodity Commercial food manufacturers convert
More informationBRC Food Safety Management System Implementation Workbook
We have written this workbook to assist in the implementation of your BRC food safety management system. The workbook is divided into 8 steps that are designed to assist you in implementing your food safety
More informationAusDrinks 25 th March, 2014
AusDrinks 25 th March, 2014 Inside and Outside the Supermarket Standards Presented by: Gary Kennedy Agenda Introduction What do the supermarket standards cover? Business management systems Food Safety
More informationISO Gestión y buenas prácticas en el sector alimentos
Labros Bouklis ISO 22000 Gestión y buenas prácticas en el sector alimentos INLAC 2008 - LABROS BOUKLIS 1 Food Safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten
More informationMicrobiological criteria and shelf-life. ...Current legal situation
Microbiological criteria and shelf-life...current legal situation Dr. Mary Friel Technical Executive, FSAI Commission Regulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs Entered into
More informationCODE OF HYGIENIC PRACTICE FOR REFRIGERATED PACKAGED FOODS WITH EXTENDED SHELF LIFE CAC/RCP 46-(1999)
CAC/RCP 46 Page 1 of 20 CODE OF HYGIENIC PRACTICE FOR REFRIGERATED PACKAGED FOODS WITH EXTENDED SHELF LIFE CAC/RCP 46-(1999) TABLE OF CONTENTS INTRODUCTION 3 1 OBJECTIVES 3 2 SCOPE AND USE OF THE DOCUMENT
More information2014/SCSC/WKSP1/004 Introduction to Risk-Based Food Inspection
2014/SCSC/WKSP1/004 Introduction to Risk-Based Food Inspection Submitted by: FAO Workshop on Improved Food Inspection Capacity Building Based on Risk Analysis Seoul, Korea 21-23 May 2014 Introduction to
More informationFINISHER TO FOOD O DESPULPADORA
INTEGRAL QUALITY APPLIED FINISHER TO FOOD O DESPULPADORA INDUSTRY Integral quality applied to food industry Services of Implementation, validation and standardized quality audit for food industry (Applied
More informationVersion 1: 11 December 2013
MPI Guidance for filling out the Certification and Accreditation Administration of the People s Republic of China (CNCA) Imported Milk-based Infant and Follow on Formula (Formula Milk Powder and Liquid)
More informationFood Regulatory Guide
Food Safety & Compliance with High Performance Weighing & Inspection 2 Table of Contents Table of Contents Chapfer 1 Food Safety & Quality The Trend Towards Certification 06 Chapter 2 Traceability for
More informationGMP On Site Series. GMP Essentials
GMP On Site Series GMP Essentials GMP Basics Objectives 1. State the critical definitions of the pharmaceutical industry. 2. Describe the law as it applies to various critical functions. 3. State the history
More informationThe Food Safety Modernization Act and Its Implications for USDA and Dual Jurisdiction Establishments
The Food Safety Modernization Act and Its Implications for USDA and Dual Jurisdiction Establishments April 6, 2016 Jolyda Swaim Principal Attorney Olsson Frank Weeda Terman Matz PC jswaim@ofwlaw.com 1
More informationContents Preface...1 Section 1. Introduction...3
Preface This document provides general guidance for SQF suppliers, consultants and auditors when implementing and auditing module 2 of the SQF Code, edition 7 and can be used where no specific industry
More informationDRAFT: FSSC FSMA Comparison
http://www.achesongroup.com jennifer@achesongroup.com 301-551-3601 December 2013 DRAFT: FSSC 22000 FSMA Comparison Scope of Evaluation and Summary This evaluation was done to demonstrate how FSSC 22000
More informationBRC Global Standard for Packaging and Packaging Materials
BRC Global Standard for Packaging and Packaging Materials P556: ISO 9001: 2015 to Issue 5 upgrade tool Scope This checklist is intended to assist sites in understanding the key similarities between ISO
More informationThe Impact of FSMA on Manufacturers. Peter Begg, Sr. Director, Global Quality Programs, Mondelēz International and GFSI Board Member
The Impact of FSMA on Manufacturers Peter Begg, Sr. Director, Global Quality Programs, Mondelēz International and GFSI Board Member Fast Facts about Mondelez International Created in October 2012 with
More informationVDACS Information Packet
What is VDACS? VDACS or Virginia Department of Agriculture and Consumer Services is a state agency that is in place to promote economic development of Virginia agriculture, encourage environmental stewardship,
More informationWHITE PAPER. Food Safety, From Farm to Fork. A Best-Practice Approach to Implementing a Food Safety Management System
WHITE PAPER Food Safety, From Farm to Fork A Best-Practice Approach to Implementing a Food Safety Management System Executive Summary Now, more than ever, all food chain stakeholders are required to demonstrate
More informationCHAIN OF CUSTODY STANDARD
CHAIN OF CUSTODY STANDARD March 2014 Sustainable Agriculture Network and Rainforest Alliance, 2012-2014. Sustainable Agriculture Network (SAN): Conservación y Desarrollo, Ecuador Fundación Interamericana
More informationVendor Qualification Survey
1200 West 96 th St Minneapolis, MN 55431 Ph: 952-888-7900 Fax: 952-888-2719 Vendor Qualification Survey Vendor Information Company Name: Date: Address: City: Phone Number: email address: Product or Service
More informationNew 03/10/31 CHAPTER 3, SUBJECT 5 FSEP/QMP AUDIT POLICY FOR MULTI-COMMODITY ESTABLISHMENTS
3 5 1 CHAPTER 3, SUBJECT 5 FSEP/QMP AUDIT POLICY FOR MULTI-COMMODITY ESTABLISHMENTS 1. SCOPE This policy outlines the procedures for integrating audits of the Food Safety Enhancement Program (FSEP) and
More informationKey Changes for the Packaging Industry. Larry Dworkin Director of Government Relations The Packaging Association
Welcome Key Changes for the Packaging Industry Larry Dworkin Director of Government Relations The Packaging Association Agenda Packaging Hazards HACCP Program GFSI Requirements for the Packaging Industry
More informationHACCPEUROPA PUBLICATIONS ISO 22000:2005 FOOD SAFETY QUALITY MANUAL. ISO 22000:2005 Quality Manual
HACCPEUROPA PUBLICATIONS ISO 22000:2005 FOOD SAFETY QUALITY MANUAL ISO 22000:2005 Quality Manual QUALITY MANUAL ISO 22000:2005 Food Safety Management HACCPEuropa Publications 2012 Table of Contents Introduction...
More informationFood safety management systems Requirements for bodies providing audit and certification of food safety management systems
TECHNICAL SPECIFICATION ISO/TS 22003 Second edition 2013-12-15 Food safety management systems Requirements for bodies providing audit and certification of food safety management systems Systèmes de management
More informationRISKTOPICS. Introduction to HACCP for food processors January 2013
RISKTOPICS Introduction to HACCP for food processors January 2013 HACCP is a prevention-focused food safety tool that identifies and monitors specific foodborne hazards that are biological, chemical, or
More informationLevel 2 Diploma in Food Preparation and Cooking (Culinary Arts) ( )
Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) (8065-02) Assessment pack www.cityandguilds.com January 2012 Version 1.4 (January 2016) About City & Guilds City & Guilds is the UK s leading
More informationAppendix II FSEP Prerequisite Program Checklist
Appendix II FSEP Prerequisite Program Checklist Appendix II - FSEP Prerequisite Program Checklist Establishment Name Registration Number: CFIA Auditor: Review the establishment s written prerequisite
More informationSQF 2016 and Beyond. LeAnn Chuboff Senior Technical Director, SQFI
SQF 2016 and Beyond LeAnn Chuboff Senior Technical Director, SQFI OCT 21 2005 NOV 04 OCT 25 2016 Edition 4 Edition 5 Edition 6 Edition 7 Multiple Industry Scopes Change in Scoring SQF Practitioner
More informationHACCP Plan Grower Farm
Index Page 1 of 24 1. Introduction to HACCP 2. HACCP Scope 3. HACCP Team 4. Definitions 5. Methodology 6. Product Identification and Intended Use and Process 7. Product Descriptions 8. Flow Diagram for
More information