Webinar. GFSI (Global Food Safety Initiative) & FSSC IIT & CII - FACE Certified Food Professional Course

Transcription

1 IIT & CII - FACE Certified Food Professional Course Webinar GFSI (Global Food Safety Initiative) & FSSC Tutor : Mr. Rajnish Chhindra, Counsellor, CII FACE Date: 17 December 2015

2 What is GFSI (Global Food Safety Initiative)? Initiative of Consumer Goods Forum Why GFSI Food Safety crises. Launched in The Global Food Safety Initiative is a business-driven initiative GFSI provides a platform for collaboration.

3 Current activities within GFSI include Definition and benchmarking of food safety requirements Capacity building programme Focus on food safety auditors The daily management of GFSI is undertaken by The Consumer Goods Forum, the only independent global network for consumer goods retailers and manufacturers worldwide.

4 The GFSI Vision is: safe food for consumers everywhere. The GFSI Mission is: Provide continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.

5 The GFSI objectives are to: Reduce food safety risks by delivering equivalence and convergence between various food safety management systems. Manage cost in the global food system by eliminating redundancy and improving operational efficiency Develop competencies and capacity building in food safety to create consistent and effective global food systems Provide a unique international stakeholder platform for collaboration, knowledge exchange and networking.

6 Benchmarking and Equivalency Within GFSI, benchmarking provides the framework for the recognition of food safety schemes and is a F. process by which a food safety scheme and food safety related schemes are compared to the GFSI Guidance Document to determine equivalence.

7 Benefits to different stake holders in Supply chain Benefits for suppliers Certificated companies are more disciplined, more efficient and more profitable. Certificated companies show equivalence of process across countries and continents. Benefits for retailers The GFSI recognised standards provide effective shared risk management tools for the retailers brand protection and product integrity is improved. Certification enables simpler buying. Benefits for governments Business is promoting compliance with legislation Business is self regulating and is driving continuous improvement and best practice Benefits for all: Continuous improvement in the standards and their content Healthy competition between existing schemes

8 Scopes covered under GFSI Scheme

9 GFSI Recognised Schemes FSSC SQF CODE 7TH EDITION LEVEL 2 BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 6 IFS FOOD VERSION 6 Global Red Meat Standard (GRMS) Canada GAP (Canadian Horticultural Council On-Farm Food Safety Program) Schemes in Benchmarking Process The Global Aquaculture Alliance Seafood Processing Standard. Global G.A.P. Primus GFS Dutch HACCP Synergy 22000

10 Governance Structure GFSI Board Advisory Council Stakeholders GFSI Technical Working Groups Global Markets Primary Production Guidance Document Transport Storage and Distribution Global Markets Manufacturing Feed (Single and Compound) Auditor Competence 10

11 GFSI Board and structure GFSI Board : - The GFSI Board is made up of members drawn from major retailer, manufacturer and food service operators. They provide the strategic direction and oversee the daily management of the Global Food Safety Initiative. Membership is by invitation only. Current members of the GFSI Board are: Board Members - Cenk Gurol, CEO SCM Re-engineering, Aeon Global SCM, Japan Frank Yiannas, Vice President, Food Safety & Health, Wal-Mart, USA Neil Marshall, Global Director, Quality and Food Safety Strategy, Policy & Programs, The Coca-Cola Company, USA

12 Board Members :- Peter Begg, Sr. Director, Global Quality Programs, Mondelēz International (MDLZ), US Anthony Huggett, Vice President Quality Management, Nestle, Switzerland John Carter, VP, Metro Group, Global Director QA, Metro Cash & Carry, Germany Hervé Gomichon, Quality Director, Carrefour, France Cindy Jiang, Director of Worldwide Quality, Food Safety and Nutrition, McDonald's, USA Payton Pruett, V.P., Corporate Food Technology & Regulatory Compliance, Kroger, USA Mike Robach, Vice President, Corporate Food Safety and Regulatory Affairs, Cargill, USA Rick Roop, Senior Vice President, Food Quality Assurance, Tyson Foods, USA Zaotian Wan, Vice President, COFCO Corporation, China

13 GFSI Technical Working Groups The GFSI Technical Working Groups was originally constituted inseptember 2006 In February 2009, the GFSI Board decided to restructure the Technical Committee into Technical Working Groups that work together independently throughout the year, feeding back to the entire group at the main committee meeting. Currently GFSI has following technical working group on following areas. Auditor Competence Global Markets Program Manufacturing Primary Production GFSI Guidance Document Used for benchmarking Storage and Distribution GFSI Food Broker & Agents Technical Working Group (Scope N) GFSI Retail & Wholesale Technical Working Group (Scope H) GFSI Global Regulatory Affairs Working Group

14 GFSI Stakeholder Group The GFSI Stakeholder Group is an international forum open to interested parties such as retailers, manufacturers, certification bodies, accreditation bodies, standards owners, food safety experts and consultants. This forum is held annually, usually prior to the Global Food Safety Conference.

15 A multi-stakeholder document that: GFSI Guidance Document Sets out the requirements for food safety management schemes and the key elements for the production of food and feed Provides guidance to schemes seeking compliance with the GFSI Guidance Document and recognition by the GFSI Defines the requirements for the effective management and control of conforming schemes Puts in place transparent procedures for the GFSI benchmarking process New Modular Format: Overview Part I - The Benchmarking Process Part II - Requirements for the Management of Schemes Part III - Scheme Scope and Key Elements Part IV - Glossary of Terms

16 FSSC 22000

17 Why ISO ISO 9001:2000 did not identify how to include HACCP BS ISO 15161:2000 Guidelines on the application of ISO 9001:2000 for the food and drink industry was published, but this is not an auditable standard. The BRC Global Standard - Food fails to receive worldwide recognition Several HACCP standards were being promoted As a result a need for a new International Standard was identified 17

18 The Preparation of ISO Danish Standards proposed a new work item in involved 8 countries 2004 involved 17 countries Official title: ISO Food safety management systems - Requirements for any organisation in the food chain. Voting on 19th November approved, 3 rejected 21st January 2005 Draft 2 FDIS was issued Voting on 5th July 2005 Published end of

19 Course Structure Purpose of FSSC Requirements of FSSC 22000:2005

20 Aim of the Standard To harmonize the requirements for Food Safety Management for the complete food Chain on a Global Level To meet any applicable food safety related statutory and regulatory requirements To seek a more focused, coherent and integrated FSMS than is required by law

21 What is this standard all about Integrates the principles of HACCP system, application steps (of Codex) & Pre-requisite programs Has taken due consideration of the provisions of ISO 9001:2000 It requires an organization to incorporate any applicable food safety related statutory & regulatory requirements into its Food Safety Management Systems Has been developed as an auditable standard

22 ISO Family of ISO Food safety management systems - Requirements for any organization in the food chain. ISO Guidelines on the application of ISO 9001:2000 for the food and drink industry (replaces: ISO 15161:2001). Standards ISO TS Food safety management systems for bodies providing audit and certification of food safety management systems. ISO TS Food safety management systems - Guidance on the application of ISO 22000:2005. ISO/TS Prerequisite programmes on food safety Part 1: Food manufacturing ISO Traceability in the feed and food chain - General principles and basic requirements for system design and implementation.

23 FSSC FSSC = ISO 22000: 2005 & ISO/TS X (Sector Specific Pre-Requisite Programs) Example of sector specific Pre- Requisite Program - ISO/TS Food Manufacturing ISO/TS Catering (Published) 23

24 Terms & Definitions as per ISO 22000

25 Food Chain Sequence of the stages involved in the production, processing, distribution, storage & handling of a food & its ingredients, from primary production to final consumption Food Safety Hazard Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect. End Product Product that will not undergo any further processing or transformation by the organization.

26 Critical Limit Criteria which separates acceptability from unacceptability Monitoring Conducting a planned sequence of observations or measurements to assess whether control measures are operating as intended Correction Action to eliminate a detected nonconformity Corrective Action Action to eliminate the cause of a detected nonconformity or other undesirable situation

27 Validation Obtaining evidence that the control measures managed by the HACCP plan & by the operational PRPs are capable of being effective Verification Confirmation, through the provision of objective evidence that specified requirements have been fulfilled

28 Requirements / Clauses of ISO 22000: 2005

29 ISO : Scope 2. Normative references 3. Terms and definitions 4. Food safety management system 5. Management responsibility 6. Resource management 7. Planning and realization of safe products 8. Validation, verification and improvement of FSMS 29

30 ISO Clause General requirements 4.2 Documentation requirements General Control of documents Control of records 30

31 Requirements / Clauses of ISO General requirements establish, document, implement, maintain and update a FSMS specify scope identify, evaluate, control food safety hazards communication of food safety issues throughout the organization internally evaluate FSMS periodically & update when necessary documented control of outsourced products & processes that effect end product conformity.

32 4.2 Documentation requirements General documented food safety policy & objectives related documents to be maintained may include relevant legislations, supplier & customer documents, procedures, recipes, & those required by ISO relevant records may include analysis certificates, process monitoring, deviation records & those required by ISO documents on development, implementation & updation of FSMS, as required

33 4.2.2 Control of documents Specifications, drawings, legislatives, codes of practice, equipment manuals, HACCP plan & documentation, electronic documents Control of Records Management Review minutes, Internal Audit findings, Certificates of Analysis, Process logs

34 Clause 5 Management responsibility 5.1 Management commitment 5.2 Food safety policy 5.3 FSMS planning 5.4 Responsibility and authority 5.5 Food safety team leader 5.6 Communication 5.7 Emergency preparedness and response 5.8 Management review 34

35 5. Management Responsibility (Top Management) 5.1Management commitment Top management to communicate importance of requirements of standard, customer & statutory & regulatory ones. business objectives to reflect food safety establish food safety policy conduct management reviews availability of resources

36 5.2 Food safety policy to cover the organizations role in the food chain Policy to be communicated, implemented, maintained and review to address communication to be supported with measurable objectives

37 5.3 Food safety management system planning planning in accordance with clause 4.1 ( what are the requirements, how to meet it with tools like flow charts, hazards analysis, hazards plan ) contingency plans in case of changes to FSMS. 5.4 Responsibility & Authority define responsibilities & authorities at various levels. define who are assigned for reporting, initiating & recording appropriate actions on problems all personnel aware of their role on food safety & customer requirements.

38 5.5 Food safety team leader manages the team & organizes its work ensures establishment, implementation, maintenance & updation of FSMS reports to top management on effectiveness & suitability of FSMS Internal communication on FSMS arranges training & education to the food safety team liaising with external agencies

39 5.6.1 External communication establish mechanism to communicate with the following on food safety issues suppliers contractors customers or consumers statutory / regulatory authorities transporters & others

40 5.6.2 Internal communication establish mechanism to inform food safety team in timely manner of food safety issues related to eg. : new products existing products raw materials, ingredients & services production systems, equipments premises, location of equipment, environment of surrounding cleaning & sanitation packaging, storage & distribution responsibilities & authorities & required competence

41 5.7 Emergency preparedness and response establish, implement & maintain procedure to manage potential emergency situations & accidents related to food safety

42 5.8 Management review (5.8.1, 5.8.2, 5.8.3) at planned intervals Status of food safety objectives assess opportunities for improvements need for change in FSMS including Food Safety Policy Maintain records of MRMs

43 Clause 6 Resource management 6.2 Human resources 6.3 Infrastructure 6.4 Work environment 43

44 6. Resource Management Human resources ensure competence, education, training, skills, experience of food safety team and all related personnel records of agreement defining responsibility & authority of any external experts required

45 6.2.2 Competence, awareness & training identify necessary competences provide necessary education & or training evaluate implementation & effectiveness of training personnel to be aware of importance of food safety maintain records

46 6.3 Infrastructure 6.4 Work Environment

47 Clause 7 Planning and realization of 7.1 General 7.2 Prerequisite programmes safe products 7.3 Preliminary steps to enable hazard analysis 7.4 Hazard analysis 7.5 Establishing the OPRPs 7.6 Establishing the HACCP plan 7.7 Updating of preliminary information and documents specifying the PRPs and HACCP plan 7.8 Verification planning 7.9 Traceability system 7.10 Control of nonconformity 47

48 7. Planning & realisation of safe products 7.1General Implement, operate & ensure effectiveness of planed & updated activities including PRPs, operational PRPs & HACCP plan & Pre-requisite programs purpose is to : control the possibility of introduction of food safety hazards through work environment control the contamination with hazards including cross contamination between products

49 7.2.3 Consider appropriate information when designing PRPs Statutory & regulatory requirements, customer requirements, recognized guidelines, codex principles, national, international & sector standards while designing the below PRPs layout of buildings and associated utilities layout of premises, including workspace & employee facilities supplies air, water, energy & other utilities supporting services, including waste & sewage disposal Equipment cleaning and maintenance management of purchased materials (e.g. raw materials, ingredients, chemicals & packaging) and supplies (e.g. water, air, steam & ice)

50 Cleaning & sanitizing Pest control Personnel hygiene Verification of PRPs shall be planned and PRPs shall be modified as necessary Records of verifications & modifications shall be maintained Documents should specify how activities included in the PRPs are managed

51 ISO PRP s for Food Manufacturing 51

52 ISO PRP s Clause 4.0 Construction and layout of buildings General requirements Environment Location of Establishments 52

53 7.3 Preliminary steps to enable hazards analysis Step 1 Establish a Food safety team multi-disciplinary knowledge & experience records of competence of the members to be maintained

54 7.3.3 Product characteristics Raw materials, ingredients & product contact materials : specify all RMs, ingredients & product contact material in documents include as appropriate biological, chemical, physical characteristics composition, additives, processing aids origin method of production delivery method, packaging, storage condition shelf life preparation & handling before use acceptance criteria legal food safety requirements Characteristics of end products:

55 7.3.4 Intended use reasonably expected handling of the end product to be considered target consumers for each product or process category update descriptions as required

56 Flow diagrams to be prepared for products or process categories covered by FSMS flow diagrams to cover sequence & interaction outsourced processes entry of RMs & intermediate products & ingredients verify flow diagrams & maintain records

57 Description of process steps & control measures Describe existing control measures, process parameters and tolerance levels of all relevant process steps affecting food safety

58 7.4 Hazard analysis General food safety team conducts hazard analysis for each product category and / or process category hazards that need to be controlled

59 Risk An estimate of the likely occurrence of a hazard Severity The seriousness of the hazard

60 Hazard Analysis Table Sl. No Ingredient / Process Step Hazard Likeli hood Sever ity Total Risk Signific ance Control Measure

61 7.4.2 Hazard identification & determination of acceptable levels identify & record all food safety hazards based on : product characteristics (RM & end product) intended use flow diagram process steps experience historical data scientific literature acceptable level of hazards based on information from the food chain

62 7.4.3 Hazard assessment assess risk & severity assess whether elimination or reduction is essential indicate the process step where it may by introduced or increased in level record methodology & results of assessment Arrive at significant hazards and their control measures

63 7.4.4 Selection & assessment of control measures use a logical approach for assessment of control measures: effect on identified hazards w.r.t. strictness feasibility of monitoring w.r.t immediate correction likelihood or severity of consequence maintain records and documents on methodology

64 Operational Pre-Requisite programs Identified by the hazard analysis Utilized to control the likelihood of introducing or proliferation of food safety hazard in the product or in processing environment

65 7.5 Establishing the operational PRPs Documentation to include : hazards to be controlled by operational PRPs control measures for specific hazards relevant monitoring procedures to demonstrate that PRPs are in place corrections & corrective actions to be taken in case of deviation responsibility & authority of each OPRP records of monitoring

66 CCP - Critical Control Point step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level 7.6 Establishing the HACCP plan HACCP plan (documentation required) hazards critical control points (CCPs) control measures critical limits (CLs) monitoring correction & corrective actions to be taken when deviation from CL occurs responsibilities & authorities of monitoring record results of monitoring

67 7.7 Updating of preliminary information & documents specifying the PRPs & HACCP plan On establishing HACCP plan & operational PRPs, update the following information as necessary: product characteristics intended use flow diagrams process steps & control measures amend HACCP plan if necessary amend procedures, instructions specifying operational PRPs if necessary

68 7.8 Verification planning verification activities to confirm PRPs are implemented operational PRPs & HACCP plan are implemented & effective hazard levels are appropriate and within acceptable limits communicate results of verification to food safety team analyze results of verification activity, identify potentially unsafe product & handle accordingly

69 7.9 Traceability System On step before and one step after Traceability identify incoming lots from immediate suppliers identify relation of product lots with batches of raw material, processing & delivery records identify initial distribution route of the end product maintain traceability records for defined periods

70 7.10 Control of nonconformity Correction Corrective actions Handling of potentially unsafe products Evaluation for release Disposition of nonconforming products

71 Withdrawals establish a recall procedure that covers designating personnel to initiate recall procedures for notification to interested parties procedures for handling recalled products & those in stock Discussed in Management review verification & recording of the effectiveness of the withdrawal For Ex: by a Mock Recall

72 Clause 8 Validation, verification and improvement of the FSMS 8.1 General 8.2 Validation of control measure combinations 8.3 Control of monitoring and measuring 8.4 FSMS verification 8.5 Improvement 72

73 8.2 Validation of control measure combinations Prior to implementation & after any change confirms that control measures /combinations are capable of achieving the intended level of control of the hazard in the HACCP plan & operational PRPs Control measures are effective confirm that CLs for CCPs are appropriate

74 8.3 Control of monitoring & measuring determine suitable methods for monitoring & measurement Where necessary : measuring equipment & methods will be calibrated against traceable measurement standards at specified intervals record basis used for calibration / verification when no standards exist Identify calibration status protect from damage or deterioration records of calibration & verification

75 8.4 FSMS verification Internal Audit to determine implementation and effectiveness documented procedure at planned intervals defined audit criteria, scope, frequency & methods ensure objectivity, impartiality, of audit process auditors not to audit their own work defined responsibility for planning, conducting & reporting audit findings corrective actions to be ensured to eliminate detected nonconformities & their causes follow up actions & reporting of verification results

76 8.4.2 Evaluation of individual verification results as per the verification plan (Clause 7.8) Analysis of results of verification activities

77 8.5 Improvement Continual improvement top management involvement continual improvement of the effectiveness of the food safety management system using : management review internal audit analysis of results of verification activities corrective actions

78 8.5.2 Updating the food safety management system top management ensures continual updation food safety team evaluates FSMS at defined intervals determines necessity to review based on: external & internal communication output from analysis of verification activities output from management review record system updating activities & reported as management review input

79 Questions..? 79

80 Thank you for your kind attention 80