Springfield, Illinois June 18 20, 2015

Transcription

1 Jason Young GFSI Specialist/ Quality Management Specialist Robert M. Kerr Food & Agricultural Products Center Springfield, Illinois June 18 20, 2015 Retail Walk In Retail Walk In Local Restaurant and Grocery 1

2 Retail Walk In Local Restaurant & Grocery Big Box Stores & Distribution Centers Laws and Regulations Customer Requirements Meat Inspection Requirements 9 CFR Chapter III 9 CFR 417 HACCP 9 CFR 416 SSOP 9 CFR CFR 317 2

3 deaths Listeria monocytogenes deaths E. coli O157:H deaths E. Coli O104:H deaths Listeria monocytogenes 3

4 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 Tool Recognized 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 4

5 Second-party Customer audits, your organization Customer Third-party Independent audit organization External Second-party You audit your supplier Internal First Party Audit your own organization Supplier Regulatory USDA FSIS Regulatory FDA cgmp Supplier Audits GMP: Food Safety & Sanitation GFSI Guidance and Schemes Global Markets USDA FSIS FSIS Directive Rev 4, 5/29/15 EIAO FSA Methodology fb33 4b51 964b 1db9dfb488dd/ pdf?MOD=AJPERES FDA Unannounced Inspection Form 482 Notice of Inspection Form 483 Findings 5

6 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 3 rd Party Auditing Company Specific criteria created by Auditing Company Audit Criteria per customer s requirement 6

7 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 Similar il but different criteria i 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 Systems Pre GFSI 7

8 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 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. 8

9 Examples: gfsi/gfsi recognised schemes.html Standard Origin Website BRC Global Standard UK Safe Quality Food(SQF) Australia/U.S. FSSC (ISO PAS 220) Or 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) Accredited Certification Audit International Accreditation Forum e.g., ANAB, ANSI Peer Review by Sister Accreditation body ISO/ IEC Accreditation Bodies Accredits the Certification Body (CB) Including witness (shadow ) audits Certification Bodies employ Auditors ISO/IEC Guide 65 or ISO Audit the Food or Ingredient Company GFSI Benchmarked Schemes Supplier Supplier Supplier BRC, SQF, FSSC

10 Traditional Food Safety & Sanitation Audit Wal Mart Feb 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 Carrefour Metro Migros Ahold Delhaize 30 10

11 31 Once certified, accepted everywhere Senior Management Commitment and Continual Improvement 2. The Food Safety Plan (HACCP) 3. Food Safety ft and Quality Management System 4. Site Standards Prerequisite Programs 5. Product Control 6. Process Control 7. Personnel 11

12 Focus is on 50% documentation and 50% physical inspection (on site) If a non conformance is issued, a corrective action must be completed within ihi 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 Facility Record Ref 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. 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 x customers. This shall be: Signed by the person with overall responsibility for the site Communicated to all staff 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. Fundamental requirement There must be an implemented and effective Food Safety Plan based on Codex Alimentarius HACCP principles. Ref Facility Record 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 other relevant functions. The team leader shall have an in depth knowledge of HACCP and be able to demonstrate competence and experience x 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

13 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 Module 12 Module 13 Module 14 Module 15 Module 16 SQF System Elements (applies to all Suppliers) GAP for Single Feed Production (TBD) GAP for Compound Feed Production (TBD) GAP for Farming of Animal Products GAP for Farming of Fish GAP for Farming of Plant Products GAP for Farming of Grains and Pulses GMP for Pre processing of Animal Products GMP for Pre processing of Plant Products GMP for Processing of Food Products GMP for Transport and Distribution of Food GMP for Production of Food Packaging GMP for Food Brokers (TBD) GMP for Food Retail, Food Service (TBD) SQF Multi site Program Supplier selects relevant module(s) 2.1 Management Commitment Food Safety (HACCP 2.2 Document Control and Records 2.3 Specification and Product Development 2.4 Attaining Food Safety prerequisites 2.5 Verification 2.6 Product Identification, Trace, Withdrawal and Recall 2.7 Site Security 2.8 Identity Preserved 2.9 Training SQF Category FSC (Suppliers Scope of Certification) 1 Production, Capture and Harvesting of Livestock and Game Animals 2 Growing and Harvesting of Animal Feeds 3 Growing and Production of Fresh Produce 4 Fresh Produce Pack house Operations GFSI Industry Scopes Al: Farming of Animals Fl: Production of Single Ingredient Feed (available 2011) 5 Extensive Broad Acre Agriculture Bll: Farming of Grains and Operations and Seed Production Pulses 6 Harvest and Intensive Farming of All: Farming of Fish and Fish Seafood 7 Slaughterhouse, Boning and Butchery Operations 8 Processing of Manufactured Meats and Poultry Applicable SQF Code Modules Module 2: System elements Module 5: GAP for farming of animal products Module 2: System elements Module 3: GAP for single feed production Bl: Farming of Plant Products Module 2: System elements Module 7: GAP for farming of fruit and vegetable products D: Pre processing of Plant Module 2: System elements Products Module 10: GMP for pre processing of plant products Module 2: System elements Module 8: GAP for farming of grains and pulses C: pre process handling of animal products El: Processing of Perishable Animal Products 9 Seafood Processing: El: Processing of Perishable Animal Products Module 2: System elements Module 6: GAP for farming of fish Module 2: System elements Module 9: GMP for pre processing of animal products Module 2: System elements Module 11: GMP for processing of food products Module 2: System elements Module 11: GMP for processing of food products 13

14 A capacity building program for small and/or less developed businesses that will develop effective 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 14

15 Global Markets Program BASIC 30% INTERMEDIATE- 70% Food Safety Management Systems Specifications including Product Release Traceability Food Safety Incident Management Control of Non Conforming Product 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 Food Safety Management Systems Management Responsibility General Documentation Requirements Procedures Complaint Handling 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 The Requirements: Complete Overview (3/3) Matching Le evel 100% 70% 30% 12 Months Global Markets 12 Months Global Markets Basic Level + Intermediate Level GFSI Guidance Document Requirements (6.1 th Edition) Part III GFSI Recognized Schemes for Manufacturing Basic Level 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 15

16 Global Markets Assessor Guideline access/global markets programme/overview.html SQF Guidance Primus Guidance Determine what programs you already have and what programs you need. Your team 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) 16

17 Jason Young - jason.young@okstate.edu gfsinfo@theconsumergoodsforum.com 17