FOOD SAFETY MANGAMENT SYSTEM : A GLOBAL CONCERN 5Ist EOQ CONFERENCE : SESSION ON QUALITY AND SAFETY IN THE FOOD CHAIN Prague, Czech Republic, May 22-23, 2007 Dr. MIFLORA M. GATCHALIAN Chief Executive Officer QUALITY PARTNERS COMPANY, Ltd.
the non-listener the know it all the impatient type the negative personality
WHAT IS FOOD SAFETY? WHEN FOOD IS RENDERED FREE FROM ALL TYPES OF CONTAMINANTS SUCH THAT WHEN EATEN NO ILLNESS WILL OCCUR. THEN THERE IS FOOD SAFETY. ISO 22000:2005 IS THE FOOD SAFETY MANAGEMENT SYSTEM (FSMS) STANDARD THAT WAS ANNOUNCED GLOBALLY LAST DECEMBER 2005 QUALITY PARTNERS COMPANY LTD. Fostering Partnerships Through Quality
RESULT: Assurance of integrity of the food supply chain 4. Food Safety Management System - continual improvement FOOD SAFETY 5.Management Responsibility Leadership SAFE FOOD 6. Resource Management 8. Validation, verification and improvement Input 7. Planning & realization of safe products Process Output Conceptual Presentation of the 22000 FSMS model
BACKGROUND OF FOOD SAFETY FOOD SAFETY IS RELATED TO THE PRESENCE OF FOOD-BORNE HAZARDS IN FOOD AT THE POINT OF FOOD AT DINNER CONSUMPTION INTRODUCTION OF FOOD International group at Shanghai Dinner SAFETY HAZARDS CAN OCCUR AT ANY STAGE IN THE FOOD CHAIN ADEQUATE CONTROL THROUGHOUT THE FOOD CHAIN IS ESSENTIAL. FOOD SAFETY SHOULD BE ENSURED THRU THE COMBINED EFFORTS OF ALL IN THE FOOD CHAIN.
BACKGROUND - ISO 22000 (Continued) WHAT IS ISO 22000? IT IS THE INTERNATIONAL STANDARD THAT SPECIFIES : THE REQUIREMENTS FOR A FOOD SAFETY MANAGEMENT SYSTEM IT COMBINES THE FOLLOWING ELEMENTS TO ENSURE FOOD SAFETY ALONG THE FOOD CHAIN, UP TO THE POINT OF FINAL CONSUMPTION: * INTERACTIVE COMMUNICATION * SYSTEM MANAGEMENT * PRE-REQUISITE PROGRAMMES * HACCP PRINCIPLES
Statutory and regulatory authorities Crop producers Food producers Primary food producers Food manufacturers Secondary food manufacturers Wholesalers Retailers, food service operators and caterers Producers of pesticides, fertilizers and veterinary drugs. Food chain for the production of ingredients and additives Transport and storage operators Producers of equipment Producers of cleaning and sanitizing agents Producers of packaging materials Consumers Service providers Interactive communication within the food chain (ISO 22000:2005)
BACKGROUND- ISO 22000 (Continued) ISO 22000 IS ALIGNED WITH: ISO 9001 TO MAKE THE TWO STANDARDS COMPATIBLE. ISO 22000 INTEGRATES: THE PRINCIPLES OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM HACCP APPLICATION STEPS DEVELOPED BY THE CODEX ALIMENTARIUS COMMISSION ARE USED. BY MEANS OF AUDITABLE REQUIREMENTS, IT COMBINES THE HACCP PLAN WITH PREREQUISITE PROGRAMMES (PRPS).
BACKGROUND ISO 22000 (Continued) THE AIMS OF ISO 22000 ARE: TO HARMONIZE AT GLOBAL LEVEL THE REQUIREMENTS FOR FOOD SAFETY MANAGEMENT FOR BUSINESSES WITHIN THE FOOD CHAIN. IT AIMS TO MAKE ORGANIZATIONS BECOME MORE FOCUSED, COHERENT AND INTEGRATED IN THEIR FOOD SAFETY MANAGEMENT SYSTEM (MORE THAN WHAT IS NORMALLY REQUIRED BY LAW). IT REQUIRES AN ORGANIZATION TO MEET ANY APPLICABLE FOOD SAFETY RELATED STATUTORY AND REGULATORY REQUIREMENTS THROUGH ITS FOOD SAFETY MANAGEMENT SYSTEM.
Verification Monitoring Corrective Action Improvement ISO 22000:2005 Implementation Planning & Realization of Safe Products Preliminary Steps to Enable Hazard Analysis Hazard Analysis Validation Of Control Measures Establishing HACCP Plan Establishing Operational PRPs* CONTINUAL IMPROVEMENT IN FOOD SAFETY MANAGEMENT SYSTEM *PRPs =Pre-requisite programs
1. SCOPE 2. NORMATIVE REFERENCES 3. DEFINITION OF TERMS ISO 22000 : FSMS CLAUSES/ELEMENTS 4. FOOD SAFETY MANAGEMENT SYSTEM (FSMS) 4.1 GENERAL REQUIREMENTS must have documents showing scope of FSMS in the company! 4.2. DOCUMENTATION REQUIREMENTS - This should include food safety policy, control of documents and control of records. 5 MANAGEMENT RESPONSIBILITY 5.1 MANAGEMENT COMMITMENT -Top management shall commit to FSMS development and continual improvement of its effectiveness 5.2 FOOD SAFETY POLICY - Top management shall define, document and communicate its food safety policy and ensure its effectiveness.
5 MANAGEMENT RESPONSIBILITY 5.3 FOOD SAFETY MANAGEMENT SYSTEM PLANNING Ensure that plans are carried-out 5.4 RESPONSIBILITY AND AUTHORITY These must be defined and communicated within the organization. 5.5 FOOD SAFETY TEAM LEADER -Top management shall appoint a food safety team leader with defined responsibility and authority 5.6 COMMUNICATION - An efficient internal and external communications shall be ensured. 5.7 EMERGENCY PREPAREDNESS AND RESPONSE- Management shall establish, implement and maintain procedures to manage potential emergency situations that can impact food safety. 5.8 MANAGEMENT REVIEW Management shall review organization s FSMS at planned intervals to ensure suitability, adequacy, effectiveness.
6. RESOURCES MANAGEMENT 6.1 PROVISIONS OF RESOURCES 6.2 HUMAN RESOURCES 6.3 INFRASTRUCTURE 6.4 WORK ENVIRONMENT
7 PLANNING AND REALIZATION OF SAFE PRODUCTS 7.1 GENERAL- The organization shall plan and develop the processes needed for the realization of safe products. 7.2 PRE-REQUISITE PROGRAMMES (PRPS) - The organization shall establish, implement, maintain PRP(s) to control safe food. 7.3 PRELIMINARY STEPS TO ENABLE HAZARDS ANALYSIS - All relevant steps needed for hazard analysis shall be set-up. 7.4. HAZARD ANALYSIS The Food Safety Team shall conduct the analysis of potential hazards and means of control 7.5. ESTABLISHING THE OPERATIONAL PRE-REQUISITE PROGRAMMES ( O-PRPS) The O-PRPs must be adequately documented and shall show hazards to be controlled
7 PLANNING AND REALIZATION OF SAFE PRODUCTS 7.6 ESTABLISHING THE HACCP PLAN This must be adequately documented showing critical control points and the controls. 7.7 UPDATING OF PRELIMINARY INFORMATION AND DOCUMENTS SPECIFIYING THE PRPS AND THE HACCP PLAN 7.8. VERIFICATION PLANNING - This defines the purpose, methods, frequencies and responsibilities for the verification activities. 7.9 TRACEABILITY SYSTEM - A system should enable identification of product lots to their raw materials, process and delivery. 7.10 CONTROL OF NON-CONFORMITY When there is loss of control at CCPs or of O-PRPs affected products are identified.
8 VALIDATION, VERIFICATION AND IMPROVEMENT OF THE FOOD SAFETY MANAGEMENT SYSTEM 8.1 GENERAL 8.2 VALIDATION OF CONTROL MEASURE COMBINATIONS 8.3 CONTROL OF MONITORING AND MEASURING 8.4 FOOD SAFETY MANAGEMENT SYSTEM VERIFICATION 8.5 IMPROVEMENT
GLOBAL CONCERNS FOR FOOD SAFETY!!! TODAY, THERE IS A HUGE GLOBAL CONCERN WITH DANGERS FROM LOSS OF FOOD SAFETY. THE GLOBAL STANDARD KNOWN AS THE ISO 22000: 2005 OR THE FOOD SAFETY MANAGEMENT SYSTEM ( FSMS ) IS READY TO BE EMPLOYED. MEMBERS OF THE FOOD CHAIN ARE ENJOINED TO EMPLOY THE STANDARDS BY INITIATING THEN MAINTAINING FOOD SAFETY PRACTICES.
ESTIMATES OF FOODBORNE ILLNESS AROUND THE GLOBE LAST TEN YEARS 40 MILLION TO 81 MILLION CASES PER YEAR 8,000 TO 12,000 DEATHS PER YEAR LATEST ( June, 2006) WHO Report: 13 MILLION Die per year from- Filthy drinking water, mosquitoes, other avoidable menaces
Study by ChainLink Research reveals that Businesses are Unprepared for Pandemic New Pandemic Preparedness Indices May Help Prevent Economic Disaster Cambridge, Mass., May 18, 2006 Businesses are woefully unprepared for the pandemic and other disasters according to an in-depth study of a broad cross section of global businesses by ChainLink Research, a leading supply chain research firm.
Study by ChainLink- Research reveals that Businesses are Unprepared for Pandemic Findings of the study (May 2006) include : Very few businesses have a pandemic preparedness plan in place. Of those that have a plan, very few have tested or validated the effectiveness of their plan.
Study by ChainLink *Businesses have poor to no understanding of the impact of the pandemic on - their markets, product demand, supply chain and - resource availability to meet unexpected challenges.
DANGERS DUE TO LOSS OF FOOD SAFETY CASES OF FOOD POISONING IN DIFFERENT PARTS OF THE PHILIPPINES
IMPLICATIONS TO LOSS OF FOOD SAFETY ABROAD CONDITIONS IN OTHER COUNTRIES LIKE OUR NEIGHBOR CHINA!! QUALITY PARTNERS COMPANY LTD. Fostering Partnerships Through Quality
IMPLICATIONS TO LOSS OF FOOD SAFETY ABROAD - LIKE INDONESIA QUALITY PARTNERS COMPANY LTD. Fostering Partnerships Through Quality
IMPLICATIONS TO LOSS OF FOOD SAFETY WORLDWIDE - WORLD HEALTH ORGANIZATION (WHO) IN A GLOBALIZING SOCIETY, LOSS OF FOOD SAFETY IN ONE COUNTRY CAN AFFECT THE REST OF THE WORLD QUALITY PARTNERS COMPANY LTD. Fostering Partnerships Through Quality
VIETNAM YOUNG OFFICIALS WORKING ON FOOD SAFETY ADVOCACY ON A VISIT BY THE AUTHOR LAST May 2006 on INVITATION OF THE APO OR THE ASIAN PRODUCTIVITY ORGANIZATION (JAPAN)
HOSTED BY THE INDONESIAN BUREAU OF STANDARDS (BSN) THE INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO) HELD A CONFERENCE ON THE FOOD SAFETY MANAGEMENT SYSTEM AND ISO 22000:2005 IN JAKARTA, INDONESIA ON AUGUST 14-15, 2006. THIS WAS ATTENDED BY 25 COUNTRIES.
Promoting the Application of HACCP, GMP and GHP in Food SMEs EC-ASEAN Pilot HACCP, GMP, GHP projects in selected Food SMEs Indonesia Philippines Thailand OUTPUT Guidelines for the application of HACCP and Codes of Practices for selected Food SMEs
CONCLUSIONS 1. FOOD SAFETY MANAGEMENT SYSTEM (ISO 22000:2005 ) IS AN INTERNATIONAL STANDARD WHICH CAN HELP REDUCE LOSS OF FOOD SAFETY ON A GLOBAL SCALE 2. THE FOOD SAFETY MANAGEMENT SYSTEM IS SO DESIGNED THAT IT CAN BE READILY APPLIED EVEN BY THE SMALL AND MEDIUM SCALE ENTERPRISES (SMEs). 3. GLOBAL BUSINESSES ARE NOT YET PREPARED FOR A PANDEMIC, THE WORLD NEEDS FOOD SAFETY MANAGEMENT. 4. IT IS HIGH TIME THAT FOOD BUSINESSES ORGANIZE THEMSELVES TO AT LEAST START THE PRE-REQUISITE PROGRAMS IN FOOD SAFETY MANAGEMENT.
THANK YOU AND GOOD DAY!!! QUALITY PARTNERS COMPANY, Ltd. fostering partnerships for quality