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 Standards The importance of food safety systems HACCP Australia Pest Management Standard Benefits of certification HACCP Australia certified businesses and products
WHY DO WE NEED FOOD SAFETY SYSTEMS 5.4 Million cases of food poisoning occur in Australia each year. This results in; 1.2 million visits to the doctor 2.1 million days of lost work 120 deaths each year Estimated annual costs of food poisoning in Australia is 1.25 billion.
FOOD SAFETY INCIDENCES Chipotle s latest loss tied to viral rodent storm ts raining rats t this Chipotle Food inspectors find rat poo, cockroaches, grease and grime at Glen Waverley restaurant Raramen Canberra Bakery fined $ 19,000 after live cockroaches were found in the food preparation area
HACCP HACCP is an acronym for HAZARD ANALYSIS AND CRITICAL CONTROL POINT
HACCP RISK MANAGEMENT SYSTEM FOR ENSURING FOOD SAFETY DEVELOPED BY NASA AND THE PILLSBURY COMPANY IN THE 1960 S TO PROVIDE SAFE FOOD FOR THE ASTRONAUTS Reliance on Prevention rather than End Product Testing Provides a framework for scientific approach to identifying food safety hazards at every step of the food chain.
Farm-To-Table Assurance throughout the food chain
THE OBJECTIVES OF APPLICATION OF HACCP SYSTEM Prevention of foodborne illness Reduction in End Product Testing More efficient QA system Reduction of losses due to product recall Brand Protection
CODEX ALIMENTARIUS International framework for application of HACCP principle was standardized by Codex Alimentarius a committee formed by WHO and FAO Food businesses must have programmes consistent with the Codex General Principles of Food Hygiene in place before considering application of HACCP
SCOPE OF HACCP SYSTEM - must be clearly defined Receiving Storage and Holding Preparation Packaging and Labelling Storage Distribution
FOOD SAFETY MANAGEMENT SYSTEM MODEL Management system elements HACCP PREREQUISITE PROGRAMS
PREREQUISITE PROGRAMS Construction and layout of premises and workspace Waste disposal Cleaning and maintenance Supplier Approval programme Measures for prevention of cross contamination Cleaning and Sanitation Pest control Personnel hygiene and employee facilities Product recall procedures Warehousing Product information
FOOD SAFETY HAZARDS Codex defines a hazard as A biological, chemical or Physical agent in, or condition of, food with the potential to cause an adverse health effect which are of such a nature that their elimination or reduction to acceptable levels is essential to the production of safe food.
FOOD SAFETY HAZARDS BIOLOGICAL HAZARDS PHYSICAL HAZARDS CHEMICAL HAZARDS ALLERGENS Examples Examples Examples Salmonella, Ecoli, Campylobacter, Lysteria Hepatitis A Giardia Nuts and Bolts Jewellery Wood Pest Control Chemicals Cleaning Chemicals Food additives and preservatives
RAT FOUND IN A TIN OF BAKED BEANS
HAZARDS THAT CAN BE INTRODUCED BY PEST MANAGEMENT INDUSTRY Pests Ineffective control of pest Pest Control Chemicals Hygiene issues from contract pest control staff Work practices
HOW CAN THIS BE PREVENTED? By effective implementation of prerequisite program and HACCP principles food safety incidences can be prevented As a part of their Food Safety program, the food business should ensure all physical, microbiological and chemical risks for all processes are identified including those related to pest control. It is expected that the Food Business Manager and Pest Manager would work together to ensure risks are managed
HAZARDS AND THEIR CONTOL MEASURES Salmonella Chilled storage, cooking Nuts and Bolts from Machine Preventative Maintenance, dedicated tool boxes and inspection Pest Control Chemicals Approved chemicals, Staff training, Supplier approval program for pest control service providers
FOOD SAFETY MANAGEMENT SYSTEM MODEL Management system elements HACCP PREREQUISITE PROGRAMS
GUIDELINES FOR THE APPLICATION OF HACCP SYSTEM: 1. Assemble the HACCP team 2. Describe product 3. Identify intended use 4. Construct flow diagram 5. On-site verification of flow diagram 6. List all potential hazards, conduct a hazard analysis and determine control measures 7. Determine CCPs 8. Establish critical limits for each CCP 9. Establish a monitoring system for each CCP 10. Establish corrective actions 11. Establish verification procedures 12. Establish record keeping and documentation
GLOBAL FOOD SAFETY INITIATIVE - GFSI Started by CIES (The Food Business Forum) in 2000 Now called the Consumer Goods Forum (CGF) 400 members, 150 countries Non-profit making foundation Focus is a simple set of rules for accepting different standards, establishing harmony between countries & auditing efficiency by: benchmarking food safety standards worldwide facilitating cooperation between standard owners assurance of quality of certification & accreditation Vision: Safe Food For Consumers Everywhere
GFSI The GFSI guidance document sets the minimum requirements for: Food Safety Management Systems GMPs, GAPs, GDPs HACCP A food safety management scheme is recognised by GFSI when it meets internationally recognised minimum food safety requirements, developed by multi stakeholders, which are set out in the GFSI Guidance Document
GFSI APPROVED SCHEMES FSSC 22000 SQF Code BRC Global Standard Canada GAP International Food Standard (IFS) Global Red Meat Standard (GRMS) Primus GFS Standard Global G.A.P. Global Aquaculture Alliance Seafood IFS PAC secure
RELEVENCE OF FOOD SAFETY SYSTEMS FOR PEST CONTROL SERVICE PROVIDERS Increasing pressure on food businesses to minimize food safety risk associated with use of contractual services. Food businesses need to demonstrate best practices in terms of supplier control. Checking suppliers food safety credentials is a part of food businesses supplier management system Food businesses are more inclined to use HACCP certified suppliers
MAKES BUSINESS SENSE Food safety certification helps greater acceptance and credibility with food businesses Manages your business risk in terms of chemical control, staff competency, operational controls and provides evidence of due diligence
HACCP AUSTRALIA PEST CONTROL STANDARD It is a Food safety standard designed specifically to give the food industry absolute confidence in their pest management service providers It is developed through an extensive consultation process involving food manufacturers, retailers, auditors, pest management companies and food safety experts It is a widely accepted global standard and represents worlds best practice
BACKGROUND HACCP Australia has been certifying pest management organisations since 2002 The previous standard included all the basics and was well accepted by food safety businesses and food safety professionals. However standards do need to be revised to capture the changes in the Global food safety environment and pest management industry
NEW REQUIREMENTS Technical Expertise Treatment on Food Sites Register of Approved Chemicals Equipment and devices for use in food handling areas of food sites Internal auditing by pest management organisations Formal training plans
TIME FRAMES FOR COMPLIANCE Two year transition period which started on 1 st March 2017 During transition compliance to the new standard will be assessed and reported For currently certified sites, re-certification audits will be conducted against the new issue from 1 st March 2019 New applicants are assessed against the new standard
WHAT HASN T CHANGED The new standard is voluntary It is used to evaluate the services of pest management organisations on a branch by branch basis for the purposes of certification There are no changes to the audit process and frequency of audits.
BENEFITS OF CERTIFICATION Food Safety Credentials Greater control on business processes Greater confidence in staff ability Prerequisites to service food businesses
APPROVED CHEMICALS
CERTIFIED PEST CONTROL SERVICE PROVIDERS
HACCP AUSTRALIA CERTIFICATION Trusted as a mark of food safety & fitness for purpose Meets the need of specifiers in mitigating food safety risk from equipment, material and service providers Supports premium product placement in support of food safety Reaches to a wider audience in keeping with growing, global food safety concerns, standards and legislation worldwide 35
THANK YOU Ronnie Gurung ronnie.g@haccp.com.au