Introduction to GFSI and Update on SQF Cathy Crawford Cathy@foodsafety1.com Globally Trusted Food Safety and Quality Certification
Agenda What is Global Food Safety Initiative (GFSI) How has GFSI Changed? Recent Safe Quality Food (SQF) Code Changes
Responsibility for Safety Government? Retailers? Manufacturers?
Trust in Safety Government? Retailers? Manufacturers? Media?
What is GFSI? The Global Food Safety Initiative An independent global consumer goods network Over 400 members from 150 countries Over 5 continents
Benchmarking - Once certified, accepted everywhere
Benchmarked And Accredited Audits from GFSI recognizes schemes are accredited Defined management systems Defined competencies Defined duration and scope Accreditation increases trust
Companies Accepting GFSI
Changes to GFSI Guidance Guidance Changes Impact on GFSI All Schemes Changes to SQF
GFSI Code Update The Global Food Safety Initiative (GFSI) published version 6 of the Guidance Document in January 2011 (available at www.mygfsi.com ) Major changes - added sectors and scheme management requirements. All existing GFSI recognised schemes were required to resubmit for benchmarking by the end of December 2011
Major Changes in Guidance Document 6 1. Scope now sector based and covers the whole food chain 2. Scheme governance and management 3. Contractual arrangements between GFSI and scheme owners 4. More detailed and transparent benchmarking process 5. New Accreditation requirements
Changes to SQF Reorganized Removed some duplication Clarified areas of concern or ambiguity Added new requirements
Creating One SQF Code
SQF Format Revised Part A: Part B: Implementing and Maintaining the SQF Code The SQF Code Module 1: Scope, References, and Definitions Module 2: SQF System Elements Modules 3 15: Food Safety Fundamentals Module 16: Multi-site Program Appendix 1: Food Sector Categories Appendix 2: Glossary
SQF Code Change Map A list of changes is available here - http://www.sqfi.com/wp-content/uploads/sqf-code-change-map.pdf Do not rely on this tool. You must carefully read the code to ensure compliance.
Part B The SQF Code, Edition 7 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)
SQF FSC Category (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 5 Extensive Broad Acre Agriculture Operations and Seed Production 6 Harvest and Intensive Farming of Fish 7 Slaughterhouse, Boning and Butchery Operations 8 Processing of Manufactured Meats and Poultry GFSI Industry Scopes Al: Farming of Animals Fl: Production of Single Ingredient Feed (available 2011) Bl: Farming of Plant Products D: Pre-processing of Plant Products Bll: Farming of Grains and Pulses All: Farming of Fish and Seafood C: pre-process handling of animal products El: Processing of Perishable Animal Products 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 Module 2: System elements Module 7: GAP for farming of fruit and vegetable products Module 2: System elements Module 10: GMP for pre-processing of plant products Module 2: System elements Module 8: GAP for farming of grains and pulses 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
SQF Certified Sites by Module Module SQF Certified Sites Module 3: GAP for single feed production 0 Module 4: GAP for compound feed production 10 Module 5: GAP for farming of animal products 116 Module 6: GAP for farming of fish 1 Module 7: GAP for farming of fruit and vegetable products 165 Module 8: GAP for farming of grains and pulses 0 Module 9: GMP for pre-processing of animal products 158 Module 10: GMP for pre-processing of plant products 284 Module 11: GMP for processing of food products 2,844 Module 12: GMP for transport and distribution of food products 231 Module 13: GMP for production of food packaging 69 Module 14: GMP for brokers or agents 27 Module 15: GMP for food catering, wholesale, and retail 12
Key Changes in Edition 7 Re-numbering of code to align with GFSI industry scopes Some System Elements are Mandatory and some have just moved (Allergen Management, Approved Suppliers and Training) Allergen management, approved suppliers and training moved to Module 2: System Elements Glossary and food sector categories included in Code Sections 5 and 6 of SQF 2000 now integrated Removed scoring of Opportunities for Improvement Re-certification date is now tied to the initial audit date
HACCP Training: Revised Criteria HACCP Training means training that meets the CODEX guidelines or NACMCF HACCP principles, and this training is: HACCP training course used extensively in a country. Administered and delivered by an institution recognized as a food safety training center of excellence and issues a certificate of attendance to attendees. Shall be a minimum of two days (16 hrs.) Shall be examinable.
SQF Database New Design Should Provide Easier Site Registration Process More detailed information via a robust reporting tailored to needs Better interface for infrequent users (Suppliers) Provide Platform for improved CB and auditor compliance oversight. Launched in July, 2012
The Audit Score 0 aspect meets the criteria 1 aspect does not meet the criteria due to minor variations (Minor Non-conformity) 10 aspect does not meet the criteria (Major Nonconformity) 50 aspect does not meet the criteria (Critical Nonconformity) Calculation is (100 N), where N is the sum of the individual rating criteria Only Facility Audits are scored. Desk Audits are not scored.
Audit Rating Score Rating Certification Audit Frequency 96-100 E - Excellent Certificate issued 86-95 G Good Certificate issued 70-85 C - Complies Certificate issued 12 monthly recertification audit 12 monthly recertification audit 6 monthly surveillance audit 0-69 F Fails to comply No certificate issued Considered to have failed the SQF Audit
Mandatory Sections Management Policy Management Responsibility Food Safety Management System Management Review Document Control Records Food Legislation Food Safety Fundamentals Food Safety Plan Product Release Validation /Effectiveness Verification of Monitoring Corrective and Preventive Action Internal Audits Product Identification Product Trace Product Recall Food Defense Training
Non-Mandatory Sections Complaint Management Business Continuity Planning Product Development and Realization Raw and Packaging Materials Contract Services Contract Manufacturers Finished Product Food Quality Plan Incoming Goods and Services Nonconforming Product and Equipment Product Rework Responsibility / Methods for Verification Verification Schedule Product Sampling and Analysis Identity Preserved Foods Allergen Management
Risk Assessment 2.4.2.2 The Supplier shall ensure the Food Safety Fundamentals described in the relevant Modules are applied, or excluded. according to a detailed risk analysis outlining the justification for exclusion or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised. Must be included in Supplier s documentation to the CB prior to the audit
Risk Assessment Details Document justification of exclusion or evidence of effectiveness Include: Biological, Chemical, Physical Hazards Regulatory Concerns Customer Concerns Quality Concerns
Non-Mandatory Sections Exclusions Contract Manufacturers the company does not use contract manufacturers for any of our finished product. Food Quality Plan the scope of certification does not include Level 3 at this time. Rework the company does not reuse any materials and does not carry over work from one day to the next. There are no items in this process that would be classified as rework.
Effectiveness by Alternate Means Pathways to and from break areas are sealed. One outdoor break area is in a grassy area without a sealed pathway. Prior to entering the facility from this area, employees clean footwear on a mat and change shoes before entering production areas. Training ensures this. A summary of sanitation inspections indicates conditions are maintained even during times of rain, snow or other weather.
Risk Assessment 2.4.2.2 The Supplier shall ensure (all of.) the Food Safety Fundamentals described in the relevant Modules are applied, or excluded. according to a detailed risk analysis outlining the justification for exclusion or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised. Must be included in Supplier s documentation to the CB prior to the audit
Key Changes to Module 2 Goals and Objectives Continuous Improvement R&D now at Level 2 Expanded Corrective Acton
Changes in Module 2 Clause 2.1.1.1iii Change Commitment to establish and review food safety objectives 2.1.2.5 Practitioner requirements now included in module 2 2.1.2.9 Establish processes to improve effectiveness 2.1.5.2 Complaint Management : Trends. shall be investigated and analysed 2.2.2.2 suitably authorized rather than signed and dated 2.3.2.5 Greater detail on validation of packaging materials Letter of Guarantee, Certificate of Compliance or Tests / Certificate of Analysis
Changes in Module 2 (contd) Clause Change 2.3.4 Contract manufacturers now at Level 2 as well as L3 2.4.2.2 Risk analysis for justification of exclusion or alternative methods of control now included in the Code 2.4.2.4 Changed to The effectiveness of the Pre-requisite Programs shall be verified 2.4.3.1.i Codex or NACMCF HACCP Guidelines added. 2.4.6.1 Nonconforming - raw material, ingredient, work-inprogress, packaging or equipment
Changes in Module 2 (contd) Clause Change 2.4.7.1 Added recouped with rework 2.5.2.1.i Changed to PRPs are confirmed to ensure they achieve the required result, rather than validated 2.5.2.1.iv Requirement to ensure controls are still effective following a change in the process. 2.5.2.1 v Validation of critical safety (and quality) limits at least annually 2.5.6.1.iv Requirement for external labs to be ISO 17025 or equivalent 2.8.1.1 Added Kosher, HALAL, organic, GMO and other 2.8.1.6 Processing of identity preserved foods under controlled conditions
Key Changes to Module 11 Calibration Responses High Risk Consolidated Environmental Monitoring Air Quality Monitoring
Module 11 (General Food Processing) Clause Change 11.2 Construction of all processing and storage areas, not just food handling areas 11.2.3.1 Added walls, partitions doors and ceilings shall be kept clean 11.2.3.3 Duct work and pipes - designed and constructed instead of recessed 11.2.4.1 Added stairs, catwalks and platforms shall be kept clean 11.2.5.2 Lighting - Added in processing areas, inspection stations, ingredient and packaging storage areas, and all areas where product is exposed 11.2.5.2 Added where fittings cannot be recessed, structures must be protected from accidental breakage, manufactured from cleanable materials and addressed in the cleaning and sanitation program
Changes in Module 11 (contd) Clause Change 11.2.5.3 In warehouses - designed to prevent breakage and contamination 11.2.9.4 Added for lubricants their use controlled so as to minimize the contamination of product 11.2.9.5 Changed to paint used in a food handling or contact zone shall be suitable for use and in good condition and shall not be used on any product contact surface 11.2.10.2 Calibration new clause disposition of potentially affected product 11.2.10.3 New clause protection of calibration equipment 11.2.13.1.v New sub-clause confirm concentrations of detergents and sanitizers
Changes in Module 11 (contd) Clause Change 11.2.13.8 New clause record of pre-operational hygiene inspection 11.3.2.4 Changed to prominent position rather than adjacent to hand wash stations 11.3.2.5 Hand washing - added including staff, contractors and visitors 11.3.3.2 Wording changed Staff engaged in high risk areas shall change into clean clothing or don temporary protective outerwear when entering high risk areas. 11.3.4.1 Added from notes The wearing of plain bands with no stones 11.3.9.1.v 11.3.10.2,v Added restrooms to be kept clean and tidy Added lunch rooms kept clean and free from waste materials and pests
Plain (Wedding) Bands
Changes in Module 11 (contd) Clause Change 11.5.7 Two clauses about air quality clean and monitored 11.6.4.2 New clause processing utensils,,,, not stored in areas used to store hazardous chemicals 11.7.4.1.v New sub-clause environmental monitoring program 11.7.5.7 New clause knives and cutting instruments used in pprocessing and packaging operations shall be controlled, and kept clean and well maintained
Changes in Module 11 (contd) Clause Change 11.7.6.3 New clause. Records of inspection of foreign object detection devices. 11.7.7.2 Added including cleaning equipment and footwear 11.8.1.2 Added and manage it separately from food waste 11.10.1.3 New clause, added from notes surroundings clean and tidy 11.10.1.4 New clause, added from notes paths effectively sealed
Does this help?
GFSI continues gaining strength. Summary Returns on investment will occur for functional management systems. Key action items for the SQF update: Use the change map online but also review Document conflict and demonstrate control Implement measureable improvement Continue verification efforts Remember Responsibility, Trust, and The Power of Food
THANK YOU! Cathy Crawford 757.371.5832 / Cathy@foodsafety1.com Globally Trusted Food Safety and Quality Certification