Global Food Safety Standards - Overview & Comparison of HACCP based Standards Webinar

Presenter: Ronnie Gurung Principal Advisor, Program Manager ( Food) SAI GLOBAL

Webinar Overview

      Background & Current Trends of Food Safety initiatives GFSI purpose and background HACCP Overview and Comparison of GFSI recognized Food Safety standards GFSI: Elements of an effective Food Safety Management System.

How to decide which scheme to apply within your organization.

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st

Polling Question

How many audits are you performing every year to satisfy customer and regulatory requirements?

a) 1-3 b) 4-7 c) 8-11 d) 12-15 e) 15 + 3

            

Current Drivers & Risks:

Health Risks – Recent spate of product and produce recalls Compliance to Regulation, Legal, Industry bodies Risk of bioterrorism Consumer watchdogs, Customer demands and satisfaction Food safety hazards and genetically modified food concerns Developing food technology Demand for supply chain confidence Brand protection Consistent delivery of quality service/product Gain preferred supplier status and access to new markets Realise the company's strategy for pursuing quality Operational efficiency.

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Its enough to make you sick!

   Millions of dollars in costs Kellogg’s stated in a newspaper article that the recent peanut butter issue costs its company 70 million dollars. That was the cost to just one company Hepatitis A scare in Sundried tomatoes 5

Emerging Issues

       Change in Eco system – leading to more pests Unexpected Flooding.

Emerging Microorganisms.

Nanotechnology Dioxins in Pork ( Irish pork) Melamine in Milk Increasing food allergens 6

Agri-Food Group Food Safety Standards Background

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Polling Question

How many food safety standards does your company have to comply with?

a) 1 b) 2-4 c) 5 -7 d) More than 7 8

Food Safety Background

     Mandated compliance by both retailers and manufacturers around the world will continue to grow Benchmarking of audit schemes is a good first step Further convergence between food safety standards will happen, like in other industries GFSI (Global Food Safety Initiative) recognized as a benchmark process for food safety management schemes Further inclusion and recognition of 3rd party certification programs in regulation 9

Polling Question

Have you heard about GFSI recognised standards?

a) Yes b) No 10

What is GFSI?

     The Global Food Safety Initiative created in May 2000 by the Global Food Business Forum (CIES), a network of 175 retailers and 175 suppliers in over 50 countries Established as not for profit foundation 2005 Purpose was to harmonize international food safety standards and reduce the need for multiple supplier audits Produced GFSI Guidance Document outlining key elements that a food safety standard should contain

The GFSI guidance document is freely available on the CIES web site www.ciesnet.com)

CCvD (Dutch HACCP )

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GFSI Objectives

 Maintain a benchmarking process for food safety management schemes to work towards convergence between food safety standards, as outlined in this guidance document.

 Improve cost efficiency throughout the food supply chain through the common acceptance for GFSI recognized standards by retailers around the world.

 Provide a unique international stakeholder platform for networking, knowledge exchange and sharing of best food safety practice and information.

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To be approved by GFSI as a comparative, standard owners have to ensure their Standard includes the following key elements

6.1.1 General Requirements 6.1.2 Food safety policy 6.1.3 Food safety manual 6.1.4 Management responsibility 6.1.5 Management commitment 6.1.6 Management review (including HACCP) 6.1.7 Resource Management 6.1.12 Corrective action 6.1.13 Control of nonconformity 6.1.14 Product release 6.1.15 Purchasing 6.1.16 Supplier performance monitoring 6.1.17 Traceability 6.1.18 Complaint handling 6.1.8 General documentation requirements 6.1.9 Specifications 6.1.10 Procedures 6.1.11 Internal audit 6.1.19 Serious incident management 6.1.20 Control of measuring and monitoring devices 6.1.21 Product analysis

References from the GFSI Guidance Document 5 th Edition

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

GFSI - Benchmarking

Benchmarking by GFSI ensures the core standards are equivalent  The benchmarking process was not designed to create a single super standard, but to allow innovation and competitive development between standard owners, while meeting a core set of requirements  Has allowed many of the world’s biggest retail groups to accept audits against any of the five GFSI recognized processor standards namely BRC, SQF 2000, FSSC 22000(inc ISO 22000), IFS & Dutch HAACP  For agricultural standards, SQF 1000 is benchmarked.  GlobalGAP fruit and Vegetable standard Option 1&2 only has benchmarked  GFSI are working with GlobalGAP to align their benchmarking schemes to try align & provide mutual recognition of other farm standards 14

GFSI Benchmarked Standards

The Global Food Safety Initiative currently fully recognises five manufacturing schemes:      BRC – Global Standard for Food Safety Version 5 International Food Standard Version 5 SQF 2000 Level 2 Dutch HACCP ( Option B) FSSC 22000 ( Conditional Recognition) There are also two recognised primary production (pre-farm gate) schemes  Global GAP ( Fruit and Vegetable scope options 1 and 2 only)  SQF 1000 Level 2 ( against version 4 of the GFSI document) 15

Agri-Food Group Food Safety Management Programs

CCvD (Dutch HACCP )

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Polling Question

Are you familiar with Codex HACCP Principles a) Yes b) No 17

Codex Alimentarius Commission

 The Codex Alimentarius Commission was created in 1963 by FAO and WHO.

 The purpose of Codex Alimentarius is: “to guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonisation and, in doing so, to facilitate international trade.” 18

So what is HACCP?



H

azard

A

nalysis

Involves Identification of Hazard and their assessment.



C

ritical

C

ontrol

P

oints

A point, step or procedure where a control can be used and a food hazard can be prevented, eliminated or reduced to acceptable levels  HACCP focuses on preventing hazards in the food industry, not on catching them when it’s too late. 19

Preliminary Steps of HACCP

1.

2.

3.

4.

5.

Assemble a team Describe the product Identify the intended use Construct a flow diagram (and plant layout) On-site confirmation of flow diagram 20

HACCP 7 Principles:

1.

Conduct a Hazard Analysis: 2.

Identify the critical control points (CCPs) in the process.

3.

Establish critical limits for preventive measures associated with each identified CCP.

4.

Establish CCP monitoring requirements.

5.

Establish corrective action to be taken when monitoring indicates that there is a deviation from an established critical limit 6.

Establish effective record keeping procedures that document the HACCP system 7.

Establish procedures for verification that the HACCP system is working correctly.

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What is a Food Safety Management System

Food Safety Management System

applied to Food Safety HACCP System Programs (Good Practices) Quality Assurance (managerial requirements) Quality Control (operational requirements)

Premises Facilities Management commitment Incoming materials Product Realization Services Organizational structure Maintenance Measurements Resources Cleaning & disinfection Traceability Documentation Personal hygiene Nonconformities Communication

Food Safety Management System

Elements of an effective FSMS may include:

         Prerequisite programs HACCP Management Commitment Document and Record Management System Internal Audit Communication processes Training System Review and Update Continual Improvement of the system 23

Agri-Food Group

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BRC Global Standard for Food Safety, Issue 5

Developed 1998 Provides a measure for food manufacturers and suppliers to demonstrate a level of competence Comprehensive in scope, covering areas of quality, hygiene, and product safety and food safety managements practices Approved by GFSI in 2000 Many UK, North American and many European retailers, and brand owners will only consider business with suppliers who have gained certification to the appropriate BRC Global Standard.

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BRC Global Standard for Food Safety, Issue 5

 Key components – Management Commitment, HACCP, Prerequisite programs  Annual surveillance visits for Grade A & B sites & 6 monthly for Grade C  10 clauses in the standard are classed as fundamentals that must be in place  Each clause of the standard begins with a “statement of intent” – – – – – – – – – CLAUSE 1- ”SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT” CLAUSE 2- ”THE FOOD SAFETY PLAN--HACCP” CLAUSE 3.5- ”INTERNAL AUDITS” CLAUSE 3.8- ”CORRECTIVE AND PREVENTIVE ACTION” CLAUSE 3.9- ”TRACEABILITY” CLAUSE 4.3.1- ”LAYOUT, PRODUCT FLOW AND SEGREGATION” CLAUSE 4.9- ”HOUSEKEEPING AND HYGIENE” CLAUSE 5.2- ”HANDLING REQUIREMENTS FOR SPECIFIC MATERIALS- MATERIALS CONTAINING ALLERGENS AND IDENTITY PRESERVED MATERIALS” CLAUSE 6.1- ”CONTROL OF OPERATIONS ” 25

Agri-Food Group

       

SQF 2000 Code 6

th

Edition

SQF 2000

First launched is 1994, now it 6 th edition It is designed to meet the needs of buyers and suppliers worldwide Guidance documents for specific food industry sectors such as dairy, fish, eggs, fruit, vegetable and meat processing, as well as storage, transportation and distribution Certification at three levels and on an annual basis SQF certification trademark may be used after achieving and maintaining level 3 certification 3rd party audit to verify the producer is adhering to the rigorous requirements of the SQF Code Innovative optional modules for responsible environmental and social practices and food defense SQF 2000 and 1000 26

Agri-Food Group

International Food Standard (IFS) Version 5

       International Food Standard set up in 2002 by the German retail association The IFS is a food safety and quality management protocol based on HACCP that is designed for producers of all types of food products Set up specifically in view of retailers' needs In widespread use in Europe The IFS Food is a Standard for auditing retailer and wholesaler branded food product suppliers Only used when a product is “processed” or when there is a hazard for product contamination during the primary packing. Similar in content to BRC but operates a scoring system for outcomes & includes two levels of certificates 27

Agri-Food Group ISO 22000:2005

 Published in 2005

ISO 22000:2005

 Specifies the requirements for a FSMS combining key elements to ensure food safety along the food chain, up to the point of final consumption: – – – – interactive communication, system management, prerequisite programs, incorporates all 7 HACCP principles.  The goal was to encourage harmonization of the many national and private standards in existence and add the management systems approach of ISO 9001 28

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FSSC 22000

FSSC 22000 developed to fill the gaps of pre requisites that are missing from ISO 22000, which on its own is not benchmark equivalent  The Foundation for Food Safety Certification was founded in 2004  The Foundation developed FSSC 22000: the ISO 22000 and PAS 220-based certification scheme for certification of food manufacturers  This development is supported by the Confederation of the Food and Drink Industries of the European Union (CIAA).  FSSC 22000 covers a complete certification scheme for food safety systems – based on the food safety management standard ISO 22000: 2005 ‘Requirements for any organization in the food chain’ and – the publicly available specification for Prerequisite programs on food safety for food manufacturing, BSI-PAS 220:2008.

  The scheme uses existing standards for certification (ISO 22000, PAS 220 and ISO 22003) and the certification will be accredited under the standard ISO guide 65 (process certification). Requires an annual audit to the PAS requirements 29

Dutch HACCP Code Agri-Food Group CCvD (Dutch HACCP)

30      Set up in 1996 by the Dutch National Board of Experts Focuses on all operators along the food chain Establishes requirements on quality management systems and HACCP systems but not on good practices Although this standard was the first HACCP based certification program, it has weaker penetration than other GFSI benchmarked standards. It concerns the Dutch market and is mainly supported by Dutch retailers.

Other Food Safety Assessment Programs

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GLOBAL G.A.P.

      GLOBAL G.A.P. 3 rd Version 2007 is a single integrated standard with modular applications for different product groups GLOBAL G.A.P. is a private sector body that sets voluntary standards for the certification of agricultural products around the globe It developed into GLOBAL G.A.P. from a 1997 initiative by retailers belonging to the Euro-Retailer Produce Working Group (EUREP) The Standard serves as a global reference system for other existing standards and can also easily and directly be applied by all parties of the primary food sector Its applications range from plant and livestock production to plant propagation materials and compound feed manufacturing GlobalGAP is working with GFSI to try and agree mutual recognition of each schemes benchmarking procedures

Agri-Food Group GMA-SAFE

      The GMA-SAFE Program created in 2001 by leading food industry and quality assurance professionals and members of the Grocery Manufacturers Association (GMA) Created out of industry’s concern that contemporary auditing schemes were not adequate for their needs, or were duplicative Operated by QMI-SAI Global, the Americas Division of SAI Global Limited Records in an accessible database a narrative description of how and to what extent an organization meets a wide range of requirements, covering food safety, food security, and quality management Enables organizations to evaluate suppliers using their own standards of excellence Is currently the leading program used by organizations across the Americas 33

The story so far……….

     Each of the GFSI benchmarked standards have a unique set of requirements and market slant Approach is changing Proprietary programs are giving way to broad consensus-based standards Assessment of management systems and processes are complementing prescriptive “snap-shot” or inspection-based approaches Third party verification and certification of compliance to consensus-based standards are being adopted 34

APPLIED INFORMATION SERVICES

Polling Question

Which standard are you most interested in implementing or have implemented in your organization?

a) BRC b) Codex HACCP c) IFS d) ISO 22000 / FSSC 22000 e) SQF 2000 f) GMA-SAFE 35

         OUTCOMES OF COMPREHENSIVE FOOD SAFETY MANAGEMENT SYSTEMS 

Protect

the customer and, in turn, corporate requirements Assure operations meet

regulatory

requirements Provide the customer with

consistent safe

product

Enhance

the overall customer experience Result in

improved control of the process

, creating less waste of all resources including raw materials, energy and labour Improve employee

productivity

and promote a sense pride of performance Develop a disciplined approach to change and

continuous improvement

product quality of Cultivate quick, professional response to

problems

Support

consistency

with other major food organisations, i.e. meeting competitive professional standards Enhance the ability to

recall

product.

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Polling Question

Which standard would like to know more about ?

a) ISO 22000 b) BRC c) IFS d) SQF 2000 e) Codex HACCP ( guideline) 37

Decisions, Decisions, Decisions How do we decide the most appropriate approach for our individual organization?

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How do I choose?

     Pressure from retail food industry Review existing management systems Gap Analysis Customer requirements Pricing 39

Other considerations

   The growth and acceptance of FSSC 22000 is expected to increase rapidly since conditional approval by GFSI Some standards are directed toward certain areas of the food industry, for example: – – FSSC 22000 applies to food manufacturers and processors only Processors could benefit from SQF 2000 or BRC Some standards are directed toward certain areas of the food industry e.g. for packaging facilities BRC offers a packaging audit, SQF 2000 covers packaging in detail and GMA-SAFE offers a packaging audit 40

Taking The Next Steps – an Action Plan

Start now…even with a small scope you can only benefit Choose a certification body that fits your organization and is committed to your success Choose the right training path that fits your organization Assess your current position and gaps Build your knowledge base, learn about these standards Make a commitment to the journey…must be driven from top management 41

If food industry senior management do not get on board now with driving continual improvement in safety and quality, which meet today's global market demands, they will lose their competitive edge and risk losing business!

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SAI Global’s Upcoming Food Safety Programs

    Understanding Food Safety Management Systems (One Day) Developing HACCP Food Safety Systems (Three Days) Internal Food Safety Auditor (Two Days) Lead Auditor in Food Safety Management Systems (5 Days) 43

Access SAI Global’s Latest Training Calendar

  Interactive Electronic Version – visit www.saiglobal.com/training to access now Request hard copy by emailing us at [email protected]

OR  Request an in-house quote for training at your premises by emailing [email protected]

or via the Request a Quote link on our website 44

Further Questions

For any further questions you may have, please contact us:

 

Email – [email protected]

Phone – 1300 727 444 Thank You

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