Transcript Slide 1

Food Safety
Management Systems
A Common Sense Approach to
Sanitation Auditing
Dietary Managers Association
Regional Meeting – Harrisburg, PA
April 9, 2010
George Zameska
Vice President of Regulatory Affairs
Paster Training, Inc.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Training course objectives

Understand food industry auditing systems

Understand and relate components of auditing
systems

Understand how audits support food safety and food
defense management objectives.
Identify potential areas for improvement
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Why consider an audit?

Food Code - 2009 Recommendations of the United States
Public Health Service, Food and Drug Administration

Federal , State, Local Regulatory Authority Requirements

Centers for Medicare and Medicaid Services

The Joint Commission Standards
Formerly JACHO: Joint Commission on Accreditation of
Healthcare Organizations
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
What is the value of an audit?
Establishment Inspection

Evaluation of current conditions and whether they are in
compliance with desired standard conditions.
 Legal – regulatory requirements
 Self inspection – internal standards
Establishment Audit

Evaluation of the management systems and operation
controls in place to ensure that desired or required
operating conditions are met and maintained.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
What is the structure of an audit?
A contracted auditing company will evaluate operation
conditions, policy and procedure.
 Audit evaluation criteria will be organized criteria into
categories.
Examples include:








Nutrition – Health and Safety Quality
Food Safety Programs and Training
Receiving, Storage and Transport
Pest Control
Employee Practices
Building and Equipment Conditions
Food Security
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Audit System Terms and Acronyms
GFSI
IFC
ANSI
GRP
BRC
SQF 1000
SQF 2000
AIB
GMP
CAC/RCP
GMA-Safe
FSMS
RCP
ISO 22000
ISO9001
NACMCF
HACCP
FSSC 22000
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Audit System Terms and Acronyms
CAC/RCP
ISO
ANSI
GFSI
IFC
GMP/GRP
FSMS
BRC
SQFI
GMA-Safe
Codex Alimentarius Commission/
Recommended International Code of Practice
International Organization for Standardization
American National Standards Institute
Global Food Safety Initiative
International Food Standard
Good Manufacturing/Retail Practice
Food Safety Management System
British Retail Consortium
Safe Quality Foods Institute
Supplier Assessments For Food Excellence
Grocery Manufacturers Association (2001)
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Independent Auditing Firms:








Paster Training, Inc.
EcoSure
Steritect
Cook & Thurber
QMI – Saiglobal
Siliker
NQA
ABC
ASI
SGS
SCS
ETC… ETC…
AIB – American Institute of Baking (1919)
Commitment to audit standards that support and
incorporate GFSI standards, Codex (HACCP), FDA &
USDA GMP’s, GRP’s – Good Retail Practices.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Foundation
Prerequisite Programs
HACCP – Hazard Analysis and Critical Control
Point


There are seven principles, developed by the National
Advisory Committee on Microbiological Criteria for
Foods, that serve as the foundation for a HACCP
system.
What are they?
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Foundation
Prerequisite Programs (PAS 220)
1.
2.
3.
4.
5.
6.
7.
8.
9.
Construction and layout of buildings and associated
utilities.
Layout of premises, including workspace and employee
facilities
Supplies of air, water, energy and other utilities
Suitability of equipment and its accessibility for cleaning,
maintenance and preventive maintenance
Management of purchased materials
Measures for the prevention of cross contamination
Cleaning and sanitizing
Pest control
Personal hygiene
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Foundation
Prerequisite Programs
Class
Exercise
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Foundation
How Does HACCP Work in Food Production?
1. Conduct a hazard analysis to identify potential hazards that
could occur in the food production process.
2. Identify the critical control points (CCPs) -- those points in
the process where the potential hazards could occur and can be
prevented and/or controlled.
3. Establish critical limits for preventive measures associated
with each CCP. A critical limit is a criterion that must be met for
each CCP. Where appropriate, critical limits may reflect relevant
regulatory requirements.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Foundation
How Does HACCP Work in Food Production?
4. Establish CCP monitoring requirements to ensure
each CCP stays within its limit. Monitoring may require
materials or devices to measure or otherwise evaluate the
process at CCPs.
5. Establish corrective actions if monitoring determines a
CCP is not within the established limits. In case a problem
occurs, corrective actions must be in place to ensure no
public health hazard occurs.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Foundation
How Does HACCP Work in Food Production?
6. Establish procedures for verifying that the HACCP system is
working properly. Verification procedures may include reviewing
the HACCP plan, CCP records, critical limits as well as conducting
microbial sampling. Both plant personnel and auditors will conduct
verification activities.
7. Establish effective recordkeeping procedures that document
the HACCP system is working properly. Records should document
CCP monitoring, verification activities and deviation records.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing

GFSI – Global Food Safety Institute
 Approved





auditing schemes:
The International Food Standard (IFS), based in Paris,
Safe Quality Food (SQF) based in Arlington, USA
The British Retail Consortium (BRC) based in London
The Dutch Hazard Analysis Critical Control Points food
safety system (Dutch HACCP) based in Apeldoorn.
Submitted: Food Safety System Certification (FSSC)
22000
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing

The Global Food Safety Initiative (GFSI) is a nonprofit making foundation, created under Belgian law.
The daily management is undertaken by CIES – The
Food Business Forum.






c/o CIES – The Food Business Forum
Global Food Safety Initiative
7, rue de Madrid
75008 Paris
France
[email protected]
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
The GFSI Mission is to work on continuous
improvement in food safety management systems
to ensure confidence in the delivery of food to
consumers.
The GFSI Objectives are to:

•
•
•
Maintain a benchmarking process for food safety management
schemes to work towards convergence between food safety
standards, as outlines 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.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GFSI – Audit
Systematic and functionally independent examination
to determine whether activities and related results
comply with a conforming scheme, whereby all the
elements of this scheme should be covered by
reviewing the suppliers’ manual and related
procedures, together with an evaluation of the
production facilities.
GFSI - Food safety management scheme
Certification scheme aimed at enhancing food safety.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GFSI - Non-conformity
Deviation of product or process from specified
requirements, or the absence of, or failure to implement
and maintain, one or more required management
system elements, or a situation which would, on the
basis of available objective evidence, raise significant
doubt as to the conformity of what the supplier is
supplying.
How does this apply to you?
Safety, licensure, monetary reimbursement
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GSFI Auditing System Reviews
Primary production
Processed food
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GFSI - Section 6.1 Key Element: food safety
management systems
6.1.1 General Requirements
6.1.12 Corrective Action
6.1.13 Control of Non-conformity
6.1.14 Product Release
6.1.15 Purchasing
6.1.16 Supplier Performance
6.1.17 Traceability
6.1.18 Complaint Handling
6.1.19 Serious Incident Management
6.1.20 Control of Measuring & Monitoring Devices
6.1.21 Product Analysis
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GFSI - Section 6.1 Key Element: food safety
management systems
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
6.1.7 Resource Management
6.1.8 General Documentation Requirements
6.1.9 Specifications
6.1.10 Procedures
6.1.11 Internal Audit
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GFSI - Section 6.2: Key Elements for GAP, GMP, GDP
6.2.11 Stock Management (rotation)
6.2.12 Housekeeping, Cleaning & Hygiene
6.2.13 Water Quality Management
6.2.14 Waste Management
6.2.15 Pest Control
6.2.16 Veterinary Medicine
6.2.17 Pesticide, Herbicide & Fungicide Control
6.2.18 Transport
6.2.19 Personal Hygiene, Protective Clothing &
Medical Screening
6.2.20 Training
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GFSI
Section 6.2: Key Elements for GAP, GMP, GDP (cont.)









6.2.2 Facility Environment
6.2.3 Local Environment
6.2.4 Facility Layout and Product Flow
6.2.5 Fabrication
6.2.6 Equipment
6.2.7 Maintenance
6.2.8 Staff Facilities
6.2.9 Physical & Chemical Product Contamination Risk
6.2.10 Segregation & Cross-contamination
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
GFSI - Key Elements
Class
Exercise
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing

GFSI – Global Food Safety Institute
 Approved





auditing schemes:
The International Food Standard (IFS), based in Paris,
Safe Quality Food (SQF) based in Arlington, USA
The British Retail Consortium (BRC) based in London
The Dutch Hazard Analysis Critical Control Points food
safety system (Dutch HACCP) based in Apeldoorn.
Submitted: Food Safety System Certification (FSSC)
22000
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
The Foundation for Food Safety Certification
Food Safety System Certification 22000
Key elements:
Interactive communication,
System management
Prerequisite programs
HACCP principles.

ISO 22000 – Food Safety Management Systems –
Requirements for any organization in the food chain.

PAS 220 - Publicly Available Specification 220:2008
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Food Safety System Certification 22000
Other ISO Related References

ISO 9001 – Requirements for a quality management
system that can be used for internal application by
organizations.

ISO 19011:2002 Guidelines for quality and/or
environmental systems auditing.

ISO 9000:2005 Quality Management Standards –
fundamentals & vocabulary.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
BRC Global Standard for Food Safety

First audit scheme to be approved by GFSI in 2000.

Two key components:
Senior management commitment and HACCP
Each clause of the standard begins with a “statement of
intent” to which a company must comply to be certified.
Fundamental requirements that relate to systems that
are crucial to the establishment and operation of an
effective food safety program.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
BRC Global Standard for Food Safety
Fundamental Clauses:
Clause 1
Clause 2
Clause 3.5
Clause 3.8
Clause 3.9
Clause 4.3.1
“Senior management commitment
and continual improvement”
“The food safety plan--HACCP”
“Internal audits”
“Corrective and preventive action”
“Traceability”
“Layout, product flow and
segregation”
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
BRC Global Standard for Food Safety
Clause 4.9
Clause 5.2
Clause 6.1
Clause 7.1
“Housekeeping and hygiene”
“Handling requirements for specific
materials –
“Materials containing allergens and
identity preserved materials”
“Control of operations”
“Training”
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
International Food Standard (IFS)
Standard developed by:
German and French food trade associations
Other international retailers
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
International Food Standard (IFS)
Five Chapters of subject requirements:





Senior Management responsibility
Quality management system
Resource management
Production process
Measurements, analysis and improvements
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Safety Quality Food (SQF) SQF
First launched in 1994
The Food Marketing Institute (FMI) acquired the rights to
the SQF program in 2003.
SQF Institute (SQFI) division manages the program.
Safe Quality Food 2000 Code

HACCP-based quality management system to reduce
the incidence of unsafe food .

Includes product quality requirements.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
SQF Levels of certification
Two different standards, or "codes“

SQF 1000 for primary producers (farms) and
 SQF 2000 for manufacturers (processing plants).
The SQF 2000 Code is divided into three
certification levels:
Level 1Level 2Level 3-
Covers food safety fundamentals;
Certified HACCP food safety plans are
recognized by GFSI
Comprehensive food safety and quality
management system actions exceed the GFSI
benchmark requirements.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Benefits of a HACCP based Food Safety
Management System
(BSI Group, 389 Chiswick High Road,
London, W4 4AL. Email: [email protected])

Process Based System: Business will benefit from a
clear definition of processes and procedures. Effective
communication and continual process improvement are
the cornerstones of a functioning management system.

Customer and Consumer Confidence: A controlled
food operating environment and effectively
implemented and applied food safety system will
improve customer and consumer confidence in the
safety of food.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Benefits of a HACCP based Food Safety
Management System
(BSI Group, 389 Chiswick High Road,
London, W4 4AL. Email: [email protected])


Risk Management: It uses a systematic approach
covering all aspects of food production from raw
materials, processing, distribution, point of sale to
consumption and beyond. It moves a company from a
solely retrospective end product testing and sampling
approach towards a preventative approach that is
designed to reduce product losses and liabilities.
Relationship Improvement: To enhance the
relationships between organizations in the food chain,
customers and enforcement agencies.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Benefits of a HACCP based Food Safety
Management System
(BSI Group, 389 Chiswick High Road,
London, W4 4AL. Email: [email protected])


Management Responsibility: It enables management
throughout a business to demonstrate their commitment to
the production and supply of safe products and within
facility environments that are favorable for the production
or supply of safe food.
Legal Protection: It has been widely accepted that
HACCP based systems present the food industry with the
most effective management tool to enable the production
and supply of safe food. As such, the adoption of this
approach can offer a legal defense in the event of an
outbreak of food borne diseases.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Benefits of a HACCP based Food Safety
Management System
(BSI Group, 389 Chiswick High Road,
London, W4 4AL. Email: [email protected])

Records: Record-keeping enables a more efficient and
effective government and customer oversight, and allows
investigators to see how well a firm is complying with food
safety laws over a period of time rather than how well it is
doing on any given day. The documentation within a food
safety system facilitates the inspection activities of food
inspectors.

Alignment with other management systems: HACCP
based food safety management systems can be combined
with other management systems such as ISO 9001:2000.
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
• Auditing System Criteria Review
Person-in-Charge ( PIC ) Duties
related to cold food temperature
control
•
•
•
•
Storage
Preparation
Display
Monitoring Food Temperature
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Criteria Review
Food Safety Management Systems
A Common Sense Approach to
Sanitation Auditing
Auditing System Criteria Review
Food Safety
Management Systems
A Common Sense Approach to
Sanitation Auditing
Thank You
George Zameska
Vice President of Regulatory Affairs
Paster Training, Inc.
610-970-1776
[email protected]