3 Auditing Haccp

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HACCP Food SafetyHACCP Food Safety

Management SystemsManagement SystemsAuditing.Auditing.


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HACCP can be applied to all stages of a food supply chain

HACCP has become a household name in the food safety industry, and is now beingreferenced in many other industries including pharmaceuticals and cosmetics.

Hazard Analysis CriticalControl Point

Its a foodsafety

system.

1969 NASA in collaborationwith Pillsbry de!elo" thissystem to "re"are food for

astronats.

Its a #oint!entre of$A%&'H%

HACCP an Introdction

A""lications

Prodction Processin( Pac)a(in(Pre"aration *istribtion


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+nderstand food indstry aditin( systems

+nderstand and relate com"onents of aditin( systems

+nderstand how adits s""ort food safetyand food defense mana(ement ob#ecti!es.

Identify "otential areas for im"ro!ement

%b#ecti!es


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Food Code - 2009 Recommendations of the United StatesPubic Heath Se!"ice# Food and $!ug Administ!ation

Fede!a # State# %oca Reguato!y Autho!ity Re&ui!ements

Cente!s fo! Medica!e and Medicaid Se!"ices

'he (oint Commission Standa!ds

Fo!me!y ,ACH%) (oint Commission on Acc!editation ofHeathca!e *!gani+ations

'hy consider an adit-


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,"auation of cu!!ent conditions and hethe! they a!e incomiance ith desi!ed standa!d conditions. %ega / !eguato!y !e&ui!ements

Sef insection / inte!na standa!ds

,"auation of the management systems and oe!ation

cont!os in ace to ensu!e that desi!ed o! !e&ui!edoe!ating conditions a!e met and maintained.

'hat is the !ale of an adit-

stablishment

Ins"ection

stablishment Adit


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A cont!acted auditing comany i e"auate oe!ationconditions# oicy and !ocedu!e.

Audit e"auation c!ite!ia i be o!gani+ed c!ite!ia intocatego!ies.

,ames incude)

1ut!ition / Heath and Safety uaity Food Safety P!og!ams and '!aining Recei"ing# Sto!age and '!anso!t Pest Cont!o ,moyee P!actices 3uiding and ,&uiment Conditions Food Secu!ity

'hat is the strctre of an adit-


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Adit System /erms and Acronyms


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Paste! '!aining# 4nc. ,coSu!e

Ste!itect Coo5 6 'hu!be!M4 / Saigoba Sii5e!

1A A3C

AS4 S7S

SCS ,'C8 ,'C8

A43 / Ame!ican 4nstitute of 3a5ing :9:9;

Commitment to audit standa!ds that suo!t and

inco!o!ate 7FS4 standa!ds# Code HACCP;# F$A 6US$A 7MP


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Prereisite Pro(ramsHACCP 2 Hazard Analysis and CriticalControl Point

'he!e a!e se"en !incies# de"eoed by the 1ationaAd"iso!y Committee on Mic!obioogica C!ite!ia fo!Foods# that se!"e as the foundation fo! a HACCPsystem.

=hat a!e they>

Aditin( System $ondation


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Prereisite Pro(rams1. Constrction and layot of bildin(s and associated

tilities.

3. 4ayot of "remises5 incldin( wor)s"ace and. em"loyee facilities7. S""lies of air5 water5 ener(y and other tilities8. Sitability of ei"ment and its accessibility for

cleanin(5 maintenance and "re!enti!e maintenance6. ana(ement of "rchased materials

:. easres for the "re!ention of cross contamination

;. Cleanin( and sanitizin(9. Pest control1


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How *oes HACCP 'or) in $ood Prodction-

:.Condct a hazard analysisto identify otentia ha+a!ds thatcoud occu! in the food !oduction !ocess.

2. Identify the critical control "ointsCCPs; -- those oints inthe !ocess he!e the otentia ha+a!ds coud occu! and can be

!e"ented and?o! cont!oed.

@. stablish critical limitsfo! !e"enti"e measu!es associatedith each CCP. A c!itica imit is a c!ite!ion that must be met fo!each CCP. =he!e a!o!iate# c!itica imits may !efect !ee"ant

!eguato!y !e&ui!ements.



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How *oes HACCP 'or) in $ood Prodction-. stablish CCP monitorin( reirementsto ensu!e eachCCP stays ithin its imit. Monito!ing may !e&ui!e mate!ias o!de"ices to measu!e o! othe!ise e"auate the !ocess at CCPs.

B. stablish correcti!e actionsif monito!ing dete!mines aCCP is not ithin the estabished imits. 4n case a !obem occu!s#co!!ecti"e actions must be in ace to ensu!e no ubic heathha+a!d occu!s.



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How *oes HACCP 'or) in $ood Prodction-

.stablish "rocedres for !erifyin(that the HACCP systemis o!5ing !oe!y. De!ification !ocedu!es may incude !e"ieingthe HACCP an# CCP !eco!ds# c!itica imits as e as conducting

mic!obia saming. 3oth ant e!sonne and audito!s i conduct"e!ification acti"ities.

E. stablish effecti!e record)ee"in( "rocedresthatdocument the HACCP system is o!5ing !oe!y. Reco!ds shoud

document CCP monito!ing# "e!ification acti"ities and de"iation!eco!ds.



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Quality Assurance Manager(Responsibilities)

aintenance of the

HACCP based $oodSafety Pro(ram

Im"lementation of HACCP.

Com"liance with cstomers adits

/o train staff with isses relatin( to food safety andHACCP.

Initiatin( non=conformances >ality related? and followin( itthro(h with s""liers with correcti!e actions.

4abelin( com"liance.

Aditin( s""liers

ana(in( desi(nated warehoses5 "ac) room and blendin( areas forthe continos certification of HACCP.


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Chec)in( of incomin( raw and "ac)a(in( materials andhel"in( in all as"ects of mana(in( and im"ro!in( alityand food safety thro(hot the s""ly chain fnctions sch

as "rocrement5 recei!in(5 in!entory control5 warehosin(5distribtion5 "ac) room and blendin( o"erations.Maintaining and im!o"ing standa!ds in "a!ious a!ehouses by

coo!dinating and d!i"ing HACCP based Food Safety P!og!am# uaityand Food safety Monito!ing Schemes# uaity '!aining# Co!!ecti"eand P!e"entati"e actions# and 7MP standa!ds in a uaity Faciitato!

Caacity.Attending to custome! comaints and non confo!mances and

fooing them th!ough.Ma5ing decisions on Hod?Reect?Reo!5 on Ra and Pac5aging

Mate!ias# *utsou!ced P!oducts

4nc!easing the 7MP Sco!esReducing 1CRsCoo!dinating t!aining ac!oss staffP!o"iding suo!t to custome!s and custome! se!"icesGeeing documentation udated and imemented

,nsu!ing !oducts comy ith the abeing as

Assistant QA Manager(Responsibilities)


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3 Auditing Haccp