9_Traceability and Best Practices Record Keeping R3

7/31/2019 9_Traceability and Best Practices Record Keeping R3

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2008FoodRegAG Allrightsreserved

TraceabilityAnd

BestPracticesRecordKeeping

AliciaKhoSelamatTraceabilityWorkshop

1213May2008


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totaltraceability Content

1.Introduction

2.CodexAlimentarius GeneralPrinciples

3.ISO22000:2005

4.ISO22005:2007

5.GLOBALGAP6.BritishRetailConsortium GlobalFood

Standard

7.SafeQuality

Food

(SQF)

1000

&

2000

8.CIES GlobalFoodSafetyInitiative

9.Summary


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Introduction

Standardson

food

safety

developed

from

1893 onwardsasameanstofacilitate

internationaltrade.

Organizations,transnational,national,public

orprivate,startedtodevelopstandardson

foodsafety

in

general

and

for

meat,

milk,

eggs

andseafood inparticular.


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Introduction

Currently,

413 differentinternationalstandardsonseveral

aspectsoffoodsafety(HygieneandHACCP)

111 internationalstandards

on

several

aspects

of

fisheriesandfishprocessing,

25 differentinternationalstandardsspecifically

focusingonaquaculture(EU/DGJointResearchCentreIPTS2005b;FAO2007;NACA2007).


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totaltraceability

TraceabilityRequirements

inCodexAlimentarius

The

Codex

Alimentarius

Commission

was

created

in

1963byFAOandWHOtodevelopfoodstandards,

guidelinesandrelatedtextssuchascodesofpractice

undertheJointFAO/WHOFoodStandardsProgramme.

TheCodex

Alimentarius

is

recognized

by

the

World

TradeOrganizationasaninternationalreferencepoint

fortheresolutionofdisputeconcerningfoodsafety&

consumerprotection.


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CAC/GL602006,

PrinciplesforTraceability/ProductTracingasaToolWithinaFoodInspectionandCertificationSystem

CAC/GL602006,

PrinciplesforTraceability/ProductTracingasaToolWithinaFoodInspectionandCertificationSystem


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totaltraceability


inISO

22000:2005

ISO22000wasestablishedbyInternational

OrganizationforStandardization(ISO).ISOis

aworldwide

federation

of

national

standardsbodies(ISOmemberbodies).This

standardwaspreparedbyTechnical

CommitteeISO/TC

34,

Food

products.


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ISO22000:2005,

FoodSafety

Management

System Requirementsfor

AnyOrganizationintheFoodChain

ISO22000:2005,

FoodSafety

Management

System Requirementsfor

AnyOrganizationintheFoodChain


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Recordretentionperiodshallbedefined

Recordsshallbeinaccordancewithcustomerand/

regulatoryrequirements


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totaltraceability


inISO

22005:2007

ISO22005:2007wasestablishedbyInternational

Organizationfor

Standardization

(ISO).

It

specifies

thebasicrequirementsforthedesignand

implementationofafeedandfoodtraceability

system.

It

can

be

applied

by

an

organization

operatingatanystepinthefeedandfoodchain.


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ISO22005:2007,

TraceabilityintheFeed&FoodChain GeneralPrinciplesandBasic

RequirementsforSystemDesign&Implementation

ISO22005:2007,

TraceabilityintheFeed&FoodChain GeneralPrinciplesandBasic

RequirementsforSystemDesign&Implementation


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Scope :Applicablefor

Food&FeedChain

Objectives

Legal

requirement

Customer

requirement,etc.

Processing

history&

movementof

materialsshould

addressat

least

onestepforward

andonestep

backwardfor

each


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Stepsforthedesign:

Flowofmaterials &

information

(supplier/customer)Establishmentof

Procedures

Implementation:Management Commitment

inprovidingresources

TraceabilityPlan

Defining

responsibilitiesTrainingPlan

MonitoringScheme(Key

PerformanceIndicatorsshall

be

established

to

measure

the

effectivenessofsystem)


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Corrective actionand/or

preventiveactions

ContinualImprovement

InternalAudit

shall

be

conductedtoassess

effectivenessofthe

system

ManagementReview

shallreviewthe

traceabilitysystemat

appropriateintervals.

(i)Traceabilitytestresults

(ii)Traceabilityaudit

findings(iii)Changestoobjectives,

processes,regulations,

customerfeedbackand

etc.


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totaltraceability


inGLOBALGAP

GLOBALGAPisaprivatesectorbodythatsets

voluntarystandards

for

the

certification

of

agriculturalproductsbusinesstobusiness

aroundtheglobe.TheaimistoestablishONE

standardfor

Good

Agricultural

Practice

(G.A.P.)

withdifferentproductapplicationscapableof

fittingtothewholeofglobalagriculture.


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GLOBALGAP,

GeneralRegulations

ControlPointsand

ComplianceCriteria

Checklists

GLOBALGAP,

GeneralRegulations

ControlPointsand

ComplianceCriteria

Checklists


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All

Farm

Base AF.7AF.7.1 Traceability

Documentedprocedureforrecall

CropBase CB.1

CB.1.1

Traceability

Adocumentedidentificationandtraceabilitysystemthat

allowsproducttobetracedbacktothe

registeredfarm

and

tracked

forward

to

the

immediate

customer.

AllLivestock

Base

LB3

LB3.1

LB

3.3

LB3.4&

3.5

LB3.6

LB3.7

LivestockSourcing,Identification&Traceability

Farmtomaintainlivestockmovementlog

All

livestock

must

have

individual

or

batch

identification,

dependingonthelivestock.PoultrymayhavebatchID.

Proceduresareinplacetodemonstratefulltraceabilityof

livestockbacktofarmofbirth/hatching.Livestockare

uniquelyidentified(poultrymayhavebatchID)

Mechanismof

identification

used

to

identify

specific

livestockhavingreceivedtreatmentatleastuntilthe

withdrawalperiodhasbeencompleted

Livestockshallbeaccompaniedbyadespatchnotethat

meetstheGLOBALGAPstandardandnationallegal

requirementswhen

being

transported.


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totaltraceability


inBritishRetailConsortium

(BRC)GlobalStandard Food

In

1998,

the

British

Retail

Consortium

(BRC)

developedandintroducedtheBRCTechnical

Standard&ProtocolforCompaniesSupplying

RetailerBrandedFoodProduct.BRCFoodTechnical

Standardhasbeenwidelyusedacrossanumberofothersectorsoffoodindustrysuchasfood

service

&

ingredient

manufacture


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BritishRetailConsortium,

TechnicalStandardsfor

CompaniesSupplying

RetailerBrandedFood

Products

BritishRetailConsortium,

TechnicalStandardsfor

CompaniesSupplyingRetailerBrandedFood

Products


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2008FoodRegAG AllrightsreservedBRCGlobalStandard Food,Issue4


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BRCGlobal

Standard

Food,

Issue

4


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BRCGlobalStandard Food,Issue4


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totaltraceability


inSafeQualityFood(SQF)Code

TheSQF(SafeQualityFood)Programwaslaunched

in1994

and

it

is

administered

by

the

SQF

Institute

(SQFI),adivisionoftheFoodMarketingInstitute

(FMI).TheSQFProgramisafoodsafetyandquality

certificationprogram

and

management

system

that

designedtomeettheneedsofbuyersand

suppliersworldwide.


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SQF1000Code,

AHACCPBasedSupplier

AssuranceCode

for

the

PrimaryProducer

SQF1000Code,

AHACCPBasedSupplier

AssuranceCode

for

the

PrimaryProducer


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SQF 2000Code,

AHACCPSupplier

AssuranceCode

for

the

FoodIndustries

SQF 2000Code,

AHACCPSupplier

AssuranceCode

for

the

FoodIndustries


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totaltraceability


inGlobalSafeFoodInitiatives

CIESwasfoundedin1953atacongressheldby

internationalretail

association

AIDA

in

Belgium.

The

objectivewastocreateabodytorepresentfood

retailchains,whichatthattimehadnoassociation

of

their

own,

unlike

cooperatives

and

voluntary

groups.ThenewassociationwasnamedCIES

InternationalCommitteeofFoodRetailChains.


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TheGlobalFoodSafety

InititativeGuidance

Document,5th

Edition

TheGlobalFoodSafety

InititativeGuidance

Document,5th

Edition


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totaltraceability

Summary1.Traceabilityisoneofthefundamentalrequirementsinmostofthe

internationalstandards

and

guidelines.

Ingredient,semifinishedproductandfinished

productshould becodedforidentification.

Traceabilityshouldabletotracetotheimmediate

source(raw &packagingmaterials)&immediaterecipientof

finished

products

(external

traceability)

=

One

Step

Up,

One

StepDown principles

Traceabilitysystemshouldbedocumented&tested

regularly


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totaltraceability


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9_Traceability and Best Practices Record Keeping R3