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Food Safety Food Safety Management SystemsManagement Systems
A Common Sense Approach to A Common Sense Approach to Sanitation AuditingSanitation Auditing
Dietary Managers Association
Regional Meeting – Harrisburg, PA
April 9, 2010
George Zameska
Vice President of Regulatory Affairs
Paster Training, Inc.
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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 StandardsFormerly JACHO: Joint Commission on Accreditation of Healthcare Organizations
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
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
What is the structure of an audit?
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
Audit System Terms and Acronyms
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
GFSI CAC/RCP
IFC GMA-Safe
ANSI FSMS
GRP RCP
BRC ISO 22000
SQF 1000 ISO9001
SQF 2000 NACMCF
AIB HACCP
GMP FSSC 22000
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
CAC/RCP Codex Alimentarius Commission/ Recommended International Code of Practice
ISO International Organization for Standardization
ANSI American National Standards Institute
GFSI Global Food Safety Initiative
IFC International Food Standard
GMP/GRP Good Manufacturing/Retail Practice
FSMS Food Safety Management System
BRC British Retail Consortium
SQFI Safe Quality Foods Institute
GMA-Safe Supplier Assessments For Food Excellence Grocery Manufacturers Association (2001)
Audit System Terms and Acronyms
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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
Auditing System Foundation
Prerequisite Programs (PAS 220)1. Construction and layout of buildings and associated utilities.
2. Layout of premises, including workspace and employee facilities
3. Supplies of air, water, energy and other utilities
4. Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance
5. Management of purchased materials
6. Measures for the prevention of cross contamination
7. Cleaning and sanitizing
8. Pest control
9. Personal hygiene
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
Auditing System Foundation
Prerequisite Programs
Class Exercise
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
The Global Food Safety Initiative (GFSI) is a non-profit 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 schemeCertification scheme aimed at enhancing food safety.
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
GSFI Auditing System Reviews
Primary production
Processed food
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
GFSISection 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
GFSI - Key Elements
Class Exercise
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
The Foundation for Food Safety Certification
Food Safety System Certification 22000Key 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
BRC Global Standard for Food Safety
Fundamental Clauses:
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”
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
BRC Global Standard for Food Safety
Clause 4.9 “Housekeeping and hygiene”
Clause 5.2 “Handling requirements for specific materials –
“Materials containing allergens andidentity preserved materials”
Clause 6.1 “Control of operations”
Clause 7.1 “Training”
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
International Food Standard (IFS)
Standard developed by:
German and French food trade associations
Other international retailers
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 1- Covers food safety fundamentals;
Level 2- Certified HACCP food safety plans are recognized by GFSI
Level 3- Comprehensive food safety and quality management system actions exceed the GFSI benchmark requirements.
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation 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 SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
Auditing System Criteria Review
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
Auditing System Criteria Review
Food Safety Management SystemsFood Safety Management SystemsA Common Sense Approach to A Common Sense Approach to
Sanitation AuditingSanitation Auditing
Thank YouGeorge Zameska
Vice President of Regulatory Affairs
Paster Training, Inc.
610-970-1776
Food Safety Food Safety Management SystemsManagement Systems
A Common Sense Approach to A Common Sense Approach to Sanitation AuditingSanitation Auditing
