HACCP Food Safety HACCP Food Safety Management SystemsManagement Systems

Auditing.Auditing.

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 being referenced in many other industries including pharmaceuticals and cosmetics.

Hazard Analysis Critical Control Point

It’s a food safety

system.

1969 NASA in collaboration with

Pillsbury develop this system to prepare food for

astronauts.

It’s a joint venture of FAO/WHO

HACCP an Introduction

Applications

Production

Processing

Packaging

Preparation

Distribution

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

Objectives

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

Why consider an audit?

Evaluation of current conditions and whether they are in compliance with desired standard conditions.

Legal – regulatory requirements Self inspection – internal standards

Evaluation of the management systems and operation controls in place to ensure that desired or required operating conditions are met and maintained.

What is the value of an audit?

Establishment Inspection

Establishment 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

What is the structure of an audit?

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

Paster Training, Inc. EcoSureSteritect Cook & ThurberQMI – Saiglobal SilikerNQA ABCASI SGSSCS 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.

Independent Auditing Firms:

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?

Auditing System Foundation

Prerequisite Programs1. Construction and layout of buildings and

associated utilities.2. Layout of premises, including workspace and 3. employee facilities4. Supplies of air, water, energy and other utilities5. Suitability of equipment and its accessibility for

cleaning, maintenance and preventive maintenance6. Management of purchased materials7. Measures for the prevention of cross

contamination8. Cleaning and sanitizing9. Pest control10. Personal hygiene

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.

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.

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.

Auditing System Foundation

Quality Assurance Manager (Responsibilities)

Maintenance of the HACCP based

Food Safety Program

Implementation of HACCP.

Compliance with customers audits

To train staff with issues relating to food safety and HACCP.

Initiating non-conformances (quality related) and following it through with suppliers with corrective

actions.

Labeling compliance.

Auditing suppliers

Managing designated warehouses, pack room and blending areas for the continuous certification of HACCP.

Checking of incoming raw and packaging materials and helping in all aspects of managing and improving quality and food safety throughout the supply chain functions such as procurement, receiving, inventory control, warehousing, distribution, pack room and blending operations.

Maintaining and improving standards in various warehouses by coordinating and driving HACCP based Food Safety Program, Quality and Food safety Monitoring Schemes, Quality Training, Corrective and Preventative actions, and GMP standards in a Quality Facilitator Capacity.

Attending to customer complaints and non conformances and following them through.

Making decisions on Hold/Reject/Rework on Raw and Packaging Materials, Outsourced Products

Increasing the GMP Scores Reducing NCRs Coordinating training across staff Providing support to customers and customer services Keeping documentation updated and implemented Ensuring products comply with the labeling laws

Assistant QA Manager (Responsibilities)

TRAING COURSE

Campden BRI

Members £725

Non–members

£940

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

GSFI Auditing System Reviews

Primary production

Processed food

GFSI - Key Element: food safety management systems

General Requirements

Corrective Action Control of Non-conformity Product Release Purchasing Supplier Performance Traceability Complaint Handling Serious Incident

Management Control of Measuring &

Monitoring Devices Product Analysis

GFSI - Key Element: food safety management systems

General Requirements Food Safety Policy Food Safety Manual Management

Responsibility Management Commitment Management Review Resource Management General Documentation

Requirements Specifications Procedures Internal Audit

GFSI - Key Elements for GAP, GMP, GDP

Stock Management (rotation)

Housekeeping, Cleaning & Hygiene

Water Quality Management Waste Management Pest Control Veterinary Medicine Pesticide, Herbicide &

Fungicide Control Transport Personal Hygiene, Protective

Clothing & Medical Screening Training

GFSISection Key Elements for GAP, GMP, GDP

(cont.)

Facility Environment Local Environment Facility Layout and Product Flow Fabrication Equipment Maintenance Staff Facilities Physical & Chemical Product Contamination Risk Segregation & Cross-contamination

GFSI – Global Food Safety Institute

Approved auditing schemes: The International Food Standard (IFS), based in Paris, Safe Quality Food (SQF) based in Arlington, USAThe British Retail Consortium (BRC) based in LondonThe Dutch Hazard Analysis Critical Control Points food

safety system (Dutch HACCP) based in Apeldoorn.

Submitted: Food Safety System Certification (FSSC)22000

Auditing System Criteria Review

Person-in-Charge (PIC ) Duties related to cold food temperature control

• Storage

• Preparation

• Display

• Monitoring Food Temperature