Requisitos de Seguridad de Alimentos Para Procesadores

7/26/2019 Requisitos de Seguridad de Alimentos Para Procesadores

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Programa de Desarrollo deCapacidades GFSI Global Markets

Bsico (B) e Intermedio (I) Nivel sesor !rientaci"n

# Sistemas de Gesti"n de Inoc$idad de los limentos

%val$aci"n &e'$isito Nivel Bsico

B## # %specicaciones Incl$*endo Prod$cto de lan+amiento

La empresa se asegurar de que las especifcaciones del producto estn adecuadas, precisas ygaranticen el cumplimiento de los requisitos legales de seguridad pertinentes y los requisitosdel cliente.La empresa deber elaborar y poner en prctica los procedimientos de lanzamiento deproductos apropiados.

B # son especicaciones disponibles para todas las entradas de prod$ctos(materiales, ingredientes, aditivos, materiales de embala-e primas, reprocesos)

* prod$ctos terminados.

Las especifcaciones del producto terminado deber ser actual, adecuada, precisa y cumple con

los requisitos del cliente requisitos legislativos de seguridad pertinentes y ya.

Las especifcaciones del producto terminado deber cubrir todas las entradas de productos

(materias primas, ingredientes, aditivos, materiales de embalaje, retrabajo).

B #/ son las especicaciones disponibles c$mplen con los re'$isitos

legislativos pertinentes de seg$ridad * las necesidades del cliente.

La persona competente redaccin especifcacin es consciente de los medios para obtener los

requisitos legislativos.

!e "an establecido sistemas para asegurar que el producto terminado lanzado a los clientescumple con los requisitos acordados.

B #0 1Son las especicaciones 2asta la 3ec2a, sin ambig4edades * disposici"n

del personal pertinente.

#o "ay orientaciones adicionales previsto este requisito.B #5 16os cambios en las especicaciones claramente com$nicada tanto interna

como e7ternamente.

La persona responsable de las especifcaciones se comunica con los proveedores de laempresa.B #8 es $n programa de lan+amiento del prod$cto doc$mentado * eca+ para

garanti+ar '$e el prod$cto nal c$mple las especicaciones.

#o "ay orientaciones adicionales previsto este requisitoB #9 1%s $na persona designada responsable del control de las

especicaciones.

#o "ay orientaciones adicionales previsto este requisito


B## /# :ra+abilidad

La empresa establecer un sistema de trazabilidad, que permite la


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identifcacin de los lotes de productos y su relacin con los lotes dematerias primas, materiales de empaque primario y unidad deconsumo, el proceso y los registros de distribucin.Los registros debern incluir

$dentifcacin de cualquier salida de origen del producto, ingrediente o servicio%

Los registros completos de los lotes de en proceso o producto fnal y el envasado de todo el

proceso de produccin.

&egistro de comprador y destino de entrega para todos los productos suministrados.

&egistro de la prueba anual del sistema de trazabilidad.

' .* es un sistema de trazabilidad documentado para cada productoque cumpla con regulador ylas necesidades del cliente+(%lemento obligatorio ; Ma*or ded$cci"n si 3alta)

La recuencia de mantenimiento de registros de trazabilidad ser apropiado. La persona responsable velar por los sistemas de identifcacin estn en su lugar. -l personal responsable de la trazabilidad sea debidamente capacitado. La persona responsable del desarrollo y mantenimiento de los sistemas de trazabilidad obtiene

conocimiento de los requisitos legislativos. La persona responsable garantiza otros colegas son conscientes de su obligacin con respectoa la trazabilidad y el mantenimiento de registros.

' . -l sistema de trazabilidad que incluye el trabajo en curso, despu/s del tratamiento yreelaborar plenamente operativa y efcaz+

No hay orientaciones adicionales previsto este requisito

BA 2.3 Estn los registros de registro y la identifcacin del producto en todas las etapas deproduccin (traa!oen curso" el trata#iento posterior" retraa!o$ disponile para todas las #aterias pri#as"pri#aria y el consu#idor#ateriales de e#ala!e" es decir" desde la co#pra a trav%s del proceso al destino de entrega&

Los registros de trazabilidad son legibles, genuino y de cil acceso.B /#5 1%l sistema de tra+abilidad probado al menos an$almente * act$ali+ar

c$ando sea necesario.


BA 2.' es un siste#a de etiquetado claro asegurar la identifcacin continua del producto en todas las etapas de produccin y entrega&

-l producto a trav/s de todas las etapas de produccin, y el producto terminado est claramenteetiquetados o identifcado.

$ndividuales productos terminados se codifcan con claridad lo que permite su identifcacin. Los documentos de despac"o incluyen cdigos de producto terminado.


Gesti"n B## 0# Incidentes de Seg$ridad limentaria

La empresa dispondr de un procedimiento efcaz de gestin de incidentes que cubreincidentes de inormes,e0traccin del producto y proceso de recuperacin para todos los productos que incluir laprestacin deinormacin para el cliente. &egistro de revisin anual, pruebas y verifcacin del sistema ser disponible

B 0# es $n sistema de Gesti"n de Incidentes doc$mentado en el l$gar '$e se

oc$pa de noticaci"n de incidentes, retirada de prod$ctos * retiro de

prod$ctos.(%lemento obligatorio ; Ma*or ded$cci"n si 3alta)


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1rocedimientos relativos a la gestin de incidentes son revisados regularmente por una

persona competente.

2odo el personal tengan conocimiento de sus obligaciones en caso de gestin de incidentes.

B 0#/ 1%s $n plan de com$nicaci"n eca+ en s$ l$gar con $na persona

designada, responsable identicado para proporcionar in3ormaci"n a los

clientes, los cons$midores * las a$toridades reg$ladoras. 3na persona competente es responsable de toda la comunicacin interna y e0terna.

B 0#0 se revisa el Sistema de Gesti"n de Incidentes, probado * vericado al

menos $na ve+ al a


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Las responsabilidades de los individuos y los plazos para las acciones correctivas estn claramente

defnidos y documentados.

2odos los documentos y registros relacionados con las acciones correctivas estn en su lugar.

B 8#/ Son acciones correctivas (es decir, la liberaci"n, retraba-o, la c$arentena,

el rec2a+o = eliminaci"n) identicado e implementado de manera e3ectiva.

7ay una persona competente responsable de la supervisin y la efcacia de la realizacin y

ejecucin de las medidas correctoras acordadas.

#o e0iste un sistema de anlisis de la queja que acilita la implementacin de acciones correctivas

para prevenir recurrencia.

%val$aci"n &e'$isito Nivel Intermedio

I# # &esponsabilidad de la Direcci"n

La empresa establecer una estructura organizativa clara que defne yunciones de los documentos de trabajo, responsabilidades yrelaciones de reporte de al menos personal cuyas actividades aectana la seguridad alimentaria.

I # %s $n organigrama;act$ali+ada delineando la estr$ct$ra empresarial>disponibles.


I #/ estn doc$mentados, claramente denido responsabilidades respecto a la

seg$ridad del prod$cto * la legalidad disponible * com$nicada al personal. 8ebe cubrir la ausencia de personal clave

%val$aci"n &e'$isito Nivel IntermedioI# /# &e'$isitos de Doc$mentaci"n General-l negocio debe establecer e implementar procedimientos para asegurar que todos los documentos

necesarios, para demostrar la operacin y control de sus procesos y su gestin de la seguridad delproducto efcaz, se mantienen y se mantienen actualizados. Los registros se conservarn durante unper4odo de tiempo que se requiere para satisacer al cliente y 6 o los requisitos legales.

I /# 1%s $n procedimiento de doc$mentaci"n escrita en el l$gar * p$esto en

prctica de manera e3ectiva.

Los procedimientos deben cubrir el control de los documentos y sus revisiones

!e defnirn

Los documentos confdenciales y el acceso a ellos se limitarn

Los registros se conservarn durante un per4odo de tiempo que se requiere para satisacer al cliente

y 6 o los requisitos legales.

%val$aci"n &e'$isito Nivel Intermedio

$. 9. 1rocedimientosLa empresa deber elaborar y poner en prctica procedimientos detallados 6 indicaciones para todoslos procesos y operaciones que tengan un eecto sobre la seguridad del producto.

I 0# son procedimientos desarrollados detalla * aplica eca+mente en todos

los procesos * operaciones '$e a3ecten a la seg$ridad alimentaria.

Los procedimientos deben estar escritos en una manera que sea de cil comprensin por

parte del personal


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Los documentos debern ser legibles y claramente por escrito para ser entendido por el

personal

I 0#/ 1%7isten procedimientos claramente com$nicada al personal pertinente.

Los documentos debern ser legibles y claramente escrito para ser entendido por el personal

-l personal pertinente debe ser capaz de demostrar conocimiento de los procedimientos

pertinentes a su rea de trabajo o responsabilidades de trabajo

Intermediate 6evel &e'$irement ssessment

I# 5# Complaint ?andling

2"e business s"all prepare and implement an e:ective system or t"e management o customer6

consumer complaints and complaint data to control and correct s"ortcomings in ood saety.

I# 5# Is a doc$mented complaint management s*stem in place and e@ectivel*

implemented.

2"e met"ods and responsibility or "andling and investigating t"e cause and resolution o

complaints rom consumers, customers s"all be documented and implemented

I# 5#/ re records o3 all c$stomer and cons$mer complaints, investigations

and corrective actions maintained.

No additional guidance provided or this require#ent


I# 8# Control o3 Meas$ring A Monitoring Devices

2"e business s"all identiy measuring and monitoring devices critical to ood saety and ensure t"at

t"ey are calibrated and traceable to a recognized standard.

I# 8# re meas$ring and monitoring devices critical to 3ood sa3et* identied,calibrated andtraceable to recognised standards and are t2e* e@ectivel* controlled.

;easuring and monitoring devices may include< 2"ermometers, metal detectors, p7 meters and=ater activity meters

I# 8#/ re actions taken and recorded 2en meas$ring and monitoring devices are3o$nd to beo$tside o3 specied limits.

>urrent instruments s"ould be in calibration ppropriate actions s"all consider all product produced since last good calibration as non?

confrming product

Intermediate 6evel &e'$irement ssessmentI# 9# Prod$ct nal*sis2"e business s"all implement a system to ensure t"at product6 ingredient analyses critical to oodsaety and legal requirements are underta@en and t"e business s"all ensure t"at t"e met"ods usedprovide valid results (e.g. by procedures set ort" in $!A *BCD and6or industry recognized met"ods).

I# 9# re anal*sis proced$res in place to ens$re t2at all specied prod$ctre'$irements are met,incl$ding legal re'$irements and c$stomer specications along t2e 2ole s2el3li3e.

&esponsibility and criteria or sampling, inspecting and or analyzing raE materials, fnis"edproduct and Eor@ in progress s"all be documented and implemented

;icrobiological, p"ysical and c"emical analysis required or t"at purpose s"all be perormedinternally or subcontracted to a qualifed service provider

2"e analyses and t"e requency Eit" E"ic" t"ey are carried out s"all be based on ris@ and mayinclude microbiological and c"emical actors suc" as p7 and aE


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I# 9#/ re met2ods relevant 3or 3ood sa3et* $sed to provide valid res$lts (e#g# b*proced$res set3ort2 in IS! /8 and= or ind$str* recogni+ed met2ods).

$ t"e analyses are perormed by a actory internal or non?accredited laboratory, t"e results s"allbe verifed on a regular basis by an accredited laboratory.


I# # P$rc2asing

2"e business s"all control purc"asing processes to ensure t"at all e0ternally sourced items and

services conorm to Eritten requirements.

I# # Do p$rc2ased prod$cts and services meet c$rrent specications andcontract$al agreements.


Intermediate 6evel &e'$irement ssessmentI# E# S$pplier pproval and Per3ormance Monitoring2"e business s"all operate procedures or approval and continued monitoring o all its suppliers E"oseproducts or services may a:ect product saety. 2"e results o evaluations and olloE?up actions s"allbe recorded.I# E# Is a doc$mented s$pplier approval programme in place and e@ectivel*implemented.

2"e programme s"all include clear assessment criteria based on ris@ assessment o suppliers andmaterials suc" asertifcates o nalysis (>As) udits &equired perormance standards !upplier reliability and complaints &ecords o t"e monitoring s"all be maintained

2"e programme s"all include t"e sourcing o all product inputs and services suc" as< &aE materials $ngredients and processing aides

Food contact pac@aging >leaning and sanitation c"emicals 1est control c"emicals

Geriy t"at product inputs are sourced rom approved suppliers &ecords o e:ective supplier approval programme in place Geriy t"at t"e appropriate sta: is aEare o t"e programme and t"at it is being olloEed

I# E#/ Is a doc$mented s$pplier monitoring programme in place and e@ectivel*implemented.

&ecords o e:ective monitoring s"ould be @ept

Intermediate 6evel &e'$irement ssessmentI# # :raining2"e business s"all implement a system to ensure t"at all personnel are adequately trained, instructed

and supervised in ood saety principles and practices, commensurate Eit" t"eir activity.

I# # Is a doc$mented Personnel :raining Programme in place and e@ectivel*

implemented. (&e'$ired element ; Ma-or ded$ction i3 missing)

2"e programme s"all outline t"e necessary competencies or specifc duties and t"e training met"ods

to be applied or t"ose sta: carrying out tas@s associated Eit"ritical steps identifed in t"e "azard analysis

2as@s identifed as critical to meeting customer specifcations and ood saety

2"e 1ersonnel 2raining 1rogramme s"ould be based on responsibilities described and documented as

reerred in * o t"is document.

I# #/ Is a doc$mented ?CCP :raining

Programme in place. (&e'$ired element ; Ma-or

ded$ction i3 missing)

;ust include all sta: involved in developing and maintaining 7>>1 programmes and Food !aety

1lans ;ust include personnel responsible or monitoring and veriying control measures.

I# #0 re ade'$ate training records available.

!"ould contain at a m4nimumode0 limentarius >ommissionJs recommendation on personal"ygiene s"all be olloEed.B#B # re personal 2*giene re'$irements in place and applicable to all relevantpersonnel,contractors and visitors.

(&e'$ired element ; Ma-or ded$ction i3 missing) 2"e personal "ygiene requirements are monitored or compliance by a competent person. 1ersonnel, contractors and visitors s"all Eas" t"eir "ands%

3pon entering ood "andling or processing areas ter eac" visit to t"e toilet ter using a "and@erc"ie ter "andling Eas" doEn "oses or contaminated material ter sneezing or coug"ing% ter smo@ing, eating or drin@ing ter "andling raE ood or any contaminated material, E"ere t"is could result incontamination o ot"er ood items.

1ersonnel, contractors and visitors s"ould avoid "andling ready?to?eat ood, E"ereappropriate.

B#B #/ re personal 2*giene re'$irements compliant it2 legal re'$irements, i3

applicable. 2"e personal "ygiene requirements are developed by a competent person. 2"ese requirements are regularly c"ec@ed or compliance against t"e local regulatory

requirementsB#B #0 re doc$mented comm$nication proced$res in place 3or personnel,contractors andvisitors addressing actions to be taken in t2e case o3 an in3ectio$s disease.

2"e requirements in relation to t"e control o inectious diseases cover medicale0amination, E"ere applicable.

B#B #5 Is a '$alied person responsible to decide i3 individ$als it2 a s$spect


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illness ma* enter3ood areas and 2o t2ese individ$als are controlled.

>onditions E"ic" s"all be reported to management6supervisory sta: in order to access t"eneed or medical e0amination and6or possible e0clusion rom ood "andling include< Kaundice 8iarr"oea Gomiting

Fever !ore t"roat Eit" ever Gisibly inected s@in lesions 8isc"arges rom ears, nose or t"roat

B#B #8 re personnel, contractors and visitors aare o3 and compl*ing it2 t2epersonal 2*gienere'$irements.

2"e procedure ma@e reerence to"eEing or eatingo !neezing or coug"ing over unprotected product or pac@agingo 1rotective clot"ingo KeEellery

o 7and Eas"ingo -ating and drin@ingo ctions to be ta@en in case o cuts or s@in abrasionso Fingernailso 7air and acial "air

2o ensure t"at t"ose E"o come directly or indirectly into contact Eit" ood>1 s"all be made using a decisin tree or ot"er adequate met"od. 2"e >>1 determinaron s"all be documented >>1s must elim4nate, maintain, or reduce t"ose "azards to an acceptable level.

I#C #8 Principle 0O re Critical 6imits establis2ed 3or eac2 CCP.(&e'$ired element ; Ma-or ded$ction i3 missing)

2"e critical limits s"ould apply to t"e specifc operation, product or groups o products being processed >ritical limits s"ould be specifed and validated

I#C #9 Principle 5O re Monitoring proced$res establis2ed 3or eac2 CCP.

(&e'$ired element ; Ma-or ded$ction i3 missing) ;onitoring procedures must be able to detect a loss o control in t"e process ;onitoring records must be evaluated by trained, competent personnel $ monitoring is not continuous, t"en t"e assigned requency must be adequate to ensure t"at t"e >>1remains in control ;onitoring records must be signed by t"e individuals conducting t"e monitoring and revieEing t"erecords

I#C # re CCPs e@ectivel* implemented.(&e'$ired element ; Ma-or ded$ction i3 missing)


I#C #E Principle 8O re corrective actions establis2ed 3or eac2 CCP in t2e event criticalimits aree7ceeded.

(&e'$ired element ; Ma-or ded$ction i3 missing) >orrective actions must ensure t"at t"e >>1 is broug"t under control and address actions to be ta@eor t"e proper disposition o a:ected product

1roduct deviations and fnal disposition must be documentedI#C # Principle 9O re verication proced$res establis2ed.(&e'$ired element ; Ma-or ded$ction i3 missing)

2"e requency o t"e verifcation procedures s"ould ensure t"at t"e 7>>1 system is Eor@inge:ectively Gerifcation s"ould be conducted by someone ot"er t"an t"e personnel responsible or monitoring andcorrective actions

I#C # re verication proced$res e@ectivel* implemented.(&e'$ired element ; Ma-or ded$ction i3 missing)


I#C # Principle O re record;keeping and doc$mentation 3or ?CCP proced$resestablis2ed.(&e'$ired element ; Ma-or ded$ction i3 missing)

ll establis"ed 7>>1 procedures s"all be documented 2"e record @eeping system must be e:ective and clearly communicated to t"e appropriate personnel

I#C #/ re all ?CCP;related record;keeping and doc$mentation proced$res e@ectivimplemented.

(&e'$ired element ; Ma-or ded$ction i3 missing)


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$ncludes preliminary steps, 7>>1 and pre?requisite programmes (bullet point)

;onitoring records must be maintained

I#C #0 ?as t2e b$siness implemented specic control meas$res 3or all relevant stenot identied asCCPs.


Intermediate 6evel &e'$irement ssessmentI#C /# Food De3ence2"e business s"all assess its ability to prevent intentional product tampering6intentional contamination andput in place t"e appropriate preventive control measures.I#C /# ?ave t2e t2reats to t2e prod$ct as a res$lt o3 intentional prod$cttampering=intentionalcontamination been assessed. $ntentional product tampering can include acts o sabotage, vandalism or terrorism. 2"e assessment must be appropriate to t"e business, t"e site and t"e country.I#C /#/ ?ave t2ose points in t2e process 2ic2 are v$lnerable to intentional prod$cttampering=intentional contamination been identied and s$b-ected to additional

access control. 1"ysical restriction o access may be t"roug" t"e use o loc@s, electronic @ey card or ot"er appropriatesystems.

>ontrol measures s"all cover product, process, personnel, security and systems and E"ere applicable,storage and transportation.

I#C /#0 re meas$res in place to address 2at to do it2 t2e prod$ct, i3 pro2ibitedaccess took place andt2e prod$ct ma* 2ave been tampered it2=intentionall* contaminated.

;easures s"all address identiying t"e incident, identiying potentially a:ected material, isolation andquarantine o t"e potentially a:ected material and appropriate disposition based on t"e saety o t"eproduct.

Disclaimer2"e Hlobal Food !aety $nitiative Foundation (t"e HF!$ Foundation) and t"e >onsumerHoods Forum publis" inormation and e0press opinions in good ait", but accept noliability or any error or omission in any suc" inormation or opinion including anyinormation or opinion contained in t"e material available to be doEnloaded or read ont"is Eebsite.

$n particular, t"e inormation in t"is document and on t"e HF!$ Eebsite in relation to t"eHlobal ;ar@ets >apacity 'uilding 1rogramme is provided or general inormationpurposes only, Eit" t"e goal o see@ing to increase t"e ood saety s@ills o businessest"roug"out t"e ood value c"ain and E"ile t"e HF!$ Foundation endeavours to @eep t"einormation up to date and correct, it ma@es no representations or Earranties o any@ind, e0pressed or implied, about t"e completeness, accuracy, reliability, suitability oravailability Eit" respect to t"e Eebsite or t"e inormation, products, services, or relatedgrap"ics contained on t"e Eebsite or any purpose.

2"e inormation provided in t"is document and on t"e Eebsite s"ould not be used as asubstitute or obtaining specifc legal advice in relation to compliance Eit" t"e relevantlegal Food !aety requirements in your jurisdiction. ny reliance you place on suc"inormation is t"ereore strictly at your oEn ris@. $n no event Eill t"e HF!$ Foundation beliable or any damages (including Eit"out limitation damages or pure economic loss orloss o business or loss o profts or depletion o goodEill or ot"erEise in eac" case,E"et"er direct, indirect or consequential, or any claims or consequential compensationE"atsoever ("oEsoever caused) arising in contract, tort (including negligence or breac"


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o statutory duty), misrepresentation, restitution or ot"erEise, in connection Eit" t"ispublication or any inormation contained in it, or rom any action or decision ta@en as aresult o reading t"is publication or any suc" inormation.

3sers o t"e inormation in t"is document and on t"e HF!$ Eebsite in relation to t"eHlobal ;ar@ets >apacity 'uilding 1rogramme s"all not imply or assert any association

Eit", or endorsement by, t"e HF!$ Foundation or any members or partners o t"e HF!$Foundation Eit"out t"e e0press Eritten consent o t"e HF!$ Foundation and its membersor its partners. $n particular, t"e HF!$ Foundation "as no control over t"e nature oassessments carried out in t"e basis o t"ese 8ocuments, and any o t"e assessmentsagainst any o t"e requirements set out in t"ese 8ocuments does not imply arecommendation or endorsement by t"e HF!$ Foundation.

6ogo sage G$idelineny intellectual property used in t"e Hlobal ;ar@ets >apacity 'uilding 1rogrammedocuments (including t"e HF!$ logo) remains t"e e0clusive property o t"e HF!$Foundation.

2"e HF!$ Foundation ma@es t"e Hlobal ;ar@ets >apacity 'uilding 1rogramme documents

available to be doEnloaded ree o c"arge or your oEn use, on condition t"at< you ac@noEledge t"e HF!$ FoundationJs sole and e0clusive oEners"ip o t"e HF!$Logo and t"e 8ocuments and you s"all not ta@e any action inconsistent Eit" suc"oEners"ip, suc" as adopting, using, registering, or attempting to register any logo ortrademar@ conusingly similar to t"e Logo. ll use o or goodEill associated Eit" t"e Logos"all inure to t"e HF!$ FoundationJs beneft. Sou may not use t"e Logo in any manner note0pressly aut"orized by t"is Eebsite or t"e 8ocuments t"emselves% no branding o, or association Eit", t"e HF!$ Foundation (including t"e HF!$ Logo),or 2"e >onsumer Hoods Forum, or lin@s or reerences to t"em are included incommunications Eit" t"ird parties (e0cept Eit" t"e e0press prior Eritten consent o t"eHF!$ Foundation)% you do not ma@e any modifcations to t"e 8ocuments, 3#L-!! all reerences to t"e

HF!$ (including t"e HF!$ Logo) are removed toget"er Eit" any ot"er identiying eaturesor mar@s o t"e HF!$ Foundation% and e0cept insoar as is e0pressly permitted by t"e8ocuments t"emselves, no part o t"e 8ocuments may be transmitted to t"ird partiesEit"out t"e Eritten permission o t"e HF!$ Foundation including translations. pplicationor Eritten permission s"ould be addressed toonditions E"ic" s"all be reported to management6supervisory sta: in order to access t"e

need or medical e0amination and6or possible e0clusion rom ood "andling include>1. 2"ey s"all

Documents

Requisitos de Seguridad de Alimentos Para Procesadores