A Common Sense Approach to Sanitation Auditing 8.79MB Power ...

1. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Dietary Managers Association Regional Meeting – Harrisburg, PA April 9, 2010 George Zameska Vice President of Regulatory Affairs Paster Training, Inc.

2. 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 SystemsA Common Sense Approach to Sanitation Auditing

3. Food Safety Management SystemsA Common Sense Approach to Sanitation 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 Standards Formerly JACHO: Joint Commission on Accreditation of Healthcare Organizations

4. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

5. 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 Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing What is the structure of an audit?

6. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Audit System Terms and Acronyms

7. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Audit System Terms and Acronyms

8. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing 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.

9. Food Safety Management SystemsA Common Sense Approach to Sanitation 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?

10. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Auditing System Foundation Prerequisite Programs (PAS 220) Construction and layout of buildings and associated utilities. Layout of premises, including workspace and employee facilities Supplies of air, water, energy and other utilities Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance Management of purchased materials Measures for the prevention of cross contamination Cleaning and sanitizing Pest control Personal hygiene

11. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Auditing System Foundation Prerequisite Programs Class Exercise

12. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

13. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

14. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

15. Food Safety Management SystemsA Common Sense Approach to Sanitation 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

16. Food Safety Management SystemsA Common Sense Approach to Sanitation 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 foodsafety@ciesnet.com

17. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

18. Food Safety Management SystemsA Common Sense Approach to Sanitation 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 scheme Certification scheme aimed at enhancing food safety.

19. Food Safety Management SystemsA Common Sense Approach to Sanitation 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

20. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing GSFI Auditing System Reviews Primary production Processed food

21. Food Safety Management SystemsA Common Sense Approach to Sanitation 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

22. Food Safety Management SystemsA Common Sense Approach to Sanitation 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

23. Food Safety Management SystemsA Common Sense Approach to Sanitation 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

24. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing GFSI Section 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

25. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing GFSI - Key Elements Class Exercise

26. Food Safety Management SystemsA Common Sense Approach to Sanitation 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

27. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing The Foundation for Food Safety Certification Food Safety System Certification 22000 Key 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

28. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

29. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

30. Food Safety Management SystemsA Common Sense Approach to Sanitation 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”

31. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing BRC Global Standard for Food Safety Clause 4.9 “Housekeeping and hygiene” Clause 5.2 “Handling requirements for specific materials – “Materials containing allergens and identity preserved materials” Clause 6.1 “Control of operations” Clause 7.1 “Training”

32. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing International Food Standard (IFS) Standard developed by: German and French food trade associations Other international retailers

33. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing International Food Standard (IFS) Five Chapters of subject requirements: Senior Management responsibility Quality management system Resource management Production process Measurements, analysis and improvements

34. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

35. Food Safety Management SystemsA Common Sense Approach to Sanitation 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.

36. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Benefits of a HACCP based Food Safety Management System (BSI Group, 389 Chiswick High Road, London, W4 4AL. Email: international@bsigroup.com) 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.

37. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Benefits of a HACCP based Food Safety Management System (BSI Group, 389 Chiswick High Road, London, W4 4AL. Email: international@bsigroup.com) 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. 

38. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Benefits of a HACCP based Food Safety Management System(BSI Group, 389 Chiswick High Road, London, W4 4AL. Email: international@bsigroup.com) 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.

39. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Benefits of a HACCP based Food Safety Management System(BSI Group, 389 Chiswick High Road, London, W4 4AL. Email: international@bsigroup.com) 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.

40. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing • Auditing System Criteria Review • Person-in-Charge ( PIC ) Duties • related to cold food temperature • control • Storage • Preparation • Display • Monitoring Food Temperature

41. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Auditing System Criteria Review

42. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Auditing System Criteria Review

43. Food Safety Management SystemsA Common Sense Approach to Sanitation Auditing Thank You George Zameska Vice President of Regulatory Affairs Paster Training, Inc. 610-970-1776 George.Zameska@pastertraining.com