1 / 9

INTRODUCTION TO PRINCIPLES OF INSPECTING / AUDITING FOOD PLANTS

INTRODUCTION TO PRINCIPLES OF INSPECTING / AUDITING FOOD PLANTS. Presented by. INSPECTING/AUDITING AND IQS. IQS. Values/Skills/ Knowledge Creation Education/Training. How well we are doing Inspections/Audits Performance Indicators. Quality Programs. Food Safety Program. Plant Culture

abel-herman
Download Presentation

INTRODUCTION TO PRINCIPLES OF INSPECTING / AUDITING FOOD PLANTS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. INTRODUCTION TO PRINCIPLES OF INSPECTING / AUDITING FOOD PLANTS Presented by

  2. INSPECTING/AUDITINGAND IQS IQS Values/Skills/Knowledge Creation Education/Training How well we are doing Inspections/Audits Performance Indicators Quality Programs Food Safety Program Plant Culture Quality Policies Prerequisite Programs

  3. INSPECTION & AUDIT DEFINED • Inspection: Evaluating a brief/given moment in time • Audit: Historical perspective of program conformance

  4. JUSTIFICATION • Why Inspect & Audit a Food Plant? • Legal • Moral • Market • Economic & Financial

  5. JUSTIFICATION • Legal • U.S. Food, Drug and Cosmetic Act 1938 • Section 402(a)(3) • A food shall be deemed to be adulterated if it consists in whole or in part of any filthy, putrid, or decomposed substances, or if it is otherwise unfit for food. • Section 402(a)(4) • A food shall be deemed adulterated if it has been prepared, packed, or held under unsanitary conditions whereby it may have become contaminated, or whereby it may have been rendered injurious to health.

  6. JUSTIFICATION • Legal (cont) • Preamble to GMPs • Management shall take all reasonable measures and precautions • Regulated HACCP (U.S., Europe, other) • Plant Security • ISO/IQS

  7. JUSTIFICATION • Moral Obligation • Protect health of customers • Market Expectation • Satisfy customers’ expectations • Value perceived for price paid

  8. JUSTIFICATION • Economic/Financial • External • Customer Retention • Brand Protection • Recalls • Internal • Process Improvements/Efficiencies • Raw materials • Waste • Non-conforming products • Finished product • Break Even Point • Return on investment

  9. PURPOSE OF INSPECTING & AUDITING • Assess areas of known risk to the organization • Assess resource requirements • Evaluate compatibility of departmental goals, objectives, and quality policy statements • Confirm conformance to procedures and work instructions • Stay in touch with the organizational changes Factual information for management decisions Determine effectiveness of the organizational goals Provide positive and negative feedback Satisfy regulatory, customer, and pre-contract requirements Identify opportunities for improvement and corrective action projects

More Related