HACCP Food Safety Management Systems Auditing.

1. HACCP Food Safety Management SystemsAuditing.

2. HACCP an Introduction Hazard Analysis Critical Control Point • 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. It’s a food safety system. It’s a joint venture of FAO/WHO 1969 NASA in collaboration with Pillsbury develop this system to prepare food for astronauts. Applications Distribution Preparation Packaging Production Processing

3. 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

4. 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

5. What is the value of an audit? Establishment Inspection Establishment 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.

6. 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?

7. Audit System Terms and Acronyms

8. 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. 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. Auditing System Foundation Prerequisite Programs • 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. 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.

12. 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.

13. 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.

14. Quality Assurance Manager (Responsibilities) Maintenance of the HACCP based Food Safety Program Implementation of HACCP. Labeling compliance. Auditing suppliers 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. Managing designated warehouses, pack room and blending areas for the continuous certification of HACCP.

15. Assistant QA Manager (Responsibilities) • 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

16. TRAING COURSE Campden BRI Members £725 Non–members £940

17. 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

22. GSFI Auditing System Reviews Primary production Processed food

23. 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

24. 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

25. 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

26. 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

27. 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

35. Auditing System Criteria Review Person-in-Charge (PIC ) Duties related to cold food temperature control Storage Preparation Display Monitoring Food Temperature