Food Safety Management Deb Smith Global Hygiene Specialist

Agenda Food Safety Management Why have food safety management? How is it achieved? CODEX Good Manufacturing Practice (GMP) HACCP, HACCP Pre-requisites, Operational PRs ISO 9000/9001 ISO 22000 and ISO/TS 22002-1:2009 (2013) The Global Food Safety Initiative (GFSI) FSSC 22000 and other GFSI recognised food safety schemes Certification Bodies and Third Party Audits Accreditation Bodies Business to Business Audit standards

Why is it important? Food Safety Management Improves effectiveness and efficiency of production Reduces production downtime Improves food safety, quality and shelf-life Reduces waste Minimises risk of product recalls Protects/improves company reputation & income Minimises risk and cost of prosecution Associated cost benefits

CODEX & Good Manufacturing Practice Food Safety Management CODEX & Good Manufacturing Practice CODEX GMP CODEX (1961) a collection of internationally recognised standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety. Good Manufacturing Practice (GMP) a system to ensure that products meet food safety, quality and legal requirements. All food manufacturers should have GMP in place.

How? Food Safety Management Traditional concept of food safety management CODEX Good Manufacturing Practice (GMP) Specified raw materials IN Hygienic Design Process Development Hygienic Practices Process Control Safe wholesome foods OUT

Introduction of HACCP Food Safety Management Hazard Analysis and Critical Control Point. Developed in 1950s by food scientists and engineers from The Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space Administration. Designed to ensure food safety for the manned space program. First HACCP document published in 1989, by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).

HACCP Food Safety Management 7 point system used in the food and other industries to identify and control hazards Focus on raw materials, product and process Conduct a hazard analysis Determine the Critical Control Points (CCPs) Establish critical limits Monitor the control of CCPs Establish corrective actions Establish verification procedures Fully record procedures and results

HACCP pre-requisite programmes (PRPs) Food Safety Management HACCP pre-requisite programmes (PRPs) Focus on production environment, people and facilities HACCP pre-requisites are the fundamentals of GMP Best practice pre-requisites should be in place in all factories Building design Equipment design Maintenance Cleaning and Disinfection Personnel hygiene Pest control Waste control

Operational pre-requisite programmes (oPRPs) Food Safety Management Operational pre-requisite programmes (oPRPs) Section 7 of ISO 22000 requires the implementation and management of Pre-requisite Programs, and Operational Pre-requisite programs (oPRPs) oPRP's are usually associated with CCPs, identified through HACCP. oPRPs identify those procedures that are essential in order to reduce the likelihood of introducing food safety hazards to, and/or the contamination of, or proliferation of food safety hazards in, the product(s) or in the processing environment. oPRP's should be identified and validated in compliance with ISO 22000 (and FSSC 22000).

Specified raw materials Food Safety Management CODEX & GMP Hazard Analysis PRPs / oPRPs HACCP Specified raw materials IN Hygienic Design Process Development Hygienic Practices Process Control Safe wholesome foods OUT

Introduction of ISO 9000 (1987) and 9001 (2008) Food Safety Management Introduction of ISO 9000 (1987) and 9001 (2008) Quality Standards, not specifically related to food Published by the International Organisation for Standards (ISO), available through National standards bodies ISO 9000 deals with the fundamentals of quality management systems ISO 9001 deals with the requirements that organisations wishing to meet the standard have to fulfill, to ensure that they meet the needs of customers, while meeting statutory and regulatory requirements related to the product. Third party certification bodies provide independent confirmation that organisations meet the requirements of ISO 9001. Over 1.000.000 organisations worldwide are independently certified, making ISO 9001 one of the most widely used management tools in the world today

Introduction of ISO 22000 (2005) & ISO/TS 22002-1:2009 (2013) Food Safety Management Introduction of ISO 22000 (2005) & ISO/TS 22002-1:2009 (2013) Standards dealing with food safety. A general derivative of ISO 9000 Published by the International Organisation for Standards (ISO), available through National standards bodies Specifies the requirements for a food safety management system that involves the following elements: interactive communication system management pre-requisite programs HACCP principles ISO 22000 (2005), Food safety management systems. Requirements for any organization in the food chain, and ISO/TS 22002-1:2009 (2013), Prerequisite programmes on food safety. Part 1: Food manufacturing, together make up the Food Safety System Certification FSSC 220000, a global food safety initiative (GFSI) approved scheme.

The Global Food Safety Initiative (GFSI) Food Safety Management The Global Food Safety Initiative (GFSI) A non-profit foundation, created under Belgian law in 2000. Managed by the Consumer Goods Forum A business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. Provides a platform for collaboration between some of the world’s leading food safety experts from retail, manufacture & food service, service providers associated with the food supply chain, international organisations, academia & government

Other GFSI recognised Food Safety Schemes Food Safety Management Other GFSI recognised Food Safety Schemes British Retail Consortium (BRC) The BRC Global Standard for Food Safety issue 7 Food Safety System Certification FSSC 22000 v.4 Safe Quality Foods Program (SQF) SQF code 8th Ed., Level 2 International Featured Standards (IFS) IFS Food Standard v.6 PrimusGFS Standard PrimusGFS V2.1, Dec. 2011 Global Red Meat Standard (GRMS) GRMS 4th Ed., V4.1 Global Aquaculture Alliance (GAA) GAA, Seafood. Best Aquaculture Processing (BAP) Seafood Processing Standard

British Retail Consortium (BRC) Food Safety Management British Retail Consortium (BRC) Established 1998 in UK No. of certificated suppliers ~25,000 No. of countries where present ~130 Website www.brc.org.uk Scheme scope Food quality and safety Scheme requirements Prescriptive Certification process Direct on-site audit by certification body and scheme owner Certification validity 1 year (Grade C – 6 months) Certification mark Not allowed to be displayed on the product

Food Safety System Certification (FSSC) Food Safety Management Food Safety System Certification (FSSC) Established 2009 in Europe No. of certificated suppliers ~15,000 No. of countries where present ~140 Website www.fssc22000.com Scheme scope Food safety Scheme requirements Provides framework requirements that allow a company to demonstrate their food safety system Certification process Stages 1 & 2 – both on-site audits. Critical items from Stage 1 must be closed during Stage 2 audit. Audit and Certificate issue by certification body and scheme owner. Certification validity 3 years Certification mark Not allowed to be displayed on the product

Safe Quality Foods Program (SQF) Food Safety Management Safe Quality Foods Program (SQF) Established 1994 in Australia No. of certificated suppliers ~3,000 No. of countries where present ~20 including USA Website www.sqfi.com Scheme scope Level 2 - Food safety; Level 3 – Food safety & quality Scheme requirements Some requirements are prescriptive. A full-time SQF practitioner is required. Certification process Stage 1 – on or off-site audit. Stage 2 – on-site audit. Any non-conformities found at Stage 1 must be closed out prior to Stage 2 audit. Company needs to register in Quickfire system prior to certification process Certification validity 1 year (Grade C – 6 months) Certification mark Level 3 certification can use certification mark on product

International Featured Standards (IFS) Food Safety Management International Featured Standards (IFS) Established 2003 in Germany No. of certificated suppliers ~16,800 No. of countries where present ~90 Website www.ifs-certification.com Scheme scope Food quality and safety Scheme requirements Prescriptive Certification process Direct on-site audit by certification body and scheme owner Certification validity 1 year Certification mark Not allowed to be displayed on the product

Specified raw materials Food Safety Management CODEX & GMP Hazard Analysis ISO 9000/1 FSSC 22000 PRPs / oPRPs HACCP Specified raw materials IN Hygienic Design Process Development ISO/TS 22002-1 ISO 22000 Hygienic Practices Process Control Safe wholesome foods OUT

What the GFSI schemes say about cleaning equipment Food Safety Management What the GFSI schemes say about cleaning equipment SQF code 8th Ed., Section 10.2.9.2 & 10.2.9.8 Equipment and utensils shall be designed, constructed, installed, operated, and maintained so as to meet any applicable regulatory requirements and not pose a contamination threat to product. All equipment, utensils and protective clothing shall be cleaned after use or at a frequency to control contamination and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination.

Certification Bodies & Third Party Audits Food Safety Management Certification Bodies & Third Party Audits Food safety scheme audits are usually carried out by auditors employed by the scheme themselves or by Certification Bodies including; National Sanitation Foundation (NSF) SGS Bureau Veritas Cert-ID American Institute of Baking (AIB) NCS International Audits carried out by Certification Bodies are known as Third Party Audits

Accreditation Bodies & Business to Business Audit standards Food Safety Management Accreditation Bodies & Business to Business Audit standards Accreditation Bodies Business to Business Audit standards Certification Bodies should be accredited, for example, by the Food safety audits can also be conducted by the customer of the food manufacturer, e.g. Food retailers, e.g. Tescos and Marks & Spencer Companies that buy ingredients from the food manufacturer . These audit standards are based on the Global Food Standards but tend to be more detailed and prescriptive. scheme operator International Accreditation Service (IACS, USA) United Kingdom Accreditation Service (UKAS)

BRC v.7 vs Business to Business Audit standard Food Safety Management BRC v.7 vs Business to Business Audit standard BRC v.7 (2015) Retailer (Tescos v.5 2015) ‘Cleaning equipment shall be:- hygienically designed and fit for purpose, suitably identified for intended use (e.g. Colour coded or labeled), cleaned and stored in a hygienic manner to prevent contamination. Equipment used for cleaning high care and high risk areas shall be visually distinctive and dedicated for use in that area.’ Cleaning equipment….. must be fit for purpose, in good condition, easily cleanable and not pose a risk of foreign object contamination. Brushes with heat set or resin set bristles are used on food contact surfaces. A colour coded system must be in place to identify and segregate cleaning equipment between tasks and across High, Medium and Base areas. VS

The Food Safety Pyramid Food Safety Management The Food Safety Pyramid GFSI recognised schemes BRC, SQF, FSSC 22000, IFS ISO/TS 22002-1:2009 (2013) Operational pre-requisites programme ISO 22000 Business to business audit standards ISO 9000/1 Pre-requisites programme HACCP CODEX & GMP

Further information about food safety standards Food Safety Management Further information about food safety standards Deb Smith Global Hygiene Specialist E-mail: dsmith@vikan.com Mobile: 0044 7500 220139