Managing Quality of the National Iodized Salt Supplies ICCIDD/IGN perspectives on QAQC: QMS for Salt Businesses and Regulatory Agencies

Assurance of Quality in Salt Factories A Quality Management System aims to: always produce salt products, that satisfy the demand of customers, comply with regulatory standards The Benefit is: the factory gets it right the first time, with no or minimum need for rework, continual improvement of business

Inspection of Quality: Food Authorities A Quality Management System aims to: maintain the agency’s expertise, demonstrate independence, exhibit impartiality The Benefits are: protection of public health and wellbeing, industry collaboration in quality food supplies

Global Agreements on Standards An existing umbrella arrangement among: – The World Trade Organization (WTO) – The International Organization of Standards (ISO) – The FAO/WHO Codex Alimentarius WTO members are duty-bound to promote the adoption of quality management standards of ISO and composition standards of Codex Alimentarius

ISO Quality Management Standards In Salt Industries, ISO 9001:2008 aims to: fulfill the expectations of customers, and adhere to regulations from authorities, while continuously improving a company’s performance In Food Agencies, ISO/IEC 17020:2012 aims to: promote the acceptance of inspections by clients ensure concurrence from supervisory authorities

FAO/WHO Codex Alimentarius: Composition Standard CX-STAN * for food-grade salt: applies to consumer and food industry salt NaCl shall be not less than 97% on dry basis to be iodized in iodine-deficient areas production shall be by reliable manufacturers to be provided free of any hygienic risk shall be appropriately labeled below specified levels of contaminants

A. QMS Manual for Salt Companies Describes the quality management system in detail Covers all the procedures and activities that determine product quality 1. Management issues 2. Product realization issues 3. Supportive issues Contains 1. The required Standard Operating Procedures (SOPs) 2. A set of practical guidelines

QMS based on SOPs in Salt Factories Scope from entry raw salt to exit finished product: Top management commitment and responsibility Product realization o purchasing o manufacturing, packaging and storage Measurement, product review and improvement Documentation and record keeping

Detailed descriptions what workers must accomplish Product realization o Supplier selection and evaluation o Purchase and receipt of incoming goods o Control of production processes o Preventive maintenance Measurements, review and improvement o Control of non-conforming product o Internal audit o Corrective and preventive action Documented results and record keeping o Control of documents and records Standard Operating Procedures

Wet mixing Iodized salt Input salt Packaging Packed product Storage, release Activity Accountable SOP KIO3 receipt and analysis Warehouse manager IVA.1.i Preparing iodate solutionProduction manager a IVA.1.ii Recording mixing amounts Production manager a IVA.1.ii Sampling and analysisQuality manager a IVA.1.iii Sampling and analysisQuality manager IVA.1.iii Fortificant QMS iodization Steps/Stages

Practical Guidelines on Production and Storage of Iodized Salt Receipt, storage and handling of KIO3 to verify that KIO3 meets specification to maintain an adequate stock position of KIO3 Manufacturing and packaging of iodized salt to ensure that equipment is functioning properly to continuously realize adequately iodized packed salt Salt iodine measurements during production and storage to ensure that the product always meets standards

ISO/IEC 17020:2012 Published in May 2012

Why ISO/IEC 17020:2012? Inspection bodies must be competent Sufficient expertise (incl. in accredited authorities) With suitable facilities and equipment Adequate measurements, documents and records Professional communications Inspection activities must be impartial and consistent Free of external influence on conduct and result In conformity with required, objective procedures Thus, the organization must commit to quality management

B. QMS Manual for Food Authorities ISO/IEC 17020:2012 as a model template Made specific to inspections of iodized salt supply The manual describes an Agency’s QMS in detail It covers all aspects that affect the quality of inspections: o Agency’s management and organizational standards o Standards of conduct and delivery of inspections o Required support systems The QA/QC document contains The required standard operating procedures (SOP’s) Practical guidelines (suggestions for adoption/application)

The Quality Management System Scope: National supplies (producers, import, traders, users) Management commitment and responsibility Includes subcontracting arrangements (Accreditors) Inspections of facilities, processes and products Sampling, analysis and improvements Documentation and record keeping Professional communications

Standard Operating Procedures Describe what workers need to accomplish in: Management and organization Selection and review of suppliers Purchase and verification of purchased products Preventive maintenance, training Performing inspection services Sample receipt, identification and handling Identification and control of non-conformities Internal audit, preventive and corrective actions Communication Documentation and record keeping

Practical Guidelines for Inspections Salt iodization facilities (salt factories) Sales outlets (wholesale and retail) Ports of entry (borders) Food processing industries and food services Audit of inspectorate services (Accreditors)

GAIN-UNICEF Partnership with ICCIDD/IGN Initial countries High burden of IDD Lagging USI record Africa: Egypt, Ethiopia, Ghana, Niger, Senegal Asia: Bangladesh, China, India, Indonesia, Pakistan, Philippines CEE/CIS: Russia, Ukraine Final countries (QAQC) – Bangladesh – Egypt – Ethiopia – Ghana – (Indonesia) – Pakistan Strategic focus on mid- sized salt companies

In conclusion GAIN is conducting large end-line surveys Set of generic QAQC manuals/guidelines for both industry and government available Takes systemic approach to quality issues Based on agreed-upon global umbrella arrangement: WTO, ISO and Codex Alimentarius Applies to all salt industries and food authorities Evidence is waiting for proof of concept