1. ACCREDITATION IN SUPPORT OF FOOD SAFETY Shadrack Phophi Food Safety Systems for Export Workshop (2014)

2. Presentation Layout 1.Background on SANAS 2.What is Accreditation? 3.Accreditation and Competence 4.Why Accreditation 5.Benefits of Accreditation 6.Accreditation Standards 7.Conclusion

3.  South African National Accreditation System (SANAS) was officially launched in August 1996.  SANAS became fully operational during 1998 with two divisions in place: a) Accreditation of laboratories / inspection bodies b) Accreditation of all certification bodies Who is SANAS?

4.  Accreditation Act was promulgated in 2006  The purpose of the Accreditation for Conformity Assessment, Calibration and Good Laboratory Practice Bill is to provide an internationally recognised and effective accreditation…system for South Africa by establishing the South African National Accreditation System (SANAS) as a public entity and recognising SANAS as the only accreditation body in South Africa for conformity assessment and calibration. Who is SANAS

5. SANAS is recognized as the only national body responsible for carrying out accreditations in respect of conformity assessment, which includes accreditation of – a)calibration, testing and verification laboratories; b) certification bodies; c) inspection bodies; d) rating agencies; and e) any other type of body that may be added to SANAS’ scope of activity. SANAS is recognized as the national body to monitor GLP compliance with principles adopted by the OECD for GLP principles. Status of SANAS

6. Cont..  SANAS has thus far accredited more than 1400 facilities (include Inspection /Certification bodies & Laboratories) a)Calibration - 212 b)Certification – 18 c)Medical - 307 d)Verification – 155 e)Inspection – 159 f)Testing – 230 g)Blood Transfusion - 189 h)GLP - 4

7. SANAS International Recognition a)Through ILAC, (Dec. 2000) mutual recognition of SANAS certificates Internationally b)International Accreditation Forum (IAF) Multilateral Agreement in October 1998 for Quality Management Systems ISO 9001 c)Now extended, 2004, to Environmental Management Systems (ISO 14001) and Product Certification (ISO/IEC 17065). d)Mutual Acceptance of Data (MAD) through the OECD GLP

8. What is Accreditation?  Independent Accreditation is increasingly being used internationally by both regulators and private industries, as part of managing risk, to ensure both the competence and consistency of outcome of service providers used in the regulatory and voluntary domain.

9. What is Accreditation?  Accreditation is the recognition that a CAB can produce “accurate results” within acceptable limits on a consistent and sustainable basis or  produce “competent results” within acceptable limits on a consistent and sustainable basis

10. What is Accreditation? The definition of an accreditation assessment of a CAB is: “an independent assessment (by experts) on the competence of an organization to perform certifications against a schedule of accreditation” Accreditation confirms technical competence

11. What is competence?  Competence is the demonstrated ability to apply knowledge and skills and where relevant, demonstrated personal attributes to achieve intended results.

12. Why Accreditation? Globalization Technical Barriers to Trade can obviously have very different consequences for exporters If, due to requirements of regulators in the target market, the exporting company requires proof of compliance to an international standard. or Retesting may be required in the importing country if a sufficiently developed national conformity assessment infrastructure was not in place in the exporting country, This would result in delays and associated costs. For an exporter of fresh produce this could lead to bankruptcy.

13. Market Conformity assessment service Demands for facilitating trade Accreditation Bodies Certification Body Inspection Body Test Lab Cal Lab Product/ service Suppliers Purchasers Regulators Trade Organizations and Authorities Conformity assessment bodies Conforming product/service Requirements Demands for competent conformity assessment Accreditation service

14. Areas covered during assessments Technical competence of a CAB depends on a number of factors, namely: a.Qualifications, training and experience of the staff b.Correct equipment – proper calibrated and maintained c.Adequate quality assurance procedures d.Proper sampling practices e.Appropriate and valid testing procedures and methods f.Traceability of measurements to national standards g.Accurate recording and reporting procedures h.Suitable testing i.Management commitment j.Management system k.Records

15.  Oversight from an independent accreditation body provides assurance that the audits are performed in conformance to internationally recognized and accepted standards  Third-party certification by an accredited certification body with independent oversight creates the ultimate confidence for end users—whether it is for public or privately held companies Benefits of Accreditation

16. Accreditation Standards ISO 17021 HACCP ISO 22000 ISO/IEC 17065 BRC GG

17. Accreditation Standards a)British Retail Consortium (BRC) The BRC Food Safety Standard can be used by any food processing operation where open food is handled, processed or packed. The Standard is divided into seven sections: o Senior Management Commitment and Continual Improvement o The Food Safety Plan (HACCP) o Food Safety and Quality Management System o Site Standards o Product Control o Process Control o Personnel

18. Accreditation Standards b) Food Safety Management System (ISO 22000) ISO 22000:2005 ISO 22000 specifies requirements for a food safety management system in the food chain where an organization ISO 22000 covers the following elements o interactive communication o system management o prerequisite programs o HACCP principles

19. Accreditation Standards c) Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

20. Accreditation Standards d) GLOBALGAP It sets out voluntary standards for the certification of agricultural Product around the globe Pre farm ‐ gate standard – from farm inputs to all farm activities till the produce leaves the farm

21. Accreditation Standards e) OECD Principles of Good Laboratory Practice (GLP) Is a quality system that concerned with the organizational process and the conditions under which non-clinical studies are planned, performed, recorded, archived and reported

22. Accreditation Standards Research & Development GLPGCPGMP Pre-clinical safety testing Clinical trials Manufacture & sale Regulated Activities

23. Accreditation Standards f) ISO/IEC 17025 Is the main ISO standard used by testing laboratories. ISO/IEC 17025 is the standard for which most labs must hold accreditation in order to be deemed technically competent

24. Conclusion  As the global market continues to expand and the focus on food safety strengthens, the mandate for stronger verification through third-party food safety certification auditing will grow  The result will be more robust, effective food safety processes and management systems, a safer food supply and increased consumer confidence, which all translates into increased sales  Accreditation creates the ultimate confidence for end users—whether it is for public or privately held companies

25. Conclusion  Accreditation creates the ultimate confidence for end users— whether it is for public or privately held companies

26. Questions Thank You shadrackp@sanas.co.za www.sanas.co.za