A Recipe for Safe Food: ISO and HACCP
|
|
- Silvia Anissa Wilkinson
- 7 years ago
- Views:
Transcription
1 A Recipe for Safe Food: ISO and HACCP by John G. Surak Food safety experts insist that the U.S. food supply is one of the safest in the world. However, the Centers for Disease Control and Prevention (CDC) estimate that more than 76 million people get sick from food related illnesses each year. 1 This results in more that 300,000 In 50 Words Or Less Three recent major recalls highlight the importance of food safety, particularly in a global food chain. ISO incorporates and strengthens the hazard analysis and critical control point system to create an effective food safety management system. It is designed for the entire chain, starting with producers. hospitalizations and 5,000 deaths. Recently, there have been several high profile food recalls. These incidents include three national recalls: spinach contaminated with a pathogenic strain of E. coli, peanut butter contaminated with Salmonella, and tainted pet food. In the spinach incident, 199 people in 28 states were infected. As a result, 141 individuals were hospitalized, 31 developed a type of kidney failure, and three died. 2 When tainted peanut butter turned up on store shelves, 425 people were infected with Salmonella, and 71 of them were hospitalized. This contamination produced no known deaths. 3 The tainted pet food recall began this May and involved a long list of both store and major brands containing melamine in product imported from China. The exact number of deaths is unknown, but it has been estimated that more than 20 pets died. It can be estimated that more than 1 billion meals are consumed each day in the United States, and each meal contains multiple opportunities to consume a food safety hazard like pathogenic bacteria. These statistics are further influenced by changes in the dietary patterns of Americans. They are consuming fresher and minimally prepared foods. The 21
2 FIGURE 1 Food Chain TABLE 1 typical preparation process for these foods might not remove or destroy all pathogens that could be present. In addition, the consolidation and globalization of the food industry has allowed Americans to consume these products year-round rather than in season. Thus, if there is a food safety incident, it will affect more consumers. As a result, serious questions are raised: How can food supplies remain safe in a global environment? How can the food system be improved? Ensuring safe food is a responsibility of everyone in the food chain. Food safety starts on the farm, continues with the food manufacturers and distributors, and ends with the consumer (see Figure 1). HACCP Hazard analysis and critical control point (HACCP) is an effective tool to prevent food from being contaminated. HACCP is not a new concept. The Pillsbury Co. developed it for NASA in the late 1950s to prevent food safety Five Preliminary Steps And Seven Principles of HACCP Step Description Preliminary step one Assemble the HACCP team. Preliminary step two Describe the product. Preliminary step three Identify intended use of the product. Preliminary step four Construct a flow diagram. Preliminary step five Conduct an on-site verification of the flow diagram. Principle one Conduct a hazard analysis. Principle two Determine critical control points (CCPs). Principle three Establish critical limits for CCPs. Principle four Establish a monitoring system for CCPs. Principle five Establish corrective actions. Principle six Establish verification procedures. Principle seven Establish documentation and recordkeeping. Regulatory agencies Food producers Food manufacturers Wholesalers Retailers Distributors Consumers Food service Suppliers Pesticides fertilizers and veterinary drugs Ingredients and food additives Equipment Cleaning and sanitizing supplies Packing Other services Adapted from ISO 22000:2005, Food Safety Management Systems Requirements for Any Organization in the Food Chain, International Organization for Standardization, incidents on manned space flights (see HACCP in a Nutshell ). The original concept of HACCP consisted of three principles: 4 1. Identify and assess hazards associated with food, from growing to marketing. 2. Determine critical control points (CCPs) to control any hazard. 3. Establish a system to monitor CCPs. As various food safety practitioners implemented these concepts, HACCP evolved from the original three principles to five preliminary steps and seven principles listed in Table 1 that are supported by prerequisite programs (PRPs) detailed in Table 2. The first U.S. HACCP standard was published in 1989 by the National Advisory Committee on the Microbiological Criteria for Foods and was revised in 1992 and In 1993, the Codex Alimentarius Commission published the first international HACCP standard, which was revised in Both of these are guidance standards, rather than auditable standards. They are designed to help organizations implement HACCP. HACCP has been slowly incorporated into the food safety system. In the early 1970s, the Food and Drug Administration (FDA) incor- 22 I
3 porated HACCP principles into the regulations that govern the production of low acid canned foods. These regulations have successfully prevented outbreaks of foodborne disease caused by Clostridium botulinum toxin in commercially canned foods. In 1985, the Food Protection Committee of the National Academy of Sciences issued a report stating that HACCP was the most effective system for ensuring the safety of the food supply. 5 As a result, U.S. regulatory agencies incorporated HACCP requirements into the regulations that govern the processing of red meats (primarily beef and pork), poultry (primarily chicken and turkey), fruit and vegetable juices, and seafood. As of Jan. 1, 2006, the European Union mandated all food manufacturing facilities that produce food for the European market to incorporate HACCP into their food safety systems. Starting in the 1990s, various customers in the food chain required their suppliers to have certified HACCP systems. Therefore, a number of countries, including Australia, Denmark, Germany, Ireland, the Netherlands and the United States, developed auditable national food safety management standards (FSMSs). In addition, some private organizations developed standards. The national and private standards provided auditable standards that could be used for third-party certifications. All of these TABLE 2 Prerequisite Programs Prerequisite programs (PRPs) provide the foundation for hazard analysis and critical control point (HACCP) to function. Food safety experts have found that well-functioning PRPs simplify and strengthen the HACCP plan. The PRPs are based on good manufacturing practices or good hygienic practices. 1 PRPs include: Facilities, including construction and layout of buildings, associated utilities, premises, workspace and employee facilities. Supporting utilities including air, water and energy. Supporting services including waste and sewage disposal. Suitability of equipment and accessibility of equipment for cleaning and maintenance. Management and control of purchased materials. Prevention of cross contamination. Cleaning and sanitizing. Pest control. Personal health and hygiene. Environmental monitoring. Chemical control. Glass and hard plastic control. Product trace and recall. Complaint investigation. Labeling. Employee training and competencies. REFERENCE 1. V.N. Scott and K. E. Stevenson, HACCP A Systematic Approach to Food Safety, Food Products Assn., HACCP in a Nutshell Hazard analysis and critical control point (HACCP) is a food safety system designed to prevent biological, chemical and physical hazards in food. The process starts with identifying the food safety hazards most likely to occur in a specific food product manufactured by a specific process. Next, the food safety team determines the likelihood of occurrence of the hazard and its severity. Hazard analysis has the same roots as failure mode effects analysis. A strategy is developed to prevent the occurrence of the food hazards by controlling the environment and processes that keep food safe. The strategy is summarized in the HACCP plan. The success of a food safety management system depends on ensuring a safe environment to produce food, implementing a proper HACCP program and having management commitment to food safety and the HACCP approach. J.S. 23
4 TABLE 3 General Structure of ISO 22000:2005 standards and audit programs are similar but vary slightly. Addition of ISO An international effort developed to harmonize the food safety standards into a single International Organization for Standardization (ISO) standard. ISO Food Safety Management Systems Requirements for Any Organization in the Food Chain 6 was published in 2005 (see Table 3). The standard defines a state-of-the-art FSMS as having the following characteristics: Can be used by all organizations in the food chain. Incorporates the five preliminary steps and seven principles of HACCP. Provides an auditable standard that can be used as part of third-party certification. Ensures that the process to control food safety is validated, verified, implemented, monitored and managed. Focuses only on food safety. ISO strengthens the HACCP system in several ways. It is a management standard; therefore, it shares the following common elements with other management system standards: Policy. Planning. Implementation and operation. Performance assessment. Improvement. Management review. The standard is fully compatible with other ISO management system standards such as ISO However, there are differences between the two standards. The focus of ISO 9001 is quality, while the focus of ISO is food safety. ISO assumes a food product exists alongside a process to manufacture that product. This includes having an effective purchasing sys- Element Description 4 Food safety management system 4.1 General requirements Documentation requirements: 4.2 Control of documents Control of records 5 Management responsibility 5.1 Management commitment 5.2 Food safety policy 5.3 Food safety management system planning 5.4 Responsibility and authority 5.5 Food safety team leader Communications 5.6 External Internal 5.7 Emergency preparedness and response Management review 5.8 Review input Review output 6 Resource management 6.1 Provision of resources 6.2 Human resources Competence, awareness and training 6.3 Infrastructure 6.4 Work environment 7 Planning and realization of safe products 7.1 General 7.2 Prerequisite programs Preliminary steps to enable hazard analysis Food safety team 7.3 Product characteristics Intended use Flow diagrams, process steps and control measures Hazard analysis 7.4 Hazard identification and determination of acceptable levels Hazard assessment Selection and assessment of control measures 7.5 Establishing the operational prerequisite programs Establishing the hazard analysis and critical control point (HACCP) plan Identification of critical control points 7.6 Determination of critical limits for critical control points System for the monitoring of critical control points Actions when monitoring results exceed critical limits 7.7 Updating of the preliminary information and documents specifying the prerequisite programs and the HACCP plan 7.8 Verification planning 7.9 Traceability system Control of nonconformity Corrections 7.10 Corrective actions Handling of potentially unsafe products Withdrawals 8 Validation, verification and improvement of the food safety management system 8.1 General 8.2 Validation of control measure combinations 8.3 Control of monitoring and measuring Food safety management system (FSMS) verification 8.4 Internal audit Evaluation of individual verification results Analysis of results of verification activities Improvement 8.5 Continual improvement Updating the FSMS 24 I
5 tem and a product quality assurance system. In addition, there are small differences in the organizational structure between the two standards. Other additions to ISO beyond ISO 9001 include: No exclusions in the requirements are permitted. The FSMS must conform to appropriate statutory and regulatory requirements. The organization must demonstrate that food safety is supported by the business objectives. The organization must develop an emergency preparedness procedure. The infrastructure or prerequisite programs (PRPs) needed for a FSMS are defined in detail. These programs provide the environment for the production of safe food. PRPs are recognized as being managed in different ways. For example, different protocols are needed to implement and maintain training and competencies, facilities, cleaning and sanitation, and personal hygiene. Analysis for food safety hazards must be conducted as a part of the process for planning the safe realization of food production. There is an assumption that it is possible for an unsafe product to enter the food chain; therefore, organizations must have recall or product withdrawal procedures. The traceability system requires organizations to trace all ingredients and components for food products from the immediate suppliers through the manufacturing processes. In addition, it requires the traceability of end products to the immediate customers. If the organization produces an unsafe product, the hazard must either be eliminated or reduced to an acceptable level before the product enters the food chain. Concessions cannot be made if the product is unsafe or contains a food safety hazard. ISO does not have a requirement for a preventive action procedure. HACCP is inherently a system to prevent food safety hazards. However, ISO recognizes that new food hazards emerge and new technologies are developed to control food safety hazards. Therefore, ISO uses a systems approach (continual updating of the FSMS) to prevent new hazards from occurring in the food products. When compared with other food safety standards, ISO strengthens a number of the management related elements with the following: The organization must first effectively plan for Food Safety In the Home Most consumers believe the primary cause of foodborne illness is unsafe food handling practices in food processing plants or restaurants. In contrast, most food safety experts believe the biggest source of foodborne illness is unsafe food handling practices in the home. Therefore, food safety is also the responsibility of individuals who prepare food in the home. The Partnership for Food Safety Education is an association of industry, government and academia with a mission to educate the public on safe food handling practices. This partnership developed the Fight BAC (Fight Bacteria) program. 1 Fight BAC consists of the following four principles: 1. Clean: Wash hands and food preparation surfaces often. 2. Separate: Do not create an environment in which potentially pathogenic bacteria can spread through cross contamination. 3. Cook: Cook all foods to the proper temperature. 4. Chill: Chill food quickly because cold temperatures slow the growth of all bacteria, including pathogenic bacteria. J.S. REFERENCE 1. Partnership for Food Safety Education, Fight BAC program, 25
6 ASQ s Food, Drug and Cosmetic Division ASQ s 5,600-member Food, Drug and Cosmetic (FDC) Division published the new Certified HACCP [hazard analysis and critical control point] Auditor Handbook through ASQ Quality Press this spring. The division is also currently in the process of developing a new pharmaceutical certification called certified pharmaceutical good manufacturing compliance professional, or CPgmpCP. It also is working with other divisions on a risk management book. June M. Morita of Prospect Heights, IL, is chair of the division, and Diane G. Kulisek of Simi Valley, CA, is chair elect. The Midwest Conference on Feb. 20, 2008, is the FDC Division s next major event. Additional information on the division, its activities and accomplishments can be found at Susan E. Daniels, editor at large the realization of safe food and then implement the plans to ensure the production of safe food. The standard requires that food safety be supported by the organization s business objectives. The standard defines the inputs and outputs to the senior management review process. The standard strengthens the internal and external food safety communication requirements. The standard requires the development of an emergency response procedure. The standard requires that responsibilities of the food safety team leader (traditionally the HACCP coordinator) be expanded to include continual management of the FSMS, managing the food safety team and reporting to top management on the status of the FSMS. The standard requires the training element be strengthened to include competencies. The standard requires PRPs to be verified. The standard formally accepts that an FSMS might not have a CCP. The standard requires continual improvement and updating of the FSMS. ISO is designed to be used by any organization in the food chain, including producers, suppliers, manufacturers, distributors, retailers and food service organizations. Using Other ISO Standards ISO technical committee 34, which deals with food products, recognized the need to ensure a creditable certification process for FSMSs. Thus, technical committee 34 and the ISO Committee on Conformity Assessment developed a standard that defines the requirements of accreditation bodies, certification bodies and auditors that will be involved in the ISO certification process. On Feb. 15, 2007, ISO published TS 22003:2007, Food Safety Management Systems Requirements for Bodies Providing Audit and Certification of FSMSs. 7 The working group intends to use ISO 22003, ISO and ISO to define the fundamental principles for the accreditation, certification and auditing processes for ISO certification. ISO TS defines the specific competency requirements FSMS auditors must demonstrate in the following areas: Management system audits. Applicable laws and regulations. HACCP and food safety, including the identification and evaluation of food safety 26 I
7 hazards linked to the supply chain. Methods to determine, implement and manage control measures for HACCP plans and PRPs. Knowledge of products, processes and practices in the food sectors they will audit. The food chain is quite diverse. Thus, different technical competencies are needed to conduct food safety audits. It will be unlikely any one auditor will be able to effectively demonstrate competency in all areas of the food chain. Strengthening Food Safety The Institute of Medicine of the National Academy of Sciences 10 convened a special committee to develop recommendations to Congress and the two national agencies that regulate the production of food: the FDA and the FDA s Food Safety and Inspection Service. The recommendations include: Food safety regulatory agencies must continue to emphasize prevention, reduction or elimination of foodborne disease hazards. HACCP plans that are specific to a product and a processing line should be developed. Statistical process control linked to continuous improvement must be a part of food safety regulations. The concept of continuous improvement is central to food safety. Imported produce should follow the same good agricultural practices required for domestic produce. Microbiological samples provide organizations and the regulatory agencies with a scorecard of performance. Future significant gains in the safety of the U.S. meat and poultry supply can be realized only by implementing more effective process control measures. The U.S. food processing industry must move from an inspection based system to a process control based one to ensure the production of safe food. The report makes additional recommendations to improve the regulations governing the safety of seafood, dairy products, fruits and vegetables. In addition, it makes specific recommendations for improving the process used for disease surveillance and monitoring microbial contamination of food. U.S. consumers expect their food supply to be safe. ISO strengthens HACCP by linking the plan to PRPs and defining management s responsibilities. REFERENCES 1. Centers for Disease Control and Prevention (CDC), 2. CDC, htm. 3. CDC, salmonellosis_2007/outbreak_notice.htm. 4. V.N. Scott and K. E. Stevenson, HACCP A Systematic Approach to Food Safety, Food Products Assn., Ibid. 6. ISO 22000:2005 Food Safety Management Systems Requirements for Any Organization in the Food Chain, ISO, ISO TS 22003: 2007 Food Safety Management Systems Requirements for Bodies Providing Audit and Certification of Food Safety Management Systems, ISO, ISO/IEC 17021:2006 Conformity Assessment Requirements for Bodies Providing Audit and Certification of Management Systems, ISO, ISO 19011:2002, Guidelines for Quality and/or Environmental Management Systems Auditing, ISO, National Academy of Sciences, Scientific Criteria to Ensure Safe Food, National Academies Press, 2003, BIBLIOGRAPHY AND NOTE ASQ Certified HACCP Auditor, haccp-auditor/index.html. Food Safety Gateway, This site provides links to food safety organizations. JOHN G. SURAK is the principal of Surak and Associates, which provides consulting for food safety and quality management systems, designing and implementing process control systems, and implementing Six Sigma and business analytics systems. Surak is a fellow of ASQ and an ASQ certified quality engineer, manager of quality/organization excellence, quality auditor and HACCP auditor. He is the ASQ standards committee liaison from the Food, Drug and Cosmetics Division. Please comment If you would like to comment on this article, please post your remarks on the Quality Progress Discussion Board at or them to editor@asq.org. 27
FOOD SAFETY MANAGEMENT SYSTEMS (FSMS): REQUIREMENTS FOR ANY ORGANISATION IN THE FOOD CHAIN (ISO 22000:2005)
FOOD SAFETY MANAGEMENT SYSTEMS (FSMS): REQUIREMENTS FOR ANY ORGANISATION IN THE FOOD CHAIN (ISO 22000:2005) Dr.R.MANAVALAN, M.Pharm., Ph.D. Professor and Research Director, Department of Pharmaceutics,
More informationHACCP Manager Certification Training Version 3.0 Center for Public Health Education
HACCP Manager Certification Training Version 3.0 Center for Public Health Education Developed by the NSF Center for Public Health Education HACCP Training Manual Table of Contents CHAPTER 1 1.0 What is
More informationCONCEPTS OF FOOD SAFETY QUALITY MANAGEMENT SYSTEMS. Mrs. Malini Rajendran
CONCEPTS OF FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Mrs. Malini Rajendran Brief background 1963 - The Codex Alimentarius Commission was created by FAO and WHO to develop food standards, guidelines and
More informationHACCP: Hazard Analysis Critical Control Points. Dr. Angela Shaw Department of Food Science and Human Nutrition Extension and Outreach
HACCP: Hazard Analysis Critical Control Points Dr. Angela Shaw Department of Food Science and Human Nutrition Extension and Outreach Information Adapted from: Hazard Analysis and Critical Control Point
More informationFSSC 22000. Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs PART I
FSSC 22000 Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs PART I REQUIREMENTS FOR ORGANIZATIONS THAT REQUIRE CERTIFICATION
More informationUNDERSTANDING THE FSSC 22000 FOOD SAFETY SYSTEM CERTIFICATION STANDARD
UNDERSTANDING THE FSSC 22000 FOOD SAFETY SYSTEM CERTIFICATION STANDARD A WHITE PAPER ON THE CHALLENGES, IMPACTS AND OPPORTUNITIES CONTAINED IN FSSC 22000 FEBRUARY 2010 AUTHORS Supreeya Sansawat Global
More informationGlobal Food Safety Systems Food-Borne Pathogen Control
Global Food Safety Systems Food-Borne Pathogen Control Improving Food Safety Through One Health IOM Forum on Microbial Threats December 14, 2011 Michael C. Robach Vice President, Corporate Food Safety
More informationLeila Kakko Tampere University of Applied science TRADITIONAL FOOD IN COMBATING FOODBORNE PATHOGENS 2011
Leila Kakko Tampere University of Applied science TRADITIONAL FOOD IN COMBATING FOODBORNE PATHOGENS 2011 World Food Programme Food quality control is necessary to ensure that food aid supplies are safe,
More informationFood Safety and Quality Management System
Introduction The company has planned, established, documented and implemented a food safety and quality management system for the site, which is maintained in order to continually improve its effectiveness
More informationHazard Analysis and Critical Control Points
Training Modules on General Food Safety Plans for the Food Industry Hazard Analysis and Critical Control Points This module is part of a training program on General Food Safety Requirements for the Food
More informationBRC Food Safety Management System Implementation Workbook
We have written this workbook to assist in the implementation of your BRC food safety management system. The workbook is divided into 8 steps that are designed to assist you in implementing your food safety
More informationClick here to order the IFSQN FSSC 22000 Certification Package Now
This comprehensive Food Safety Management System Certification package contains all the tools you will need to achieve FSSC 22000 Certification. This workbook is provided to assist in the implementation
More informationBRC Food Safety and Quality Management System. New Issue 7
New Issue 7 This is an ideal package for Food Manufacturers looking to meet BRC Global Standard for Food Safety (Issue 7 2015) for Food Safety Quality Management Systems. Our BRC Food Safety Quality Management
More informationFSSC 22000. Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs PART II
FSSC 22000 Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs PART II REQUIREMENTS AND REGULATIONS FOR CERTIFICATION BODIES Foundation
More informationHAZARD ANALYSIS AND CRITICAL CONTROL POINT PRINCIPLES AND APPLICATION GUIDELINES ADOPTED. August 14, 1997
HAZARD ANALYSIS AND CRITICAL CONTROL POINT PRINCIPLES AND APPLICATION GUIDELINES ADOPTED August 14, 1997 NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS 1 TABLE OF CONTENTS EXECUTIVE
More informationHACCP. What is HACCP? What is HACCP? Sometimes referred to as. Hazard Analysis and Critical Control Point system
HACCP What is HACCP? Hazard Analysis and Critical Control Point system Sometimes referred to as Hazard Analysis and Critical Control Points Hazard Analysis of Critical Control Points (incorrect) What is
More informationGHPGMP HACP. Are You Confused? Aditya Birla Retail Limited
GHPGMP HACP Are You Confused? Ms Shashi Sareen, Head, Quality Aditya Birla Retail Limited COVERAGE What do we understand by GHP/ GMP & HACCP Where do the confusions arise? Implementation of GMP & HACCP
More informationFSSC 22000. Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs PART II
FSSC 22000 Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs PART II REQUIREMENTS AND REGULATIONS FOR CERTIFICATION BODIES Foundation
More informationUS Food Safety Modernization Act:
US Food Safety Modernization Act: Overview and Impact for Importers and Exporters August 2012 This paper covers important updates related to the US Food Safety Modernization Act (FSMA) and recent changes
More informationEffective Dates and FDA Requirements in the FDA Food Safety Modernization Act Prepared by Hogan Lovells US LLP, February 2011
in the FDA Food Safety Modernization Act Prepared by Hogan Lovells US LLP, February 2011 Provision Facility Registration Food facilities are required to register with FDA every 2 years, starting in 2012,
More informationFAO/WHO Regional Conference on Food Safety for the Americas and the Caribbean San José, Costa Rica, 6-9 December 2005
Agenda Item 5 Conference Room Document 13 FAO/WHO Regional Conference on Food Safety for the Americas and the Caribbean San José, Costa Rica, 6-9 December 2005 THE FOOD SAFETY REGULATORY SYSTEM IN CANADA
More informationCritical Control Points and Operational Prerequisite Programs
Critical Control Points and Operational Prerequisite Programs ISO 4 HACCP Principle 2 Identify the Critical Control Points (CCPs) in the process. The Stop Sign of the process. In ISO 22000, you also must
More informationSQF SYSTEMS PRACTICE TEST / OCTOBER, 2012 American Food Safety Services Division, Technical and Business Services, LLC
Introduction This document includes instructions for use and the answer key for the Implementing SQF Systems Practice Test. This Implementing SQF Systems Practice Test provides practice examination for
More informationFSSC 22000. - Food Safety System Certification Scheme - ISO-22000 and PAS 220. CIES Food Safety Conference Barcelona, February 2009
FSSC 22000 - Food Safety System Certification Scheme - ISO-22000 and PAS 220 CIES Food Safety Conference Barcelona, February 2009 Cor Groenveld Chairman of the Board Foundation for Certification of Food
More informationFMEA and HACCP: A comparison. Steve Murphy Marc Schaeffers
FMEA and HACCP: A comparison Steve Murphy Marc Schaeffers FMEA and HACCP: A comparison Introduction FMEA and Control planning is being used more and more in industry. In the food industry companies use
More informationISO 22000 Food Safety Management System
This is an ideal package for Food Manufacturers looking to meet International Food Safety Standards. This system meets the requirements of International Standard ISO 22000:2005 for Food Safety Management
More informationNCA Best Practice: Hazard Analysis Critical Control Point (HACCP)
NCA Best Practice: Hazard Analysis Critical Control Point (HACCP) Introduction Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety management throughout the supply chain.
More informationEffective Supply Chain Management
Effective Supply Chain Management Warren Stone Grocery Manufacturers Association Sponsored By: Recent recalls and outbreaks of foodborne illness have shown there are weaknesses in our supply chain. Melamine
More informationTRACEABILITY IN THE FOOD SUPPLY CHAIN
Department of Health and Human Services OFFICE OF INSPECTOR GENERAL TRACEABILITY IN THE FOOD SUPPLY CHAIN Daniel R. Levinson Inspector General March 2009 Office of Evaluation and Inspections The Office
More informationAN INTRODUCTION TO ISO 22000 - FOOD SAFETY MANAGEMENT SYSTEMS
BULLETIN No. 85/2008 AN INTRODUCTION TO ISO 22000 - FOOD SAFETY MANAGEMENT SYSTEMS FOOD SAFETY: AN OVERWIEW ISO 22000: THE MISSING LINK IN THE FOOD SAFETY MANAGEMENT SYSTEM ANNEXES This bulletin provides
More informationAn Introduction to ISO 22000: Food Safety Management Systems
: Food Safety Management Systems Stefan Nygren What is ISO 22000? ISO 22000, Food safety management systems - Requirements for any organization in the food chain, was first published in 2005. The standard
More informationSafe%Feed/Safe%Food% Overview of Certification Programs: Why Should a Feed Mill Get Certified?
Safe%Feed/Safe%Food% Overview of Certification Programs: Why Should a Feed Mill Get Certified? Henry Turlington, Ph.D. Director, Quality & Manufacturing Regulatory Affairs American Feed Industry Association
More informationFood Safety vs. Food Defense: Differences and Similarities
Food Safety vs. Food Defense: Differences and Similarities Protecting the Middle East Food Supply from Intentional Contamination MEPI January 29-31, 2008 Cairo, Egypt Dr. Carol Maczka, Ph.D. Assistant
More informationThe National Antimicrobial Resistance Monitoring System (NARMS)
The National Antimicrobial Resistance Monitoring System (NARMS) Strategic Plan 2012-2016 Table of Contents Background... 2 Mission... 3 Overview of Accomplishments, 1996-2011... 4 Strategic Goals and Objectives...
More informationBRC/IOP A new standard for the Food Packaging Sector Siobhan Walsh Bsc., Food Supply Chain Specialist, Team BDS
BRC/IOP A new standard for the Food Packaging Sector Siobhan Walsh Bsc., Food Supply Chain Specialist, Team BDS Siobhan Walsh has over 12 years experience implementing a range of systems and standards
More informationSQF Code. 7th Edition. A HACCP-Based Supplier Assurance Code for the Food Industry J U L Y 2 0 1 2
SQF Code A HACCP-Based Supplier Assurance Code for the Food Industry 7th Edition J U L Y 2 0 1 2 Safe Quality Food Institute 2345 Crystal Drive, Suite 800 Arlington, VA 22202 USA 202-220-0635 www.sqfi.com
More informationAuditing HACCP Programs
Auditing HACCP Programs Roger Roeth Executive Technical Officer 2016 EAGLE Certification Group includes EAGLE Registrations Inc. and EAGLE Food Registrations Inc. 1 Overview This training is applicable
More informationSTUDY GUIDE: ABATTOIR HYGIENE
STUDY GUIDE: ABATTOIR HYGIENE In Collaboration with the Directorate Veterinary Services National Department of Agriculture January 2007 Study guide Abattoir Hygiene January 2007 1 CONTENTS MODULES ABATTOIR
More informationGlobal Food Safety Initiative. Food Safety Auditor Competencies
Global Food Safety Initiative Food Safety Auditor Competencies Edition 1 November 2013 Contents Introduction... 3 The GFSI Competence Model... 4 GFSI Food Safety Auditor Competencies in Detail... 5 1.
More informationSQF Code. Edition 7.2 July 2014. A HACCP-Based Supplier Assurance Code for the Food Industry
SQF Code A HACCP-Based Supplier Assurance Code for the Food Industry Edition 7.2 July 2014 2014 Safe Quality Food Institute 2345 Crystal Drive, Suite 800 Arlington, VA 22202 USA 202-220-0635 www.sqfi.com
More informationISO/TC 34/SC17 'Management systems for food safety' FAQ
ISO/TC 34/SC17/AG1 Food Safety Management Systems Secretariat: DS, Carina Dalager, cad@ds.dk Date: 2014-10-20 ISO/TC 34/SC17 'Management systems for food safety' FAQ FAQ ISO 22000 and HACCP What does ISO22000
More informationSanitation Standard Operating Procedures (SOPs)
Sanitation Standard Operating Procedures (SOPs) I. Objective of Proposal The objectives of the sanitation standard operating procedures (SOP) provisions clarify that plant management is responsible for
More informationHazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs) 1
FSHN07-04 Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs) 1 Ronald H. Schmidt and Debby L. Newslow 2 Based upon the results of the hazard analysis,
More informationHACCP in Meat, Poultry and Fish Processing
Advances in Meat Research - Volume 10 HACCP in Meat, Poultry and Fish Processing Edited by A.M. PEARSON Courtesy Professor Department of Animal Sciences Oregon State University and T.R. DUTSON Dean, College
More informationDeveloping a school food safety plan based on HACCP system. (for school lunch box caterers)
Developing a school food safety plan based on HACCP system (for school lunch box caterers) (I) Background/Introduction To further reduce food waste and disposable containers, the Government launched a
More informationFOOD SAFETY SYSTEM CERTIFICATION 22000 FSSC 22000
FOOD SAFETY SYSTEM CERTIFICATION 22000 FSSC 22000 Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs Features Foundation for Food
More informationA proposed Food Safety Management Framework for Catering Services
A proposed Food Safety Management Framework for Catering Services MOHAMED MOHAMADY, MARWA ESSAM, AND AHMED EL KASHLAN Productivity and Quality Institute, Academy for Science and Technology 661 Al Horrya
More informationFOOD DEFENSE STRATEGIES: Four Ways to Proactively Protect Your Brand
FOOD DEFENSE STRATEGIES: Four Ways to Proactively Protect Your Brand Food Defense: Proactively protecting the food supply chain is paramount for protecting company profitability, liability, and survival.
More informationGUIDE TO IMPLEMENTING A REGULATORY FOOD SAFETY AUDITOR SYSTEM
GUIDE TO IMPLEMENTING A REGULATORY FOOD SAFETY AUDITOR SYSTEM FEBRUARY 2016 2 Contents Introduction... 4 Scope and objectives... 5 Scope... 5 Objectives... 5 Responsibilities... 5 The role of the licensee
More informationBest Practices For Retailer Operations Producing Raw Ground Beef
Best Practices For Retailer Operations Producing Raw Ground Beef Developed By: Beef Industry Food Safety Council National Cattlemen s Beef Association Edited by: Kerri B. Harris International HACCP Alliance
More informationFood manager certification/recertification training Food manager orientation of food safety programs Preparation for food management employment
NEHA 720 South Colorado Boulevard, Suite 1000-N Denver, Colorado 80246-1926 Tel (303) 756-9090 ext. 340 Fax (303) 691-9490 Email support@nehatraining.org Web www.nehatraining.org Two-Day Syllabus NEHA
More information1 HOUR SAN CE CBDM Approved. Food Protection Connection. Active. by Melissa Vaccaro, MS, CHO. Managerial Control. Nutrition & Foodservice Edge
Food Protection Connection 1 HOUR SAN CE CBDM Approved Active by Melissa Vaccaro, MS, CHO Managerial Control A HACCP Approach 12 Answers to FPC Review Questions CDMs who answer the FPC Review Questions
More informationHazard Analysis and Critical Control Points (HACCP) 1 Overview
Manufacturing Technology Committee Risk Management Working Group Risk Management Training Guides Hazard Analysis and Critical Control Points (HACCP) 1 Overview Hazard Analysis and Critical Control Point
More informationFood Safety Management in the Hospital
Food Safety Management in the Hospital Richard Hannay BSc, FRSH, MCIEP, MIFST Food Safety and HACCP Consultant The Bristol Children s Hospital Introduction Preparing a Safe Food Policy and Plan The Role
More informationAPPROVED ARRANGEMENT GUIDELINE ~ WILD GAME MEAT
APPROVED ARRANGEMENT GUIDELINE ~ WILD GAME MEAT 1 CONTENTS APPROVED ARRANGEMENT GUIDELINE ~ WILD GAME MEAT... 1 Disclaimer... 6 Preface... 7 Definitions... 8 Acronyms... 10 Approved Arrangements... 11
More informationBIOSECURITY PROCEDURES IN POULTRY PRODUCTION
1 Annex VII CHAPTER 6.4. BIOSECURITY PROCEDURES IN POULTRY PRODUCTION Article 6.4.1. Introduction This chapter provides recommended biosecurity procedures in poultry production and is not specifically
More informationLevel 4 Award in HACCP Management for Food
Level 4 Award in HACCP Management for Food Manufacturing July 2009 This qualification has a Credit Value of 4 Ofqual Qualification Number 500/66523/3 40 Guided Learning Hours Description Hazard Analysis
More informationCONTROL PLANS IN FOOD SAFETY MANAGEMENT SYSTEMS
CONTROL PLANS IN FOOD SAFETY MANAGEMENT SYSTEMS BRC, IFS & FSSC2200 CONTROL PLANS IN FOOD SAFETY MANAGEMENT SYSTEMS BRC, IFS & FSSC2200 Different standards of food safety throughout the years have evolved
More informationWelcome! DeLaval Cleaning Solutions Dallas Customer Training Session (GFSI) November 2012
Welcome! DeLaval Cleaning Solutions Dallas Customer Training Session (GFSI) November 2012 What is it? GFSI is a non-profit foundation, created under Belgium Law Mission : Continuous improvement in food
More informationSQF Level 2 Proposed Preventive Controls Comparison Modules 2 & 11
http://leavittpartners.com/global-food-solutions Contact: david.acheson@leavittpartners.com April 2013 SQF Level 2 Proposed Preventive Controls Comparison Modules 2 & 11 Introduction SQF Level 2, which
More informationNational Antimicrobial Resistance Monitoring System - Enteric Bacteria. A program to monitor antimicrobial resistance in humans and animals
National Antimicrobial Resistance Monitoring System - Enteric Bacteria A program to monitor antimicrobial resistance in humans and animals Antimicrobial resistance in foodborne pathogens is an important
More informationGLUTEN-FREE CERTIFICATION PROGRAM
Self Evaluation Checklist Use this checklist to internally review your facility policy and procedures to determine how they compare with the requirements needed to successfully pass the Gluten-Free Certification
More informationTable of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing...
Table of Contents Introduction... 1 Food Handler Certification Program... 1 Personal Hygiene... 2 Temperature Control... 5 Cross-contamination... 6 Cleaning and Sanitizing... 6 Dishwashing... 7 Food Storage...
More informationQuestionnaire Layout:
Raw Material Supplier Questionnaire Introduction: This questionnaire has been developed by the EHPM quality working group. It combines work carried out by EHPM various national associations in developing
More informationFOOD SAFETY SYSTEM CERTIFICATION 22000 FSSC 22000
FOOD SAFETY SYSTEM CERTIFICATION 22000 FSSC 22000 Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs Features Foundation for Food
More informationBRC/IoP Global Standard
BRC/IoP Global Standard Food Packaging and Other Packaging Materials A guide to the revisions contained in Issue 2 of the Standard The purpose of this guide is to help companies obtain a quick overview
More informationFSSC 22000-Q. Certification module for food quality in compliance with ISO 9001:2008. Quality module REQUIREMENTS
FSSC 22000-Q Certification module for food quality in compliance with ISO 9001:2008 Quality module REQUIREMENTS Foundation for Food Safety Certification Gorinchem, The Netherlands: 2015 Version Control
More informationMarch 3, 2014. Dear Dietary Guidelines Committee:
March 3, 2014 Dear Dietary Guidelines Committee: The National Restaurant Association (the Association ) appreciates the opportunity to provide comments to the committee regarding approaches the industry
More informationBRC GLOBAL STANDARD FOOD SAFETY ISSUE 7 FSMA PREVENTIVE CONTROLS PREPAREDNESS MODULE AND GUIDANCE FOR BRC-CERTIFIED FACILITIES
BRC GLOBAL STANDARD FOOD SAFETY ISSUE 7 FSMA PREVENTIVE CONTROLS PREPAREDNESS MODULE AND FOR BRC-CERTIFIED FACILITIES LIABILITY The BRC publishes information and expresses opinions in good faith, but accepts
More informationCodex HACCP and ISO 22000:2005
Codex HACCP and ISO 22000:2005 Similarities and Differences 1 SAFER, SMARTER, GREENER What is the difference between An auditable standard A guidelines Auditable standard A standard specification against
More informationHAZARD ANALYSIS CRITICAL CONTROL POINT PLAN SUMMARY SETHNESS PRODUCTS COMPANY LIQUID CARAMEL COLOR
HAZARD ANALYSIS CRITICAL CONTROL POINT PLAN SUMMARY SETHNESS PRODUCTS COMPANY LIQUID CARAMEL COLOR I. INTRODUCTION A. CARAMEL COLOR 1. Caramel Color (Caramel) is defined in Title 21 of the U.S. Code of
More informationMaricopa County. Food Code References for Produce. Receiving. Storage
Maricopa County Environmental Services Department 1001 N. Central. Avenue Suite 300 Phoenix, AZ 85004 esd.maricopa.gov Food for Produce This guidance document was developed for food establishments interested
More informationPMO Inspection - HACCP Audit Comparison Table
Plant Listing Procedures PMO Inspection - HACCP Audit Comparison Table Inspection Based Milk May be done immediately. Frequency is a minimum of once every 2 years FDA Certified State Rating Officer (SRO)
More informationGeneral food hygiene rules
General food hygiene rules Why food hygiene is important? Good food hygiene is essential to ensure that the food you and your family eats is safe. Poor hygiene procedures in your home can put you at risk.
More informationRecent Developments in GMP s & HACCP
Recent Developments in GMP s & HACCP Good Manufacturing Practices Modern GMP s (mgmp s) Multiple updates, including: Strengthening ready-to-eat (RTE) controls Chemical Control Program Traceability Recall
More informationThis quick guide provides a summary of food safety and labelling advice for small scale home producers of chutneys, pickles, flavoured oils and jams.
This quick guide provides a summary of food safety and labelling advice for small scale home producers of chutneys, pickles, flavoured oils and jams. General Food Safety Advice Registration Food business
More informationFood Traceability Best Practices in the Age of Big Data
in the Age of Big Data Increasing regulations and big data are compelling food manufacturers to adopt automated traceability solutions as part of their quality programs. 1 InfinityQS International, Inc.
More informationFDA 50-State Conference Call OIG Early Alert on FDA s Voluntary Food Recall Initiation Process. June 10, 2016 2:30 pm EDT
Page 1 FDA 50-State Conference Call OIG Early Alert on FDA s Voluntary Food Recall Initiation Process June 10, 2016 2:30 pm EDT Operator: Welcome and thank you for standing by. At this time, all lines
More informationStorage and Distribution of Food Products SQF Code Modules 2 and 12 Food Sector Categories 25 and 26
Storage and Distribution of Food Products SQF Code Modules 2 and 12 Food Sector Categories 25 and 26 A HACCP-Based Supplier Assurance Code for the food industry Benchmarked to GFSI December 2014 Edition
More informationLevel 4 Award in Food Safety Management for Manufacturing
Level 4 Award in Food Safety Management for Manufacturing December 2008 This qualification has a Credit Value of 6 Description This qualification covers all of the necessary aspects of food hygiene and
More informationExample of a food company quality
Appendix A manual Example of a food company quality Contents Date: 13/03/95 RME-QLMN-OO Page 1 of 3 Section Title ISO 9001 reference 01 In trod uction 02 Purpose 03 Scope 04 Definitions 05 Management responsibility
More informationRisk Assessment and Management. Allen L. Burgenson Manager, Regulatory Affairs Lonza Walkersville Inc.
Risk Assessment and Management Allen L. Burgenson Manager, Regulatory Affairs Lonza Walkersville Inc. Standard Disclaimer Standard Disclaimer: This presentation is the opinion of the presenter, and does
More informationFood Safety Evaluation Checklist. Directions
Food Safety Checklist The following self-assessment can help you find food safety gaps in your operation. It can also help you put food safety systems, such as active managerial control, into place. This
More informationPerformance Audit Health Department Food Protection Program
Performance Audit Health Department Food Protection Program January 2001 City Auditor s Office City of Kansas City, Missouri 03-2001 January 31, 2001 Honorable Mayor and Members of the City Council: This
More informationSection 3-9: Principle 7: Record- Keeping Procedures
Training Modules on General Food Safety Plans for the Food Industry Section 3-9: Principle 7: Record- Keeping Procedures Section Overview The seventh and final principle of HACCP is to establish effective
More informationGeneral Guidance for Developing, Documenting, Implementing, Maintaining, and Auditing an SQF System. Module 2: System Elements. SQF Code, Edition 7.
General Guidance for Developing, Documenting, Implementing, Maintaining, and Auditing an SQF System Module 2: System Elements SQF Code, Edition 7.1 M A Y 2 0 1 3 2013 Safe Quality Food Institute 2345 Crystal
More informationUse of Chlorine in the Food Industry
Use of Chlorine in the Food Industry Chlorine compounds are widely used in the food industry to kill bacteria and disinfect. Examples include treating pasteurizer cooling water, washing fruit and vegetables
More informationGuidance Document for the Risk Categorization of Food Premises
Guidance Document for the Risk Categorization of Food Premises This document supports the Food Safety Protocol, 2013 (or as current) under the Ontario Public Health Standards. Public Health Division Ministry
More informationTHE HIGH COST OF A PRODUCT RECALL
WHITE PAPER THE HIGH COST OF A PRODUCT RECALL USING PROCESS ANALYTICS SOFTWARE TO MAXIMIZE SAFETY, PRODUCTIVITY AND PROFITS BY CRAIG GUNTHER CONTENTS Introduction 2 Recall Considerations 2 Self Regulation
More informationSchweppes Australia Head Office Level 5, 111 Cecil Street South Melbourne Victoria 3205. www.schweppesaustralia.com.au
Schweppes Australia Head Office Level 5, 111 Cecil Street South Melbourne Victoria 3205 www.schweppesaustralia.com.au Quality Management Systems 1. Quality Management Systems develop, implement, verify
More informationIFS Food Safety and Quality Management System
This is an ideal package for Food Manufacturers looking to meet the requirements of the IFS Food Standard for quality and food safety of food products. Ensure your Food Safety & Quality Management System
More informationABU DHABI FOOD CONTROL AUTHORITY. Food Poisoning. www.facebook.com/adfca1. www.twitter.com/adfca. www.youtube.com/adfcamedia
Food Poisoning جهاز أبوظبي للرقابة الغذائية ABU DHABI FOOD CONTROL AUTHORITY Food Poisoning www.facebook.com/adfca1 www.twitter.com/adfca www.youtube.com/adfcamedia Creating awareness among the consumers
More informationRisk management in catering
Risk management in catering Dr.sc.ing. Aija Melngaile Latvia University of Agriculture 5 May, 2009 1 Background of the topic Consumer demand and right for high quality and safe food EU food policy & regulations
More informationTRAINER: Read this page ahead of time to prepare for teaching the module.
Module 7 Overview: Safe Cooking TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Describe potential hazards of eating food that has not been safely cooked.
More informationCandidate Study Guide for the Illinois Food Service Sanitation Manager Examinations
Candidate Study Guide for the Illinois Food Service Sanitation Manager Examinations This information is intended to help you prepare for the Illinois Food Service Sanitation Manager Examinations. Part
More informationGAO FOOD SAFETY. FDA Can Better Oversee Food Imports by Assessing and Leveraging Other Countries Oversight Resources
GAO United States Government Accountability Office Report to Congressional Requesters September 2012 FOOD SAFETY FDA Can Better Oversee Food Imports by Assessing and Leveraging Other Countries Oversight
More informationHACCP and ISO 22000 food safety management synergies with Environmental Management System
HACCP and ISO 22000 food safety management synergies with Environmental Management System Horizon 2020 Clean Technologies: Application to the food processing industry 2012 04 25 Agenda 2 Food safety standard
More informationIt s all about managing food. Food Recall Plan Template For Food Manufacturers
It s all about managing food. Food Recall Plan Template For Food Manufacturers What to Do In The Event Of a Product Recall Every Food Distributor and Food Manufacturer must track the products they manufacture
More informationSECTION 6. The Codex code of practice on good animal feeding
SECTION 6 The Codex code of practice on good animal feeding 60 The Codex code of practice on good animal feeding SECTION 6 61 CODE OF PRACTICE ON GOOD ANIMAL FEEDING CAC/RCP 54-2004 SECTION 1. INTRODUCTION
More informationSTUDY GUIDE: POULTRY MEAT EXAMINATION
STUDY GUIDE: POULTRY MEAT EXAMINATION In Collaboration with the Directorate Veterinary Services National Department of Agriculture January 2007 Study guide Poultry meat examination January 2007 Studiegids
More information