Welcome! DeLaval Cleaning Solutions Dallas Customer Training Session (GFSI) November 2012

Transcription

1 Welcome! DeLaval Cleaning Solutions Dallas Customer Training Session (GFSI) November 2012

2 What is it? GFSI is a non-profit foundation, created under Belgium Law Mission : Continuous improvement in food safety management systems to ensure confidence in the delivery of food to consumers.

3 GFSI - GOALS Promote Convergence between food safety standards through maintaining a benchmarking process for food safety management schemes Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI-recognized standards by retailers around the world. Provide a unique international stakeholder platform for net-working, knowledge exchange, and sharing of best food safety practices and information.

4 Why? Safety Standards well accepted International food trade & business Existing programs were not working! Global food recalls

5 Who? Who lead the change? CIES-The Food Business Forum. They are an independent global business network based in Paris, France. Founded in 1953 Past developer of numerous programs for retailers & supply chain Supports development on best practices throughout 150 countries!

6 When Birthday May-2000 launch Not involved in certification or accreditation Currently in 5 th edition Current version on

7 Four Standards formally Benchmarked in GFSI British Retail Consortium (BRC) Global Standard for Food Safety International Food Standard (IFS) (Dutch) National Board of Experts Hazard Analysis and Critical Control Point (NBE HACCP) Option B Safe Quality Food (SQF) ISO 22000

8 BRC Approved by GFSI in 2000 Two Key Principles are: Senior Management commitment HACCP (Identify where a food health hazard may occur, then establish & maintain measures to prevent it!)

9 BRC 325 clauses 10 Fundamental clauses: Clause 1 Senior Management Commitment and continual improvement. Clause 2 The food safety plan HACCP Clause 3.5 Internal Audits Clause 3.8 Corrective & Preventive Action Clause 3.9 Traceability Clause Layout, product flow & Segregation Clause 4.9 Housekeeping & Hygiene Clause 5.2 Handling Requirements for Specific Materials Materials containing Allergens & Identity Preserved Materials. Clause 6.1 Control Of Operations Clause 7.1 Training

10 SQF 2000 Launched in 1994 Food Marketing Institute Acquired rights to SQF in 2003 Established SQF Institute SQFI division to manage. Today in 6 th edition, recognized by GFSI meeting benchmark requirements Only GFSI recognized certification that links primary production certification to food manufacturing, distribution, and agent / broker management certification.

11 SQF Provide Independent Certification Complies w/ domestic & international regulations. Provide assurance from suppliers to customers.

12 SQF 3 Certification levels Level 1 Food safety fundamentals Level 2 Certified HACCP food safety plans recognized by GFSI Level 3 Comprehensive Food safety & Quality Management system actions exceed the GFSI benchmark requirements.

13 SQF Features Certification Bodies that are licensed by SQFI are subject to assessments of their certification & audit activities by internationally recognized accreditation bodies licensed by SQFI. Auditors only permitted to perform audits in the food industry sectors for which they have registered and in which they have extensive expertise & experience.

14 ISO Key factors: Specifies requirements for food safety management system that Generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption: Interactive communication, system management, prerequisite programs, & HACCP principles.

15 Comparing Key Features: Attributes SQF-2000 BRC ISO Total Audits 9,000 plus 6,500 Plus 1,300 plus Standards/Assessments SQF 1000-Prefarm gate BRC global standards ISO 22000:2005 first edition SQF 2000-Postfarm gate Issue 5 BRC / IOP global Standard packaging Issue 2 BRC global standard -Consumer products Criteria / Components Level 1:Food safety fundamentals Level 2 HACCP (GFSI benchmarking based on achieving levels 1 and 2) The audits cover fundamentals, the food safety plan, HACCP, site standards, product control, process control,& personnel. 16 manufacturing & seven agricultural categories. The prerequisite programs for ISO have not been defined. Level 3: Food safety and quality management system Auditor Training Three days with Exams Four or Five days with exams (approx) Three Days Audit Cycle One year, but can be changed to six months depending on the type / number of nonconformances. Six months to one year, depending on the type & number of nonconformances Three year cycle Certification audit and surveillance audits.

16 Benefits to Certification? Must meet specific safety & quality requirements Requires a third part assessment, & certification On-site at least yearly Not a snapshot but an audit Reviews the process & mechanics of the system, how do you do day-to-day & in crisis! All standards are rigorous & well-defined Achieving & maintaining certification shows diligence

17 Which is Best? Achieving certification is more a requirement than a choice All work well Role of Wall Mart?

18 Key Standards of all Certifications? Clauses that: Detail recalls, incident management, products withdrawals. must work all the time.. Stock reconciliation, logistics, recovery, storage,& disposal. Must report recalls to certification body-timely manner, revocation?

19 Other Key Clauses. Personal hygiene principles, monitor, train, improve. Strictly control access points for employees & visitors. Routinely Inspect monitoring devices. Insure they work! Nonconforming product, procedures for identification, monitoring, quarantine ALL documented!

20 Other Key Clauses. Inspection & analysis that are critical to confirm product, safety, legality and quality. Foreign body detection required! All facilities used for storage & transportation must suitable, in good repair, kept hygienic! Key areas-pest, waste disposal, chemical management! Physical facility, building security

21 What to do? Listen to your customer Get educated about food safety Get help for implementation.. How long will it take?... Find a body and agent that best meets your needs When is this completed? Lets get started now!!!!