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									     Food Safety
 Management Systems
A Common Sense Approach to
     Sanitation Auditing
       Dietary Managers Association
     Regional Meeting – Harrisburg, PA
               April 9, 2010

              George Zameska
     Vice President of Regulatory Affairs
             Paster Training, Inc.
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing

Training course objectives

   Understand food industry auditing systems

   Understand and relate components of auditing
    systems

   Understand how audits support food safety and food
    defense management objectives.
       Identify potential areas for improvement
         Food Safety Management Systems
           A Common Sense Approach to
               Sanitation Auditing

Why consider an audit?

   Food Code - 2009 Recommendations of the United States
    Public Health Service, Food and Drug Administration

   Federal , State, Local Regulatory Authority Requirements

   Centers for Medicare and Medicaid Services

   The Joint Commission Standards
      Formerly JACHO: Joint Commission on Accreditation of
      Healthcare Organizations
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing

What is the value of an audit?

Establishment Inspection
     Evaluation of current conditions and whether they are in
      compliance with desired standard conditions.
        Legal – regulatory requirements

        Self inspection – internal standards


Establishment Audit
     Evaluation of the management systems and operation
      controls in place to ensure that desired or required
      operating conditions are met and maintained.
         Food Safety Management Systems
           A Common Sense Approach to
               Sanitation Auditing
    What is the structure of an audit?
 A contracted auditing company will evaluate operation
  conditions, policy and procedure.
 Audit evaluation criteria will be organized criteria into
  categories.
Examples include:
           Nutrition – Health and Safety Quality
           Food Safety Programs and Training
           Receiving, Storage and Transport
           Pest Control
           Employee Practices
           Building and Equipment Conditions
           Food Security
    Food Safety Management Systems
      A Common Sense Approach to
          Sanitation Auditing
Audit System Terms and Acronyms
      GFSI            CAC/RCP
      IFC             GMA-Safe
      ANSI            FSMS
      GRP             RCP
      BRC             ISO 22000
      SQF 1000        ISO9001
      SQF 2000        NACMCF
      AIB             HACCP
      GMP             FSSC 22000
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
Audit System Terms and Acronyms
   CAC/RCP    Codex Alimentarius Commission/
              Recommended International Code of Practice
   ISO        International Organization for Standardization
   ANSI       American National Standards Institute
   GFSI       Global Food Safety Initiative
   IFC        International Food Standard
   GMP/GRP    Good Manufacturing/Retail Practice
   FSMS       Food Safety Management System
   BRC        British Retail Consortium
   SQFI       Safe Quality Foods Institute
   GMA-Safe   Supplier Assessments For Food Excellence
              Grocery Manufacturers Association (2001)
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
Independent Auditing Firms:
   Paster Training, Inc.          EcoSure
   Steritect                      Cook & Thurber
   QMI – Saiglobal                Siliker
   NQA                            ABC
   ASI                            SGS
   SCS                            ETC… ETC…
   AIB – American Institute of Baking (1919)
   Commitment to audit standards that support and
    incorporate GFSI standards, Codex (HACCP), FDA &
    USDA GMP’s, GRP’s – Good Retail Practices.
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
Auditing System Foundation
    Prerequisite Programs
    HACCP – Hazard Analysis and Critical Control
    Point
   There are seven principles, developed by the National
    Advisory Committee on Microbiological Criteria for
    Foods, that serve as the foundation for a HACCP
    system.
   What are they?
         Food Safety Management Systems
           A Common Sense Approach to
               Sanitation Auditing
Auditing System Foundation
     Prerequisite Programs (PAS 220)
1.      Construction and layout of buildings and associated
        utilities.
2.      Layout of premises, including workspace and employee
        facilities
3.      Supplies of air, water, energy and other utilities
4.      Suitability of equipment and its accessibility for cleaning,
        maintenance and preventive maintenance
5.      Management of purchased materials
6.      Measures for the prevention of cross contamination
7.      Cleaning and sanitizing
8.      Pest control
9.      Personal hygiene
     Food Safety Management Systems
       A Common Sense Approach to
           Sanitation Auditing
Auditing System Foundation
 Prerequisite Programs




        Class
       Exercise
       Food Safety Management Systems
         A Common Sense Approach to
             Sanitation Auditing
Auditing System Foundation
 How Does HACCP Work in Food Production?
 1. Conduct a hazard analysis to identify potential hazards that
 could occur in the food production process.

 2. Identify the critical control points (CCPs) -- those points in
 the process where the potential hazards could occur and can be
 prevented and/or controlled.

 3. Establish critical limits for preventive measures associated
 with each CCP. A critical limit is a criterion that must be met for
 each CCP. Where appropriate, critical limits may reflect relevant
 regulatory requirements.
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing

Auditing System Foundation
 How Does HACCP Work in Food Production?
 4. Establish CCP monitoring requirements to ensure
 each CCP stays within its limit. Monitoring may require
 materials or devices to measure or otherwise evaluate the
 process at CCPs.

 5. Establish corrective actions if monitoring determines a
 CCP is not within the established limits. In case a problem
 occurs, corrective actions must be in place to ensure no
 public health hazard occurs.
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
Auditing System Foundation

 How Does HACCP Work in Food Production?
 6. Establish procedures for verifying that the HACCP system is
 working properly. Verification procedures may include reviewing
 the HACCP plan, CCP records, critical limits as well as conducting
 microbial sampling. Both plant personnel and auditors will conduct
 verification activities.

 7. Establish effective recordkeeping procedures that document
 the HACCP system is working properly. Records should document
 CCP monitoring, verification activities and deviation records.
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
   GFSI – Global Food Safety Institute
     Approved   auditing schemes:

   The International Food Standard (IFS), based in Paris,
   Safe Quality Food (SQF) based in Arlington, USA
   The British Retail Consortium (BRC) based in London
   The Dutch Hazard Analysis Critical Control Points food
    safety system (Dutch HACCP) based in Apeldoorn.
   Submitted: Food Safety System Certification (FSSC)
    22000
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
   The Global Food Safety Initiative (GFSI) is a non-
    profit making foundation, created under Belgian law.
    The daily management is undertaken by CIES – The
    Food Business Forum.
   c/o CIES – The Food Business Forum
   Global Food Safety Initiative
   7, rue de Madrid
   75008 Paris
   France
   foodsafety@ciesnet.com
          Food Safety Management Systems
            A Common Sense Approach to
                Sanitation Auditing
 The GFSI Mission is to work on continuous
  improvement in food safety management systems
  to ensure confidence in the delivery of food to
  consumers.
The GFSI Objectives are to:
•   Maintain a benchmarking process for food safety management
    schemes to work towards convergence between food safety
    standards, as outlines in this Guidance Document.
•   Improve cost efficiency throughout the food supply chain through
    the common acceptance for GFSI recognized standards by
    retailers around the world.
•   Provide a unique international stakeholder platform for networking,
    knowledge exchange and sharing of best food safety practice and
    information.
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
GFSI – Audit
  Systematic and functionally independent examination
  to determine whether activities and related results
  comply with a conforming scheme, whereby all the
  elements of this scheme should be covered by
  reviewing the suppliers’ manual and related
  procedures, together with an evaluation of the
  production facilities.

GFSI - Food safety management scheme
  Certification scheme aimed at enhancing food safety.
       Food Safety Management Systems
         A Common Sense Approach to
             Sanitation Auditing
GFSI - Non-conformity
  Deviation of product or process from specified
  requirements, or the absence of, or failure to implement
  and maintain, one or more required management
  system elements, or a situation which would, on the
  basis of available objective evidence, raise significant
  doubt as to the conformity of what the supplier is
  supplying.

How does this apply to you?
  Safety, licensure, monetary reimbursement
    Food Safety Management Systems
      A Common Sense Approach to
          Sanitation Auditing


GSFI Auditing System Reviews

 Primary production
 Processed food
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
GFSI - Section 6.1 Key Element: food safety
 management systems
  6.1.1 General Requirements
           6.1.12 Corrective Action
           6.1.13 Control of Non-conformity
           6.1.14 Product Release
           6.1.15 Purchasing
           6.1.16 Supplier Performance
           6.1.17 Traceability
           6.1.18 Complaint Handling
           6.1.19 Serious Incident Management
           6.1.20 Control of Measuring & Monitoring Devices
           6.1.21 Product Analysis
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
GFSI - Section 6.1 Key Element: food safety
 management systems
  6.1.1 General Requirements
           6.1.2 Food Safety Policy
           6.1.3 Food Safety Manual
           6.1.4 Management Responsibility
           6.1.5 Management Commitment
           6.1.6 Management Review
           6.1.7 Resource Management
           6.1.8 General Documentation Requirements
           6.1.9 Specifications
           6.1.10 Procedures
           6.1.11 Internal Audit
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
GFSI - Section 6.2: Key Elements for GAP, GMP, GDP
           6.2.11 Stock Management (rotation)
           6.2.12 Housekeeping, Cleaning & Hygiene
           6.2.13 Water Quality Management
           6.2.14 Waste Management
           6.2.15 Pest Control
           6.2.16 Veterinary Medicine
           6.2.17 Pesticide, Herbicide & Fungicide Control
           6.2.18 Transport
           6.2.19 Personal Hygiene, Protective Clothing &
           Medical Screening
           6.2.20 Training
         Food Safety Management Systems
           A Common Sense Approach to
               Sanitation Auditing
GFSI
Section 6.2: Key Elements for GAP, GMP, GDP (cont.)

   6.2.2 Facility Environment
   6.2.3 Local Environment
   6.2.4 Facility Layout and Product Flow
   6.2.5 Fabrication
   6.2.6 Equipment
   6.2.7 Maintenance
   6.2.8 Staff Facilities
   6.2.9 Physical & Chemical Product Contamination Risk
   6.2.10 Segregation & Cross-contamination
     Food Safety Management Systems
       A Common Sense Approach to
           Sanitation Auditing
GFSI - Key Elements



         Class
        Exercise
         Food Safety Management Systems
           A Common Sense Approach to
               Sanitation Auditing
   GFSI – Global Food Safety Institute
     Approved   auditing schemes:
   The International Food Standard (IFS), based in Paris,
   Safe Quality Food (SQF) based in Arlington, USA
   The British Retail Consortium (BRC) based in London
   The Dutch Hazard Analysis Critical Control Points food
    safety system (Dutch HACCP) based in Apeldoorn.

   Submitted: Food Safety System Certification (FSSC)
    22000
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
The Foundation for Food Safety Certification
      Food Safety System Certification 22000
Key elements:        Interactive communication,
                     System management
                     Prerequisite programs
                     HACCP principles.

   ISO 22000 – Food Safety Management Systems –
    Requirements for any organization in the food chain.

   PAS 220 - Publicly Available Specification 220:2008
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
Food Safety System Certification 22000
Other ISO Related References

   ISO 9001 – Requirements for a quality management
    system that can be used for internal application by
    organizations.
   ISO 19011:2002 Guidelines for quality and/or
    environmental systems auditing.
   ISO 9000:2005 Quality Management Standards –
    fundamentals & vocabulary.
         Food Safety Management Systems
           A Common Sense Approach to
               Sanitation Auditing
BRC Global Standard for Food Safety
   First audit scheme to be approved by GFSI in 2000.

   Two key components:
    Senior management commitment and HACCP
    Each clause of the standard begins with a “statement of
    intent” to which a company must comply to be certified.
    Fundamental requirements that relate to systems that
    are crucial to the establishment and operation of an
    effective food safety program.
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
BRC Global Standard for Food Safety
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 and preventive action”
  Clause 3.9     “Traceability”
  Clause 4.3.1   “Layout, product flow and
                 segregation”
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
BRC Global Standard for Food Safety

  Clause 4.9    “Housekeeping and hygiene”
  Clause 5.2    “Handling requirements for specific
                materials –
                “Materials containing allergens and
                identity preserved materials”
  Clause 6.1    “Control of operations”
  Clause 7.1    “Training”
      Food Safety Management Systems
        A Common Sense Approach to
            Sanitation Auditing
International Food Standard (IFS)

Standard developed by:

  German and French food trade associations
  Other international retailers
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing

International Food Standard (IFS)

Five Chapters of subject requirements:

   Senior Management responsibility
   Quality management system
   Resource management
   Production process
   Measurements, analysis and improvements
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
Safety Quality Food (SQF) SQF
First launched in 1994
The Food Marketing Institute (FMI) acquired the rights to
   the SQF program in 2003.
   SQF Institute (SQFI) division manages the program.

Safe Quality Food 2000 Code
   HACCP-based quality management system to reduce
    the incidence of unsafe food .
   Includes product quality requirements.
       Food Safety Management Systems
         A Common Sense Approach to
             Sanitation Auditing
SQF Levels of certification
Two different standards, or "codes“
    SQF 1000 for primary producers (farms) and
    SQF 2000 for manufacturers (processing plants).

The SQF 2000 Code is divided into three
certification levels:
  Level 1-   Covers food safety fundamentals;
  Level 2-   Certified HACCP food safety plans are
             recognized by GFSI
  Level 3-   Comprehensive food safety and quality
             management system actions exceed the GFSI
             benchmark requirements.
          Food Safety Management Systems
            A Common Sense Approach to
                Sanitation Auditing
Benefits of a HACCP based Food Safety
    Management System              (BSI Group, 389 Chiswick High Road,
    London, W4 4AL. Email: international@bsigroup.com)


   Process Based System: Business will benefit from a
    clear definition of processes and procedures. Effective
    communication and continual process improvement are
    the cornerstones of a functioning management system.
   Customer and Consumer Confidence: A controlled
    food operating environment and effectively
    implemented and applied food safety system will
    improve customer and consumer confidence in the
    safety of food.
          Food Safety Management Systems
            A Common Sense Approach to
                Sanitation Auditing
Benefits of a HACCP based Food Safety
    Management System              (BSI Group, 389 Chiswick High Road,
    London, W4 4AL. Email: international@bsigroup.com)


   Risk Management: It uses a systematic approach
    covering all aspects of food production from raw
    materials, processing, distribution, point of sale to
    consumption and beyond. It moves a company from a
    solely retrospective end product testing and sampling
    approach towards a preventative approach that is
    designed to reduce product losses and liabilities.
   Relationship Improvement: To enhance the
    relationships between organizations in the food chain,
    customers and enforcement agencies.
          Food Safety Management Systems
            A Common Sense Approach to
                Sanitation Auditing
Benefits of a HACCP based Food Safety
    Management System              (BSI Group, 389 Chiswick High Road,
    London, W4 4AL. Email: international@bsigroup.com)

   Management Responsibility: It enables management
    throughout a business to demonstrate their commitment to
    the production and supply of safe products and within
    facility environments that are favorable for the production
    or supply of safe food.
   Legal Protection: It has been widely accepted that
    HACCP based systems present the food industry with the
    most effective management tool to enable the production
    and supply of safe food. As such, the adoption of this
    approach can offer a legal defense in the event of an
    outbreak of food borne diseases.
          Food Safety Management Systems
            A Common Sense Approach to
                Sanitation Auditing
Benefits of a HACCP based Food Safety
    Management System              (BSI Group, 389 Chiswick High Road,
    London, W4 4AL. Email: international@bsigroup.com)
   Records: Record-keeping enables a more efficient and
    effective government and customer oversight, and allows
    investigators to see how well a firm is complying with food
    safety laws over a period of time rather than how well it is
    doing on any given day. The documentation within a food
    safety system facilitates the inspection activities of food
    inspectors.
   Alignment with other management systems: HACCP
    based food safety management systems can be combined
    with other management systems such as ISO 9001:2000.
        Food Safety Management Systems
          A Common Sense Approach to
              Sanitation Auditing
• Auditing System Criteria Review
    Person-in-Charge ( PIC ) Duties
    related to cold food temperature
    control

•   Storage
•   Preparation
•   Display
•   Monitoring Food Temperature
    Food Safety Management Systems
      A Common Sense Approach to
          Sanitation Auditing

Auditing System Criteria Review
    Food Safety Management Systems
      A Common Sense Approach to
          Sanitation Auditing
Auditing System Criteria Review
     Food Safety
 Management Systems
A Common Sense Approach to
     Sanitation Auditing
            Thank You
              George Zameska
     Vice President of Regulatory Affairs
             Paster Training, Inc.
                610-970-1776
    George.Zameska@pastertraining.com

								
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