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LRQA Food Event Gent, 1 December 2011 FSSC 22000 : The global Food Safety Standard? Cor Groenveld Global Product Manager Food Services LRQA Chairman Foundation.

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Presentation on theme: "LRQA Food Event Gent, 1 December 2011 FSSC 22000 : The global Food Safety Standard? Cor Groenveld Global Product Manager Food Services LRQA Chairman Foundation."— Presentation transcript:

1 LRQA Food Event Gent, 1 December 2011 FSSC : The global Food Safety Standard? Cor Groenveld Global Product Manager Food Services LRQA Chairman Foundation for Food Safety Certification

2 Agenda FSSC ISO Food Safety Management Standards Integrity of audits and certification

3 FSSC Food Safety System Certification Scheme ISO and PAS 220

4 Background and benefits of the scheme Need for international harmonisation of food safety standards Need for supply chain approach Use of existing, independent, international standards ISO 22000, PAS 220 (ISO ) and ISO Scope: food & food ingredient manufacturing New: packaging material manufacturing (ISO & PAS 223) Stakeholder approval & commitment (industry, retailers).

5 High quality food safety audits (integrity program) Management System Accreditation (ISO guide 17021) Independent scheme management Transparency Non profit approach Background and benefits of the scheme

6 Food Safety Management Systems: a model Good Practices / PRP’s HACCP principles (Codex Alimentarius) Management System elements PAS xyz / ISO xyz GAP,GMP,GDP, GRP’s Codex Alimentarius: General Principles of Food Hygiene (CAC/RCP 1) Codex Alimentarius: HACCP System and Guidelines for its application elements of ISO-9001:2000

7 Food Safety Management Systems: a model Good Practices / PRP’s HACCP principles (Codex Alimentarius) Management System elements Basis Food safety system Food safety management system

8 Food Safety Management Systems: Certification Sector PAS xyz / ISO 22002xyz HACCP principles (Codex Alimentarius) Management System elements GAP assessment PRP’s HACCP Codex Certification FSSC Certification

9 ISO : 2005 International, independent standard Generic food safety standard for the whole food supply chain Developed by HACCP experts representing stakeholders State of the art, best practices Focus on supply chain assurance Management System principles embedded Drives continuous improvement Aligned with Codex Alimentarius ISO family of standards

10 PAS 220 : 2008 Initiated by Food Manufacturers and CIAA Publicly Available Specification Prerequisite programs on food safety for food manufacturing Additional to ISO (chapter 7.2.3) Harmonization of food manufacturer’s PRP’s Directly addresses requirements of GFSI New: ISO TS 22002/1 is published as follow up

11 PAS 220 : 2008 & ISO TS Requirements for: Construction, layout buildings & facilities Layout premises, workspace, employee facilities Supplies of utilities (like air, water, energy) Supporting activities (like waste, sewage) Suitability of equipment Management purchased materials Prevention cross contamination Cleaning and sanitizing Pest control Personnel hygiene Rework Product recall Warehousing Product information, consumer awareness Food defense, biovigilance, bioterrorism

12 FSSC Scope Categroy codes ISO/TS CategoriesExamples of sectorsApplicable PRP standard Additional requirem ents C (in scope)perishable animal productsi.e. meat, poultry, eggs, dairy and fish products ISO/TS / PAS 220 Appendix IA D (in scope)perishable vegetal productsi.e. packed fresh fruits and fresh juices, preserved fruits, packaged fresh vegetables, preserved vegetables ISO/TS / PAS 220 Appendix IA E (in scope)products with a long shelf life at ambient temperature i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt ISO/TS / PAS 220 Appendix IA L (in scope)(bio)chemical manufacturingfood ingredients i.e. vitamins, additives, and bio-cultures but excluding technical and technological aids ISO/TS / PAS 220 Appendix IA M (NEW in scope)packaging material manufacturing i.e. packaging materialPAS 223 No

13 ISO Guide Certification body Food Manufacturer Accreditation body ISO & PRP doc & FSSC requirements Certification regulation & ISO Board of Stakeholders Foundation for Food Safety Certification FSSC certification scheme Certification process Certified Accredited

14 Current Situation High commitment from Global Food Manufacturers Recognized by GFSI Accredited certification available from January 1st 2011 JAZANZ, JAB, ANAB, Standards Council Canada and European Accreditation bodies (EA) accept the scheme Scheme documents and other information on website New revision: GFSI guidance V6 & extension Packaging Board of Stakeholders in place 57 licensed CB’s, of which 29 accredited > 800 certificates since start Jan 2011

15 ISO developments

16 ISO Working Group Food Standards ISO TC34 / SC17 (Technical Committee 34, Sub Committee 17) Members: food safety experts national standardization organisations Responsible for food safety management standards (ISO series) Current Standards: ISO 22000: Food Safety Management Systems ISO : PRP’s for Food Manufacturing ISO 22003: Requirements for ISO audits ISO 22004: Guideline for ISO ISO 20005: Traceability Under development: ISO 22002/xyz per Food Chain Category ISO Catering / Restaurants ISO Primary Production Next priority: transport / storage / warehousing, animal feed, packaging Handbook: how to use ISO Rules for developing ISO 22002/xyz

17 ISO 22002/xyz Food Categories Ref. ISO 22003

18 Development of PAS for Pre-requisite Programs In addition to PAS 220 the following PAS’ are published: PAS 222: PRP’s on food safety for manufacturing Food for Animals PAS 223: PRP’s on food safety for manufacturing Packaging Materials

19 ISO 22002/z: PRP’s Catering ISO 22002/y: PRP’s Packaging Manufacturing ISO 22002/x: PRP’s Feed Manufacturing ISO 22002/1: PRP’s Food Manufacturing Future expectation Etc. ISO 22000: generic FSMS standard

20 Integrity of Audits and Certification

21 How to ensure integrity of audits? What are the requirements? GFSI requirements (Guidance Document) Scheme requirements, including integrity programmes Certification Body procedures / processes Accreditation Most critical factors: Education, experience and skills of auditor Initial qualification and training process of Certification Body Qualification per scheme and sector Sufficient time for the audit Reviews and monitoring of the auditor Continuous development of the auditor

22 Follow us: Connect with me: Any Questions?

23 Introduction Lloyd’s Register Group at a glance 7,500 employees at offices in 250 cities and towns covering all parts of the world BAsed in more then 100 countries Celebrated our 250 year anniversary last year Four business divisions: Marine Energy Transportation Management systems (LRQA) 2009/10 turnover US$1.25bn 5000 certificates in the Food Supply Chain

24 LRQA, the world leader in business assurance One of the world’s leading providers of independent assurance services A globally trusted brand with a portfolio of internationally recognised clients Clients in more than 120 countries More than 45 accreditation bodies recognise our work Independent and impartial in everything we do (no shareholders) LRQA Business Assurance - a unique approach to get the most from your management systems More than 4,000 certificates in the food industry More than 350 specialised food assessors in 60 countries.

25 LRQA: Most important services Audits, Certification, GAP analysis ISO 9001 / / OHSAS ISO FSSC (ISO and PAS 220) BRC / IFS Dutch HACCP GMP+ (animal feed) CSR, Security Supply chain assurance/2 nd party assessments/validation of standards Training (audit skills and standards) Standards Audit skills Improvement programmes.


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