Presentation on theme: "GMP + -certificationscheme 2006 Production of feed Product Board Animal Feed Dik Wolters and Els van der Boon."— Presentation transcript:
GMP + -certificationscheme 2006 Production of feed Product Board Animal Feed Dik Wolters and Els van der Boon
Why redesign the GMP programme? Reasons: ISO 9001:1994 ISO 9001:2000 NL-HACCP Food has been updated Improve accessibility more logical sequence, remove duplicates National focus international (EU) Ready for accreditation Change to Feed Hygiene Regulation (Reg. (EG) 183/2005)
Final result The GMP + certification scheme is: Up-to-date Applicable internationally Covers complete animal feed sector Is supported by the animal production chain 'Feed Hygiene Regulation'-proof
Layout of the new GMP documents participation requirements certificate
Layout of the B documents: standards
Layout of the B documents: appendices
B documents: standards
B1 Production and Processing No distinction by type of animal feed GMP B1: old to new Merging of 4 production standards Transport remains separate Also includes requirements for storage and trade
Scope GMP B1: Production & Processing of Feeds All forms of physical interaction with animal feed grinding, mixing, pelletizing extrusion, expansion cleaning, drying bagging / packing internal storage and internal transport etc. All types of feed Intended for producers! Transport remains separate Also includes requirements for storage and trade
Scope GMP B3: Trade in animal feeds All trade (= purchasing and selling) administrative ‘paper office’ All types of feed No requirements for production & processing Storage & simple processing B1 Intended for traders!
Summary: scope of the standards Scope of some standards StandardB3B1B4 Target group‘trader’‘producer’‘transporter’ ActivitiesTradeProduction and Processing Transport If in addition to production also trade or storage no problem, requirements included in B1 If in addition to trade also storage or simple processing B1 If also transport B4
What does this mean for a company? (Art. 4.1) 1.Describe the feeds + the activities related to the feeds All feeds and activities for which there is a standard must be in system 2.Describe the locations All locations where the feed activities take place must be in the system 3.Describe other activities May not influence safety
4. Establish exceptions ‘Paper’ trade in non-GMP feeds Pet foods 5. Establish contracted out work All activities for which there is a standard: GMP All other matters: under own control What does this mean for a company? (Art. 4.1) - cont'd
What is the scope of my system? Activities/feeds & locations Which standard(s) must I apply? Which requirements must I apply? What is on the certificate? What does this mean for a company? (Art. 4.1) - conclusions √ √ √ √
Specification of scope on certificate In accordance with fixed terminology Combination of activities and feeds Activities Derived from names of standards Animal feeds All animal feeds Goes on PDV website In free section you can specify
ActivitiesProducts Production / Processing Transport Cultivation Trade Storage and transhipment Analyse Feed materials Premixes Feed additives Compound feed Pet foods in accordance with standards B1 and B4.1 ( or another standard) In the free section you can specify, for example Production of poultry feeds Production of calves milk Collection and drying of grains Specification of scope on certificate
Structure of GMP + B1 Production Feed Hygiene Regulation Experience with GMP + standards } ≈ ISO 22000 Based on: HACCP Foodstuffs NL ISO 9001-2000
Amendments to the content New HACCP system Prerequisite programme integrated New ISO 9001:2000 content/structure Chapter layout Description changed in accordance with feed safety (instead of quality)
Amendments to the content Addition of new requirements from the Feed Hygiene Regulation Requirements from Appendix II included Experience with GMP standards Basic quality feed safety Less administration such as procedures, lists and overviews
General structure of the standard 8 chapters, as in ISO9001 1 to 3:Scope, definitions, etc. 4: Feed Safety System 5: Management Responsibility 6: Management of resources 7: HACCP + Process control 8: Measurement, analysis and improvement
What else is different in the standard? Specification of major changes per chapter Chapter 1 Subject and scope … Chapter 2 Normative references …. Chapter 3 Terms and definitions ….. …. have already been discussed
Chapter 4 Feed safety system Scope of the system (4.1): has already been discussed Fewer prescribed procedures (4.2): Control of calibration / maintenance of measuring devices Handling, storage and packaging Statistical techniques What else is different in the standard?
Fewer mandatory lists (4.2): No list of suppliers No quarterly overview of analyses carried out No list of analyses carried out per laboratory Management statement no longer has to be send to certification body Keeping period for records (4.2) from 2 3 years What else is different in the standard?
Chapter 5 Management responsibility More emphasis as a result of HACCP and the General Food Law Management review (5.5) more explicity summary of input (5.5.2) and output (5.5.3)
What else is different in the standard? Chapter 6: Management of resources
What else is different in the standard? Chapter 6: Management of resources Personnel (6.2) Good care because of feed safety Protective clothing if necessary Rules with respect to eating, drinking and smoking
What else is different in the standard? Environment, buildings, production areas, equipment (6.3) Environment/terrain (6.3.1/220.127.116.11) Awareness of risks from the environment Production facilities (18.104.22.168) More explicit control of vermin Water which is used is safe for animals Sufficient light No admittance for unauthorised persons Visitors' regulations
What else is different in the standard? Working environment (6.4) Covers the daily work activities cleaning and disinfection, vermin control, maintenance, waste control (new!)
What else is different in the standard? Summary of Chapter 6 Care for: Good personnel Good facilities (including rooms, equipment) Work tidy and clean prerequisites for successful application of HACCP (Chapter 7) √ √ √
What else is different in the standard? Chapter 7 HACCP + Process control Prerequisite programme (7.1) included more explicitly in B1 requirements can be found in chapters 6+7 Control measures (7.6) General control measures: part of prerequisite programme not linked to CCP previously point of attention
What else is different in the standard? Control measures (7.6) Specific linked to CCP often measurable such as time and temp. supported by standards, monitoring and corrective actions
What else is different in the standard? Validation (7.10) Does the HACCP system work? Verification: assessment after Validation (new):rassessment before Hazards founded and complete Risk classification founded Control measures sufficient Monitoring plan adequate Corrective actions adequate by validation team HACCP team + independent members
What else is different in the standard? Chapter 8 Measurement, analysis and improvement More attention for continuious improvement Follows HACCP Consciously engaged compliance with chain requirements and legislation Corrective measure prevention of non conformities Corrective action (7.9) correcting non conformities
What is new in the appendices?
Appendix 4 Minimum requirements for inspection and control Merging of GMP 18a & b and action plans Protocols with standard layout Duplicates removed Report analyses results to the Undesirable Substances (DOS) Database Analysis obligation on feed materials for livestock companies has lapsed (except for Salmonella) Cross-reference table as aid (www.pdv.nl)
Layout of the B documents: appendices
Appendix 10 Minimum Requirements for Purchasing Linked to 7.11 Purchasing Make sure you get what you ordered Strict requirements based on(7.11.1): ‘Purchase animal feeds and services from GMP + - certified companies’ + ‘Risk assessment published in Feed Materials Risk Assessment (DRV) database (= feed material can be controlled)’
Definitions Relationship between products and feeds Feeds Compound feeds Feed materials Feed additives Premixes Products also include: Feed medicines Processing aids Cleaning agents etc.
Appendix 10 Minimum requirements for purchasing a) with GMP + -certificate (7.11.1a) Compound feeds, premixes, feed materials and feed additives O&O, transport, production & processing, analyses Also: bagging, packaging, contract production, storage, etc.
Appendix 10 Minimum requirements for purchasing: b) with equivalent / approved certificate (7.11.1b) Product / ServiceStandardRemarks AllOvocom Compound feed + feed material QSOnly QS system partners Feed materialFemas, IFSA GTP Addtional requirements Grains, seeds and legumes FFCAT, GZP Bakery waste product Graded potatoes Hyg. Code Foodstuffs‘HACCP’(‘under construction’) AnalysisISO 17025Addtional requirements
Appendix 10 Minimum requirements purchasing: c) as Gatekeeper (7.11.1c) Producer is not GMP + -certified As client you ct as guarantor Policy = case by case (per type of animal feed and/or origin) Gatekeeper on extra conditions Checking takes place during audit at customer At this moment concrete requirements for Feed additives Products from grower (grain, seeds, legumes but also straw and hay) Some feed materials: entry check
Appendix 10 Minimum requirements purchasing: c) other products/services (7.11.1d) self assessment and check assess and control the risks Silo cleaning Vermin control Cleaning and disinfection agents
Practical consequences of the transition Manuals: In accordance with new GMP B1 and/or By way of good cross-reference table Cross-reference tables as aids www.pdv.nl
Transitional period GMP + 2003 - 2006 Per 1 January 2006 GMP + 2006 replaces GMP + 2003 2006 transition year the two schemes run alongside one another in 2006 GMP participant & certification body: contract GMP + 2006 Audit on the basis of GMP + 2006 Certificate GMP 2003 Certificate GMP 2006
What is still to be changed or developed? Some GMP standards (cultivation, feeding) Residue norms (MRLs) and carry-over Uniformity of mixing Monitoring Gatekeeper for food Supplier assessment and selection Sampling protocols HACCP manual