2. Jun 26-27, 2006 Dr Prasert Suttiprasit 1 12-ICIT: Going for Gold 12-ICIT: 02-01K

3. Jun 26-27, 2006 Dr Prasert Suttiprasit 2 Organizations are more efficient and effective when they use a process approach.  Applying a process model concept to incorporate with in the framework of various international standards and quality tools create extremely value-added.  The processes must control all activities within the organization. Processes have to eliminate the opportunities for nonconformities and not rely on personnel to catch problems and manage processes. Quality & Food Safety Process Approaches

4. Jun 26-27, 2006 Dr Prasert Suttiprasit 3 National – Network – International Food Standards FAMI-QS GMO ISO 9001 GMP standard for Corrugated & Solid Board IFS GFSI Guide SQF AG 9000 ISO 14001 McDonalds system Kraft food system Nestlé NQS Eurepgap Friesland Coberco FSS DS 3027 GMP TISI BRC-Food Ducth HACCP Irish HACCP M&S system Aldi system Waiterose system GMP GAP GTP GDP

5. Jun 26-27, 2006 Dr Prasert Suttiprasit 4 Global/International Food Quality & Safety Standards

6. Jun 26-27, 2006 Dr Prasert Suttiprasit 5 From Farm to Table / From Farm to Fork

7. Jun 26-27, 2006 Dr Prasert Suttiprasit 6 Handle all issues of every quality and food safety management system ISO 9001: 2000, GMP/GHP and HACCP, ISO 22000, BRC and etc. Common documents for as many parts of the system as possible. Have the unique management operation strategy including the single integrated quality and food safety management working team. If possible do things just once but for all parts of the systems, e.g. management review, supplier control, internal audits and etc. Process Approach Characteristics

8. Jun 26-27, 2006 Dr Prasert Suttiprasit 7 Step 1: Analysis of Company Status Has to evaluate the company status, i.e. it strengths-weaknesses-opportunities-threats Step 2: Defining the Company Vision/Mission and Strategy Step 3: Identifying Company Processes Step 4: Simplifying Put the effort to identify and eliminate non-value adding activities in a process Step 5: Characterizing Key Performance Indicators, KPIs

9. Jun 26-27, 2006 Dr Prasert Suttiprasit 8 Step 6: Implementing & Monitoring To assures that the metrics associated with the process have been established and maintained Step 7: Determining for Improvement To determine whether the process is needed to be re-designed. Step 8: Improving (PDCA) The classic P-D-C-A principle still be active and good for all processes. Step 9: Re-designing If incremental improvement yields diminishing absolute returns, re-designing has to be the choice.

10. Jun 26-27, 2006 Dr Prasert Suttiprasit 9 Process Identifying Yes No Vision/Mission Defining Status Analyzing SimplifyingCharactering Implementin g & Monitoring Can be Improving? Improving Redesigning 1 2 34 5 6 7 8 9

11. Jun 26-27, 2006 Dr Prasert Suttiprasit 10 Quality & Food Safety Standards

12. Jun 26-27, 2006 Dr Prasert Suttiprasit 11 Quality & Food Safety Standards

13. Jun 26-27, 2006 Dr Prasert Suttiprasit 12 RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969, Rev. 4-2003E Joint FAO/WHO Food Standards Programme CODEX ALIMENTARIUS COMMISSION Quality & Food Safety Standards

14. Jun 26-27, 2006 Dr Prasert Suttiprasit 13 Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments Additional copies are available from: Office of Compliance Division of Cooperative Programs (HFS-625) Center for Food Safety and Applied Nutrition Food and Drug Administration 5100 Paint Branch Parkway College Park, MD 20740 (Tel) 301-436-2350 U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition [July 2005] Quality & Food Safety Standards

15. Jun 26-27, 2006Dr Prasert Suttiprasit14 Quality & Food Safety Standards

16. Jun 26-27, 2006 Dr Prasert Suttiprasit 15 Quality & Food Safety Standards

17. Jun 26-27, 2006 Dr Prasert Suttiprasit 16 INTEGRATION OF STANDARDS WIs & Other Supporting Docs Procedures GMP HACCP ISO IMS

18. Jun 26-27, 2006 Dr Prasert Suttiprasit 17 Strategic Establishment Vision-Mission-Policy-Objectives Strategy Plan Organization Management System Organization Structure, Responsibility and Authority Management and Customer Focus Management Control and Review Application Matrix of BRC, ISO 22000, Codex GMP/GHP and HACCP, and ISO 9001 : 2000 Integrated Production Process and Floor Plan Diagram Resource Management and Factory Environment Standards Production Hygiene and Prerequisite Programs HACCP System Process Control, Measurement and Analysis, and Corrective and Preventive Actions Required Documented Procedures and Supporting Documents Integrated Documentation Structure

19. Jun 26-27, 2006 Dr Prasert Suttiprasit 18