1. Food Safety
Management
Deb Smith
Global Hygiene Specialist

2. Agenda Food Safety Management Why have food safety management?
How is it achieved?
CODEX
Good Manufacturing Practice (GMP)
HACCP, HACCP Pre-requisites, Operational PRs
ISO 9000/9001
ISO and ISO/TS :2009 (2013)
The Global Food Safety Initiative (GFSI)
FSSC and other GFSI recognised food safety schemes
Certification Bodies and Third Party Audits
Accreditation Bodies
Business to Business Audit standards

3. Why is it important? Food Safety Management
Improves effectiveness and efficiency of production
Reduces production downtime
Improves food safety, quality and shelf-life
Reduces waste
Minimises risk of product recalls
Protects/improves company reputation & income
Minimises risk and cost of prosecution
Associated cost benefits

4. CODEX & Good Manufacturing Practice
Food Safety Management
CODEX & Good Manufacturing Practice
CODEX
GMP
CODEX (1961) a collection of internationally recognised standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.
Good Manufacturing Practice (GMP) a system to ensure that products meet food safety, quality and legal requirements. All food manufacturers should have GMP in place.

5. How? Food Safety Management
Traditional concept of food safety management
CODEX
Good Manufacturing Practice (GMP)
Specified raw materials IN
Hygienic Design
Process Development
Hygienic Practices
Process Control
Safe wholesome foods
OUT

6. Introduction of HACCP Food Safety Management
Hazard Analysis and Critical Control Point.
Developed in 1950s by food scientists and engineers from The Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space Administration.
Designed to ensure food safety for the manned space program.
First HACCP document published in 1989, by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).

7. HACCP Food Safety Management
7 point system used in the food and other industries to identify and control hazards
Focus on raw materials, product and process
Conduct a hazard analysis
Determine the Critical Control Points (CCPs)
Establish critical limits
Monitor the control of CCPs
Establish corrective actions
Establish verification procedures
Fully record procedures and results

8. HACCP pre-requisite programmes (PRPs)
Food Safety Management
HACCP pre-requisite programmes (PRPs)
Focus on production environment, people and facilities
HACCP pre-requisites are the fundamentals of GMP
Best practice pre-requisites should be in place in all factories
Building design
Equipment design
Maintenance
Cleaning and Disinfection
Personnel hygiene
Pest control
Waste control

9. Operational pre-requisite programmes (oPRPs)
Food Safety Management
Operational pre-requisite programmes (oPRPs)
Section 7 of ISO requires the implementation and management of Pre-requisite Programs, and Operational Pre-requisite programs (oPRPs)
oPRP's are usually associated with CCPs, identified through HACCP.
oPRPs identify those procedures that are essential in order to reduce the likelihood of introducing food safety hazards to, and/or the contamination of, or proliferation of food safety hazards in, the product(s) or in the processing environment.
oPRP's should be identified and validated in compliance with ISO (and FSSC 22000).

10. Specified raw materials
Food Safety Management
CODEX & GMP
Hazard Analysis
PRPs / oPRPs
HACCP
Specified raw materials IN
Hygienic Design
Process Development
Hygienic Practices
Process Control
Safe wholesome foods
OUT

11. Introduction of ISO 9000 (1987) and 9001 (2008)
Food Safety Management
Introduction of ISO 9000 (1987) and 9001 (2008)
Quality Standards, not specifically related to food
Published by the International Organisation for Standards (ISO), available through National standards bodies
ISO 9000 deals with the fundamentals of quality management systems
ISO 9001 deals with the requirements that organisations wishing to meet the standard have to fulfill, to ensure that they meet the needs of customers, while meeting statutory and regulatory requirements related to the product.
Third party certification bodies provide independent confirmation that organisations meet the requirements of ISO 9001.
Over
organisations worldwide are independently certified, making ISO 9001
one of the most widely used management tools in the world today

12. Introduction of ISO 22000 (2005) & ISO/TS 22002-1:2009 (2013)
Food Safety Management
Introduction of ISO (2005)
& ISO/TS :2009 (2013)
Standards dealing with food safety. A general derivative of ISO 9000
Published by the International Organisation for Standards (ISO), available through National standards bodies
Specifies the requirements for a food safety management system that involves the following elements:
interactive communication
system management
pre-requisite programs
HACCP principles
ISO (2005), Food safety management systems. Requirements for any organization in the food chain, and ISO/TS :2009 (2013), Prerequisite programmes on food safety. Part 1: Food manufacturing, together make up the Food Safety System Certification FSSC , a global food safety initiative (GFSI) approved scheme.

13. The Global Food Safety Initiative (GFSI)
Food Safety Management
The Global Food Safety Initiative (GFSI)
A non-profit foundation, created under Belgian law in 2000.
Managed by the Consumer Goods Forum
A business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.
Provides a platform for collaboration between some of the world’s leading food safety experts from retail, manufacture & food service, service providers associated with the food supply chain, international organisations, academia & government

14. Other GFSI recognised Food Safety Schemes
Food Safety Management
Other GFSI recognised Food Safety Schemes
British Retail Consortium (BRC)
The BRC Global Standard for Food Safety issue 7
Food Safety System Certification
FSSC v.4
Safe Quality Foods Program (SQF)
SQF code 8th Ed., Level 2
International Featured Standards (IFS)
IFS Food Standard v.6
PrimusGFS Standard
PrimusGFS V2.1, Dec. 2011
Global Red Meat Standard (GRMS)
GRMS 4th Ed., V4.1
Global Aquaculture Alliance (GAA)
GAA, Seafood. Best Aquaculture Processing (BAP) Seafood Processing Standard

15. British Retail Consortium (BRC)
Food Safety Management
British Retail Consortium (BRC)
Established
1998 in UK
No. of certificated suppliers
~25,000
No. of countries where present
~130
Website
Scheme scope
Food quality and safety
Scheme requirements
Prescriptive
Certification process
Direct on-site audit by certification body and scheme owner
Certification validity
1 year (Grade C – 6 months)
Certification mark
Not allowed to be displayed on the product

16. Food Safety System Certification (FSSC)
Food Safety Management
Food Safety System Certification (FSSC)
Established
2009 in Europe
No. of certificated suppliers
~15,000
No. of countries where present
~140
Website
Scheme scope
Food safety
Scheme requirements
Provides framework requirements that allow a company to demonstrate their food safety system
Certification process
Stages 1 & 2 – both on-site audits. Critical items from Stage 1 must be closed during Stage 2 audit. Audit and Certificate issue by certification body and scheme owner.
Certification validity
3 years
Certification mark
Not allowed to be displayed on the product

17. Safe Quality Foods Program (SQF)
Food Safety Management
Safe Quality Foods Program (SQF)
Established
1994 in Australia
No. of certificated suppliers
~3,000
No. of countries where present
~20 including USA
Website
Scheme scope
Level 2 - Food safety; Level 3 – Food safety & quality
Scheme requirements
Some requirements are prescriptive. A full-time SQF practitioner is required.
Certification process
Stage 1 – on or off-site audit. Stage 2 – on-site audit. Any non-conformities found at Stage 1 must be closed out prior to Stage 2 audit. Company needs to register in Quickfire system prior to certification process
Certification validity
1 year (Grade C – 6 months)
Certification mark
Level 3 certification can use certification mark on product

18. International Featured Standards (IFS)
Food Safety Management
International Featured Standards (IFS)
Established
2003 in Germany
No. of certificated suppliers
~16,800
No. of countries where present
~90
Website
Scheme scope
Food quality and safety
Scheme requirements
Prescriptive
Certification process
Direct on-site audit by certification body and scheme owner
Certification validity
1 year
Certification mark
Not allowed to be displayed on the product

19. Specified raw materials
Food Safety Management
CODEX & GMP
Hazard Analysis
ISO 9000/1
FSSC 22000
PRPs / oPRPs
HACCP
Specified raw materials IN
Hygienic Design
Process Development
ISO/TS
ISO 22000
Hygienic Practices
Process Control
Safe wholesome foods
OUT

20. What the GFSI schemes say about cleaning equipment
Food Safety Management
What the GFSI schemes say about cleaning equipment
SQF code 8th Ed., Section &
Equipment and utensils shall be designed, constructed, installed, operated, and maintained so as to meet any applicable regulatory requirements and not pose a contamination threat to product.
All equipment, utensils and protective clothing shall be cleaned after use or at a frequency to control contamination and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination.

21. Certification Bodies & Third Party Audits
Food Safety Management
Certification Bodies & Third Party Audits
Food safety scheme audits are usually carried out by auditors employed by the scheme themselves or by Certification Bodies including;
National Sanitation Foundation (NSF)
SGS
Bureau Veritas
Cert-ID
American Institute of Baking (AIB)
NCS International
Audits carried out by Certification Bodies are known as Third Party Audits

22. Accreditation Bodies & Business to Business Audit standards
Food Safety Management
Accreditation Bodies & Business to Business Audit standards
Accreditation Bodies
Business to Business Audit standards
Certification Bodies should
be accredited, for example, by the
Food safety audits can also be conducted by the customer of the food manufacturer, e.g.
Food retailers, e.g. Tescos and Marks & Spencer
Companies that buy ingredients from the food manufacturer . These audit standards are based on the Global Food Standards but tend to be more detailed and prescriptive.
scheme operator
International Accreditation Service (IACS, USA)
United Kingdom Accreditation Service (UKAS)

23. BRC v.7 vs Business to Business Audit standard
Food Safety Management
BRC v.7 vs Business to Business Audit standard
BRC v.7 (2015)
Retailer (Tescos v )
‘Cleaning equipment shall be:- hygienically designed and fit for purpose, suitably identified for intended use (e.g. Colour coded or labeled), cleaned and stored in a hygienic manner to prevent contamination. Equipment used for cleaning high care and high risk areas shall be visually distinctive and dedicated for use in that area.’
Cleaning equipment….. must be fit for purpose, in good condition, easily cleanable and not pose a risk of foreign object contamination. Brushes with heat set or resin set bristles are used on food contact surfaces. A colour coded system must be in place to identify and segregate cleaning equipment between tasks and across High, Medium and Base areas. VS

24. The Food Safety Pyramid
Food Safety Management
The Food Safety Pyramid
GFSI recognised schemes
BRC, SQF, FSSC 22000, IFS
ISO/TS :2009 (2013) Operational pre-requisites programme ISO 22000
Business to business audit standards
ISO 9000/1 Pre-requisites programme HACCP
CODEX & GMP

25. Further information about food safety standards
Food Safety Management
Further information about
food safety standards
Deb Smith
Global Hygiene Specialist
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