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Standards & Certificationin the Food Supply Chain

Wageningen, 28 April 2009

Cor GroenveldLRQA

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ContentContentContent

Why private standards?

Structure of certification schemes

Food safety: a management system approach

ISO 22000 and comparison with other standards

Expectations and opportunities

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An independent risk management organisationBusiness streams:

MarineEnergy and TransportationManagement Systems (LRQA)

250 years experience5,000 people in 200 offices

Who are we?Who are we?

BCDBCD

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LRQA servicesLRQA servicesA core competence : A core competence : Audit and certification of management systemsAudit and certification of management systems–– Food Safety Management Food Safety Management –– Quality ManagementQuality Management

ISO 9000ISO 9000QS 9000, TS 16949QS 9000, TS 16949

–– Environmental ManagementEnvironmental ManagementISO 14001ISO 14001EcoEco--auditaudit

–– Health and Safety ManagementHealth and Safety ManagementOHSASOHSAS

–– European Directives (lift, DESP, European Directives (lift, DESP, ……))–– Additional services focused on our clientAdditional services focused on our client’’s needss needs

EvaluationEvaluationTrainingTrainingManagement supportManagement support

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LRQA: activities in the food supply chainLRQA: activitiesLRQA: activities in the in the foodfood supplysupply chainchain

Assessments and certification against all relevant food standards (ISO-22000,BRC,IFS,HACCP,GMP)ISO-9001, ISO-14001, OHSAS-18001 certificationSupply chain certification and risk assessmentsValidation of company standardsAssessments against company standards2nd party supplier assessmentsTraining, support

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The last The last yearyear hashas changedchanged ourour ““foodfood”” vocabularyvocabulary::

OrOr werewere youyou alreadyalready talkingtalking aboutabout

MelamineMelamine salmonella salmonella ““downerdowner”” cowscows

scombrotoxinscombrotoxin foodfood--bournebourne illnessillness

E. ColiE. Coli Swine FluSwine Flu ListeriaListeria

Why private standards?WhyWhy private private standardsstandards??

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FoodFood SafetySafety IssuesIssues

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Why private standards?WhyWhy private private standardsstandards??

Problems in food supply chainsNeed for audits / certification from manufacturers and retailersRegulation / public standards do not provide sufficient assuranceRisk based and supply chain approach

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animal feed

pesticides

fertilisers

meat fish dairy fruit / vegetables

/ grains

chemical products

slaughteringdeboning

farmingfishingbreeding growingchemical processing

packaging

utilities

machines

services

transport / storage

distribution / sales / consuming

processed food

fresh / frozen meat

fresh / frozen fish

short/long shelf life

fresh dairy

fresh/fro -zen fruit/

vegetables

chemical products

Food Supply

Chains

rew

ork

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ISO Guide for accreditation

Certification bodyFood Company Accreditation body

Standard Certification regulation

Technical Board & Committees

Scheme owner

Structure of certification schemesStructure of certification schemes

AccreditedCertified

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Types of certificationTypes of Types of certificationcertification

InspectionProduct / process / personnel certificationManagement system certificationLaboratories

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ISO guides foraccreditation

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Food standardsFoodFood standardsstandards

Proces and product certification– Global Gap– SQF 1000– GMP animal feed / OVOCOM / UFAS– BRC food / packaging / storage and distribution– IFS / ILS– SQF 2000– HACCP Food Safety Management, option A (‘Dutch HACCP’)

Management system certification– HACCP Food Safety Management, option B (‘Dutch HACCP’)– ISO-22000

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Food SafetyFood SafetyA management systemA management system

approachapproach

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Risk based management systemsRisk based management systems

externalagreements

fulfilled fulfilled agreementsagreementsmanagement system

control and improvement

haccpanalysis

CCP’s

health& safetyanalysis

CCP’s

qualityanalysis

CCP’s

environmental

analysisCCP’s

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Risk based approachRisk based approachRisk based approach

Environment

Food safety

Brand image Others

Quality

Personnel safety and satisfaction

Efficiency

Informationsafety

Image / brand

Security / bio terrorism

Reliability of delivery

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Food Safety Management Systems: a modelFood Safety Management Systems: Food Safety Management Systems: a modela model

Good Practices / PRP’s

HACCP principles(Codex Alimentarius)

Management System elements• GAP,GMP,GDP, GRP’s

• Codex Alimentarius: General Principles of FoodHygiene (CAC/RCP 1)

• Codex Alimentarius:HACCP System andGuidelines for its application

elements of ISO-9001:2000

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Food Safety Management Systems: a modelFood Safety Management Systems: Food Safety Management Systems: a modela model

Good Practices / PRP’s

HACCP principles(Codex Alimentarius)

Management System elements

Basis

Food Food safetysafetysystemsystem

Food Food safetysafetymanagement management systemsystem

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Principle of a food safety management system

Principle of a Principle of a food safety management systemfood safety management system

-requirements-materials-processes-products-PRP’s

Riskanalysis operational

PRP´s

Control measuresHazard

identification

HACCP planCCP´s

Validation

Verification

Modification

Implementation

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animal feed

pesticides

fertilisers

meat fish dairy fruit / vegetables

/ grains

chemical products

slaughteringdeboning

farmingfishingbreeding growingchemical processing

packaging

utilities

machines

services

transport / storage

distribution / sales / consuming

processed food

fresh / frozen meat

fresh / frozen fish

short/long shelf life

fresh dairy

fresh/fro -zen fruit/

vegetables

chemical products

Food Supply

Chains

rew

ork

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ISOISO--2200022000

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ISO-22000ISOISO--2200022000ISO ISO TechicalTechical Committee 34 Committee 34 Working Group 8 (ISO TC 34/WG 8)Working Group 8 (ISO TC 34/WG 8)Experts from:Experts from:

JapanJapanUnited StatesUnited StatesAustraliaAustraliaCanadaCanadaKoreaKoreaBelgiumBelgiumDenmarkDenmark

United KingdomUnited KingdomGermanyGermanyFranceFranceThe NetherlandsThe NetherlandsItalyItalySwedenSweden

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ISO-22000ISOISO--2200022000

ISO Technical Committee 34 ISO Technical Committee 34 Working Group 8 (ISO TC 34/WG 8)Working Group 8 (ISO TC 34/WG 8)Also members:Also members:

Global Food Safety Initiative (CIES)Global Food Safety Initiative (CIES)Codex Codex AlimentariusAlimentariusCIAACIAA

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Current statusCurrentCurrent statusstatus

ISO-22000 published September 2005Standard for whole supply chainAccreditation availableEstimate: 4000 certificates issuedSector specific documents are being developed

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Technical specifications for ISOTechnical specifications for ISO--22000:22000:

ISO/TS 22003: ISO/TS 22003: Guidance for certification Guidance for certification ISO/TS 22004: ISO/TS 22004: Guidance on the useGuidance on the useISO 22005: ISO 22005: TraceabilityTraceability

Current statusCurrentCurrent statusstatus

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1 Scope1 Scope2 Normative references2 Normative references3 Terms and definitions3 Terms and definitions4 Food safety management system4 Food safety management system5 Management responsibility 5 Management responsibility 6 Resource management 6 Resource management 7 Planning and realization of safe products7 Planning and realization of safe products8 Validation, verification and improvement of the FSMS system8 Validation, verification and improvement of the FSMS system

Annex A: cross reference with ISO-9001Annex B: cross reference with HACCP principlesAnnex B: cross reference with HACCP principlesAnnex C: examples codes of practices and control measuresAnnex C: examples codes of practices and control measures

Content of ISO 22000Content of ISO 22000Content of ISO 22000

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Internal communication– Communication policy and specially the tasks of

employees to control food safety– Communication of changes

External communication– Upstream: what Hazards need to be controlled?– Downstream: Hazards? Correct use?

Content of ISO 22000Content of ISO 22000Content of ISO 22000

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Pre-requisite Programmes (PRP’s)

– basic requirements (GMP,GAP,GRP)– not specific described, reference to good

practices– not for control of hazards with significant health

risk

Content of ISO 22000Content of ISO 22000Content of ISO 22000

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Control significant Hazards

Two possibilities:– HACCP plan (CCP’s)– operational pre-requisite programmes (OPRP’s)

Content of ISO 22000Content of ISO 22000Content of ISO 22000

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Hazards & Control MeasuresHazards & Control Measures

Hazard Identification

•Prelim. information / data•Experience•External information •Information from the food chain

Hazard Assessment

Food safety hazards& acceptable levels

Hazards to control

Assessment of control measures

Combinations of control measures

OperationalPRP(s)CCP(s)

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Validation (before)– For OPRP’s, CCP’s– Review if the control measures for significant

Hazards WILL BE effective (capability)

Verification (afterwards)– For PRP’s, OPRP’s, CCP’s– Review if the control measures HAVE BEEN

effective

Content of ISO 22000Content of ISO 22000Content of ISO 22000

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Control of changes

– Communication– Hazard Analysis– Validation– Verification

Content of ISO 22000Content of ISO 22000Content of ISO 22000

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PAS 220PAS 220

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PAS 220 : 2008PAS 220 : 2008

Initiated by G4 and CIAAInitiated by G4 and CIAAPublicly Available SpecificationPublicly Available SpecificationPrerequisite Prerequisite programmesprogrammes on food safety for food manufacturingon food safety for food manufacturingAdditional to ISO 22000 (chapter 7.2.3)Additional to ISO 22000 (chapter 7.2.3)HarmonisationHarmonisation of food manufacturerof food manufacturer’’s s PRPPRP’’ssDirectly addresses requirements of GFSIDirectly addresses requirements of GFSI

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PAS 220 : 2008PAS 220 : 2008

Requirements for:Requirements for:

–– Construction, layout buildings & facilitiesConstruction, layout buildings & facilities–– Layout premises, workspace, employee facilitiesLayout premises, workspace, employee facilities–– Supplies of utilities (like air, water, energy)Supplies of utilities (like air, water, energy)–– Supporting activities (like waste, sewage)Supporting activities (like waste, sewage)–– Suitability of equipmentSuitability of equipment–– Management purchased materialsManagement purchased materials–– Prevention cross contaminationPrevention cross contamination–– Cleaning and Cleaning and sanitisingsanitising–– Pest controlPest control–– Personnel hygienePersonnel hygiene–– ReworkRework–– Product recallProduct recall–– WarehousingWarehousing–– Product information, consumer awarenessProduct information, consumer awareness–– Food defense, biovigilance, bioterrorismFood defense, biovigilance, bioterrorism

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FSSC 22000FSSC 22000

Food Safety System Certification Scheme Food Safety System Certification Scheme ISOISO--22000 and PAS 22022000 and PAS 220

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Background and Background and benefitsbenefits of the of the schemescheme

NeedNeed forfor international international harmonisationharmonisation of of foodfood safetysafety standardsstandardsNeedNeed forfor supplysupply chainchain approachapproachUseUse of of existingexisting, independent, international , independent, international standardsstandardsISO 22000, PAS 220 and ISO 22003ISO 22000, PAS 220 and ISO 22003Scope: Scope: foodfood manufacturingmanufacturingStakeholderStakeholder approvalapproval & & commitmentcommitment ((industryindustry, , retailersretailers))High High qualityquality foodfood safetysafety auditsauditsIndependent Independent schemescheme managementmanagementTransparencyTransparencyNon Non profitprofit approachapproachwww.fssc22000.comwww.fssc22000.com

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HACCP FSM SchemeGlobal

Global Gap SchemeThe Netherlands

Foundation forFood Safety Certification

Foundation Foundation forfor foodfood safetysafety certificationcertification

FSSC 22000 SchemeGlobal

Standard

•ISO 22000•PAS 220

Regulation•ISO-22003•additional regulation

Board of stakeholders

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Comparison with otherComparison with otherstandardsstandards

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Very much comparableVery much comparableMore specific in ISOMore specific in ISO--22000:22000:–– Requirements for communicationRequirements for communication–– Chain approachChain approach–– Commitment of managementCommitment of management–– Change controlChange control

ISO-22000 and Dutch HACCPISOISO--22000 and 22000 and DutchDutch HACCPHACCP

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ISO-22000 and BRC-Food / IFSISOISO--22000 and BRC22000 and BRC--Food / IFSFood / IFS

ISOISO--22000: HACCP and management system 22000: HACCP and management system requirements more specificrequirements more specificBRC/IFS more specific in requirements for BRC/IFS more specific in requirements for good practicesgood practicesBRC/IFS process certification / ISOBRC/IFS process certification / ISO--22000 22000 management system certificationmanagement system certificationISOISO--22000 more specific in management 22000 more specific in management commitment, communication, chain approach commitment, communication, chain approach and change controland change control

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ISOISO--22000 and SQF 1000 and 200022000 and SQF 1000 and 2000

SQF 1000: pre gateSQF 1000: pre gateSQF 2000: post gateSQF 2000: post gateFood safety and quality systemFood safety and quality systemThree levels:Three levels:– Level 1 Food Safety Fundamentals– Level 2 Certified HACCP Food Safety Plans– Level 3 Comprehensive Food Safety and Quality

Management SystemLess detailed on supply chain, change management and HACCP

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Certification process ISO-22000 Certification process ISOCertification process ISO--22000 22000

Comparable with HACCPComparable with HACCP--RVA (and ISORVA (and ISO--9001)9001)Stage 1 and stage 2 auditsStage 1 and stage 2 auditsCertificate 3 years validCertificate 3 years validSurveillances half yearly or yearlySurveillances half yearly or yearlyIntegrated audits against multiple standards Integrated audits against multiple standards possiblepossibleMultiMulti--site certification possiblesite certification possibleAccredited management system certificationAccredited management system certificationTransition audits from existing certificates to Transition audits from existing certificates to ISOISO--2200022000

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Opportunities Opportunities & &

Expectations?Expectations?

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International high commitmentInternational high commitmentIndustry: tool for chain controlIndustry: tool for chain controlCodex: extension and added value to Codex: extension and added value to HACCP principlesHACCP principlesRetailers: positive dialog on going (in GFSI Retailers: positive dialog on going (in GFSI technical committee)technical committee)

Acceptation ISO-22000AcceptationAcceptation ISOISO--2200022000

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Improvement food safety in the whole chainInternational harmonisationReduce overlap in standardsReduction of time and costsImprovements of the quality of audits

Added value ISO-22000?

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Pre-requisite programmes

HACCP principles(Codex Alimentarius)

Management System elements

Specificrequire-ments

ISOISO--2200022000

GFSI & GFSI & IFSIFS, ,

BRCBRC, , GMPGMP++

A possible route to harmonisationA possible route to harmonisationA possible route to harmonisation

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xxx PRP’sAgricultural manufacturing

xxx PRP’sPackaging manufacturing

xxx PRP’sFeed Manufacturing

PAS 220 PRP’sFood Manufacturing

ISO22000: generic FSMS standard

Possible approach

Etc.

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ISOISO--22000 22000 willwill bebe a a globalglobal standardstandard forfor FSMS FSMS ((adoptedadopted byby the the largelarge manufacturersmanufacturers) ) Commitment from CIAA and CodexCommitment from CIAA and CodexPRP PRP documentsdocuments TechnicalTechnical specificationspecification forforspecificspecific goodgood practicespractices / / PRPPRP’’ssRequestRequest forfor GFSI GFSI approvalapproval ISOISO--22000 / PAS 220 22000 / PAS 220 schemeschemeSmall organisations: interpretation document / Small organisations: interpretation document / trainingtraining--knowledge providing / GFSI projectknowledge providing / GFSI project

Expectations & OpportunitiesExpectationsExpectations & & OpportunitiesOpportunities

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Recent developmentsRecent developments

GFSI approved 4 standards: BRC, IFS, Dutch HACCP GFSI approved 4 standards: BRC, IFS, Dutch HACCP option B, SQF 2000option B, SQF 2000

MigrosMigros, Carrefour, , Carrefour, AholdAhold, Metro, Tesco, Delhaize, Wal, Metro, Tesco, Delhaize, Wal--Mart Mart accept any of the GFSI approved standardsaccept any of the GFSI approved standards

G4 / CIAA (G4 / CIAA (DanoneDanone, Unilever, Kraft, Nestl, Unilever, Kraft, Nestléé developed a developed a PRP document: PAS 220PRP document: PAS 220

Governmental interest for third party certificationGovernmental interest for third party certification

GFSI started project for small organisations / developing GFSI started project for small organisations / developing countriescountries

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GFSI project for small organisationsGFSI project for small organisations

Website basedWebsite basedSelf questionnaire for organisationSelf questionnaire for organisationAudit against minimum food safety requirementsAudit against minimum food safety requirementsImprovement / implementation stageImprovement / implementation stageCertification against a GFSI approved standardCertification against a GFSI approved standardAudit information available for clients (retail, Audit information available for clients (retail, manufacturers)manufacturers)Once approved, accepted by all!Once approved, accepted by all!

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Thank you for your attention!

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