9_traceability and best practices record keeping r3
TRANSCRIPT
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TraceabilityAnd
BestPracticesRecordKeeping
AliciaKhoSelamatTraceabilityWorkshop
1213May2008
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totaltraceability Content
1.Introduction
2.CodexAlimentarius GeneralPrinciples
3.ISO22000:2005
4.ISO22005:2007
5.GLOBALGAP6.BritishRetailConsortium GlobalFood
Standard
7.SafeQuality
Food
(SQF)
1000
&
2000
8.CIES GlobalFoodSafetyInitiative
9.Summary
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Introduction
Standardson
food
safety
developed
from
1893 onwardsasameanstofacilitate
internationaltrade.
Organizations,transnational,national,public
orprivate,startedtodevelopstandardson
foodsafety
in
general
and
for
meat,
milk,
eggs
andseafood inparticular.
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Introduction
Currently,
413 differentinternationalstandardsonseveral
aspectsoffoodsafety(HygieneandHACCP)
111 internationalstandards
on
several
aspects
of
fisheriesandfishprocessing,
25 differentinternationalstandardsspecifically
focusingonaquaculture(EU/DGJointResearchCentreIPTS2005b;FAO2007;NACA2007).
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TraceabilityRequirements
inCodexAlimentarius
The
Codex
Alimentarius
Commission
was
created
in
1963byFAOandWHOtodevelopfoodstandards,
guidelinesandrelatedtextssuchascodesofpractice
undertheJointFAO/WHOFoodStandardsProgramme.
TheCodex
Alimentarius
is
recognized
by
the
World
TradeOrganizationasaninternationalreferencepoint
fortheresolutionofdisputeconcerningfoodsafety&
consumerprotection.
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CAC/GL602006,
PrinciplesforTraceability/ProductTracingasaToolWithinaFoodInspectionandCertificationSystem
CAC/GL602006,
PrinciplesforTraceability/ProductTracingasaToolWithinaFoodInspectionandCertificationSystem
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TraceabilityRequirements
inISO
22000:2005
ISO22000wasestablishedbyInternational
OrganizationforStandardization(ISO).ISOis
aworldwide
federation
of
national
standardsbodies(ISOmemberbodies).This
standardwaspreparedbyTechnical
CommitteeISO/TC
34,
Food
products.
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ISO22000:2005,
FoodSafety
Management
System Requirementsfor
AnyOrganizationintheFoodChain
ISO22000:2005,
FoodSafety
Management
System Requirementsfor
AnyOrganizationintheFoodChain
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Recordretentionperiodshallbedefined
Recordsshallbeinaccordancewithcustomerand/
regulatoryrequirements
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TraceabilityRequirements
inISO
22005:2007
ISO22005:2007wasestablishedbyInternational
Organizationfor
Standardization
(ISO).
It
specifies
thebasicrequirementsforthedesignand
implementationofafeedandfoodtraceability
system.
It
can
be
applied
by
an
organization
operatingatanystepinthefeedandfoodchain.
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ISO22005:2007,
TraceabilityintheFeed&FoodChain GeneralPrinciplesandBasic
RequirementsforSystemDesign&Implementation
ISO22005:2007,
TraceabilityintheFeed&FoodChain GeneralPrinciplesandBasic
RequirementsforSystemDesign&Implementation
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Scope :Applicablefor
Food&FeedChain
Objectives
Legal
requirement
Customer
requirement,etc.
Processing
history&
movementof
materialsshould
addressat
least
onestepforward
andonestep
backwardfor
each
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Stepsforthedesign:
Flowofmaterials &
information
(supplier/customer)Establishmentof
Procedures
Implementation:Management Commitment
inprovidingresources
TraceabilityPlan
Defining
responsibilitiesTrainingPlan
MonitoringScheme(Key
PerformanceIndicatorsshall
be
established
to
measure
the
effectivenessofsystem)
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Corrective actionand/or
preventiveactions
ContinualImprovement
InternalAudit
shall
be
conductedtoassess
effectivenessofthe
system
ManagementReview
shallreviewthe
traceabilitysystemat
appropriateintervals.
(i)Traceabilitytestresults
(ii)Traceabilityaudit
findings(iii)Changestoobjectives,
processes,regulations,
customerfeedbackand
etc.
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TraceabilityRequirements
inGLOBALGAP
GLOBALGAPisaprivatesectorbodythatsets
voluntarystandards
for
the
certification
of
agriculturalproductsbusinesstobusiness
aroundtheglobe.TheaimistoestablishONE
standardfor
Good
Agricultural
Practice
(G.A.P.)
withdifferentproductapplicationscapableof
fittingtothewholeofglobalagriculture.
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GLOBALGAP,
GeneralRegulations
ControlPointsand
ComplianceCriteria
Checklists
GLOBALGAP,
GeneralRegulations
ControlPointsand
ComplianceCriteria
Checklists
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All
Farm
Base AF.7AF.7.1 Traceability
Documentedprocedureforrecall
CropBase CB.1
CB.1.1
Traceability
Adocumentedidentificationandtraceabilitysystemthat
allowsproducttobetracedbacktothe
registeredfarm
and
tracked
forward
to
the
immediate
customer.
AllLivestock
Base
LB3
LB3.1
LB
3.3
LB3.4&
3.5
LB3.6
LB3.7
LivestockSourcing,Identification&Traceability
Farmtomaintainlivestockmovementlog
All
livestock
must
have
individual
or
batch
identification,
dependingonthelivestock.PoultrymayhavebatchID.
Proceduresareinplacetodemonstratefulltraceabilityof
livestockbacktofarmofbirth/hatching.Livestockare
uniquelyidentified(poultrymayhavebatchID)
Mechanismof
identification
used
to
identify
specific
livestockhavingreceivedtreatmentatleastuntilthe
withdrawalperiodhasbeencompleted
Livestockshallbeaccompaniedbyadespatchnotethat
meetstheGLOBALGAPstandardandnationallegal
requirementswhen
being
transported.
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TraceabilityRequirements
inBritishRetailConsortium
(BRC)GlobalStandard Food
In
1998,
the
British
Retail
Consortium
(BRC)
developedandintroducedtheBRCTechnical
Standard&ProtocolforCompaniesSupplying
RetailerBrandedFoodProduct.BRCFoodTechnical
Standardhasbeenwidelyusedacrossanumberofothersectorsoffoodindustrysuchasfood
service
&
ingredient
manufacture
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BritishRetailConsortium,
TechnicalStandardsfor
CompaniesSupplying
RetailerBrandedFood
Products
BritishRetailConsortium,
TechnicalStandardsfor
CompaniesSupplyingRetailerBrandedFood
Products
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2008FoodRegAG AllrightsreservedBRCGlobalStandard Food,Issue4
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BRCGlobal
Standard
Food,
Issue
4
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BRCGlobalStandard Food,Issue4
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TraceabilityRequirements
inSafeQualityFood(SQF)Code
TheSQF(SafeQualityFood)Programwaslaunched
in1994
and
it
is
administered
by
the
SQF
Institute
(SQFI),adivisionoftheFoodMarketingInstitute
(FMI).TheSQFProgramisafoodsafetyandquality
certificationprogram
and
management
system
that
designedtomeettheneedsofbuyersand
suppliersworldwide.
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SQF1000Code,
AHACCPBasedSupplier
AssuranceCode
for
the
PrimaryProducer
SQF1000Code,
AHACCPBasedSupplier
AssuranceCode
for
the
PrimaryProducer
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SQF 2000Code,
AHACCPSupplier
AssuranceCode
for
the
FoodIndustries
SQF 2000Code,
AHACCPSupplier
AssuranceCode
for
the
FoodIndustries
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TraceabilityRequirements
inGlobalSafeFoodInitiatives
CIESwasfoundedin1953atacongressheldby
internationalretail
association
AIDA
in
Belgium.
The
objectivewastocreateabodytorepresentfood
retailchains,whichatthattimehadnoassociation
of
their
own,
unlike
cooperatives
and
voluntary
groups.ThenewassociationwasnamedCIES
InternationalCommitteeofFoodRetailChains.
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TheGlobalFoodSafety
InititativeGuidance
Document,5th
Edition
TheGlobalFoodSafety
InititativeGuidance
Document,5th
Edition
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Summary1.Traceabilityisoneofthefundamentalrequirementsinmostofthe
internationalstandards
and
guidelines.
Ingredient,semifinishedproductandfinished
productshould becodedforidentification.
Traceabilityshouldabletotracetotheimmediate
source(raw &packagingmaterials)&immediaterecipientof
finished
products
(external
traceability)
=
One
Step
Up,
One
StepDown principles
Traceabilitysystemshouldbedocumented&tested
regularly
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