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© 2008 FoodReg AG – All rights reserved
Traceability And Best Practices Record Keeping
Alicia KhoSelamat Traceability Workshop
12‐13 May 2008
© 2008 FoodReg AG – All rights reserved
total traceability Content1.Introduction2.Codex Alimentarius – General Principles3.ISO 22000:20054.ISO 22005:20075.GLOBALGAP6.British Retail Consortium – Global Food
Standard7.Safe Quality Food (SQF) 1000 & 20008.CIES ‐ Global Food Safety Initiative9.Summary
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Introduction
• Standards on food safety developed from 1893 onwards as a means to facilitate international trade.
• Organizations, transnational, national, public or private, started to develop standards on food safety in general and for meat, milk, eggs and seafood in particular.
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Introduction
• Currently, – 413 different international standards on several aspects of food safety (Hygiene and HACCP)
– 111 international standards on several aspects of fisheries and fish processing,
– 25 different international standards specifically focusing on aquaculture
(EU/DG Joint Research Centre IPTS 2005b; FAO 2007; NACA 2007).
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total traceability
Traceability Requirements
in Codex AlimentariusThe Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards,
guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The Codex Alimentarius is recognized by the World
Trade Organization as an international reference point for the resolution of dispute concerning food safety &
consumer protection.
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CAC/GL 60‐2006,
”Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System”
CAC/GL 60‐2006,
”Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System”
© 2008 FoodReg AG – All rights reserved
© 2008 FoodReg AG – All rights reserved
© 2008 FoodReg AG – All rights reserved
total traceability
Traceability Requirements
in ISO 22000:2005ISO 22000 was established by International Organization for Standardization (ISO). ISO is
a worldwide federation of national standards bodies (ISO member bodies). This
standard was prepared by Technical Committee ISO/TC 34, Food products.
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ISO 22000:2005,
”Food Safety Management System – Requirements for Any Organization in the
Food Chain”
ISO 22000:2005,
”Food Safety Management System – Requirements for Any Organization in the
Food Chain”
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© 2008 FoodReg AG – All rights reserved
© 2008 FoodReg AG – All rights reserved
Record retention period shall be definedRecords shall be in accordance with customer and / regulatory requirements
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total traceability
Traceability Requirements
in ISO 22005:2007
ISO 22005:2007 was established by International Organization for Standardization (ISO). It specifies
the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization
operating at any step in the feed and food chain.
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ISO 22005:2007,
”Traceability in the Feed & Food Chain – General Principles and Basic
Requirements for System Design & Implementation”
ISO 22005:2007,
”Traceability in the Feed & Food Chain – General Principles and Basic
Requirements for System Design & Implementation”
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© 2008 FoodReg AG – All rights reserved
Scope : Applicable for Food & Feed Chain Objectives‐Legal requirement‐Customer requirement, etc.
Processing history & movement of materials should address at least one step forward and one step backward for each
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•Steps for the design:•Flow of materials & information (supplier/customer)•Establishment of Procedures
Implementation:•Management Commitment in providing resources•Traceability Plan•Defining responsibilities•‐Training Plan •‐Monitoring Scheme (Key Performance Indicators shall be established to measure the effectiveness of system)
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Corrective action and /or preventive actions
Continual Improvement
Internal Audit shall be conducted to assess effectiveness of the system
Management Review shall review the traceability system at appropriate intervals.(i) Traceability test results(ii) Traceability audit findings(iii) Changes to objectives, processes, regulations, customer feedback and etc.
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total traceability
Traceability Requirements
in GLOBALGAP
GLOBALGAP is a private sector body that sets voluntary standards for the certification of agricultural products business‐to‐business
around the globe. The aim is to establish ONE standard for Good Agricultural Practice (G.A.P.) with different product applications capable of
fitting to the whole of global agriculture.
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GLOBALGAP,
”General Regulations”
”Control Points and Compliance Criteria”
”Checklists”
GLOBALGAP,
”General Regulations”
”Control Points and Compliance Criteria”
”Checklists”
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© 2008 FoodReg AG – All rights reserved
All Farm Base AF.7AF.7.1
Traceability Documented procedure for recall
Crop Base CB.1CB . 1 . 1
TraceabilityA documented identification and traceability system that allows product to be traced back to theregistered farm and tracked forward to the immediate customer.
All Livestock Base
LB 3LB 3.1LB 3.3
LB 3.4 & 3.5
LB 3.6
LB 3.7
Livestock Sourcing, Identification & TraceabilityFarm to maintain livestock movement logAll livestock must have individual or batch identification, depending on the livestock. Poultry may have batch ID. Procedures are in place to demonstrate full traceability of livestock back to farm of birth/hatching. Livestock are uniquely identified (poultry may have batch ID)Mechanism of identification used to identify specific livestock having received treatment at least until the withdrawal period has been completedLivestock shall be accompanied by a despatch note that meets the GLOBALGAP standard and national legal requirements when being transported.
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© 2008 FoodReg AG – All rights reserved
total traceability
Traceability Requirements
in British Retail Consortium (BRC) Global Standard ‐ FoodIn 1998, the British Retail Consortium (BRC) developed and introduced the BRC Technical Standard & Protocol for Companies Supplying
Retailer Branded Food Product. BRC Food Technical Standard has been widely used across a number of
other sectors of food industry such as food
service & ingredient manufacture
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British Retail Consortium,
” Technical Standards for Companies Supplying Retailer Branded Food
Products”
British Retail Consortium,
” Technical Standards for Companies Supplying Retailer Branded Food
Products”
© 2008 FoodReg AG – All rights reserved
© 2008 FoodReg AG – All rights reservedBRC Global Standard – Food, Issue 4
© 2008 FoodReg AG – All rights reserved
BRC Global Standard – Food, Issue 4
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© 2008 FoodReg AG – All rights reserved
BRC Global Standard – Food, Issue 4
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total traceability
Traceability Requirements
in Safe Quality Food (SQF) CodeThe SQF (Safe Quality Food) Program was launched in 1994 and it is administered by the SQF Institute (SQFI), a division of the Food Marketing Institute
(FMI). The SQF Program is a food safety and quality certification program and management system that
designed to meet the needs of buyers and suppliers worldwide.
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SQF 1000 Code,” A HACCP Based Supplier Assurance Code for the Primary Producer”
SQF 1000 Code,” A HACCP Based Supplier Assurance Code for the Primary Producer”
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SQF 2000 Code,” A HACCP Supplier
Assurance Code for the Food Industries”
SQF 2000 Code,” A HACCP Supplier
Assurance Code for the Food Industries”
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© 2008 FoodReg AG – All rights reserved
© 2008 FoodReg AG – All rights reserved
total traceability
Traceability Requirements
in Global Safe Food InitiativesCIES was founded in 1953 at a congress held by
international retail association AIDA in Belgium. The objective was to create a body to represent food retail chains, which at that time had no association of their own, unlike cooperatives and voluntary groups. The new association was named CIES –International Committee of Food Retail Chains.
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The Global Food Safety Inititative Guidance
Document, 5th Edition
The Global Food Safety Inititative Guidance
Document, 5th Edition
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© 2008 FoodReg AG – All rights reserved
© 2008 FoodReg AG – All rights reserved
total traceability
Summary1.Traceability is one of the fundamental requirements in most of the
international standards and guidelines.
‐ Ingredient, semi‐finished product and finished
product should be coded for identification.
‐ Traceability should able to trace to the immediate
source (raw & packaging materials) & immediate recipient of
finished products (external traceability) = ‘One Step Up, One
Step Down’ principles
‐ Traceability system should be documented & tested
regularly
total traceability
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