PAS 220 is made up of the core requirements specified in ISO 22000 under sub clause 7.2.3, but with the additional requirements that have been considered important and relevant to the food manufacturing process. A brief summary is given below; however, further details are available at www.food.lrqa.com
1. The scope - applicable to all food manufacturing organizations.
2. Normative reference identifies the reference materials.
3. 19 terms and definitions to compliment the 82 in ISO 9001 and 17 in ISO 22000
4. The construction and layout of buildings for contamination control and prevention.
5. The layout of premises and workspace
6. Utilities - air, water, energy covering water quality, approved chemicals, ventilation etc.
7. Waste disposal - containers for waste or hazardous substances, waste management, drains and drainage.
8. Equipment suitability, cleaning and maintenance specifies that equipment should be made of material inert to the food being processed.
9. The management of purchased materials covers the selection of suppliers and the handling of received goods.
10. Physical, microbiological and allergen contamination is covered in the section dealing with measures for prevention of cross contamination.
11. Cleaning and sanitizing
12. Pest Control including pest control programs, preventing access, harbourage and infestations, monitoring and detection, and eradication.
13. Personnel hygiene and employee facilities - locker facilities, toilets, staff canteens and designated areas. It also addresses work wear, protective clothing, health status, illness and injury, employee cleanliness and behavior in a processing and warehousing environment.
14. Rework is an integral part of the process with regard to traceability and allergen control. Repackage is also considered as rework material.
15. Product recall procedures include the requirement for a key contact list and traceability of product produced under similar conditions as the recall product.
16. Warehousing - cleanliness, dryness, ventilation, dust and temperature control, separate areas for storage of chemicals, and designated areas for non-conforming materials. Warehouse practices such as FIFO/FEFO, vehicle upkeep and maintenance.
17. Product information/consumer awareness - how information is presented to the consumer to facilitate informed decisions.
18. Food defense, biovigilance and bioterrorism - protective measures to guard against acts of terrorism, tampering, sabotage and access control.
Doradztwo w zakresie systemów jakości bezpieczeństwa żywności i pasz. System HACCP, ISO 22000, GMP plus, BRC issue 6, IFS food version 6. Szkolenia, audyty i wdrożenia.
30 października 2011
INTERNAL AUDITING ISO SYSTEM
Internal Audits leads to great improvement in the effectiveness and efficiency of the ISO system. Some guidelines to improve internal audits in organization/system.
•Make sure the authority of the audit team is established. This will increase the cooperation from auditees. Auditor training is necessary for success of system
•Decide scope and frequency of the audit.Prepare a yearly audit schedule and distribute.
•Develop an audit plan. Decide what other audit resources are needed - checklists, other auditors?
•Determine the purpose of the audit - is it an overview of the area being audited or is it to concentrate on a specific system within the area?
•Determine the purpose of the audit - is it to comply with government regulations, quality standards, internal procedures and system?
•Hold a meeting with the auditors to discuss the plan, purpose, and scope of the audit.
•Read the documents you will be auditing against. Know what they say. Develop questions to ask the auditees.
•Conduct an opening meeting with the auditees
•Make sure the authority of the audit team is established. This will increase the cooperation from auditees. Auditor training is necessary for success of system
•Decide scope and frequency of the audit.Prepare a yearly audit schedule and distribute.
•Develop an audit plan. Decide what other audit resources are needed - checklists, other auditors?
•Determine the purpose of the audit - is it an overview of the area being audited or is it to concentrate on a specific system within the area?
•Determine the purpose of the audit - is it to comply with government regulations, quality standards, internal procedures and system?
•Hold a meeting with the auditors to discuss the plan, purpose, and scope of the audit.
•Read the documents you will be auditing against. Know what they say. Develop questions to ask the auditees.
•Conduct an opening meeting with the auditees
SQF 2000 System Requirements, Section 4
Section 4: SQF 2000 System Requirements:
4.3 Specification and Product Development
4.3.1 Product Development and Realization
4.3.2 Raw materials
4.3.3 Packaging
4.3.4 Contract Service Providers
4.3.5 Contract Manufacturers
4.3.6 Finished product
4.4 Attaining Food Safety
4.4.1 Food Legislation (Regulation)
4.4.2 Food Safety Fundamentals
4.4.3 Food Safety Plan
4.4.4 Food Quality Plan
4.4.5 Incoming Goods and Services
4.4.6 Corrective and Preventative Action
4.4.7 Non-conforming Product or Equipment
4.4.8 Product Rework
4.4.9 Product Release
4.4.10 Stock Rotation
4.3 Specification and Product Development
4.3.1 Product Development and Realization
4.3.2 Raw materials
4.3.3 Packaging
4.3.4 Contract Service Providers
4.3.5 Contract Manufacturers
4.3.6 Finished product
4.4 Attaining Food Safety
4.4.1 Food Legislation (Regulation)
4.4.2 Food Safety Fundamentals
4.4.3 Food Safety Plan
4.4.4 Food Quality Plan
4.4.5 Incoming Goods and Services
4.4.6 Corrective and Preventative Action
4.4.7 Non-conforming Product or Equipment
4.4.8 Product Rework
4.4.9 Product Release
4.4.10 Stock Rotation
Food Safety certification
The BRC Global Standard for Food Safety certification standard requirements are described in great detail in 7 sections throughout the standard. Some of the requirements may not be appropriate to all organisations; however the standard does stipulate 10 fundamental requirements without which certification cannot be achieved.
1. Management Commitment and Continuous Improvement Clause 1 – Senior management need to demonstrate commitment to meeting the requirements of the BRC standard by provision of sufficient resources, communication, review and taking actions to improve.
2. Food Safety Plan - Hazard Analysis and Critical Control Points Clause 2 – A multi-disciplinary team need to develop a Food Safety Plan based on CODEX HACCP principles that is comprehensive, implemented and maintained. The plan should reference legislation, codes of practice and relevant industry guidelines.
3. Internal Audits Clause 3.5 – There needs to be an effective audit system to verify that the food safety quality management system and relevant procedures cover the requirements of the standard, are effective and complied with.
4. Corrective Action and Preventative Action Clause 3.8 – Procedures need to be in place to investigate, analyse and correct non-conformances critical to product legality, quality and safety.
5. Traceability Clause 3.9 – A system needs to be in place to trace finished products by lot number from raw materials throughout the process to end products and their distribution to the customer. The system should be such that this information can be retrieved within a reasonable timescale.
6. Layout, Product Flow and Segregation Clause 4.3.1 – Facilities and equipment need to be designed, constructed and maintained to prevent contamination of the product and comply with relevant legislation.
7. Housekeeping and Hygiene Clause 4.9 - Housekeeping and cleaning standards need to be maintained to achieve the appropriate hygiene standards and prevent the contamination of product.
8. Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials Clause 5.2 – Procedures need to be in place to control specific materials including allergens and identity preserved materials such that product legality, quality and safety is not affected.
9. Control of Operations Clause 6.1 – Procedures need to be in place to verify the effective operation of equipment and processes, in compliance with the food safety plan, so that product legality, quality and safety is assured.
10. Training Clause 7.1 – A system needs to be in place to demonstrate that personnel who can affect product legality, quality and/or safety are competent based on qualifications, training or work experience.
The above guide is not to be taken as a substitute for the BRC Global Standard for Food Safety as Certification cannot be achieved without holding a current copy of the publication.
Source: ifsqn
1. Management Commitment and Continuous Improvement Clause 1 – Senior management need to demonstrate commitment to meeting the requirements of the BRC standard by provision of sufficient resources, communication, review and taking actions to improve.
2. Food Safety Plan - Hazard Analysis and Critical Control Points Clause 2 – A multi-disciplinary team need to develop a Food Safety Plan based on CODEX HACCP principles that is comprehensive, implemented and maintained. The plan should reference legislation, codes of practice and relevant industry guidelines.
3. Internal Audits Clause 3.5 – There needs to be an effective audit system to verify that the food safety quality management system and relevant procedures cover the requirements of the standard, are effective and complied with.
4. Corrective Action and Preventative Action Clause 3.8 – Procedures need to be in place to investigate, analyse and correct non-conformances critical to product legality, quality and safety.
5. Traceability Clause 3.9 – A system needs to be in place to trace finished products by lot number from raw materials throughout the process to end products and their distribution to the customer. The system should be such that this information can be retrieved within a reasonable timescale.
6. Layout, Product Flow and Segregation Clause 4.3.1 – Facilities and equipment need to be designed, constructed and maintained to prevent contamination of the product and comply with relevant legislation.
7. Housekeeping and Hygiene Clause 4.9 - Housekeeping and cleaning standards need to be maintained to achieve the appropriate hygiene standards and prevent the contamination of product.
8. Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials Clause 5.2 – Procedures need to be in place to control specific materials including allergens and identity preserved materials such that product legality, quality and safety is not affected.
9. Control of Operations Clause 6.1 – Procedures need to be in place to verify the effective operation of equipment and processes, in compliance with the food safety plan, so that product legality, quality and safety is assured.
10. Training Clause 7.1 – A system needs to be in place to demonstrate that personnel who can affect product legality, quality and/or safety are competent based on qualifications, training or work experience.
The above guide is not to be taken as a substitute for the BRC Global Standard for Food Safety as Certification cannot be achieved without holding a current copy of the publication.
Source: ifsqn
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