News for food enterprises and retailers: ISO 22000 + PAS 220 = FSSC 22000 2nd qualityaustriaForum in Serbia, Belgrade 28.09.2011
Content: • Introduction: • food safety issues and challenges • Perspective of the consumers • What are the retailers expectations and how do they react? • Public, ISO and private Standards • How to bridge the gap? From ISO 22000 FSSC 22000: • Some special requirements of PAS and FS 22 • What scheme should be choosen?
What do consumers ask:Is our food reliable enough? food scares Consumers!! But Food has to be cheap in Europe!
Retailer Brand / private labels • Retailer brands are market sector leaders • Brand ownership and loyalty is business critical • increase of legal responsibilities for retailers regarding own labels • name & shame policy by Media, NGO’s and by the government • UK Retailers are unter Under Constant pressure • Retailer are afraid for their private brands • This is the key factor driving private standards!!
Whatconsequences was takenbyretailers? - third party Audits - Development of retail driven private standards and to Benchmark the Certification schemes by GFSI
3 rd party Audits! • .. to ensure that suppliers of own branded / retailer branded products are able to Supply safe products and Satisfy legislation • Manufacturers has to maintain continuous certification • Retailer do not accept a period without a valid certificate • 3 rd Party Audits of Suppliers are a part of the due diligence requirements of the retailer!!! * PresentationSainsbury’
From public to private schemes! Groups and History of Standards and Schemes: • WHO /FAO Codex Alimentariusdocuments with principles of food hygiene and HACCP • Food regulation and food law • International Standardisation Organisation ISO with ISO 22000 standards family and much more… • Private Standards and GFSI recognised schemes
What is GFSI? • GFSI is a global food network made up of retailers, manufacturers, food services and other stakeholders worldwide. • Primary goal: “Once certified, accepted everywhere” and Continuous improvement in FSMS to ensure confidence in the delivery of safe food to consumers • GFSI "benchmarks" food standards against food safety criteria • The food safety schemes currently benchmarked by GFSI include:
ISO 22000 is not recognised by GFSI! • … ISO is not a legal entity, ISO 22000 do not have an owner! • international “democratic” structure of ISO needs allways many years for amendments! • ISO covers the whole food chain… • That is why ISO 22000 itself could not include different and detailed PRP -prerequisite programs for foodsafety and can not be recognised by GFSI.
How to close the loop: Danone, Unilever, Kraft, Nestlé (Big 4) and CIAA Confederation of the Food und Drink Industry of the EU together with BSI has developed PAS 220 Yves Rey GFSI Vice Chair
PAS 220 Public available specification • PAS 220 has addressed the missing and important core elements in ISO 22000 under Clause 7.2.3 • Could achieve Harmonization of food manufacturer’s PRP’s • Directlyaddressesrequirements of GFSI • Follower: ISO 22002/1
FSSC 2000 certification process • certification audit in 2 stages • Certificate valid for 3 years • Annual surveillance audits and 3 yearly renewal • NC: Minor, Major • Certificate GFSI recognized • Manufacturers that are certified against ISO 22000 will only need an additional PAS 220/ISO 22002-1 review • Register of Certified Organizations on FSSC website
additional requirements to PAS 220 • Rework, Warehousing • Product information-/consumer awareness • Food defense, biovigilance and bio-terrorism .. Have been incorpor-atedand others have been expanded
additional requirements to FS 22 • ..to legal requirements and Codex hygiene principles (e .g. laboratory facilities, allergen management) • ..more detailed than legal requirements and Codex hygiene principles • e.g. recall withdrawal also detailed in ISO 22000
FS 22 special requirements: • Specifications for services (including transport and maintenance) • Organisationsshall ensure Supervision of personnelin application of food safety principles and appropriate practices.. • …shall have an Invent-ory of applicable regu-lationsof the national and foreign, regulatory and statutory requirements
FSSC 22000 or ISO 22000? • When choosing a certification scheme keep in mind that FSSC 22000 applies to manufacturers. • If you are not a manufacturer, but are a company in the food chain, use ISO 22000. • If you manufacture food products you have a choice of ISO 22000 or FSSC 22000. Determine which your customer base prefers. For GFSI recognition, choose FSSC 22000.
PAS requirements details!(presentation of 27-30 depends on remaining time!) • Rework (14: PAS)Not mentioned In ISO 22000. Codex hygiene gulde, EC 852/2004 • Segregation requirements for rework (e.g. allergen) shall be documented and met. • Rework shall be clearly identified and/or labelledto allow traceability. Traceability records for rework shall bemaintained • 14.3 Rework usage • Where rework is incorporated into a product as an ”in-process” step, the acceptable quantity, type and conditions of rework use shall be specified.
PAS requirements details! • Warehousing (16: PAS) • Effective control of warehousing temperature, humidity and other environmental conditions shall be provided where required by product or storage specifications. • NOTE It is recommended that where products are stacked, consideration is given to measures necessary to protect the lower layers.
PAS requirements details! • Product information/consumer awareness (PAS 17) • Information shall be presented to consumers in such a way as to enable them to understand its importance and make informed choices. • Food defence, biovigilance and bioterrorism (PAS 18) • Each establishment shall assess the hazard to products posed by potential acts of sabotage, vandalism or terrorism and shall put in place proportional protective measures. • 18.2 Access controls: Potentially sensitive areas within the establishment shall be identified, mapped and subjected to access control.
PAS requirements details! Measures for prevention of cross contamination PAS 10 10.2 Microbiologicalcrosscontamination: • separation of raw from finished or ready to eat (RTE) products; • 10.3 Allergen management: • Products shall be protected from unintended allergen cross contact by cleaning and line change-over practicesand/orproductsequencing. • Rework containing allergen(s) shall be used only: a) in products which contain the same allergen(s) by design….
Quality Austria: Issued food safety certificates August 2011 Food safetysystemmanagement/ Hygienemanagement: • ISO 22000: 150 (Marocco, Serbia, Iran, Turkey, Italy) • FSSC: 1 Agrana (international produceroffruitandstarch); manyrequests international: Coca Cola / Airliquide • HACCP: 301 including ISO 15593 (Hygiene of packaging material) • IFS: 170 • IFS Logistic: 8 • BRC Global standard food: 61,BRC/GS packaging: 18; • FACE (spainscheme, free of allergens / gluten): 2 • August 2011: 1469 issuedcertificates for the Food Scope; ISO 9001: 609; ISO 14000: 92 • 726 certificates for food safety schemes (inkl.primaryproduction); Kundenliste food safety managementsystems