Alfred Greimel- Folie 1 - News for food enterprises and retailers: ISO 22000 + PAS 220 = FSSC 22000...

Alfred Greimel- Folie 1 -

News for food enterprises and retailers:ISO 22000 + PAS 220 = FSSC 22000

2nd qualityaustria Forum in Serbia, Belgrade28.09.2011


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?

Content:


GFSI 2011, Author Marion Nestle


FOOD SAFETY Challenges!


What do consumers ask:Is our food reliable enough?

food scares Consumers!! But Food has to be cheap in Europe!


From the perspective of the Retailers!

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!!


What consequences was taken by retailers?

- 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!!!

* Presentation Sainsbury’

Alfred Greimel- Folie 11 -Yves Rey GFSI Vice Chair

LM Kalibrierung Greimel Alfred - Folie 12 -

Groups and History of Standards and Schemes:

1. WHO /FAO Codex Alimentarius documents with principles of food hygiene and HACCP

2. Food regulation and food law3. International Standardisation

Organisation ISO with ISO 22000 standards family and much more…

4. Private Standards and GFSI recognised schemes

From public to private 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:


GFSI recognised schemes:


ISO 22000 FSSC 22000


… 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.

ISO 22000 is not recognised by GFSI!


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

How to close the loop:


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

Directly addresses requirements of GFSI Follower: ISO 22002/1

PAS 220 Public available specification


PAS 220 = 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-ated and 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:

1. Specifications for services (including transport and maintenance)

2. Organisations shall ensure Supervision of personnel in application of food safety principles and appropriate practices..

3. …shall have an Invent-ory of applicable regu-lations of 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 labelled to allow traceability. Traceability records for rework shall be maintained

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 1010.2 Microbiological cross contamination: 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 practices and/or product sequencing.

Rework containing allergen(s) shall be used only: a) in products which contain the same allergen(s) by design….

LM Kalibrierung Greimel Alfred - Folie 31 -

Food safety system management/ Hygienemanagement: ISO 22000: 150 (Marocco, Serbia, Iran, Turkey, Italy) FSSC: 1 Agrana (international producer of fruit and starch);

many requests 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 (spain scheme, free of allergens / gluten): 2 August 2011: 1469 issued certificates for the Food Scope; ISO

9001: 609; ISO 14000: 92 726 certificates for food safety schemes (inkl.primary

production); Kundenliste food safety management systems

Quality Austria: Issued food safety certificates August 2011


Thank you very much for your attention!

Questions?

Alfred Greimel- Folie 1 - News for food enterprises and retailers: ISO 22000 + PAS 220 = FSSC 22000...

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