Food Safety for ICP 2k3

8/7/2019 Food Safety for ICP 2k3

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Standards

FOOD

SAFETYManagement System

Presented by Engr. Naomi Cossette R. Luis

Supervising Science Research Specialist, DOST VI

December 11, 2010


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Quick Peek

GMP and SSOP

HACCP

Food Safety Management

System (ISO 22000) Food Safety system standards

of interest


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Once upon a time

The buzzwords were GMP

Good Manufacturing Practices

and SSOP

Sanitation Standard OperatingProcedures


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GMP and SSOPSetting the Stage

GMP is a quality assurance system aimedat ensuring that products are consistentlymanufactured, packed, repacked or held toa quality appropriate for the intended use.

It is thus concerned with bothmanufacturing and quality controlprocedures.

ADMINISTRATIVE ORDER NO. 153 S. 2004SUBJECT: REVISED GUIDELINES ON CURRENT GOOD MANUFACTURINGPRACTICE IN MANUFACTURING, PACKING, REPACKING, OR HOLDING

FOOD Today it is more commonlyknown as cGMP to indicate

that GMP is dynamic


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GMP and SSOPA-B-C and do-re-mi

cGMP guidelines

Organization

Premises

Equipment Sanitation and

Hygiene

Production and

Process Controls Quality Control

Documentation

Quality Audits

Warehousing andDistribution

Product Recall

Retention of Samples

Subcontracting ofManufacture


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GMP and SSOPA-B-C and do-re-mi

SSOP are written procedures that anestablishment develops and implements toprevent direct contamination oradulteration of product..

Available online: http://www.fsis.usda.gov/pdf/ssop_module.pdf

GMP vs SSOP???
http://www.fsis.usda.gov/pdf/ssop_module.pdfhttp://www.fsis.usda.gov/pdf/ssop_module.pdf


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HACCPEliminating Risks

Hazard Analysisand Critical Control Points

a management system in which food safety isaddressed through the analysis and control

of biological, chemical, and physical hazardsfrom raw material production, procurementand handling, to manufacturing, distributionand consumption of the finished product.


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Product specific

Preventive, not reactive

Designed to minimize the risk of foodsafety hazards

Pioneered in the 1960s

First used when foods were developed forthe space program

Adopted by government and several food

processors in different countries


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Emphasizes process control

Concentrates on the points in the processthat are critical to the safety of the product

Preparatory steps

Establish HACCP plan and HACCP team

Describe the product

Identify intended use

Construct flow diagram

Confirm flow diagram on-site


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Seven Principles of HACCP

Conduct hazard analysis

Determine the critical control points

Establish critical limits

Establish a system to monitor the CCPs

Establish corrective actions when a CCPis not under control

Establish verification procedures

Establish documentation and record-keeping procedures


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Food Safety StandardsHaving the same point of view

Need for international standard for food industrybecame apparent


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ISO 22000

Created to encourage harmonization of many nationaland private standards in existence

Added management systems approach of ISO 9001 tothe food safety standards

ISO 9001 Quality Management System, used

worldwide by 700 companies Started in November 2001

23 National Standard Bodies and manyparticipating organizations

Final vote for approval on August 2005


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ISO 22000

Aligned with ISO 9001

makes the two standards compatible

Integrates the

HACCP principles

HACCP application steps developed by CodexAlimentarius Commission

Auditable requirements including the HACCP plan withpre-requisite programs (PRPs)

Management system certification and not a productcertification


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ISO 22000

Advantages

Internationally recognized

Auditable

Applicable in different contexts

Flexible

Easily combined with other management systemsand/or with HACCP method

Has already been implemented by more than 50countries


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St

atutor

y

and

regu

lato

ry

auth

oritie

s

Producers of pesticides,

fertilizers and veterinary drugs.

Food chain for the production of

ingredients and additives

Transport and storage operators

Producers of equipment

Producers of cleaning and

sanitizing agents

Producers of packaging

materials

Service providers

Crop producers

Feed producers

Food manufacturers

Wholesalers

Retailers, food service

operators and caterers

Secondary food manufacturers

Primary food producers

Consumers


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Other food safety system

standards Codex Alimentarius

IFS International Food Standard

BRC British Retail Consortium

ISO 9001:2008 Quality ManagementSystem requirements


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Codex Alimentarius

Contains principles and guidelines on

General principles of food hygiene

HACCP systems and guidelines for its

application

Principles for the establishment andapplication of microbiological criteria forfood

includes standards for all foods, whether

processed, semi-processed or raw, fordistribution to the consumer.


standards


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Codex Alimentarius

Has regulations for

Food hygiene

Food additives

Pesticide residues

Contaminants

Labelling and presentation

Methods of analysis and sampling


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International Food Standard

Defines requirements towards

Management of the quality system

Management responsibility

Resource management

Product realization

Measurements, analyses, improvements


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British Retail Consortium

Majority of UK and many European and globalretailers and brand owners will only considerbusiness with suppliers who have gained

certification to the appropriate BRC GlobalStandard Food

BRC requirements

HACCP system

Quality Management System

Factory environment standard

Product and process control

Personnel


standards


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Why all these matters

Compliance to international trade agreements

World Trade Organization General Agreementon Tariff and Trade (WTO-GATT)

Sanitary and Phyto-Sanitary (SPS) measures

World Trade Organization (WTO)

Food and Agriculture Organization (FAO)

Codex Alimentarius Commission


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Why all these matters Food and Drug Authority

License to Operate

cGMP certification

National Meat Inspection Services

Certificate of Accreditation for Meat Products Bureau of Fisheries and Aquatic Resources

GMP and HACCP certification of fish processingplants and establishments

Food Development Center (National Food Authority)

GMP and HACCP Accreditation Program for FoodExporters


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Consumers are taking unprecedented interest in theConsumers are taking unprecedented interest in the

way food is produced, processed and marketedway food is produced, processed and marketed

FOODSUPPLY

FOODPRICES

FOODCHOICES

FOODSAFETY

FOODGUARANTEE

DEVELOPMENT OF CONSUMERPRIORITIES ON THEIR FOOD SUPPLY

1930s-40s 1970s-80s 1990s 2000-present1950s-60s

HACCPCertified GAP

Certified

ISOAccredited


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Why all these matters Institutional development

Market potential

New laboratory services

Low cost analytical services

Professional growth Updated information

Research

Personal advancement

HACCP generic models for priority products

Consulting


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The DOST VI Food Safety Program

Objective: promote the adoption of foodsafety practices to SMEs

Type of assistance provided

TrainingsTechnical assistance on GMP and SSOP


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The DOST VI Manufacturing ProductivityExtension Program (MPEX)

Outsourced process

Accredited consultants provide assistance

to enterprises HACCP plan

Food Safety Management Systems


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Sources of Information

Food and Drug Administration Philippineshttp://www.bfad.gov.ph

National Meat Inspection Service http://nmis.gov.ph

United States Department of Agriculture Food Safetyand Inspection Service http://www.fsis.usda.gov/

DOST Food Safety Program Bureau of Fisheries and Aquatic Resources

http://www.bfar.da.gov.ph
http://nmis.gov.ph/MC/NMIS_Citizen's_Charter.pdfhttp://nmis.gov.ph/MC/NMIS_Citizen's_Charter.pdfhttp://www.fsis.usda.gov/http://www.bfar.da.gov.ph/http://www.bfar.da.gov.ph/http://www.fsis.usda.gov/http://nmis.gov.ph/MC/NMIS_Citizen's_Charter.pdfhttp://nmis.gov.ph/MC/NMIS_Citizen's_Charter.pdf


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Quick Review

GMP and SSOP

HACCP

Food Safety Management

System (ISO 22000) Other food safety system

standards



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Standards

FOOD

SAFETYManagement System

Presented by Engr. Naomi Cossette R. Luis

Supervising Science Research Specialist, DOST VI

December 11 2010

Food Safety for ICP 2k3

Documents

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