lindsey Food Safety Culture and Competencies...Multiple options (SQF, BRC, FSSC 22000) –Choose the...
Transcript of lindsey Food Safety Culture and Competencies...Multiple options (SQF, BRC, FSSC 22000) –Choose the...
FOODSAFETYCULTUREANDCOMPETENCIES
PEGDORN,WMEP
LINDSEYTRICKEY,WMEP
WhatisaFOODSAFETYCULTURE?§Anawarenessofthehazardsandrisksassociatedwithmanufacturingaproductforhumanconsumption.Wouldyoueatthis?
§FoodSafetyisrecognizedasacorevaluebybothmanagementandemployees.
§PartofManagementResponsibility
StrongFoodSafetyCulturevsWeakFoodSafetyCultureSTRONG
Foodsafetyexpectationsandvaluesclearlycommunicated.
Standardoperatingproceduresareclearlycommunicatedandfollowed.
WEAK
Corevaluesarenotwellestablishedanddonotincludefoodsafety.
Tribalknowledgeisthenorm.
BenefitsofaFoodSafetyCultureBrandProtection
Consistentoutput
Pro-activevsReactiveatmosphere◦ Nolongerputtingoutfiresconstantly◦ Owners,Managers,andDirectorscanconcentrateonstrategicvisioninsteadofday-to-daycrises
HowtoAttainaFoodSafetyCultureItstartswithMANAGEMENTCOMMITMENTManagementmustleadbyexample◦ Followallfoodsafetyregulations◦ Training◦ Establishafoodsafetycompanypolicy◦ Setgoalsandcelebratesuccesses
Competencies– WhatDoesitTaketoHaveaStrongFoodSafetyCulture?
ManagementCommitment◦ Managementmustbededicatedtofoodsafety.
FoodSafetyTeam◦ Acrossfunctionalteamtaskedwithriskanalysisandpreventivecontrols.◦ ThisistypicallytheHACCPteam.
StrongFoodSafetyTeamLeader◦ Backgroundoreducationinfoodsafety◦ Authoritytomakedecisionsandimplementprograms
KnowledgeableEmployeeso Employeesmustunderstandtheirroleinfoodsafety
HowdoIgetstarted?Don’tre-inventthewheel◦ GFSIandFSMAhaveprovidedguidelinestocreatingandmaintainingtheproperculture.◦ TheGlobalFoodSafetyInitiative(GFSI)◦ Foodsafetymanagementprogramsgloballyapprovedandproventobeeffective.◦ CertificationProgram◦ Multipleoptions(SQF,BRC,FSSC22000)– Choosetheonebestsuitedforyou.
◦ FoodSafetyModernizationAct(FSMA)◦ FDArequirementsforfoodmanufacturers.◦ Includepreventivecontrols,recallprocedures,andallergenawareness.
HazardAnalysisCriticalControlPoint(HACCP)RiskBasedApproachtofoodsafety
• Assesshazardsassociatedwithingredientsandprocesses
• Identifypointsintheprocesswherehazardscanbemitigated(controlpoints)
• Definelimitsforthosecontrolpointsandmonitorthem
• Identifycorrectiveactionsifsomethinggoeswrong
• DOCUMENT,DOCUMENT,DOCUMENT
• Validateandverify
Pre-requisiteProgramsDocumentedProceduresfor:• Building,Premise,Equipment,andWarehousing• UtilitiesandWasteDisposal• PurchasedMaterial• Crosscontamination• SanitationandPestControl• PersonnelhygieneandGMPs• Rework• FoodDefense
ManagementSystemsBepreparedwithdocumentedproceduresfor:◦ EmergencyPreparedness◦ BusinessContinuity◦ Recall◦ ProductDevelopment◦ VendorControl◦ Holdandrelease◦ EnvironmentalMonitoring◦ PreventiveMaintenance◦ DocumentControl
TrainingEmployeesmusthavetrainingon:
◦ FoodSafetyPolicyStatement(ManagementCommitment)◦ HACCP◦ PersonalHygieneandGMPs◦ Sanitation◦ Allergens◦ FoodDefense
BasicGoodManufacturingPracticesforFood
DevelopmentofFoodGMP1906PureFoodandDrugsAct
1933OverhaulAct
1938Food,Drug&CosmeticAct◦ Insanitaryconditionssufficienttoproveadulterated◦ Section402(a)(3)specifiesthatfoodhasbeenmanufacturedundersuchconditionsthatitisunfitforconsumption.◦ Section402(a)(4)considersthatfoodmaybeadulteratedifitisprepared,packed,orheldunderinsanitaryconditionswhereby itmayhavebecomecontaminatedwithfilthorrenderedinjurioustohealth.
ImplementationofGMPs21CFRPart117(originallypart128until1969)◦ 21CFR106NutrientsforInfantFormula◦ 21CFR113Thermalprocesslow-acidcanning◦ 21CFR114AcidifiedFoods◦ 21CFR129BottledDrinkingWater
GMPGeneralProvisions(subpartA)
BuildingsandFacilities(subpartB)
Equipment(subpartC)
ProductionandProcessControl(subpartE)
DefectActionLevels(subpartG)
GeneralProvisions(A)Sections◦ Terminology“shall”vs.“should”◦ Personnel◦ Hygiene/Cleanliness,Clothing,Jewelry,GloveMaintenance,HairRestraints,Personnelitemstore,Eating/Drinking
◦ Education/Training◦ Supervisorypersonnelensurecompliance
◦ ExemptionstosectionA◦ harvest,storeordistributerawagriculturalcommodities
BuildingsandFacilities(B)MaintenanceandGrounds
SanitaryOperations
SanitaryFacilities/Control
Requirementsrangefromspecifictogeneral
Equipment(C)Design
Construction
MaintenanceofEquipment
MaintenanceofUtensils
Automatictemperaturecontrolregulationw/Alarm
ProductionandProcessControls(E)GeneralSanitationProcess/Controls
MonitoringofPhysicalFactors◦ CriticalControlPoints(time,temp,humidity,pH,flowrateandacidification)
WarehousingandDistribution◦ Conditionstoprevent
Dependsontheriskoftheproduct
DefectActionLevels(G)FilthandExtraneousMaterialsetbyFDA◦ Insects◦ Mold◦ Presenceofrodent
Mixingcontaminatedfoodwithsuitablebatchrendersbothbatchesasadulterated.
ElementsofaSuccessfulFoodSafetyManagementSystem
HACCPPlan
Pre-requisitePrograms◦ GMPs,PestControl,Etc.
PreventiveControls◦ AllergenControl,VendorControl,ProcessControl,SanitationControl
ManagementSystems◦ Training,Recall,BusinessContinuity,PreventiveMaintenance
MANAGEMENTCOMMITMENT
ResourcesHaveaconsultantperformagapanalysis◦ CheckwithyourStateManufacturingExtensionPartnership◦ Wisconsin– WMEP◦ Illinois– IMEC
◦ CertificationBodies◦ SGS
ContactInformationAndyBroderick,BusinessDevelopmentLeader608.630.4028 [email protected]
PegDorn,FoodSafetyConsultant920.850.6590 [email protected]
LindseyTrickey,[email protected]