Strategies for Improving Auditor Competency on a Global Perspective

SGS SGS Food Safety ServicesFood Safety Services

Zeb Blanton

Global Key Account Manager

1-407-618-4893

[email protected]

Strategies for Improving Auditor Competency on a Global Perspective

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INTRODUCTION

Food safety issues remain at the forefront of public attention much in part due to issues such as salmonella in tomatoes and peppers, melamine in milk and salmonella in peanuts.

Globalization and international trade have drastically changed the way that food is produced, processed, transported and consumed. This presents stakeholders with new challenges to food safety and quality.

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INTRODUCTION

In today's age of the globalization and ever-increasing consumer awareness, there are ever escalating initiatives surrounding food quality and safety.

Food safety and quality programs are increasingly focusing on a farm-to-fork approach as a way of reducing food borne hazards entering the food chain.

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CHALLENGES TO FOOD SAFETY

Organizations are being forced to take even more ownership for food safety and to protect their brands.

Tighter controls are being established to safeguard the food supply chain.

Traceability and integrated management programs are now an essential part of the food chain.

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CHALLENGES TO FOOD SAFETY

Problems remain and food safety and security concerns continue to increase globally.

Governments are tightening regulations, reducing MRL’s (Maximum Residue Levels) and engaging more with Third Party Providers to gain more control on the food supply chain.

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THE CONSUMER

Consumers are changing their eating habits, focusing more on functional foods, health and diet as well as expanding their culinary tastes.

They seek fresher products often minimally processed foods or semi prepared foods that offer higher convenience.

Consumers are becoming more concerned about Value, Nutrition, Taste, and Organics.

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THE CONSUMER

Even with the current economic conditions, more consumers now eat out of the home which introduces an even longer and more complex food supply and consumption chain.

Also, during these difficult economic conditions people appear to be buying more ingredients and less prepared whole meals.

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THE CONSUMER EVOLUTION

Today consumers are increasing their demand for companies to prove that they have appropriate systems in place to ensure that food safety and quality are addressed.

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THE CONSUMER EVOLUTION

The trends are that the food industry is being called on to ensure:

Balanced Value (Price vs Quality)

Confidence and Transparency

Consistency and predictability

Regulatory compliance

Adequate control over product recall and traceability

Above all else, that the food consumers eat is safe

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Strategies for Improving Auditor Competency

So, how do we Improve Auditor Competency?

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GLOBAL CAPABILITIES TO DELIVER

Number of qualified auditors: ISO 9001 (450 + auditors) ISO 22000/FSSC22000 (290 + auditors) HACCP & GMP (430 + auditors) SQF 1000, SQF 2000 (90 + auditors) BRC (200 + auditors / 15 for Food Packaging) IFS (60+ auditors) GLOBALGAP (100+ auditors) Plant Audits /Second Party Audit/Supplier Audit

(600+)

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CHARACTER:

Inspiring the trust of all stakeholders by taking responsibility, acting with integrity and leading with courage.

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COMPETENCE:

Building a learning and diverse culture, characterized by excellence in thought, execution and agility.

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TEAMWORK:

Working together to do extraodinary things in the workplace as well as the marketplace.

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Training…Training…Training Specific Client Training Industry Specific Training Commodity Specific Training

Teaching and understanding the FDA Food Code

Country, State and Local Laws and Ordinances

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AUDITOR PROFESSIONAL DEVELOPMENT

Formal educational training in food safety or related field from an accredited College or University

Company meetings and in-house training

Conference/Industry sponsored workshops

Professional Body/Association meeting attendance

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AUDITOR QUALIFICATIONS & TRAINING

Must have Lead Auditor Training (ISO 9001:2008).

Must have HACCP Training (Certificate Required).

Must have a minimum of 160 hours annually in Food Safety/Quality Auditing in the Food Industry (20 Audit Days).

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Must have 5 years work experience in food safety, HACCP Program Management and/or Quality Systems Management experience in the food industry.

For each category the auditor audits for, he should have experience in that Food Sector Category or have 120 hours related experience (160 for high risk) audit experience or combination of each.

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Must be contracted or employed by SGS.

Must Sign and Submit the SGS “Auditor Code of Conduct”.

Must sign a Non-Disclosure Agreement with SGS.

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MAINTAINING AUDITOR QUALIFICATION

Must maintain an audit log for all completed audits in all programs.

All Audits must be “Formal Audits” and the auditor must have participated as the Lead Auditor.

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Review Audit Reports and Documentation

Review of Auditor comments Should be complete and be able to be understood by

anyone reading the report Limited use of Acronyms

Shadow and/or Supervised Audits

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3rd Party Shadow Audits (by clients).

Encourage Auditors to participate in local associations related to our industry.

Auditor Survey feed back from Suppliers.

Provide written feedback to the Auditor for improving audit skills.

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What makes a good Auditor? Knowledge, Confidence and Trust Honesty and Integrity Dedication and Professionalism Courtesy and Respect

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What makes a good Auditor? Make a plan or agenda and stick to it. Be thorough and accurate, call it like it is. Don’t be afraid to ask questions. Listen more and talk less.

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What makes a good Auditor? Maintain your composure and don’t over re-act. Watch your body language. Answer as many audit questions as you can. Take good notes and refer to them often.

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What makes a good Auditor? Focus on your clients program requirements. Know and Understand Auto Failures.

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Auto Failures

Reference

.Audit Guidance

1.5The facility should have written and documented Good Manufacturing Practices (GMPs).

1.19

The facility should complete the required registration with the U.S. Food

and Drug Administration (FDA) in accordance with the FDA Bioterrorism

Act Regulations.

2.3 The facility should take a corrective action if not meeting the critical

control limits.

3.18 No observation of actual product contamination is found.

4.3Finished product is coded appropriately to allow for full recall and traceability

6.10

The employees with symptoms of illness or open wounds should be excluded from working in processing areas or around exposed product or packaging

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Auto Failures

Reference

.Audit Guidance

7.14The water supply to the facility and water used for processing, steam &

ice should be adequate & potable. 7.25 The facility should have a metal detection or foreign material program.

9.1

A written pest control program should be established, including a designated pest control operator (internal or an outside service), scheduled frequency of service, and a current map, updated, annually, showing the location and type of all pest control devices (internal and external).

9.8No evidence of decomposed pests on the interior of the facility including

pest control devices is found.

9.10No evidence of insects, spiders, rodents or birds on or in any food ingredients, products or packaging materials

13.3The facility should have written allergen control procedures in place to

prevent the cross contamination of non-allergic ingredients with allergens

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What makes a good Auditor? Any non-conformance on these 11 items,

constitutes an Auto Failure! Contact Client within 24 hours for any failures

above. For failures in Foreign Material Detection, call

while at the plant for instructions.

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What makes a good Auditor? Always discuss CARs with the QA Manager. Audit all areas of the facility. Make notes about the good things you find and

include them in your report. At your closing meeting, always start off with

what you found that was good.

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What makes a good Auditor? When answering questions, be concise and

accurate, more is not always better. Finish your audit report as soon as possible

while it’s fresh in your mind We ask for 5 days, but most send in 1 or 2. Respond to TR within 48 hours.

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Things to avoid….. Complacency Conflicts of Interest Overly conservational Deviations from the Audit itself

Zeb Blanton

Global Key Account Manager

1-407-618-4893

[email protected]

Strategies for Improving Auditor Competency on a Global Perspective

Education

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