Certification What’s right for you?
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What’s in a word? Certificate – a piece of paper – Certification: what does the certificate represent?
Recognize – see something familiar – Recognition: process of recognizing
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Purpose of Certification Convincing buyers & customers that you meet external standards Building trust in your product
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Definitions Certification – Meeting requirements of certifying body
Recognition – Meeting government standards
Supplier audit – Meeting requirements of 3rd party audit
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What’s pushing certification? Concern for customer’s safety Pressure from buyers & customers – Reducing risk
Government requirements – USA mega regs meat & dairy, apple juice
– Cdn FSEP requirements for meat & dairy – Cdn QMPQMP-R requirements for seafood – US FDA: Food Safety Modernization Act Nov 2011
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Who is getting certified? Farms Packers Processors Storage facilities Trucking companies Packaging manufacturers – Etc. Nov 2011
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US FDA US legislation has 2 programs aimed at importers & foreign suppliers: Foreign Verified Supplier Program – Pre-inspection of facilities & food safety / food defense programs by US FDA
Voluntary Qualified Importer Program – Requires 3rd party audit
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What certification schemes are available? Global Food Safety Initiative (GFSI) – – – – –
ISO 22000 SQF 2000 level 2 International Food Standard (IFS) v. 5 BRC Global Standard 5 Global Red Meat v. 3
AIB On On--Farm Food Safety – Global GAP – SQF 1000 – Canadian producer programs e.g. Canada GAP, Verified Beef, Start Clean – Stay Clean
Canada / US Organic Nov 2011
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Other certification ISO series – ISO – ISO – ISO – ISO
9000 – Quality mgt 14000 – environmental mgt 17025 – laboratory mgt 22000 – food safety mgt
ISO 22000:2005 – FSMS ISO 2200222002-1:2009 – Prerequisite programs ISO 31000 – risk management
Kosher / halal Nov 2011
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Who provides certification? SGS SAI GlobalGlobal-QMI GFTC Steritech Primus Labs Organic: – Production: PACS – Ingredient: OCPP/ProOCPP/Pro-Cert Canada Nov 2011
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Who provides recognition? Canadian Food Inspection Agency – Food Safety Enhancement Program Required for meat, poultry, dairy Voluntary for other federallyfederally-registered plants
– Quality Management Program – revised (QMP--r) (QMP Required for federallyfederally-registered seafood plants Nov 2011
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What’s involved in certification? Written & implemented GMPs HACCP
– Policies – Prerequisite Programs – Standard Operating Procedures (SOP) – HACCP plan for each Shelf life studies / product info sheet / process validation Hazard analysis / risk assessment Critical Control Points (CCP) Process Control Points (PCP) Nov 2011
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Prerequisite Programs Premises Transportation & storage Equipment Personnel Sanitation & Pest Control Tracking & recall
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Additional Programs – more detail Water control Allergen control Purchasing / supplier approval Preventative equipment maintenance Label approval / control Technical training manual
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Recent Additions Food defense Environmental considerations Worker welfare Animal welfare Complaint resolution Quality manual – Lab procedures – SelfSelf-audit procedures Nov 2011
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Certification requirements Detailed / complete documentation Implemented SOPs and programs Trained & qualified personnel – Often certificationcertification-body trained in addition to HACCP training
Completed records (at least 33-6 mo) Self--audits Self Nov 2011
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Getting ready for certification Get a copy of the code – Study it carefully
Get a copy of the audit form – Go over all sections of the code & audit to find gaps in your system
Plug gaps in documentation – Pay attention to detail
Provide training & implement missing procedures Make sure that your records are complete & upupto to--date – Have them organized & readily available
Do a prepre-audit – second party or consultant Nov 2011
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Working with auditors Auditors vary in experience & knowledge – may have biases & different interpretations of code or regulations
Some may ask leading questions – Check for hints
Have personnel readily available – Managers should accompany auditor – May need translators for auditors to interview employees
If you see issues during the audit, take care of them – don’t expect that the auditor will ignore them Nov 2011
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Resources needed Management commitment $$$ Time – don’t rush it!! Qualified, trained personnel Good technical references Common sense – not acceptable! – Write out everything in detail Nov 2011
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Assistance for Certification SSFPA – FSSI Processor
ARDCorp – FSSI Producer – Enterprise Infrastructure Traceability
Training – FPC 55-day workshop (14(14-18th Nov) – BCIT Food Safety workshops Nov 2011
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Questions
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Contact info VM Technical Services – Abbotsford – 604604-854854-6707 –
[email protected]
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