Hazard Analysis Critical Control Points HACCP is a preventative approach or ‘risk assessment’ tool for identifying hazards, determining the risks associated with those hazards and the implementation of program to reduce, eliminate or manage these risks within the food chain. This approach was developed from the concept of Failure Mode Effects Analysis or FMEA. The key controls used are called critical control points where predetermined points for quantifiable reduction or elimination of a hazard are identified and have to be managed. Pre-requisite program define general control measures of operational and environmental conditions necessary for the production of safe food. These control measures are identified through a Hazard analysis, as for critical control points or specific measures. Managing food safety risk is fundamental to survival within the food industry. Systems failures occur because of inadequate risk assessment, management, corrective action and control. Cost of failure can include loss of product, damage to reputation, loss of major customers and damage to product brands. During the last few years the food industry has been affected by an escalation of legislation and regulations. National legislation is increasingly putting the responsibility of ensuring the production, supply and sale of safe food onto food organizations. This is as a direct result of food scares and the consequential economic damage it has caused in some countries around the world and in order to reduce the burden of proof and cost on national enforcement agencies that inspect food facilities.
GLOBALG.A.P. is an internationally recognized set of farm standards dedicated to Good Agricultural Practices (GAP). Through certification, producers demonstrate their adherence to GLOBALG.A.P. standards. For consumers and retailers, the GLOBALG.A.P. certificate is reassurance that food reaches accepted levels of safety and quality, and has been produced sustainably, respecting the health, safety and welfare of workers, the environment, and in consideration of animal welfare issues. Without such reassurance, farmers may be denied access to markets. GLOBALG.A.P. is becoming a compulsory standard as most retailers now require it as evidence of good agricultural/fish farming practices. Producers of crops and farmers raising animals or fish to produce food for human consumption need GLOBALG.A.P. certification. Without it, their products cannot be stocked by those retailers. Increasingly, exporters to Europe and other markets areas (Asia and America) also need to comply with the production standards determined by the GLOBALG.A.P. certification scheme.
British Retail Consortium The British Retail Consortium (BRC) is a globally recognised UK trade organisation. Which established a series standards to help companies comply with food safety legislation, and to provide guidelines for the manufacture of safe, quality food products. The standards soon became a worldwide benchmark for best practice in the food industry and have evolved into the internationally recognised BRC Global Standards. Intertek is a fully UK accredited certification body, authorised to carry out food safety audits and award BRC Global Standard for Food Safety certification, Consumer Products and the IoP Packaging Standard. The BRC Standard demands high levels of compliance and the certification programme is wide ranging, including food safety planning, site and process controls, and gaining management buy in. You can also bolt-on the new BRC Food Safety Culture Excellence module to your next audit. As your partner, we can support and guide you through the whole process Gaining BRC Global Standard for Food Safety certification gives your brand an internationally recognised mark of food quality, safety and responsibility. The programme is fully approved by the Global Food Standard Initiative (GFSI) and is designed to be efficient, reducing the need for multiple audits and helping you to improve your processes and save time and resources. Becoming part of more than 18,000 BRC certified manufacturers in 100 countries, you will benefit from increased consumer confidence and open your business to new opportunities.
Global Food Safety InitiativeGFSI is a worldwide initiative lead by retailers and manufacturers looking to standardize international food safety and reduce the number of audits taking place. As an accredited body we are able to support your needs across multiple globally recognized set of certifications from: British Retail Consortium (BRC), Food Safety System Certification (FSSC 22000), GLOBALG.A.P, International Featured Standards (IFS) and Safe Quality Foods (SQF). For smaller organizations within the food supply chain, GFSI have developed the GFSI Global Markets Program. This is an entry level food safety solution for small and developing companies in local markets looking to gain access to globally recognized standards.
Food Safety Management Systems
There has been a continuous increase in consumer demand for safe food. This has led to the development of various food safety standards. The growing number of national standards has led to confusion.
Consequently, there is a need for international harmonization and ISO aims to meet this need with ISO 22000:
The standard is complimentary to ISO9001, in that ISO 22000 addresses specifically the issues relating to food safety and uses an approach that can be integrated with that of ISO 9001. ISO 22000 is not a replacement for ISO 9001, however businesses in the food sector may see it as having greater commercial importance to their business than ISO 9001, particularly as there is increasing pressure on the food industry to demonstrate that it is effectively managing food safety, following the highly publicized food scares around the world.
The standard specifies a number of key requirements, including
- Planning, implementing, maintaining and updating a food safety management system.
- Identification of hazards and determination of risks to food safety using HACCP principles.
- Compliance with applicable food safety related regulatory requirements.
- Development and implementation of pre-requisite programmes and/or HACCP plans as a way of controlling food safety hazards.
- Continual improvement and updating of the food safety management system.
- Interactive communication with interested parties (enforcement agencies, customers, suppliers, consumers) on food safety issues.