3 Auditing Haccp

HACCP Food Safety
Management Systems
Auditing.
HACCP an Introduction
Hazard Analysis Critical
Control Point
Its a food
safety
system.
1969 NASA in collaboration

with Pillsbury develop this
system to prepare food for
astronauts.
Its a joint
venture of
FAO/WHO
Applications
HACCP can be applied to all stages of a food supply chain
Production
Preparation
Processing
Packaging
Distribution
HACCP has become a household name in the food safety industry, and is now being
referenced in many other industries including pharmaceuticals and cosmetics.
Objectives
Understand food industry auditing systems
Understand and relate components of auditing systems
Understand how audits support food safety

and food defense management objectives.
Identify potential areas for improvement
Why consider an audit?

Food Code - 2009 Recommendations of the United States
Public Health Service, Food and Drug Administration
Federal , State, Local Regulatory Authority Requirements

Centers for Medicare and Medicaid Services
The Joint Commission Standards
Formerly JACHO: Joint Commission on Accreditation of

Healthcare Organizations
What is the value of an audit?

Establishment
Inspection
Evaluation of current conditions and whether they are in

compliance with desired standard conditions.
Legal regulatory requirements
Self inspection internal standards
Establishment Audit
Evaluation of the management systems and operation

controls in place to ensure that desired or required
operating conditions are met and maintained.
What is the structure of an audit?

A contracted auditing company will evaluate operation
conditions, policy and procedure.

Audit evaluation criteria will be organized criteria into
categories.
Examples include:
Nutrition Health and Safety Quality

Food Safety Programs and Training
Receiving, Storage and Transport
Pest Control
Employee Practices
Building and Equipment Conditions
Food Security
Audit System Terms and Acronyms
Independent Auditing Firms:

Paster Training, Inc.
EcoSure
Steritect
Cook & Thurber
QMI Saiglobal
Siliker
NQA
ABC
ASI
SGS
SCS
ETC ETC
AIB American Institute of Baking (1919)
Commitment to audit standards that support and
incorporate GFSI standards, Codex (HACCP), FDA &

USDA GMPs, GRPs Good Retail Practices.
Auditing System Foundation

Prerequisite Programs
HACCP Hazard Analysis and Critical
Control Point
There are seven principles, developed by the National
Advisory Committee on Microbiological Criteria for

Foods, that serve as the foundation for a HACCP
system.
What are they?

Prerequisite Programs
1.
Construction and layout of buildings and associated
utilities.
2.
Layout of premises, including workspace and
3.
employee facilities
4.
Supplies of air, water, energy and other utilities
5.
Suitability of equipment and its accessibility for
cleaning, maintenance and preventive maintenance
6.
Management of purchased materials
7.
Measures for the prevention of cross contamination
8.
Cleaning and sanitizing
9.
Pest control
10.
Personal hygiene

How Does HACCP Work in Food Production?
1. Conduct a hazard analysis to identify potential hazards that
could occur in the food production process.
2. Identify the critical control points (CCPs) -- those points in
the process where the potential hazards could occur and can be
prevented and/or controlled.
3. Establish critical limits for preventive measures associated
with each CCP. A critical limit is a criterion that must be met for
each CCP. Where appropriate, critical limits may reflect relevant
regulatory requirements.

4. Establish CCP monitoring requirements to ensure each
CCP stays within its limit. Monitoring may require materials or
devices to measure or otherwise evaluate the process at CCPs.
5. Establish corrective actions if monitoring determines a
CCP is not within the established limits. In case a problem occurs,
corrective actions must be in place to ensure no public health
hazard occurs.

6. Establish procedures for verifying that the HACCP system
is working properly. Verification procedures may include reviewing
the HACCP plan, CCP records, critical limits as well as conducting
microbial sampling. Both plant personnel and auditors will conduct
verification activities.
7. Establish effective recordkeeping procedures that
document the HACCP system is working properly. Records should
document CCP monitoring, verification activities and deviation
records.
Quality Assurance Manager

(Responsibilities)
Maintenance of the
HACCP based Food
Safety Program
Implementation of HACCP.
Labeling compliance.
Auditing suppliers
Compliance with customers audits
To train staff with issues relating to food safety and
HACCP.
Initiating non-conformances (quality related) and following it
through with suppliers with corrective actions.
Managing designated warehouses, pack room and blending areas for
the continuous certification of HACCP.
Assistant QA Manager (Responsibilities)

Checking of incoming raw and packaging materials and
helping in all aspects of managing and improving quality

and food safety throughout the supply chain functions such
as procurement, receiving, inventory control, warehousing,
distribution, pack room and blending operations.
Maintaining and improving standards in various warehouses by
coordinating and driving HACCP based Food Safety Program, Quality
and Food safety Monitoring Schemes, Quality Training, Corrective
and Preventative actions, and GMP standards in a Quality Facilitator
Capacity.
Attending to customer complaints and non conformances and
following them through.
Making decisions on Hold/Reject/Rework on Raw and Packaging
Materials, Outsourced Products
Increasing the GMP Scores
Reducing NCRs
Coordinating training across staff
Providing support to customers and customer services
Keeping documentation updated and implemented
Ensuring products comply with the labeling laws
TRAING COURSE
Campden
BRI
Members
725
Non
members
940
GFSI Global Food Safety Institute
Approved auditing schemes:
The International Food
Standard (IFS), based in Paris,

Safe Quality Food (SQF) based
in Arlington, USA
The British Retail Consortium
(BRC) based in London
The Dutch Hazard Analysis
Critical Control Points food
safety system (Dutch HACCP)
based in Apeldoorn.
Submitted: Food Safety System
Certification (FSSC) 22000
GSFI Auditing
System
Reviews
Primary production
Processed food
GFSI - Key Element: food safety

management systems
General
Requirements
Corrective Action
Control of Non-conformity
Product Release
Purchasing
Supplier Performance
Traceability
Complaint Handling
Serious Incident Management
Control of Measuring &
Monitoring Devices
Product Analysis
GFSI - Key Element: food safety

management systems
General Requirements
Food Safety Policy
Food Safety Manual
Management Responsibility
Management Commitment
Management Review
Resource Management
General Documentation
Requirements
Specifications
Procedures
Internal Audit
GFSI - Key Elements for GAP, GMP,

GDP
Stock Management (rotation)
Housekeeping, Cleaning &
Hygiene
Water Quality Management
Waste Management
Pest Control
Veterinary Medicine
Pesticide, Herbicide &
Fungicide Control
Transport
Personal Hygiene, Protective
Clothing & Medical Screening
Training
GFSI
Section Key Elements for GAP, GMP, GDP (cont.)
Facility Environment
Local Environment
Facility Layout and Product Flow
Fabrication
Equipment
Maintenance
Staff Facilities
Physical & Chemical Product Contamination Risk
Segregation & Cross-contamination
GFSI Global Food Safety Institute

Approved auditing schemes:
The International Food Standard (IFS), based in Paris,
Safe Quality Food (SQF) based in Arlington, USA
The British Retail Consortium (BRC) based in London
The Dutch Hazard Analysis Critical Control Points food
safety system (Dutch HACCP) based in Apeldoorn.
Submitted: Food Safety System Certification (FSSC)
22000
Auditing System
Criteria Review
Person-in-Charge (PIC )
Duties related to cold
food temperature
control
Storage
Preparation
Display
Monitoring Food
Temperature

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What are the principles of HACCP?

What are the principles of HACCP?

What are some common food safety auditing schemes?

What are some common food safety auditing schemes?

HACCP Food Safety

1969 NASA in collaboration

referenced in many other industries including pharmaceuticals and cosmetics.

Understand and relate components of auditing systems

Understand how audits support food safety

Identify potential areas for improvement

Why consider an audit?

Public Health Service, Food and Drug Administration

Federal , State, Local Regulatory Authority Requirements

Formerly JACHO: Joint Commission on Accreditation of

What is the value of an audit?

Evaluation of current conditions and whether they are in

Evaluation of the management systems and operation

What is the structure of an audit?

conditions, policy and procedure.

Nutrition Health and Safety Quality

Audit System Terms and Acronyms

Independent Auditing Firms:

incorporate GFSI standards, Codex (HACCP), FDA &

Auditing System Foundation

Advisory Committee on Microbiological Criteria for

Auditing System Foundation

Auditing System Foundation

Auditing System Foundation

Auditing System Foundation

Quality Assurance Manager

Assistant QA Manager (Responsibilities)

helping in all aspects of managing and improving quality

GFSI Global Food Safety Institute

Approved auditing schemes:

The International Food

Standard (IFS), based in Paris,

Certification (FSSC) 22000

GFSI - Key Element: food safety

GFSI - Key Element: food safety

GFSI - Key Elements for GAP, GMP,

GFSI Global Food Safety Institute

Submitted: Food Safety System Certification (FSSC)

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