Quality Management Systems in the Agri-food chain : theory

Prof. Dr. Ir. Liesbeth Jacxsens

Department of Food Safety and Food Quality

Faculty of BioScience Engineering
Ghent University liesbeth.jacxsens@ugent.be

CONTENT
– 1 : Introduction

– 2 : Quality and quality management systems

– 3 : Integrated approach

– 4 : Certification and accreditation

– 5 : ISO 9000:2015

1
 CONTENT
– 6 : Different QA standards in the food processing
industry

– 7 : QA standards in primary production

– 8 : QA standards in feed industry

Introduction and organisation

Factors influencing QM and RA complex

Consumers Organisations
Critical, trust, People behaviour,
perception changing structures
Quality and procedures
management
Food production and risk analysis Environment
Variation, interactions, Legislation,
restricted shelf-life,…. competitive market

Agri-food chain
Many suppliers, customers, complex networks

Quality

2
 Introduction and organisation

Overview and connection of different lectures

General introduction Traceability, chain
(prof Jacxsens) management
(prof. Gellynck)
Risk Analysis
Sampling design,
(prof Jacxsens) Quality measure & control
management techniques
REACH: case of risk
analysis and risk analysis (prof. Thas)
(prof Spanoghe) Document
management
Quality Management
(prof Jacxsens)
(prof Jacxsens)

Agri-food chain
Many suppliers, purchasers, complex networks

PART 1
Introduction

3
1.1 Codex Alimentarius

Codex Alimentarius Commission

‣ International organisation (WHO/FAO)
‣ Development and publication of general or product-specific
standards
‣ Applied as reference for (inter)national legislation and other
normative documents
‣ See appendix A

‣ Objective :
‧ To protect the health of the consumer
‧ To stimulate international trading of food

1.1 Codex Alimentarius

http://www.fao.org/fao-who-
codexalimentarius/en/

4
1.1 Codex Alimentarius : standards

1.1 Codex Alimentarius : databases

5
1.1 Codex Alimentarius : a long way

1.1 Codex Alimentarius

General standards
‣ Horizontal scope in food production
‣ Not product-specific
‣ Examples:
‧ Food labelling
‧ Food additives
‧ Food hygiene
‧ Nutrition and foods for special dietary uses
‧ …

6
1.1 Codex Alimentarius

General Principles of Food Hygiene

CAC/RCP 1-1969
Reference document for the production of safe
food
Reference document for legislation and quality
standards
‣ First version in 1969
‣ Revision 4: from 2003

7
1.1 Codex Alimentarius

Product-specific standards
‣ Very specific for type of product/process
‣ Food safety – food quality – international trading
aspects
‣ Examples:
‧ Production of dairy products
‧ Production of fish and fishery products
‧ Fermented products
‧ Canned pineapple
‧ …

8
1.2 GMP – GAP – GHP - GDP

A package of requirements and

procedures by which the work
methodology takes place under
controled conditions and by which
surrounding conditions are created
that allow the production of hygienic
and safe products

1.2 GMP – GAP – GHP - GDP

GMP : on different levels

the environment
the process and product
the personnel
Objective :
keep the contamination level as
low as possible (M/C/Ph/A)
prevent the development of micro-
organisms

9
 1.2 GMP – GAP – GHP - GDP

1.3 Pre requisite programs (PRP)

Every specific and documented activity or facility that is

implimented corresponding to the ‘codex general requirements
of food hygiene’, the Good Manufacturing Practices, and the
legislation, with the purpose to create basic requirements that
are necessary for the production and processing of safe foods
in all stages of the food chain

PRP covers GHP, GMP and legislation

More than a working instruction, a plan or a regulation general
control measures

verification of the effectiveness on a regular base (PLAN –

DO – CHECK – ACT)

10
1.3 Pre requisite programs (PRP)

1.4 HACCP
1.4.1. Definition

Increasing number of foodborne

illness

Identifies, evaluates and controls hazards

Preventive measures !

11
1.4.2. History

‣ ‘60 in the USA

‧ apollo-flights
‧ safe food for astronauts

‣ ‘70 : legislation for canned foods

‣ ‘80 : Implementation in companies in US

‣ ‘90 : Implementation in companies in UK

+ elsewhere in Europe

1.4.3. Objective of the HACCP system

– Hazard identification, assessment and control

– Act and react quickly and efficiently

– Prevents that product has to be destroyed

– Concentrating only on these factors with direct effect on

the safety

– Controlling the production conditions

12
 1.4.4. The 7 principles of HACCP

reference document = Codex Alimentarius

1. Identify and analyse the hazards that can occur

2. Identify the critical control points (CCP’s)
3. Establish critical limits for the CCP’s
4. Establish a monitoring system
5. Establish corrective actions
6. Establish a documentation system
7. Frequent verification and updating

1.4.5. The 14 stages of HACCP (FLAIR)

0. Policy statement
Inventarisation 1. HACCP-team
2. Scope of the study
3. Product description
4. Identify use and consumers
5. Construct a flow chart
6. Confirm the flow chart
Analyse 7. Hazard analyses
8. Identify CCP’s
9. Critical limits for CCP’s
Guarantee 7 basic
10. Monitoring system
principles
11. Corrective actions
according to
Document 12. Documentation system
the CA
Verification 13. Verify the HACCP-plan
14. Review the HACCP-plan

13
The 12 stages
(Codex Alimentarius)
see appendix B

1.5. Relation GMP – PRP - HACCP

HACCP : definition and monitoring of

CCP’s – company specific

PRP : program (plan – do – check – act)

GMP : general requirements

14
1.6. Building blocks of Food Safety
Management System

1.6. Building blocks of Food Safety

Management System

HACCP

15
1.7 Belgium

Basic legislation EU level : EU Regulation 178/2002

(general food law: introduction of principles→
translation of MS in own system)

Belgium: KB of 14.11.2003 regarding self-

checking/autocontrol, traceability and notification

From 1st of January 2005

http://www.favv.be/autocontrole-en/

1.7 Belgium

A. Self-checking system

‣ All measures taken by responsible of company in

food chain
‧ Regarding food safety
‧ Regarding quality (legal)
‧ Regarding traceability
+ control
‣ Also for agricultural production (primary
production)!!

16
Self-checking system (or FSMS)

1.7 Belgium

B. Guidelines for Self-checking

‣ Guidelines / sector guides to implement self-

checking system in the agro-food chain
developped by different subsectors

‣ Approvement by food safety authority (FAVV)

‣ Description of requirements GHP – GMP –

HACCP – traceability – recall – notification - … for
a specific sector (e.g. dairy – meat – ice cream)

17
1.7 Belgium

B. Guidelines for Self-checking

‣ Key element I : management system based on

ISO 9000 principles:
‧ Management commitment + objectives
‧ Responsibilities in company
‧ Verification :
– Internal audit
– Management review
– Sampling
‧ …

1.7 Belgium

B. Guidelines for Self-checking

‣ Key element II : prerequisite programs (PRPs)
‧ Cleaning and disinfection
‧ Pest control
‧ Water/air
‧ Temperature control
‧ Personal hygiene – medical check – infrastructure for personnel
‧ Technical maintenance
‧ Waste control
‧ Purchase of raw materials – suppliers
‧ Traceability / recall
‧ Allergen management
‧ Physical and chemical contaminations
‧ Product information labelling
‧ ….

18
 1.7 Belgium

B. Guidelines for Self-checking

‣ Key element III : HACCP (not for primary prod)

‧ Identification of hazards
‧ Hazard analysis
‧ Identification of CCP
‧ Monitoring
‧ Verification and review
‧ Product sampling and process control

1.7 Belgium
B. Guidelines for Self-checking
farm-to-fork:
Sector guides available for
several sectors (approved by
Belgian food safety authority)
-suppliers to agricultural
activities e.g. manure
producers, contract work
-primary production
-processing
-food distribution
-transport
http://www.favv-afsca.be/autocontrole-
nl/sectorspecifieketools/

19
 1.7 Belgium – small scale companies
- Limited in number of staff and customers (local market
B2C or B2B limited e.g. restaurant)
- ‘HACCP-light’
- Only GHP and application of CCPs as defined in self-
checking guidelines (no formal HACCP study)
- Only registration of non conformities
- Quick start fiches with comprehensive overview of what is
really necessary
- Training by sector organizations/food safety authority
- http://www.favv.be/autocontrole-nl/gidsen/qsfiches/

Quick start fiches

for restaurants/catering:

-equipment
-accommodation personnel
-pest control
-cleaning/disinfection
-water
-waste controle
-personal hygiene
-temperature
-purchase raw materials
-controls at reception
-calibration
-CCP reception
-CCP storage temperature cold/frozen
-CCP temperature warm products

20
1.7 Belgium

C. Principle of delegation

‣ Validation of self checking system by:

‧ Food safety authority
‧ External certification bodies – accreditated
and acknowledged by FASFC

‧ Finance ++ ½ or 2x yearly contribution

‧ Positive list ++ less frequent inspections

1.7 Belgium

D. Traceability

‣ Register IN
‣ Register OUT
‣ Link between IN and OUT

‣ Notification : “every responsible of a company in

the food chain is informing the FASFC if there is a
danger towards safety of human, animal or plant,
when the risk is not anymore under its own control”

21
Paper to read

PART 2
Quality and Quality
Management Systems

22
Definitions first lecture….

Food quality: the properties

- Food safety
- Legal quality (name, composition,…)
- Commercial - sensorial product quality
- Product application/ convenience
- Customers’ demands
Different definitions
“Fitness for use”
“Quality is meeting or exceeding customer
expectations”

Definitions

Quality Control (QC)

Operational techniques and activities – needed

to fulfill requirements for quality:

examples:
- monitoring temperature/time of a process
- corrective actions
- measuring the weight of a food product

23
Definitions

Quality Assurance (QA)

Planned and systematic activities – needed to

provide adequate confidence that a company
will fulfill requirements for quality:

examples:
-training
- internal audit
- calibration of instruments / apparatus

Definitions

Quality Management System (QMS) = QA + QC

The system implemented by a company (the

organisational structure, competences,
responsabilities, procedures, processes and
provisions)

translation of requirements of different

stakeholders (e.g. government, customers, QA
standards)

24
Definitions

Total Quality Management (TQM)

Overall quality management system over the

organization/company

- Several departments
- Several topics (e.g. waste control, human
resources, environmental requirements,
finance, safety of the workers,…)

Definitions

Quality Assurance standard (QAS)

Document written by a stakeholder

Requirements in order to provide ‘quality’

Translation into a company own QMS

Certification is possible after a positive audit

25
 PART 3
Integrated
approach

SCOPE OF QUALITY MANAGEMENT SYSTEMS

3 aspects are always present in QMS in the

agri-food chain:

1. GHP – GMP – GAP – GDP ⇨ PRPs

2. HACCP (not for the primary sector)

3. Management system based on the principles of

ISO 9000

26
SCOPE OF QUALITY MANAGEMENT SYSTEMS

Minimal scope: product safety

Only processes related to the expectations
concerning food safety

Extension to general product quality and

customer satisfaction
All processes related to the customer
expectations concerning product quality,
incl. food safety

SCOPE OF QUALITY MANAGEMENT SYSTEMS

Global management strategy

Beside quality concern, also concern for the
working conditions, the environment and the
safety

27
 Quality Management Long-term manageral
Food Safety Management System System strategy
e.g. BRC, ISO 9001 e.g. TQM, ISO 9004

Legal requirements related

All quality aspects +
to quality and product quality,
environment, safety and
General requirements Specific requirements all quality aspects and all
well-being of the personnel
customer expectations

Food Safety Assurance plan

GMP/GHP (product/processpecific) Quality Management
= basic requirement = HACCP-plan System

PART 4
Certification and
accreditation

28
4.1 Auditing

Evaluation of
- Compliance with the QA standard (=document
performance)
- Implementation of the prescribed requirements in
practice (= people performance, compliance to
procedures)
- Effectiveness (process/product performance)
≠ Inspection

Three types of audits First party audit / Second party

audit / Third party audit

4.2 Certification

A procedure by which a third party gives a

written assurance that a product and/or service,
process or quality management system
conforms to specified requirements

Third party = certification body

29
4.3 Accreditation

Before certification body/organisation are

allowed to audit QMS against a QA standard
they are audited as well accreditation

A procedure by which an authoritative body

gives formal recognition that a body or person
is competent to carry out specific tasks

www.belac.fgov.be

4.3 Accreditation: important documents

‣ ISO 17065: Conformity assessment -- Requirements for

bodies certifying products, processes and services
‧Requirements for certification bodies in order to be allowed
to perform third party audits and allocate certification (system
certification, e.g. for BRC, IFS...)

‣ ISO 17025: General requirements for the competence of

testing and calibration laboratories
‧Lab accreditation

‣ ISO 17020: Conformity assessment -- Requirements for the

operation of various types of bodies performing inspection
‧Product certification: does the product comply with
requirements/specifications (e.g. labels such as Flandria)

30
 PART 5
ISO 9000:2015

5.1 History

• Military standards for ammunition

manufacturers (WW II)
• 1987: ISO 9000 series was developed

• 1994: first revision completed: ISO 9000, 9001,

9002, 9003 and 9004
• 2000: second revision: ISO 9000, 9001, 9004
• 2008: minor revision
• 2015 : revision ISO 9000 and 9001

www.iso.org

31
5.1 History

REVISION ISO 9001:2015

• same overall structure as other ISO management system
standards : easier for companies using multiple
management systems.
• more accessible to all types of companies (more user
friendly for service and knowledge-based organizations)
• simplified language and a common structure and terms,
particularly helpful to organizations using multiple
management systems
• globalization/more complex supply chains
• more focus on risk based thinking
• more focus on leadership engagement
• Helps addressing organizational risks and opportunities in
a structured manner

www.iso.org

5.2 Objectives and principles ISO 9000

3 basic documents
‣ ISO 9000:2015 – Foundation and vocabulary
⇒ covers the basic concepts and language
ISO 9001:2015 - Requirements certification
⇒ sets out the requirements of a quality
management system
ISO 9004: 2000 – Guideline for the improvement of
performances
⇒ focuses on how to make a quality management system
more efficient and effective (manual for improvements
(TQM))

32
5.2 Objectives and principles ISO 9000
The seven quality management principles are :
QMP 1 – Customer focus
QMP 2 – Leadership
QMP 3 – Engagement of people
QMP 4 – Process approach
QMP 5 – (Continuous) improvement
QMP 6 – Evidence-based decision making
QMP 7 – Relationship management
• To achieve these goals: use of procedures,
• ISO describes what should be part of QMS but not how it should be
implemented
⇨Guidance for the application of ISO 9001:2015 → ISO/TS 9002:
clause-by-clause guidance and examples to enable users, regardless of
the size of the organization, to implement their own quality management
system.

5.3 Structure

1. Scope
2. Normative references
3. Terms and definitions
4. Context of the organization
5. Leadership
6. Planning
7. Support
8. Operation
9. Performance Evaluation
10. Improvement

33
ISO 9000 series

34
5.3 Structure

1. Scope
Requirements for a QMS :

‣ To demonstrate ability to consistently provide

products/services meeting customer and legislative
requirements

‣ To enhance customer satisfaction (continuous improvement)

» Regardless of type/size of organization

5.3 Structure

2. Normative references and 3. Terms

and definitions
Reference to ISO 9000:2015 Quality management systems-
Fundamentals and vocabulary
‣ “Review”: determination or the suitability, adequacy or
effectiveness of an object to achieve established objectives (e.g.
management review)
‣ “Validation”: confirmation, through the provision of objective
evidence that the requirements for a specific intended use or
application have been fulfilled (result of a test)
‣ “Verification”: confirmation, through the provision of objective
evidence that the specified requirements have been fulfilled (result
of an inspection).

35
5.3 Structure

4. Context of the organization

‣ 1. Understanding the organization and its context
‣ 2. Understanding the needs and expectations of interested parties
(requirements)
‣ 3. Determining the scope of the QMS
‧ Considering:
– external and internal issues (4.1),
– requirements of interested parties (4.2)
– products/services in the organization
‧ Apply all requirements within determined scope
‣ 4. QMS and its processes
‧ Establish, implement, maintain and continually improve the QMS
and its processes and interactions
‧ Determine processes needed for the QMS and their application
‧ Maintain and retain documented information

5.3 Structure

5. Leadership
‣ 1. Leadership and commitment of top management
with respect to:
‧ General: the QMS
‧ Customer focus
‣ 2. Policy
‧ Establishing the quality policy → framework quality
objectives
‧ Communicating the quality policy
‣ 3. Assign organizational roles, responsibilities and
authorities

36
5.3 Structure

6.Planning
‣ 1. Actions to address risks and opportunities
Considering:
‧ Issues (4.1) and requirements (4.2)
+ implement/integrate actions in own QMS (4.4) and evaluate
effectiveness
‣ 2. Quality objectives and planning to achieve them
‧ Consistent with quality policy + measurable
‧ Monitoring, responsibilities, evaluation
‣ 3. Planning of changes
‧ Changes shall be carried out in a planned manner
– Consider integrity of the QMS!

5.3 Structure

7. Support
‣ 1. Resources
‧ Internal/external resources
‧ People/personnel
‧ Infrastructure
‧ Environment (e.g. physical (temperature, light), psychological
(burnout prevention)...)
‧ Monitoring and measuring resources
‧ Organizational knowledge necessary for operation of processes
‣ 2. Determine necessary compentences + how to acquire
‣ 3. Awareness
‧ All staff should be aware of :
– The quality policy, relevant quality ojectives,,,,
‣ 4. Communication (internal and external)

37
5.3 Structure

7. Support
‣ 5. Documented information
‧ All necessary information
‧ Appropriate identification/description/format/media of
documents
‧ Review and approval
‧ Control of documents (distribution, access, storage, control
of changes...)

5.3 Structure

8. Operation
‣ 1. Operational planning and control
‧ Determine requirements, criteria, resources, monitoring,
documented information
→in order to meet legal/customer requirements

‣ 2. Requirements for products and services

‧ Customer communication
‧ Determining requirements for products/services
‧ Review or the requirements for products/services
‧ Change to requirements for products/services

38
5.3 Structure

8. Operation
‣ 3. Design and development of products and services
‧ Establish, implement and maintain design and development
process
‧ Design and development planning (nature, validation and
verification activities, responsibilities....)
‧ Inputs
‧ Controls
‧ Outputs
‧ Changes
‣ 4. Control of externally provided processes, products and
services (purchase from supplier, outsourcing, arrangement
with associate company ...)
‧ Conform to requirements
‧ Controls
‧ Information/communication for external providers (requirements)

5.3 Structure

8. Operation
‣ 5. Production and service provision
‧ Control / controlled conditions (documentation, monitoring,
compentent persons...)
‧ Identification and traceability
‧ Property belonging to customers or external providers
‧ Preservation (e.g. protection during storage, contamination
control...)
‧ Post-delivery activities (comply with requirements)
‧ Control of changes (ensure continuing conformity with
requirements)
‣ 6. Release of products and services
‣ 7. Control of non-conforming outputs

39
5.3 Structure

9. Performance evaluation
‣ 1. Monitoring, measurement, analysis and evaluation
‧ What/How/When/Evaluation?
‧ Customer satisfaction (feedback, surveys...)
‧ Analysis and evaluation
‣ 2. Internal audit
‧ Audit plan/programme
‧ QMS conform to requirements and effectively implemented
‣ 3. Management review
‧ Top management reviews QMS at planned intervals
‧ Inputs: previous management reviews, audit results, non-
conformities,...
‧ Outputs: decisions and actions (changes needed? Resource
needs?...)

5.3 Structure

10. Improvement
‣ 1. Opportunities for improvement / enhance customer
satisfaction
‣ 2. Non-conformity and corrective action
‣ 3. Continual improvement

40
 PART 6
Overview of
different QA standards
in the food industry

6. QA standards in the food industry

Discussion of the most important commercial QA

standards applied in the food industry
(transformation and distribution of food products)

41
 6.1 GLOBAL FOOD SAFETY INITIATIVE
start; late 90s => grote
Background: retailers and brand manufacturers audited factories bedrijven, produceren
against their countless in-house standards huismerken en gaan de
audit fatigue in food industry productie daarvan "
Initiative of CIES (Food business forum/ now :consumer goods outsourcen"
forum)
association of the 200 biggest
retailers, manufacturers,
food service companies of the world
⇨ Foundation of GFSI Benchmarking
organization (May 2000)

Objective : Harmonisation of retailer standards over the world:

‘certified once, accepted everywhere’

GFSI Now: more than benchmarking organization: Think tank

industry-driven initiative providing thought, leadership and => standartdisation on
guidance on food safety management systems necessary for Industrie/manufacturer
safety along the supply chain. level

6.1 GLOBAL FOOD SAFETY INITIATIVE

3 key elements :
Quality Management Systems
(based on ISO 9001)
Good Practices : GAP, GMP, GDP⇨ PRPs
HACCP

Only food safety aspects !

GFSI guidance document (version 6):

Not in itself a FS standard
GFSI not involved in certification/accreditation

42
 All the standards that
recognised by GFSI.
www.mygfsi.com Prktijk: different
organisations => go to
GFSI gfsi, to recgnise their
recognized/ standard => all equal.
benchmarked
schemes Voorbeeld: IFS en BRC
are equally
Use GFSI logo acknowledged; so on
international level, you
dont need the other
standard...

6.2 Food safety standards in Food industry

43
 <=> ISO; not detailled
6.2.1 British Retail Consortium (BRC) http://www.brcglobalstandards.com/
=> Everything concerned
with people => 20
standards.

6.2.1 British Retail Consortium (BRC)

6.2.1.0 Overview of current standards

Retailers are setting requirements

Quality assurance standards certification is
possible by third parties

44
6.2.1 British Retail Consortium (BRC)

6.2.1.1 History

50% of all foods in the UK is ‘private label’

Food safety Act 1990

“DUE DILIGENCE” "proof that you work well".

(“we did what we had to do”)

“it shall…be a defence for the person charged to

prove that he took all reasonable precautions and
excercised all due diligence to avoid the
commission of the offence by himself or by a
person under his control”

6.2.1 British Retail Consortium (BRC)

6.2.1.1 History

This led during the period 1990 - 1995 to the

following situation in het UK:

1. Every retailer drew up his own standard

2. Every retailer has an extensive quality

department with a lot of auditors

High costs for the retailer

High costs for the producer

45
6.2.1 British Retail Consortium (BRC)

6.2.1.1 History
1998 : first edition of the BRC standard and protocol
2000 : second edition of the BRC standard and protocol
2002: Development of GFSI + continuous improvement
third edition of the BRC standard and protocol
2005: 4th edition has to be followed (new EU legislation regarding
hygiene demands – allergen policy)
2008: 5th edition = 326 detailed requirements
2012: 6th version more severe on allergens/ high care area
2015: 7th version new issues:
-labelling control (new EU legislation on allergens, sourcing)
-supplier management (traceability with suppliers and QMS level
with suppliers)
-authenticity (horse meat scandal !!)
-Extended risk zone concept (high risk for ambient stable products
e.g. spices and herbs)

6.2.1 British Retail Consortium (BRC)

6.2.1.2 Objective

An objective report gives the client (retailer) insight in

the QMS of the supplier to guarantee the safety and the
quality of the products

The results need to motivate the supplier for continuous

improvement

Reduce the costs (1 audit report for several suppliers;

free choice of the certification body)

46
 6.2.1 British Retail Consortium (BRC)

6.2.1.2 Objective

1. Retailer wants an
audit report of the
supplier
2. Producer
request an audit
and pays it
3. Certification body
Periodical does the audit in
returning accordance with the
pattern BRC Standaard

4. Producer
receives the audit
5. Producer is certified
report + certificate
according to BRC
standard. Certificate
proves compliance with
BRC requirements

6.2.1 British Retail Consortium (BRC)

Audit process
BRC FOOD
(version7)

47
6.2.1 British Retail Consortium (BRC)

6.2.1.3 Structure

Points of attention are:

Comply with the specifications
Comply with the legal requirements
Comply with the requirements towards food
safety/quality

6.2.1 British Retail Consortium (BRC)

6.2.1.3 Structure

SAFE and WHOLESOME

PRODUCTS

GMP: Good Manufacturing Practices HACCP-system

MAINTANANCE
PRODUCTION

CLEANING &

BIOLOGICAL
PERSONEL
FACILITIES

PHYSICAL

CHEMICAL
CONTROL
PRODUCT

CONTROL

HAZARDS

HAZARDS

HAZARDS
HYGIeNE
CONTROL
PROCESS

PEST

ISO - Quality Management System

48
6.2.1 British Retail Consortium (BRC)

6.2.1.3 Structure BRC Food Version 7

7 chapters with detailed

requirements :

1. Senior management commitment

2. The food safety plan - HACCP
3. Food safety and Quality management system
4. Site standards
5. Product control
6. Process control
7. Personnel

6.2.1 British Retail Consortium (BRC)

6.2.1.3 Structure BRC Food Version 7

Fundamental Requirements: critical or major
deviation no certificate and re-audit
• Senior management commitment and continual
improvement
• HACCP-system
• Internal audit
• Management of suppliers
• Corrective and preventive actions
• Traceability
• lay-out, product flow, segregation
• Cleaning and disinfection/ Housekeeping
• Management of allergens
• Control of operations/process control
• Labelling and pack control
• Training

49
6.2.1 British Retail Consortium (BRC)

6.2.1.3 Structure BRC Food Version 7

Voluntary modules:
included in 1 audit
in addition to the core standard requirements:
Module 8: Traded Goods
Module 9: Management of Food Materials for Animal
Feed
Module 10: GLOBAL G.A.P. Chain of Custody
Module 11: Meat Supply Chain Assurance
Module 12: Gluten Free Products
Culture Excellence: Food Safety Culture Module
BRC FSMA Voluntary Module

6.2.1 British Retail Consortium (BRC)

6.2.1. 4 BRC Standard Global Markets

• Light version of BRC FOOD version 7

• FSMS in small sites or sites in development phase
• Not GFSI-benchmarked, but aligned with GFSI
Global markets programme
• Numbering requirements corresponding with
numbering in full BRC Standard
• Distinction Basic Level – Intermediate level
(additional requirements, heading towards full BRC)

50
6.2.1 British Retail Consortium (BRC)

6.2.1.4 Other BRC Standards

BRC Global Standard for Storage and Distribution Issue 3 (2016)
• Standard developed for storage and distribution activities of both
food and non food products
BRC Global Standard for Agents and Brokers Issue 1 (2014)
• Essential certification for companies that provide purchase,
importation or product distribution services in the food and/or
packaging supply chain.
BRC Global Standard for Consumer Products General
Merchandise/Personal Care and household Issue 4 (2016)
deliver safe, legal products of specified quality to the end-
consumer (food and non food).
BRC Global Standards for Packaging and Packaging Materials Issue
5 (2015)
Also light version available: Global Markets Programme
BRC Global Standards for Retail (2016)
organizations that retail food products, as well as hard lines. The
Standard covers the activity of retailing, as well as commissary,
sourcing, and in store production.

6.2.2 International Featured Standard (IFS) - food

6.2.2.1 History

German retailers : Bundesvereinigung Deutscher

Handelsverbände (BDH)

1999 : start with the development of their own standard

October 2001 : 1st draft – April 2014 : 6th version

BRC
French/Italian retailers got involved
Continental Europe

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6.2.2 International Featured Standard (IFS) - food

6.2.2.1 Objectives
• 1 standard with a uniform scoring system
• No personnal interpretation by the auditor
• Control by qualified institutions and auditors
• Exhaustive report
• Continuous improvement
• Critical non-conformities are known in advance
= knock-outs
• GFSI-benchmarked

http://www.ifs-certification.com/

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6.2.2 International Featured Standard (IFS) - food

6.2.2.2 Structure and content

6 chapters with requirements

‣ Senior Management responsibility
‣ QMS and FSMS
‣ Resource management
‣ Planning and Production Process
‣ Measurement, analyses, improvements
‣ Food defense and external inspections

6.2.2 International Featured Standard (IFS) - food

6.2.2.3 Rating system

Scoring a requirement as a deviation

Scoring a requirement as a non-conformity: ⇨ no

certification
•Major (can be given for all non-KO requirements)
•Knock Out

53
6.2.2 International Featured Standard (IFS) - food

6.2.2.3 Rating system

Knock-out criteria
•Responsibility of the senior management
•Monitoring system of each CCP
•Personnel hygiene
•Raw material specifications
•Recipe compliance
•Foreign material management
•Traceability system
•Internal audits
•Procedure for withdrawal and recall
•Corrective actions

6.2.2 International Featured Standard (IFS) - food

6.2.2.4 IFS Global Markets Food

Food
• IFS light
•cfr. BRC Global markets
• Not GFSI benchmarked, but aligned with GFSI Global
markets programme

54
6.2.2 International Featured Standard (IFS) - food

6.2.2.5 IFS other standards

https://www.ifs-
certification.com/index.php/en/standards

6.3 SQF

1995: Australian governement + farmer organizations

Control the complete chain with 1 system

Through a chain scan : Safe Quality Food

Standard: SQF

Now: SQF Code edition 7.2 (July 2014)

55
 6.3 SQF

• 2003 : SQF is managed by the Food and Marketing Institute

(FMI) in Washington

•ISO 9000 and HACCP-methodology as basis

Expansion with quality requirements

• Approved by GFSI

Now: primary production, manufacture, processing, transport,

storage, distribution or retailing, food contact packaging… ⇨
different modules

6.3 SQF

SQF code 7.2 consists of:

• Module 1 : Scope, reference doc, definitions

• Module 2: System requirements

3 levels of certification
• Module 3-15:
GAP/GMP/GDP (PRP) requirements
applicable to various sectors

• Module 16: Requirements for multi site programs

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 www.sqfi.com/

6.4 ISO 22000:2005 (FSSC 22000)

Food Safety Management Systems -

Requirements

Background :
‣ National initiatives for HACCP-certification
– The Netherlands
– Denmark
– Australia
restricted area
narrow international recognition

57
6.4 ISO 22000:2005

Initiative :

‣ ISO-initiative was launched by Denmark and was based on the

existing Danish standard

DS 3027 ‘Food safety according to HACCP - Requirements

to be met by food producing companies and their
subcontractors’

‣ Pro-active participation by The Netherlands

‣ final version: published in September 2005

6.4 ISO 22000:2005

Content :

‣ Only food safety

‣ Elements :
‧ HACCP-principles Codex Alimentarius
‧ QMS aspects relevant for food safety (including system
requirements stated in ISO 9001)
‧ Minimal GMP / GAP / GDP requirements

‣ Scope : entire food chain + suppliers

58
6.4 ISO 22000:2005

Structure :
5 chapters with requirements: (based on ISO 9001:2000)
New version
expected

‣ Chapter 4 : management system for food safety

‣ Chapter 5 : responsibility of the management
‣ Chapter 6 : measure of resources
‣ Chapter 7 : planning and realisation of safe products
(requirements towards PRPs and HACCP)
‣ Chapter 8 : validation, verification and improvement of
the management system

6.4 ISO 22000:2005

Drawbacks of ISO 22000 :2005

‣ Scope is only food safety – not quality and customers demands

‣ Problem for the retail to accept
‣ No normative document regarding PRPs
‣ Difficulties to implement in practice
‣ What is demanded regarding PRPs (e.g. cleaning and
disinfection, pest control, temperature control, etc.)?

59
 ⇨FSSC 22000
6.4 ISO 22000:2005⇨FSSC
http://www.fssc22000.com/documents/support/downloads.xml?lang=en

Evolution from ISO 22000 towards FSSC22000

HACCP and QMS

requirements

PRP Technical Specification

(depending on sector: e.g.
ISO/TS 22002-1 for food
manufacturing)

Explaining framework
and additional
requirements

FSSC 22000 is also accepted by GFSI and retailers

Also: Voluntary quality module

60
 ⇨FSSC 22000
6.4 ISO 22000:2005⇨FSSC

ISO 22000:2005 currently under revision ⇨publication expected

Oct/Nov 2018 http://www.iso.org/iso/iso22000_revision

Main changes?
Structure (cfr ISO 9000:2015 ) as well as clarifying key concepts such as:
•The high level structure: in order to make life easier for businesses using more
than one management system standard, the new version of ISO 22000 will follow
the same structure as all the other ISO management system standards, the High
Level Structure (HLS).

•The risk approach: the standard now includes a different approach to

understanding risk.
•The PDCA cycle: the standard clarifies the Plan-Do-Check-Act cycle, by having
two separate cycles in the standard working together: one covering the
management system and the other, covering the principles of HACCP.

•The operation process: a clear description is given of the differences between

key terms such as: Critical Control Points (CCPs), Operational Prerequisite
Programmes (OPRPs) and Prerequisite Programmes (PRPs).

6.8 Overview and integrated approach

Quality Management Long-term manageral

Food Safety Management System System strategy
e.g. BRC, ISO 9001 e.g. TQM, ISO 9004

Legal requirements related

All quality aspects +
to quality and product quality,
environment, safety and
General requirements Specific requirements all quality aspects and all
well-being of the personnel
customer expectations

Food Safety Assurance plan

GMP/GHP (product/processpecific) Quality Management
= basic requirement = HACCP-plan System

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 PART 7
QA standards in primary
production

7 QA in the primary sector

Primary sector (farm level) also included in Codex
Alimentarius ‘general principles on food hygiene’

GAP + record keeping + traceability (KB 14/11/2003)

(inter)national food safety legislation ‘from farm to

fork’

Also QMS on the level of the primary production

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7.1 GLOBAL GAP
7.1.1. Objective and history
EUREP GAP

retail initiative 1987 for fresh fruits and vegetables

2007 : GLOBAL GAP

Objective = to reassure consumers about food

production on the farm – food safety and traceability
– animal welfare and health of the workers

7.1 GLOBAL GAP

7.1.2. Structure of Globalgap
Several agricultural products = single farm audit

No multiple audits for the farmers – integrated

approach and product specific requirements

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7.1 GLOBAL GAP
http://www.globalgap.org/

http://www.globalgap.org/export/sites/default/.cont
7.1 GLOBAL GAP ent/.galleries/documents/160630_GG_IFA_CPCC_
FV_V5_0-2_en.pdf

For example : A farmer growing tomatoes should comply with:

64
7.1 GLOBAL GAP
7.1.3. Content of Global gap
Documentation available :

– system rules referred as General Regulations

(GR) : rules for auditing and combination of audits.
There are recommendations, major must and minor
must. The major and minor musts must be fulfilled to
obtain the certification.
– global G.A.P. requirements referred to as Control
Points and Compliance Criteria (CPCC) : actual
requirements for the specific activity in the primary
sector.
– Inspection documents referred as checklists (CL)
: which are applied during the audit, to check
whether all requirements or CPCC are fulfilled

7.1 GLOBAL GAP

7.1.3. Content of Global gap
global G.A.P. requirements referred to as Control Points and Compliance
Criteria (CPCC) :
These are e.g. for a farmer growing tomatoes:
– all farm base (section AF)
» record keeping and internal self-assessment/internal
inspection
» site history and site management
» workers health, safety and welfare
» waste and pollution management, recycling and re-
use
» environment
» complaints
» traceability
– crops base (section CB)
» traceability
» propagation material
» site history and site management
» soil management
» fertiliser use
» irrigation
» integrated pest management
» plant protection products

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7.1 GLOBAL GAP
7.1.3. Content of Global gap
global G.A.P. requirements referred to as Control Points and Compliance
Criteria (CPCC) (cont.)
– fruit and vegetables (section FV)
» propagation material
» soil and substrate management
» irrigation
» is there a written justification for the use of soil
fumigants ?
» product handling (post harvest)
– continuing for the other activities

– Important to note is that there is always a general starting

point for all activities ‘section AF’ , followed by a general
part for crops ‘section CB’ or livestock ‘section LB’ or
aquaculture ‘section AB’, and finally the activity specific
requirements ‘section: FV, FO, CC, TE, PPM, CS, PG,
PY, TY, DU, CYB

http://www.globalgap.org/export/sites/defa
ult/.content/.galleries/documents/160404_
Aquaculture_Booklet_en.pdf

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7.1 GLOBAL GAP

Benchmarking with other QA standards:

• Equivalent schemes:
Fully conform to the GLOBAL GAP
system

• Resembling schemes:
Not fully conform to the GLOBAL GAP
system ⇨ supplement necessary

7.1 GLOBAL GAP

Benchmarked Equivalent Schemes and Checklists

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7.2 Q&S
German initiative – production & marketing of (pork)
meat

Quality and origin of meat and meat products – fruit

& vegetables - potatoes

Combination of livestock – slaughterhouse and

transformation process

Combination of plant production and livestock

production (integrated farms)

7.2 Q&S

http://www.q-s.de

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7.2 Q&S
In order to achieve this goal:

a system for quality management and control which

covers all stages from birth through to slaughtering,
cutting and processing and including transportation and
storage;
transparency at all stages of production, from birth
through to point of sale;
trace the origins of the raw materials;
takes account the consumer interests to a degree
which exceeds legal requirements as early as the
specification stage when laying down requirements for
QS-approved products;
considerations of animal welfare.

7.2 Q&S
Scope of Q&S:

Meat, livestock, feed

(farm – slaughterhouse – meat products)
Fruit, vegetables potatoes

69
7.3 Other international QAS primary production

ISO 22000: 2005/FSSC 22000 : see part 6

SQF code: see part 6

7.3 Other national QAS primary production

National level:

Development by national sector organisations or retail

initiatives
- Belgium (in Dutch – French available)
e.g. milk production : IKM (integral quality assurance milk)
(www.ikm.be)
e.g. crop production / subcontractors: IKKB – Vegaplan
(www.vegaplan.be)

Important : most of these standards are based on the

international standards – combining national
practices and/or legislation

Combined audit is (mostly) possible:

Benchmarking with GLOBAL GAP
Benchmarking with self checking systems in Belgium

70
www.vegaplan.be

www.ikm.be

71
7.4 Labels in primary production
Labels

• setting specific requirements towards certain

aspects of the production process

• e.g. Organic farming – fair trade – product

specifications

• to distinguish products from other products

adding value

• Important in primary production

• E.g. FLANDRIA
• E.g. Certus, Meritus

PART 8
QA standards for feed
production

72
8 QA standard in the feed industry
General food law EU Regulation 178/2002

Not only food industry but also feed industry

EU Regulation 183/2004 : GHP /GMP (PRPs) –

HACCP in the feed industry

Belgium : KB 14/11/2003: self checking system

8 QA standard in the feed industry

HISTORY
The Netherlands 1992 :

• PDV (Productschap Diervoeders) introduced

GMP feed on demand of the pigs and poultry
farming

rules for the good organisation of the production

processes (GMP)

mainly mixed feed industry

based on the ISO 9000 quality system,
version 1994

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8 QA standard in the feed industry

Internationally acknowlegded :
• GMP+ Feed certification scheme:
2 modules:
• GMP+ Feed Safety Assurance: complete module for the
assurance of feed safety in all the links of the feed chain
(also suppliers, transport, warehouse, shipment).
• integrated into the GMP+ FSA module: quality management system
(ISO 9001), HACCP, product standards, traceability, monitoring,
PRPs, chain approach and the Early Warning System.

• GMP+ Feed Responsibility Assurance: focused on

responsible feed

http://www.gmpplus.org

74
8 QA standard in the feed industry
BELGIUM
• GMP+ FSA benchmarked with Feed Chain Alliance
(FCA) (Belgian standard)

• FCA certification often required

• Combined audit with self checking system for feed
sector (equivalent according to FASFC)
• In 1 audit both commercial and legal requirements
are checked
• FCA certification is managed by: OVOCOM :
Belgian consultation platform for the animal feed
chain
http://www.ovocom.be/

8 QA standard in the feed industry

BELGIUM
To assist the food industry when products are send to
the feed industry:

⇨product specific identity pass

(in Dutch : productsteekkaarten)

all the properties of the products + hazard analysis

towards animals is made.

http://www.ovocom.be/

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