Advanced Food Safety Training 29012014

8/9/2019 Advanced Food Safety Training 29012014

1/25

Trade Kings SA

Advanced Food Safety

training for Supervisors

2014/01/29 By Gwen o!"ard 1


2/25

Food safety !anage!ent syste!s

#$y%

&ad"ury apo'ogises for Salmonellaout"rea( )*oisoned +, peop'e fro! Fe" to -une 200.

#e regret t$at any peop'e !ay $ave "eenunwe''t$e co!pany said in a state!ent re'easedto t$e Foodproductiondai'yco! #e $avea'ready announced t$at we $ave c$anged our

testing protoco' and i!p'e!ented newprocedures to reassure consu!ers t$at anyproduct s$owing any trace of sa'!one''a wi'' "edestroyed regard'ess of $ow 'ow t$e 'eve'

2014/01/29 By Gwen o!"ard 2


3/25

#$at $appened%

3n -anuary 200. t$e co!pany discovered t$at waste water fro!a p'ant in ereforeds$ire $ad dripped down into t$e !i'(c$oco'ate cru!" a !i5 t$at is "'ended wit$ ot$er ingredients to!a(e so!e of t$e co!pany6s c$oco'ate "ars T$e pipe was 75ed"ut despite 7nding t$e salmonellapat$ogen in so!e of 3t6s

products t$e co!pany fai'ed to !a(e a reca'' at t$e ti!e

&ad"ury c'ai!s in a press re'ease it did not disc'ose to o8cia'st$at its products cou'd "e conta!inated wit$ Salmonellamontevideo strain as on'y !inute6traces of t$e "acteria were

found and t$e co!pany dee!ed t$e ris( too 'ow *oor 'ayout of t$e factory and inade:uate drainage and

disinfection e:uip!ent and not $aving t$e ;< $ygiene ru'esa=ard Ana'ysis and &ritica' &ontro' *oint >A&&*? ana'ysis inpa'ce are t$e cause of t$e scanda'

2014/01/29 By Gwen o!"ard +


4/25

#$y S


5/25

Supervisors

T$erefore S


6/25

easura"'e o"Iectives

i!its L Ti!e

*roduction e8ciency of 90M per wee(

"tain NOJM on e5terna' retai'er audits

o !ore t$an 2 custo!er co!p'aints per100 000 units so'd

@educe wee('y waste to 1JM

"tain N90M on :uarter'y interna' audits FSS& 22 000 &erti7ed "y -une 201J

2014/01/29 By Gwen o!"ard .


7/25

Food safety

Pef ) is re'ated to t$e presence of foodQ"orne $a=ards in t$e food at t$e point ofconsu!ption

As introduction of t$ese $a=ards can

occur at any stage of t$e food c$ainT@AP; K3GS SA $as a responsi"i'ity

Food safety is contro''ed t$roug$ t$e

combined eforts o all partiesparticipating in the ood chainNsupp'iers N !anufacturers N transportersN storage N retai'ers N consu!ers

2014/01/29 By Gwen o!"ard ,


8/25

#$y t$e need for food safety%

Satis7ed L 'oya' custo!ers

Transparency ) w$at we do

3ncreased popu'ation increased de!and

;5port/trade opportunities

&o!petitive

@educed wastage

ega' co!p'iance

*rotection due di'igence L &*A

&usto!er re:uire!ents

Too's for ac$ieving food safety ) i!p'e!entation of food

safety !anage!ent syste!s >FSS?

2014/01/29 By Gwen o!"ard O


9/25

*@*6s L FSS

*rere:uisite progra!sD

SAS 10049D2012C 3S/TS22002Q1 >rep'aced *AS 220D200O?

Food sector dependent ie Soft drin(s dairy red !eat

Food Safety StandardsD

A&&* >SAS 10++0D200, H @90O?

3S 22000D200J

FSS& 22 000 H 3S 22000R*AS 220 N GFS3 recogni=ed

Sout$ African Acts L regu'ationsD

@9.2 Q ationa' ea't$ Act .1 of 200+ Q >rep'aced @91O?

Act J4 of 19,2 ) Foodstus &os!etics L Pisinfectant Act

@90O ) A&&* "ased syste! co!pu'sory

App'ica"'e regu'ations pertaining product L ingredients

2014/01/29 By Gwen o!"ard 9


10/25

Audits L &erti7cation

&erti7cation of FSS is Tco!pu'sory "ut !ay "e part ofpurc$aser6s re:uire!entsC e5portre:uire!entsC co!petitive advantage

rgani=ations get audited againststandards vo'untari'y "y a

Certication Body, w$o! isaccredited toaudit speci7csc$e!esin order to certiyt$eorgani=ation

2014/01/29 By Gwen o!"ard 10


11/25

ow does it 7t in wit$ T@AP;K3GS SA

&usto!er re:uire!ents as per FSA Audit )i!p'e!ent A&&* e'e!ents of 3S 22000in order to progress towards a FSS& 22000

approac$*'anD

Base *@*6s on product sector ensure "yQ'awregu'ations are addressed L ad$ered to

&onduct L 3!p'e!ent a fu'' A&&* study

*repared for retai'er audits ) a'igned wit$GFS3

2014/01/29 By Gwen o!"ard 11


12/25

Uuestions

a!e t$e 2 ationa' acts app'ica"'e toT@AP; K3GS SA

@9.2 rep'aces w$ic$ regu'ation and

under w$ic$ act

True or fa'seD A&&* is integrated wit$3S 22000 L FSS& 22000

Are T@AP; K3GS SA responsi"'e to!anage t$e food safety $a=ardsduring transportation

2014/01/29 By Gwen o!"ard 12


13/25

A&&* "ac(ground scanning

T$e 4 types of $a=ards to "e !anagedin A&&*D

*$ysica' >"o'ts Iewe'ry !eta' dust?

&$e!ica' >to5ins pesticidesaEato5ins grade?

Bio'ogica' >pests insects icroQorganis!s?

A''ergens >, recogni=ed in Sout$Africa ;5ports?

2014/01/29 By Gwen o!"ard 1+


14/25

T@AP; K3GS SA T;A

u'tidiscip'inary

Appointed L accepted inwriting

#$o responsi"'e forca''ing L c$airing!eetings

eeting !inutes records Po you (now your

product p !icro Aw

2014/01/29 By Gwen o!"ard 14


15/25

Praw t$e Eow diagra!s

Fro! @eceiving of raw !ateria's totransportation of 7na' productsD

>ot e:uip!ent B


16/25

a=ard ana'ysis

ave you assessed A process stepsN !anua' decanting !i5ing Ltransfers rewor( tria's c'eaning

c$e!ica's sta $ea't$ te!porarysta i!ported ingredients regu'atoryre:uire!ents

Pid you app'y PIGSat eac$ processstep >*resence 3ntroduction Growt$

Surviva'?2014/01/29 By Gwen o!"ard 1.


17/25

Food safety $a=ard V;S/

p was out of speci7cation on 7na''o''y !i5ture

#$eat derived starc$ used insteadof !ai=e derived starc$

Sca'e used for !easuringpreservatives not ca'i"rated

Sa't received fro! &$ina

Tartra=ine was not dec'ared on t$e'o''y 'a"e'

2014/01/29 By Gwen o!"ard 1,


18/25

Accepta"'e 'eve's

&usto!er re:uire!ents L 3S 22 000re:uire!ents

Accepta"'e 'eve's of an identi7ed $a=ard

in t$e 7na' product to "e (nown ) >'ega'custo!er product?

Poes t$e contro' !easure prevente'i!inate or reduce to an accepta"'e 'eve'L !anaged wit$ good record (eeping iesupp'ier eva'uations &A veri7cation

2014/01/29 By Gwen o!"ard 1O


19/25

Signi7cance of $a=ards

ode' on *ro"a"i'ity vs Severity

a=ards wit$ a assess!ent of 4 or 'ess areeective'y contro''ed t$roug$ *@*6s

a=ards wit$ an assess!ent of . or a"oveneeds to "e ta(en onto t$e &&* decisiontree

2014/01/29 By Gwen o!"ard 19

3 6

2 4 .

1 2 +*ro"a"i'it

y

Severity


20/25

*@*6s *@*6s L &&*6s

*@*Q Basic conditions and activities t$at arenecessary to !aintain a $ygiene environ!entt$roug$out t$e food c$ain suita"'e for t$e production$and'ing and provision of safe end products

*@*Q A *@* identi7ed "y t$e $a=ard ana'ysis asessentia' in order to contro' t$e 'i(e'i$ood of

introducing food safety $a=ards to and/or t$econta!ination or pro'iferation of food safety $a=ards

in t$e products or in t$e processing environ!ent&&*Q T$e 'ast step in t$e process to prevent e'i!inateor reduce a signi7cant $a=ard to an accepta"'e 'eve'

2014/01/29 By Gwen o!"ard 20


21/25

*@*6s

Based on BS3 ) Britis$ Standard 3nstitute

&onstruction L ayout of "ui'dings

ayout of pre!ises L wor(space


22/25

anage!ent of *@*6s H *P&A oop

2014/01/29 By Gwen o!"ard 22

*@*6sanage!ent

1*'an

+&$ec

(

2Po

4Act

PlanD ;sta"'is$ w$ic$*@* re:uire!ents to"e used as guide'ine

!oD 3!p'e!ent t$e*@*6s as per guide'ine

Chec"D erify t$at t$e*@*6s i!p'e!entedare eective

#ctD &orrective

Actions fro! *@*audits to "e actionedc'osed out and veri7edafter t$e audit toensure t$e *PSA 'oopis fo''owed t$roug$

and t$erefore ensure


23/25

&ategori=ation of contro' !easures

&ontro' !easures s$a'' "e categori=edas to w$et$er t$ey need to "e!anaged t$roug$ t$e *@* *@* or

A&&* p'an >3S 22000 re:uire!ent?

&*6s >not addressed in 3S 22000? L &&*6s *@*6s*@*6s

2014/01/29 By Gwen o!"ard 2+

3n'ine Wine


24/25

&ontro' !easure a'gorit$! &&* vs *@*

2014/01/29 By Gwen o!"ard 24

U1D Po contro' !easures e5ist t$at can eective'y

e'i!inate or reduce it to an accepta"'e 'eve' and can t$ey"e !onitored

V;SU2D ow !any contro' !easures are t$ere t$at can "e

!onitored

N

1U+D 3s on of t$e contro' !easures !ore eective

V;SU4D 3s t$e contro' !easure a step in t$e process >c'ause

,.?

UJD 3s t$ere a co!"ination of contro' !easures t$at can"e !onitored and t$at w$en app'ied si!u'taneous'y cane'i!inate t$e $a=ard or reduce it to an accepta"'e 'eve'

1

T$en c$oose a contro' !easure 'ocated'atest in t$e process and go to U4

V;ST$en 3t6s a&&* T$en 3t6s an *@*

V;S

T$en c$oose a'' and go to U4for eac$ &

odify product process ande'i!inate t$roug$ *@*6s


25/25

;XT%

3n order to do a proper investigation oft$e products L processes co!!it!entfro! AAG;;T is needed

>resourcesD ti!e !oney trainingsuita"'e e:uip!ent capa"'e sta?

%t$en a very co!!itted T;A

2014/01/29 By Gwen o!"ard 2J

Advanced Food Safety Training 29012014

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Transcript of Advanced Food Safety Training 29012014