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GFSIMcDonalds
Arcos DoradosPetit Fours
Why GFSI?Food Service Perspective
Cindy JiangGlobal Food Safety and SC Compliance, McDonald's Corporation
Started in 1955 In 119 Countries
With more than 34,000 Restaurants
McDonalds Around the World
Why GFSI
-Food Safety is not a competitive issue-Harmonized food safety standards and practices-Improve consumer confidence-Gain efficiency
McDonalds is member of GFSI board since 2008
GFSI VisionSafe food for consumers everywhere.
GFSI MissionProvide continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.
Alignment with GFSI
Best Practices to Share. McDonalds
Supplier Quality Management Systems
(SQMS)
McDonalds SQMS Expectation Document
1. Scope
2. Quality management system
3. Management responsibility
4. Crisis management
5. Quality product realization
6. Verification and continuous improvement
7. Glossary
2.3 Regulatory considerations Suppliers shall be in compliance with all applicable laws and regulations relative to food products where they are manufactured and delivered. Suppliers are also required to comply with all applicable religious certification requirements for specific products or regions of the world.
Suppliers shall follow a documented process and procedure to provide accurate product information including food additives, nutrition labeling, food allergens, GMO and religious declarations.
2. Quality Management System
3.1 Management Commitment
Supplier management from all levels of the organization shall provide evidence of its commitment to the development and implementation of the quality management system (including food safety) and continually improving its effectiveness by establishing written food safety and quality policies (including organizational structure and objectives, see 7.8). Ensuring availability of resources, reviewing the systems at least annually by management and communicating to all employees about the importance of meeting their own company requirements, as well as McDonalds requirements.
3. Management Responsibility
5.1 General
5.2 Fundamentals
5.3 Food safety system
5.3.1 HACCP system
5.3.2 Testing
5.3.3 Food allergens and sensitivities
5.4 McDonalds product requirements
5.4.1 Vendor requirements
5.4.2 McDonalds product specification
5.4.3 Sensory attributes and evaluations
5.4.4 Process validation and capability
5. Quality Product Realization
Quality Product Realization: Food Safety Systems GFSI Addendum
Sec
tionExpectation
Guideline (use to verify
expectation)
BP
N
A S m I M C
FSSC SQF Code, ed 7
(module 2,
levels 2, 3, and
11)
BRC, Issue
6
IFS
Ver. 6
Core
Requirement 5.3.1 HACCP System
Prior to the application of HACCP
(see 7.11), suppliers shall implement
the fundamental personal hygiene
requirements (see 5.2.9). A
documented risk analysis for raw
materials, as well as a written
HACCP plan must be established for
each product according to the seven
principles under the Codex
Alimentarius Commission's
recommendation. The HACCP plan
shall be validated (see 7.24) and
implemented in all facilities. The
HACCP plan shall also be reviewed
at least annually and proper
revisions must be made and
documented as product or processes
change.
The facility has a documented
risk analysis for raw materials
and HACCP system.
ISO22K 7.3, 7.4 2.4.3.1, 2.3.2 2 2.2
The HACCP system is
supported by a sound GMP
program covering fundamental
food hygiene management.
2.4.2 2.2 2.2.1
x a
HACCP Team There has been an individual or
team assigned to head-up the
HACCP Program.
ISO22K 7.3.2 2.4.3.1i 2.1.1 2.2.2
Team leader is appropriately
trained and team leader is
qualified to lead the HACCP
team.
HACCP team should be built up
of appropriate disciplines.
SQMS and GFSI Benchmark Schemes
Current Practice
SQMS Guidance Document SQMS Verification:
GFSI + SQMS Addendum Full SQMS Audit
Leverage GFSI
Stakeholder Collaboration
Food Manufacturer
Consumer
Academia
Food Service
Government
AB and CB
Scheme Owners
Retailer
19
Working Groups:
Auditor Competence
Global Markets
Guidance Document
Food Safety Culture
www.mygfsi.com
Scheme Owner Organizations
Certification Bodies
Leverage GFSI to Advance Food Safety
Continuous Improvement
http://www.mygfsi.com/
Engagement
Understand customers expectations
Collaboration and share best practices
Commitment to Collaboration
Proceso de desarrollode proveedores en Arcos Dorados SA
Gente que alimenta Gente
Contribuimos con el desarrollo de las comunidadesen las que Operamos:
Compartiendo conocimientos sobre: Seguridad en alimentos (Food Safety) Fraude alimentario (Food Fraud) Sabotaje (Food Defense)
Consideramos que es nuestro responsabilidad en las sociedades en las que actuamosel transferir este conocimiento para con la cadena de proveedores de McDonalds as
como para con cualquier persona o empresa interesadaen mejorar la inocuidad total de los alimentos.
AdulteracinIntencional
Food Fraude
Food Defense
FoodQuality
Food Safety
AdulteracinNo Intencionalo Accidental
Motivacin movida porintereses econmicos: GANAR
Motivacin movida porintereses ideolgicos: DAAR
Enfermedades transmitidaspor alimentos
http://www.mygfsi.com/files/Technical_Documents/Food_Fraud_Position_Paper.pdf
http://www.mygfsi.com/files/Technical_Documents/Food_Fraud_Position_Paper.pdf
Restaurant GMP
3rd. Party Audit
Traceability
Raw Material
SpecificationGMP
HACCP
Animal Welfare
Global GAP
Distributor Audit
Logistic Audit
Reception Audit
Campo
Compromiso de la Direccin.
Programas de seguridad alimentaria en: Implantacin
Cosecha
Transporte
Plan de manejo de crisis
Requisitos para el uso de tierras.
Riego y calidad de agua.
Uso de Fertilizantes, aditivos y pesticidas.
Higiene Personal e instalaciones para el personal.
Control de material extrao en campo.
Trazabilidad de materiales
Certificados Global GAP reconocidos como vlidos
Entrenamientos
On line via Webinars.
En campo por parte de los procesadores hacia susgranjas.
Entrenamiento con Global GAP en Cono Sur
Global GAP Private Farm Assurer Workshop
Fomentamos el concepto de train the trainers
Trato de animales
http://www.aboutmcdonalds.com/mcd/sustainability/sourcing/animal-health-and-welfare.html
- Desde 1991 McDonalds ha establecido una relacin con la Dra Temple Grandin, especialista mundial en bienestar animal para trabajar en el desarrollo de un programa mundial de cuidado de los animales en todas sus etapas.
- A partir de 1999 McDonalds adopta globalmente los conceptos desarrolladosjunto a la Dra Grandin en los puntos crticos de manejo de los animales en lasinstalaciones frigorficas que nos abastecen a nivel mundial.
- Auditores terceros certificados bajo standares PAACO (Profesional Animal Auditor Certification Organization) revisan anualmente las instalaciones de todaslas plantas aprobadas para trabajar con McDonalds en Argentina y Latinoamrica.
Referencias:http://www.aboutmcdonalds.com/mcd/sustainability/sourcing/animal-health-and-welfare/legacy-of-commitment.htmlhttp://www.lanacion.com.ar/1730442-temple-grandin-el-miedo-es-una-emocion-universal-que-tambien-mueve-a-los-animaleshttp://www.grandin.com/
http://www.aboutmcdonalds.com/mcd/sustainability/sourcing/animal-health-and-welfare/legacy-of-commitment.htmlhttp://www.lanacion.com.ar/1730442-temple-grandin-el-miedo-es-una-emocion-universal-que-tambien-mueve-a-los-animaleshttp://www.grandin.com/
Centros de Distribucin
1. Compromiso Gerencial
2. Infraestructura
3. Saneamiento y Control Plagas
4. Control Qumico
5. Prcticas de Higiene Personal
6. Entrenamiento y Educacin
7. Almacenaje de materiales, entregas
8. Equipo del Centro de Distribucin
9. Rastreabilidad del Inventario que sale.
10. Gerenciamiento de Crisis
11. Seguridad de las Facilidades
12. Mantenimiento del Equipo de Distribucin
13. Sistema de Seguridad de Alimentos
14. Control de Materia Extraa
15. Gerenciamiento de la Cadena de Frio
16. Documentacin
17. Mejora Continua
18. Servicio al Cliente
19. Programa de Inspeccin 3rd
Party
20. Cumplir con las Regulaciones
Estndar Centro Distribucin
Proveedores Directos
Global Supplier Quality
Management Systems (SQMS)
Proveedores de Alimentos
Proveedores de Empaques
Desarrollo de verificacin paraseguridad alimentaria de empaques
Basadas en Normasinternacionales reconocidas:
BRC Packaging
Pre Revisin de Programa de acciones Correctivas
Revisin de Plan de auditora
Audit Presentacin de documentacin respaldatoria
Revisin de procesos en planta
Post
Anlisis de No conformidades
Implementacin de Acciones Correctivas
VERIFICACIN de las Acciones Tomadas
87
100
81
28
14 13
9185
63
15 15
5
98 98
39
116 4
0
20
40
60
80
100
120
A>95%
B85% - 94%
C70% - 84%
D50% - 69%
E20% - 49%
F
A>95%
B85% - 94%
C70% - 84%
D50% - 69%
E20% - 49%
F
Planes 2016 Arcos Dorados y GFSI
Entrenamientos
On line para auditores y Proveedores
Presenciales dictados por proveedores colegas.
Visitas de soporte por parte de ADSA a las plantas.
Reuniones de seguimiento de planes anuales.
Extensin de proveedores certificados bajoprogramas GFSI.
Activa participacin en el Grupo GFSI LatAm Sur
13 de Noviembre
Muchas gracias, Preguntas?
How a multinational company advances food safety and helps their small suppliers advance in the same way
TIMELINE
TIMELINE
AO ESTADO ESTANDARES DE CALIDAD IMPLEMENTADOS CALIFICACIN SQMS % Productos ofrecidos
2005 Se inicia relacin comercial BPM / POES / MIP NA NA Cortesas McCaf 1
2009Comienzo del programa SQMS.
Relevamiento de estado de situacinBPM / POES / MIP F
No se aplicaba puntuacion
Cortesas McCaf 1
2010 Se aplica PAC 2009 BPM / POES / MIP C 81 Cortesas McCaf 1
2011Se modifica el estndar SQMS para
proveedores No-coreBPM / POES / MIP E 41 Cortesas McCaf 1
2012 Se aplica PAC 2011 BPM / POES / MIP / ISO 22000 / ISO 14000 C 81 Cortesas McCaf, Salad sticks 2
2013 Se aplica PAC 2012 BPM / POES / MIP / ISO 22000 / ISO 14000 C 83Cortesas McCaf, Salad sticks,
Croutons 3
2014 Se aplica PAC 2013 BPM / POES / MIP / ISO 22000 / ISO 14000 B 86Cortesas McCaf, Salad sticks,
Croutons, Shake Papas 4
2015Se aplica PAC 2014. Se comienza la
evaluacin de protocolo FSSC 22000
BPM / POES / MIP / ISO 22000 / ISO 14000 / Especificaciones Mondelez / Especificaciones
PepsiCo EN PROCESO
Cortesas McCaf, Salad sticks, Croutons, Shake Papas,
McFlurry Cookies grinding, Semillas ensaladas
6
DESAFO DEL CAMBIO CULTURAL
CAMBIO EN EL PARADIGMA DE PENSAR LA CALIDAD
El mundo de las siglas en el contexto de una panadera de un pueblo de
15.000 habitantes.
LA IMPORTANCIA DEL ROL DE LA GRAN EMPRESA EN EL SEGUIMIENTO
EVOLUCION COMERCIAL vs. EVOLUCION GESTION CALIDAD
EN LA GESTIN DE CALIDAD DE PETIT FOURS
Muchas graciashttp://www.petitfours.com.ar/
GFSIMcDonalds
Arcos DoradosPetit Fours
Preguntas?