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NON CONFORMITIES IN FOODSAFETY CERTIFICATIONSCHEMES (BRC, IFS AND FSSC22000)
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FSSC22000VERSUS BRC & IFS
BRC IFS FSSC22000
Publication 1992 2003 2010
Last update January 2015 April 2014 February 2015
Food Safety Product Product Food Safety Management System
Scoring
Minor Non ConformityMajor Non ConformityCritical Non Conformity
ABCD
Minor Non ConformityMajor Non ConformityCritical Non Conformity
Certificationlevels
AAABCD
FoundationHigher level
No certification levels are identified, based on the management of non-conformities the certification
is issued.As a result of surveillance audits the validity of
the certificate may continue or be suspended or withdrawn.
No certification
E Score < 75,00% or
K.O. deviation
If submitting corrective actions proposal for minor non conformities or is not made the wearing out appropriate for major non-conformities corrective action will involve no certification, suspension or
withdrawal of the certificate.
Certificationcycle
12 months for AA, A and B level
6 months for C and D level
12 months 3 years
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FSSC 22000 THE EQUATION
Specifications for servicesThe organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:
� shall have specified requirements, � shall be described in documents to the extent needed to conduct hazard analysis, � shall be managed in conformance with the requirements of technical specification for
sector PRPs. Reference: ISO 22000, clauses 7.2.3.f and 7.3.3
Supervision of personnel in application of food safety principlesThe organization in the food chain shall ensure the effective supervision of the personnel in the correct application of the food safety principles and practices commensurate with their activity. Reference: ISO 22000, clause 6.2.2
Specific regulatory requirements Organizations seeking certification shall assure that specifications for ingredients and materials take account of any applicable regulatory requirements (e.g. control of prohibited substances).
Announced, but unscheduled audits of certified organisationsThe certification body will participate in a risk based programme of office audits and announced, but unscheduled, audits of certified organisations. These audits shall be carried out in accordance to the GFSI requirements.
Management of Inputs The organization shall implement a system to assure that analysis of inputs critical to the confirmation of product safety is undertaken. The analyses shall be performed to standards equivalent to those described in ISO 17025..
Management of natural resources such as water and soil regarding animal production The organization (Animal farm) shall assess the hazards derived from on-farm used natural resources such as water (e.g. water for animals, water for irrigation, on farm feed production for own animals) and soil and shall put in place appropriate protective measures to protect animal health and public health.
Food defense, bio vigilance and bioterrorism (extension to animal production)
The organization (Animal farm) shall assess the susceptibility of on-farm produced raw materials to potential acts of sabotage, vandalism or terrorism, identify the hazards and shall put in place appropriate protective measures to protect animal health and public health..
FSSC 22000
Specific
requirements
ISO/TS 22002
ISO
22000:2005
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NON-CONFORMITIES FREQUENTLY BRC FOOD v7�Certificate of allergens in greases and lubricants�Evaluation of raw materials�...
IFS FOOD v6�Food fraud�…
FSSC220000�Logical approach in order to identify the CCP’s and OPPR’s�…
NON-CONFORMITIES FREQUENTLY ...� Pest control plan� Water ... RD 140/2003� HACCP
� Cause vs hazard� changing severities� Incorrect monitoring
� ...� Facilities� Weight control ... RD1801 / 2008� No laboratories accredited
ISO17025
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CASE 1. APPROVAL OF SUPPLIERS
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The company conducts a hazard analysis and risk assessment of raw materials forphysical, chemical and microbiological hazards in 2013. Since then it has not carried outany further analysis or evaluation.
As we review the nonconformity is detected that the meat raw material supplier "HAPPYPIG" more than 20 complaints in the last year by microbiological contamination(microbiological criteria values above specifications).
As we proceed ??
CASE 1. APPROVAL OF SUPPLIERS
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CASE 2. FRAUD MANAGEMENT AND TAMPERING
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CASE 2. FRAUD MANAGEMENT AND TAMPERING
Cui biscuits honey as an ingredient used inmaking cookies.
There has been no consideration relating topossible fraud.
It is necessary to carry out a specificaction?
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CASO 2. GESTIÓN DEL FRAUDE Y ADULTERACIÓN
It has conducted a vulnerability assessment inrelation to the severity and probability.
The levels of severity and probability are:
Based on these criteria you think thevulnerability assessment is correct?
Evaluation of the potential risk of adulteration or
substitution
The company must make a documented
assessment of vulnerability
All rawmaterials
You can usetools likeTACCP or CARVER
Severity Likelihood
1 Upset - indisposition There has never been
2 Hospitalization It can happen in rare cases
3 Death can spend often
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TENDENCES….. FOOD FRAUD
Fuente: MEMORIA DEL SISTEMA COORDINADO DE INTERCAMBIO RÁPIDO DE INFORMACIÓN (SCIRI) 2014
Fuente:http://www.agroinformacion.com/noticias/9/olivar/85071/aceites%20de%20deoleo%20o%20lidl%20implicados%20en%20la%20trama%20de%20venta%20de%20aceite%20virgen%20como%20virgen%20extra.aspx
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Gracias por vuestra atención
Thanks for your attention
� Maite Berrio Luque Técnica comercial
� [email protected]� Telf.: 699511826
� Mercè Sánchez Rodríguez Coordinadora FOOD Regió EST
