- Contract manufacturers and product development are now auditable at Levels 2 and 3
- Allergen management, approved suppliers and training are a part of the system elements
- Glossary, logo usage rules and food sector categories are included in the code
- Site design and prerequisite programs (sections 5 and 6) have been combined to remove redundancies
- Some system elements are mandatory
- GAPs include elements of the United Harmonization Standard
- Clause added on continuous improvement
- Clause added for Environmental Monitoring Program for high-risk processes
- Scoring of Opportunities for Improvement (OIPs) has been removed; a simplified scoring system has been incorporated instead
- Recertification date is now tied to the date of the audit
- Auditor and certification body criteria have been revised
What’s New for SQF Code Ed. 7
Harmonized Standard - Confusion Surrounds GLOBALG.A.P Adoption
We have created a subset of the GLOBALG.A.P. Integrated Farm Assurance (IFA) version 4. Standard, called the GLOBALG.A.P. Produce Safety Version 4 Standard.
The new Produce Safety Standard contains only the food safety Control Points and Compliance
Criteria (CPPCs) from the GLOBALG.A.P. IFA Version 4. The CPCCs have not changed and are
identical to the CPCCs found in the GLOBALG.A.P. IFA Version 4. Only the environmental,
workers safety and welfare related CPCCs have been removed.
The GLOBALG.A.P. Produce Safety Version 4 Standard is the collection of those CPPCs from the
GLOBALG.A.P. IFA standard, which fulfill the requirements of the GFSI Guidance Document
Version 6.
We allow all our accredited CBs to certify the GLOBALG.A.P. Produce Safety Standard. The
GLOBALG.A.P. General Regulations apply and there are no specific qualification requirements for
inspectors and auditors.
As the Produce Safety Version 4 Standard is just an excerpt of the existing accredited IFA
standard, the GLOBALG.A.P. Produce Safety Version 4 Standard shall not require new
accreditation assessment by the AB. We kindly ask you to allow your GLOBALG.A.P. accredited
CBs to issue GLOBALG.A.P. Produce Safety Standard certificate with your AB logo.
SQF releases version 7 for public comment
- Ensure the SQF Code meets the requirements of the GFSI Guidance Document edition 6;
- Remove duplication and repetition in the SQF Codes;
- Clarify areas of concern or ambiguity in the SQF Codes.
As a result, SQF 2000 and SQF 1000 has been combined into one – the SQF Code edition 7.
System elements (module 2) will apply to all certified businesses, with GAP/GMP modules customized by industry sector. Suppliers will only be expected to implement the module(s) that apply to their industry sectors.
Changes and comments to the standard are being invited and any comments should be sent to info@sqfi.com. Those interested in reviewing the code should email info@sqfi.com for the most recent version.
SQF releases CB statistics - NCSI performs very well.
For our clients, this means that they receive their certification quicker than other Certification Bodies - and we're proud that we can continue to offer such efficient service.
A copy of the report is obtainable by contacting NCSI - info@ncsiamericas.com
BRC Global Standard for Food Safety - Issue 6
The revised BRC Global Standard for Food Safety – Issue 6 is due to publish in July 2011 and will be a requirement for audits from January 2012.
The Standard has been updated to provide increased emphasis on good manufacturing practice and ensures that the requirements of manufacturers and retailers are met.
http://email.tsoshop.co.uk/rp/48/process.clsp?EmailId=98300&Token=207AAFB994EFE1A48631FD5854C00FA95
Pulsed light poised for wider industry adoption
By Rory Harrington, 24-Jun-2011
Take up of pulsed light (PL) as a decontamination technique is set to take off over the next few years as food companies increasingly realise its safety, cost and environmental benefits, said a leading French research institute.
In the first part of our special edition on dry decontamination technology, FoodProductionDaily.com looks at the prospects, challenges and developments in the PL field for food processing and packaging players.
Great potential
Dr Cecile Lacoste, project manager at the Centre Technique de la Conservation de Produits Agricole (CTCPA), said much of the PL technology has already been developed and was waiting for industry to recognize the huge potential it offers in order to spur faster and more widespread commercial adoption.
Pulsed light systems expose food or packaging surfaces to intense bursts of white light, which have a lethal effect on micro-organisms such as bacteria, spores, yeast and moulds.
While there are a number of commercial applications, particularly in packaging lines – with companies such as Claranor and Montena already well-established – Dr Lacoste said she believed PL would achieve wider acceptance in the medium term.
She was particularly referring to its use on foods such as eggs and meat and said systems, currently in the pipeline, could be brought to market within two years if industry interest was keen enough.
“Once the first few systems are installed commercially, word will spread among companies,” she added. “I think we will see real growth in take up of the technology within two or three years as it has great potential.”
As well as applications to sterilise food and packaging, PL can also be used to decontaminate clear liquids, said the expert. This means that not only can it be used for some beverage products but also across a raft of sectors to cleanse waste water in food processing plants, doing away with the need to used chemicals.
“We believe this application has huge potential benefits for the food processing industry given the focus companies are putting on reducing their water usage,” added Dr Lacoste.
She said that it is also cost effective and forecast that the technology could be cheaper to use than chemicals within a few years.
Take up of the technology could also have been curbed by the global recession in 2008, making industry player more cautious in investing in a novel technology, suggested Dr Lacoste.
Aseptic applications?
The regular surfaces offered by packaging and closures means that PL has been more widely adopted in this sector - with regular developments coming through.
French company Claranor has been successfully developing systems deploying the technology for the decontamination of closures and cups since 2004.
Morgane Busnel, marketing manager, said it had focussed more on packaging because of the challenges presented by using the technique on foods. The irregular surfaces of foodstuffs made it more difficult to ensure full exposure to PL blasts.
There have also been questions over whether products treated with pulsed light should be subject to the Novel Food Regulation, with companies faced with submitting dossiers to prove that the process had not altered the food’s structure in a fundamental way, she added
Busnel stressed, however, that the company was open to developing PL systems for food, citing a project it was currently involved in with a leading European beverage producer to decontaminate sugar syrup.
However, the majority of their attention remained on packaging – initially beverage and, in the last two years, expanding into dairy.
Its PL techniques were currently able to realise microbial reductions of between 3 and 5 log on bacteria and moulds, said Busnel
“This means our technology now complies with industrial requirements for packaging for refrigerated products in the dairy sector such as drinking yoghurts and milk, as well as fresh juices,” she explained.
The company is now seeking to enhance the technology for use in aseptic processing, she said.
“In order to do this we need to be able to deliver reductions of six log,” she added. “It would mean it could be used in the production of shelf stable products such as UHT milk and fruit juices.”
She said it could also be used in flavoured waters and could allow the development of “more authentic” products with reduced levels of preservatives.
Claranor has partnered with the French industry innovation institute to reach the goal and is confident the technology will be realised within the next two years.
So Many Standards...
Drawing upon our experience, NCSI in conjunction with NQA, have created a short multiple choice quiz asking a variety of questions. Based on the responses inputted by the user, a set of results identifying standards that may be an appropriate fit for your industry and operation and displayed.
The quiz will be available online shortly at both the NCSI and NQA websites.
GLOBALG.A.P clarification - version 4
FV 3.2.1 - Please refer to compliance criteria rather than the procedure.
AF 10.1 - So long as traceability is maintained, and the GGN is identifiable through supporting documents, bin or lot numbers are fine to be used in place of the GGN.
The Integrity of the Audit Process
Certification Bodies, also known as 'registrars' to some on the East Coast of the US and in the UK, are heavily regulated. Certification exists across every industry - medical, accounting, mining, government, food - and each industry relies on certification for a different reason. Any auditing firm, prior to becoming a Certification Body, must apply to ANSI, JAS-ANZ or another Accreditation Body for recognition. This recognition only comes after several audits, extensive documentation systems to be put in place, and being completely free of any conflict of interest. A conflict of interest may include where the organization operates a laboratory or a consulting company within the same aegis as certification.
This accreditation is an ongoing process with witness audits conducted several times a year on a sample of auditors, audit reports reviewed for consistency and accuracy, and an extensive head office audit reviewing technical sign off procedures, any corrective actions that have occurred, and indeed many other areas.
In addition to this, auditors are registered with an auditing association such as RAB-QSA who calibrates audit competency, and standard owners also have their own individual requirements. In addition to this, as we know reputation is key to this industry we take this one step further with all new auditors being required to meet the following:
The end result is a Certification Body that enjoys an excellent reputation as being a leader in their field.
Even without the additional requirements that NCSI imposes upon itself as its own quality control, the regulatory requirements for the industry means that certification services should be almost completely homogeneous, offering the same quality service as their competitors. In reality levels of service vary as they do in any industry, as does price, and that auditors can differ in quality. At NCSI regardless of the body you use for auditing, we always recommend ensuring that your auditor is from your industry and understands the product they are auditing.
At NCSI this is one thing we use to separate ourselves from the competition. And when a client books their audit with us they know the auditor they will receive will know their product as well as they do - from bottled water to eggs, from apples to cheese.
To conclude, have faith in the Certification process. It's a rigorous, well enforced, well informed industry that provides assurance to buyers on many levels.
Clarification for GLOBALG.A.P AF10.1
Some questions have been raised with respect to ALL FARM 10.1 (especially within the tree fruit industry).
NCS International is an approved Certified Body for PrimusGFS
Tom Ambrosia Appointed North East Regional Manager
Tom is uniquely qualified, being one of only several SQF auditors in the world to have all 35 industry codes. The requirements to obtain a code are a minimum of 2 years experience, with many auditors only qualifying for a few at any time.
Tom is a welcome addition bringing with him a lot of experience and knowledge.
Wenatchee Office, Now Open
Retailers Adjust Food Safety Requirements - what does it mean?
Many in the produce industry have by now heard of the recent changes to Wal-Mart’s Food Safety requirements (for those who have yet to read the official announcement: http://ncsiamericas.com/index.php?id=40). Any producer wishing to supply to Wal-Mart must meet these requirements by July 2012, giving most producers just a single harvest season to become GAP Certified.
This change in food safety requirement has been expected for sometime, although the timing may have caught many people off guard. The produce industry should be prepared for similar announcements from other major retailers (where Wal-Mart leads, others are sure to follow) in the next 12-24 months, and it appears that GAP Certification is to become another cost of doing business with a major retailer.
What is GAP?
GAP stands for Good Agricultural Practices. GAP Certification, in the context Wal-Mart refers to it as, stands for having an audit conducted against a GAP standard, such as PrimusGFS, SQF 1000, or GlobalGAP.
Each standard has a set of slightly different requirements, and you may wish to consider which standard is right for you.
We can provide information on all 3 standards, so if you’re a little lost on which standard to choose we’re happy to talk.
Top 3 Tips
- Don’t leave it until 2012 before looking at your GAP program
- Take a training course – understand the requirements that you are being expected to comply with
- Talk to a Certification Body – book in your audit early. Auditors schedules are set up to 3 months in advance, and sometimes longer.
How to become an auditor - SQF
1. Background Experience
- For each Food Sector Category (FSC) that is requested for registration, applicants must demonstrate 5 years work experience in food safety and/or quality management within the requested FSC, or 120/160 (for high risk FSC) audit hours within requested FSC, or a combination of work experience and audit experience for each FSC requested
- Must have completed at least 160 hours of food safety and/or quality auditing in the food industry (20 audit days)
- Must have at least 5 years work experience in food safety, HACCP program management and/or quality systems management within the food industry
2. Training
- Must attend and successfully complete the SQF Auditor Course - Auditing SQF Systems, taught by SQFI or a designee, and successfully complete the online SQF Auditor Exam
- Must attend an independent objective Auditor Training course of at least 8 hours in length (i.e. ASQ or RABQSA)
- Must attend a HACCP Training course with certificate issued
3. Apply to SQF
- Must be employed by or contracted to an SQF licensed Certification Body
- Signed Auditor Sponsor Verification Form
- Certificates for:
- Education documents (i.e. diploma, continuing education or short course certificates, etc.)
- HACCP Training
- SQF Systems Training - Auditing of SQF Systems (Certificate of Attendance and Attainment)
- Auditor training certificate (i.e. ASQ or RABQSA certificate)
- Industry Experience and Food Sector Category Log
- Audit Log
4. Fees
Refer to the below link for application fees
Walmart Announces New Food Safety Audit Requirements
Walmart & Sam’s Club rolled out a Produce Safety Initiative on November 30 to all suppliers worldwide.
This will all affect produce suppliers who supply to Walmart & Sam's Club.
For the announcement official announcements please see the below links.
National Suppliers Roll Out Requirement
National Suppliers Audit Requirement
Small Producers Roll Out Requirement
Small Producers Audit Requirement
NCSI Americas is pleased to be named as one of the approved Certification Bodies for the GAP program. Please contact us if we can help you meet any of your GAP obligations.