Traceability and Best Practices Record Keeping R3 · in ISO 22005:2007 ISO 22005:2007 was...

Traceability And Best Practices Record Keeping

Alicia KhoSelamat Traceability Workshop

12‐13 May 2008

total traceability Content1.Introduction2.Codex Alimentarius – General Principles3.ISO 22000:20054.ISO 22005:20075.GLOBALGAP6.British Retail Consortium – Global Food

Standard7.Safe Quality Food (SQF) 1000 & 20008.CIES ‐ Global Food Safety Initiative9.Summary

Introduction

• Standards on food safety developed from 1893 onwards as a means to facilitate international trade.

• Organizations, transnational, national, public or private, started to develop standards on food safety in general and for meat, milk, eggs and seafood in particular.

Introduction

• Currently, – 413 different international standards on several aspects of food safety (Hygiene and HACCP)

– 111 international standards on several aspects of fisheries and fish processing,

– 25 different international standards specifically focusing on aquaculture

(EU/DG Joint Research Centre IPTS 2005b; FAO 2007; NACA 2007).

total traceability

Traceability Requirements

in Codex AlimentariusThe Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards,

guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The Codex Alimentarius is recognized by the World

Trade Organization as an international reference point for the resolution of dispute concerning food safety &

consumer protection.

CAC/GL 60‐2006,

”Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System”

CAC/GL 60‐2006,

”Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System”

total traceability

in ISO 22000:2005ISO 22000 was established by International Organization for Standardization (ISO). ISO is

a worldwide federation of national standards bodies (ISO member bodies). This

standard was prepared by Technical Committee ISO/TC 34, Food products.

ISO 22000:2005,

”Food Safety Management System – Requirements for Any Organization in the

Food Chain”

ISO 22000:2005,

”Food Safety Management System – Requirements for Any Organization in the

Food Chain”

Record retention period shall be definedRecords shall be in accordance with customer and / regulatory requirements

total traceability

in ISO 22005:2007

ISO 22005:2007 was established by International Organization for Standardization (ISO). It specifies

the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization

operating at any step in the feed and food chain.

ISO 22005:2007,

”Traceability in the Feed & Food Chain – General Principles and Basic

Requirements for System Design & Implementation”

ISO 22005:2007,

”Traceability in the Feed & Food Chain – General Principles and Basic

Requirements for System Design & Implementation”

Scope : Applicable for Food & Feed Chain Objectives‐Legal requirement‐Customer requirement, etc.

Processing history & movement of materials should address at least one step forward and one step backward for each

•Steps for the design:•Flow of materials & information (supplier/customer)•Establishment of Procedures

Implementation:•Management Commitment in providing resources•Traceability Plan•Defining responsibilities•‐Training Plan •‐Monitoring Scheme (Key Performance Indicators shall be established to measure the effectiveness of system)

Corrective action and /or preventive actions

Continual Improvement

Internal Audit shall be conducted to assess effectiveness of the system

Management Review shall review the traceability system at appropriate intervals.(i) Traceability test results(ii) Traceability audit findings(iii) Changes to objectives, processes, regulations, customer feedback and etc.

total traceability

in GLOBALGAP

GLOBALGAP is a private sector body that sets voluntary standards for the certification of agricultural products business‐to‐business

around the globe. The aim is to establish ONE standard for Good Agricultural Practice (G.A.P.) with different product applications capable of

fitting to the whole of global agriculture.

GLOBALGAP,

”General Regulations”

”Control Points and Compliance Criteria”

”Checklists”

GLOBALGAP,

”General Regulations”

”Control Points and Compliance Criteria”

”Checklists”

All Farm Base AF.7AF.7.1

Traceability Documented procedure for recall

Crop Base CB.1CB . 1 . 1

TraceabilityA documented identification and traceability system that allows product to be traced back to theregistered farm and tracked forward to the immediate customer.

All Livestock Base

LB 3LB 3.1LB 3.3

LB 3.4 & 3.5

LB 3.6

LB 3.7

Livestock Sourcing, Identification & TraceabilityFarm to maintain livestock movement logAll livestock must have individual or batch identification, depending on the livestock. Poultry may have batch ID. Procedures are in place to demonstrate full traceability of livestock back to farm of birth/hatching. Livestock are uniquely identified (poultry may have batch ID)Mechanism of identification used to identify specific livestock having received treatment at least until the withdrawal period has been completedLivestock shall be accompanied by a despatch note that meets the GLOBALGAP standard and national legal requirements when being transported.

total traceability

in British Retail Consortium (BRC) Global Standard ‐ FoodIn 1998, the British Retail Consortium (BRC) developed and introduced the BRC Technical Standard & Protocol for Companies Supplying

Retailer Branded Food Product. BRC Food Technical Standard has been widely used across a number of

other sectors of food industry such as food

service & ingredient manufacture

British Retail Consortium,

” Technical Standards for Companies Supplying Retailer Branded Food

Products”

British Retail Consortium,

” Technical Standards for Companies Supplying Retailer Branded Food

Products”

BRC Global Standard – Food, Issue 4

total traceability

in Safe Quality Food (SQF) CodeThe SQF (Safe Quality Food) Program was launched in 1994 and it is administered by the SQF Institute (SQFI), a division of the Food Marketing Institute

(FMI). The SQF Program is a food safety and quality certification program and management system that

designed to meet the needs of buyers and suppliers worldwide.

SQF 1000 Code,” A HACCP Based Supplier Assurance Code for the Primary Producer”

SQF 2000 Code,” A HACCP Supplier

Assurance Code for the Food Industries”

SQF 2000 Code,” A HACCP Supplier

Assurance Code for the Food Industries”

total traceability

in Global Safe Food InitiativesCIES was founded in 1953 at a congress held by

international retail association AIDA in Belgium. The objective was to create a body to represent food retail chains, which at that time had no association of their own, unlike cooperatives and voluntary groups. The new association was named CIES –International Committee of Food Retail Chains.

The Global Food Safety Inititative Guidance

Document, 5th Edition

The Global Food Safety Inititative Guidance

Document, 5th Edition

total traceability

Summary1.Traceability is one of the fundamental requirements in most of the

international standards and guidelines.

‐ Ingredient, semi‐finished product and finished

product should be coded for identification.

‐ Traceability should able to trace to the immediate

source (raw & packaging materials) & immediate recipient of

finished products (external traceability) = ‘One Step Up, One

Step Down’ principles

‐ Traceability system should be documented & tested

regularly

total traceability

Thank Youwww.foodreg.com.my

FoodReg Malaysia Sdn BhdS‐08, 2nd Floor, 2320 Century Square, Jalan Usahawan,

63000 Cyberjaya, Selangor, MalaysiaTel: 603‐8318 4113Fax: 603‐8319 6113

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