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MANDATORY INSPECTION, VOLUNTARY INSPECTION AND CERTIFICATION IN GHP/HACCP Regional Consultation Workshop Implementation of GMP/HACCP in Asia A status review PC Anil Kumar FAO Consultant

INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

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Page 1: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

MANDATORY INSPECTION,

VOLUNTARY INSPECTION AND

CERTIFICATION IN GHP/HACCP

Regional Consultation Workshop

Implementation of GMP/HACCP in

Asia – A status review

PC Anil Kumar FAO Consultant

Page 2: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Introduction to Inspection and

Certification.

Mandatory / Voluntary

Monitoring under Hygiene

Approaches

Emerging and Current Scenario

Way Forward

Conclusion

OUTLINES

Page 3: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Food Safety

Management

Legislation

Customer requirements

Corporate vision and policy

Escalating risk

Risk tolerance

Competition- business

Insurance

Societal values

Corporate culture

Competition - costs

Technology

Consumer

Globalization

Shareholder

Government Neighbours

Employee

Union

NGOs

FOOD SAFETY SYSTEM -

FACTORS

Page 4: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

An inspection is, most generally, an

organized examination or formal evaluation

exercise.

The results are usually compared to

specified requirements and standards for

determining whether the item or activity is in line

with the standard

INSPECTION

Page 5: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Regulatory standards enforced by law.

Typical sectors – Manufacturing, Catering,

Retail, Street Foods , Primary Producers, etc.

These are normally product requirements with

systems approach of GAP/GMP/HACCP in Food.

It varies from country to country

MANDATORY

INSPECTIONS

Page 6: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

All Plants and Products are inspected.

Uniform and minimum quality assurance

Uniform regulations for FBO’s irrespective of

their size, location etc.

Less cost to FBO’s

Closer inspection of imports

ADVANTAGES -

MANDATORY

Page 7: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Only minimum quality required is maintained

Costly improvements necessary for plants with poor

infrastructure.

Active Government participation is MUST

Improvement/implementation - Not so solid as the FBO does

it forcibly

Lack of uniformity of legislations from country to country

Transparency in the inspection is questionable.

DISADVANTAGES –

MANDATORY

Page 8: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Voluntary inspections are the inspections made

on the request of FBO’s

Voluntary standards are market driven in most

developed economies

Owned by Private or Industry or Stakeholder

driven

VOLUNTARY INSPECTIONS /

STANDARDS

Page 9: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Certification refers to the confirmation of certain characteristics of an object, person, or organization.

This confirmation is often, but not always, provided by some form of external review, education, assessment, or audit.

The successful complying with inspection standard/guideline will lead to the certification of the process/product.

CERTIFICATION

Page 10: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Voluntary Standards are

ISO 9001:2008 – Quality Management System

GAP – Good Agricultural Practices

ISO 22000:2005 – Food Safety Management System

VOLUNTARY INSPECTIONS /

STANDARDS

Page 11: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

FSSC 22000 – Food Safety and System Certification

SQF – Safe Quality Food

BRC – British Retail Consortium - Food

IFS – International Featured Standards – Food

PRIVATE INSPECTION /

STANDARDS

SQF

Page 12: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Types of Voluntary Inspection / Certification

First Party – Self Assessment

Second Party – Customer

Third Party – Certification Body

Methods of Voluntary Inspection

Continuous

Lot / Onetime

Unofficial Sample – Market Pick

HOW IT WORKS ?

Page 13: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

High Quality

Widely recognized

Products / plants can be graded.

Continuous in-plant quality control.

Grade and shield provides promotional

advantage

No Mandatory control by Government.

Driven by the FBO himself

Implementation is smooth and fast.

ADVANTAGES - VOLUNTARY

Page 14: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Costly to processor and all plants cannot afford it

All plants are not inspected so poor products

continue to find markets

Only financially strong plants can obtain

continuous inspection

Lack uniformity in the standards and inspections

Erratic quality in the market place

DISADVANTAGES -

VOLUNTARY

Page 15: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

MANDATORY

• Customers Preferences

• Regulatory bodies (Governments)

• Market access (EU/USFDA)

• Shareholders, insurers (litigation/claim)

• Codex reference under SPS Agreement.

• Retailers and Private Labels (Brand protection)

• Organizations-customer focus

• Technological and Scientific Advancements

• Changing Business trends

• Global market trends like Global Food Trade

INSPECTIONS – MANDATORY &

VOLUNTARY

VOLUNTARY

Page 16: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

MONITORING HYGIENE

Inspection tasks – to detect abnormalities (visible and not visible) that are relevant to public health.

Auditing tasks (GHP and HACCP procedures) – to verify that FBOs apply procedures continuously and properly.

Competent Staff - One with adequate and appropriate skills and knowledge to perform required tasks effectively and consistently

Page 17: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

ARE YOU COMPETENT TO

PERFORM REQUIRED TASK?

Page 18: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

PERCEPTIONS AND DILEMMAS

“normal or abnormal”, “fit or unfit”, “safe or not safe”, “clean or not clean” “adequate or not adequate” acceptable or not acceptable”…….

Different perceptions!

Page 19: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

EFFECTIVE INSPECTION

Regulatory resources are limited and workload is growing, so these resources need to be targeted where they are needed most.

Food producers and processors—Closer Surveillance No evidence of compliance with HACCP Processing higher-risk foodstuff

Page 20: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Globalisation – New Hazards and Risks

Regional trade important – Levels of food safety differs

Low importance to food safety by Government

Food safety incidents often unreported so impact of food safety not well recognized

Poor coordination between multiple agencies

Lack of clarity in application of a preventative risk-based approach across entire food chain

KEY CHALLENGES -

REGULATORS

Page 21: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

Legislation/National food control system out-dated

Lack of data – foodborne diseases surveillance, food monitoring (risk-based standards and monitoring)

Linking b/w Primary Producer & Processor – Traceability– food chain

Lack of clear role of voluntary/ private standards

Lack of suitable infrastructure and resources in terms of financial/ personnel

Low Awareness level - FBOs, Government, Consumers

Page 22: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

EMERGING STRUCTURE

Government (to enact legislation)

Regulatory Bodies

(to enforce the law)

Accreditation Body (technical competence of CABs)

Conformity Assessment Bodies (CABs) (support regulation – voluntary certification/quality assurance)

Manufacturers and Service providers

Common man – recipient of goods and services

Page 23: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

WAY FORWARD

Introduction of GMP/GHP through Licensing Regulations

Across all sectors

Based on internationally accepted practices, customized to suit local conditions

Guidance on implementation and checklists for self assessment to be developed

Awareness Campaign

Food safety professionals to do handholding to be certified

Food safety audit by Accredited Certification Body on behalf of Local Regulator

Page 24: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

LONG WAY TO GO TO HACCP

Page 25: INSPECTION/ CERTIFICATION IN GHP/HACCP · mandatory inspection, voluntary inspection and certification in ghp/haccp ... iso 22000:2005

CONCLUSION

Aim to put Countries on the road to embracing international norms in food safety in its food regulation

GMP/GHP to begin with

HACCP to follow later

Developing Codex Guideline to enforceable standard

Incentivize voluntary adoption of HACCP

Inspection and Certification should be on par with International methods with legal compliance and accreditation

Working Together – AB, CB, FBO and Regulators

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