Auditing HACCP in meat establishments

Auditing HACCP in meat establishments - Danish implementation and experience Anne-Mette Olsen, Chief Adviser, DVM, MVPH Danish Agriculture & Food Council

People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. Codex - General principles of Food Hygiene CAC/RCP 1 -1969 St. Petersburg - HACCP - June 2016

Audit First part audit Company performs internal audit - Independent of production St. Petersburg - HACCP - June 2016

GLOBAL RED MEAT STANDARD - commercial standard that covers Food Safety More info: WWW. GRMS. ORG St. Petersburg - HACCP - June 2016

Internal review of system Global Red Meat Standard GRMS Review of the Quality management system √ Re-assessment of the HACCP system √ Monitoring of suppliers √ Consistency of suppliers √ Customer satisfaction √ Complaints √ Internal and GRMS audits √ Testing traceability systems and recall procedures, including actions taken √ Cleaning procedures √ Deviations √ Review company Quality policy √ Review company environmental and working environmental policies √ St. Petersburg - HACCP - June 2016

Internal audit Global Red Meat Standard GRMS Internal audit shall be based on the performance of the activity and its significance in relation to the Quality Management System and food safety √ An annual audit shall be carried out to ensure that the Quality Management System conforms and complies with the requirements of the standard. Deviations and corrective actions shall be documented. √ Trained and independent auditors shall perform the audit. √ St. Petersburg - HACCP - June 2016

Internal audit Global Red Meat Standard - Guidelines Link: http: //www. grms. org/grms-standard St. Petersburg - HACCP - June 2016

Audit Second part audit Performed in Denmark by the Danish Veterinary and Food Administration St. Petersburg - HACCP - June 2016

What to audit – e. g. HACCP EU / US Identify hazards (HA) Identify CCP(s) Establish limits Monitoring Corrective actions Verification Document and recording Corrective actions (specifications) X X Identify the cause Bring CCP in control Prevent recurrence Ensure no product out of control enters commerce Validation (initial and in case of changes) The HACCP plan’s adequacy in controlling the hazards Verification (on-going) (specification) Calibration of equipment Direct observation of monitoring activities and corrective actions Review of records Reassessment of HACCP plan Pre-shipment review St. Petersburg - HACCP - June 2016 Reassess the adequacy of the HACCP plan at least annually (and in case of changes) Review records associated with the production of a product Side

Government audit Second part audit Guideline for government inspectors performing audit in Food processing establishment Link: https: //www. foedevarestyrelsen. dk/Site. Collection. Documents/Kontrolstyring/Kontrolvejledning/Bilag_1_Auditvejledning. pdf St. Petersburg - HACCP - June 2016 Side

Government audit Preparation - Determination of scope - History of establishment - Prepare questions (for est. procedures) - Review of documentation - Consider how to control implementation and effect - Conclusion, based on - Procedures Documentation Implementation Effect Link: https: //www. foedevarestyrelsen. dk/Site. Collection. Documents/Kontrolstyring/Kontrolvejledning/Bilag_1_Auditvejledning. pdf St. Petersburg - HACCP - June 2016 Side

Government audit On site - Meeting - Review of est. procedures - Review of est. documentation - Review the implementation of the programme and effect - Conclusion (and follow up) - Documentation of audit Link: https: //www. foedevarestyrelsen. dk/Site. Collection. Documents/Kontrolstyring/Kontrolvejledning/Bilag_1_Auditvejledning. pdf St. Petersburg - HACCP - June 2016 Side

Audit Tradition in Denmark for preparing common checklist for audit - Internal company - Government St. Petersburg - HACCP - June 2016 Side

Audit Third part audit Private standards like Danish Product Standard and GRMS St. Petersburg - HACCP - June 2016 Side

Private standards can be a supportive tool also to government audit • • Independent 3 rd part audits Fast and efficient implementation Reliable documentation to customers Can be combined with other customer requirements St. Petersburg - HACCP - June 2016

Danish Quality System Ensure and document Food Safety Pig Production “Danish Product Standard” Slaughterhouses “Global Red Meat Standard (GRMS)” Both standards are accredited to EN 45011 used for product certification All Danish farms and co-operative slaughterhouses are audited by an independent third party St. Petersburg - HACCP - June 2016

Audit protocol Global Red Meat Standard GRMS Selection of Certification Body and contractual arrangements √ Registration fee √ Audit notification Pre-evaluation First on site audit Repeat audit Follow up audit √ Scope of the audit √ Audit and certification flow √ Determination of level of compliance Level of non-conformity Recommendations Minor, major and critical non-conformity √ Audit report √ Certification and audit frequency √ Complaints √ St. Petersburg - HACCP - June 2016

Audit HACCP Global Red Meat Standard GRMS General requirements (Codex, CCP/GMP, Background information) √ HACCP team Representation Team leader/members (knowledge/training) Establish control of HACCP/GMP Document meetings √ Hazard analysis for all processes and products (category) Description of raw materials etc Intended use Flow diagrams (and verification) √ CCPs, including monitoring, critical limit, corrective actions √ Maintaining the HACCP system (verification) √ Communication with the HACCP team √ St. Petersburg - HACCP - June 2016

Audit HACCP Global Red Meat Standard St. Petersburg - HACCP - June 2016

Local Food • Overall trend in most European markets • Consumers preference are nationally produced food

Sustainability and naturalness • Limiting waste and uptimize use of ressources • Portion packages • Naturalness and purity (no additives, ecology)

Health and diets • Focus on protein and fitness/sports • Malnutrition (disease/elder) • Diets (e. g. super foods)

”Free from” • More consumers focus on allergy • Product groups without gluten, lactose, sugar and additives

Convenience, price and consumer groups • Food to go • Focus on price (value for the money) • Food for single households, children and elder

вопросы ? St. Petersburg - HACCP - June 2016

Auditing HACCP in meat establishments — Danish implementation