Bureau Veritas Quality International New ISO 22000 Requirements

Bureau Veritas Quality International New ISO 22000 Requirements – cooperation between certification and regulatory bodies Inge Dorthe Hansen Lead auditor in ISO 22000 inge. dorthe. hansen@dk. bureauveritas. com April 2006 For the benefit of business and people

Summary 1. 2. 3. 4. WHO WE ARE WHY ANOTHER STANDARD ISO 22000 – THE CONTENT WHAT’S IN IT FOR INDUSTRY 5. RELATION TO REGULATORY BODIES 6. TOWARDS ISO 22000 CERTIFICATION DRAFT 2

1 ØBUREAU VERITAS -WHO WE ARE DRAFT 3

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1 WHO WE ARE OUR ACTIVITIES – BUREAU VERITAS 5

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1 ISO 22000 BVQI – our role in developing ISO 22 000 8 Chairman for the group developing the ISO 22 000 TC 34/WG 8: • Jacob Faergemand, Marketing Director and Food manager of BVQI Denmark 8 Chairman for the Danish Mirror Group on ISO 22 000 • Jacob Faergemand 8 More BVQI-employees participating in the development 8 Experience from developing and revising the Danish HACCP-standard DS 3027: 1997 and 2002. 8 Practical experience from the continuous certification of app. 75 food companies and suppliers according to DS 3027 8

2 > Why another standard? DRAFT 9

2 Why another standard? How many standards are needed? How many of these requirements have you been asked to comply with? Nestlé requirements Mandatory auto control BRC DS 3027: 2002 Sainsbury requirements Global Food Safety Initiative ISO 9001 Dutch Criteria for HACCP Standard sanitary operational procedures IFS Kraft Foods requirements GMP Mc. Donalds requirements What are the costs? 10

3 >ISO 22 000 – THE CONTENT DRAFT 11

3 ISO 22 000: The content What is ISO? 8 International Standardization Organization • Non-governmental • A network of national standards institutes (148 countries) • A bridge between public and private sectors 8 An ISO Standard • Voluntary (no legal authority) • Purpose: » To facilitate exchanges » Meet a real need (market driven) • Work of experts - achieved by consensus • Auditable requirements 8 Well-known ISO management standards: • ISO 9000 (generic quality management) • ISO 14000 (generic environmental management) 12

3 ISO 22 000: The content The four legs of ISO 22 000 8 Management • Policy, commitment, organization, resources 8 HACCP plan • Critical Control Points controlled in the classical way 8 Prerequisite programmes • Everything else that needs to be controlled 8 Communication • Active internal and external communication is required 13

3 ISO 22 000: The content Management 8 Top Management needs to be committed 8 The policy and the resources must be coherent 8 The policy must comply with customer and legislation requirements 8 Communication is a management responsibility 8 This is not a matter for technicians!! 14

3 ISO 22 000: The content • Infrastructure and maintenance Prerequisite Programs - Pr. P • Operational prerequisite programs 15

3 Interactive communication ISO 22 000: The content § § § § § 16

3 ISO 22 000: The content les er Sa ag an m Communication with customers Pu rch as er Wal*Mart QA QA 17

3 ISO 22 000: The content Example - no communication 8 Tiger prawns, peeled but raw from tropical oceans • Intended for cooking • May contain Shigella 8 Used for a prepared dish mixed with cooked rice, vegetables and sauce • The prawns have a firm appearance, look like cooked prawns 8 Some consumers only warm the dish slightly, or use it cold. • We have an outbreak of dysentery Who’s to blame? 18

3 ISO 22 000: The content Communication with customers 8 Food Safety issues must be part of the contract 8 The Sales Department is a part of the Food Safety Management System 8 The Purchase/Procurement Department is a part of the Food Safety Management System 8 The sales manager must communicate with the quality manager!! 8 The Food Safety assurance costs become visible Now we are talking big money! 19

3 Internal communication ISO 22 000: The content or 8 Management must ascertain that • All employees know the policy and objectives • All employees know the importance of their activities • All relevant information is disseminated to whom it may concern 8 A difficult task!!! 20

4 > WHAT’S IN IT FOR INDUSTRY INCLUDING CATERING? DRAFT 21

STANDARDS FOR SEGMENTS Standards in the food chain IS 343 Friesland Coberco FSS Kraft Food System Field Farming Primary Process ing Eurep. GAP Organic BRC (IOP) AG 9000 GMP BRC (GFS) IFS GMP FAMI-QS Retail Food Service Wholesal e Manufact uring None Specific see transversal below GMO Service Certification Supply Chain Inspection Table 4 HACCP / ISO 22000 ISO 9001 / ISO 14001 / OHSAS 18001 / SA 8000 EFSIS Sainsbury System Source: BVQi article in Quality World Mc. Donalds System Nestlé NQS 22

4 What’s in it for industry? Internationally recognized 8 International standards differentiate it from the Danish DS 3027, the Dutch Criteria and other national standards BRC, IFS, GMP+, Q-S 8 The Standard will be recognized internationally in EU, USA, etc. by authorities and clients 8 For a global organization it is more simple to implement an international standard than a local standard. 23

4 What’s in it for industry? Generic versus specific standards 8 Generic standard • The organization decides what is needed • The decisions are challenged by skilled auditors • Minimum requirements leading to acceptable levels • No requirements for pre-decided working procedures and activities 8 When specific standards and guidelines are described in the scope • The organization must comply with these requirements too • Auditable with an ISO 22000 audit 24

4 What’s in it for industry? Branch codes 8 Small and medium size business • Branch code describes a general system • Encouraged by authorities • Accepted in ISO 22000 • Must be accepted / adapted by the organization 8 Codes in Denmark • Hospital kitchen code • Code for restaurants and hotels 25

4 ISO 9001 and ISO 22000 compatible ? STANDARDS COMPARISON 8 These TWO STANDARDS are TOOLS to establish a MANAGEMENT SYSTEM and make it work OBJECTIVES are different: ISO 9001 Insure the PERFORMANCE of the company to satisfy clients (internal or external) A P C 8 They are built on the same architecture PDCA principle D ISO 22000 Insure the SAFETY of manufactured PRODUCTS 26

4 STANDARDS COMPARISON ISO 9001 and ISO 22000 compatible ? 8 In conclusion • ISO 22000 is not ISO 9001 of the food processing industry • ISO 9001 and ISO 22000 are COMPLEMENTARY » LIKE ISO 9001 and ISO 14001 • ISO 9001 and ISO 22000 do not have the same aim/purpose: » ISO 9001: Guarantees the PERFORMANCE of the company » ISO 22000: Guarantees FOOD SAFETY 27

4 What’s in it for industry? Do we still need ISO 9001? 8 Only if you focus upon: • quality except for safety (taste, appearance, colour, time to delivery, etc. ) • being a market driven business • having customer focus • implementing quality objectives in the organization 8 And have the management challenged on these aspects. 8 If not, ISO 22 000 will be quite satisfactory alone. 8 But they go very beautifully hand-in-hand 28

4 Which one ? STANDARDS COMPARISON Company strategy Top management strategy The choice for one or more standard depends on Top management strategy Market expectations 29

4 Relationships among standards Implementation of ISO 22000 STANDARDS COMPARISON BVQI delivers audits integrating several standards according to your needs 1 unique audit: less disruption of your activity Optimization of audits periods Possibility to evaluate the integration of the standards Reduction of the redundancy General corporate management ISO 9001 : 2000 HACCP BRC IFS OHSAS 18001 BRC-Io. P Hygiene codes ISO 14001 GMP ISO 22000 30

5 > RELATION TO REGULATORY BODIES DRAFT 31

5 Target groups for ISO 22000 Relation to regulatory bodies 8 Scope: All types of organizations within the food chain (advanced, less advanced, with no CCPs) National legislation based upon Codex HACCP Guidelines ISO 22000 Willing & capable Willing, but not (yet) capable Not willing, not capable 32

5 Relation to regulatory bodies Relation to Risk Management Quantitative risk analysis Authorities Food Safety Objective Acceptable level Companies ISO 22 000 Food Safety Management System 33

5 Who lays down the rules? Relation to regulatory bodies 8 Authorities § § § • Codex Alimentarius - must cover everybody • World Trade Organization - eliminate trade barriers 8 Customers • Retailers - BRC, IFS, Sainsbury, Mc. Donalds, Burger King. . . • Industry customers - Nestlé, Kraft… • The client is always right - if you ask sales department! • Due diligence - every answer must be documented! 8 Our policy • What is our mission in the world? 34

5 Relation to regulatory bodies Where do they lay the rules? Authorities Customers Our policy 35

5 ISO 22000 Relation to regulatory bodies A FOOD SAFETY Management System OPERATIONAL PRE-REQUISITE PROGRAMS REGULATION - Implementation - Survey -Watch - Hygiene Good Manufacturing Practices -Codex Alimentarius Methodology COMMUNICATION / TRACKING - Facilities + Buildings - Ref legislation - Internal - Hygiene Good Manufacturing Practices Guidelines - Clients requirements CONTINUOUS IMPROVEMENT HACCP PLAN - External - Food Supply Chain CCP 36

Farm to fork - approach Relation to regulatory bodies Pr CCP CC Pr P Pr. Pr 5 Pr. Pr 37

5 Relation to regulatory bodies Benefits for autorities 8 Audit of legislation update 8 Audit of regulatory requirements 8 Non-conformity against legislation is major 8 Throughout implementation audit 8 Experienced, trained and approved auditors 8 Option of reducing food inspection audits 8 Option of reducing food inspection costs 38

6 > Towards ISO 22 000 certification DRAFT 39

6 Towards certification Where do you come from? Depending on initial level, the effort is put on: 8 Newcomers • Management (policy, resources) • Quality manual (organization, document control, nonconforming products, internal audit, etc. ) • Hazard analysis and its basis • Implementation of HACCP plan and Prerequisite programs • Communication 40

6 Towards certification Combination certification 8 Certification of food safety combined with quality, environment, workers health, ethics, etc. is an option • ISO 9001 • ISO 14 000 • OHSAS • Etc. 8 Benefits: • Less internal working time spend • Cheaper 8 Depending upon • The integration between the systems • The organization size 41

6 Towards certification For More Information… VISIT BVQI: www. bvqi. com ISO 22000: www. iso. org 42

5 STRATEGY in FOOD SECTOR CLIENTS SAMPLE 43