Post on 19-May-2018
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
Introduction to Inspection and
Certification.
Mandatory / Voluntary
Monitoring under Hygiene
Approaches
Emerging and Current Scenario
Way Forward
Conclusion
OUTLINES
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
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
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
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
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
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
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
Voluntary Standards are
ISO 9001:2008 – Quality Management System
GAP – Good Agricultural Practices
ISO 22000:2005 – Food Safety Management System
VOLUNTARY INSPECTIONS /
STANDARDS
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
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 ?
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
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
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
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
ARE YOU COMPETENT TO
PERFORM REQUIRED TASK?
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!
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
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
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
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
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
LONG WAY TO GO TO HACCP
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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