FOOD

SAFETY
Management System
Standards
Presented by Engr. Naomi Cossette R. Luis
Supervising Science Research Specialist, DOST VI
December 11, 2010
 Quick Peek…
 GMP and SSOP
 HACCP
 Food Safety Management
System (ISO 22000)
 Food Safety system standards
of interest
 Once upon a time…
GMP
 The buzzwords were

Good Manufacturing Practices

 and SSOP

Sanitation Standard Operating

Procedures
 GMP and SSOP
Setting the Stage

 GMP is a quality assurance system aimed

at ensuring that products are consistently
manufactured, packed, repacked or held to
a quality appropriate for the intended use.
It is thus concerned with both
manufacturing and quality control
procedures.
ADMINISTRATIVE ORDER NO. 153 S. 2004
SUBJECT: REVISED GUIDELINES ON CURRENT GOOD MANUFACTURING
PRACTICE IN MANUFACTURING, PACKING, REPACKING, OR HOLDING
FOOD Today it is more commonly
known as cGMP to indicate
that GMP is dynamic
 GMP and SSOP
A-B-C and do-re-mi

cGMP guidelines

 Organization  Documentation
 Premises  Quality Audits
 Equipment  Warehousing and
 Sanitation and Distribution
Hygiene  Product Recall
 Production and  Retention of Samples
Process Controls  Subcontracting of
 Quality Control Manufacture
 GMP and SSOP
A-B-C and do-re-mi

 SSOP are written procedures that an

establishment develops and implements to
prevent direct contamination or
adulteration of product..
Available online: http://www.fsis.usda.gov/pdf/ssop_module.pdf

GMP vs SSOP???
 HACCP
Eliminating Risks

Hazard Analysis and Critical Control Points

a management system in which food safety is
addressed through the analysis and control
of biological, chemical, and physical hazards
from raw material production, procurement
and handling, to manufacturing, distribution
and consumption of the finished product.
 HACCP
Eliminating Risks

 Product specific
 Preventive, not reactive
 Designed to minimize the risk of food
safety hazards
 Pioneered in the 1960s
 First used when foods were developed for
the space program
 Adopted by government and several food
processors in different countries
 HACCP
Eliminating Risks

 Emphasizes process control

 Concentrates on the points in the process
that are critical to the safety of the product
 Preparatory steps
 Establish HACCP plan and HACCP team
 Describe the product
 Identify intended use
 Construct flow diagram
 Confirm flow diagram on-site
 HACCP
Eliminating Risks

 Seven Principles of HACCP

 Conduct hazard analysis
 Determine the critical control points
 Establish critical limits
 Establish a system to monitor the CCPs
 Establish corrective actions when a CCP
is not under control
 Establish verification procedures
 Establish documentation and record-
keeping procedures
 Food Safety Standards
Having the same point of view

 Need for international standard for food industry

became apparent
 ISO 22000
 Created to encourage harmonization of many national
and private standards in existence
 Added management systems approach of ISO 9001 to
the food safety standards
• ISO 9001 – Quality Management System, used
worldwide by 700 companies
 Started in November 2001
• 23 National Standard Bodies and many
participating organizations
 Final vote for approval on August 2005
 ISO 22000
 Aligned with ISO 9001
• makes the two standards compatible
 Integrates the
• HACCP principles
• HACCP application steps developed by Codex
Alimentarius Commission
• Auditable requirements including the HACCP plan with
pre-requisite programs (PRPs)
 Management system certification and not a product
certification
 ISO 22000
 Advantages
• Internationally recognized
• Auditable
• Applicable in different contexts
• Flexible
• Easily combined with other management systems
and/or with HACCP method
• Has already been implemented by more than 50
countries
 Crop producers Producers of pesticides,
fertilizers and veterinary drugs.

Feed producers Food chain for the production of

Statutory and regulatory authorities

ingredients and additives

Primary food producers Transport and storage operators

Food manufacturers Producers of equipment

Producers of cleaning and

Secondary food manufacturers sanitizing agents

Producers of packaging
Wholesalers
materials

Retailers, food service Service providers

operators and caterers

Consumers
 Other food safety system
standards
 Codex Alimentarius
 IFS – International Food Standard
 BRC – British Retail Consortium
 ISO 9001:2008 – Quality Management
System requirements
 Other food safety system
standards
Codex Alimentarius
 Contains principles and guidelines on
• General principles of food hygiene
• HACCP systems and guidelines for its
application
• Principles for the establishment and
application of microbiological criteria for
food
 includes standards for all foods, whether
processed, semi-processed or raw, for
distribution to the consumer.
 Codex Alimentarius
 Has regulations for
• Food hygiene
• Food additives
• Pesticide residues
• Contaminants
• Labelling and presentation
• Methods of analysis and sampling
 Other food safety system
standards
International Food Standard
 Created by German and French
retailers/distributors
 Offers a uniform standard for inspecting
food safety and quality
 Applicable at all production stages from
agricultural production to food processing
 Currently demanded by almost every
European retailer and several large food
producers.
 International Food Standard
 Defines requirements towards
• Management of the quality system
• Management responsibility
• Resource management
• Product realization
• Measurements, analyses, improvements
 Other food safety system
standards
 British Retail Consortium
 Majority of UK and many European and global
retailers and brand owners will only consider
business with suppliers who have gained
certification to the appropriate BRC Global
Standard Food
 BRC requirements
• HACCP system
• Quality Management System
• Factory environment standard
• Product and process control
• Personnel
 Why all these matters
 Compliance to international trade agreements
• World Trade Organization – General Agreement
on Tariff and Trade (WTO-GATT)
• Sanitary and Phyto-Sanitary (SPS) measures
• World Trade Organization (WTO)
• Food and Agriculture Organization (FAO)
• Codex Alimentarius Commission
 Why all these matters
 Food and Drug Authority –
• License to Operate
• cGMP certification
 National Meat Inspection Services
• Certificate of Accreditation for Meat Products
 Bureau of Fisheries and Aquatic Resources
• GMP and HACCP certification of fish processing
plants and establishments
 Food Development Center (National Food Authority)
• GMP and HACCP Accreditation Program for Food
Exporters
 Consumers are taking unprecedented interest in the
way food is produced, processed and marketed

DEVELOPMENT OF CONSUMER
PRIORITIES ON THEIR FOOD SUPPLY

1930s-40s 1950s-60s 1970s-80s 1990s 2000-present

FOOD FOOD FOOD FOOD FOOD
SUPPLY PRICES CHOICES SAFETY GUARANTEE

ISO
Accredited
HACCP
Certified GAP
Certified
 Why all these matters
 Institutional development
• Market potential
• New laboratory services
• Low cost analytical services
 Professional growth
• Updated information
• Research
 Personal advancement
• HACCP generic models for priority products
• Consulting
 Why all these matters
 The DOST VI Food Safety Program
Objective: promote the adoption of food
safety practices to SMEs
Type of assistance provided
• Trainings
• Technical assistance on GMP and SSOP
 Why all these matters
 The DOST VI Manufacturing Productivity
Extension Program (MPEX)
Outsourced process
• Accredited consultants provide assistance
to enterprises
• HACCP plan
• Food Safety Management Systems
 Sources of Information
 Food and Drug Administration Philippines
http://www.bfad.gov.ph
 National Meat Inspection Service http://nmis.gov.ph
 United States Department of Agriculture Food Safety
and Inspection Service http://www.fsis.usda.gov/
 DOST Food Safety Program
 Bureau of Fisheries and Aquatic Resources
http://www.bfar.da.gov.ph
 Quick Review…
 GMP and SSOP
 HACCP
 Food Safety Management
System (ISO 22000)
 Other food safety system
standards
 Why all these matters
 FOOD
SAFETY
Management System
Standards
Presented by Engr. Naomi Cossette R. Luis
Supervising Science Research Specialist, DOST VI
December 11, 2010