Toward Certification Preparing for the Quality Audit: An Overview - - PowerPoint PPT Presentation

Toward Certification

Preparing for the Quality Audit: An Overview Paul Kurrat MBA, M.Ed., CCLP

Welcome!

 Quality has taken on a whole new level of

• importance. However, maintaining a high-quality level in a

global, complex supply chain has become increasingly

• challenging. The brand damage that has resulted over the

past few years due to low quality products has been

• substantial. As new processes are created, they must also

be managed and measured, causing a ripple effect of

• challenges. The greatest of these challenges is the

maintenance of supply chain consistency. (Fishell, J. 2012)

Achieving Food Grade Certification: We will discuss:

 Quality  Food Safety Management Schemes/Programs  What is HACCP?  Certifying for Quality  Why certify?  Primary considerations – Resources  How to begin the process  What to expect in the Audit  What next?  Q & A

Quality

 The standard of something as measured

against things of a similar kind; the degree

• f excellence of something. (Oxford

Dictionaries, 2015)

Quality

 A consistently superior product or service.

By creating consistency to a higher standard, we create:

 Quality, trust, value

We become superior when we work to a consistently higher standard.

 We work to that standard and then:

• we measure, re-measure and re-establish and perform to a

new standard.

• We publish that standard and collectively work to a new

benchmark.

• We create quality from continuous improvement

Key Words:

 Quality has taken on a whole new level of

• importance. However, maintaining a high-

quality level in a global, complex supply chain has become increasingly

• challenging. The brand damage that has

resulted over the past few years due to low quality products has been substantial. As new processes are created, they must also be managed and measured, causing a ripple effect of challenges. The greatest of these challenges is the maintenance of supply chain consistency.

Food Safety Management Schemes/Programs

 FSSC/FS 22000  ISO 22000  BRC  SQF  HACCP  IFS  GFSI  PACsecure  GlobalGAP  GMA-SAFE

What Is HACCP?

 Hazard Analysis Critical Control Point (HACCP) is an approach to

food safety that is systematic and preventive. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP is used by most countries around the world. It has been in use since the

• 1960s. (Government of Canada Website

http://www.inspection.gc.ca/about-the-cfia/newsroom/food- safety-system/haccp/eng/1346306502207/1346306685922 )

 HACCP, or the Hazard Analysis Critical Control Point system, is a

process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. Source: haccpalliance.org

Certifying for Quality

From the Government of Canada Website, There are seven universally-accepted HACCP principles. Every country that uses HACCP follows these principles.

 Principle 1: The first principle is hazard analysis.

• At this stage, a plan is laid out to identify all possible food

safety hazards that could cause a product to be unsafe for consumption, and the measures that can be taken to control those hazards.

 Principle 2: The second principle is identifying critical

control points.

• These are the points in the production process where an

action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Certifying for Quality

HACCP Principles continued

 Principle 3: The third principle is establishing critical limits for

each critical control point.

• A critical limit is the limit at which a hazard is acceptable without

compromising food safety.

 Principle 4: The fourth principle is establishing monitoring

procedures for critical control points.

• Highly detailed monitoring activities are essential to make sure the

process continues to operate safely and within the critical limits at each critical control point.

 Principle 5: The fifth principle is crucial: establishing corrective

actions.

• These actions must be taken to bring the production process

back on track if monitoring indicates that deviation from critical limits has occurred. In food production, correcting problems before end-stage production is far more effective than waiting until a product is finished to test it.

Certifying for Quality

HACCP Principles Continued

 Principle 6: The sixth principle is establishing verification procedures.

• Verification means applying methods, procedures, tests, sampling and
• ther evaluations (in addition to monitoring) to determine whether a

control measure at a critical control point is or has been operating as

• intended. Verification activities also ensure that the monitoring and

the corrective actions are done according to a company's written HACCP program.

 Principle 7: The seventh principle is record keeping.

• Records must be kept by the company to:
• demonstrate the effective application of the critical control

points, and

• assist with official verification (which is done, in Canada, by the

Canadian Food Inspection Agency).

• Records must be established to document:
• the monitoring and verification results, and
• all information and actions taken in response to any deviations

found through monitoring and verification.

Why certify?

 To meet the demands of an existing customer  To improve your status with existing customers  To attract new customers  Image  Shows a commitment to continuous

improvement to all stakeholders

 To reduce the amount of audits per customer  To protect the public and your business  What are your competitors doing?  Government Regulations

Considerations: Resources

 Is your firm ready for the commitment?  Monetary  Time  Personnel  Is your highest level of management

committed to the certification?

 Is the certification sustainable?  Is the firm comfortable with turning away

potential customers that can impact the certification

The Preparation Process

 The Plan: No plan, no success.

 When will you start? When will you be ready for

audit? When to audit?

 Get smart: network your intentions to colleagues,

learn about the processes, learn about the challenges

 Pre-audit: benchmark where you stand  Consider core competencies: Hire a Consultant  Day 1: Assemble a team  Choose a leader for the HACCP team. Very

important to ensure the project stays on schedule and to have someone to motivate team members.

 Consider: skill sets, time, number of processes

The Progress

 Meet to assign duties, rough dates, rough

timelines: Scope of work

 Evaluate SOPS, maintenance schedules, cleaning

schedules

 Meet again and compare progress, adjust

schedule

 Collate and assemble SOPS into final product for

presentation

 DOCUMENT EVERYTHING!!!!  Ongoing: From day one to audit day (and

beyond), involve staff, get their buy-in on process

• improvement. Publish positive changes, share

information on why things are changing

Final preparations

 Mock audit by your team  Physical inspection  Full mock audit by an outside firm

Audit Day

 Two or more days of inspection, review of

procedures and processes

 Documents  Auditor will review all documents, deadlines for

improvements, standards, SOPs, evidence of inspections, evidence of meetings evidence of tracking KPIs.

 Physical Inspection of facility and/or fleet  Half day (or more) of physical inspection  Review  Review of what the auditor found  Deficiencies are forwarded by auditor with required

completion dates for repair, or change.

 Pass or fail

So What?

 Impacts on you as a:  Manufacturer  Warehouse  Wholesaler  Carrier  Freight Broker

Formal Food Grade Quality Assurance Program

 Measurable Consistency that Creates

Value and Maintains Quality

 END!  Questions?

Contact Information

Paul Kurrat, MBA, M.Ed., CCLP T: (905) 670-9199 Email: pkurrat@globalwhse.com