The food industry faces an unprecedented level of scrutiny. Consumers are not just concerned about the safety and quality of food products but the way in which they are produced. At the same time the industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the Food Industry provides an authoritative guide to the range of standards and the auditing skills they require.
Part 1 sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. This section goes on to detail how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality. Part 2 looks at key aspects of safety and quality. It reviews of the ways retailers assess supplier HACCP systems and TQM systems, providing a context for discussion of auditing techniques for HACCP-based quality systems. It looks at standards governing the analytical methods used in safety and quality control. Part 3 considers newer standards and covers benchmarking an organization as a way of improving performance, auditing the impact of food processing operations on the environment, and auditing organic food processing.
Auditing in the Food Industry serves as a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve, the quality of its performance.
About the authors: Mike Dillon is an internationally known authority on food quality and safety systems. A qualified auditor, he has developed training programmes on auditing and advised many leading companies. He has also written well-known guides to HACCP systems and auditing skills. Dr Chris Griffith is Head of the Food Safety Research Group at the University of Wales Institute, Cardiff, and a well-known authority on food safety management.
Author(s): Mike Dillon, Chris Griffith
Edition: 1
Publisher: CRC Press
Year: 2001
Language: English
Pages: 215
Chapter 1: Introduction......Page 1
Table of Contents......Page 0
Part I: The auditing process......Page 3
2.1 Introduction: why have standards become so important?......Page 4
2.2.1 Why have standards?......Page 5
2.2.2 Principles outlined in the standard setting process......Page 6
2.3 Standards and specifications......Page 7
2.3.3 Transparency in Food Standards......Page 8
2.3.5 The British Retail Consortium (BRC) Technical Standard......Page 9
2.4.1 International standard setting body – Codex Alimentarius Commission......Page 10
2.5 European Union standards......Page 11
2.6 UK Food Safety Act......Page 12
2.8 List of useful websites......Page 13
2.9 References......Page 14
9.1 Cleaning schedules documented......Page 15
9.2 Approved food grade detergents in use, e.g. taint risks/phenols......Page 16
3.1 Introduction......Page 17
3.2.1 Auditing a supplier’s safety and quality systems......Page 18
3.2.2 Auditing a supplier’s quality of service......Page 21
3.4 Non-routine auditing......Page 22
3.4.1 Quality audits......Page 23
3.4.3 Adverse microbiological trends......Page 24
3.4.4 Adverse media reports......Page 25
3.4.5 After product withdrawals......Page 26
3.5 Summary......Page 27
4.1 Introduction: the role of safety and quality control systems in the food industry......Page 28
4.2.1 Food safety versus food quality......Page 29
4.2.2 Industry control systems......Page 30
4.2.3 Effective food control system......Page 31
Principle 1: Conduct a hazard analysis......Page 35
Principle 6: Verification procedures......Page 36
4.3 The role of government and industry in achieving food safety and quality......Page 37
4.4 Regulatory verification versus audit......Page 38
4.5.1 Industry self-verification......Page 41
4.5.2 System verification......Page 42
4.5.3 Compliance verification......Page 43
4.6.1 Background......Page 46
4.6.3 Traditional inspection approach versus systems approach......Page 47
4.6.4 The future – the integrated inspection system......Page 48
5.2 Retailers and the development of supplier HACCP systems......Page 52
Part II: Safety and quality......Page 51
5.3 Assessing supplier HACCP systems: routine audits......Page 54
5.4 Non-routine audits: the use of customer complaint data analysis......Page 56
5.5.1 Design weaknesses: infant food......Page 57
5.5.2 Design weaknesses: smoked salmon......Page 58
5.5.4 Management neglect: Salmonella food poisoning with snack salami......Page 59
5.5.5 Management neglect: Salmonella contamination of dried baby milk......Page 60
5.6 The future development of HACCP......Page 61
5.6.2 Extending the scope of HACCP: criminal malicious product contamination......Page 62
5.6.4 Integrated HACCP control systems......Page 64
5.7 Conclusions......Page 65
6.1 Introduction......Page 67
6.1.1 Defining quality......Page 68
6.1.2 Quality assurance systems......Page 69
6.2.2 Process control......Page 71
6.2.6 Final product......Page 72
6.3.1 Management responsibility......Page 73
6.3.4 Raw material control and supplier quality assurance......Page 74
6.3.5 Process control......Page 76
6.3.6 Inspection and testing......Page 78
6.3.9 Quality audits......Page 79
6.4.2 Steering group......Page 80
6.4.4 Planning......Page 81
6.4.7 Structure of the quality system......Page 82
6.4.10 Staff training......Page 83
6.5.2 The external audit system......Page 84
6.5.7 Performance measures......Page 85
6.6.4 Fulfilling legislative requirements......Page 86
6.7 Future trends......Page 87
6.8 References......Page 88
7.1 Introduction......Page 89
7.2.1 The ISO 9000 series......Page 91
7.2.2 HACCP......Page 92
7.3 Establishing benchmarks for auditing......Page 93
7.3.1 Establishing the ground rules for an audit......Page 94
7.3.2 Auditing HACCP systems......Page 100
7.4 What the auditor should look for......Page 103
7.5 Future trends......Page 104
7.6 References......Page 106
8.1 Introduction......Page 108
8.2.1 The European Union......Page 109
8.2.2 Codex Alimentarius Commission: guidelines for the assessment of the competence of testing laboratories involved in the import and export control of food......Page 111
8.3 FSA surveillance requirements......Page 112
8.4.1 Accreditation: preparing a laboratory for audit......Page 113
8.4.2 Internal quality control (IQC)......Page 114
8.5.2 Why proficiency testing is important......Page 119
8.5.4 ISO/IUPAC/AOAC International Harmonised Protocol For Proficiency Testing of (Chemical) Analytical Laboratories......Page 120
8.5.5 Statistical procedure for the analysis of results......Page 123
8.6.1 Codex Alimentarius Commission......Page 124
8.6.2 The European Union......Page 125
8.6.3 Other organisations......Page 126
8.6.5 Requirements for valid methods of analysis......Page 127
8.7 Standardised methods of analysis for contaminants......Page 128
8.8 Conclusion and future trends......Page 132
8.8.3 Recovery......Page 133
8.9 References......Page 134
Introduction......Page 135
Explanation of Parts A, B and C of Document......Page 136
Contents of Parts A, B and C of document......Page 137
Part III: Other types of audit......Page 142
9.1.1 History of benchmarking......Page 143
9.1.2 Benefits of benchmarking......Page 144
9.2.1 Introduction......Page 145
9.2.3 Types of benchmarking......Page 146
9.3.1 Methods for identifying processes for benchmarking......Page 149
9.3.2 Detailed analysis......Page 151
9.4 Identifying potential benchmarking partners......Page 153
9.5 Preparing for a benchmarking visit......Page 155
9.5.1 Site visit......Page 156
9.6.1 Gap analysis......Page 157
9.6.3 Developing and implementing action plans......Page 158
9.7.1 Process and progress review......Page 160
9.8 Managing the benchmarking process......Page 161
9.8.1 Leadership of a benchmarking programme......Page 162
9.8.2 Stages of benchmarking development......Page 163
9.8.3 Future trends in benchmarking......Page 164
Inside UK Enterprise......Page 165
Institute of Quality Assurance......Page 166
IFS International Ltd......Page 167
9.10 Further reading......Page 168
10.1 Introduction......Page 170
10.2 Environmental legislation......Page 171
10.3 Environmental management systems (EMS)......Page 172
10.4 Auditing an EMS......Page 173
10.4.1 Preparing for an audit......Page 174
10.4.2 The site visit......Page 175
10.5 Other environmental assessment methods......Page 177
10.6 Introduction to LCA......Page 178
10.6.2 System boundaries......Page 179
10.6.3 The functional unit......Page 180
10.6.4 Allocation......Page 181
10.6.6 The use of LCA......Page 182
10.7.1 Agricultural production......Page 183
10.7.2 LCA of industrial food processing......Page 184
10.7.4 Food transportation......Page 185
10.8.2 Scale of production......Page 186
10.9 The benefits of LCA......Page 187
10.10 Future trends in LCA......Page 188
10.11 References......Page 189
11.2 Defining organic food processing......Page 191
11.2.2 Guiding principles and ethics......Page 192
11.2.3 Regulation......Page 193
11.2.4 Product formulation......Page 194
11.2.6 Challenges for auditing......Page 195
11.3.1 Certification......Page 196
11.3.2 The auditing process......Page 198
11.4.1 Purpose of inspection......Page 199
11.4.2 Dedicated and non-dedicated organic processors......Page 200
11.4.3 Preparation for inspection......Page 201
11.4.5 Mass balance and traceability audits......Page 202
11.4.7 Cleaning, hygiene and compliance with statutory requirements......Page 203
11.4.10 Attitude and competency of management and staff......Page 204
11.5 Summary and future trends......Page 205
11.6 References......Page 206
Auditing In The Food Industry......Page 208
Table of Contents......Page 210
Contributors......Page 214
