Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits (Woodhead Publishing in food science and technology)

228 Pages·2001·0.85 MB·English

by  M Dillon

Auditing in the food industry
Related titles from Woodhead’s food science, technology and
nutrition list:
Making the mostof HACCP: Learningfromothers’ experience (ISBN:1 855735040)
Written bythose whohave actually implemented HACCPsystems,thisauthoritative
collection reviews the opportunities andpitfalls in setting upand running HACCP
systems in practice. Anessential guide bothforthose implementing HACCPsystems
and those whowantto knowhowto improve the systemsthey have in place.
Food processmodelling (ISBN:1 855735652)
Amajor trend in the food industry hasbeen the useof modelling techniques to
measure, predict andcontrol foodprocesses in the search for improved safety and
quality. Food processmodelling provides an authoritative review bothof key
modelling principles and itspractical application in such areas as microbiological
safety, rawmaterial production, processing, storage and distribution.
InstrumentationandsensorsforthefoodindustrySecondedition (ISBN:1855735601)
The first edition of this bookestablished itself asa standard review ofinstrumentation
for the assessment offood safety and quality. The secondedition consolidates this
reputation, taking in newareas suchas biosensors.
Details ofthese booksand acomplete list of Woodhead’s food science, technology
and nutrition titles can beobtained by:
• visiting our website at www.woodhead-publishing.com
• contacting Customer services (email: [email protected]; fax:
[phone]; tel.: [phone]ext. 30;address: Woodhead
Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH,England)
If youwouldlike to receive information onforthcoming titles in this area, please send
your addressdetails to: Francis Dodds(address,tel. and fax as above; e-mail:
[email protected]). Please confirm which subject areas youare
interested in.
Auditing in the food
industry
From safety and quality to
environmental and other audits
Edited by
Mike Dillon and Chris Griffith
Published byWoodhead Publishing Limited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
Published in Northand SouthAmerica byCRCPressLLC
2000Corporate Blvd, NW
Boca Raton FL33431
USA
First published 2001,Woodhead Publishing Limited and CRCPressLLC
(cid:1) 2001, Woodhead Publishing Limited
The authors have asserted their moral rights.
This bookcontains information obtained from authentic andhighly regarded sources.
Reprinted material isquoted with permission, and sourcesare indicated. Reasonable
efforts have been made to publish reliable data and information, but the authors and
the publisherscannot assume responsibility forthe validity ofall materials. Neither the
authors nor the publishers, noranyone else associated withthis publication, shall be
liable for anyloss,damage orliability directly or indirectly caused or alleged to be
caused bythisbook.
Neither this booknorany part may bereproduced or transmitted in anyform or by
any means, electronic ormechanical, including photocopying, microfilming and
recording, orbyany information storage or retrieval system, without permission in
writing from the publishers.
The consent of Woodhead Publishing Limited andCRCPressLLC does notextend
to copying forgeneral distribution, for promotion, for creating new works,or for
resale. Specific permissionmust be obtained in writing from Woodhead Publishing
Limited or CRCPressLLC forsuchcopying.
Trademark notice: Product or corporate names may betrademarks or registered
trademarks, andare used onlyfor identification andexplanation, without intent to
infringe.
British Library Cataloguing in Publication Data
Acatalogue record forthis bookisavailable from the British Library.
Library of CongressCataloging-in-Publication Data
Acatalog record forthis bookisavailable fromthe Library of Congress.
Woodhead Publishing Limited ISBN1 855734508
CRCPressISBN0-8493-1214-0
CRCPressorder number: WP1214
Cover design byThe ColourStudio
Project managed byMacfarlane Production Services, Markyate, Hertfordshire
(email: [email protected])
Typeset byMHLTypesetting Limited, Coventry, Warwickshire
Printed byTJInternational, Padstow,Cornwall, England
Contents
List of contributors ..................................................... ix
1 Introduction ...................................................... 1
M. Dillon, Mike Dillon Associates Limited, Grimsby
Part I The auditing process ........................................... 3
2 Food standards and auditing .................................... 5
M. Dillon, Mike Dillon Associates Limited, Grimsby
2.1 Introduction: why have standards become so important? ..... 5
2.2 What are standards? ......................................... 6
2.3 Standards and specifications ................................. 8
2.4 Increasing importance of HACCP based Codex standards
(GATT) ...................................................... 11
2.5 European Union standards ................................... 12
2.6 UK Food Safety Act ......................................... 13
2.7 The need for audit ........................................... 14
2.8 List of useful websites ....................................... 14
2.9 References ................................................... 15
Appendix: Example taken from GMP Manual ....................... 16
3 What auditors look for: a retailer’s perspective ................ 18
S. Dix, Tesco Stores plc, Welwyn Garden City
3.1 Introduction .................................................. 18
3.2 Routine auditing: new suppliers .............................. 19
3.3 Routine auditing: existing suppliers .......................... 23
vi Contents
3.4 Non-routine auditing ......................................... 23
3.5 Summary .................................................... 28
4 Regulatoryverificationofsafetyandqualitycontrolsystemsinthe
food industry ...................................................... 29
V. McEachern, A. Bungay, S. Bray Ippolito and
S. Lee-Spiegelberg, Canadian Food Inspection Agency, Nepean
4.1 Introduction: the role of safety and quality control
systems in the food industry ................................. 29
4.2 The principles of an effective food safety and
quality control system ....................................... 30
4.3 The role of government and industry in achieving
food safety and quality ...................................... 38
4.4 Regulatory verification versus audit ......................... 39
4.5 Regulatory verification of industry food safety and
quality control systems ...................................... 42
4.6 The Canadian approach ...................................... 47
Part II Safety and quality ............................................ 53
5 Assessing supplier HACCP systems: a retailer’s perspective .... 55
M. Kane, Food Control Limited, Cambridge (formerly
Head of Product Safety, Sainsbury’s Supermarkets Limited
5.1 Introduction ................................................. 55
5.2 Retailers and the development of supplier HACCP systems . 55
5.3 Assessing supplier HACCP systems: routine audits .......... 57
5.4 Non-routine audits: the use of customer complaint
data analysis ................................................. 59
5.5 Common weaknesses in HACCP systems ................... 60
5.6 The future development of HACCP ......................... 64
5.7 Conclusions .................................................. 68
6 TQM systems ...................................................... 70
D. J. Rose, Campden and Chorleywood Food
Research Association, Chipping Campden
6.1 Introduction ................................................. 70
6.2 The scope of a quality system ............................... 74
6.3 Developing a quality system ................................. 76
6.4 Implementation .............................................. 83
6.5 Performance measuring and auditing ........................ 87
6.6 Benefits ...................................................... 89
6.7 Future trends ................................................ 90
6.8 References ................................................... 91
Contents vii
7 Auditing HACCP-based quality systems ......................... 92
N. Khandke, Unilever Research, Sharnbrook
7.1 Introduction .................................................. 92
7.2 HACCP and quality systems ................................. 94
7.3 Establishing benchmarks for auditing ........................ 96
7.4 What the auditor should look for ............................ 106
7.5 Future trends ................................................. 107
7.6 References ................................................... 109
8 Laboratories and analytical methods: quality control ........... 111
R. Wood, Food Standards Agency, London
8.1 Introduction .................................................. 111
8.2 Legislative requirements ..................................... 112
8.3 FSA surveillance requirements ............................... 115
8.4 Laboratory accreditation and quality control ................. 115
8.5 Proficiency testing ........................................... 122
8.6 Analytical methods .......................................... 127
8.7 Standardised methods of analysis for contaminants .......... 131
8.8 Conclusion and future trends ................................. 135
8.9 References ................................................... 137
Appendix: Information for potential contractors on the analytical
quality assurance requirements for food chemical surveillance
exercises ....................................................... 138
Part III Other types of audit ......................................... 145
9 Benchmarking ..................................................... 147
D. Adebanjo. Leatherhead Food Research Association
9.1 Introduction .................................................. 147
9.2 Basic principles of benchmarking ............................ 149
9.3 Understanding your organisation and its processes ........... 153
9.4 Identifying potential benchmarking partners ................. 157
9.5 Preparing for a benchmarking visit .......................... 159
9.6 Analysis and improvement ................................... 161
9.7 Review ....................................................... 164
9.8 Managing the behchmarking process ......................... 165
9.9 Sources of further information and advice ................... 169
9.10 Further reading .............................................. 172
10 Environmental audits and life cycle assessment .................. 174
B. Mattsson and P. Olsson, The Swedish Institute for Food and
Biotechnology, Gothenburg
10.1 Introduction .................................................. 174
10.2 Environmental legislation .................................... 175
10.3 Environmental management systems (EMS) ................. 176
viii Contents
10.4 Auditing on EMS ............................................ 177
10.5 Other environmental assessment methods .................... 181
10.6 Introduction to LCA ......................................... 182
10.7 The food life cycle .......................................... 187
10.8 Case studies ................................................. 190
10.9 The benefits of LCA ........................................ 191
10.10 Future trends in LCA ........................................ 192
10.11 References ................................................... 193
11 Auditing organic food processors ................................. 195
J. R. Parslow and J. Troth, Soil Association
Certification Limited, Bristol
11.1 Introduction ................................................. 195
11.2 Defining organic food processing ............................ 195
11.3 Certification and the auditing process ....................... 200
11.4 What auditors look for (on site at an inspection) ............ 203
11.5 Summary and future trends .................................. 209
11.6 References ................................................... 210
Index ................................................................... 211
Contributors
Chapters 1 and 2 Chapter 4
Dr Mike Dillon Vance McEachern, Alfred Bungay,
Mike Dillon Associates Ltd Shelley Bray Ippolito and Sue Lee-
32a Hainton Avenue Spiegelberg
Grimsby DN32 9BB Canadian Food Inspection Agency
England 59 Camelot Drive
Nepean
Tel/Fax: [phone] Ontario K1A 0Y9
E-mail: [email protected] Canada
Tel: [phone]
Fax: [phone]
Chapter 3 E-mail: [email protected];
[email protected];
Ms Sue Dix
[email protected]
Tesco Stores plc
PO Box 400
Cirrus Building
Shire Park Chapter 5
Welwyn Garden City AL7 1AB
England Mr Malcolm Kane
The Copse
Tel: [phone] Brewery Road
Pampisford
Cambridge CB2 4EN
England
Fax: [phone]