The Manufacture, Distribution and Storage of Human Food Stuffs - Essay Example

? Certification procedures for the BRC, IFS, and ISO 22000 The manufacture, distribution and storage of human food stuffs are processes that require proper guidelines to avoid contamination that would lead to disease. The UK food market is regulated by guidelines in line with provisions of the UK Food Safety Act 1990. The BRC empowers retailers to ensure good manufacturing practices by manufacturers. 1.0 Introduction The UK Food Safety Act 1990 sets out provisions for retailers to have the capability of ensuring that suppliers adhere to regulations governing production and supply of retailer brand products. Retailers have the prerogative of declining acceptance of products they deem do not conform to set standards. These provisions encompass verification of technical performance at food production sites. 1.1 Literature review British Retail Consortium The British Retail Consortium formulated in 1998 the BRC Technical Standard and Protocol for organisations intend on engaging in supply of retailer food products. This Standard was to be used in verification of food production site technical performance. Before the formulation of this Standard, UK retailers undertook their verification using individual, internally developed standards and in some situations in collaboration with third-party inspection bodies. The BRC Food Technical Standard has evolved since its inception to not only catering for the supply of retailer branded products but also covering other areas of the food industry. The new additions are for example the food service and ingredients manufacture sectors. The BRC Food Technical Standard, has been used outside the UK as a benchmark by retailers to assess their suppliers as described by (BRC Global Standards 2006 P.120). This development led to the change of name to BRC Global Standard – Food. This was to reflect the worldwide embrace of its principles and partnerships for best safety practices. The BRC Global Standard stipulates that an organisation should put in place structures that ensure facilitate quality and efficiency in production processes, management of the production environment and proper utilisation of human resources. There are substantial benefits derived from the use of the BRC Global Standard – Food. First, it offers a one stop shop certification process allowing collaboration with other certification bodies and accreditation to an international Standard ISO/IEC Guide 65. Secondly, the single verification acquired by the manufacturer or supplier allow reporting of the safety status of the food as per their agreement. Thirdly, the Standard encompasses quality, hygiene, product safety and the production environment. Fourthly, food manufacturers may find the Standard useful in ensuring that their suppliers are adhering to good hygiene practices hence completing the ‘due diligence’ chain. There is also a requirement for continued monitoring and evaluation in order to apply corrective measures. This ensures a self-improving quality, hygiene and product safety system. The BRC Global Standard – Food’s effectiveness emanates from some principles. One such principle is eradication of duplication of evaluation procedures among member organisations. This is possible through consultations among the accreditation and certification bodies and the BRC. This has the overall effect of smooth certification procedures. The International Food Standard (IFS) This is an association of retailing companies in Central European countries of Austria, Switzerland, France and Germany. It is an equivalent of the British Retail Consortium and serves to facilitate effective selection of branded food suppliers for the retailers on their ability to maintain supply of safe food products. The suppliers should also conform to statutory and contractual requirements. IFS provide the evaluation benchmarks for organisations manufacturing retail food products. It is mostly useful in situations where the product is processed or handled (on site performance), or where there is a likelihood of product contamination during primary packaging. The ISO 22000 certification It provides for food safety management systems. It lays down the requirements to be satisfied by all stakeholders in the food supply chain. The standard’s main objective is to harmonize the various specific standards involving food safety. It also strives to avail a tool that develops and implements monitoring and control during the whole production chain of the food sector. The standard is applicable to all stakeholders in the food supply chain. These are the farms, feed manufacturers, breeders, supermarkets, wholesalers and retailers, transport companies, packaging and alimentary machines producers as well as service suppliers. 1.2 Discussion The BRC According to Bizmaualz (2007 P.90), the BRC works in collaboration with accredited certification bodies, which are competent to carry out the work hence minimising business risk. The accredited bodies that perform certification examine the products to ascertain their conformity with the preset specifications. The evaluation process done by the accredited bodies ensures adherence to the safety standards. IFS The certification procedure begins with the business entity or organisation seeking certification drafting an economic proposition, then stipulating a certification contract. The Organisation then submits the documents to IFS. Thereafter, upon receipt of the requested documents IFS officials visit the business concern for the purpose of inspection by expert assessors. If the expert assessors are satisfied that the requirements as per the technical performance of the business concern are met, CSQA – ISACert certificate is released. This an example an accredited certification body in Italy. ISO 22000 The procedure begins with the drafting of an economic proposition by the business concern stipulating a certification contract. Thereafter, the organisation submits the documents. 2.0 Comparison tables for the different food safety certification schemes Table 1 British Retail Consortium Global Food Safety Standard. Table 2 International Food Standard Senior management responsibility Corporate policy/corporate principles Corporate structure Customer focus Management review Quality management system The 5 preliminary steps and the 7 principles of HACCP HACCP system Documentation requirements Record keeping Resource management Human resource management Human resources Personal hygiene Protective clothing for personnel, contractors and visitors Procedures applicable to infectious diseases Training Sanitary facilities, equipment for personnel hygiene and staff facilities Production process Contract review Product specifications Product development Purchasing Product packaging Housekeeping and hygiene Waste and waste disposal Risk of foreign bodies, metal, broken glass and wood Pest control Maintenance and repair Measurements, analysis improvement Internal audits Site factory inspections Process control Calibration and checking of measuring and monitoring devices Quantity checking Product analysis Product quarantine and product release Management of complaints from authorities and customers. Management of non-conforming products Corrective actions Quantity checking/quantity control Factory environment standards Choice of location Exteriors Plant layout and process flows Building and facilities Construction requirements Walls and partition walls Floors Ceilings/overheads Windows and other openings Doors Lighting Air conditioning (ventilation) Water supply Table 3 ISO 22000 Food management system Food safety management system Documentation -general requirements -documentation requirements Management responsibility Management commitment Food safety policy Food safety management system planning Responsibility and authority Food safety team leader Communication Emergency preparedness and response Management review Resource management - provision of resources - human resources - infrastructure - work environment Planning and realization of safe products General Prerequisite programmes Preliminary steps to hazard analysis Hazard analysis Establishing operational prerequisite programmes Establishing the HACCP plan Updating preliminary information and documents specifying the HACCP plan Validation verification and improvement of the food safety management system General Validation of control measure combinations Monitoring and measurement control Food safety management system verification improvement 3.0 Microbiological criteria for food products British Retail Consortium, & Institute of Packaging (2004), states that, food products spoilage is mainly due to contamination by microorganisms, which meet their energy requirements by break down of food substances. The food substances include ingredients used for food manufacture and food products in the production process. Food products should be free from microbial infestation in order to ensure they are fit for human consumption. Preventive measures are instituted to eradicate microorganisms commonly found contaminating food products in the production, distribution and storage levels. Housekeeping and hygiene form the major steps in prevention. Proper document is undertaken to enhance internal audits. One criterion is product withdrawal and recall whenever there is suspicion of contamination. Pest control in transport and storage aims to reduce microbiological contamination of food products. Medical examination and treatment of personnel prevents transmission of food borne diseases. This goes hand in hand with personal hygiene and use of protective clothing. Food products can be categorised according to common microorganisms inhabiting them such Listeria monocytogenes, Aspergillus among others. Conclusion The various food certification procedures all aim at guaranteeing food safety. Good manufacturing practice and transportation and storage of food are key features of the conditions to be made before an enterprise is certified by the BRC, IFS and ISO 22000 through accreditation bodies. The adoption of the various certification bodies’ procedures world wide would result in responsible food production and enhance competitiveness of food enterprises in the food sector. This is because each would strive to uplift business standards so as to win certification by acclaimed certification bodies. References Bizmaualz, K 2007, ISO 22000 Food Safety Policies, Procedures & Forms. Bizmanualz. BRC Global Standards, 2006, Consumer products. The Stationery office. British Retail Consortium, & Institute of Packaging, 2004, BRC/IoP global standard: food packaging and other packaging materials, 2nd edn, The Stationery Office. Read More