Archive for August, 2016

New ISO 9001:2015 Requirements

Posted on: August 29th, 2016 by IQS_Admin No Comments

Join us on the 1st of September 2016 for this training where we will help organisations prepare for a smoother transition, we will also discuss the changes to ISO 9001 / 14001:2015 and ISO 45001:2016 (replacing OHSAS 18001 in September 2016).  Practical tips will be covered and certificates issued.  To register for this training, contact Ashleigh on 086 133 7779 or ashleigh@iqs.co.za.

What are HACCP, TACCP and VACCP?

Posted on: August 10th, 2016 by IQS_Admin No Comments

HACCP is part of every major food manufacturer/supplier’s day-to-day routine. It stands for Hazard Analysis and Critical Control Points.  The HACCP team evaluates the entire production process step by step from delivery intake to packaging and transport of the completed product. During this process any stages where the product could be subject to physical, microbiological or chemical contamination are identified. Measures are put in place for those deemed critical (i.e. metal detectors, temperature controls, cleaning etc.) and these are regularly monitored to ensure that the end product is safe for human consumption.

TACCP is relatively new, and stands for Threat Assessment Critical Control Point. An essential part of food safety management and required under the latest BRC version 7 Global Standard, it was developed in reaction to the increase in food fraud detected in recent years. Whereas HACCP is concerned with the prevention of food-borne illnesses and the prevention of unintentional or accidental hazards/threats to food safety, TACCP is concerned with the prevention of deliberate and intentional food fraud. This can take the form of substitution of ingredients, passing off of one foodstuff for another, false or misleading statements  for economic gain that could impact public health, product tampering, fake or incorrect labelling etc. Product traceability throughout the supply chain is hence of vital importance.

VACCP stands for Vulnerability Assessment and Critical Control Points.  TACCP and VACCP are designed to prevent the intentional adulteration of food. TACCP identifies the threat of behaviourally or economically-motivated adulteration; VACCP identifies how vulnerable various points in the supply chain are to the threat of economically-motivated adulteration. Again, the assessment of vulnerability is required to satisfy requirements of BRCv7.

 

IFS (International Featured Standard) Food

Posted on: August 10th, 2016 by IQS_Admin No Comments

IFS (International Featured Standard) Food is a standard for auditing food safety and quality of processes and products of manufacturers, and concerns food processing companies or companies that pack loose food products.  IFS Food is used when a product is ‘processed’ or when there is a hazard for product contamination during the primary packing. IFS Food includes requirements about the following six topics: Senior management responsibility, Quality and food safety management systems, Resource management, Production process, Measurements, analysis, improvements and Food defence. The IFS approach is risk-based. IFS Food Standard Version 6 has been re-benchmarked by GFSI and has achieved recognition against the GFSI Guidance Document Sixth Edition. IFS Food version 6 gives more weight to quality criteria in addition to food safety criteria. It also covers the packaging issue and the risk of contamination of food by packaging.

IFS standards have been part of the German retail industry since 2001.  Other IFS standards include Global Markets, Logistics and Household and Personal Care.

What’s new in BRC Food Issue 7

Posted on: August 10th, 2016 by IQS_Admin No Comments

One of the main factors driving the revision was the number public product recalls over recent years. Some of the changes include the addition of two fundamentals to the ten existing fundamentals in Issue 6.  These are Labelling Control (as incorrect or insufficient marking seems to have been a common reason for product recalls), and Supplier Management, where an effective supplier approval and monitoring system to avoid any potential risks from raw materials (including packaging) to the safety, authenticity, legality and quality of the final product needs to be in place.

In addition, tougher requirements for traceability apply especially to supplier management. Certified sites must not only maintain their own traceability system, but also ensure that their suppliers have an effective traceability system in place. A documented vulnerability assessment needs to be carried out on all raw materials to assess the potential risk of adulteration and to prevent food fraud (TACCP). This shall take into account the nature of the raw material, economic factors, and methods of detection and ease of access to raw materials through the supply chain.