Do you know where your lots are? bcFood does!
Knowledge of FDA compliance in food industry is surprisingly low, many companies do not know what rules apply to them. Key food industry developments in recent years include:
FDA Food Safety Modernization Act
This is a single agency that handles food safety exclusively will be created. Currently, FDA can’t prevent an outbreak, only react to it. The implementation of this act will enable FDA can examine records at any time and force a company to clean up or shut them down.
Suppliers must consider possible hazards and take actions to prevent hazards.
Global Food Safety Initiative (GFSI)
Is primarily for benchmarking of recognized schemes. 8 major retailers came to a common acceptance of the GFSI benchmarked food safety schemes, which are:
- BRC Global Standard Version 5
- Dutch HACCP (Option B)
- FSSC 22000
- Global Aquaculture Alliance BAP (GAA Seafood Processing Standard)
- Global Red Meat Standard Version 3
- International Food Standard Version 5
- SQF 2000 Level 2
- Synergy 22000
SQF Certification
Level 1: Food Safety Fundamentals
Suppliers must establish prerequisite programs incorporating fundamental food safety controls.
Level 2: Certified HACCP Food Safety Plans
Complete and document a food safety risk assessment of the product and process using the HACCP method, and an action plan to eliminate, prevent or reduce food safety hazards.
Level 3: Supplier is required to complete and document a food quality assessment of the product and its associated process to identify the controls needed to ensure a consistent level of quality.
HACCP Principles
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:
- Principle 1: Conduct a hazard analysis.
- Principle 2: Determine the critical control points (CCPs).
- Principle 3: Establish critical limits.
- Principle 4: Establish monitoring procedures.
- Principle 5: Establish corrective actions.
- Principle 6: Establish verification procedures.
- Principle 7: Establish record-keeping and documentation procedures.
The Value & bcFood
The result of accomplishing the required SQF certification is that you will meet customer requirements, there will be less audits (=$avings) and you will realize operational efficiencies.
bcFood and Microsoft Dynamics address the SQF 2000 code by built in functionality in the following areas:
- Complaint Management : 4.1.5
- Document Control : 4.2.1
- Raw Materials/Packaging : 4.3.2 / 4.3.3
- Finished Product: 4.3.6
- Incoming Goods and Services: 4.4.5
- Corrective and Preventive Action/Non-conforming Product: 4.4.6, 4.4.7
- Product Sampling, Inspection and Analysis: 4.5.4
- Product Identification/Tracking: 4.6.1
- Product Withdrawal and Recall : 4.6.3
