Auditing Organic Food Processors Presented By Maida Asif
Auditing Organic Food Processors
Presented By: Maida Asif Muhammad Shahid Fatima Sajid (16 – 21010) (16 – 21004) (16 – 21018) Course: Public Health and Nutrition Instructor: Dr. Qurat –Ul – Ain M. Phil Food Safety and Quality Management Forman Christian College (A Chartered University)
Defining Organic Food processing Organic food is a food that is grown according to a set of principles and legally defined standards. Organic food processing can be defined as taking ingredients produced to these standards and converting them in to a product that is acceptable and desirable to the consumer whilst maintaining the organic ‘integrity’ of the ingredients, the products and process. Organic food processing is not just the substitution of organically grown ingredients for non- organically grown ones, but the conversion of a set of production principles into a consumer product It is a part of a whole food production and supply system and not just a separate function that sits between primary production and consumption.
Demands of organic food processing • It has to meet high standards of food safety but have minimal packaging and use minimal additives. • Trying to adopt a local ingredient sourcing policy when there is currently UK shortage of organically produced raw materials. • It has to satisfy environmental requirements such as efficient energy use but short production runs in non-dedicated factories leads to greater cleaning requirements and greater processing losses.
EU standards for Product Formulation • Cannot be described as organic in the sales description but ingredients can be identified as 70 -95% organic in ingredient declaration. ingredient content 95 -100% organic ingredient content • Can be defined as organic in sales description but must include a reference to the agricultural ingredient as obtained from the farm,
Certification And Auditing Process Time Scale Choice of Certification Body CERTIFICATION Preparation Source of Information
Certification And Auditing Process Time Scale Operator to plan enough time into the development process to allow for certification Operator to ensure that development plans and launch dates are realistic Choice of Certification Body Operator will need to select a certification body authorized to undertake organic certification.
Certification And Auditing Process Preparation In initial preparation prior to submitting an application delays are to avoided More of the required information to be provided at the beginning to make the process more easier Source of Information Certification bodies provide sufficient information but preference to be given to advisory visits Alternatively services of a recognized independent consultant may be used Premature sale or marketing of non-licensed organic product to be avoided. Legal Offence
How to gain Organic Accreditation? • Obtain Copy of Organic Standards • Compare various standards and charges Choose Certification Body Advisory Visit • Optional but recommended • Product specification sheet (s) • GMO declaration • Supplier certificates • Labels • HACCP • Pest Control Details Prepare and Submit Application Receipt of Application Acknowledged and Inspector Allocated
How to gain Organic Accreditation? • • Quality manual Training records Goods in records Production record Sale/Output records Invoices Copy left at site Inspection Report Submitted for Consideration by Certification Department • Specifications checked • Certification equivalence of ingredients checked • Any other issue decided upon • Send in any requested information • Sign and return Compliance From Issued Detailing Actions Organic License Issued • Both process and products licensed • License last for 12 months
The Auditing Process nfirmation Letter Introduction Confirmation of Current Status Types of Audit Report and Summary Audit trial Physical Inspection of Premises Documentation
Confirmation Letter Date and time of the inspection (agreed); the inspector will confirm these details in writing Inspector to be supplied with a copy of the application form, previous report and supporting information Introduction On arrival at the site the inspector will briefly explain what is required and agree a logical program for audit Physical inspection of the process Appropriate staff and documentation to be present
Check of Confirmation of Current Status Product Range Product Specification Labelling Status of Suppliers GM Declaration Review of Training Procedures
Physical Inspection of Premises A tour through all stages of the process from goods in to dispatch Storage of cleaning chemicals and pest control material to be noted Documentation A detailed check of input, production, cleaning and pest control records to confirm the information supplied verbally and that documented procedures are being adhered to
Audit Trial and Mass Balance Analysis One product taken physically from storage or from records Traced through the process records to ensure that integrity has been maintained A check will also be made to ensure that quantities of ingredients used correlate with the amount of finished product produced from them
Report and Summary A report produced on the site and summarize the findings Issues raised Inspector role is to gather information and make recommendations They are not allowed to give advice and they do not make the final decision about whether the license should be awarded
Types of Audit Additional Initial AUDIT Unannounced Annual
Purpose of Inspection Statutory and organic certification requirements Correct use of logos and verifying level of sales values for fee assessment Two way flow of information, recommendations for improvements Surety to the consumer that product is organic, when he/she picked a product off the shelf
Product labelling • checked to ensure that it complies with regulatory requirements and the individual certification body standards • Checks are also made to ensure that examples held by the certification body match those in use by the license holder
Knowledge of standards • One area that is assessed is understanding and knowledge of the standards • It is a requirement that staff are given training • This is assessed by level of compliance with the standards in general and by talking to production operatives to assess their knowledge of organic operating procedures
Attitude and competency of management and staff • evaluate the attitude of the management and staff • The company culture and attitude of management and staff is often the first impression that is gained by the inspector upon arrival at site. • Where it becomes obvious that organic integrity of products may be at risk, then increasing penalties will be imposed eventually leading to a suspension of the license
Future trends • Greater use of information technology allowing full traceability back to the primary producer. • Use of ‘genetic fingerprinting’ by DNA techniques could be used for traceability purposes or developed as a test for organic integrity. • Self assessment becoming a part of the annual audit. • An increase in the number of unannounced audits • More emphasis on the equivalence of production methods used for imported • organic products
- Slides: 22