Dear Francisco,
All of these systems are only market/customer requirements not national
Government requirements. But in many cases if you want any level of market
access- especially within the retail sector- you have no choice but to
implement the systems.
I have audited Food safety systems as a full time auditor in Australia/New
Zealand and Ireland and have audited up to 5 different systems (ISO 9000,
WQA, Burger King, Codex HACCP, Dominos Pizza) on one plant in one audit but
this really takes concentration and of course to have the
qualifications/registrations/approvals (for both the auditor and
certification company)to be able to do all of those systems at once. From
the auditors view point it's the report writing that kills you on a multiple
systems audit. These can take longer than the actual audit to do.
Each system is different, even within the HACCP based systems, and have
different focuses. This is due to different requirements of the standards
owners/stakeholders. Some have more of a GMP/pre-req program focus, others
more of a HACCP system focus or more of a management system. Some markets
have far more of a focus on one system beyond another ie BRC vs IFS vs ISO
22 000 vs WQA vs SQF. All very similar but not the same and it's your target
market that would make you decide which to implement.
As Roy said, some systems are way beyond just HACCP/GMP and include animal
welfare/social ethics/supply chain management/environmental
requirements/traceability/sustainability of raw materials. Some systems are
for one industry sector ie aquaculture/farming or processing, some include
just one industry ie horticulture or salmon. So it's not a clear matter of
one system being better than another, just different.
So before you decide on a standard ask the following questions:
1/ What standard is suitable for your industry and sector ?
2/ What do your customers want/need/recognize?
3/ What do you target/future customers want/need/recognize ?
4/ Get a copy of the standard- can you actually implement the requirements ?
5/ What will the system cost you to implement: staff, time, training
courses, capital & equipment costs, records to be kept, auditing time and
costs ?
6/ Can your current certification body audit to this standard whilst doing
your other audits?
Thanks
Clare Winkel
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Francisco Blaha
Sent: 12 August 2007 08:40
To: Chingling Tanco; Vanessa Broadnax; criticalcontrolpoints@yahoo.com;
seafood@ucdavis.edu
Subject: Re: Auditing Quality Systems
Hi Chinling
Here is my 5 cents, the UK or France can't ask you to do any of these
private schemes, this is surely a requirement of your clients there, but in
no way an "official" requirement.
All what you need for EU market access is to be listed by your Competent
Authority in the list they provide the the EC.
The Philippines is listed as an "approved country" by the EU and if you are
in the list of Approved establishments, that's it.
Hence if your client does not trust neither your CA, neither the EU FVO that
visits the country and "approves" it, then those 3rd party certification are
a commercial issue in between your buyer and your self.
Cheers
-- Francisco Blaha www.franciscoblaha.comOn 12/8/07 3:30 AM, "Chingling Tanco" <crt@mida-group.com> wrote:
> I agree it's getting crazy - in Europe for example - the UK wants the BRC > (British Retail Consortium) standard while France and Germany want the IFS > International Food Standard system and they are almost the same but called > different names. Suggestion for those plants going for BRC certification - > ask for IFS certification to be done at the same time as this shouldn't cost > you much more. > > Chingling Tanco > Mida Trade > Manila, Philippines > > >> From: Vanessa Broadnax <vanessa@baldorfood.com> >> Date: Thu, 9 Aug 2007 20:12:01 -0400 >> To: <criticalcontrolpoints@yahoo.com>, <seafood@ucdavis.edu> >> Conversation: Auditing Quality Systems >> Subject: Re: Auditing Quality Systems >> >> Sometimes more is good. We need to keep food safety in the forefront. We can >> not afford not to look at different points of view. Different views keeps us >> on our toes. We must manage our time and efforts wisely. >> >> ----- Original Message ----- >> From: owner-seafood@ucdavis.edu <owner-seafood@ucdavis.edu> >> To: seafood@ucdavis.edu <seafood@ucdavis.edu> >> Sent: Thu Aug 09 19:57:07 2007 >> Subject: Auditing Quality Systems >> >> I seem to spend a lot of time being accredited to one quality system or >> another and then meeting with Processors who complain that there are so many >> systems that they have to become documenters for each system with differing >> needs. >> >> Any comments on relative merits of the differing systems ? >> (without especially trashing systems by name) >> >> My two cents, for what it is worth, is that ISO 22000 will probably replace >> everything else eventually. ( it has HACCP components so is on-topic) >> >> Other views anyone? >> >>
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