Posted on: April 6, 2012 Posted by: Diane Swarts Comments: 0

SANS 10049 is the new food and beverage HACCP standard. Certification holders have to implement the new SANS 10049 standard and modify their prerequisite programmes (PRPs) by February 2012.

SANS 10049

The newly adopted SANS 10049 food safety standard covers hazards in environmental, human, equipment and supplies, thus including food and beverage processes and products. Food and beverage manufacture processes require a specialised health risk management system, standardised to ISO 22000 or HACCP. Food & Beverage legislation and standards are posted below.

Prerequisite programmes (PRPs) under ISO 22000

Prerequisite programmes (PRPs) are divided into 13 categories, after ISO TC 22003, under the standard ISO 22000: 2009 version;
A Farming 1; Animals
B Farming 2; Plants, fruit veg grain spice horticulture, farm packing
C Processing 1; Perishable animal products, slaughter poultry egg dairy fish
D Processing 2; Vegetal perishable product, fruits juice preserves veg preserve
E Processing 3; long shelf life, can biscuit oil water bev pasta flour sugar salt
F Feed production; animal feed; fish feed
G Catering; hotel, restaurant
H Distribution; retail, wholesale
I Services; water cleaning sewage waste dev process equipm vet
J Transport and storage [logistics]
K Equipment manufacturer; vending
L Biochem manufacture; additive vitamin pesticide drug fertilizer cleaner bioculture
M Packaging material manufacture

SA Consumer Protection Act relevant to food and beverage mangement

sans10049
SANS 10049 now SA’s HACCP standard.

Under the SA Consumer Protection Act, consumers can claim compensation for inferior quality products or unjust treatment, or delayed response, effective April 2011. Negligence is not required to be proven.

SACP Act penalties include a fine of up to 10% of supplier’s annual turnover, or R1-m, whichever is greater. Product claims have to be true. Product information has to be stated, does not have to be warning.

BRC relevant to food and beverage risk management

British Retail Consortium (BRC) certification is preferred in Britain and some parts of Europe and South Africa, if ISO 22000 is not required.. Operators need a copy of the standard and assess relevance, before certification audit. BRC directory registers audit results

BRC audits a balance between documents and shop floor management, checking practice, reducing the need for multiple customer and other audits by integrating audits and focusing audit report on priorities.

BRC Global Standard for Food Safety issue 6 of 2011, is used in audits from January 2012. Issue 5 Certificates are valid for the duration noted on the certificate.

BRC packaging requires certificates of conformity, sharing of information on product characteristics and usage to ensure correct packaging. Certification requires audit costs and a license fee.

EC relevant to food and beverage risk management in SA

European directive 89/392/EEC, superseded by 98/37/EC and regulated in terms of EN1672-2 (2005), regulates hygiene design of equipment. This is more thorough than the equipment section in PAS 220, and is required in South Africa.

ISO 22000 and PAS 220 incorporated in FSSC 22000

FSSC 22000 combines ISO 22000 and PAS 220, relevant to Hazard Analysis and Risk Management methodology based on HACCP principles and ability to improve food safety effectiveness and efficiency.

The relevant detailed guideline, PAS 220, concerns prerequisite programmes (PRPs) for food manufacturers, based on ISO 22000, PAS 220 and ISO TS 22003. ISO 22000 lacked detail on PRPs, when reviewed against benchmark requirements.

FSSC 22000 covers operations in:

  • Primary food production
  • Crop and feed production
  • Perishable vegetable and animal products (meat, eggs, poultry)
  • Long shelf life products at ambient temperature
  • Wholesaling and distribution
  • Food retail.

Related operations include:

  • Pesticide, fertilizer and veterinary pharmaceutical production
  • Ingredients and additives production
  • Transportation and storage
  • Equipment production
  • Cleaner or sanitiser production
  • Packaging materials production
  • Service providers.

FSSC 22000 food safety system certification scheme is GFSI recognised, like Synergy 22000. FSSI MD Ben Hood, formerly at Woolworths, started FSSI as an independent food safety and hygiene auditor body.

Genesis GAP for small farmers

Genesis GAP assists small farmers to develop their management systems up to agricultural standards. Genesis GMP consists of minimum legal requirements of R918, SANS 10049, Codex GMP, HACCP selected elements, and management commitment.

The Genesis Good Manufacturing Practices (GMP) standard for food safety in SMMEs, includes assessment of capabililties, appointed by NSF CMI Africa, under NSF International.

GFSI benchmarked standards

GFSI evaluates retail food safety standards for equivalence against their benchmark document, then certifies operators to the standard, accepted by retail organisations requiring a GFSI scheme.

GFSI is the Global Food Safety Initiative. FSSC 22000 was recognised for the scope of processing animal and vegetable perishable products, long shelf life ambient products, and food ingredients.

HACCP

Hazard Analysis and Critical Control Points (HACCP) hygiene management requirements are listsed in an annex, titled Recommended International Code of Practice; General Principles of Food Hygiene.

ISO standards relevant to food and beverage

ISO 14644 Cleanroom standard for Food & Beverage and cosmetics

ISO 14644 Cleanroom standard sets levels of max particle counts. See ISO 14698 for microbial count.

ISO 22000 elements and requirements

ISO 22000 offers entry level certification, and tight control of food safety hazards. It presents opportunities to establish clear and concise communication systems to ensure that results of monitoring and verification are used to generate effective management action plans, aimed at continuous improvement.

ISO 22000 7.4.2 identify hazards in relation to an end product
ISO 22000 7.4.2.3 set levels for each food safety hazard in the end product
ISO 22000 7.4.4 categorise control measures into operational prerequisite programmes (PRPs) or critical control points
ISO 22000 8.2 validate to confirm selected control measures as capable of achieving intended control of the food safety hazards for which they are designed, and that control measures are effective and capable of, in combination, ensuring control of identified food safety hazards to obtain end products that meet defined acceptable levels.

ISO separates Hygiene Design and Hygiene Practices.

ISO TS 22001-1

ISO TS 22002 could become a SANS. ISO TS 22002-1 is a Technical Standard for prerequisite programs on food safety in food manufacturing. The 2009 version contains prerequisite programmes on food safety, Part 1 on food manufacturing is identical to the British PAS 220, prerequisite programmes on food safety for food manufacturing.

These are Technical Specification for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards, applicable to all organisations in food chain manufacture or processing. Clause 7 is not designed nor intended for use in other parts of the food supply chain

PAS 220

PAS 220 /TS 22002 clauses include;
PAS 14.1 Rework shall be stored, handled and used in such a way that product safety, quality, traceability and regulatory compliance are maintained.
PAS 220 8.2 c Framework is not penetrated by holes or nuts and bolts.
PAS 220 8.6 Maintenance requests that impact product safety shall be given priority. However worker safety is priority in any processing plant.
PAS 220 Equipment shall be designed to minimise contact between operator’s hands and product.

PAS 220 is a guideline to ISO 22000, introducing PRPs requirements. It confuses hygiene design and hygiene practice, in clauses lie;
* construction and layout of buildings
* maintaining work sites in good order
* vegetation on site to be tended or removed
* roads, yards and parking areas maintained.

PAS 220 may become a British Standard, European Standard or International Standard, as Publicly Available Specification of British Standards Institution (BSI) to specify requirements for prerequisite programmes to assist in controlling food safety hazards. It is intended to be used in conjunction with BS EN ISO 22000 management system standard.

PRP 22000

PRP 22000 is a food chain management system standard. The 2009 version is relevant to food safety management systems and prerequisite programmes (PRPs) for food chains. It is not limited to manufacturing.

PRO 22000 divides the food industry into 13 categories based on ISO TS 22003, and tabulates relevant PRPs to each. This is a Swiss document of Synergy Global Food Standards, ignored by ISO.

South African food and beverage standards

SANS 10049 Cleaning contractor interaction and verification, former SABS 049 (Food Hygiene Management),  does not make a distinction between hygiene design and hygiene practice.

SANS 10049 requires, inter alia;

  • Detailed requirements for prerequisite programmes (PRPs)
  • Hygiene, hand wash taps knee or foot operated, not elbow operated
  • Top management involvement
  • Personal hygiene, pre-employment medical examination, annual medical examination
  • Pest control contractor interaction and verification
  • Records, documentation, traceability, accountability

The 2012 version of the SANS 10049 standard, is a basis of SANS 10330 HACCP, harmonised with ISO format and definitions.

SANS 10049 replaces HACCP in 2012

HACCP certification holders by February 2012 have to implement the new SANS 10049 standard and modify PRPs. This covers hazards in environmental, human, equipment and supplies, thus processes and products.

SANS 10330 (HACCP) is detailed, for example 8.8 requires ‘determine critical control points (CCPs)’, but there is little detail on prerequisite programmes (PRPs)
SANS10330 8.12.1.1 validation of critical limits for each CCP as effective and capable of achieving control of identified food safety hazard
SANS10330 8.7.1 hazards identified at each step of a food handling process
SANS10330 8.8 decision tree determines CCPs, see Annexure B on Codex decision tree

Synergy 22000

Synergy 22000 Food safety system certification scheme, is GFSI recognised, like FSC 22000. This includes Synergy PRP 22000, a PRP standard covering a food chain.

Uncategorized

Leave a Comment