FOOD SAFETY –

Certification Process, Audit

and Certification

30 January 2018
Radziah Mohd Daud
SIRIM QAS International
TOPICS

 Food safety standards

 Certification process

 Auditing and challenges

 Benefits of certification

 Brief changes in ISO 22000 :2018

 About SIRIM QAS INTERNATIONAL …

 Established in 1996 as a wholly-owned subsidiary of

SIRIM Berhad
 Have been providing conformity assessment services since
the 1970s when these services were provided as a division
of SIRIM Berhad.
 Staff strength: 600
 No. of certifications issued: more than 9,000
 Malaysian based
 Local and international clients in countries such as Thailand,
Singapore, Brunei, Indonesia, Vietnam, Myanmar, Korea,
Philippines, China, Taiwan, Japan, India, Sri Lanka, Australia,
New Zealand, Germany and Spain, Finland, Holland
 ACCREDITATION

(related to Food Safety

Management System
Certification)
Accreditations by STANDARDS MALAYSIA

•Management System Certification (MS ISO 9001,

MS ISO 14001, OHSAS 18001, MS 1722: Part 1,
HACCP, Food Safety Management System, GMP,
Forest Management Certification),
•Product Certification
•Chain-of-Custody for wood-based products
•Type Approval
Accreditations by STANDARDS MALAYSIA

•Management System Certification (MS ISO 9001,

MS ISO 14001, OHSAS 18001, MS 1722: Part 1,
HACCP, Food Safety Management System, GMP,
Forest Management Certification),
•Product Certification
•Chain-of-Custody for wood-based products
•Type Approval
Partnership in IQNet

This means all 30 Certification Bodies IQNet partners

including SIRIM QAS International mutually recognise
the certificates as being equivalent to their own.
Regular and rigorous peer evaluations across the
Network is conducted to ensure confidence in this
mutual recognition
What is IQNet?

IQNet is an international certification entity, formed by more than

30 of the most relevant certification entities of the most important
countries.

Some certification entities involved in IQNet are the following:

AENOR (Spain), AFNOR (France), AIB (Belgium), ANCE, IMNC

(Mexico), APCER (Portugal), CCC, CSIQ (Italy), CQC (China),
CQS (Czech Republic), Cro Cert (Crocacia), DQS (Germany), DS
(Denmark) , ELOT (Greece), FCAV (Brazil) , FONDONORMA
(Venezuela) , HKQAA (Hong Kong), ICONTEC (Colombia),
Inspecta (Finland), IRAM (Argentina) , JQA (Japan) , KFQ (Korea) ,
MSZT (Hungary), Nemko AS (Norway), NSAI (Ireland), PCBC
(Poland), Quality Austria (Austria), RR (Russia), SIQ (Slovenia) ,
SQS (Switzerland), SRAC (Romania) , TSE (Turkey), YUQS
(Serbia), AFNOR, ICCS, DQS, NSAI (USA), etc. .
IQNet Partner List
The purpose of the IQNet certificates

The IQNet certificates are used by companies

and organizations worldwide to testify that they
are certified in a particular standard (as ISO
9001, ISO14001, ISO 22000 or any other).
The IQ Net seal
The IQ
Net seal
The IQNet Certified Management
System seal is a logo which the certified
companies usually add with the stamp of
their local certification entity.

These logos are accompanied with the

codes of the standards that they have
certified
The most common certified standards are the next
ones:

ISO 9001 (Quality) , ISO 14001 / EMAS

(Environment) , OHSAS 18001 (Risk Prevention),
ISO 22000 / FSSC 22000 / BRC / IFS (Food
Security), SA8000 / BSCI / IQNet SR 10
( Sustainability and Corporate Social
Responsibility), ISO 27001 (Information technology
) , BBP / IBEC (Business Excellence), ISO 22301 ,
ISO / TS 16949 (Automotive Industry) , IRIS , TL
9000 , ISO 29001 and other international standards.
Benefits for organisation

IQNet services provide an international passport to global

recognition and worldwide market access.

The IQNet approach simplifies International certification process

and reduces associated costs.
IQNet - Leader in global certification
services
IQNet, through its international network, is the preferred
provider for global certification services and assessments, with
a focus on management systems:

 with global resources and capabilities

 leading in integrity and competency: accredited by more than

40 accreditation bodies

 serving in all business and social sectors

 offering to customers a large variety of innovative, value

adding services
IQNet Certificate

All IQNet members have signed the IQNet Multi-Lateral

Agreement (MLA).

This means they mutually recognise the ISO 9001, ISO

14001 and various other certificates of all other IQNet
partner as being equivalent to their own.

IQNet Certificates are the main evidence of this

international recognition. They are provided by all IQNet
certification bodies to their respective customers.
Confidence in certificate equivalence is founded on regular
and rigorous peer evaluations across the Network.
SIRIM QAS INTERNATIONAL

SCOPE OF SERVICES

RELATED TO FOOD &

BEVERAGE
FOOD AND BEVERAGE

Concerns :

 Quality and safety of the food served to customers. Food

safety must be taken into high consideration as this
relates to the health and well being of the customers

 Premises where the food is prepared, cooked, served

complies with relevant regulations applicable to food

 Food prepared, cooked , served meets customers’

expectations in terms of quality and safety

 Need to obtain customers’ confidence in the safety

and quality of food served
 Quality aspects – visual

- Properly cooked
- uniform colour
- juicy
- meeting customer’s expectation
- tasty
Food Safety aspects

GMP aspects - Have the frozen chicken been thawed

- Have the cooking utensils been washed and
rinsed to be thoroughly free from sanitisers?
- Have all the hazards (biological, chemical and
physical ) been prevented, eliminated or
reduced to acceptable levels?
- Are the premises and work surfaces clean?
- Do production personnel follow hygiene rules?
- Are the premises free from pest?
- Are equipment suitable and safe for processing
food?
- Are facilties adequate and safe including water,
ice and steam?
in a chiller?
- Have all the significant hazards been
processed out?
- Are there contaminants from seasonings
used onto the chicken?
- Adequate cooking temperature & time
to kill the food poisoning bacteria?
- Antibiotics content in the chicken been
checked?
STANDARDS
ON
FOOD SAFETY
Good Manufacturing Coverage of each system?
Practice (GMP) Differences ?

Similarities?
Hazard Analysis and Can comply to one(1) system
Critical Control Point and comply to the rest?
(HACCP)
Can a single audit cover 3
systems?

Food Safety Management Can three (3) certificates be

issued with a single audit?
System (FSMS)
Compatibility with other
management system standard?
Pre Requisite Programmes

 Manage basic conditions and activities of food

premises

 Not selected for the purpose of controlling specific

identified hazards but for maintaining a hygienic
production , process and/or handling
 Personnel Recall
hygiene
Documentation Training
Water
& records)
Incoming
Packaging
material

Facilities Handling, storage &

transportation
Waste mgt
Cleaning & personnel
Equipment hygiene
Premises
Location
Pest control Cleaning
Maintenance
& cleaning
PREREQUISITE PROGRAMMES

MS 1480:2007(HACCP)

 MS 1514 : 2009 Good Manufacturing Practices

(First revision)
Scope

 describes the requirements for food safety

according to HACCP system to ensure the safety of
foodstuffs during preparation, processing,
manufacturing, packaging, storage, transportation,
distribution, handling or offering for sale or supply in
any sector of the food chain.
Scope - GMP & HACCP

Applicable to food processing only

Does not cover upstream (farms), food packaging

material etc

Not readily compatible with other standards e.g,

ISO 9001,

Internal audit and management review separate

but can integrate into one

Documentation of the two (2) systems are different

 HACCP

PRE REQUISITE PROGRAMMES

(GMP)
 7 Principles of HACCP
Principle 1 Conduct a Hazard Analysis
Principle 2 Identify Critical Control Points
Principle 3 Establish Critical Limit
Principle 4 Establish Monitoring Procedures
Principle 5 Establish Corrective Action Procedures
Principle 6 Verification
Principle 7 Record Keeping
Identify & evaluate hazards
In RM and processs
P1
P1
P1

P4 P2
Monitor temp Control P 3 Identify CCP step
1H+3W Critical eg frying
Limit eg
P5 eg 90ºC
Take corrective P6 P7
action if Verification Document and
temp is of corrective recording
deviated action
 ISO 22000
SAFE
HACCP FOOD
MS 1480

Pre requisite
GMP
MS 1514

Pre requisite
(GMP)
Additional elements in ISO 22000

SAFE  Laboratory facilities

FOOD
 Boiler chemicals
 Compressed air and other gases
 corrective maintenance
 Selection and management of suppliers
 Allergen management
 Cleaning in place (CIP) systems
 Staff canteens and designated eating
Pre requisite areas
(GMP)  Rework
 Warehousing
 Food defence, biovigilance, and
bioterrorism
Scope

 All requirements are generic and are intended to be

applicable to all organisations in the food chain,
regardless of type, size and complexity.

 This includes organizations directly or indirectly

involved in one or more steps of the food chain

 The standard allows small and/or less developed

organization to implement an externally developed
combination of control measures
 Scope – FSMS
Producers of pesticides,
fertilizer and veterinary
Crop Producers drugs
Statutory and regulatory authorities

Food chain for the production

Feed producers of ingredients and additives.

Primary food producers Transport and storage

operators
Food manufacturers Producers of equipment

Secondary food manufacturers Producers of cleaning and

sanitizing agents
Wholesalers Producers of packaging
materials
Retailers, food service operators
and caterers Service providers

Consumers
Key elements
ISO 22000

Interactive Management Pre requisite HACCP

communication system programmes principles

Control food hazards

PREREQUISITE PROGRAMMES
ISO 22000 :2005 (FOOD SAFETY
MANAGEMENT SYSTEM)

ISO/TS 22002-1 :2009 Part 1: Food Manufacturing

ISO/TS 22002 -2 :2013 Part 2 : Catering
ISO/TS 22002-3 :2011 Part 3 : Farming
ISO/TS 22002-4 : 2013 Part 4 ; Food Packaging
Materials
FSMS Process model
Food safety planning-types

1. Recipe Based Food Safety Plans

or

2. Flowchart Based Food Safety Plans

 Food safety planning-types
3. Process Based Food Safety Plans

-involves grouping together menu items that

are processed in the same way eg.

No Cook - Serve salads, sandwiches

Cook – Serve curry , laksa, fried rice

Cook – Chill – Serve potato salad, kerabu

Cook – Chill – Reheat – Serve soups, pasta sauce, gravy

SIRIM QAS INTERNATIONAL
CERTIFICATION SERVICES
RELATED TO FOOD SAFETY
CERTIFICATION PROCESSES OF
GMP, HACCP, FSMS

APPLICATION

STAGE 1
(DOCUMENTATION )
STAGE 2
(COMPLIANCE )

RECOMMENDATION

AWARD OF CERTIFICATE

SURVEILLANCE
 DETAILS OF CERTIFICATION PROCESS

Questionnaire • questionnaires will be given

to applicant

Quotation • quotation will be issued after

submission of questionnaire
by applicant

Application • applicant submits application

 DETAILS OF CERTIFICATION PROCESS

• Audit team will conduct a Stage 1

Stage 1 audit on site focusing on documentation
GMP, HACCP and FSMS System

• Stage 2 audit will be conducted by

Stage 2
audit team upon applicant’s readiness
to verify effective implementation of
GMP, HACCP and FSMS systems
 DETAILS OF CERTIFICATION PROCESS

• Upon closing of all non

CERTIFICATION conformities, a recommendation
report will be submitted to the
Certification Panel for approval
prior to issuance of certificates

• Annual surveillance audit will

SURVEILLANCE be carried out to assess
AUDIT/ maintenance of the GMP,
RECERTIFICATION HACCP and FSMS
systems annually and a full
system audit will be carried
out once in every 3 years.
 COLLABORATION WITH
MINISTRY OF HEALTH MALAYSIA
ON HACCP CERTIFICATION
COLLABORATION DETAILS
SIRIM QAS INT. will:

 Handle application

 Conduct stages 1 & 2 audits

 Effectively verify and resolve all non conformities raised

 Recommend to the Certification Panel of SIRIM QAS

International AND to the Approval Panel of Ministry of
Health Malaysia

 Conduct annual surveillance . Reports are given to

Ministry of Health for review
 QUESTIONNAIRE

APPLICATION

STAGE 1 AUDIT
ISSUES OF
CONCERN
STAGE 2 AUDIT
NON CONFORMITIES
SIRIM MIN. OF
HEALTH
RECOMMENDATION FOR RECOMMENDATION FOR
HACCP CERTIFICATION HACCP CERTIFICATION

ISSUANCE OF CERTIFICATE ISSUANCE OF CERTIFICATE

3 Years validity 3 Years validity
ANNUAL SURVEILLANCE
ANNUAL SURVEILLANCE -
COLLABORATION IN HACCP CERTIFICATION

 MOH will conduct one (1) surveillance audit

together with SIRIM QAS International

 SIRIM QAS International will conduct surveillance

in the 2nd and 3rd year of certification
Integrating MS 1480: 2007 (HACCP)
with ISO 22000:2005
 ISO 22000
Auditing Challenges
 7 Principles of HACCP
Principle 1 Conduct a Hazard Analysis
Principle 2 Identify Critical Control Points
Principle 3 Establish Critical Limit
Principle 4 Establish Monitoring Procedures
Principle 5 Establish Corrective Action Procedures
Principle 6 Verification
Principle 7 Record Keeping
Principle 4 Monitoring
 7 Principles of HACCP
Principle 1 Conduct a Hazard Analysis
Principle 2 Identify Critical Control Points
Principle 3 Establish Critical Limit
Principle 4 Establish Monitoring Procedures
Principle 5 Establish Corrective Action Procedures
Principle 6 Verification
Principle 7 Record Keeping
 7 Principles of HACCP
Principle 1 Conduct a Hazard Analysis
Principle 2 Identify Critical Control Points
Principle 3 Establish Critical Limit
Principle 4 Establish Monitoring Procedures
Principle 5 Establish Corrective Action Procedures
Principle 6 Verification
Principle 7 Record Keeping
 Principle 7
 Documentation and record keeping

 Control of documents and records

Challenges
 Lack of understanding on food safety systems

 Lack of technical expertise and human resource

 Weak or poor Infrastructure especially in kitchens

 Food workers lack interest and have a negative attitude toward

food safety programs

 Time and effort to develop and implement HACCP /ISO 22000

 Excessive volume of Paperwork - inconsistent monitoring of

CCPs
Benefits of Food Safety Systems
implementation
Benefits:

Include: -

 Resource optimization - internally and along the food chain

 More efficient and dynamic food safety hazard control

 All control measures subjected to hazard analysis

 Better planning, less post process verification

 Improved documentation

.
Benefits (continued):
Saves resources by reducing overlapping system
audits - HOW?
 Systematic management of prerequisite programmes

 Control focused on what is necessary

 Widely applicable because it is focused on end results

 Organized and targeted communication among trade partners

(repeated below)

 Valid basis for taking decisions

 Increased due diligence

 Dynamic communication on food safety issues with suppliers,

customers, regulators and other interested parties
CERTIFICATIONS OF FSMS , HACCP
AND GMP AND RELATED ISSUES
 Questions Answers

Can comply to one(1) system Yes . Implementing ISO 22000

and comply to the rest? can also ensure the compliance
to GMP and HACCP

Can a single audit cover 3 Yes. Auditing to ISO 22000 can

systems? cover the GMP and HACCP
auditing

Can three (3) certificates be Yes. The expiry dates are also
issued with a single audit? Aligned

Compatibility with other Yes, with other management

management system standard? system standard e.g. ISO 9001*
 ISO 22000: 2005

 undergoing revision since 2014

 revision undertaken by ISO/TC 34/SC 17/W8

 currently, still in draft form –ISO FDIS ( Final Draft

International Standard)

 expected to be published by June 2018

 IAF will issue communique on transition timelines

from 2005 to 2018 version
FDIS ISO 22000 :2018
•update old and introduce new terms and definitions; Forty-five
(45) definitions are now listed in the FDIS version

•clarify to the end users, the differences of Pre-requisite

Programs (PRPs), Operational Prerequisite Programs (OPRPs)
and Critical Control Points (CCPs)

•provide a clear understanding of the “risk based approach”

•adopt the new High Level Structure (HLS) developed and used
by ISO to allow an easier implementation of an Integrated
Management System

•align with recent developments and concepts in food safety

standards and Codex Alimentarius
 Timelines of ISO 22000:2018

Proposal Preparatory Committee Enquiry Finalising Approval Expected

Stage Stage Stage stage (FDIS) Stage publication
(CD) (DIS)

Nov Nov Dec 2016 Jul Oct June 2018

2014 2015 2017 2017
 STRUCTURE
FDIS 22000:2018 ISO 22000:2005
:
1.Scope 1. Scope
2.Normative References 2. Normative References
3.Terms and Definitions 3. Terms and definitions
4.Context of the organization 4. FSMS
5.Leadership 5. Management responsibility
6.Planning
7.Support 6. Resource management

8.Operation 7. Planning and realization of

safe products
9.Performance evaluation of 8. Validation , verification
the food safety management and improvement of the
system FSMS

10.Improvement
Major changes …

 Clarification on how the Plan-Do-Check-Act

(PDCA) cycle works by including two separate
PDCA cycles in the standard, that operate one
inside the other.

 The first PDCA apply to the management system

while the second PDCA addresses the operations
covering the HACCP principles
 CONCEPT OF ISO DIS 22000
Identify external and internal Determine risks
ORGANIZATION issues & opportunities
LEVEL + +
Determine the interested parties Actions taken to
and their requirements address the risks and
opportunities
(if possible)
Define the scope of the FSMS
of the company

OPERATION
LEVEL FSMS Planning, Implementation,
Monitoring and Verification
 EXTERNAL & INTERNAL ISSUES

ISSUES EXTERNAL INTERNAL

POLITICAL

ECONOMY

SOCIAL

TECHNOLOGY

ENVIRONMENT

LEGAL
 INTERESTED PARTIES
INTERESTED
NEEDS & EXPECTATION (REQUIREMENTS)
PARTIES

CUSTOMER

REGULATOR

SUPPLIER

EMPLOYEES

STAKEHOLDER
 Thank you

SIRIM QAS International Sdn. Bhd

www.sirim-qas.com.my