Current vs. new FSSC 22000 categories

IIA. Marlem Guadalupe Diaz Alvarado: Safety Coordinator, Global Standards

 

As time goes by, food safety and quality standards have become more demanding. An example of this is the FSSC Foundation: FSSC 22000, which has presented a new version to standardize the categories of the food chain according to the recently published one ISO 22003-1:2022 standard, which at the same time has focused on strengthening its requirements to support organizations in their contributions to meeting the sustainable development objectives, among which quality control, food loss, and waste stand out.

 

The food chain categories and related supply chain sectors that fall within the scope of FSSC 22000 certification are defined in Part I of the standard documents. Moreover, manufacturing sub-categories are assigned based on the final product produced by each organization. Additionally, more detailed clauses on validation/verification of packaging claims, criteria for the use of recycled materials, allergen management, environmental monitoring, quality control, purchase and installation of new equipment, and food waste management are included.

 

Currently, in version 5.1 category BIII has been included, that focuses on the pre-process handling of vegetable products, which is based on the handling of vegetables that do not transform the product from its original whole form (e.g. washing, sorting, waxing, etc.). It also considers category D with its sub-categories DI, DIIa, and DIIb to produce food for animals (breeding) and pets. However, for version 6, DI is maintained only for food intended for animal consumption (breeding), and categories DIIa and DIIb are grouped in category C.

 

In version 6, category C0 is an additional category dealing with primary animal processing, which alludes to further processing such as slaughtering, evisceration, chilling, freezing, or bulk storage.

 

On the other hand, transportation was merged and will be integrated into category G, while e-commerce will be included in category FI. The scope has also been expanded to add commerce and intermediation or trading and brokering (FII), which promotes the purchase and sale of products without physical manipulation on one’s own behalf or for third parties (intermediaries).


It is worth mentioning that within the relevance we also found that the category of Agriculture-Farming (A) and the option of FSSC 22000-Quality were eliminated; the latter will be addressed as an additional mandatory requirement “Quality Control” in version 6 of the FSSC 22000 scheme.

 

       Inclusion of categories

 

Categories Description Examples of activities Applicable technical specification
BIII Pre-process handling of vegetable products They do not transform the product from its original form. Cleaning, washing, sorting, separation, etc. are included. ISO/TS 22002-1:2009
C0 Animals-
Primary Transformation
Further processing, including lairage, slaughter, evisceration, bulk chilling, etc. ISO/TS 22002-1:2009
FII Brokerage/trading/  e-commerce Purchase and sale of products on one’s own account without physical manipulation or as a third-party agent of any item that enters the food chain. No technical specification

 

In conclusion, the main changes published with the new version of the scheme are focused on defining more clearly the applicability and compliance with the requirements through the creation of new categories such as BIII and C0, as well as simplifying some categories through the standardization of criteria. In addition, additional requirements such as quality control, equipment management, food waste, communication requirements, quality culture, and food safety have been added to bring the food safety system to a more complete implementation.

 

References:

  • Food Safety System Certification. Annex 1: CB Certificate scope statements.
  • FSSC 22000 Scheme food safety management system certification. Part 1, num.3, pp. 9-14. April 2023.

 

 

 

 

 

Crop Management and Pest Control through Biological Methods

Since the ancient pre-Columbian civilizations, there was knowledge created by experience, which allowed us to understand how flowers, fruits, and vegetables develop in an environment and the relationship-benefit that is obtained when this environment allows us to gather certain characteristics such as crop rotation, associated crops, soil rest and the food chain of animals to allow to have strategies for biological methods.

 

Crop rotation: Refers to planning to plant different vegetables that share common vegetative characteristics, for example:

 

Cucurbitaceae; We have the guide pumpkin, cucumber, melon, watermelon, chayote, chilacayote, tree gourd or mayera squash, mainly.

 

Grasses; rice, oats, barley, rye, sorghum, sugar cane, etc.

 

Leguminous plants; Beans, lentils, broad beans, soybeans, etc.

 

Solanaceae; Tomato, eggplant, chili, bell pepper, potatoes, etc.

 

These families of the plant kingdom can be integrated with certain characteristics and thus be able to grow non-repetitive crops, for example, considering an intensive crop where resources such as climate, water, and soil allow cultivation throughout the year and could be done as follows: in spring, planting melons, in summer planting tomatoes, in autumn planting beans and in winter planting barley. It is recommended that one cycle be left without cultivation, for example in winter. 

 

Rotation avoids soil erosion, i.e. the depletion of specific nutrients for a single plant and the nesting or development of fixed pests. When the soil loses its nutrients, it can lead to the development of weakened plants and the opportunity for opportunistic pests to nest and even kill crops.

 

A negative aspect of the development of agricultural engineering is that crop rotation is increasingly displaced and monocultures are used, i.e. in certain regions, a fixed crop becomes characteristic, derived from scientific knowledge that allows constant nourishment of the plant and a program of herbicides and pesticides that artificially limit the survival of other competing plants in the soil or other pests, and thus a slow evolution of resistance on the part of pests (animals, fungi and viruses). Monocrop has also been shown to deplete soil nutrients in the long term.

 

Associated crops: The natural relationship that certain plants offer each other, is the result of observation and study and both can have mutual benefits, the best example is a practice that also increasingly lost replicas, which is to plant corn and beans together, corn serves to support the climbing bean and in turn, the bean allows to fix nitrogen to the soil that will be well used by corn.

 

Another example is the use of live stakes for growing vines and/or climbers, for example, using guaje trees (they grow very fast and fix nitrogen in the soil) as a support for pitahaya cultivation.

 

Intercropping aromatic plants in crops can also be a natural option against pests, for example, marigold, calendula, mint, rue, sage, thyme, lavender, cilantro, onion, garlic, parsley, etc. Which, due to their nature, can be unpleasant for certain animals. Using natural extracts from these plants and spraying them on the crops can also be another repellent alternative.

 

Soil rest: When a crop is threatened, for example by viruses in the soil, an alternative is to rest the soil and implement activities such as sun exposure, adding agricultural lime to the soil, and allowing, depending on the severity, a pause for soil sanitation to prevent virus proliferation, which can take months.  The mosaic virus can quickly and easily destroy a crop.

 

Predatory food chain: The survival chain should run the same cycle in some crops that allow for establishing natural control against certain pests. Let us remember that many insects and animals play a very important role in the fertilization of flowers, which allows us to obtain fruits and seeds. Without this activity, the crop would be limited to generating good yields.

 

However, if certain insects that affect the crop are identified, it is possible to look for a natural predator of the crop, for example, birds, making sure that the main crop is not attractive to them, planting some plants that generate seeds that will be attractive to birds and at the same time they will observe the insects to be consumed when the main crop is not seeds.

 

As we can see, it is necessary to know the needs of the crop to determine the routes of biological control, and the above-mentioned allows us to know the importance of generating natural and environmentally friendly allies and above all thinking about those who will consume the food.

 

 

IIAL: Carlos Alberto Hernandez Reyes

 

 

 

 

 

 

What skills are required to manage a integrated managment system?

An integrated management system (IMS) is a framework that combines multiple management systems into a single and cohesive system, such as quality, environment and occupational health and safety, into a single framework.

 

Auditing integrated management systems (IMS) is a thorough task that requires specific skills and knowledge; several competencies are required to enable the auditor to perform the audit accurately and effectively. As well as a unique set of skills to ensure that all aspects of the system are working effectively and in-depth understanding.

 

The following are some of the key competencies required to audit an IMS:

 

1. Knowledge of the management system: It is important to have a thorough knowledge of the IMS to be audited, including the relevant standards and requirements.

 

This includes knowledge of ISO 9001 (quality), ISO 14001 (environment) and OHSAS 18001 or ISO 45001 (occupational health and safety) standards, among others.

 

 2. Communication skills: The auditor must be able to communicate clearly and effectively with the organization’s personnel, including managers and employees involved in the IMS. In addition, be able to document their findings objectively, clearly and accurately.

 

3. Analytical skills: The auditor should be able to analyze the information and data collected during the audit to identify possible findings, problems and improvement areas in the IMS.

 

4. Objective and impartial evaluation: The auditor must have a critical mind and be willing to question the organization’s processes and procedures. In addition, have the ability to analyze information and make informed decisions based on facts.

 

5. Problem-solving skills: When problems are identified during the execution of the IMS audit, the auditor must be able to propose practical and effective solutions to address them.

 

6. Technical knowledge: in addition to knowledge of the IMS, the auditor must also have relevant technical knowledge in specific areas, such as occupational health and safety or environmental management and the legal framework applicable to the sector to which the organization belongs.

 

 In summary, when it comes to auditing an IMS, it is crucial to have certain competencies and skills that allow for an effective audit.

 

Bibliography:

ISO 19011:2018- Guidelines for the audit of management systems

 

 

 

 

 

What are 5-minute occupational safety and health meetings and what are they for?

To have a correct execution of our 5-minute meetings we must plan them quarterly, monthly, or weekly, to have a correct preparation of the topics to be discussed daily; this guarantees not to exhaust the topics or to be very reiterative in some of them which could cause disinterest of the collaborators and even be taken as tedious, the correct planning helps to remain constant, to correctly delimit the time of its duration, to encourage the participation of the collaborators since they can also participate giving some of them.

 

A 5-minute meeting properly executed can demonstrate empathy, consideration, interest, and above all with the participation of the collaborators gives a sense of belonging and adherence to the occupational health and safety management system improving its performance with their participation.

 

These meetings should be transferred to all levels and functions of the organization, since in no area can we say that the personnel is exempt from any contact with hazards and risks since each activity has its inherent nature.

 

Remember that 5 minutes may be the right time to avoid an accident and preserve your integrity and that of your colleagues.

How to Audit an Integrated Management System. Step by Step Guide – Blog

Juan Medina / Auditor

 

An Integrated Management System (IMS) is a comprehensive framework that combines multiple management systems into a single, cohesive system made up of sets of standards such as ISO 9001, ISO14001 or ISO 45000, as well as processes and procedures that enable an organization to effectively manage its environmental, quality, safety, and occupational health aspects, among others.

 

To verify the compliance and effectiveness of an Integrated Management System (IMS), it is necessary to carry out periodic internal and external audits to assess the degree of conformity with the established requirements.

 

Auditing an IMS is a process that ensures that the system is operating effectively and efficiently.

 

The following is a description of the steps involved in auditing an IMS:

  • Understanding and defining the scope and objectives.
  • Audit planning.
  • Conducting the audit.
  • Presentation of the report.
  • Follow-up on audit findings.

 

Understanding, and defining the scope and objectives

 

Before conducting an audit, it is essential to understand the scope and objectives of the audit. This involves identifying how the organization is made up in terms of departments and functions to be audited, to establish the audit criteria and objectives.

 

Define the scope and objectives of the audit: it must be established which processes, areas, or functions are to be audited, as well as the criteria and reference standards to be applied.

 

The purpose and expected outcome of the audit should also be defined, as well as the resources and time available.

 

Audit criteria should include legal requirements and industry standards, as well as any specific requirements of the organization.

 

For example, in a manufacturing company that has implemented an IMS, the scope of the audit may include production processes, quality control, and environmental management.

 

Audit criteria may include ISO 9001 (quality management), ISO 14001 (environmental management), and ISO 45001 (occupational health and safety management).

 

The audit objectives may include compliance with the requirements of the standards to be audited, legal norms applicable to the industry/sector, and IMS documentation.

 

Audit planning

 

Once the previous point has been established and understood, an audit plan should be drawn up, including:

 

  • Agenda (days and times).
  • Audit team.
  • Processes to audit.
  • As far as possible the persons to be interviewed.
  • Methods and tools to use.
  • Potential risks and opportunities to consider from the audit (before, during, and after).
  • Evaluation and reporting criteria.

 

Conducting the audit

 

This involves preparing a checklist, conducting interviews with key personnel, reviewing documentation, and observing processes and activities to verify compliance with audit criteria.

 

For example, during an IMS audit, the auditor may interview the Quality Manager to understand how the organization ensures compliance with ISO 9001 requirements.

 

The auditor may also review documents such as quality manuals and procedures to verify compliance.

 

In addition, the auditor can observe the production process to ensure that the organization complies with the requirements of ISO 14001.

 

Presentation of the report

 

After completing the audit, the auditor should prepare an audit report that reflects the audit findings, conclusions, and recommendations. The report should be clear, concise, objective, and evidence-based. It should be communicated to relevant stakeholders and as far as possible, receive feedback.

 

For example, after conducting an audit, the auditor may recommend using quality tools for the organization to implement a corrective action plan to address nonconformities identified in the audit.

 

Follow-up of audit findings

 

Once the audit is concluded, the implementation and verification of the corrective actions derived from the audit should be followed up.

 

Audited personnel may submit a corrective action plan including specific actions, timelines, and responsibilities for addressing nonconformities, which should be communicated to relevant stakeholders and progress monitored to ensure that nonconformities are effectively addressed.

 

To do this, the lead auditor should evaluate the effectiveness and impact of corrective actions on the integrated management system and close the audit when all nonconformities have been satisfactorily resolved.

 

In conclusion, auditing an IMS is a thorough process that ensures that the system is operating effectively and efficiently.

 

The steps involved in auditing an IMS include understanding the scope, and the audit objectives, performing the audit, and reporting and following up on the audit findings.

 

By following these steps, organizations can ensure that their IMS complies with legal requirements and industry standards and identify areas for improvement to enhance their overall performance.

 

Bibliography:

ISO 19011:2018- Guidelines for the audit of management systems.

 

 

 

 

 

CFR 117 Subpart G: Supply Chain Program

Food safety and the supply chain are two crucial components in delivering food to customers. While they are not the sole factors in management, analyzing each is essential to establish a potential relationship between them.

 

A supply chain constitutes a network encompassing the entire structure of your resources. It involves the journey of materials from extraction, through various transformation stages, until reaching the consumer. After obtaining finished products, they are directed to distribution networks that cater to wholesalers and retailers, ultimately reaching the end consumer.

 

The FDA Food Safety Modernization Act of 2011 (FSMA) designates the U.S. Food and Drug Administration (FDA) as the regulatory body responsible for food oversight within the U.S. Department of Health and Human Services. The primary aim is to enhance and safeguard public health through a modern, preventative, risk-based approach to food safety regulation.

 

On September 17, 2015, the FDA published the ‘Good Manufacturing Practices, Hazard Analysis and Risk-Based Preventive Controls for Foods for Human Consumption’ rule under FSMA. This rule mandates that entities engaged in manufacturing/processing, packing, or food storage for human or animal consumption in the United States must register with the FDA unless exempted under 21 CFR 1.226.

 

The regulation, titled ’21. Food and Drugs; Chapter I – Food and Drug Administration; Department of Health and Human Services; Subchapter b – Foods for Human Consumption, part 117 Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food,’ is divided into seven subparts:

 

  • Subpart A – General Provisions.
  • Subpart B – Current Good Manufacturing Practice.
  • Subpart C – Hazard analysis and risk-based preventive controls.
  • Subpart D – Modified Requirements.
  • Subpart E – Withdrawal of a qualified facility exemption.
  • Subpart F – Requirements Applying to records that must be established and maintained.
  • Subpart G – Supply-Chain Program.
  •  

In this article, our focus is on Subpart G and its key requirements for a supply chain program. It stipulates that facilities must institute and execute a risk-based supply chain program for raw materials, materials, and other ingredients with controlled hazards prior to receipt. Essentially, this enforces control measures throughout the supply chain.

 

Requirements Subpart G – Supply Chain Program:

 

  • 117.405 – Obligation to Establish and Execute a Supply Chain Program: At this juncture, the receiving facility is mandated to institute and execute a risk-based supply chain program, barring specific circumstances. This program, documented in writing, is custom-tailored to address hazardous raw materials and other ingredients identified by the receiving facility, necessitating control measures throughout the supply chain.

 

A receiving facility that operates as an importer, adhering to the foreign supplier verification program requisites and possessing records of verification activities, is exempted from conducting supplier verification for that particular raw material or ingredient.

 

Exemptions Under this Subpart: The stipulations of this subpart do not extend to foods supplied exclusively for research or evaluation purposes. However, such foods must fulfill the following criteria:

 

  • Not intended for retail distribution or public consumption.
  • Appropriately labeled as “Food for research or evaluation use.”
  • Supplied in a limited quantity aligning with research, analytical, or quality control aims. Solely intended for these purposes, any unused quantity is to be disposed of properly.
  • Accompanied by documentation confirming the food’s allocation for research or evaluation, explicitly prohibiting public sale or distribution.

 

Third-Party Supply Chain Control:

 

In cases where an external entity other than the receiving facility’s supplier exercises control over the supply chain, the receiving facility must:

 

  • Validate the accuracy of the supply chain control measures and acquire verifiable proof of validation from the external entity.
  • Scrutinize and assess the pertinent documentation of the external entity, substantiating this scrutiny and assessment in documented form.

 

  • 117.410 – General requirements applicable to a supply chain program.

 

The supply chain program must encompass the following elements:

  • Utilizing approved suppliers.
  • Defining appropriate supplier verification activities, including the frequency of implementation.
  • Carrying out supplier verification activities.
  • Recording supplier verification activities.
  • If relevant, confirming a control established within the supply chain by an entity other than the receiving facility’s supplier. This confirmation should be documented, or suitable documentation of verification activities from another entity should be acquired. Subsequently, a review and assessment of this documentation must be conducted, with the results documented as well.

 

Several suitable supplier verification activities for raw materials and other ingredients involve:

  • Conducting on-site audits.
  • Employing sampling and performing analyses on the raw material or ingredient.
  • Scrutinizing pertinent food safety records maintained by the supplier.
  • Implementing appropriate supplier verification based on the supplier’s historical performance and the inherent risk linked to the raw material or ingredient.

 

During the process of approving suppliers and determining the frequency of supplier verification activities, the subsequent factors should be taken into account:

 

– An analysis of food hazards, encompassing the nature of the controlled hazard before the receipt of the raw material or other ingredient.

 

– Verification that the entity or entities responsible for implementing controls on the hazards have, indeed, applied controls within the supply chain.

– Evaluation of supplier performance.

 

**Food Safety and Supply Chain Management: Key Regulations and Documentation**

 

In the realm of food safety and supply chain management, adhering to specific regulations and maintaining meticulous documentation is crucial. Let’s delve into the provisions outlined in various sections and understand the requirements they entail.

 

**117.415 – Responsibilities of the Receiving Facility**

 

The receiving facility is mandated to undertake supplier approval, perform appropriate supplier verification activities, and comply with the documentation prerequisites set forth in this subpart. While entities other than the receiving facility can conduct supplier verification activities, the receiving facility must review and evaluate pertinent documentation, such as raw material receiving procedures.

 

For this subpart, supplier verification cannot involve supplier audits, reviews of supplier’s food safety records, or other verification activities.

 

**117.420 – Using Approved Suppliers**

 

Supplier approval, as dictated by the provisions in 117.410, is granted by the receiving facility. Procedures for receiving raw materials and ingredients must be established and followed, ensuring that materials are sourced solely from approved suppliers. Written procedures for this process must be documented.

 

**117.425 – Determining Appropriate Supplier Verification Activities and Frequency**

 

Appropriate supplier verification activities, along with their frequency, are determined based on the requirements outlined in 117.410.

 

**117.430 – Conducting Supplier Verification Activities**

 

For each supplier, one or more supplier verification activities specified in 117.410 must be executed before and periodically after using their raw material or ingredient. When a supplier controls a hazard in the raw material or ingredient, and there’s a potential for severe adverse health consequences, an on-site audit is required before use and at least annually thereafter. Notably, financial conflicts of interest and payment related to activity results are prohibited.

 

**117.435 – On-site Audit**

 

Qualified auditors conduct on-site audits of suppliers. If the supplier’s material is subject to FDA food safety regulations, the audit should encompass those regulations and involve a review of the supplier’s food safety plan.

 

For foreign suppliers, written results are valid when the FDA or the food safety authority of a recognized country conducts inspections.

 

**117.475 – Records for the Supply Chain Program**

 

Records documenting the supply chain program adhere to subpart F requirements. The receiving facility reviews and documents records as appropriate to its supply chain program. The documentation includes:

 

– Supplier approval records.

– On-site audit documentation.

– Sampling and testing records for supplier verification.

– Review records of the supplier’s relevant food safety data.

– Documentation of other applicable supplier verification activities.

– Records indicating alternative verification activities.

– Actions taken for supplier non-compliance.

– Verification documentation of supply chain controls by entities other than the supplier or receiving facility.

 

Balancing regulatory requirements and customer demands is essential for effective supply chain management. This balance involves profitability, customer value, consumer cost, quality, safety, delivery speed, reliability, and flexibility. Understanding these elements underscores the significance of the supply chain in the food industry.

 

References:

CFR – Code of Federal Regulations Title 21. (n. d.). https://www-accessdata-fda-gov.goog/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=117&_x_tr_sl=en&_x_tr_tl=es&_x_tr_hl=es-419&_x_tr_pto=sc

Tech, R. T. F. (2021, September 15). Food safety in the supply chain. THE FOOD TECH – Leading news media in the Food & Beverage Industry. https://thefoodtech.com/seguridad-alimentaria/inocuidad-de-los-alimentos-en-la-cadena-de-suministro/

21 CFR part 117 Guidance for Industry: Small Entity Compliance Guide https://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/UCM526507.pdf

 

 

 

 

 

How to determine the processes in your organization?

An “organization” can be initially defined as a person or a group of people with specific functions, responsibilities, authorities, and relationships working together to achieve their objectives. This can encompass independent workers, associations, corporations, companies, or firms (ISO 9000:2015 3.2.1).

 

On the other hand, a “process” is characterized as a set of interconnected activities that utilize inputs to produce intended results, which are known as outputs (ISO 9000:2015 3.4.1).

 

With these fundamental concepts in mind, we can identify three types of processes within an organization: operational, strategic, and support processes. Operational processes are involved in carrying out the core product or service offered by the organization. Strategic processes are responsible for devising the organization’s strategies and plans. Lastly, support processes are those that aid the execution of operational processes, as determined by the strategic processes.

 

It is essential to accurately identify these process types and not mistake individual activities as separate processes. A common mistake is to consider activities such as recruitment, personnel selection, training, competency control, payroll, and incidents as individual processes when they are part of a broader human resources process that exists to control and manage human resources.

 

The determination of processes also depends on factors like the organization’s product or service complexity, sector, and unique characteristics. Even organizations within the same sector producing similar products or services may have different processes due to their distinct structures and contexts.

 

To define the boundaries of a process, we must identify its triggers (inputs) and the outcomes resulting from executing its activities (outputs). For example, in a manufacturing process, the trigger may be a production order or a manufacturing request, leading to the creation of a finished product and its delivery to a customs office.

 

Several tools can be used to define and structure processes within an organization, including process diagrams, turtle diagrams, and SIPOC diagrams. The purpose of these tools is to identify each process, its inputs, outputs, and other vital factors, such as the required infrastructure, performance indicators, and the roles and responsibilities of those involved in the execution.

 

In addition to using these tools, the identification of processes can be supported by understanding the input sources, necessary resources, general steps for execution, the resultant outcomes, and the beneficiaries of those outcomes.

 

Ultimately, a crucial aspect of this process is involving a multidisciplinary group that possesses in-depth knowledge of the organization’s activities, products, and services, and how they are executed. Their participation will ensure a correct and comprehensive definition of the organization’s processes.

 

 

The scope of the management system

The scope of registration and certification will need to reflect precisely and clearly the activities covered by your organization’s management system; any exclusion to non-applicable requirements of the standards should be documented and justified in the manual. No single business-related activity should exist outside of the scope. You should discuss the scope of registration prior to, during the early stages of contact with the registrar, or during the selection process.

 

From a review of the nature of your business’s operations, products and services, the scope of the management system should be apparent by the extent of the processes and controls that your organization has already established.

 

Look for confirmation that your organization has determined the boundaries and applicability of the management system to establish its scope with reference to any external and internal issues, the requirements of relevant interested parties, and the nature of your organization’s products and services. Consideration of the boundaries and applicability of the management system can include:

 

  1. The range of products and services;
  2. Different sites and activities;
  3. External provision of processes, products and services;
  4. Common support provided by centralised functions;
  5. Processes, procedures, instructions, or site-specific requirements.

 

The scope of your management system may include the whole of the organization, specific and identified functions within the organization, specific sections of the organization, or one or more functions across a group of organizations. Auditors will challenge your organization if any activities, products, and services that would likely have a significant impact on the environment or those that impact health and safety are omitted from the scope. Your organization’s scope determinations should be reasonable and consistently applied.

 

Ensure that your organization has considered its degree of control and influence over its activities, products, and services from a life cycle perspective. The degree of control needs to be determined for environmental aspects associated with such things as procured goods and services, outsourced processes, product performance requirements, end of life treatment (recycling, disposal, etc.).

 

The management system scope must be retained as documented information in accordance with, usually within the management system manual. The scope statement is normally shown on the certificate, for most registrars. You may not design your products because your customers supply product specifications and drawings. In which case you can exclude the product design processes and requirements.

 

4 Ways a Food Safety Labeling Service Can Meet SQF Edition 9 Requirements

Labeling food correctly and in accordance with national regulations is essential to meet SQF Edition 9 requirements. A failure to meet mandatory requirements can have serious consequences, including non-conformances, certificate suspension or withdrawal as well as withdrawal of products from sale.

4 Ways a Food Safety Labeling Service can ensure SQF Edition 9 Requirements are met:

  1. Formal Label Verification Reports
    • Records of label compliance for all new and existing products shall be maintained.
    • Formal Label Verification Reports offer a comprehensive review and record of label compliance.
  1. Global Label Review Compliance Centers
    • Product Labels shall comply with the food legislation that applies in the country of manufacture and the country(ies) of use or sale if known.
    • A global Food Safety Labeling Service allows access to the expertise of a global network of food safety consultants who can review labels to meet access requirements in destination markets.
  1. Accuracy of Finished Product Labels
    • The site shall document and implement methods to control the accuracy of finished product labels and assure work-in-progress and finished products are true to label regarding allergens.
    • Food Safety Labeling Service experts can review labels and advise on everything from design to allergen declarations.
  1. Insurance from vulnerability to food fraud due to mislabeling.
    • The methods, responsibility, and criteria for identifying the site’s vulnerability to food fraud including mislabeling shall be documented, implemented, and maintained.
    • Food Safety Labeling Service experts can identify and correct mislabeling in Allergen Statements, Label Translation, Nutrition and Health Claims, Specifications, Principal Display Panel and Special Claims.


References:

4 Ways a Food Safety Labeling Service Can Meet SQF Edition 9 Requirements. (2021, September 14). SQF. https://www.sqfi.com/labeling-food-correctly-and-in-accordance-with-national-regulations-is-essential-in-order-to-meet-sqf-9-0-requirements-a-failure-to-meet-mandatory-requirements-can-have-serious-consequences-includin/

ISO codes daily use

Since 1947, the International Organization for Standardization (ISO) has been creating quality control standards to ensure the safety of products and services worldwide. With more than 22,000 quality standards in industries ranging from healthcare to food and beverages, ISO is committed to creating a safe and consistent user experience across countries and cultures. In addition, ISO standards are reviewed every five years to adapt to changes in technology and consumer needs, ensuring nothing is out-of-date.

 

Although ISO’s goal is to encourage uniformity in systems and products, some of the codes that ISO covers may surprise you. Here’s a brief overview of how ISO standards are used to improve the user experience, and how some ISO standards still have an impact on everyday life.

 

ISO 639 – LANGUAGE CODES

 

Internationally recognized codes for the representation of more than 500 languages or language families, with ISO 639.

 

This ISO standard can be applied across many types of organizations and situations. It’s invaluable for bibliographic purposes, in libraries or information management, including computerized systems, and for the representation of different language versions on Websites.

 

ISO 639 IS COMPOSED OF FIVE DIFFERENT PARTS:

 

Part 1: ISO 639-1:2002 provides a 2-letter code that has been designed to represent most of the major languages of the world.

Part 2: ISO 639-2:1998 provides a 3-letter code, which gives more possible combinations, so ISO 639-2:1998 can cover more languages.

Part 3: ISO 639-3:2007 provides a 3-letter code and aims to give as complete a listing of languages as possible, including living, extinct and ancient languages.

Part 4: ISO 639-4:2010 gives the general principles of language coding and lays down guidelines for the use of ISO 639.

Part 5: ISO 639-5:2008 provides a 3-letter code for language families and groups (living and extinct).

 

ISO 3166 – COUNTRY CODES

 

The International Standard for country codes and codes for their subdivisions

 

The purpose of ISO 3166 is to define internationally recognized codes of letters and/or numbers that we can use when we refer to countries and their subdivisions. However, it does not define the names of countries – this information comes from the United Nations sources (Terminology Bulletin Country Names and the Country and Region Codes for Statistical Use maintained by the United Nations Statistics Divisions).

 

Using codes saves time, avoids errors and instead of using a country’s name (which will change depending on the language being used), we can use a combination of letters and/or numbers that are understood all over the world.

 

ISO 4217 – CURRENCY CODES

 

People around the world rely on almost 300 different currencies to do business with each other, which is why it pays to use ISO 4217.

 

This standard establishes internationally recognized codes for the representation of currencies that enable clarity and reduce errors. Currencies are represented both numerically and alphabetically, using either three digits or three letters. Some of the alphabetic codes for major currencies are familiar, such as “EUR” for Euros. Fortunately, ISO 4217 covers everything from Afghanis to Zambian Kwacha as well.

 

ALPHABETIC CODE

The alphabetic code is based on another ISO standard, ISO 3166, which lists the codes for country names. The first two letters of the ISO 4217 three-letter code are the same as the code for the country name, and, where possible, the third letter corresponds to the first letter of the currency name.

 

For example:

The US dollar is represented as USD – the US coming from the ISO 3166 country code and the D for dollar.

The Swiss franc is represented by CHF – the CH being the code for Switzerland in the ISO 3166 code and F for franc.

 

NUMERIC CODE

The three-digit numeric code is useful when currency codes need to be understood in countries that do not use Latin scripts and for computerized systems. Where possible, the three-digit numeric code is the same as the numeric country code.

 

For currencies having minor units, ISO 4217:2015 also shows the relationship between the minor unit and the currency itself (i.e. whether it divides into 100 or 1000).

 

ISO 4217:2015 also describes historical codes in List 3, as well as the codes representing certain funds in List 2.

 

MAINTAINING ISO 4217

Periodically, amendments must be made to ISO 4217:2015 and these are managed by the Secretariat of the Maintenance Agency, in this case the SIX Financial Information AG on behalf of the Swiss Association for Standardization, SNV.

 

ISO 8601 – DATE AND TIME FORMAT

 

This ISO standard helps remove doubts that can result from the various days–date conventions, cultures and time zones that impact a global operation. It provides a way of presenting dates and times that is clearly defined and understandable to both people and machines.

 

When dates are represented by numbers they can be interpreted in different ways. For example, 01/05/12 could mean January 5, 2012, or May 1, 2012. On an individual level this uncertainty can be very frustrating, in a business context it can be very expensive. Organizing meetings and deliveries, writing contracts, and buying airplane tickets can be very difficult when the date is unclear.

 

ISO 8601 tackles this uncertainty by setting out an internationally agreed way to represent dates:

 

YYYY-MM-DD

 

For example, September 27, 2012 is represented as 2012-09-27.

 

ISO 8601 can be used by anyone who wants to use a standardized way of presenting:

 

Date

Time of day

Coordinated Universal Time (UTC)

Local time with offset to UTC

Date and time

Time intervals

Recurring time intervals