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FOOD SAFETY HANDBOOK FOOD Public Disclosure Authorized Public Disclosure Authorized Food Safety Management System A Practical Guide for Building a Robust Food Safety Public Disclosure Authorized Handbook A Practical Guide for Building a Robust Food Safety Management System International Finance Corporation Public Disclosure Authorized Food Safety Handbook Food Safety Handbook A Practical Guide for Building a Robust Food Safety Management System International Finance Corporation © 2020 The World Bank Group 1818 H Street NW, Washington, DC 20433 Telephone: 202-473-1000; Internet: www.worldbank.org Some rights reserved 1 2 3 4 23 22 21 20 This volume is a product of the staff of the World Bank Group with external contributions. The World Bank Group refers to the member institutions of the World Bank Group: The World Bank (International Bank for Reconstruction and Development); International Finance Corporation (IFC); and Multilateral Investment Guarantee Agency (MIGA), which are separate and distinct legal entities each organized under its respective Articles of Agreement. The findings, interpretations, and conclusions expressed in this volume do not necessarily reflect the views of the Directors or Executive Directors of the respective institutions of the World Bank Group or the governments they represent. The World Bank Group does not guarantee the accuracy of the data included in this work. The boundaries, colors, denominations, and other information shown on any map in this work do not imply any judgment on the part of The World Bank Group concerning the legal status of any territory or the endorsement or acceptance of such boundaries. 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Under the Creative Commons Attribution license, you are free to copy, distribute, transmit, and adapt this work, including for commercial purposes, under the following conditions: Attribution—Please cite the work as follows: International Finance Corporation. 2020. Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System. Washington, DC: World Bank. doi:10.1596/978-1-4648-1548-5. License: Creative Commons Attribution CC BY 3.0 IGO Translations—If you create a translation of this work, please add the following disclaimer along with the attribution: This translation was not created by The World Bank Group and should not be considered an official World Bank Group translation. The World Bank Group shall not be liable for any content or error in this translation. Adaptations—If you create an adaptation of this work, please add the following disclaimer along with the attribution: This is an adaptation of an original work by The World Bank Group. Views and opinions expressed in the adaptation are the sole responsibility of the author or authors of the adaptation and are not endorsed by The World Bank Group. Third-party content—The World Bank Group does not necessarily own each component of the content contained within the work. The World Bank Group therefore does not warrant that the use of any third-party-owned individual component or part contained in the work will not infringe on the rights of those third parties. The risk of claims resulting from such infringement rests solely with you. If you wish to re-use a component of the work, it is your responsibility to determine whether permission is needed for that re-use and to obtain permission from the copyright owner. Examples of components can include, but are not limited to, tables, figures, or images. All queries on rights and licenses should be addressed to World Bank Publications, The World Bank Group, 1818 H Street NW, Washington, DC 20433, USA; e-mail: [email protected]. ISBN (paper): 978-1-4648-1548-5 ISBN (electronic): 978-1-4648-1549-2 DOI: 10.1596/978-1-4648-1548-5 Cover photo: A group of women work in a selection line of an olive factory in Lima, Peru. © Christian Vinces / Shutterstock.com. Used with the permission of Christian Vinces / Shutterstock.com. Further permission required for reuse. Cover and interior design: Kirsten Dennison The Library of Congress Control Number has been requested. Contents Foreword . xi Acknowledgments . .xiii Abbreviations . xv Introduction . 1 CHAPTER 1 Food Safety Standards and Schemes 5 Introduction . 6 BRC Global Standards. 6 . International Featured Standards . 8 Food Safety System Certification 22000 . 9 The PrimusGFS Standards . .10 The Global Red Meat Standard . 11 CanadaGAP . 12 . GLOBALG .A .P . 13. The Seafood Processing Standard of the Global Aquaculture Alliance . .14 . The Safe Quality Food Institute Standard . 15 . The Japan Food Safety Management Association . 16 . ASIAGAP and Japan GAP . 17 Other GFSI-benchmarked standards and certification programs . 18 The Global Markets Program . 20 Notes. .20 . References. 20 . v vi ▪ Contents CHAPTER 2 Principal Food Safety Regulations 23 Introduction . .24 The main food safety regulations . 24 . Requirements for FBOs . 28. Import and export . 37. Regulatory authority . .39 Other relevant regulations. 40 . Other jurisdictions: The Eurasian Economic Union . .44 . Notes . 51. References . 53. CHAPTER 3 Food Safety Tools and Techniques 55 An overview of prerequisite programs. .56 . General information on PRPs . .57 PRP workbook: Instructions and examples. 59 . ▪ PRP 6: Utilities—supply of air, water, and energy . 60. ▪ PRP 9: Management of purchased materials . 72 ▪ PRP 11: Cleaning and sanitizing. .86 . ▪ PRP 12: Pest control. .100 . ▪ PRP 13: Personnel hygiene and employee facilities. .112 . ▪ PRP 14: Rework . 128 General information on HACCP . 140 . ▪ Main work sheets . .145 . • Work sheet 1: HACCP scope . 145 • Work sheet 2: Product and ingredient description . 147 • Work sheet 3: Flow diagram . 152 . • Work sheet 4: Hazard identification and description . .154 . • Work sheet 5: Control measure selection and categorization . .158 • Work sheet 6: Validation of control measures . 160 . • Work sheet 7: Hazard control plan . 162. • Work sheet 8: Verification plan . .164 . • Work sheet 9: Modification and follow-up . 166. • Work sheet 10: Meeting summary . 167. Contents ▪ vii ▪ Supplementary work sheets . 168 • Work sheet A: Hazardous agent codes and classification . 168 • Work sheet B: Hazard assessment table . 169 • Work sheet C: HACCP list of supporting documents . 170 Two other analysis and critical control point systems . 171 Annex 3A . Instructions and sample work sheets: Threat assessment and critical control point . .172 ▪ WS 1 Overview and guide: TACCP work sheets . 172 ▪ WS 2 TACCP instructions and content . 173. ▪ WS 3 Threat and vulnerability scope . 174 . ▪ WS 4 Terms and definitions . 175 ▪ WS 5 Threat assessment critical control point . 176. ▪ WS 6 Types of threats and case study examples . .178 . ▪ WS 7 Understanding the attacker . .180 ▪ WS 8 Assessing threats, vulnerabilities, and risk . 181 ▪ WS 9 Critical controls for consideration . .184 . ▪ WS 10 Response to an incident . 185. ▪ WS A Site team . .185 . ▪ WS B Site plan . 186 ▪ WS C Flow diagram . 187 . ▪ WS D Types of threat . 188 ▪ WS E TACCP site self-assessment . 189 . ▪ WS F Site threat identification . 198 ▪ WS G Risk register. 204 . ▪ WS H Threat decision tree . 205 Annex 3B . Guidelines: Vulnerability assessment and critical control point . 206 . Notes . .208 . References . 208 . CHAPTER 4 FSMS Procedures and Documentation 209 Documentation overview . 210 Documented procedures. .211 . Work instructions . 213 Hazard control plan . 213 . Specifications. .213 . viii ▪ Contents Forms . 214 Records . 214 The approval, issue, and control of FSMS documents . 214 Record retention. 215. Note . 217 Reference . 217 Food safety management system procedures: Templates and instructions . .218 . ▪ Control of Documents . 218 . ▪ Control of Records . .228 ▪ Control of Nonconforming Product . 232 . ▪ Hygiene Procedure . 238 . ▪ Internal Auditing . ..

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