Food Safety Toolkit Has Been Produced by IFC Through Its Global Food Safety Advisory Program
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Public Disclosure Authorized Public Disclosure Authorized Public Disclosure Authorized Public Disclosure Authorized Toolkit Food Safety In partnershipwith IFC, a member of the World Bank Group, creates opportunity for people to escape poverty and improve their lives. We foster sustainable economic growth in developing countries by supporting private sector development, mobilizing private capital, and providing advisory and risk mitigation services to businesses and governments. IFC Food Safety Toolkit has been produced by IFC through its Global Food Safety Advisory Program. The conclusions and judgments contained in this publication should not be attributed to, and do not necessarily represent the views of, IFC or its Board of Directors, or the World Bank or its Executive Directors, the Austrian Ministry of Finance or the Norwegian Ministry of Foreign Aff airs, the Government of Japan, or the countries they represent. IFC and the World Bank do not guarantee the accuracy of the data in this publication and accept no responsibility for any consequences of their use. This publication does not claim to serve as an exhaustive presentation of the issues it discusses and should not be used as a basis for making commercial decisions. Please approach independent legal counsel for expert advice on all legal issues. The material in this work is protected by copyright. Copying and/or transmitting portions or all of this work may be a viola- tion of applicable law. IFC encourages dissemination of this publication and hereby grants permission to the user of this work to copy portions of it for the user’s personal, noncommercial use. Any other copying or use of this work requires the express written permission of IFC. Copyright © 2016 International Finance Corporation 2121 Pennsylvania Ave. NW, Washington, DC 20433 United States of America A Member of the World Bank Group 1 Content MODULE 1 MODULE 3 Introduction and Overview Food Safety Legislation 2 Basic Facts About IFC ........................................................6 Introduction ........................................................................32 Developing Agribusiness ..................................................6 Main Food Safety Regulations: List of Regulations, Summary of Scope, About IFC Global Food Safety Program ...................6 Links with Codex Alimentarius, EU and US ...........33 Donor partners .....................................................................7 Requirements for FBOs .................................................37 Foreword .................................................................................8 Import/Export.....................................................................50 The IFC Food Safety Toolkit ...........................................9 Regulatory Authority ......................................................52 3 Other Relevant Regulations .........................................54 The Eurasian Economic Union (EEU) ......................59 MODULE 2 MODULE 4 Food Safety Standards and Food Safety Tools Schemes and Techniques 4 Introduction ..........................................................................12 Introduction .......................................................................68 British Retail Consortium (BRC) ..................................13 FSTK PRP Workbook ..................................................... 68 International Featured Standard (IFS) Food ..........15 FSTK PRP Workbook Instruction Guide ................68 Food Safety System Certifi cation (FSSC) 22000 ... 16 An overview of PRPs. ......................................................69 PrimusGFS ............................................................................. 19 Planning and Development of PRPs .........................71 Global Red Meat Standard (GRMS) ...........................21 FSTK PRP Wprkbook: Examples & Instructions (WS1- WS6) ..........................................................................73 CanadaG.A.P. ......................................................................22 PRP 6: Utilities, supply of air, water and 5 Global G.A.P. ........................................................................24 energy ...............................................................74 Global Aquaculture Alliance (GAA) Seafood PRP 9: Management of Purchased Material ....84 Processing Standard ........................................................26 PRP 11: Cleaning and Sanitizing ............................94 Safe Quality Food (SQF) .................................................27 PRP 12: Pest Control ...............................................106 China HACCP .....................................................................28 PRP 13: Employee Hygiene and Employee Facilities ...........................................................116 GMP + Feed Certifcation Scheme ..............................29 PRP 14: Rework .........................................................128 FSTK HACCP/O-PRP Plan Workbook ...................138 6 History of HACCP ...........................................................139 Preliminary Steps in Developing a HACCP Plan ...141 HACCP Document Templates for Whole Milk ...144 Overview&Guid of the HACCP Worksheets ......144 7 1 4 MODULE 5 MODULE 6 FSMS Procedures Food Safety Training and Documentation Introduction .....................................................................292 Documentation Overview ...........................................170 Choosing Food Safety Trainers or Training Course .........................................................292 Process of Approval, Issue and Control of Food 2 Safety management System Documents ...........176 Training Eff ectiveness and Evaluation .................294 Electronic or Hard Copy Records? .......................... 177 Outcomes Used in Evaluating Training Programs ..........................................................295 Food Safety Management System Documentation Templates ........................................178 Training and Development Procedure Control of Documents .............................................179 Template .............................................................................298 Control of Records ....................................................189 Responsibility Matrix, Training Needs Analysis Complaint Management ........................................194 and Training Plan [Partial Sample] ..........................306 Control of Nonconforming Product ................200 Food Safety Training Matrix .....................................308 3 Calibration ....................................................................206 Food Safety T&D Matrix .............................................309 Corrective and Preventive Action ......................220 Internal Auditing ....................................................... 226 Traceability ....................................................................235 Product Recall and Withdrawal .........................246 MODULE 7 Mock Recall ..................................................................253 Food Defence Plan ....................................................261 Information for Company Allergen Control .........................................................273 Management 4 Hygiene Procedure ....................................................277 Introduction ....................................................................... 312 Identifi cation and Evaluation of Food Safety Policy ...........................................................312 Compliance ..................................................................284 Management Commitment .......................................314 Recourses ............................................................................ 315 Management Review procedure Template ..........317 Example of Management Review Meeting 5 materials ............................................................................. 324 Annexes Useful links ....................................................................333 Terms and defi nitions ............................................336 6 7 Introduction and Overview MODULE 1 6 MODULE 1 INTRODUCTION AND OVERVIEW Basic Facts About IFC We work with the private sector in developing countries to help create opportunity for all. IFC, a member of the World Bank Group, is the largest global development institution focused exclusively on the private sector in developing countries. We utilize and leverage our products and services — as well as products and services of other institutions in the World Bank Group — to provide development solutions customized to meet clients’ needs. We apply our fi nancial resources, technical expertise, global experience, and innovative thinking to help our partners over- come fi nancial, operational, and political challenges. Clients view IFC as a provider and mobilizer of scarce capital, knowledge, and long-term partnerships that can help address critical constraints in areas such as fi nance, infrastructure, employee skills, and the regulatory environment. IFC is also a leading mobilizer of third-party resources for its projects. Our willingness to engage in diffi - cult environments and our leadership in crowding — in private fi nance enable us to extend our footprint and have a development impact well beyond our direct resources. For more information, visit www.ifc.org. Developing Agribusiness IFC has made agribusiness a priority because of its potential for broad development