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12-ICIT: Going for Gold

12-ICIT: 02-01K

Jun 26-27, 2006 Dr Prasert Suttiprasit 2

Organizations are more efficient and effective when they use a process approach.

Applying a process model concept to incorporate with in the framework of various international standards and quality tools create extremely value-added.

The processes must control all activities within the organization.

Processes have to eliminate the opportunities for nonconformities and not rely on personnel to catch problems and manage processes.

Quality & Food Safety Process Approaches

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National – Network – International Food Standards

FAMI-QS

GMO

ISO 9001

GMP standard for Corrugated & Solid Board

IFS

GFSI Guide

SQF

AG 9000

ISO 14001

McDonalds system

Kraft food system

Nestlé NQS

Eurepgap

Friesland Coberco FSS

DS 3027

GMP TISI

BRC-Food

Ducth HACCP

Irish HACCP

M&S system

Aldi system

Waiterose system

GMP GAP

GTP

GDP

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Global/International Food Quality & Safety Standards

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From Farm to Table / From Farm to Fork

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Handle all issues of every quality and food safety management system ISO 9001: 2000, GMP/GHP and HACCP, ISO 22000, BRC and etc.Common documents for as many parts of the system as possible.Have the unique management operation strategy including the single integrated quality and food safety management working team. If possible do things just once but for all parts of the systems, e.g. management review, supplier control, internal audits and etc.

Process Approach Characteristics

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Step 1: Analysis of Company Status Has to evaluate the company status, i.e. it strengths-weaknesses-opportunities-threats

Step 2: Defining the Company Vision/Mission and Strategy

Step 3: Identifying Company ProcessesStep 4: Simplifying

Put the effort to identify and eliminate non-value adding activities in a process

Step 5: Characterizing Key Performance Indicators, KPIs

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Step 6: Implementing & MonitoringTo assures that the metrics associated with the process have been established and maintained

Step 7: Determining for ImprovementTo determine whether the process is needed to be re-designed.

Step 8: Improving (PDCA) The classic P-D-C-A principle still be active and good for all processes.

Step 9: Re-designingIf incremental improvement yields diminishing absolute returns, re-designing has to be the choice. 

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Process Identifying

Yes

No

Vision/Mission Defining

Status Analyzing

Simplifying Charactering

Implementing &

MonitoringCan be

Improving?

Improving

Redesigning

12

3 4 5

67

8

9

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Quality & Food Safety Standards

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Quality & Food Safety Standards

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RECOMMENDED INTERNATIONAL CODE OF

PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE

CAC/RCP 1-1969, Rev. 4-2003E

Joint FAO/WHO Food Standards Programme

CODEX ALIMENTARIUS COMMISSION

Quality & Food Safety Standards

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Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail

Establishments

Additional copies are available from:Office of Compliance

Division of Cooperative Programs (HFS-625)Center for Food Safety and Applied Nutrition

Food and Drug Administration5100 Paint Branch Parkway

College Park, MD 20740(Tel) 301-436-2350

U.S. Department of Health and Human ServicesFood and Drug Administration

Center for Food Safety and Applied Nutrition[July 2005]

Quality & Food Safety Standards

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Quality & Food Safety Standards

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Quality & Food Safety Standards

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INTEGRATION OF STANDARDS

WIs & Other Supporting Docs

Procedures

GMPHACCPISO

IMS

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Strategic EstablishmentVision-Mission-Policy-ObjectivesStrategy Plan

Organization Management SystemOrganization Structure, Responsibility and AuthorityManagement and Customer Focus Management Control and Review

Application Matrix of BRC, ISO 22000, Codex GMP/GHP and HACCP, and ISO 9001 : 2000 Integrated Production Process and Floor Plan DiagramResource Management and Factory Environment StandardsProduction Hygiene and Prerequisite Programs HACCP SystemProcess Control, Measurement and Analysis, and Corrective and Preventive ActionsRequired Documented Procedures and Supporting Documents

Integrated Documentation StructureIntegrated Documentation Structure

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