Learning objectives
At the end of the training activity, the student should have acquired knowledge and skills related to the IFS and BRCGS certifications required of food companies by the large-scale retail trade. In particular, the student should be able to:
1. know the certification standards and related requirements for food companies; remember the basic requirements and KO; understand how to meet the standard's demands in a simple and sustainable way.
2. apply the acquired knowledge related to the standards to develop and design process steps and procedures that meet the requirements; be able to independently carry out an internal audit or evaluation of a supplier in the field
3. be able to analyse the documentation of a food safety system and assess its adequacy in relation to the requirements of the standards; be able to recognise and identify areas for improvement within a food safety system or plan in relation to the requirements of the standards
4. be able to explain and communicate situations of non-conformity and how to resolve them using the correct terminology.
5. be able to adapt to the changing and extremely diversified context of the food world; be able to adapt the application of standards according to the type of food business and size of the organisation; be able to independently investigate specific aspects related to food safety and the interpretation of requirements in particular areas.
Prerequisites
Knowledge of food safety principles, HACCP method, Codex Alimentarius (CXC-RCP1 rev.2020), fundamentals of food law (Reg. 852/2004)
Course unit content
Requirements required for food companies by GFSI recognised food safety standards: IFS FOOD and BRCGS Food: Management commitment; HACCP / food safety plan; Quality management system; Prerequisite programs.
Fundamental Requirements and KO
Audit methods and types, scoring system and auditor qualification
Management of non-conformities (and their type) and presentation of the required “Action Plans” with related evidence
Full programme
The international GFSI system and recognized standards. The evolution to date and the reasons that require food companies to adapt to these voluntary standards.
Requirements required of food companies by food safety standards: IFS FOOD and GSFS (BRCGS), with particular attention to the "Fundamental" and "KO". These requirements refer to systems that are crucial for the establishment and operation of an effective food quality and safety system. Failure to comply with these requirements does not allow the certificate to be issued, we will see how they must be managed and documented.
Management commitment:
- How the management of a food company will have to demonstrate full commitment to the implementation of the requirements of the Standards and to those processes that promote the constant improvement of the food safety and quality management system.
- Development of the Culture of Food Safety and Quality, multi-year planning, methods of measurement and improvement over time
- Management review, evaluation and planning of annual objectives
- Structure and contents of an annual management review, documentation of periodic meetings
- Contents of the Quality Policy
- Organizational structure of the company and responsibilities
HACCP / food safety plan (this part will not be deepened because it is part of the knowledge that students should already have, therefore only the most important particularities that the standards require and which differ from the legal requirements will be exposed):
- How companies can build a fully operational and efficient food safety plan based on the Codex Alimentarius HACCP principles..
- Management of flow charts (including validation mode)
- Management of CCPs
- Validation of the HACCP plan and any revisions
Quality management system. Preparation and management of the procedures and processes that companies must have for compliance with the requirements of the standards and that must be adequately documented to demonstrate the concept of "due diligence" in the production of safe products:
- Control and management of documentation
- Compilation and keeping of the Registers
- Internal audits and inspections (planning and documentation)
- Qualification and approval of suppliers (raw materials, packaging, services). How companies can adopt an efficient supplier approval and control system, to ensure that all potential risks associated with raw materials (including primary packaging), regarding safety, authenticity, legislative compliance and quality of the final product, are adequately understood and managed.
- Product specifications: what they are and how they should be managed. Examples of product data sheets and their management / preparation.
- Management of non-conformities, corrective and preventive actions and non-conforming products.
- Traceability and recall
- Complaints management
- Product design and development
- Labels, product labeling, package control
Prerequisite programs (also in this case the course will focus on the differences foreseen by the standards compared to the legal level that should already be known to the students):
- Order, cleaning and sterilization
- Pest management
- Waste management
- Maintenance program for equipment and buildings
- Personal hygiene requirements
- Staff training (planning, documentation and feedback methods)
- Procedures for the prevention of contamination by foreign bodies (risk assessment and equipment to intercept foreign bodies)
- Control of allergens (management of ingredients, cross-contamination, validation of separation methods)
- Shipping and transport (methods of handling and loading checks)
- Calibration and calibration processes
- Protection of the production site (Food Defense)
- Particularities related to areas defined as high risk and other control
- Audit methods and types, scoring system and auditor qualification.
- Audit planning, unannounced audit programs; How to manage GFSI requests that require at least one unannounced three-year audit
- Technological purposes and process phases envisaged for the classification of companies, the attribution of the qualified auditor, the scope provided for on the certificate.
Management of detected non-conformities (and their type) and compilation and presentation of the required "Action Plans" with related evidence.
- Preparation and compilation of the action plans required by the standards in which companies describe how to resolve the deviations or non-conformities found during the certification audits. Analysis of the causes of non-compliance to be included in the action plans.
- "Evidences" to be sent to the certification body in the timescale required to reach the final step
Bibliography
Mandatory:
− IFS FOOD Standard for assessing product and process compliance in relation to food safety and quality – Version 8 – Aprile 2023
− Guideline for the IFS Food Assessment – Version 1 – January 2021
− Global Standard Food Safety (BRCGS) – Issue 9
− Global Standard Food Safety Issue 9 Interpretation Guideline – August 2022
To deepen the study:
− IFS Guideline - Product Fraud Mitigation - Version 2.1
− IFS guidelines for the management of foreign bodies
− Food Safety Issue 8 - Understanding Vulnerability Assessment
− Food Safety Issue 8 - Understanding High Risk, High Care and Ambient High Care
− Food Safety Issue 8 - Understanding Preventive Action and Root Cause Analysis
All books are freely downloadable from the standards owners sites:
https://www.ifs-certification.com/index.php/it/standards/4131-ifs-food-standard-it
https://www.brcgs.com/our-standards/food-safety/
Teaching methods
Lessons will be organized in person.
Any other didactic modality deriving from the pandemic situation will be the result of the implementation of the indications of the University.
The didactic material will be uploaded on the dedicated ELY platform.
During the lessons, mainly frontal moments will alternate with interactive moments with the students.
During the lessons, the requirements of the certification standards covered by the course will be examined and the consequences for food companies (currently being certified and already certified) will be highlighted. Practical cases and real problems will be presented, stimulating students to find solutions that will then be compared with the solutions / adjustment methods actually applied by the company or recommended by food professionals.
Assessment methods and criteria
The exam will be in two parts: written and oral. Initially a written test with 2 questions (attributable to hypothetical but realistic situations that can occur in a food business) in which the student will have to demonstrate the correct understanding and interpretation of the requirements (provided for by the certification standards) for feasible and sustainable solutions. The projects must be created only via notebook and must be created on a file (template) distributed at the time.
To complete and deliver the test, students will have 1 hour and will be able to have all the teaching material available for consultation (in paper format or as a file, as they wish).
At the end of the written test, all students will have to take an oral interview in which they present and support the proposals / solutions developed.
During the oral interview, in addition to the paper, communication skills, analytical and judgment skills will also be assessed
Other information
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2030 agenda goals for sustainable development
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