FSMS -Food Packaging Manufacturing
•Download as PPTX, PDF•
5 likes•1,401 views
This document discusses food safety management systems for food packaging manufacturing. It begins by explaining how packaging can pose food safety risks if not properly manufactured, such as through contamination or use of illegal chemicals. It then outlines the key components of an effective food safety management system for packaging manufacturers, including using safe materials, good manufacturing practices, and supply chain integrity. The document also discusses rules and expectations for management systems, focusing on a contract law model of continuous improvement. It notes the roles of various organizations in enforcing systems and reducing costs to achieve public health, supply chain integrity and societal optimum goals.
Recommended
More Related Content
What's hot
What's hot (20)
Similar to FSMS -Food Packaging Manufacturing
Similar to FSMS -Food Packaging Manufacturing (20)
More from Tom Dunn
FSMS -Food Packaging Manufacturing
- 1. FOOD SAFETY MANAGEMENT SYSTEMS FOR FOOD PACKAGING MANUFACTURING Vive la Différence Tom Dunn Flexpacknology LLC
- 2. How doThese Relate to Each Other ? Food Safety Management System Food Packaging Manufacturing • Bottles • Cans • Bags • Boxes • Trays • Liners
- 3. Food safety and packaging Choking hazard: film wrapper Nauseating odor: box liner Illegal chemical: brick box glass shards: metal-capped jar Carcinogen: film lamination
- 4. Agenda Points to cover • FSMS for manufacturing food packaging • Good manufacturing practices • Rules of management systems • Cost of food safety • Enforcement of management systems • Expectations of management systems @ 40,000 feet Public Health Supply chain integrity Societal Optimum
- 5. I. FSMS for manufacturing food packaging • Safe Materials • Compositionally fit for: • Food type • Use Conditions • Safely made • Good manufacturing practice (gmp) • Suitable purity • RM supplier FSMS • Internal storage/handling
- 6. Safe materials (relative to food & use)
- 7. Safely made (with a bias toward safety) • Good manufacturing practice 1. Establishment 2. Control of Operations 3. Maintenance & cleaning 4. Hygiene 5. Transportation 6. Product Info & awareness 7. Training • GMPs • All have same basic structure • Details depend! • What is being manufactured? • Hazard assessment • Risk analysis • “Prerequisite programs (PRPs)
- 8. Good manufacturing practices • Basic structure: stays the same • Details: relative to product manufactured • Compare to ‘speed limit”
- 9. Good manufacturing practices • Basic structure: stays the same • Details: relative to product • Safety hazards to Product? • Practice(s) mitigate risk? • Reduce frequency of risk occurring • Reduce severity of actual event Manufacturing facility GMP mitigation Hazards to product Mitigated product hazards
- 10. HACCP • HA • Hazard Analysis • Biological hazards • Chemical hazards • Physical hazards • Do GMPs satisfactorily mitigate hazard? • CCP • Remaining hazard = unacceptable risk? • Critical Control Point Control limits Monitoring procedure Corrective action Verification Recordkeeping Manufacturing facility GMP mitigation Hazards to product Mitigated product hazards
- 11. Incoming resin hazards SAFETY HAZARD CATEGORY Biological? Chemical? Physical? GMP INDICATED? Pathogens killed at extrusion temperatures. * Regulatory composition Contaminates filtered out at screen pack * Good hygiene practices still needed post-extrusion
- 12. Suitable purity (supply chain integrity) Substance Raw material Article Food Supply Chain
- 13. II. Management systems rules Command & control model Contract law model
- 14. Rules of management systems Command & control model Contract law model
- 15. Rules of management systems Firstly, do no harm Comply with all relevant laws
- 16. Command & control vs. Contract models Global Food Safety Initiative • Reduce food safety risks with equivalence and convergence among effective FMSs. • Manage global food system cost: eliminate redundancy and improve operational efficiency • Provide international stakeholder platform for collaboration, knowledge exchange & networking Hippocratic Oath • Firstly, do no harm • What is the positive this does? … Avoids food borne illness and related disease
- 17. Global Food Safety Initiative • A program of The Consumer Goods Forum (Paris) • GOVERNANCE: major global retailers, manufacturers and food service operators • VISION: “Safe food for consumers everywhere”. • MISSION: to provide continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide • METHOD: Technical working groups develop and maintain “Guidelines” in order to determine equivalency between FSMSs (“Benchmarking”
- 18. Contract law model for societal optimum Economic System to deliver diverse/low cost goods to public Environmental Material & energy efficient Delivery system Social Reliably safe & nutritious food Sustainable Business Model
- 19. Retailers: “biggest skin in the game” Supplier Processor Retailer Consumers
- 20. Elements of food safety costs • Failure • Falls short of specification • Internal: before delivery • External: after delivery • Appraisal • Product testing • Quality control • Prevention • Compliance capability • Investment
- 21. Examples of safety costs • Failure • Internal • Down-grade • Re-work • Re-inspect • External • Handle complaints • Manage recalls • Lose goodwill • Appraisal • Inspect • Raw material • Work in process • Measure • Equipment capital • calibration • Prevention • Train • Maintain preventatively • Houseclean • Operate capable process in control
- 22. Packaging: liability multiplier Multi-layer film: $100 k Filled packages: $4 million Retail packages: $7 million
- 23. III. Management systems enforcement Securities and Exchange Commission Certified Public Accountants
- 24. Management systems enforcement Securities and Exchange Commission Certified Public Accountants • Roles • protect investors • maintain fair, orderly, & efficient markets • facilitate capital formation. • Roles • accounting • auditing • financial reporting • internal controls • legal compliance.
- 25. Safe food Supply chain integrity Public well being ($ , ) Complimentary food safety roles
- 26. IV. Management systems expectations 1. Scheme owners “benchmark” their system to the GFSI guidelines 1. BRC 2. SQF 3. IFS 4. FSMS 22000 2. “Certifying Bodies” (CB) obtain license to audit to the system 1. Auditors have specific training to the scheme and for auditing activities 2. Auditors have relevant industry experience and/or training 3. Manufactures hire a CB to audit their system 1. “Evidence”: ongoing management of food safety system practices, elements, commitment 2. Much more than housekeeping inspection
- 27. Management systems expectations •One world. One standard, One annual audit •Employee awareness of role in food supply chain •Lower failure and appraisal safety costs •Higher probability of distributing low/no risk product to market •Fewer market recalls
- 28. Conclusion Food packaging can pose risks to food Command & control model has limits $takes can be high Contract model complements command & control Contract model targets continuous improvement 3rd party certification compares to financial audit Align organization toward food safety Public Health Supply chain integrity Societal Optimum