Synthesis of issues on National Standards, Product Testing, Licensing and Regulatory regimes in the Clean Cookstoves and Fuels’ Sector es around national standards, product
Presentation from 2015 Association of Dressings and Sauces Technical Meeting by Dr. Claire Sand titled: GFSI, BRC, SQF and beyond where food safety is heading and packaging’s role in getting us there.
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and coaching.
Want to know more about items reviewed in this presentation? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning? View more presentations at http://www.packagingtechnologyandresearch.com/thought-leadership.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
Global Manager Group has published this ppt presentation to give knowledge about what primary BRC documents are required for BRC Food Issue 8 Certification and how BRC documentation kit helps you.
For further information about BRC food issue 8 documentation requirements visit @ https://www.globalmanagergroup.com/
Introduction to GFSI Schemes - SAI GlobalRowenaCurtis1
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
This is the slide deck from SAI Global's Webinar with Senior Safety Consultant, Dr Bob Strong who gives an overview of the GFSI-recognised schemes - BRC, FSSC 22000, IFS Food, SQF Code, and Global G.A.P. The webinar provides you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
________________________________________
Presentation from 2015 Association of Dressings and Sauces Technical Meeting by Dr. Claire Sand titled: GFSI, BRC, SQF and beyond where food safety is heading and packaging’s role in getting us there.
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and coaching.
Want to know more about items reviewed in this presentation? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
Want to keep learning? View more presentations at http://www.packagingtechnologyandresearch.com/thought-leadership.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/
Global Manager Group has published this ppt presentation to give knowledge about what primary BRC documents are required for BRC Food Issue 8 Certification and how BRC documentation kit helps you.
For further information about BRC food issue 8 documentation requirements visit @ https://www.globalmanagergroup.com/
Introduction to GFSI Schemes - SAI GlobalRowenaCurtis1
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
This is the slide deck from SAI Global's Webinar with Senior Safety Consultant, Dr Bob Strong who gives an overview of the GFSI-recognised schemes - BRC, FSSC 22000, IFS Food, SQF Code, and Global G.A.P. The webinar provides you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
________________________________________
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
The latest version of BRC Food Issue 8 published on August, 2018 and transition from the previous version is ahead. One of the most important steps in the transition process, as well as in the initial implementation, is determining what documents are needed for an effective Food Safety System based on BRC Food Issue 8. This publication designed to understand mandatory BRC documents requirements as per latest standard BRC Food Safety Issue 8.
For more details visit our website: https://www.globalmanagergroup.com/
Presentation - G Howlett - BRC Issue 6 Seminarsafefood360
The BRC Global Standard for Food Safety has undergone extensive revision. As of the 1st January 2012 all existing and new food businesses certified to the standard will be audited against the requirements of Issue 6. As you prepare for your upcoming audit it is important to understand what changes have occurred in the requirements and how best to address them.
In this Seminar you will be provided with an overview of the main changes by experienced professionals involved in BRC certification. You will also get practical advice on how to get started on revising your system. The webinar is free and there will be plenty of time for Q&A and networking at the end of the session.
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
In this webinar SAI Global's Food Safety Consultant Dr Bob Strong gives an overview The webinar will provide you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
The Impact of BRC Food 7: Most Common Non-ConformitiesTraceGains
The 7th issue of the BRC Global Standard for Food Safety began audits July 1, 2015, and we now have almost 2 months’ worth of results. The information coming back paints a picture of readiness of sites for the changes, and a picture of what they have had to prepare for successful continuation of certification is forming.
The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
BRC is the leading and most recognized of the GFSI benchmarked programs, and is used at manufacturing sites, and by customers as a leading certification around the world. John Kukoly, our presenter, is the head of BRC activities in the Americas.
Inside the Mind of a Food Safety AuditorTraceGains
Audits are daunting, seemingly never-ending, and appear to be increasing rather than waning in frequency. Preparing for an audit is equally stressful not to mention unannounced audits...
-How do you know that you are focusing on the right things to prepare for an audit?
-Are you ever caught off guard by any of the questions an auditor asks?
-How can you make sure your food safety plan actually matches up with your day-to-day operations?
-What are the keys to building and maintaining a food safety culture, so that you are always prepared?
If you've ever pondered any of those questions, join TraceGains as we explore these topics and get inside the mind of a real food safety auditor.
Featuring
Nancy Scharlach, President & Chief Technical Director of Soterian Systems, LLC
SAI Global Webinar: BRC Food Safety Issue 8Switzerland09
In August 2018, the BRC Global Standard for Food Safety will move from issue 7 to issue 8. This is the slide deck from a live webinar on July 9th which shares insight into the changes.
From unannounced audits to food fraud, what changes are in store for SQF in 2016? TraceGains hosted LeAnn Chuboff, Senior Technical Director of the Safe Quality Food Institute on March 9th, 2016 for a webinar to learn about proposed changes to the SQF Code and insights gleaned from the latest GFSI guidance to be released in early March 2016.
The webinar gave attendees a sneak peek into the proposed changes for SQF Edition 8 and other program improvements. Specifically, the SQF webinar covered:
-SQF Edition 8 implementation timeline
-Lessons learned from recalls and withdrawals
-Unannounced audit findings
-Improving auditor consistency & competency
-Incorporating FSMA and other international laws & regulations
-How food defense will be further elevated in 2016
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
The latest version of BRC Food Issue 8 published on August, 2018 and transition from the previous version is ahead. One of the most important steps in the transition process, as well as in the initial implementation, is determining what documents are needed for an effective Food Safety System based on BRC Food Issue 8. This publication designed to understand mandatory BRC documents requirements as per latest standard BRC Food Safety Issue 8.
For more details visit our website: https://www.globalmanagergroup.com/
Presentation - G Howlett - BRC Issue 6 Seminarsafefood360
The BRC Global Standard for Food Safety has undergone extensive revision. As of the 1st January 2012 all existing and new food businesses certified to the standard will be audited against the requirements of Issue 6. As you prepare for your upcoming audit it is important to understand what changes have occurred in the requirements and how best to address them.
In this Seminar you will be provided with an overview of the main changes by experienced professionals involved in BRC certification. You will also get practical advice on how to get started on revising your system. The webinar is free and there will be plenty of time for Q&A and networking at the end of the session.
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
In this webinar SAI Global's Food Safety Consultant Dr Bob Strong gives an overview The webinar will provide you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
The Impact of BRC Food 7: Most Common Non-ConformitiesTraceGains
The 7th issue of the BRC Global Standard for Food Safety began audits July 1, 2015, and we now have almost 2 months’ worth of results. The information coming back paints a picture of readiness of sites for the changes, and a picture of what they have had to prepare for successful continuation of certification is forming.
The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
BRC is the leading and most recognized of the GFSI benchmarked programs, and is used at manufacturing sites, and by customers as a leading certification around the world. John Kukoly, our presenter, is the head of BRC activities in the Americas.
Inside the Mind of a Food Safety AuditorTraceGains
Audits are daunting, seemingly never-ending, and appear to be increasing rather than waning in frequency. Preparing for an audit is equally stressful not to mention unannounced audits...
-How do you know that you are focusing on the right things to prepare for an audit?
-Are you ever caught off guard by any of the questions an auditor asks?
-How can you make sure your food safety plan actually matches up with your day-to-day operations?
-What are the keys to building and maintaining a food safety culture, so that you are always prepared?
If you've ever pondered any of those questions, join TraceGains as we explore these topics and get inside the mind of a real food safety auditor.
Featuring
Nancy Scharlach, President & Chief Technical Director of Soterian Systems, LLC
SAI Global Webinar: BRC Food Safety Issue 8Switzerland09
In August 2018, the BRC Global Standard for Food Safety will move from issue 7 to issue 8. This is the slide deck from a live webinar on July 9th which shares insight into the changes.
From unannounced audits to food fraud, what changes are in store for SQF in 2016? TraceGains hosted LeAnn Chuboff, Senior Technical Director of the Safe Quality Food Institute on March 9th, 2016 for a webinar to learn about proposed changes to the SQF Code and insights gleaned from the latest GFSI guidance to be released in early March 2016.
The webinar gave attendees a sneak peek into the proposed changes for SQF Edition 8 and other program improvements. Specifically, the SQF webinar covered:
-SQF Edition 8 implementation timeline
-Lessons learned from recalls and withdrawals
-Unannounced audit findings
-Improving auditor consistency & competency
-Incorporating FSMA and other international laws & regulations
-How food defense will be further elevated in 2016
Validation and Verification of HACCP Plans - Webinar Presentation
Similar to Synthesis of issues on National Standards, Product Testing, Licensing and Regulatory regimes in the Clean Cookstoves and Fuels’ Sector es around national standards, product
DESIGN OF VENT GAS COLLECTION AND DESTRUCTION SYSTEMS Gerard B. Hawkins
DESIGN OF VENT GAS COLLECTION AND DESTRUCTION SYSTEMS
CONTENTS
1 INTRODUCTION
1.1 Purpose
1.2 Scope of this Guide
1.3 Use of the Guide
2 ENVIRONMENTAL ISSUES
2.1 Principal Concerns
2.2 Mechanisms for Ozone Formation
2.3 Photochemical Ozone Creation Potential
2.4 Health and Environmental Effects
2.5 Air Quality Standards for Ground Level Concentrations of Ozone, Targets for Reduction of VOC Discharges and Statutory Discharge Limits
3 VENTS REDUCTION PHILOSOPHY
3.1 Reduction at Source
3.2 End-of-pipe Treatment
4 METHODOLOGY FOR COLLECTION & ASSESSMENT OF PROCESS FLOW DATA
4.1 General
4.2 Identification of Vent Sources
4.3 Characterization of Vents
4.4 Quantification of Process Vent Flows
4.5 Component Flammability Data Collection
4.6 Identification of Operating Scenarios
4.7 Quantification of Flammability Characteristics for Combined Vents
4.8 Identification, Quantification and Assessment of Possibility of Air Ingress Routes
4.9 Tabulation of Data
4.10 Hazard Study and Risk Assessment
4.11 Note on Aqueous / Organic Wastes
4.12 Complexity of Systems
4.13 Summary
5 SAFE DESIGN OF VENT COLLECTION HEADER SYSTEMS
5.1 General
5.2 Process Design of Vent Headers
5.3 Liquid in Vent Headers
5.4 Materials of Construction
5.5 Static Electricity Hazard
5.6 Diversion Systems
5.7 Snuffing Systems
6 SAFE DESIGN OF THERMAL OXIDISERS
6.1 Introduction
6.2 Design Basis
6.3 Types of High Temperature Thermal Oxidizer
6.4 Refractories
6.5 Flue Gas Treatment
6.6 Control and Safety Systems
6.7 Project Program
6.8 Commissioning
6.9 Operational and Maintenance Management
APPENDICES
A GLOSSARY
B FLAMMABILITY
C EXAMPLE PROFORMA
D REFERENCES
DOCUMENTS REFERRED TO IN THIS PROCESS GUIDE
TABLE
1 PHOTOCHEMICAL OZONE CREATION POTENTIAL REFERENCED
TO ETHYLENE AS UNITY
FIGURES
1 SCHEMATIC OF TYPICAL VENT COLLECTION AND THERMAL OXIDIZER SYSTEM
2 TYPICAL KNOCK-OUT POT WITH LUTED DRAIN
3 SCHEMATIC OF DIVERSION SYSTEM
4 CONVENTIONAL VERTICAL THERMAL OXIDIZER
5 CONVENTIONAL OXIDIZER WITH INTEGRAL WATER SPARGER
6 THERMAL OXIDIZER WITH STAGED AIR INJECTION
7 DOWN-FIRED UNIT WITH WATER BATH QUENCH
8 FLAMELESS THERMAL OXIDATION UNIT
9 THERMAL OXIDIZER WITH REGENERATIVE HEAT RECOVERY
10 TYPICAL PROJECT PROGRAM
11 TYPICAL FLAMMABILITY DIAGRAM
12 EFFECT OF DILUTION WITH AIR
13 EFFECT OF DILUTION WITH AIR ON 100 Rm³ OF FLAMMABLE GAS
Webinar: How a Helium Manufacturing Release Test Increases Integrity Assuranc...Merck Life Sciences
Register now to participate in the interactive, on-demand webinar: https://event.on24.com/wcc/r/3633644/850DBDCF39356D977DE6158F85BFAAC1?partnerref=SlideShare
In this webinar, you will learn:
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- The benefits of the helium integrity test for increased integrity assurance in critical single-use systems
Detailed description:
Helium integrity testing is an industry-proven test that detects defects in single-use systems. This sensitive test reduces the risk of leaks or microbial ingress into manufacturing processes so manufacturers can be confident their entire systems, including tubing and connection points, are integral. This is especially critical during freezing, thawing, transportation and storage. This webinar will describe development and validation of the helium integrity test and demonstrate how it can benefit critical single-use process steps.
Webinar: How a Helium Manufacturing Release Test Increases Integrity Assuranc...MilliporeSigma
Register now to participate in the interactive, on-demand webinar: https://event.on24.com/wcc/r/3633644/850DBDCF39356D977DE6158F85BFAAC1?partnerref=SlideShare
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- The benefits of the helium integrity test for increased integrity assurance in critical single-use systems
Detailed description:
Helium integrity testing is an industry-proven test that detects defects in single-use systems. This sensitive test reduces the risk of leaks or microbial ingress into manufacturing processes so manufacturers can be confident their entire systems, including tubing and connection points, are integral. This is especially critical during freezing, thawing, transportation and storage. This webinar will describe development and validation of the helium integrity test and demonstrate how it can benefit critical single-use process steps.
• Lead a quality engineering team that supports all business units during component and finished device manufacturing transfers at suppliers around the world.
• Assess legacy specifications for compliance and work with R&D to update any required changes.
• Perform gap assessment, and facilitate gap closure with cross-functional team members, Enhance KPIs
• Provide expert guidance in interpreting governmental regulations, agency guidelines and PHF internal policies in general and specific to transfers to assure compliance.
• Understand all validation quality policy/system interfaces and dependencies between business partners and internal/external processes.
• Oversee the completion of projects through the development and approval of validation schedules, project plans, master plans, validation protocols and reports for systems to support the validation plan.
• Manages validation and qualification activities with Development, Manufacturing, and Engineering, Quality, Regulatory and other groups on projects.
• Manages the activities of assigned SMEs and contract personnel to ensure the quality of completed work.
• Provides technical assessment and approval for engineering and process changes.
• Reviews and approves protocols, reports and data tables generated by subordinates and contract personnel.
• Ensures solutions are consistent with organizational objectives.
• Support, mentor, train and educate suppliers in planning and executing the validation processes, best practices
• Support with metrics and reporting on critical aspects regarding the health of the overall project.
• Support the development and implementation of validation procedures, best practices, and training/education programs.
• Lead internal and external audits and inspections related to component and manufacturing transfers.
• Provide continuous and rigorous assessment of activities and documentation to assure compliance with FDA regulations, ISO 13485, and Corporate Policy through the review of qualification and/or validation records at critical phases.
• Uses full knowledge of cGMP, FDA CFR 820, Corporate Policy and industry best practices to ensure risk management, validation processes, acceptance and qualification processes, and documentation are efficient
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Synthesis of issues on National Standards, Product Testing, Licensing and Regulatory regimes in the Clean Cookstoves and Fuels’ Sector es around national standards, product
1. SYNTHESIS OF ISSUES ON NATIONAL STANDARDS,
PRODUCT TESTING, LICENSING AND REGULATORY
REGIMES IN THE CLEAN COOKSTOVES AND FUELS’
SECTOR
Raymond Kusorgbor
index3094@gmail.com
0242763259
Meeting with UNDPTeam on Clean Cooking Energy.
Credit Lovans Owusu-Takyi
Institute for Sustainable Energy and Environmental Solutions (ISEES)
2. ORDER OF PRESENTATION
Meaning of Standards and relevance
National Standards scope
ProductTesting requirements
Regulatory Regimes
Licensing in the Clean Cookstoves Sector
3. MEANING OF STANDARDS
A standard is a level of quality or achievement, especially a level that is thought
to be acceptable
Standards are “Technical specifications contained in a document that lays
characteristics of a product such as levels of quality, performance, safety, or
dimensions. Standards may include or deal exclusively with terminology,
symbols, testing and methods, packaging, or labeling requirements as they apply
to a product.“
Activitiy of establishing, with regard to actual or potential problems, provisions for
common and repeated use, aimed at the achievement of the optimum order in a
given context” (ISO guide 2)
All standards are voluntary but can be incorporated into legislation to make it
mandatory
4. To ensure that all cookstoves sold in Ghana are “fit for
purpose (no poor quality goods spoiling the market)
To ensure that consumers have value for
money from the cookstoves they purchase
To Protect the Consumer
Increase in demand
Reduce or eliminate sub-standard goods on
the market
Prevents others from taking advantage to sell
their inferior products
Importance
of
cookstoves
Standards
5. POLICY CONFORMITY
GHACCO MISSION
To ensure cookstoves
conform to standards
GHANA BIOENERGY
POLICY DIRECTION
Promote the
production and use of
improved and more
efficient biomass
utilisation
technologies
6. WHAT ARE STANDARDS INTHE CLEAN
COOKING SECTOR
Government together with stakeholders – Ghana Standards
Board, Energy Commission, GHACCO, SNV, MOE and CSIR etc
has developed standards for cookstoves to meet international
protocols ISOTC285.
The standard specifies the performance requirements and testing
methods for biomass cookstoves for use in Ghana
Applies to both domestic and institutional stoves that utilize solid
biomass fuels
All parts of a biomass cookstoves shall be manufactured from
materials that comply with the requirements of the standard
7. SUMMARY OF STANDARDS FOCUS AREAS
TEST PROTOCOLS
Thermal
EfficiencyTest
EmissionsTest
PRODUCT
SPECIFICATION
Physical appearance
User friendliness
Stability
Safety
Durability
LABELLING
Tier System (0-4) to be
used for the following:
Efficiency / fuel use
Indoor emission
CO Emissions
PM2.5 Emissions
8. PRODUCTTESTING - INSTITUTIONS
Two institutions mandated in Ghana to test cookstoves, with
Testing Laboratories
CSIR Institute for Industrial Research – Regional Cookstoves
Testing Center - ACCRA
KNUST –Technology Consultancy Center –Testing Laboratory –
Kumasi
Details of protocols and testing procedures will be detailed by
the representatives of the institutions in the next presentations
9. FINISHING
Components Protection
against corrosion, shall
be smooth and free of
defects
For JIKO – liner should
not be painted
THERMAL EFFICIENCY
REQUIREMENTS
Stove performance in
terms of heating and fuel
use
DURABILITY
REQUIREMENTS
Hours of Burning
Circles
Number ofYears
PARAMETERS/ SPECIFICATIONS FOR CONFORMITY
TO STANDARDS FOR COOKSTOVES PRODUCTS
10. PARAMETERS/ SPECIFICATIONS FOR CONFORMITY
TO STANDARDS FOR COOKSTOVES PRODUCTS
No sharp edges
Sturdiness / stability
How secured burning fuel is
Obstruction near cooking surface
Surface temperature
Transmission of heat to surroundings of cooking area
Chimney and chimney shielding
Concealment of flames surrounding pot during cooking
11. LICENSING INSTITUTIONS
The Energy Commission is the institution mandated to conduct
licensing of cookstoves in Ghana.
This is done in collaboration with and after satisfying the
requirements of
Ghana Standards Board
CookstovesTesting Center – results
Details of procedures will be given by Paula Edze during her
presentations in later date
12. • Certificate of
Conformity to
standards
• User manuals
• Inventory
• Warranty
CRITERIA FOR ENSURING COOKSTOVES
CONFORMTO STANDARDS – LICENCING
REQUIREMENTS
• Name of
Manufacturer
• Product Name
• Serial number
• Thermal
Efficiency
• Power Output
Labelling
requirements
To determine if qualitative and
quantitative levels of pollutants are
within acceptable limits
Parameters Assessed includes
• Particulate Matter levels
• CO2 levels
• Fuel consumption efficiency –
grams/s
Emissions Measurement ResultsPackaging
Factors to consider before cookstoves are approved as improved
or energy efficient
13. Technical Standards
Thermal EfficiencyTest
EmissionsTest
Market and Economic
Feasibility
Price adaptability
Willingness to pay
Sustainability of
supply
SOCIO-CULTURAL
STANDARDS
Physical appearance
User friendliness
Stability
Safety
Durability
Adaptability to the
cooking culture
14. THANKYOU !!!
Lovans Owusu-Takyi
Director
Institute for Sustainable Energy and
Environmental Solutions (ISEES)
Tel: 0244108268
Email: director@iseesghana.org /
lovanstakyi@gmail.com
Website: www.iseesghana.org
