The evolution of food safety management systems from early 1900s to today

Evolution of Food Safety Management Systems

The evolution of food safety management systems-from
early 1900s to audits todayIn 1906, President Theodore Roosevelt signed
legislation that created the agency with legal
authority to seize goods in interstate commerce
that were adulterated, contained additives
injurious to health, or contained filthy,
decomposed or putrid substances.
In 1938, Franklin signed the Food, Drug and
Cosmetic Act, which significantly strengthened the
Food and Drug Administration's powers.
The year 1971 saw the enactment of regulations to
ensure the safety of canned low-acid foods
following the Bon Vivant vichyssoise soup
botulism outbreak.

• Concerns about the safety of seafood, meat and
  poultry and juices in the 1980s and '90s led to
  regulations mandating
  that processors of these
  products in the United States and those exporting to
  this country adopt the Hazard Analysis, Critical Control
  Points system to ensure the safety of these products.

. Perhaps the catalyst for the HACCP-related activity was
the 1985 report from the National Academy of
Sciences that concluded: "HACCP provides a more
specific and critical approach to the control of
microbiological
hazards
than
is achievable by
traditional inspection and quality control."

HACCP System Development

The HACCP system was first implemented in 1959 by
Pillsbury in its food space research and development
projects for American space programs.
Early HACCP plans were large and unwieldy. Many had
10, 15 or 20 critical control points, which meant they
were prone to having lots of deviations. By definition,
every time there is a deviation at a critical control
point, the product is potentially unsafe. This means
that the product in question needs to be identified,
isolated, placed on hold and evaluated to determine
whether it is indeed unsafe.

• In the late 1980s there was a real concern in the United
  States that seafood posed a significant health risk.
• The regulation not only mandates the adoption of a HACCP
  program, but also the development of sanitation and other
  programs to support HACCP. These prerequisite programs
  are grouped into six categories:

• SSOP
• GMPs
• Product identification

. Traceability and recalls

• Preventive maintenance
• Education and training

Codex Food Hygiene Document

The Codex Food Hygiene document that was issued
in 1997 included basic prerequisite programs for
food safety.
The Codex Food Hygiene document served as the
primary reference for the PAS 220 (Publicly
Available Standard) issued by the British
Standard Institute and eventually evolved into
ISO Technical Standard TS-22002-1.

PAS 220 Prerequisite Programs

1. Construction and layout of buildings
2. Layout of premises and workspace
3. Utilities-air, water and energy
4. Waste disposal
5. Equipment suitability, cleaning and maintenance
6. Management of purchased materials
7. Measures for prevention of cross-contamination
8. Cleaning and sanitizing
9. Pest control
10. Personal hygiene and employee facilities
11. Rework
12. Product recall procedures
13. Warehousing
14. Product information/consumer awareness
15. Food defense, biovigilance and bioterrorism

Food Safety Audit

With the enactment of regulations in the United
States, the European Union and elsewhere in
the world, plus the establishment of the
Codex Food Hygiene document that put the
world on the same page when it came to
HACCP and the importance of prerequisite
programs, the food safety audit came into
being.

Process-Related Audit Schemes

• FSSC 22000-Food Safety System Certification
  22000
• BRC Global Standard
• IFT-International Featured Standards
• SQF Food Safety Code

The standard, "ISO 22000: Food Safety Management
Systems -Requirements for Any Organization in the
Food Chain," was first issued in 2005 and revised in
2018. It has garnered significant support since it was
first issued.
Thus, ISO 22000 provides an alternative for other GFSI
recognized standards, such as SQF and BRC. These
international standards are developed by private
organizations. Over the years, ISO has developed
additional standards that support the certification of
food safety management systems. These added
standards include standards for defining prerequisite
programs and auditor competencies.

ISO 22000 Certificates by Region

"Number of ISO 22000 certificates per region
20000
I
I
10000
5000
2007
2008
2009
2010
2011
2012
2013
201
2015
2016
2017
# Africa
#Central / South America
Il North America
# Europe
# East Asia and Pacific
# Central and South Asla
# Midde Last

Integrated Food Safety System in the E.U.

• The European Commission aims to assure a
  high level of food safety and animal & plant
  health within the EU through coherent farm to
  fork measures and
  adequate
  monitoring,
  while ensuring an effective internal market.

Integrated Food Safety Policy Implementation

• The implementation of this integrated Food Safety policy
  in the EU involves various actions, namely:
• to
  assure effective
  control
  systems and
  evaluate compliance with EU standards in the food safety
  and quality, animal health, animal welfare, animal
  nutrition and plant health sectors within the EU and in
  non-EU countries in relation to their exports to the EU;
• to manage international relations with non-EU countries
  and international organisations concerning food safety,
  animal health, animal welfare, animal nutrition and plant
  health;
• to manage relations with the European Food Safety
  Authority
  (EFSA) and
  ensure
  science-based risk
  management.

EFSA Role and Cooperation

• EFSA is an agency of the European Union set up in 2002 to serve as
  an impartial source of scientific advice to risk managers and to
  communicate on risks associated with the food chain.
• EFSA cooperates with interested parties to promote the coherence
  of EU scientific advice and provides the scientific basis for laws and
  regulations to protect European consumers from food-related risks
  –
  from
  farm
  to
  fork. Individual experts and competent
  organisations are EFSA's main knowledge partners. To nurture
  these relations, EFSA cooperates intensively with Member State
  risk assessment organisations via the Advisory Forum, the National
  Focal Points and our Scientific Networks. Likewise, EFSA works
  with other EU agencies, international organisations and risk
  assessors in third countries to increase outreach and joint food
  safety impact. EU citizens are the ultimate beneficiaries of EFSA's
  work: EFSA engages with them and its stakeholders through a
  multitude of platforms and fora.

General Requirements for Food Production

• Evaluation Sheet