gwenda jarrett, dnv certification 11th october 2012 © dnv business assurance. all rights reserved....
TRANSCRIPT
Gwenda Jarrett, DNV Certification
11th October 2012
© DNV Business Assurance. All rights reserved.
Managing Risk through CertificationIFST Western Brand - Food Auditing Conference 2012
© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Managing Risk through Certification
What is Risk?
Guaranteeing food quality and safety from farm to fork
Communicating Commitment through Certification
Management System Certification
Understanding the Standards – which standards
‘Wonderful World of Food Safety Certification’ - video presentation
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© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
What is Risk?
Risk:- A situation or exposure to danger or loss- Risk is inherent to all human activities both personal and professional
Risk Management:- The process of identification, analysis, assessment, control, avoidance,
minimisation or elimination of unacceptable risks
Ultimate risks to food industry- Harm to the consumer- Public recall- Loss of/damage to brand reputation
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Managing Risk through Certification11th October 2012
Headliners
No food company wants to be head lining in the news papers or the food press……
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Managing Risk through Certification11th October 2012
Headliners – more and more
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Managing Risk through Certification11th October 2012
Our Own worst Enemy!
Unfortunately, as an industry there is always the next story in the press- Melamine- Cucumbers- Peanut Butter- Beef
Attention of the Press…..
This is always an occupational hazard
Consumers are now the most educated they have even been and their expectations are (rightly) high
Globalisation of the food and beverage industry is a fact!
Consumer want to know that what they eat and drink is not only wholesome but above all is safe
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Managing Risk through Certification11th October 2012
Food Safety
However from the consumers point of view, food safety is a fact and shouldn’t be of concern to them
How many people walk around the supermarket picking up products and tying to guess ‘is this product safe?’
Not many!
Food safety today is not a competitive advantage but a minimum expectation!
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© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Food Consumers
However still today the consumer is very trusting
Consumers rely on the food manufacturers and retailers to ensure their food is safe
The consumer is not going to stand at the checkout in the supermarket and look for a GFSI food safety scheme ‘badge’ or logo
Its up to the food manufacturers to ensure that their systems are in order
It’s the retailers who are going to ensure that food manufactures reach the required standard – and can demonstrate this
Supported by legislation which ensures that food is manufactured to meet minimum food safety and quality requirements
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© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Food Safety – A question of trust?
Companies can earn trust
Demonstrate diligence and vigilance
Demonstrate effectiveness and rigorousness of their systems
Implement systems such as HACCP, food safety management systems (and all that entails – internal audits, document control, etc)
It is the certification, by a third party which can help the company to demonstrate the effectiveness
Certification to a recognised standard, national or international ensures implementation of best practices and communicates this to the market
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© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Communicating Commitment through Certification
Adoption and implementation of a food safety scheme is usually pushed by a customer
However it can also be seen as a strategic move of a company now and for the future
Certification of systems gives a clear message of the commitment of the organisation to upholding vital standards and addressing consumer concerns
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Certification changes your company approach from retroactive quality
testing to a preventative way of thinking
© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Managing Risk through Certification
What does this mean?
Ensuring that firstly you pick the right standard for you
Ensuring that you spend the time developing the systems needed to show compliance against the requirements of the standard
Picking the right certification body and auditor
Working in partnership with certification body - Do you want to collect the badge- Are you looking to use certification as an improvement tool
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Managing Risk through Certification11th October 2012
Recognised Food Safety Schemes
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© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Picking the Right Standard
Review all the available standards
Review the level of prescriptiveness that supports your business
All standards have ‘shall’ statements some are more black and white than others
Ensure that the food safety standard fits your internal standard and not the other way around- When you visit some sites they show you the BRC Manual, it shouldn’t be BRC’s
it should be the sites!
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Managing Risk through Certification11th October 2012
The path to Risk Based Certification™
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1. Focus on your priorities
Where are your primary needs?What is the reason behind?Who will this make an impact on?What is important to you?Build your Food Safety Management System around your needs and those of your customer.
Time
4. Building the improvement path
3. Increaseconfidence
2. Certification Process
The certification process shall focus on your process, the food safety characteristics of your product and challenge your internal systems
Challenging audits which examines all relevant data can help meet business goals.
Building a path towards business improvement and sustainable growth plan.
© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Choice of Certification Partners
Interview your certification body- Discuss your significant food safety issues to ensure that they understand your
risks, where you business fits into the supply chain
Ensure that they have the right resources
Ask to see the qualifications and experience of the auditor(s) they plan to assign to your audit
Establish if the certification body offers any ‘value added’ services within the certification activity- Focus areas - Identification of strengths and weaknesses
Allowing the organisation focus their improvement efforts
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© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
The Wonderful world of food safety certification
GFSI February 2012, DNV hosted a breakfast panel discussion with representatives from:- Heinz- Kraft Foods- US Foods- Coca Cola- Cargill- Graham Packaging
Panel were asked how certification had helped manage risk in their businessws
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Managing Risk through Certification11th October 2012
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© DNV Business Assurance. All rights reserved.
Managing Risk through Certification11th October 2012
Messages from the Video
Certification saw a reduction in recalls but increase in holds
Companies were allowed to choose the scheme which best met their needs
Certification to a food safety standard, drives improvement, increase in business commitment is needed which is a positive development
Confidence that in the event of an emergency systems are in place
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Managing Risk through Certification11th October 2012
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Questions?
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Managing Risk through Certification11th October 2012
www.dnvba.com
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