Food Safety: An audit system - Food Standards

1 Food Safety: An audit systemAn information paper outlining an audit system developed for the purpose of auditing food safety programsAcknowledgmentsThe Australia New Zealand Food Authority prepared this report with assistance from the audit systemworking group:Brigid Hardy (Chair)Australia New Zealand Food AuthorityDr Geoffrey AnnisonAustralian Food and Grocery Council Mr Basil CzerwaniwSouth Western Sydney Area Health ServiceMr John DeanJoint Accreditation system of Australia and New Zealand Mr Michael Di GiovanniTasmanian Department of Community and Health ServicesMr Ian HendersenAustralian Institute of Environmental Health Mr Brett Hughesrepresenting the Australian Food and Grocery Council and the QualitySociety of Australasia Mr David LarkingsQueensland HealthMr David MatthewsConsumer Food NetworkMs Kylie SheehanAustralia New

2 Zealand Food Authority and Joint Accreditation system ofAustralia and New ZealandMr Gary SmithFood Safety VictoriaMr Steve TidswellAustralian Quarantine and Inspection ServiceMs Julie WoodsPublic Health AssociationThe Australia New Zealand Food Authority expresses its appreciation of the assistance from thesepeople throughout the development of the audit system and acknowledges that the views contained inthe report do not necessarily represent the working group members views or views of of this document can be obtained from the Information Officer at:Australia New Zealand Food AuthorityPO Box 7186 Canberra Mail Centre ACT 2610 AustraliaFax:+61 2 6271 2278 Telephone:+61 2 6271 New Zealand Food AuthorityPO Box 10559 The TerraceWellington 6036 New ZealandFax:+63 4 473 9855 Telephone.

3 +63 4 473 summary3 Scope and objectives41 Background to the audit food safety processes undertaken during the development of the audit The audit system working Public The implementation working group72 The existing food regulatory system83 Cost to government and business84 Introduction to the audit , second- and third-party for food safety and liability95 Criteria and approval for food safety Associate Food Safety Food Safety Senior Food Safety Technical use of audit teams and competency requirements of approval criteria for food safety Technical/scientific Food Safety Program auditing Processing Professional use of competency Standards in the approval of food safety The assessment The advantages of using an international Re-approval of auditors176 audit and how auditors will

4 Powers and duties of auditors and authorised The role of the auditor in regulation of food relating to the auditing of food safety Contracting with a food safety Approval of the food safety and planning for Frequency of Scope of Movement of frequency within a classification231AN audit Nonconformance categories and audit auditing multi-sited food Unannounced the Preparing for the Opening meeting with the food Closing meeting with the food Reporting audit Review of audit reports287 audit management conflict of the system will ensure changes in the food business or its food-handling operationsand the implications for for with appeals.

5 Complaints and reviews of the management Changes to legislative requirements328 Implementation of Scope of recognition of Recognition of equivalence process349 Supporting audit system -Advice for Food Businesses3510 Conclusion35 Appendix A Food safety auditor approval criteria36 Appendix B Industry categories38 Appendix C Develop a food safety program guideline competency standard42 Appendix D audit a food safety program guideline competency standard47 Appendix ESummary of submissions52 Figure 1 The three elements of the audit system11 Figure 2 The approval process18 Figure 3 Food safety audit and review process21 Table 1 Frequency ranges23 Table 2 Guidance on movement of food businesses within audit frequency ranges242AN audit SYSTEME xecutive summaryAt the request of State and Territory Health Ministers, the Australia New Zealand Food Authority(ANZFA) developed a package of food safety reforms to update existing regulatory requirements and toensure a nationally consistent approach to food safety.

6 As part of these reforms, ANZFA proposed thatfood businesses should be required, over time, to implement a food safety program based on HazardAnalysis and Critical Control Points ( haccp ) to control potential food safety hazards. ANZFA hasdeveloped a draft food safety program standard for this purpose. To help businesses meet such arequirement, a process for recognising the equivalence of existing food safety, quality and regulatorysystems is being that implement a food safety program requirement will need to develop an audit systeminfrastructure in order to assess compliance.

7 ANZFA has developed an audit system for the purposesof auditing food safety programs. The audit system comprises three major elements. These are:1. the food safety auditor approval process;2. the audit process; and3. the audit management roles and responsibilities of State and Territory Governments in ensuring the integrity of the auditsystem have been outlined throughout this safety auditor approvalThe audit system outlines three food safety auditor levels and appropriate criteria against whichapplicants should be assessed. The system ensures that auditors have the appropriate competenciesrequired to audit food safety rigorous approval process by an approval body accredited to an internationally recognised standardhas been recommended for approving food safety auditors.

8 A process for re-assessing auditors is alsorecommended, to maintain confidence in the competency of food safety processThe audit process outlines the role and responsibilities of food safety auditors and describes an auditmethodology based on an international have been developed for determining appropriate audit frequencies, for reportingnonconformances and for moving within audit frequency managementThe management system is based on an international standard and involves the development ofpolicies and procedures to ensure the integrity of the audit system .

9 It covers areas relating to auditingpersonnel, conflict of interest and commercial audit SYSTEMThe management system includes internal audits and review of the management system andassociated documentation by State and Territory and objectivesThis paper describes an audit system that has been developed by the Australia New Zealand FoodAuthority (ANZFA) in consultation with its stakeholders. The policy relating to the audit system is clearlydefined in this paper. There may, however, be implementation issues that require further consultationwith State and Territory Governments.

10 ANZFA will continue to play a role in identifying these issues andwill strive for a consistent approach to implementation where appropriate. This document has outlinedissues regarding implementation and the role of State and Territory Governments in the audit SYSTEM1 Background to the audit food safety reformsThe audit system has been developed for the purposes of auditing food safety programs. A food safetyprogram is based on the Hazard Analysis and Critical Control Point ( haccp ) principles and is adocumented program that systematically identifies critical points in food handling operations that, if notcontrolled, may lead to preparation of unsafe food.