Transcript หลักเกณฑ์สุขลักษณะที่ดีใ

12-ICIT: Going for Gold
Jun 26-27, 2006
Dr Prasert Suttiprasit
12-ICIT: 02-01K
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Quality & Food Safety Process Approaches
Organizations are more efficient and effective
when they use a process approach.

Applying a process model concept to incorporate with in
the framework of various international standards and
quality tools create extremely value-added.

The processes must control all activities within the
organization.
Processes have to eliminate the opportunities for
nonconformities and not rely on personnel to catch
problems and manage processes.
Jun 26-27, 2006
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National – Network – International Food Standards
Aldi system
DS 3027
FAMI-QS
Kraft food system
M&S system GDP
Nestlé NQS
ISO 9001
Eurepgap
IFS
GMP standard for Corrugated
& Solid Board
Friesland Coberco FSS
BRC-Food
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Waiterose
system
GTP
GMP TISI
GMO
ISO 14001
Ducth HACCP
SQF
GFSI Guide
AG 9000
GMP
GAP
McDonalds system
Dr Prasert Suttiprasit
Irish HACCP
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Global/International Food Quality & Safety Standards
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From Farm to Table / From Farm to Fork
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Process Approach Characteristics
Handle all issues of every quality and food
safety management system ISO 9001: 2000,
GMP/GHP and HACCP, ISO 22000, BRC and
etc.
Common documents for as many parts of
the system as possible.
Have the unique management operation
strategy including the single integrated
quality and food safety management
working team.
If possible do things just once but for all
parts of the systems, e.g. management
review, supplier control, internal audits and
etc.
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Step 1: Analysis of Company Status
Has to evaluate the company status, i.e. it
strengths-weaknesses-opportunities-threats
Step 2: Defining the Company Vision/Mission and
Strategy
Step 3: Identifying Company Processes
Step 4: Simplifying
Put the effort to identify and eliminate non-value
adding activities in a process
Step 5: Characterizing
Key Performance Indicators, KPIs
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Step 6: Implementing & Monitoring
To assures that the metrics associated with the
process have been established and maintained
Step 7: Determining for Improvement
To determine whether the process is needed to be
re-designed.
Step 8: Improving (PDCA)
The classic P-D-C-A principle still be active and
good for all processes.
Step 9: Re-designing
If incremental improvement yields diminishing
absolute returns, re-designing has to be the
choice.
Jun 26-27, 2006
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Vision/Mission
Defining
2
Status Analyzing
3
5
4
Process Identifying
Simplifying
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Redesigning
1
No
Charactering
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Can be Improving?
Yes
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Implementing &
Monitoring
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Improving
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Quality & Food Safety Standards
Jun 26-27, 2006
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Quality & Food Safety Standards
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Quality & Food Safety Standards
RECOMMENDED
INTERNATIONAL CODE OF PRACTICE
GENERAL PRINCIPLES OF
FOOD HYGIENE
CAC/RCP 1-1969, Rev. 4-2003E
Joint FAO/WHO Food Standards Programme
CODEX ALIMENTARIUS COMMISSION
Jun 26-27, 2006
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Quality & Food Safety Standards
Managing Food Safety: A Manual for the Voluntary
Use of HACCP Principles for Operators of Food
Service and Retail Establishments
Additional copies are available from:
Office of Compliance
Division of Cooperative Programs (HFS-625)
Center for Food Safety and Applied Nutrition
Food and Drug Administration
5100 Paint Branch Parkway
College Park, MD 20740
(Tel) 301-436-2350
U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition
[July 2005]
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Quality & Food Safety Standards
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Quality & Food Safety Standards
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INTEGRATION OF STANDARDS
IMS
ISO
GMP
HACCP
Procedures
WIs & Other Supporting Docs
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Integrated Documentation Structure
Strategic Establishment
Vision-Mission-Policy-Objectives
Strategy Plan
Organization Management System
Organization Structure, Responsibility and Authority
Management and Customer Focus
Management Control and Review
Application Matrix of BRC, ISO 22000, Codex
GMP/GHP and HACCP, and ISO 9001 : 2000
Integrated Production Process and Floor Plan
Diagram
Resource Management and Factory Environment
Standards
Production Hygiene and Prerequisite Programs
HACCP System
Process Control, Measurement and Analysis, and
Corrective and Preventive Actions
Required Documented Procedures and Supporting
Documents
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