Food Quality Assurance and Food Safety

During my career I have had several job interviews that ask for a Quality Manager who has experience in HACCP and Food Safety.  This is puzzling since HACCP IS a food safety program and IS administered by the QA Department.  So - what is in the mind set of companies that separate the two functions?  Below are definitions for the two areas;

Food Quality Assurance:

The acceptable characteristics, of the product being sold, where the acceptability is determined by the customer/consumer.  This can include size, shape, texture, package size, flavor, colour, nutritionals, or even functionality.  Sanitary working conditions are a factor which deal with elimination of chemical, physical, microbiological contamination.  Other regulatory topics are also included – Hallal, Kosher, Allergen, traceability, organic.  This all is combined in the activities of the “Quality System” which include the day to day testing performed as quality control.

Food Safety: 

Safety specifically deals with the handling/preparation/storage/transportation of food to prevent foodborne illness.

It does sound as if Food Safety is HACCP.  However, HACCP does include physical and chemical contamination as well as the microbiological issues that can cause foodborne illness.  Unfortunately, at this time, a company can divide and name jobs/functions as they wish.  This does cause ambiguity and misconceptions. 

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 To me the notions of QA and Safety can be summed up as Quality Assurance (Quality Systems) is the overall policy program which has both quality control and food safety running below it.  The QA Manager should have a food safety supervisor and a quality control supervisor under them.

Validation Audit

OK – I generally talk about the various issues and techniques around the Food Safety and Food Quality programs.  What I have not written about is best practices.  I recently saw a particular best practice and wished to share.  If you (as a reader) have a best practice – please tell me about it.  The one that I saw related to Validation audits.

We know that we need to do validcation audits as part of HACCP and GFSI systems.  But how do we structure / organize the audit?  Here are my thoughts and the best practice that I recently saw.

 STEP 1: Training

A .Train personnel on how to conduct themselves as auditors and how to conduct an audit.
B. Know that Validation audits should be done by personnel who are not responsible for the area being audited.
C. Create a matrix of who audits and which element of the the GFSI system.

 STEP 2: The Schedule

Create a folder in Outlook or a calendar specific for when each audit is to occur / who will do the audit / and when all CARs (Corrective Action Required) and other various due dates are required for completion. 
 

STEP 3: The Folder                                                          

Create a folder for each process being audited. From what I have seen, this folder has several areas and everything for the audit is in one folder.

Section A – Front of folder.  All SOPs and Policies, pertaining to the element, are attached.  Auditor is to review the SOPs / Policies before conducting the audit.  To understand the element training may need to be conducted so the auditor understands the element that they will be verifying.

Section B – The Audit Form. 

 

 

 Section C – Back of folder information.  Attach blank copies of all records / logs that pertain to the validation audit.  This is for reference only.

 STEP 4: After Audit.

Return the audit to the responsible manager and audit committee for review, creation of CARs, action plans and due dates.  There should also be regularly scheduled meetings to review audits and keep all members up-to-date.