Gestin de la inocuidad

Capacity Building Program

Dr. Miguel Gortari
BRC Amricas
miguel.gortari@brcglobalstandards.com

Resumen de exposicin
Los negocios y la confianza
Los riesgos y el impacto en la Marca
La Madurez y Liderazgo de los
Estndares BRC
La Movilidad de las Marcas y el
mercado Regional
Estrategia de soporte de BRC Global
Standards
El Programa pre certificacin

A la velocidad de la
confianza

Cmo se destruye la
credibilidad?
1. ETAs
2. Fraudes
3. Sabotajes
4. Riesgo: COMUNICACIN
. medias verdades
. Velocidad de difusin
. Impacto sobre la marca

Fragilidades y Vulnerabilidades
Prevencin de adulteracin
intencional de la cadena de
suministro alimentario
Motivada por comportamiento o
ideologas
Motivada econmicamente

Mantenimiento de la
calidad del alimento
Aceptable para los
consumidores
Estndares legales

Food
Defense /
Food
Fraud
Food
Food
Quality
Safety
Food
Security

Prevencin de
adulteracin no
intencional /
accidental de la
cadena de suministro
de alimentos
Basado en la ciencia
Enfermedades
causadas por
alimentos

Sospech
a?

Garanta de un continuo
suministro de alimentos inocuos,
costeables y nutritivos
5

INFODEMIOLOGA
Figure

Los
negocios
crecen y
avanzan a
la velocidad
de la
confianza

MARCA
Confianza
Proveedores
de Bienes
Materias
primas
+
Ingredientes
+ Envase
+ Insumos
Proveedores
de Servicios
Claves
Laboratorios
+ Agua
+ Transporte
+ Seguridad
+ informtica
+ Otros

Personas

Entorno

Equipos

Informaci
n

Materiale
s

PRODUCTO
FINAL
Contenido
+
Envase
+
Etiqueta

Consumidor
FINAL
Necesidad
+
Gusto
+
Practicidad

Gestionamos
Riesgos & Desafos
Inocuidad de los alimentos
Defensa de los alimentos
Fraude en los alimentos
Mayor practicidad
Diseos novedosos
Ms vida de estantera

Base piramidal del Programa de

Inocuidad
HA
CC
P
CONTROL DE
PRODUCTO Y
PROCESOS
BUENAS PRACTICAS DE
MANIPULACIN BPM/PPR

No existe una sper

herramienta
Minimizamos los
riesgos
Sinergias de
actividades
Co Responsabilidad
de todos
9

Plan anti Fraude

Etiqueta
do

Fraud
e

Sub
estndar

Cantida
d Peso

MEDIDAS PREVENTIVAS

CONTEXTO

Conteni
do

Plan anti Sabotaje

Sabota
je
Oportunid
ad

Medios

MEDIDAS PREVENTIVAS

CONTEXTO

Motivos

Percepcin del
Consumidor
Su
pe
rio
rid
ad
Conformidad

Lealtad
del Consumidor

Competenci
a

Satisfaccin
del Consumidor

Cooperaci
n

Control de Riesgos

Confianza
del Consumidor

Estndar Global BRC

http://www.brcglobalstandards.com/

Resultado del proceso de certificacin

en Centro & Sud Amrica

15.000
Plantas
certificadas
en el Mundo
LATAM?

20.000
Plantas certificadas en el
Mundo
577
Plantas certificadas en
C&S. Amrica

5500
Plantas
certificadas en
el Mundo
120
Plantas
certificadas
en S. Amrica

Distribucin por Categoras de productos

y
ad
eo
es
s
t
s
e
a
c
n
r
oc
ce
ut L
r
r
P
e
ca
F
P
s
s
os
s
Cr

re
g
n
I
es

nt
e
i
d

Plataforma de Comunicacin
www.brcdirectory.com

http://
www.brcdirectory.com/Siteresults.aspx?CountryId=776&StandardId=

Movilidad de las
Marcas propias

Site Details
Conservas Isabel Ecuatoriana S.A. - Manta
BRC site code : 1512679
Contact :

Email:

mcamacho@isabel.com.ec

Telephone:

Fax:
Address :
City :
Zip Code :

Zona Industrial Los Esteros

Manta
P.O. BOX 4863

Region / State :
Country :
GPS
coordinates :
Telephone :
Fax :
Email :

ECUADOR
38.21202000000000000;23.88272000000000000
(593-5) 621120
(593-5) 625651
mcamacho@isabel.com.ec

Web site :
Certification details :

Standard :

Food
Aenor

Desarrollando Capacidades de
Suplidores Locales Globlal Market
Programme

Estrategia de soporte BRC

Entrenamiento
Pre
certificacin
Asesores

http://www.brcglobalstandards.com/Manufac
turers/Food/Enrolment.aspx#.
U0ceSlV5Oyo

ENROLMENT
Proceso simple y rpido
12
hs.

INTERNO (mx. 6 meses)

CURS
O

Recolecci
n de datos

Auto
Eval
uaci
n

Ajustes
y
reporte

Score
Card

Auditor
a
CB

Reporte

28
das

Plan de
Accin

Enrolment Checklist de Auto evaluacin

Basic Level Requirement
Intermediate Level Requirement
Full Certification Level Requirement

A flow diagram shall be prepared to cover each product, product category or process. This shall set out all aspects of the food process
operation within the HACCP scope, from raw material receipt through to processing, storage and distribution. As a guide, this should
include the following, although this is not an exhaustive list:

plan of premises and equipment layout

raw materials including introduction of utilities and other contact materials, e.g. water, packaging
sequence and interaction of all process steps
outsourced processes and subcontracted work
process parameters
potential for process delay
rework and recycling
low/high-care/high-risk area segregation
finished products, intermediate/semi-processed products, by-products and waste.

Verify flow diagram Codex Alimentarius Step 5

The HACCP food safety team shall verify the accuracy of the flow diagrams by on-site audit and challenge at least annually. Daily and
seasonal variations shall be considered and evaluated. Records of verified flow diagrams shall be maintained.

List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards Codex Alimentarius Step 6, Principle 1

The HACCP food safety team shall identify and record all the potential hazards that are reasonably expected to occur at each step in
relation to product, process and facilities. This shall include hazards present in raw materials, those introduced during the process or
surviving the process steps, and allergen risks (refer to clause 5.2). It shall also take account of the preceding and following steps in the
process chain.
The HACCP food safety team shall conduct a hazard analysis to identify hazards which need to be prevented, eliminated or reduced to
acceptable levels. Consideration shall be given to the following:
likely occurrence of hazard

severity of the effects on consumer safety

vulnerability of those exposed

survival and multiplication of micro-organisms of specific concern to the product

presence or production of toxins, chemicals or foreign bodies

contamination of raw materials, intermediate/semi-processed product, or finished product.

Where elimination of the hazard is not practical, justification for acceptable levels of the hazard in the finished product shall be determined
and documented.

Audit Score Card

Global Standard for Food Safety
Issue 6

Site Name
BRC Site
Code

Date of Audit

Basic

Intermedi
ate

Full

Tot
al

Critical
Major
Against SoI

Major

Minor

Sectio
n
Score
1
2

Senior
Management
Commitment
The Food Safety
Plan - HACCP
Food Safety and
Quality
Management

100%
100%

Over 100
all
%

Enrolment Audit Report

Global Standard for Food Safety Issue 6: July 2011 1.Audit
Summary
Company name
The Bakers Oven
BRC Site Code
1768780
Site name
The Bakers Oven
Scope of audit The production of fully baked fresh sliced bread and bread rolls (white,

wholemeal and granary varieties).

Exclusions from scope None
Audit Finish Date 2012-07-07

2. Results
Audit result Enrolment Audit score 69%
Audit type
Announced
Audit frequency 12months Re-audit due date
2013-07-07
Previous audit score 0 %
Previous audit date Select a date
Standard Section Section Score
1 Senior Management Commitment 71%
2 HACCP
63%
3 Food Safety Quality Systems
55%
4 Site Standards
73%
5 Product Control
67%
6 Process Control
89%
7 Personnel
70%

Resumen de Beneficios
Enrolment
Demostracin de fortalezas y
compromisos
Insercin comercial: 1 Evaluacin sirve
para varios canales de venta.
Planificacin de prioridades y Tiempos sin
lmite.
Evaluacin de conformidad y avances
anuales
Desarrollo paulatino de Cultura
organizacional

BRC es ms que un
Estndar
BRC est invirtiendo en dar soporte a la industria con
informacin, datos y experiencia
Permanente actualizacin de los Estndares, de los
Auditores, Tutores y la mejora de la performance de los
Organismos de Certificacin aprobados.
BRC contina siendo la principal opcin como Estndar de
INOCUIDAD Y CALIDAD para plantas elaboradoras de
alimentos.
El Directorio de BRC es la base de datos de informacin
para facilitar los contactos entre Compradores y
Elaboradores

Muchas gracias
Dr. Miguel Gortari
BRC Amricas
miguel.gortari@brcglobalstandards
.com