Woolworths Quality Assurance Standard

Hi all,

Two weeks back, we got a proposal from an Australian customer for Nile Perch Fish portions. But for that they want us to be certified against the Woolworths Quality Assurance Standards (Version 7 of 2011). Now I am getting huge pressure from my boss that we have to go for it an win as it is a huge order (of course with high price) and he doesn't want to loose it. Now I request you people whom I believe can be relied on food safety and quality related matters to help me get out of this really bad situation. I would be really grateful if someone can get me a comparison of BRC food safety and Woolworths Quality Standards. And if possible give some sample documents to comply the Woolworths as we are certified to BRC already.

thank you all in advance,

kind regards,

Sanil S.

Hi all,

Two weeks back, we got a proposal from an Australian customer for Nile Perch Fish portions. But for that they want us to be certified against the Woolworths Quality Assurance Standards (Version 7 of 2011). Now I am getting huge pressure from my boss that we have to go for it an win as it is a huge order (of course with high price) and he doesn't want to loose it. Now I request you people whom I believe can be relied on food safety and quality related matters to help me get out of this really bad situation. I would be really grateful if someone can get me a comparison of BRC food safety and Woolworths Quality Standards. And if possible give some sample documents to comply the Woolworths as we are certified to BRC already.

thank you all in advance,

kind regards,

Sanil S.

Dear QAMalpha,

I applaud yr enthusiasm.

I presume you realise that Woolworth's inclusion of the word "Quality" in their standard (WWS) is probably the No.1 difference. Similar to SQF++ I guess. It basically means that in addition to their (from memory) occasionally odd interpretation of Codex's HACCP, you are also required to demonstrate compliance with their various "quality" (ie non-safety) related items.

Unfortunately, I don't recall seeing any direct comparisons here between the 2 standards but i predict that the differences will not be few. The WWS tends to be somewhat (demandingly) individualistic from memory.

You can see a variety of probable basic "quality" differences (for WWS version 5) and criticisms thereof in this thread -

http://www.ifsqn.com...dpost__p__26456

(Have not seen any comparisons between WWS 5 /6 / 7 so maybe there have been some improvements in the later ones.)

Rgds / Charles.C

I have never worked with BRC but I have heavily with SQF and WQA. I have even developed a program that catered for both SQF and WQA at one site. I didn't find that much of a difference between the two.

At the end of the day, Woolworths did what lots of other big companies do... take the good bits from the global standards such as BRC, IFS, SQF, etc and created their own fussy, snobby food safety and quality standard.

I write programs for a living so sorry to say, I quite enjoy developing a food safety and quality management system against the WQA standard. Call me crazy.

As you are already BRC, I doubt there would be much further to integrate. Hopefully someone here who has experience with both WQA and BRC can help you.

Have you been to the Woolworths website? There is an abundance of information on it:

http://www.wowlink.c...Compliance/WQA/

Dear Jaqmka,

Definitely not crazy.
But perhaps a little generous ?

HACCP started out by covering “Safety”, “Quality” and “Economic Fraud” (despite, i think, the original theory being microbiologically based). The last two were rapidly phased out after evaluating user feedback. The reason ? – ”too many cooks spoiling the broth”, the Broth being Food Safety.
IMHO, Woolworths are just turning the clock back. Similarly SQF super. I have some criticisms of the motivations driving the BRC standard but I do believe their primary focus is valid.

I guess the WWS = approx. (HACCP + (non-safety) ISO 9001), so if you have ISO9001 already, maybe no great inconvenience to enlarge the HACCP part.

Rgds / Charles.C

Yes, there is a lot of ISO 9001 in the WQA.

Yes, I can be generous at times. :)

Speaking of HACCP, I use mine not only for the micro, chemical, physical contamination (as we all do) but also allergen cross contamination, quality, and regulatory.

I've considered also throwing in there food defence but the thought of that gives me a headache so haven't yet and so far, my food defence programs have been passing!

Dear Jakqma,

Thanks yr reply and thoughts.

(Apologies to QAMalpha)

Ahhh, what is HACCP ? . A rose by any other name ?
.
I remember a thread here some time ago discussing whether psychological work hazards should be included in HACCP. Well, why not ? BCPAM ?

I suppose “HACCP” can be interpreted in any way one likes since it is considered as being evolutionary. Although some people do try to “broadcast” their modifications , eg HACCDP, (http://www.foodsafet...nse-into-haccp/ ).

Or perhaps it’s better to specify Codex HACCP or NACMCF HACCP, or even GFSI HACCP ??
(C-, N-, G- HACCP ?)

I must admit that I conceptually (traditionally?) prefer an equation like –
Food Safety = HACCP + Traceability + Product Recall + …
(where HACCP is interpreted as, say, by Codex)

Rather than –
HACCP = Hazard Analysis + Critical Points + (5 principles) + Traceability + Product Recall +…

However my “HACCP Manual” is unarguably titled / organised in alignment with the latter formula. Sighhhhh.
(of course, it's easy to change the title but "Food Safety" somehow sounds so much less impressive !)

Rgds / Charles.C

Hi Sanil


I audit WQA, BRC and SQF and there are a fair few differences when it comes to WQA. Please also keep in mind that Version 8 is about to be published in the coming weeks so when that happens, I suggest making sure you write any additional requirements to the Version 8. From the training that I have had so far in the new version, there is a lot more emphasis on high care and high risk facilities. Foreign matter control also features heavily including the requirement to conduct FM bag audits on a regular basis. Some of the other differences off the top of my head include completing a mock recall (including traceability activity) every 6 months on a Woolworths branded product (this includes 'fresh" products going in the deli eg. fish), full product assessment against the finished product specification, finished product testing (micro, chemical, sensory) on a regular basis and at end of shelf life, inclusion of WW specific requirements around product recall and training in legislation (fair trade, food safety + associated), product recall, contingency planning (for management team).

That is not everything, but gives you a little start. I suggest you download the standard from their website and undertake a GAP audit against what you currently have in place and the WQA requirements. There is also some excellent guidance documents on their website. JAKMQA has already provided the link.

Good luck!

Amanda

Funnily enough, my last project had three folders: FSQMS with support programs such as GMP, Allergen control etc. Then one just for HACCP, and another labelled “Product Identification, Traceability & Recall”. Yes, the last one is a long named manual, I know!

When I get lost on the whole HACCP interpretation, I take it back to the Codex too... brings the simplicity back. You’re right: it can get out of control.

Charles, thank you for the laughs – quite needed at the end of day filled with career, babies and all other relationships in between.


*apologies for being off topic too*.

Hi All,

Would anyone be able to post Woolworths Quality Assurance Standard on here? It would be good to compare this with some of the UK retailer standards.

Many thanks,


Simon



UPDATE: Never mind, I have just found everything on the link a few messages above. Thank you all.