Please be so kind to answer me this: With respect to document control for the GFSI benchmarked schemes, what is the delineation between the documents that SHALL be controlled and those documents that do not require control?
As a general rule I would say documents (including records) pertaining to legality, quality and safety must be controlled. For BRC you can add documents relating to authenticity.
GFSI mention compliance with the standard and food safety. GFSI benchmarking requires that 'The standard shall require that documentation procedures are in place to demonstrate compliance with the standard and ensure that all records required to demonstrate the effective operation and control of its processes and its management of food safety....'
So it is down to the specifics of the scheme that you choose.
GFSI Guidance Document
Section 1: Food and Feed Safety Management Requirements
Table I – Food Safety Management Requirements
Scopes of Recognition AI, AII, BI, BII, C, D, EI, EII EIII, EIIV and L
FSM 3 Food safety manual
The standard shall require the organisation has a Food Safety Manual or documented system having a scope appropriate to the range of business activities to be covered, including documented procedures or specific reference to them and describing the interaction of the related process steps.
FSM 8 General documentation requirements
The standard shall require that documentation procedures are in place to demonstrate compliance with the standard and ensure that all records required to demonstrate the effective operation and control of its processes and its management of food safety are securely stored for a time period required to meet customer or legal requirements, effectively controlled and readily accessible when needed.
FSM 10 Procedures
The standard shall require that the organisation establish, implement and maintain detailed procedures and instructions for all processes and operations having an effect on food safety.
Here are some key elements from the main for schemes for food manufacturers:
BRC Global Standard for Food Safety Issue 7
3.2 DOCUMENTATION CONTROL
The company shall operate an effective document control system to ensure that only the correct versions of documents, including recording forms, are available and in use.
3.2.1 The company shall have a procedure to manage documents which form part of the food safety and quality system.
Documents must be effectively controlled to ensure that staff are working with the most up-to-date information and to minimise the potential for mistakes. Documents include policies, procedures, work instructions, records, forms, specifications, data lists etc. and information that is written down and defined. They may be available on paper (i.e. as ‘hard copy’) or in electronic format.
Key documents found to be in use during the audit and which are not properly authorised or of the correct version may lead to a non-conformity.
In order to demonstrate the control of document issue, it is necessary to maintain a register of all controlled documents, their allocation and issue status. Where the controlled documents are all contained on an electronic system, it is usual for printed versions to be marked uncontrolled. Each copy must be authorised (e.g. with a signature or stamp) to show it is for use, and each must be given a version number so that out-of-date documents can be identified and removed. This must be evidenced by the fact that all documents in use are the most up-to-date version.
3.3 RECORD COMPLETION AND MAINTENANCE
The site shall maintain genuine records to demonstrate the effective control of product safety, legality and quality.
Records are documented information that provides permanent evidence about past events – particularly events concerning product safety, quality and legality. Records must therefore be maintained in an appropriate way to ensure they demonstrate control of systems and operations.
SQF Code Edition 7.2
2.2 Document Control and Records
2.2.1 Document Control (M)
188.8.131.52 The methods and responsibility for maintaining document control and ensuring staff have access to current documents shall be documented and implemented.
184.108.40.206 A register of current SQF System documents and amendments to documents shall be maintained.
220.127.116.11 Documents shall be safely stored and readily accessible.
2.2.2 Records (M)
18.104.22.168 The methods and responsibility for undertaking monitoring activities, verifying, maintaining and retaining records shall be documented and implemented.
2.2.1 Implementation Guidance
What does it mean?
This element relates back to 2.1.3 Food Safety and Quality Management System. All management system documents (e.g., policies, procedures, specifications, food safety plans, food quality plans, work instructions), plus any other operational reference documents (e.g., external codes, regulations, customer requirements, equipment instructions, etc.), must be controlled to ensure their currency and relevance. This includes forms which are the templates for records that are used to report test, inspection and audit results.
A register of all documents must be maintained including when they were issued, updated and who has a copy of each document. Documents referred to include, for example, pre-requisite programs, food safety plans, food quality plans, SSOPs, SOPs, other work instructions and raw material and finished product specifications, etc.
This is where SQF can cause confusion because in theory to achieve Level 2 and the GFSI benchmarked certification you do not need to control documents pertaining to quality:
LEVEL 2 Food Safety Plan (accredited certification, GFSI recognition)
2.1.3 Food Safety Management System (M)
22.214.171.124 A food safety manual shall be documented and maintained in either electronic and/or hard copy form.
LEVEL 3 Food Quality Plan (accredited certification, GFSI + Quality Management)
2.1.3 Food Safety and Quality Management System (M)
126.96.36.199 A food safety and quality manual shall be documented and maintained in either electronic and/or hard copy form.
IFS Food V6
2 Quality and Food Safety Management System
2.1 Quality Management
2.1.1 Documentation requirements
188.8.131.52 The system for food safety and quality management shall be documented and implemented, and shall be retained in one location (food safety and quality manual or electronic documented system).
184.108.40.206 A documented procedure shall exist for the control of documents and their amendments.
220.127.116.11 All documents which are necessary for compliance with the product requirements shall be available in their latest version.
2.1.2 Record keeping
18.104.22.168 All relevant records necessary for the product requirements* shall be complete, detailed and maintained and shall be available on request.
22.214.171.124 Records shall be legible and genuine. They shall be maintained in a way that subsequent manipulation of records is prohibited.
* 1.1 Corporate policy/Corporate principles
1.1.1 The senior management shall draw up and implement a corporate policy. This shall consider as a minimum:
– product requirements (includes: product safety, quality, legality, process and specification).
The current benchmarked scheme doesn't cover quality:
4.2.2 Control of documents
Documents required by the food safety management system shall be controlled. Records are a special type of document and shall be controlled according to the requirements given in 4.2.3.
The controls shall ensure that all proposed changes are reviewed prior to implementation to determine their effects on food safety and their impact on the food safety management system.
4.2.3 Control of records
Records shall be established and maintained to provide evidence of conformity to requirements and evidence of the effective operation of the food safety management system. Records shall remain legible, readily identifiable and retrievable. A documented procedure shall be established to define the controls needed for the identification, storage, protection, retrieval, retention time and disposition of records.
There is a quality element which was added this year based on compliance with ISO 9001:
To meet this wish the Board of Stakeholders decided on 24 February 2015 to add a voluntary ISO 9001:2008 module to the existing FSSC 22000 certification scheme, offering a combined FSSC 22000 and ISO 9001 certificate.
As from 1 March 2015 FSSC 22000-Q certification is available for organizations wishing to integrate food quality management into their certified scope.