Introduction
M Dillon, Mike Dillon Associates Limited, Grimsby, UK

Food standards and auditing
M Dillon, Mike Dillon Associates Limited, Grimsby, UK

• Introduction: why have standards become so important?
• What are standards?
• Standards and specifications
• Increasing importance of HACCP-based Codex standards (GATT)
• European Union standards
• UK Food Safety Act
• The need for audit
• List of useful websites
• References
• Appendix: Example taken from GMP Manual

What auditors look for: a retailer's perspective
S Dix, Tesco Stores plc, Welwyn Garden City, UK

• Introduction
• Routine auditing: new suppliers
• Routine auditing: existing suppliers
• Non-routine auditing
• Summary

Regulatory verification of safety and quality control systems in the food industry
V McEachern, A Bungay, S Bray Ippolito and S Lee-Spiegelberg, Canadian Food Inspection Agency, Nepean, Canada

• Introduction: the role of safety and quality control systems in the food industry
• The principles of an effective food safety and quality control system
• The role of government and industry in achieving food safety and quality
• Regulatory verification versus audit
• Regulatory verification of industry food safety and quality control systems
• The Canadian approach

Part 2: Safety and quality

Assessing supplier HACCP systems: a retailer's perspective
M Kane, Food Control Limited, Cambridge, UK (formerly Head of Product Safety, Sainsbury's Supermarkets Limited)

• Introduction
• Retailers and the development of supplier HACCP systems
• Assessing the effectiveness of supplier HACCP systems: routine audits
• Non-routine audits: the use of customer complaint data analysis
• Common weaknesses in HACCP systems
• The future development of HACCP
• Conclusions

TQM systems
D J Rose, Campden and Chorleywood Food Research Association, Chipping Campden, UK

• Introduction
• The scope of a quality system
• Developing a quality system
• Implementation
• Performance measuring and auditing
• Benefits
• Future trends
• References

Auditing HACCP-based quality systems
N Khandke, Unilever Research, Sharnbrook, UK

• Introduction
• HACCP and quality systems
• Establishing benchmarks for auditing
• What the auditor should look for
• Future trends
• References

Laboratories and analytical methods: quality control
R Wood, Food Standards Agency, London, UK

• Introduction
• Legislative requirements
• FSA surveillance requirements
• Laboratory accreditation and quality control
• Proficiency testing
• Analytical methods
• Standardised methods of analysis for contaminants
• Conclusion and future trends
• References
• Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises

Part 3: Other types of audit

Benchmarking
D Adebanjo, Leatherhead Food Research Association, UK

• Introduction
• Basic principles of benchmarking
• Understanding your organisation and its processes
• Identifying potential benchmarking partners
• Preparing for a benchmarking visit
• Analysis and improvement
• Review
• Managing the benchmarking process
• Sources of further information and advice
• Further reading

Environmental audits and life cycle assessment
B Mattsson and P Olsson, The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

• Introduction
• Environmental legislation
• Environmental management systems (EMS)
• Auditing on EMS
• Other environmental assessment methods
• Introduction to LCA
• The food life cycle
• Case studies
• The benefits of LCA
• Future trends in LCA
• References

Auditing organic food processors
J R Parslow and J Troth, Soil Association Certification Limited, Bristol, UK

• Introduction
• Defining organic food processing
• Certification and the auditing process
• What auditors look for (on site at an inspection)
• Summary and future trends
• References