Audit Strategies and
Practices of the USDC
Seafood Inspection Program
Steven Wilson
Chief Quality Officer
USDC Seafood Inspection Program
http://seafood.nmfs.noaa.gov
Food Safety Agencies
USDA
EPA
HHS
Seafood Production
USDC
FDA
NOAA
Mandatory
Regulatory
Compliance
Voluntary,
Regulatory
Technology
Compliance
plus
Development
product quality
inspection services
Overview
• Federal
• Voluntary
• Fee for Service
• Domestic and Overseas
Participants and Beneficiaries
• Harvesters
• Processors
• Distributors
• Retailers
• Food Service Operators
• Importers and Exporters
• Foreign Processors
• Foreign Governments
Consumers
Summary Statistics
• Total volume inspected:
– Over 2 billion pounds per year
• Firms utilizing USDC services:
– Approx 2,650
• FY 2008 Budget:
– $19.0 million
Seafood Imports
• ~80% of Seafood Products Consumed in
U.S. are Imported
• Numerous Species & Product Forms
• Originate from Countries with Wide-
Ranging Infrastructure, Capabilities, &
Controls
Audit Services
• Facilities are audited 4
•
times per year to verify
compliance with FDA
regulations and Program
requirements.
Companies meeting FDA
regulations are listed in
the USDC Participants
List as Approved
Establishments.
Product Inspection and Certification
Contract
inspections for
specified lots or
product shipments
can be conducted
in country or in the
United States.
Consultative and Training Services
• Sensory and HACCP Training
• Evaluation
• Auditor Training
• Systems Development
Recent Audit Trends
• Suspicion of Auditing Profession
• Move to Formal System Evaluation
• Unprepared Government and Private Party
Food System Evaluators
• Auditor Competencies Being Defined
• Formal Certification (Internal and
External)
Program Audit Strategy
•
•
•
•
•
•
Audit Frequency Based on Compliance
Auditing is a Function of Management
Auditors are Qualified to Perform Their Tasks
Measurements are Taken Against Defined
Standards
Conclusions are Based on Fact
Audit Reports Focus on the Control System
International Recognition
• ISO 22003
• ISO 19011
• Adoption of the Standards for Internal Use
• Participation in Their Development
• Proponent of Proper Audit Practices
Audit Strategies
• Proper Planning
• Documents and Records
• Interview Techniques
• Product Verification
• Strong Audit Report
• Corrective Action Cycle
Recommended Certification
Solution
• High School
• Courses in Food Science from Accredited
•
•
•
•
•
Universities
Work Experience
Peer Certification
Audit Experience
Final Evaluation
Recertification and Maintenance (3 years)
Thank you!