Global Food Safety Standards - Overview &
Comparison of HACCP based Standards Webinar
Presenter: Ronnie Gurung
Principal Advisor, Program
Manager ( Food)
SAI GLOBAL
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Webinar Overview
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Background & Current Trends of Food Safety initiatives
GFSI purpose and background
HACCP
Overview and Comparison of GFSI recognized Food Safety standards
GFSI:
Elements of an effective Food Safety Management System.
How to decide which scheme to apply within your organization.
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1st Polling Question
How many audits are you performing every year to satisfy customer
and regulatory requirements?
a) 1-3
b) 4-7
c) 8-11
d) 12-15
e) 15 +
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Current Drivers & Risks:
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Health Risks –
Recent spate of product and produce recalls
Compliance to Regulation, Legal, Industry bodies
Risk of bioterrorism
Consumer watchdogs, Customer demands and satisfaction
Food safety hazards and genetically modified food concerns
Developing food technology
Demand for supply chain confidence
Brand protection
Consistent delivery of quality service/product
Gain preferred supplier status and access to new markets
Realise the company's strategy for pursuing quality
Operational efficiency.
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Its enough to make you sick!
 Millions of dollars in costs
 Kellogg’s stated in a newspaper article that
the recent peanut butter issue costs its
company 70 million dollars. That was the
cost to just one company
 Hepatitis A scare in Sundried tomatoes
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Emerging Issues
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Change in Eco system – leading to more pests
Unexpected Flooding.
Emerging Microorganisms.
Nanotechnology
Dioxins in Pork ( Irish pork)
Melamine in Milk
Increasing food allergens
Agri-Food Group
Food Safety Standards Background
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Polling Question
How many food safety standards does your company have to comply
with?
a) 1
b) 2-4
c) 5 -7
d) More than 7
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Food Safety Background
 Mandated compliance by both retailers and manufacturers around the
world will continue to grow
 Benchmarking of audit schemes is a good first step
 Further convergence between food safety standards will happen, like in
other industries
 GFSI (Global Food Safety Initiative) recognized as a benchmark
process for food safety management schemes
 Further inclusion and recognition of 3rd party certification programs in
regulation
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Polling Question
Have you heard about GFSI recognised standards?
a) Yes
b) No
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What is GFSI?
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The Global Food Safety Initiative created in May 2000 by the Global
Food Business Forum (CIES), a network of 175 retailers and 175
suppliers in over 50 countries
Established as not for profit foundation 2005
Purpose was to harmonize international food safety standards and
reduce the need for multiple supplier audits
Produced GFSI Guidance Document outlining key elements that a
food safety standard should contain
The GFSI guidance document is freely available on the CIES web site
www.ciesnet.com)
CCvD
(Dutch
HACCP)
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GFSI Objectives
 Maintain a benchmarking process for food safety
management schemes to work towards convergence
between food safety standards, as outlined in this guidance
document.
 Improve cost efficiency throughout the food supply chain
through the common acceptance for GFSI recognized
standards by retailers around the world.
 Provide a unique international stakeholder platform for
networking, knowledge exchange and sharing of best food
safety practice and information.
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To be approved by GFSI as a comparative, standard owners
have to
ensure their Standard includes the following key elements
6.1.1 General Requirements
6.1.12 Corrective action
6.1.2 Food safety policy
6.1.13 Control of nonconformity
6.1.3 Food safety manual
6.1.14 Product release
6.1.4 Management responsibility
6.1.15 Purchasing
6.1.5 Management commitment
6.1.16 Supplier performance
monitoring
6.1.6 Management review (including HACCP)
6.1.17 Traceability
6.1.7 Resource Management
6.1.18 Complaint handling
6.1.8 General documentation requirements
6.1.19 Serious incident management
6.1.9 Specifications
6.1.20 Control of measuring and
monitoring devices
6.1.10 Procedures
6.1.21 Product analysis
6.1.11 Internal audit
References from the GFSI Guidance Document 5th Edition
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GFSI - Benchmarking
 Benchmarking by GFSI ensures the core standards are
equivalent
 The benchmarking process was not designed to create a single
super standard, but to allow innovation and competitive
development between standard owners, while meeting a core
set of requirements
 Has allowed many of the world’s biggest retail groups to accept
audits against any of the five GFSI recognized processor
standards namely BRC, SQF 2000, FSSC 22000(inc ISO
22000), IFS & Dutch HAACP
 For agricultural standards, SQF 1000 is benchmarked.
 GlobalGAP fruit and Vegetable standard Option 1&2 only has
benchmarked
 GFSI are working with GlobalGAP to align their benchmarking
schemes to try align & provide mutual recognition of other farm
standards
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GFSI Benchmarked Standards
The Global Food Safety Initiative currently fully recognises five
manufacturing schemes:
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BRC – Global Standard for Food Safety Version 5
International Food Standard Version 5
SQF 2000 Level 2
Dutch HACCP ( Option B)
FSSC 22000 ( Conditional Recognition)
There are also two recognised primary production (pre-farm gate) schemes
 Global GAP ( Fruit and Vegetable scope options 1 and 2 only)
 SQF 1000 Level 2 ( against version 4 of the GFSI document)
Agri-Food Group
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Food Safety Management Programs
CCvD
(Dutch
HACCP)
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Polling Question
Are you familiar with Codex HACCP Principles
a) Yes
b) No
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Codex Alimentarius Commission
 The Codex Alimentarius Commission was created in 1963 by FAO and
WHO.
 The purpose of Codex Alimentarius is: “to guide and promote the
elaboration and establishment of definitions and requirements for foods,
to assist in their harmonisation and, in doing so, to facilitate international
trade.”
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So what is HACCP?
Hazard Analysis
 Involves Identification of Hazard and their assessment.
Critical Control Points
 A point, step or procedure where a control can be used and a
food hazard can be prevented, eliminated or reduced to
acceptable levels
 HACCP focuses on preventing hazards in the food industry, not
on catching them when it’s too late.
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Preliminary Steps of HACCP
1.
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5.
Assemble a team
Describe the product
Identify the intended use
Construct a flow diagram (and plant layout)
On-site confirmation of flow diagram
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HACCP 7 Principles:
1. Conduct a Hazard Analysis:
2. Identify the critical control points (CCPs) in the process.
3. Establish critical limits for preventive measures associated with each
identified CCP.
4. Establish CCP monitoring requirements.
5. Establish corrective action to be taken when monitoring indicates that
there is a deviation from an established critical limit
6. Establish effective record keeping procedures that document the
HACCP system
7. Establish procedures for verification that the HACCP system is
working correctly.
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What is a Food Safety Management System
Food Safety Management System
Quality Management System
applied to Food Safety
Quality Assurance
(managerial
requirements)
Quality Control
(operational
requirements)
Management
commitment
Incoming materials
Organizational structure
Resources
Documentation
Communication
Product Realization
Measurements
Traceability
Nonconformities
HACCP
System
Prerequisite
Programs
(Good Practices)
Premises
Facilities
Services
Maintenance
Cleaning & disinfection
Personal hygiene
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Food Safety Management System
Elements of an effective FSMS may include:
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Prerequisite programs
HACCP
Management Commitment
Document and Record Management System
Internal Audit
Communication processes
Training
System Review and Update
Continual Improvement of the system
Agri-Food Group
BRC Global Standard for Food Safety, Issue 5
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Developed 1998
Provides a measure for food manufacturers and suppliers to
demonstrate a level of competence
Comprehensive in scope, covering areas of quality, hygiene, and
product safety and food safety managements practices
Approved by GFSI in 2000
Many UK, North American and many European retailers, and
brand owners will only consider business with suppliers who
have gained certification to the appropriate BRC Global
Standard.
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BRC Global Standard for Food Safety, Issue 5
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Key components – Management Commitment, HACCP, Prerequisite programs
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Annual surveillance visits for Grade A & B sites & 6 monthly for Grade C
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10 clauses in the standard are classed as fundamentals that must be in place
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Each clause of the standard begins with a “statement of intent”
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CLAUSE 1--”SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT”
CLAUSE 2--”THE FOOD SAFETY PLAN--HACCP”
CLAUSE 3.5--”INTERNAL AUDITS”
CLAUSE 3.8--”CORRECTIVE AND PREVENTIVE ACTION”
CLAUSE 3.9--”TRACEABILITY”
CLAUSE 4.3.1--”LAYOUT, PRODUCT FLOW AND SEGREGATION”
CLAUSE 4.9--”HOUSEKEEPING AND HYGIENE”
CLAUSE 5.2--”HANDLING REQUIREMENTS FOR SPECIFIC MATERIALS- MATERIALS
CONTAINING ALLERGENS AND IDENTITY PRESERVED MATERIALS”
CLAUSE 6.1--”CONTROL OF OPERATIONS”
Agri-Food Group
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SQF 2000 Code 6th Edition
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6th
SQF 2000
First launched is 1994, now it
edition
It is designed to meet the needs of buyers and suppliers worldwide
Guidance documents for specific food industry sectors such as dairy,
fish, eggs, fruit, vegetable and meat processing, as well as storage,
transportation and distribution
Certification at three levels and on an annual basis
SQF certification trademark may be used after achieving and
maintaining level 3 certification
3rd party audit to verify the producer is adhering to the rigorous
requirements of the SQF Code
Innovative optional modules for responsible environmental and social
practices and food defense
SQF 2000 and 1000
Agri-Food Group
International Food Standard (IFS) Version 5
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International Food Standard set up in 2002 by the German retail
association
The IFS is a food safety and quality management protocol based on
HACCP that is designed for producers of all types of food products
Set up specifically in view of retailers' needs
In widespread use in Europe
The IFS Food is a Standard for auditing retailer and wholesaler
branded food product suppliers
Only used when a product is “processed” or when there is a hazard for
product contamination during the primary packing.
Similar in content to BRC but operates a scoring system for outcomes
& includes two levels of certificates
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Agri-Food Group
ISO 22000:2005
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ISO 22000:2005
 Published in 2005
 Specifies the requirements for a FSMS combining key elements to
ensure food safety along the food chain, up to the point of final
consumption:
– interactive communication,
– system management,
– prerequisite programs,
– incorporates all 7 HACCP principles.
 The goal was to encourage harmonization of the many national and
private standards in existence and add the management systems
approach of ISO 9001
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FSSC 22000
 FSSC 22000 developed to fill the gaps of pre requisites that are missing from
ISO 22000, which on its own is not benchmark equivalent
 The Foundation for Food Safety Certification was founded in 2004
 The Foundation developed FSSC 22000: the ISO 22000 and PAS 220-based
certification scheme for certification of food manufacturers
 This development is supported by the Confederation of the Food and Drink
Industries of the European Union (CIAA).
 FSSC 22000 covers a complete certification scheme for food safety systems
– based on the food safety management standard ISO 22000: 2005
‘Requirements for any organization in the food chain’ and
– the publicly available specification for Prerequisite programs on food safety
for food manufacturing, BSI-PAS 220:2008.
 The scheme uses existing standards for certification (ISO 22000, PAS 220 and
ISO 22003) and the certification will be accredited under the standard ISO guide
65 (process certification).
 Requires an annual audit to the PAS requirements
Dutch HACCP Code
Agri-Food Group
CCvD
(Dutch HACCP)
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 Set up in 1996 by the Dutch National Board of Experts
 Focuses on all operators along the food chain
 Establishes requirements on quality management systems and HACCP systems
but not on good practices
 Although this standard was the first HACCP based certification program, it has
weaker penetration than other GFSI benchmarked standards.
 It concerns the Dutch market and is mainly supported by Dutch retailers.
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Other Food Safety Assessment Programs
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GLOBAL G.A.P.
 GLOBAL G.A.P. 3rd Version 2007 is a single integrated standard with modular
applications for different product groups
 GLOBAL G.A.P. is a private sector body that sets voluntary standards for the
certification of agricultural products around the globe
 It developed into GLOBAL G.A.P. from a 1997 initiative by retailers belonging to
the Euro-Retailer Produce Working Group (EUREP)
 The Standard serves as a global reference system for other existing standards
and can also easily and directly be applied by all parties of the primary food
sector
 Its applications range from plant and livestock production to plant propagation
materials and compound feed manufacturing
 GlobalGAP is working with GFSI to try and agree mutual recognition of each
schemes benchmarking procedures
Agri-Food Group
GMA-SAFE
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The GMA-SAFE Program created in 2001 by leading
food industry and quality assurance professionals and members of the Grocery
Manufacturers Association (GMA)
Created out of industry’s concern that contemporary auditing schemes were not
adequate for their needs, or were duplicative
Operated by QMI-SAI Global, the Americas Division of SAI Global Limited
Records in an accessible database a narrative description of how and to what
extent an organization meets a wide range of requirements, covering food
safety, food security, and quality management
Enables organizations to evaluate suppliers using their own standards of
excellence
Is currently the leading program used by organizations across the Americas
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The story so far……….
 Each of the GFSI benchmarked standards have a unique set of requirements
and market slant
 Approach is changing
 Proprietary programs are giving way to broad consensus-based standards
 Assessment of management systems and processes are complementing
prescriptive “snap-shot” or inspection-based approaches
 Third party verification and certification of compliance to consensus-based
standards are being adopted
APPLIED INFORMATION SERVICES
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Polling Question
Which standard are you most interested in implementing or have
implemented in your organization?
a) BRC
b) Codex HACCP
c) IFS
d) ISO 22000 / FSSC 22000
e) SQF 2000
f) GMA-SAFE
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OUTCOMES OF COMPREHENSIVE FOOD SAFETY MANAGEMENT
SYSTEMS
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Protect the customer and, in turn, corporate requirements
Assure operations meet regulatory requirements
Provide the customer with consistent safe product
Enhance the overall customer experience
Result in improved control of the process, creating less waste of all resources
including raw materials, energy and labour
Improve employee productivity and promote a sense pride of performance
Develop a disciplined approach to change and continuous improvement of
product quality
Cultivate quick, professional response to problems
Support consistency with other major food organisations, i.e. meeting
competitive professional standards
Enhance the ability to recall product.
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Polling Question
Which standard would like to know more about ?
a) ISO 22000
b) BRC
c) IFS
d) SQF 2000
e) Codex HACCP ( guideline)
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Decisions, Decisions, Decisions
How do we decide the most appropriate approach for
our individual organization?
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How do I choose?
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Pressure from retail food industry
Review existing management systems
Gap Analysis
Customer requirements
Pricing
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Other considerations
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The growth and acceptance of FSSC 22000 is expected to increase
rapidly since conditional approval by GFSI
Some standards are directed toward certain areas of the food industry,
for example:
– FSSC 22000 applies to food manufacturers and processors only
– Processors could benefit from SQF 2000 or BRC
Some standards are directed toward certain areas of the food industry
e.g. for packaging facilities BRC offers a packaging audit, SQF 2000
covers packaging in detail and GMA-SAFE offers
a packaging audit
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Taking The Next Steps – an Action Plan
Start now…even with a small scope you can only benefit
Choose a certification body that fits your organization and is
committed to your success
Choose the right training path that fits your organization
Assess your current position and gaps
Build your knowledge base, learn about these standards
Make a commitment to the journey…must be driven from top management
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If food industry senior management do not get on board
now with driving continual improvement in safety and
quality, which meet today's global market demands,
they will lose their competitive edge and risk losing
business!
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SAI Global’s Upcoming Food Safety
Programs
 Understanding Food Safety Management Systems
(One Day)
 Developing HACCP Food Safety Systems (Three
Days)
 Internal Food Safety Auditor (Two Days)
 Lead Auditor in Food Safety Management Systems
(5 Days)
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Access SAI Global’s Latest Training
Calendar
 Interactive Electronic Version – visit
www.saiglobal.com/training to access now
 Request hard copy by emailing us at
training.marketing@saiglobal.com
OR
 Request an in-house quote for training at your
premises by emailing inhouse@saiglobal.com or via
the Request a Quote link on our website
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Further Questions
For any further questions you may have, please
contact us:
 Email – training.marketing@saiglobal.com
 Phone – 1300 727 444
Thank You