1. Global Food Safety Initiative Joint UNCTAD/WTO Informal Information Session on Private Standards

2. Background GFSI launched at the CIES Annual Congress (May 2000)
Established as a non-profit making Foundation (June 2005)
Managed by CIES – The Food Business Forum
Food Safety is top of mind with consumers and CEOs
Consumer trust needs to be strengthened and maintained

3. GFSI Mission
“Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers”  

4. GFSI Objectives
- Convergence between food safety management systems through maintaining a benchmarking process for food safety management systems
Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI recognised systems by retailers around the world
- Provide a unique international stakeholder platform for networking, knowledge exchange and sharing of best food safety practice and information

5. What Does GFSI Do ?
benchmarks existing retailer driven food safety management systems against the GFSI Guidance Document
communicates to stakeholders about system equivalence
provides a forum for debate with international Standards organisations and interested parties
helps and encourages retailers and other stakeholders to share knowledge and strategy for food safety through different projects

6. What is the GFSI Guidance Document ?
the Guidance Document 5th Edition represents food safety management best practice in the form of key elements for food production :
Requirements for Food Safety Management Systems
Requirements for HACCP and Good Practice (GAP, GMP or GDP)
Requirements for the delivery of food safety management systems
provides guidance on how to seek compliance for existing systems owners
provides a framework for benchmarking
provides guidance on the operation of certification processes
it is NOT a new standard !

7. GFSI Benchmarking
systems officially benchmarked and recognised by GFSI are :
BRC Technical Standard Version 4
IFS Version 4
SQF
Dutch HACCP (scheme Option B)
NZ GAP

8. What GFSI Does NOT Do make policy for retailers
make policy for system owners
undertake any accreditation or certification activities

9. The GFSI Road To Harmonisation
Goal
Safe Food
Cost Effectiveness
What has been achieved
Quality
Quantity
Confidence
Retailers / Authorities
Guidance Document
IFS
Guidance Document
SQF
BRC
Dutch HACCP
Manufacturers / Retailers

10. The Effects of GFSI Benchmarking
a number of major retailers are now formally recognising all GFSI recognised systems
more and more suppliers are now using GFSI recognised systems, using third party certification, making buying simpler and improving the level of food safety
reduction in the number of audits carried out by retailers
nearly GFSI-recognised system certificates issued in compared to 9000 in 2005
continual improvement of food management systems
there is a direct influence on audit consistency, customer confidence and cost

11. GFSI Benefits FOR RETAILERS FOR STANDARD OWNERS FOR MANUFACTURERS
Improved production standards
Improved information on food safety schemes
Exchange of best practice
Simplified purchasing procedures
FOR STANDARD OWNERS
Exchange of best practice
Greater transparency in the food industry
Continuous improvement
Market opportunities
FOR MANUFACTURERS
Improved cost efficiency
Reduced numbers of audits
Clarity of Food Safety Scheme requirements
Time and resources to reinvest in quality and safety
FOR ACCREDITATION BODIES
Exchange of best practice
Knowledge sharing
Opportunities to work with the food industry on auditing standards
FOR CERTIFICATION BODIES
Exchange of best practice
Improved auditor competence & quality
New market opportunities

12. to provide assurance of product safety to promote consumer confidence
Key Factors Driving The Development Private Food Safety Management Systems
to provide assurance of product safety
to promote consumer confidence
to promote ‘best practice’
to promote business improvement and efficiency in the supply chain in a global context
to meet legislative requirements and to ensure a margin of defence
to provide brand protection and reputation

13. European Retailer Own Brand Market Share Source: AC Nielsen and Citigroup Investment Research 2005

14. Global Retailer Own Brand Market Share Source: The Nielsen Company 2005

15. Meeting Legislative Requirements
Safety
Operators shall not place on the market unsafe food or feed
Responsibility
Operators are responsible for the safety of the food and feed which they produce, transport, store or sell
Traceability
Operators shall be able to rapidly identify any supplier or consignee
Transparency
Operators shall immediately inform the competent authorities if they have reason to believe that their food or feed is unsafe
Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Commission

16. Meeting Legislative Requirements
Emergency
Operators shall immediately withdraw food or feed from the market if they have a reason to believe that it is not safe
Prevention
Operators shall identify and regularly review the critical points in their processes and ensure that controls are applied at these points
Co-operation
Operators shall co-operate with the competent authorities in actions taken to reduce risks
Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Commission

17. Meeting Legislative Requirements
Responsibility of the Food Business Operator under the EU General Food Law Regulation 178/2002 Article 17
Food and feed business operators at all stages of production, processing and distribution within the businesses under their control shall ensure that foods or feeds satisfy the requirements of food law which are relevant to their activities and shall verify that such requirements are met.

18. Meeting Legislative Requirements
Regulation EC 852/2004 The Hygiene of Foodstuffs Article 1
Lays down the general rules for food business operators on the hygiene of foodstuffs, taking particular account of the following principles:
primary responsibility for food safety rests with the food business operator
it is necessary to ensure food safety throughout the food chain, starting with primary production
general implementation of procedures based on the HACCP principles, together with the application of good hygiene practice, should reinforce food business operators’ responsibility
it is necessary to ensure that imported foods are of at least the same hygiene standard as food produced in the Community, or are of an equivalent standard.

19. Meeting Legislative Requirements
Imports - Responsibility of the Food Business Operator under the General Food Law Regulation 178/2002 Article 11:
“Food and feed imported to the Community for placing on the market within the Community shall comply with the relevant requirements of food law…”

20. Principles of Private Food Safety Management Systems
established to minimise duplication of evaluation
encourage ‘local’ evaluation
promote ‘best practice’
be open, transparent and compliant with fair trading legislation
control and maintenance is reliant on an internationally recognised accreditation process
direct stakeholder participation during development, continuous review and improvement of systems

21. Private Food Safety Management Systems
provide a benchmark requirement for all suppliers ensuring a ‘level playing field’ globally
compliant with legislative requirements
provide compliant suppliers with access to new markets and customers
used to promote and enhance food safety using the principles of self regulation
suppliers recognise the advantages to their operation of gaining certification
a strong move towards harmonisation, reducing multiple and divergent standards and audits from individual retailers
the certification process proactively improves food safety and knowledge of legislative requirements

22. The Relationship Between Private Food Safety Management Systems and Regulation
do not conflict with,but complement regulatory requirements
provides demonstrable assurance of compliance
translate regulatory requirements into concrete means/measures
enhance the understanding of legislative requirements for markets where the product is sold
promote uniform interpretation of legal requirements and any specific requirements of the System
are regularly updated to reflect legislative change, define best practice, such as technology and knowledge advance and to meet consumer expectation
are well established and understood by suppliers
driven by consumer demand
governance of Systems and associated protocols are in line with Corporate Governance principles
established case law dictates that a food business operator cannot rely on competent authority control measures or official control measures to satisfy their legal obligations

23. Opening Markets
‘The picture for developing countries as a whole is not necessarily problematic and certainly less pessimistic than the mainstream “standards-as-barriers” perspective. Indeed, rising standards serve to accentuate underlying supply chain strengths and weaknesses and thus impact differently on the competitive position of individual countries and distinct market participants. Some countries and industries are even
using high quality and safety standards to successfully (re-)position themselves in competitive global markets.’
Jaffe & Henson
Standards and Agro-Food Exports from Developing Countries: Rebalancing the Debate (June 2004)

24. Future Debate
"The fact that more and more producers and retailers are using certification schemes must prove something. And I'm glad we're beginning to see the results of detailed work which reveals where, when and how the schemes add value and how much benefit farmers, retailers and consumers get Schemes should aim to enable producers and retailers to obtain higher returns for qualities which consumers genuinely want."
Commissioner Mariann Fischer Boel
(5-6 Feb Food Quality Certification Conference in Brussels - Adding Value to Farm Produce)