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IFST Food Auditing Conference Why Are We Where We Are? The Origins and Development of Third Party Verification Kevin Swoffer KPS Resources.

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Presentation on theme: "IFST Food Auditing Conference Why Are We Where We Are? The Origins and Development of Third Party Verification Kevin Swoffer KPS Resources."— Presentation transcript:

1 IFST Food Auditing Conference Why Are We Where We Are? The Origins and Development of Third Party Verification Kevin Swoffer KPS Resources

2 Nat and the Stones Marks & Spencer Food Division founded in 1948 Directive of Work dated 1 st November 1948 listed;  Control of raw materials  Specifications for use of raw materials  Inspection of finished products including production Source: Thought for Food, Food Trade Press ISBN:

3 The Rationale For The Development of Retailer Brand Standards to assure product safety to provide brand protection to meet legislative requirements to promote business improvement and efficiency to promote consumer confidence

4 Food Safety Act 1990 Under section 21 of the FSA the definition of the ‘due diligence’ defence is as follows : “...it shall...be a defence for the person charged to prove that he took all reasonable precautions and exercised all due diligence to avoid the commission of the offence by himself or by a person under his control”

5 Requirements for the Retailer Own Brand satisfy themselves that the intended supplier is competent to produce and/or process the product specified b)satisfy themselves that the intended supplier is competent to produce and/or process the product specified, that he complies with all relevant legal requirements and that he operates systems of production control in accordance with good manufacturing or agricultural practise; c)from time to time make visits to suppliers, where practical, the verify point b) or to receive the result of any other audit of the suppliers systems for that purpose; Source: Food Safety Act 1990 Guidelines on the Statutory Defence of Due Diligence Feb 1991 NCC LACOTS The Institute of Environmental Health Officers NFU The Retail Consortium FDF

6 The “Free for All” Retailer technical resources were reducing and under pressure Third Party Inspection was seen as a means of meeting legal compliance but freeing resource no “standard” approach confusion and conflict

7 Status of UK Retailers - Nov 1996 third party and own inspection with some 20 approved Auditors did not accept any third party but introduced their own self auditing scheme did not accept any third party and inspected using their own technologists accepted a limited number of third party inspection bodies and undertake some inspections by their own technologists accepted a limited number of third party inspection bodies SAFEWAY SAINSBURY TESCO ASDA SOMERFIELD

8 UK Food Safety Standards 1996

9 The Development of the BRC Technical Food Standard Supplier/Retail Customer Standard which sits within a company’s systems and procedures derived from UK Retailer Codes of Practice and Inspection Standards satisfied the requirement for Retailers to inspect their own brand suppliers under the UK Food Safety Act, Due Diligence Defence superseded the inspections carried out by the individual Retailer’s technical staff driven by efficiency, cost and sharing of “best practice”

10 The Development of the BRC Technical Food Standard Problems “new ground”; very competitive organisations working together focussed on own sector, no requirement to worry about anyone else some more “active/ committed ” than others protectionism experienced both Company and individual compromise continual change in member group technical teams throughout development Source Food Marketing Institute Conference New Orleans November 2001 K Swoffer

11 The Future of the Standard re-establish the co-operation of 1997/1998 meet CIES requirements and look toward other Standards improve systems change the stance of ‘job done’ BRC to provide a stable environment to develop Standards and relationships think “outside the box” recognition of “good but need to be better!” Source Food Marketing Institute Conference New Orleans November 2001 K Swoffer

12 Lessons Learnt! non commercial non recognition of success mis-understanding of individuals and recognition to fully comply the need for review the need to ensure everyone is ‘running at the same speed’ the need to control services to the process the need to take the next step - we ‘stopped’ too soon Source Food Marketing Institute Conference New Orleans November 2001 K Swoffer

13 Development of Schemes Best Practices GFSI Recognised Schemes Private and ISO Standards BRC/ IFS/ SQF/ ISO Codex - HACCP Principles - GMP Legislation - Food Law Requirements Principles Standards Schemes Product Specific / Customer Specific Requirements

14 Standard vs Scheme

15 Developing Scheme Systems Inspection Product Certification No Certification Body Contract Formal Certification Body Contract No Resources Resources No Database Web Enabled Database No Training System Approved Training Scheme No Integrity Programme Integrity Programme

16 Global Food Safety Institutive  GFSI launched at the CIES Annual Congress in 2000, following a directive from the food business CEOs.  Food Safety was then, and is still, top of mind with consumers. Consumer trust needs to be strengthened and maintained, while making the supply chain safer.  Managed by The Consumer Goods Forum

17 « Safe Food for Consumers Everywhere » GFSI Mission Driving continuous improvement in food safety to strengthen consumer confidence worldwide GFSI Objectives Reduce food safety risksManage cost Develop competencies and capacity building Knowledge exchange and networking GFSI

18 GFSI Breakthrough – June 2007 The following companies came to a common acceptance of GFSI benchmarked standards, and now many other companies have followed suit

19 Benchmarking – What does this mean? « Once certified, accepted everywhere »

20 Some Companies Now Accepting GSFI Recognised Schemes

21 GFSI Guidance Document Objectives Sets out the requirements for food safety management schemes and the key elements for the production of food and feed Provides guidance to schemes seeking compliance with the GFSI Guidance Document and recognition by the GFSI Defines the requirements for the effective management and control of conforming schemes Puts in place transparent procedures for the GFSI benchmarking process

22 Requirements for Food Safety Management Scheme Ownership and Management Scheme scope Scheme Development and Maintenance Scheme Governance Scheme Management GFSI Relationship

23 Site Accredited 3 rd Party Certification (GFSI Model) ISO International Standards Organisation IAF* International Accreditation Forum AUDITOR AB Accreditation Body CB Certification Body GFSI Global Food Safety Initiative SCHEME Standard + Mgmt System Cons: Oversight adds costs High std for emerging markets Pros: Benchmarking of schemes Consistent delivery of Schemes Multi-stakeholder approach Acceptance by industry Requirements for schemes & auditors

24 GFSI Certificates Globally in 2010

25 Thank you for attention Kevin Swoffer


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