1. Global Food Safety Standards - Overview & Comparison of HACCP based Standards Webinar
Presenter: Ronnie Gurung
Principal Advisor, Program Manager ( Food)
SAI GLOBAL

2. Webinar Overview
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.

3. 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 +

4. Current Drivers & Risks:
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.

5. 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

6. Emerging Issues Change in Eco system – leading to more pests
Unexpected Flooding.
Emerging Microorganisms.
Nanotechnology
Dioxins in Pork ( Irish pork)
Melamine in Milk
Increasing food allergens

7. Food Safety Standards Background
Agri-Food Group
Food Safety Standards Background

8. Polling Question
How many food safety standards does your company have to comply with? 1
b) 2-4
c) 5 -7
d) More than 7

9. 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

10. Polling Question Have you heard about GFSI recognised standards?
a) Yes
b) No

11. What is GFSI?
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
CCvD
(Dutch HACCP)

12. 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.

13. References from the GFSI Guidance Document 5th Edition
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
Corrective action
6.1.2 Food safety policy
Control of nonconformity
6.1.3 Food safety manual
Product release
6.1.4 Management responsibility
Purchasing
6.1.5 Management commitment
Supplier performance monitoring
6.1.6 Management review (including HACCP)
Traceability
6.1.7 Resource Management
Complaint handling
6.1.8 General documentation requirements
Serious incident management
6.1.9 Specifications
Control of measuring and monitoring devices
Procedures
Product analysis
Internal audit
References from the GFSI Guidance Document 5th Edition

14. 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

15. GFSI Benchmarked Standards
The Global Food Safety Initiative currently fully recognises five manufacturing schemes:
BRC – Global Standard for Food Safety Version 5
International Food Standard Version 5
SQF 2000 Level 2
Dutch HACCP ( Option B)
FSSC ( 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)

16. Food Safety Management Programs
Agri-Food Group
Food Safety Management Programs
CCvD
(Dutch HACCP)

17. Polling Question Are you familiar with Codex HACCP Principles a) Yes
b) No

18. 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.”

19. Critical Control Points
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.

20. Preliminary Steps of HACCP
1. Assemble a team
2. Describe the product
3. Identify the intended use
4. Construct a flow diagram (and plant layout)
5. On-site confirmation of flow diagram

21. HACCP 7 Principles: Conduct a Hazard Analysis:
Identify the critical control points (CCPs) in the process.
Establish critical limits for preventive measures associated with each identified CCP.
Establish CCP monitoring requirements.
Establish corrective action to be taken when monitoring indicates that there is a deviation from an established critical limit
Establish effective record keeping procedures that document the HACCP system
Establish procedures for verification that the HACCP system is working correctly.

22. What is a Food Safety Management System
Quality Management System applied to Food Safety
HACCP System
Prerequisite Programs (Good Practices)
Premises
Facilities
Services
Maintenance
Cleaning & disinfection
Personal hygiene
Quality Assurance (managerial requirements)
Management commitment
Organizational structure
Resources
Documentation
Communication
Quality Control (operational requirements)
Incoming materials
Product Realization
Measurements
Traceability
Nonconformities

23. Food Safety Management System
Elements of an effective FSMS may include:
Prerequisite programs
HACCP
Management Commitment
Document and Record Management System
Internal Audit
Communication processes
Training
System Review and Update
Continual Improvement of the system

24. BRC Global Standard for Food Safety, Issue 5
Agri-Food Group
BRC Global Standard for Food Safety, Issue 5
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.

25. BRC Global Standard for Food Safety, Issue 5
Key components – Management Commitment, HACCP, Prerequisite programs
Annual surveillance visits for Grade A & B sites & 6 monthly for Grade C
10 clauses in the standard are classed as fundamentals that must be in place
Each clause of the standard begins with a “statement of intent”
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 ”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”

26. Agri-Food Group SQF 2000 Code 6th Edition
First launched is 1994, now it 6th 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

27. International Food Standard (IFS) Version 5
Agri-Food Group
International Food Standard (IFS) Version 5
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

28. Agri-Food Group 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

29. FSSC 22000
FSSC 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 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 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

30. Agri-Food Group CCvD (Dutch HACCP) Dutch HACCP Code
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.

31. Other Food Safety Assessment Programs

32. 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

33. Agri-Food Group GMA-SAFE
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

34. 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

35. 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 / FSSC 22000
e) SQF 2000
f) GMA-SAFE

36. OUTCOMES OF COMPREHENSIVE FOOD SAFETY MANAGEMENT SYSTEMS
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.

37. Polling Question Which standard would like to know more about ?
ISO 22000
b) BRC
c) IFS
d) SQF 2000
e) Codex HACCP ( guideline)

38. Decisions, Decisions, Decisions How do we decide the most appropriate approach for our individual organization?

39. How do I choose? Pressure from retail food industry
Review existing management systems
Gap Analysis
Customer requirements
Pricing

40. Other considerations
The growth and acceptance of FSSC is expected to increase rapidly since conditional approval by GFSI
Some standards are directed toward certain areas of the food industry, for example:
FSSC 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

41. 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

42. 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!

43. 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)

44. Access SAI Global’s Latest Training Calendar
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45. Further Questions
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