Presentation on theme: "Background GFSI launched at the CIES Annual Congress (May 2000)"— Presentation transcript:
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 ForumFood Safety is top of mind with consumers and CEOsConsumer 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 systemsImprove 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 Documentcommunicates to stakeholders about system equivalenceprovides a forum for debate with international Standards organisations and interested partieshelps 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 SystemsRequirements for HACCP and Good Practice (GAP, GMP or GDP)Requirements for the delivery of food safety management systemsprovides guidance on how to seek compliance for existing systems ownersprovides a framework for benchmarkingprovides guidance on the operation of certification processesit is NOT a new standard !
7 GFSI Benchmarkingsystems officially benchmarked and recognised by GFSI are :BRC Technical Standard Version 4IFS Version 4SQFDutch HACCP (scheme Option B)NZ GAP
8 What GFSI Does NOT Do make policy for retailers make policy for system ownersundertake any accreditation or certification activities
9 The GFSI Road To Harmonisation GoalSafe FoodCost EffectivenessWhat has been achievedQualityQuantityConfidenceRetailers / AuthoritiesGuidance DocumentIFSGuidance DocumentSQFBRCDutch HACCPManufacturers / Retailers
10 The Effects of GFSI Benchmarking a number of major retailers are now formally recognising all GFSI recognised systemsmore and more suppliers are now using GFSI recognised systems, using third party certification, making buying simpler and improving the level of food safetyreduction in the number of audits carried out by retailersnearly GFSI-recognised system certificates issued in compared to 9000 in 2005continual improvement of food management systemsthere is a direct influence on audit consistency, customer confidence and cost
11 GFSI Benefits FOR RETAILERS FOR STANDARD OWNERS FOR MANUFACTURERS Improved production standardsImproved information on food safety schemesExchange of best practiceSimplified purchasing proceduresFOR STANDARD OWNERSExchange of best practiceGreater transparency in the food industryContinuous improvementMarket opportunitiesFOR MANUFACTURERSImproved cost efficiencyReduced numbers of auditsClarity of Food Safety Scheme requirementsTime and resources to reinvest in quality and safetyFOR ACCREDITATION BODIESExchange of best practiceKnowledge sharingOpportunities to work with the food industry on auditing standardsFOR CERTIFICATION BODIESExchange of best practiceImproved auditor competence & qualityNew market opportunities
12 to provide assurance of product safety to promote consumer confidence Key Factors Driving The Development Private Food Safety Management Systemsto provide assurance of product safetyto promote consumer confidenceto promote ‘best practice’to promote business improvement and efficiency in the supply chain in a global contextto meet legislative requirements and to ensure a margin of defenceto 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 SafetyOperators shall not place on the market unsafe food or feedResponsibilityOperators are responsible for the safety of the food and feed which they produce, transport, store or sellTraceabilityOperators shall be able to rapidly identify any supplier or consigneeTransparencyOperators shall immediately inform the competent authorities if they have reason to believe that their food or feed is unsafeKey Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Commission
16 Meeting Legislative Requirements EmergencyOperators shall immediately withdraw food or feed from the market if they have a reason to believe that it is not safePreventionOperators shall identify and regularly review the critical points in their processes and ensure that controls are applied at these pointsCo-operationOperators shall co-operate with the competent authorities in actions taken to reduce risksKey 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 17Food 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 1Lays 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 operatorit is necessary to ensure food safety throughout the food chain, starting with primary productiongeneral implementation of procedures based on the HACCP principles, together with the application of good hygiene practice, should reinforce food business operators’ responsibilityit 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 evaluationencourage ‘local’ evaluationpromote ‘best practice’be open, transparent and compliant with fair trading legislationcontrol and maintenance is reliant on an internationally recognised accreditation processdirect 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’ globallycompliant with legislative requirementsprovide compliant suppliers with access to new markets and customersused to promote and enhance food safety using the principles of self regulationsuppliers recognise the advantages to their operation of gaining certificationa strong move towards harmonisation, reducing multiple and divergent standards and audits from individual retailersthe 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 requirementsprovides demonstrable assurance of compliancetranslate regulatory requirements into concrete means/measuresenhance the understanding of legislative requirements for markets where the product is soldpromote uniform interpretation of legal requirements and any specific requirements of the Systemare regularly updated to reflect legislative change, define best practice, such as technology and knowledge advance and to meet consumer expectationare well established and understood by suppliersdriven by consumer demandgovernance of Systems and associated protocols are in line with Corporate Governance principlesestablished 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 evenusing high quality and safety standards to successfully (re-)position themselves in competitive global markets.’Jaffe & HensonStandards 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)
Your consent to our cookies if you continue to use this website.