acceptance of gfsi recognised schemes -...

Acceptance of GFSI Recognised

Schemes - TODAY

GLOBAL FOOD SAFETY

INITIATIVE (GFSI) STANDARDS

• Manufacturing

– e.g. BRC (v5), Dutch HACCP

• Primary

– e.g. SQF 1000 (Level 2)

• Primary & Manufacturing

– Synergy 22000

Certifications Throughout the Food Chain

Retail

Transportation,

storage and

logistics

Food

ProcessingOn Farm

NZ GAP

SQF 1000

Global GAP

BRC Food

IFS

Dutch HACCP

GRMS

BRC Storage& Distribution

BRC Packaging

IFS Logistics

FSSC 22000

PrimusGFS

Synergy 22000

SQF 2000

British Retail Consortium

Food

BRC Standards

Consumerproducts

PackagingStorage anddistribution

Safe Quality Food

The Three SQF Levels

3Food

quality plan

2Food safety plan

1Food safety fundamentals &

prerequisite programs

ISO 22000 and Food Safety Certification

ISO 22000 and GFSI

• GFSI does not accept ISO 22000 as a

benchmarked standard for food manufacturers:

it does not contain enough detail on the

prerequisite programs

• Publicly Available Specifications (PAS) for food

manufacturers were introduced in 2010 to

address this deficiency

• PAS 220: details for PRPs in food

manufacturing

Food Safety System Certification

ISO 22000 (Food Safety Management System)

PAS 220 (Pre-requisite Programs)

FSSC 22000

Food manufacturers who seek certification under the GFSI certification scheme will be required to implement FSSC 22000

GlobalG.A.P. Requirements

Factors To Be Controlled

• Water

– Microbial Hazards

– Chemical Hazards

• Agricultural Water

• Processing Water

• Wash Water

• Cooling Water

• Antimicrobial Chemicals/Pesticides/Fertilizers

Factors …. (cont’d)

• Manure

• Fertilizers

• Herbicides

• Acaricides

Factors …. (cont’d)

• Field Sanitation

– General Harvest Conditions

– Equipment Maintenance

Factors …. (cont’d)

• Workers Health & Hygiene

– Personal Health & Hygiene

– Training

– Suppliers

Factors …. (cont’d)

• Sanitary Facilities

– Toilet Facilities

– Handwash Stations

– Sewage Disposal

Factors …. (cont’d)

• Packing Facility (Packhouse) Sanitation

– General Considerations for Packing

– General Considerations for Maintenance

– Pest Control

Non-Food Chemicals

• Cleaning chemicals, maintenance, pesticides

• Receiving controls

– Location, Timing

– Immediate storage

• Food approved vs. non-food

• Storage standards

– Segregation, ventilation

– Labeling (including dispensing containers)

– Regular checks

Factors …. (cont’d)

• Transportation

– General Considerations

– Specific Transport Issues

• Temperature

• Time

• Atmosphere

Factors …. (cont’d)

• TRACEABILITY (TRACEBACK)

THE END