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Understanding GFSI

Understanding GFSI. What is GFSI?. The Global Food Safety Initiative (GFSI) is a division of the Consumer Goods Forum and a collaboration of retailers, manufacturers and food service companies that has been working on harmonization of food safety standards.

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Understanding GFSI

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  1. Understanding GFSI

  2. What is GFSI? • The Global Food Safety Initiative (GFSI) is a division of the Consumer Goods Forum and a collaboration of retailers, manufacturers and food service companies that has been working on harmonization of food safety standards.

  3. The food safety schemes currently recognized are: FSSC 22000 SQF, 7th Edition Level 2 BRC, Issue 6 BRC/IOP Global Standard for Packaging and Packaging Materials Issue 4 Canada GAP International Food Standard, Version 6 Global Red Meat Standard

  4. GFSI Certification • GFSI benchmarks the various food safety standards against a basic set of criteria. • Standards meeting the criteria are recognized. • Many large retailers and manufacturers are requesting GFSI recognized certification from their suppliers. • We will look in more detail at two of the standards that are growing in popularity, FSSC 22000 and SQF

  5. Food Safety System Certification (FSSC 22000) • FSSC 22000 is one of the benchmarked standards rising in popularity. • FSSC 22000 applies to food manufacturers. • FSSC 22000 uses the requirements in ISO 22000 and the ISO/TS 22002-1. (formerly available as the PAS 220)

  6. ISO 22000 and the PAS 220 • ISO 22000 contains the requirements for the Food Safety Management System • ISO/TS 22002-1 contains specific requirements for Prerequisite Programs for food manufacturers. • Note: The requirements of the PAS 220 are now documented as the ISO Technical Specification ISO/TS 22002-1:2009. PAS 220 has been withdrawn.

  7. SQF Edition 7 • SQF contains the requirements for the Food Safety Management System and Food Safety Fundamentals. • SQF has recently released Edition 7 of the Code.

  8. SQF Edition 7 • Management System Requirements are found in Module 2 of the SQF Code, and apply to all organizations • Food Safety Fundamentals (Prerequisite Programs and GMPs) are found in Modules 4 through 15, depending on your products. • Module 4: GAP for Compound Feed Production • Module 5: GAP for Farming of Animal Products • Module 6: GAP for Farming of Fish • Module 7: GAP for Farming of Plant Products • Module 8: GAP for Farming of Grains and pulses • Module 9: GMP for Pre-processing of Animal Products • Module 10: GMP for Pre-processing of Plant Products • Module 11: GMP for Processing of Food Products • Module 12: GMP for Transport and Distribution of Food Products • Module 13: GMP for Production of Food Packaging • Module 14: GMP for Brokers or Agents • Module 15: GMP for Food Catering, Wholesale and Retail

  9. Choosing a Scheme • When choosing a certification scheme keep in mind the scope of the certification. • FSSC 22000 now has schemes for processing, food packaging manufacturers and animal feed producers. • SQF Can be applied to a variety of industry segments. • ISO 22000 applies to all industries in the food chain • Determine which your customer base prefers. For GFSI recognition, choose FSSC 22000.

  10. Choosing a Scheme

  11. How does a company achieve certification?

  12. Preparing for Certification • Once you have determined certification is right for your organization and picked the certification scheme, you will need to implement the food safety management system processes to meet requirements of the standard that you choose.

  13. Preparing for Certification • Locate the standards that you will need • SQF: You will need the SQF Code, which includes all the requirements for certification • The SQF code and guidance documents are available for download free at www.SQFI.com • FSSC 22000: You will need 3 documents • FSSC Part 1, Requirements for organizations that require certification. Download at www.fssc22000.com • ISO/TS 22002-1, Prerequisite Programs on Food Safety (or for packaging manufacturers the PAS 223) Purchase at www.techstreet.com or at www.iso.ch • ISO 22000 - Purchase at www.techstreet.com or www.iso.ch

  14. Your system must include processes for: Food Safety Management Food Safety Policy Food Safety Manual Management Responsibility Management Commitment Management Review Resource Management Documentation Specifications Procedures Internal Audits Corrective Action Control of Non-conformity Product Release Purchasing Supplier Performance Monitoring Traceability Complaint Handling Serious Incident Management Control of Measuring and Monitoring Product Analysis Prerequisite Programs (PRPs) Hazard Analysis and Critical Control Point (HACCP)

  15. Preparing for Certification • A company with HACCP and GMPs already in place will need to: • Implement the Management System processes and procedures • Compare current GMPs with requirements for Prerequiste Programs (PRPs) and bridge any gaps • Compare the current HACCP program with requirements and bridge any gaps

  16. Getting Started Our Templates provide you with a full example of the processes, you customize them for your organization. Need training as well? Try our All in One Packages: • Learn what is required by the standard • Compare requirements to current processes • Modify and improve on current processes to meet requirements • Document the process, establish records and train personnel

  17. Getting Started • A company will generally begin by conducting a Gap Analysis. • This is an audit to compare your current system to the requirements of the standard. • The analysis will provide important information on what you will need to implement or change in your organization to prepare for certification. Tools to help you: www.22000-Tools.com

  18. After the Gap.. • The next step is to develop processes or modify current processes to address requirements that are not currently in compliance with the standard. Tools to help you: www.22000-Tools.com

  19. Implementing the Management Systems Processes and Procedures • The management systems processes are used to manage food safety issues throughout the organization, and go above and beyond controlling hazards through HACCP and GMPs. • One example of this is communication. The standards include requirements for effective communication of food safety issues to those up and down the food chain.

  20. Implementing the Management Systems Processes and Procedures • Many companies that have HACCP and GMPs in place may not have defined communication processes in place. • Another example is requirements for Management Responsibility. The standards involve top management by including responsibilities that must be handled by top management. • Companies seeking certification will need to implement the management systems processes.

  21. Prerequisite Programs, or Food Safety Fundamentals • Good Manufacturing Practices are addressed as “Prerequisite Programs” or “Food Safety Fundamentals” • In FSSC 22000, these requirements are found in the ISO/TS 22002-1, or the PAS 223 for packaging manufacturers • In SQF these are found in Modules 3-16 of the code, with requirements for GMPs or “Food Safety Fundamentals”

  22. Prerequisite Programs • Next, make sure your Prerequisite Programs comply with requirements • Learn what is required by the standard • Compare requirements to current processes • Modify and improve on current programs to meet requirements • Document the process, establish records and train personnel Use our Templates as your starting point. Our template package includes PRP templates to help you document your program. Available for FSSC 22000 or SQF

  23. HACCP • Each standard also has specific requirements for the HACCP program. • In FSSC 22000, these requirements are found in clause 7.6 “Establishing the HACCP Plan” • In SQF these are found in Sections 2.4.3 “Food Safety Plan” • You will need to make sure that your program meets requirements.

  24. HACCP • Make sure your HACCP Program comply with requirements • Learn what is required by the standard • Compare requirements to current processes • Modify and improve on current programs to meet requirements • Document the process, establish records and train personnel

  25. Design and Document Processes • The Steering Team, led by the project manager, will coordinate the other teams, assign responsibilities and address management requirements. • The Food Safety Team is assigned specific responsibilities by the standard, and will be responsible for some of the procedure development. • Each procedure team will design and document the new, compliant process for the procedure they have been assigned. Step by Step guidance: Tools to help you: www.22000-Tools.com

  26. Obtaining Certification • Once your system is complete, you will choose a registrar. • First they will perform a pre-assessment or document review to determine if your system is designed and documented to meet the standard. • Next they will audit your processes, records and documentation for compliance to your documented procedures and to the standard. • Once they have determined that your system is in compliance you will be recommended for Certification. Tools to help you: www.22000-Tools.com

  27. Templates, Training and More: Get all of the training, documentation, tools and guidance that you need at: www.22000-Tools.com • FSSC 22000 Premium All-in-One Templates & Training Package • ISO 22000 Premium All-in-One Templates & Training Package • SQF 2000 Premium All-in-One Templates & Training Package

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