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Global Food Safety Initiative. GFSI managed by The Consumer Goods Forum (formerly CIES). An independent global parity-based Consumer Goods network Over 400 Members Representing 150 countries Over 5 continents. Paris, HQ. Washington D.C. Tokyo. Shanghai. Singapore.

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GFSI managed by The Consumer Goods Forum (formerly CIES)

  • An independent global parity-based Consumer Goods network
  • Over 400 Members
  • Representing 150 countries
  • Over 5 continents

Paris, HQ

Washington D.C.




global food safety initiative3
Global Food Safety Initiative
  • 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
gfsi vision
GFSI Vision

“To be the global benchmarking organization delivering equivalence and driving continuous improvement in food safety schemes from farm to fork”

gfsi mission
GFSI Mission

“Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers”

gfsi objectives
GFSI Objectives
  • Convergence between food safety standards through maintaining a benchmarking process for food safety management schemes
  • Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI recognised 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
how does gfsi work
How does GFSI work?
  • Benchmarks existingfoodsafetyschemes, includingpre-farmgateschemesagainst the GFSI Guidance Document.
  • Determineswhether a schemeisequivalent to the Guidance Document requirements.
  • Helps and encourages foodsafetystakeholders to shareknowledge and strategy for foodsafety and to develop best foodsafety practice in a common global framework.
what gfsi does not do
What GFSI Does NOT Do
  • Make policy for retailers or manufacturers
  • Make policy for standard owners
  • Undertake any accreditation or certification activities
  • Have involvement with an area outside the scope of food safety i.e. animal welfare, environment and ethical sourcing
gfsi stakeholders
GFSI Stakeholders

Wider group of food business stakeholders

Annual meeting in February during the Global Food Safety Conference

Opportunity to influence GFSI strategy

Share knowledge and best practice with other food safety experts in keeping with the GFSI mission

Open invitation

gfsi foundation board of directors
GFSI Foundation Board of Directors

Hugo Byrnes, Royal Ahold, The Netherlands

Marcos Campos, Bertin SA, Brazil

Kevin Chen, China Resources Vanguard, P.R. China

Carol Ciszek, Kraft Foods, USA

D.V. Darshane, Coca-Cola, USA

Bryan Farnsworth, Hormel Foods, USA

Hervé Gomichon, Carrefour, France

Cenk Gurol, Aeon Global, Japan

Cory Hedman, Hannaford, USA

  • Cindy Jiang, McDonald’s, USA (Vice Chair)
  • Jürgen Matern, Metro, Germany (Chairman)
  • Payton Pruett, Kroger, USA
  • Yves Rey, Danone, France (Vice Chair)
  • Michael Robach, Cargill, USA
  • Rick Roop, Tyson Foods, USA
  • Frank Yiannas, Wal-Mart, USA
  • Johann Züblin, Migros, Switzerland

Providingstrategic direction and supervision of GFSI, and governance to the GFSI TechnicalWorking Groups.

gfsi advisory council
GFSI Advisory Council

A body of experts composed of academics, non-government organization members and government members.

Will provide further expertise to the GFSI Board in their decision making process on matters related to the mission, objectives and goals of GFSI.

Will be in place during the first half of 2010.

governance structure
Governance Structure

GFSI Board Review

GFSI Board & Advisory Council Review

GFSI Stakeholder Meeting

GFSI Board & Advisory Council Review

GFSI Technical Working Groups

Global Food Safety Conference

Update on GFSI

Work item proposals

Review of proposals

Mandate to TWG

Approval and communication

Recommendation to Board & Advisory Council


convergence means confidence
Convergence Means Confidence
  • Benchmarking work was originally carried out on four food safety schemes (BRC, IFS, Dutch HACCP and SQF) to reach a point of convergence.
  • All schemes were completely aligned with the GFSI Guidance Document Version 5 requirements.
  • This meant increased confidence in the schemes and comparable audit results.
development of schemes
Development of Schemes





gfsi guidance document
GFSI Guidance Document
  • the Guidance Document 5th Edition represents a multi-stakeholder approach for food safety best practice in the form of key elements for safe food production :
    • Food Safety Management System
    • Good Practices & HACCP Requirements
    • Requirements for the delivery of food safety management systems
  • provides guidance on how to seek alignment for existing scheme owners
  • provides a framework for benchmarking
  • provides guidance on the operation of certification processes
the accredited certification process
The Accredited Certification Process
  • Proven concept in many industries, including food
  • Accreditation and certification are:
    • Internationally recognized concept
    • Widely practiced outside of North America
  • Checks and balances are employed at all steps in the process
  • Strong verification and results-based procedures, focused on
    • Accreditation
    • Certification
    • Standards
    • Auditing
  • Ongoing
accreditation certification are a global framework
Accreditation & Certification are a Global Framework
  • Accreditation
    • Validation a certification body has the infrastructure and controls to assess conformity
    • Verification of a CB’s compliance to its processes
  • Certification
    • Facility identifies its risk, validates its FSMS and processes control these risks, and has verification systems to insure control
    • Focus on policies, programs, procedures, records, implementation, continuous improvement, verification and validation
    • Certification Body verifies execution and compliance during the assessment/audit
    • Objective is assurance and verification the facility maintains its control measures
    • Ongoing annual recertification
  • Coding of auditors
    • Auditors only audit to designated food sectors
  • Corrective action resolution
    • Defined classifications of non-conformances
    • Corrective actions planned and implemented prior to the facility receiving its certification/re-certification

Third Party Auditing Company





Non-Accredited Audit Framework

Audits the Supplier

Audit Checklist


CB Accreditation Requirements

Accreditation bodies

Certification bodies = Third Party Auditing Company





Food Safety Certification Framework

Guidance Document

Accreditation (assessment)

Audits facility & issues certificate

gfsi breakthrough june 2007
GFSI Breakthrough – June 2007

The following companies came to a common acceptance of GFSI benchmarked standards

new gfsi model global markets committee
New GFSI Model: Global Markets Committee
  • Early 2008: Merging of 2 existing GFSI working groups:
    • Auditing in Emerging Markets
    • Protocols for Small Suppliers
  • During 2008/2009 several meetings were organized:
    • Washington, Paris, Denver, London, Amsterdam and Chicago
  • Chicago 2009 Global Markets Committee is established:
    • Requirements for less developed businesses and small suppliers
    • Food Safety Knowledge Network (in progress)
  • Three sub-groups working on:
    • Technical Requirements (Best Practices)
    • Guidance Protocol and Communication
    • Database
global markets the definition
Global Markets: The Definition
  • The term “small and/or less developed businesses” (SLDBs) shall mean businesses that because of:
    • their size,
    • lack of technical expertise,
    • economic resources,
    • or the nature of their work

encounter difficulties in implementing HACCP in their food


    • Food Business: Manufacturing, distribution and storage of processed foods and preparation of primary products (excl. wholesale, distribution and storage in case outside the direct control of the business and primary agriculture)
  • The term “less developed business” refers to the status of the food safety management system and NOT to the number of staff or volume of production

Source: FAO Food and Nutrition Paper 86-FAO/WHO Guidance to governments

on the application of HACCP in smaller and/or less developed food businesses.


Global Markets Committee: The Scope

  • Local Sourcing – Local Manufacturing – Local Selling
  • Manufacturing, distribution and storage of processed foods and preparation of primary products (excl. wholesale, distribution and storage in case outside the direct control of the business and primary agriculture)
  • Suppliers should reach certification level of one of the GFSI recognized standards
  • Model to establish GFSI recognized HACCP principles globally
  • Cost efficiency through common and accepted assessment practices, processes, and reports
global markets committee the objectives
Global Markets Committee: The Objectives
  • Less developed businesses and small suppliers:
    • Develop food safety requirements (Basic and Intermediate Level)
    • Develop a protocol and guidance for implementation
    • Drive the continuous improvement process
    • Facilitating market access either locally or globally
    • Create mutual acceptance along the supply chain
  • Food Safety Knowledge Network (in corporation with MSU):
    • Define technical core competencies at each step in the supply chain
    • Develop a channel to transfer and maintain knowledge
    • Create a benchmark model for existing food safety trainings
    • Periodical monitoring of requirements and competencies to ensure appropriateness for the marketplace
    • Engage with industry, government, academia, local authorities, etc. to generate support and awareness to drive implementation

Step 1:

    • Unaccredited assessment of a supplier against Basic Level Requirements
    • Self-assessment checklist for suppliers
    • Validity of the Basic Level assessment is 12 months
  • Step 2:
    • Unaccredited assessment of a supplier against Intermediate Level Requirements
    • Self-assessment checklist for suppliers
    • Validity of the Intermediate Level assessment is again another 12 months


  • Step 3:
    • Accredited certification against one of the GFSI recognized standards
    • GFSI Guidance Document and certification rules are applicable
    • No fall-back to Step 1 and/ or 2


Global Markets Committee: The Requirements

A 3-step approach to drive continuous improvement:













  • Group B: Good Manufacturing Practices
    • Personal Hygiene
    • Facility Environment
    • Pest Control
  • Product Contamination Control
  • Cleaning and Disinfection
  • Water Quality
  • Group C: Control of Food Hazards
    • Control of Food Hazards General
    • Control of Food Hazards Specific
    • Control of Food Allergens

The Requirements: Basic Level (Matching 30% of Key Elements of GFSI Guidance Document)

  • Group A: Food Safety Systems
    • Specifications
    • Traceability
    • Incident Management
  • Control of Non-conforming Product
  • Corrective Actions


















  • Basic Level Requirements:
    • A. Food Safety Systems
    • B. Good Manufacturing Practices
    • C. Control of Food Hazards
  • 70% of Key Elements of GFSI Guidance document
  • Codex Standard CAC/RCP 1-1969 Rev 4-2003:
    • Recommended International Code of Practice
    • General Principles of Food Hygiene
    • Hazard Analysis and Critical Control Points System

* Intermediate Level Requirements are in progress

The Requirements: Intermediate Level* (Matching 70% of Key Elements of GFSI Guidance Document)


12 Months

  • GFSI
  • Recognized
  • Standards:
  • BRC
  • Dutch HACCP
  • IFS
  • SQF 2000



Basic Level




12 Months



Basic Level

The Requirements: Complete overview

Matching Level






(version 5)







The key to producing safe food for consumers is ensuring appropriate knowledge and skills of the individuals who are responsible for managing food safety

  • Supply chains are longer and more global in nature and companies are sourcing from further afield, particularly in emerging markets and from smaller suppliers.
  • Individual competency varies from function to function throughout the food supply chain and can affect the safety of the product, depending on skills and knowledge.
  • The GFSI Board decided, in June 2008 to initiate the Food Safety Knowledge Network (FSKN) to provide a consistent approach to training and knowledge transfer in the food supply chain.
  • FSKN provides part of the toolkit to support the implementation of the GFSI Global Markets requirements.
  • FSKN is a joint initiative between the Consumer Goods Forum and Michigan State University.
food safety knowledge network fskn goals
Food Safety Knowledge Network (FSKN) Goals
  • Develop internationally recognized competences in relation to food safety for individuals at all levels and in all sectors of the food supply chain
  • Provide a global professional food safety training programme (“toolkit”) for all functions along the food value chain
  • Develop high-quality, low-cost training and education enabling individuals to aspire to and meet the defined competencies
  • Promote knowledge transfer within the food safety community
gfsi adding value
GFSI Adding Value …
  • Less duplication
  • Driving continuous improvement in the content of the standards
  • Healthy competition between existing schemes, driving continuous improvement in the delivery of the standards
  • More cost efficiency in the supply chain
  • Comparable audit approach and results
  • Confidence in sourcing and safer food for the consumer
for more information
For more information:



contact gfsi global
Contact: GFSI Global

Catherine François

Director of Food Safety Programmes

The Consumer Goods Forum

Tel: +33 144 699 921

contact gfsi americas
Contact: GFSI Americas

Dr. Donna Garren

VP Food Safety Programmes

The Consumer Goods Forum

Tel: +1 571 285 5655