Title: Global Food Safety Initiative
1Global Food Safety Initiative
2GFSI 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
3Global 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
4GFSI Vision
- To be the global benchmarking organization
delivering equivalence and driving continuous
improvement in food safety schemes from farm to
fork
5GFSI Mission
- Continuous improvement in food safety management
systems to ensure confidence in the delivery of
safe food to consumers
6GFSI 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
7How does GFSI work?
- Benchmarks existing food safety schemes,
including pre-farm gate schemes against the GFSI
Guidance Document. - Determines whether a scheme is equivalent to the
Guidance Document requirements. - Helps and encourages food safety stakeholders to
share knowledge and strategy for food safety and
to develop best food safety practice in a common
global framework.
8What 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
9New GFSI Governance Model and Activities
10GFSI 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
11GFSI 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, McDonalds, 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
Providing strategic direction and supervision of
GFSI, and governance to the GFSI Technical
Working Groups.
12GFSI 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.
13GFSI Technical Working Groups
14Governance 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
Recommendation to Board Advisory Council
Approval and communication
Output
15Convergence 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.
16GFSI Recognised Schemes
17Development of Schemes
Schemes
Standards
Principles
Requirements
18GFSI 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
19The 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
20Accreditation Certification are a Global
Framework
- Accreditation
- Validation a certification body has the
infrastructure and controls to assess conformity - Verification of a CBs 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-cer
tification
21Non-Accredited Audit Framework
Audits the Supplier
Audit Checklist
22Food Safety Certification Framework
Guidance Document
Accreditation (assessment)
Audits facility issues certificate
23GFSI Breakthrough June 2007
- The following companies came to a common
acceptance of GFSI benchmarked standards -
-
-
24Benchmarking What does this mean? Once
certified, accepted everywhere
25Some companies now accepting GSFI recognised
schemes
26New 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
27Global 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 - business.
- 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.
28Global 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
29Global 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
30Global Markets Committee The Requirements
A 3-step approach to drive continuous improvement
1
31The 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
32The Requirements Intermediate Level (Matching
70 of Key Elements of GFSI Guidance Document)
33The Requirements Complete overview
Matching Level
100
GFSI Guidance Document Requirements (version
5) 6.1.21 6.2.20 6.3
70
30
34Food Safety Knowledge Network (FSKN)
35The key to producing safe food for consumers is
ensuring appropriate knowledge and skills of the
individuals who are responsible for managing
food safety
36Background
- 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.
37Food 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
38GFSI 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
39For more information
- Websites
- www.mygfsi.com
- www.tcgffoodsafety.com
- Email
- gfsinfo_at_theconsumergoodsforum.com
40Contact GFSI Global
- Catherine François
- Director of Food Safety Programmes
- The Consumer Goods Forum
- gfsinfo_at_theconsumergoodsforum.com
- Tel 33 144 699 921
41Contact GFSI Americas
- Dr. Donna Garren
- VP Food Safety Programmes
- The Consumer Goods Forum
- d.garren_at_theconsumergoodsforum.com
- Tel 1 571 285 5655