Global Food Safety Initiative

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Global Food Safety Initiative
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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.
Tokyo
Shanghai
Singapore
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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

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GFSI Vision

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

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GFSI Mission

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

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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

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How 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.

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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

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New GFSI Governance Model and Activities
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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

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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, 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.
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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.

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GFSI Technical Working Groups
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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
Recommendation to Board Advisory Council
Approval and communication
Output
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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.

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GFSI Recognised Schemes
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Development of Schemes
Schemes
Standards
Principles
Requirements
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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

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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

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Accreditation 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

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Non-Accredited Audit Framework
Audits the Supplier
Audit Checklist
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Food Safety Certification Framework
Guidance Document
Accreditation (assessment)
Audits facility issues certificate
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GFSI Breakthrough June 2007

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

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Benchmarking What does this mean?  Once
certified, accepted everywhere 
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Some companies now accepting GSFI recognised
schemes
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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

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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
• 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.
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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

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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

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Global Markets Committee The Requirements
A 3-step approach to drive continuous improvement
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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

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The Requirements Intermediate Level (Matching
70 of Key Elements of GFSI Guidance Document)
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The Requirements Complete overview
Matching Level
100
GFSI Guidance Document Requirements (version
5) 6.1.21 6.2.20 6.3
70
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Food Safety Knowledge Network (FSKN)
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The key to producing safe food for consumers is
ensuring appropriate knowledge and skills of the
individuals who are responsible for managing
food safety
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Background

• 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.

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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

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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

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For more information

• Websites
• www.mygfsi.com
• www.tcgffoodsafety.com
• Email
• gfsinfo_at_theconsumergoodsforum.com

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Contact GFSI Global

• Catherine François
• Director of Food Safety Programmes
• The Consumer Goods Forum
• gfsinfo_at_theconsumergoodsforum.com
• Tel [phone]

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Contact GFSI Americas

• Dr. Donna Garren
• VP Food Safety Programmes
• The Consumer Goods Forum
• d.garren_at_theconsumergoodsforum.com
• Tel [phone]