Companies Worldwide Are Embracing GFSI Food Safety Certification

The Global Food Safety Initiative (GFSI) approves various food safety schemes which allow certified food companies to market their products and services anywhere worldwide. GFSI has brought order and harmony to food safety standards, reducing duplicate auditing in supply chains and providing worldwide proof of adherence to acceptable standards while leaving flexibility and choice to companies in the food industry.

Some of the major food safety standards that have been successfully benchmarked by GFSI are British Retail Consortium (BRC), Safe Quality Food (SQF), International Food Standard (IFS), FSC 22000, PrimusGFS, GlobalGAP, and CanadaGAP.

Each has its place in the food industry. Some are a better fit for crop farms while others apply to food processers, packagers and distributors. This flexibility has accelerated the fast adoption of GFSI-approved standards within food industries.

Thousands of companies in North and South America, Europe, the Middle East, and in Asia have received a GFSI-approved certification that is accepted anywhere in the world. These include such recognizable names as:

Cargill

H-E-B

Shop Rite

Campbells

Giant Food

Schwan Food Company

These companies typically demand that suppliers in their food chain demonstrate achievement of an acceptable GFSI-approved standard or at least a verified HACCP Plan (which is the basis of most GFSI standards). The giant retailer Wal-Mart, for example, requires their suppliers to achieve a GFSI-approved certification or risk losing their business.

The momentum to gain a GFSI-approved certification has increased with the 2011 passage of the Food Safety Modernization Act (FSMA) in the U.S. and similar measures approved worldwide. While the Food and Drug Administration (FDA) is slowly implementing FSMA rules for domestic companies, it is cognizant of GFSI-approved schemes and seems to be charting a parallel path, one that will make it easy for those in the food industry to comply with FDA regulations if they already hold a GFSI-approved certification.

Independent consultants are available to assist food growers, manufacturers, processors, packagers, food service operators, distributors, transporters and retailers prepare for certification under a GFSI-approved standard of their choice. Working with a knowledgeable consultant is the quick path to achieving recognized food safety certification, an investment that pays for itself many fold over time.

The hand writing is on the wall. Companies in the food industry today that do not have an acceptable food safety certification are on the road to extinction. World governments are cracking down on outfits that provide tainted goods, misbranded products or cannot demonstrate fast, effective recall systems. Ccertification is fast becoming a prerequisite for participation in profitable supply chains and thus business survival. The safest and most lucrative route for those in the food industry is to focus on achieving certification under a standard successfully benchmarked by the Global Food Safety Initiative.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Global Food Safety Standards

Most countries have measures in place to monitor food safety, implemented by centralized government agencies. Some of these include the State Food and Drug Administration of China, the The Global Food Safety Initiative was set up in 2000 in response to the request of around 30 CEOs of international retailers. It was initiated at a time when there were reports of a number of food safety scandals, including the "mad cow" BSE crisis. Since BSE was reported in a number of European countries in 2001, Australia took action to refine its food safety rules for imported beef and beef products.

The British Retail Consortium (BRC) was created to represent a whole range of retailers and is used globally as a framework to any business to assist the production of safe food and the selection of reliable suppliers.

Other leading Standards

GlobalGAP is a voluntary standard that is used to minimize the environmental impacts on agriculturally produced food products. GlobalGAP has support from major European retailers, PMO's and growers on a global basis. Other leading standards include the Safe Quality Food Program. The program provides independent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulations. This enables suppliers to assure their customers that food has been produced, processed, prepared and handled according to the highest possible standards, at all levels of the supply chain.

The emergence of ISO 22000 and PAS 220:2008

Given worries about safety and the emerging standards, ISO, the international body responsible for standardization, decided to produce a safety standard covering the entire supply chain. The ISO 22000 was launched in 2005 in order to meet this requirement. ISO 22000 has become one of the most recognized global food safety standards. It lists over 60 codes of practice and guideline documents associated with the food sector. Despite this, it also has its limitations, and has often been quoted as being non user-friendly. Some have argued that the requirements it places are too high.

Publicly Available Specification (PAS) 220 is a new complementary standard to ISO 22000. It has been designed to address the technical limitations around PRPs in ISO 22000 for the food manufacturing sector. PAS 220:2008 was developed by BSI and sponsored by Danone, Kraft Foods, Nestlé and Unilever through the Confederation of the Food and Drink Industries of the EU (CIAA). Other stakeholders involved in the development process included representatives from the Food and Drink Federation (FDF), McDonald's, General Mills Europe, and certification bodies.

FSSC 22000 is a new global food safety scheme which brings together ISO 22000 and PAS 220 certification for the food manufacturing industry. The scheme has been designed to meet the GFSI's benchmarking requirements. This new scheme has been looked upon favorably as it is believed that as companies are already used to working with ISO standards and are familiar with the risk and management systems based approach adopted by ISO 22000 and PAS 220, they may find it easier to align with these rather than with other standards. It remains to be seen if this system is effective.

Dylan Tanner is an eco-entrepreneur and writer who founded the newsletters Asia and China Environmental Reviews and has been writing about environmental and social trends within a business context for fifteen years. His latest venture is a B2B directory of responsible and sustainable suppliers.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Providers Face Increased Liability

With the passage of the Food Safety Modernization Act (FSMA) in 2011, food providers are being held to a higher standard. Worldwide standards, such as those benchmarked by the Global Food Safety Initiative (GFSI) also have strict requirements. The result is increased liability with considerable consequences for companies involved in the food supply chain. Food providers are now required to have acceptable safety management systems in place and demonstrate the ability to trace and quickly remove suspected food from the supply chain. Period - no exceptions!

The financial consequences of failing to step up to today's food safety realities can be enormous. These include loss of market share, blacklisting, government action, legal liabilities and financial penalties. Consequently, a major issue for food providers today is "How can I mitigate my risk?"

The first step is to have an operational, certified food safety management system that is audited by an outside agency. Although the FDA is responsible for implementing the FSMA, GFSI has become the worldwide "good house keeping seal" for food suppliers, from growers to distributors.

 GFSI approves certain existing food safety standards by benchmarking them against their own set of criteria for acceptability. Once approved by the GFSI, these standards are accepted anywhere in the world as proof of having an acceptable food safety management system. Currently, GFSI-benchmarked standards include FSSC 22000, PrimusGFS, IFS, BRC, and SQF. The minimum level of safety is to have a verified HACCP Plan.

Having a certified food safety management system is now a requirement to do business almost anywhere in the world. So losing certification can literally put a food provider out of business. Hence, it is critical that those participating in the food supply chain acquire and maintain a certified safety management system. The second aspect of food safety that must be demonstrated is the ability to trace products and quickly remove them from the supply chain if tainted components are discovered. This is not an optional capability. Rather, it is the legal expectation.

Hence, food providers must keep extensive records of components and suppliers. They are required to look backward and forward within the supply chain to verify that immediate participants have met safety requirements as well. And they must have tested recall plans in place that can be quickly implemented to remove suspect food products from the supply chain or retail shelf. By implication, the food industry is required to demonstrate effective crisis management during a product withdrawal or recall.

For food providers today, the game has changed and is continuing to evolve in the direction of consumer protection. Risk mitigation now plays a premier role in business models. Embracing certified food safety management systems and demonstrating the ability to rapidly respond in emergency situations are now critical requirements. Those that heed these trends will flourish. Market penalties, financial losses and legal liabilities will ultimately force foot draggers from the food supply chain.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Keeping Your Food Safe

Of all the environmental and heath issues, food safety commands the most urgent attention from authorities when regulations are found to have been broken. Recently in China, there have been several food safety scandals resulting in huge financial losses and reputation damage to the country and its food exporting sector. The climax occurred in July 2007 when it was announced that the former head of the State Food and Drug Administration, Zheng Xiaoyu, accepted bribes in exchange for issuing state food product safety licenses. He was subsequently executed in accordance with China's tough official stance on corruption. Prior to this, there had been a number of scandals involving the food sector. Jinhua Ham was found to have been treated with a poisonous pesticide before sale (2003); the production of counterfeit baby food formula which led to the death of around 80 babies hundreds of cases of severe malnutrition in 2004; and most recently in 2008, contaminated baby formula produced by the Sanlu Group led to an occurrence of kidney disease with numerous casualties.

The fact that the Chinese State Food and Drug Administration (set up in 2003 to take control of food safety issues) was itself the target of investigation for corruption has led to a resurgence in the uptake of third-party audited standards for food safety in the country. Foreign importers from China do not trust Chinese national standards and are demanding exporters adhere to international standards such as ISO 22000 inspected by global certification bodies. Similar incidents have occurred in Japan, most notably with the Snow Brand dairy company, which was found to have falsified food safety records in the wake of a tainted milk products scandal in 2002.

Most nations have a government authority to manage those issues from production to sale to consumers. They advise on national legislation and deliver food safety requirements for home-produced and imported goods. These include the Food Standards Authority in the UK, the US Food and Drug Administration, as well as the State Food and Drug Administration of China. At the EU level, the Eropean Food Safety Authority (EFSA) conducts risk assessments on food safety in cooperation with national governments and provides independent advice and communication on current and emerging risks.

The HACCP (Hazard Analysis and Critical Control Points) guidelines published by the United Nations Food and Agriculture Organization are a fundamental part of the important food safety standard being developed by the International Standards Organization (ISO), ISO 22000. There are seven HACCP principles that must be followed. These dictate that food producers must conduct a pre-production hazard analysis to identify and address biological, chemical or physical issues that make food unsafe for human consumption; establish good safety monitoring systems; and implement comprehensive documentation procedures. The application of HACCP principles and procedures are mandatory in the US for food products including meat, juice and seafood, and they are generally applied elsewhere as the basis for third-party food safety certification.

As shown by the China examples, Food Safety certification is absolutely critical for food retail and international trade. Without it producers and suppliers cannot sell their goods. There is significant business and reputation risk attached to how certification is obtained and it is advisable to get certified to well-recognized standards awarded by reputable third-party certification bodies.

Launched in 2005, the ISO 22000 is already one of the best recognized international food safety standards. It provides for food safety management systems for any organization, regardless of size, involved in any aspect of the food chain. To meet the standard an organization must demonstrate its ability to effectively control food safety hazards in order to ensure that food is safe at the time of human consumption. It incorporates the HACCP principles outlined above.

Prior to the ISO standard, the BRC (British Rail Consortium) Global Standard for Food Safetywas established and is trusted by leading global retailers to deliver effective supply chain management and legal compliance. The Global Standard is part of a group of product safety standards, together enabling certification of the entire food supply chain, and was the first standard in the world to be approved by the Global Food Safety Initiative (GSFI).

Formerly called EurepGAP, GLOBALGAP sets voluntary 'pre-farm-gate' standards for the certification of agricultural products and Good Agricultural Practices. Standards are awarded by approved third party certification bodies in over 75 countries. GLOBALGAP is a business-to-business label and is therefore not directly relevant to consumers.

Other leading standards, more on the ethical side of food production, are the US based Food Alliance Certification and SQF Certification. Food Alliance Certification is given to North American sustainable food products that cover issues such as the humane treatment of animals and the exclusion of hormones, non-therapeutic antibiotics, GM crops or livestock and certain pesticides as well as soil and water protection at farm/ranch level.

SQF (Safe Quality Food) Certification is awarded by licensed certifiers globally and provides independent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulations. SQF certifications have been awarded to thousands of companies operating in Asia-Pacific, Europe, the Middle East and North and South America.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Finding the Right Plastic Packaging for a Deli or Restaurant

Owning a deli or restaurant has many challenges ranging from offering an enticing menu to providing an inviting atmosphere for a meal. The general public is particular on what makes them happy, and food is definitely not an exception. But a hidden difficulty in the food service industry is finding the right plastic packaging for their goods. A carry-out box or a tub for macaroni salad may seem like a simple item to offer customers, but detailed custom packaging is needed to achieve this portrayal. Finding the right packaging company allows the food to stay farm fresh, easily stackable, and simple to open. The first detail to consider is if the packaging company is certified by the SQF (Safe Quality Food) program.

The Benefits of Certification

As a prominent global food safety and quality certification system, SQF offers independent and unbiased accreditation. Receiving certification from SQF promises the packaging company has processed, prepared, and handled the goods to the highest possible standards. While obtaining certification is important, only the top plastic packaging companies can receive a Level Three ranking, which is the highest. An SQF Level Three ranking promotes a wide range of benefits not limited to cost advantages, quality advantages, and an enhanced marketing image.

Customized Packaging Will Make The Difference

After the SQF ranking is noted, a restaurant or deli is going to need to address its needs for custom packaging. Although a simple brown or white packaging design may be cost effective, the business will not be promoting their products at all. Custom packaging with the company logo or a familiar slogan will keep the restaurant or deli fresh in their mind and encourage repeat business. A unique packaging design for carry-out items is basically an extension of a company's marketing campaign which the customer takes home with them.

But if a company is not interested in this practical form of advertising, they will most likely remain in need of stock plastic packaging for their walk-in coolers. Custom packaging will not be needed in this area of business for the restaurant or deli will want all of the plastic packaging to be uniform. Packaging design for products focus more on clarity, freshness, and sealing and typically come in rectangle and square shapes. Standard sizes include 8 oz., 12 oz., 16 oz., 32 oz., and 42 oz. containers with a universal lid allowing all sizes to stack on top of one another.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Safety Standards Benefit Consumers and Food Providers Alike

Numerous deadly outbreaks over the past few years, such as e. coli and salmonella, have created a groundswell of demand for enhanced food safety processes. That outcry is being answered by the implementation of stricter standards and (in the U.S.) the Food Safety Modernization Act.

The Global Food Safety Initiative (GFSI) was launched in 2000 with the purpose of bench marking existing and new standards to create pragmatic food safety guidelines that are universally recognized. All GFSI approved standards address identifying and managing food hazards and risks, tractability through food distribution channels, and implementing effective methods for food recall when problems are detected. These standards apply not only to growers and food providers, but also to every step of the global food supply chain. The goal is to prevent contaminated food from reaching consumers and to quickly recall spoiled goods while identifying and correcting the source of any problem.

GFSI endorsed standards currently include Safe Quality Foods (SQF), the British Retail Consortium (BRC), The International Food Standard (IFS) and FSSC 22000 for food safety management systems. Each addresses different markets and needs. All build upon a Hazards Analysis and Critical Control Point (HACCP) platform designed to identify and control food hazards and contamination risks. In North America, SQF, BRC and FSSC 22000 are the most popular standards.

The United States Congress has also responded to the need for stricter safety controls. The USDA is tightening its surveillance of meat and poultry providers, processors and distributors. Moreover, the Food Safety Modernization Act passed in 2011 gives the FDA broad authority to establish and enforce safety regulations for both domestic and imported products. This includes the authority to mandate food recalls. It recognizes the work accomplished by the GFSI and is working closely with that organization.

Food retailers and major restaurant chains are not waiting for government regulation. Wal-Mart, Costco, CVS, H-E-B, Safeway, Sam's Club, Shop-Rite, McDonald's and Target are already requiring their suppliers to achieve certification to a GFSI approved standard. Growers, providers, processors, packagers, and distributors making up the food supply chain who fail to pass independent audits and maintain their certifications may find themselves locked out of the market.

Both consumers and participants in the global food supply chain benefit from the implementation and enforcement of food safety standards. Food borne illnesses are reduced and outbreaks quickly controlled. Suppliers reduce their costs by eliminating waste, avoiding re-work and packaging errors, and reducing liability. It is a win-win situation.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Requirements of an SQF 2000 Compliant Food Safety Management System

The SQF 2000 Code places an emphasis on the application of HACCP. The implementation of a Level 2 SQF 2000 compliant food safety management system addresses requirements using CODEX Alimentarius Commission and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP Guidelines to develop safety plans. An SQF 2000 compliant quality management system needs to comply with 3 key sections of the SQF Code, SQF 2000 System Requirements, Food Safety Fundamentals - Building and Equipment Design and Construction and Pre-requisite Programs.

Senior Management is required to conduct management reviews, establish a system to manage complaints and document business continuity plans. The SQF 2000 Code requires the safety management system to include specifications for and control Raw Materials, Packaging, Contract Service Providers, Contract Manufacturers and Finished Product.

• Section 4 SQF 2000 System Requirements prescribes the expected contents of a food safety management system. Firstly Senior Management needs to demonstrate commitment to complying with the Code and producing safe products. A documented Management Policy needs to reinforce this commitment and be effectively communicated. Senior Management is required to allocate responsibility and authority, appoint an SQF Practitioner, document job descriptions and ensure adequate training. The Quality Management System should be documented in the form of a Food Safety Manual and include the scope of the system. The documents and records of the management system need to be controlled.
• Section 4.4 Attaining Food Safety requires compliance with Food Legislation (Regulation), for an organisation to establish Safety Fundamentals, Safety Plans, control Incoming Goods and Services, establish Corrective and Preventative Action procedures and a Non-conforming Product/Equipment procedure. Control of Product Rework, Product Release and rotation of Stock is also required.
• Section 4.5 addresses Verification and Validation requirements. Responsibility, Frequency and Methods for Verification, Validation Verification of Monitoring Activities, Product Sampling, Inspection and Analysis and Internal audits should be documented and included in a Verification Schedule. The rest of section 4 of the SQF 2000 Code covers the requirements for Product Identification, Trace, Withdrawal and Recall, Site Security And those for Identity Preserved Foods.
• Section 5 of the SQF Code outlines the standards required for Building and Equipment Design and Construction much of which is as per CODEX guidelines. Fundamentally Sites should be approved and in a suitable location or the environment managed to prevent safety risk. There is an emphasis on the building construction standards expected in food handling areas. The standard prescribes standards for equipment, utensils, protective clothing, hand washing facilities and vehicles. Section 5 also addresses the control of water and ice supply, storage facilities, separation of functions, on-site laboratories, staff amenities, first aid facilities and waste disposal.
• Section 6 of the SQF 2000 Code clarifies the expected pre-requisite programs including personnel practices, training, calibration, pest control, maintenance, cleaning/sanitation, the monitoring water quality, control of physical contaminants, supplier approval, transport/delivery, waste management and allergen control.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

An Outline of the SQF 2000 Code

The SQF 2000 Code is described as a HACCP based supplier assurance code for the food manufacturing and distributing industries.

The Safe Quality Food (SQF) 2000 Code is a quality management certification program that is one of the recognised Global Food Safety Initiative schemes. The Global Food Safety Initiative (GFSI) is a collaboration between retailer, manufacturer and food service companies, as well as service providers associated with the food supply chain. It is coordinated by The Consumer Goods Forum is independent global network for consumer goods retailers and manufacturers worldwide with nearly 400 members, in over 150 countries.

In May 2000 the GFSI was launched, it sets requirements for food safety schemes through a benchmarking process.

The manufacturing schemes approved by GFSI include BRC Global Standard Version 5, Dutch HACCP (Option B), FSSC 22000, Global Aquaculture Alliance BAP Issue 2 (GAA Seafood Processing Standard), Global Red Meat Standard Version 3, International Food Standard Version 5, SQF 2000 Level 2 and Synergy 22000.

The SQF Code was first developed in 1994 with the assistance of experts in the food industry and Hazard Analysis Critical Control Point (HACCP) Guidelines. The Food Marketing Institute (FMI) acquired the rights to the SQF Program in 2003 and established the SQF Institute (SQFI) Division to manage the Program.

The SQF 2000 Code has 13 sections, the key requirements for food quality management systems are outlined in Section 4 SQF 2000 System Requirements, Section 5 Food Safety Fundamentals - Building and Equipment Design and Construction, and Section 6 Food Safety Fundamentals - Pre-requisite Programs.

The SQF 2000 Code is a HACCP certification based quality management system standard designed for use by all sectors of the food industry. The Code emphasizes the use of NACMCF and CODEX HACCP Principles and Guidelines to help the supplier produce safe food. The implementation of an SQF 2000 quality management system requires customer food safety and quality requirements to be addressed.

Certification of SQF 2000 Systems demonstrates that Food Safety Plans have been implemented in accordance with the HACCP Method. Certification to the SQF 2000 Code is an indication of an organisations commitment to produce safe, quality food in compliance with the requirements of the SQF 2000 Code and applicable food legislation.

The SQF 2000 Code is divided into three Certification levels which indicate the standard of the food safety and quality management system:

1. Level 1: Food Safety Fundamentals
   Prerequisite programs are established incorporating fundamental safety controls essential to the production and manufacture of safe food. This level is appropriate for low risk products.
2. Level 2: Certified HACCP Food Safety Plans
   Prerequisite programs and safety risk assessments of the products and processes using the HACCP method, and action plans to eliminate, prevent or reduce safety hazards are established.
   This is the minimum level for suppliers of high risk products.
3. Level 3: Comprehensive Quality Management Systems Development
   Prerequisite programs and safety risk assessments of the products and processes using the HACCP method, and action plans to eliminate, prevent or reduce food hazards are established plus food quality assessments are completed to identify the controls needed to ensure a consistent level of quality. Level 1 and Level 2 certification are prerequisites to gaining a Level 3 SQF certificate. The SQF 2000 certification trademark can only be used after achieving Level 3 certification.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles