All about food audits

1. Best Practice Approaches to Ensure you are
Ready for Food Safety Audit and Assessment
Bill McBride
Chairman, GFSI Auditor Competence Scheme Committee
FHA 2014 International Conference
Singapore, April 8th, 2014

2. Bill McBride - Who am I?
• Based in Sydney, Australia
• Chairman of the GFSI Auditor Competence
Scheme Committee
• Asia Pacific Representative for SQF program
• CEO of Foodlink Management Services since
1998
• Forty years experience in food and
beverage manufacturing, quality
management, food safety systems.

3. 1. Food Safety Audits – the good, the bad, and the ugly
2. Understanding the jargon – ISO, HACCP, GFSI, SQF, BRC, FSSC,
certification, accreditation, etc
3. Selecting the right standard for your industry, customer, and
business
4. Being ‘audit ready’ – what does it mean?
5. General discussion. Answering your questions. Where do
you get more information?
Masterclass Agenda

4. 1. Food Safety Audits:
the good, the bad, and
the ugly
Hi, I’m from the audit
agency, and I’m here to
help you….

5. Criticism of Food Safety Auditing
“There is a long and spectacular history of food safety
failures involving third-party audits (and inspections). Many
foodborne illness outbreaks have been linked to farms,
processors and retailers that went through some form of
certification”.
“…the system of third-party audits can work, but when it
fails, it fails spectacularly.”
Source: Bites <BITES-L@LISTSERV.KSU.EDU>;
Doug Powell <dpowell@KSU.EDU>5

6. “To many food businesses, food auditors are the lowest form of
life, parasites feeding off businesses, and often as much of a
food safety hazard as anything identified within their products or
processes.
Unfortunately some food safety auditors reinforce this image by
demonstrating their technical skills without any regard for a
requirement for customer service or communication skills.”
“The Reality of Multiple Audits – An Industry Perspective”
Presentation to the 8th Australian HACCP Conference,
September, 2001
6

7. • The farm whose cantaloupes were behind the nation's (USA)
deadliest food-borne illness outbreak in 25 years got a top
score — 96% — from a firm auditing the plant's sanitation
practices six days before the first person fell ill.
• The Listeria outbreak that killed 33 people and sickened over
100 people began on July 31, 2011. The site was audited July
25, 2011.
• The rating has once again helped raise questions about the
credibility of so-called third-party audits.
Source: Elizabeth Weise, USA Today,
Oct 20, 2011 7

8. • Seattle food safety lawyer Bill Marler, whose firm is
representing the families of nine people who died in the
outbreak and 26 who were sickened, said he has never sued a
third-party audit firm but is thinking this might be the time to
do it.
• The auditing companies not only get paid by the people
they're auditing, but insulate themselves from liability
through their contracts, Marler said.
• "Basically (the contracts) say something to the effect that,
'Yeah, we're auditing you, but we're not responsible if
something goes bad.'"
Source: Elizabeth Weise, USA Today,
Oct 20, 2011
8

9. The Auditor’s Defence?
• An audit is only a “snap-shot” in time
• The supplier is responsible for food safety, not the auditor or
audit agency
• The auditor is not there all the time
• We will never be rid of all these problems
• We don’t have enough trained auditors
• We’re doing our best
• I was just following the checklist
• Doug Powell (et. al.) exaggerate. They’re over-dramatizing
and muck raising.
9

10. What is the Role of the Food Safety Audit?
• To guarantee product safety?
• To issue a certificate?
• To confirm that a supplier is complying with an external
standard (e.g., SQF, BRC, FSSC)?
• To provide a supplier with access to one or more retail
markets?
• To verify that a supplier’s food safety management system is
effectively implemented and capable of providing safe food?

11. Audit Definitions (ISO)
Audit
Systematic, independent, and documented process for obtaining
audit evidence, and evaluating it objectively to determine the
extent to which the audit criteria are fulfilled
Audit criteria
Set of policies, procedures, or requirements used as reference
against which audit criteria is compared.
Audit evidence
Records, statements of fact, which are relevant to the audit
criteria, and verifiable
Source: ISO 19011: 2011

12. Audit Definitions (GFSI)
A systematic and functionally independent examination to
determine whether activities and related results comply with a
conforming scheme, whereby all the elements of this scheme
should be covered by reviewing the supplier’s manual and
related procedures, together with an evaluation of the
production facilities.
GFSI Guidance Document,
version 6.2

13. Audit Definition (SQF)
A systematic and independent examination of a supplier’s SQF
System by an SQF auditor to determine whether food safety,
hygiene and management activities are undertaken in
accordance with that system documentation and comply with
the requirements of the SQF Code, as appropriate, and to verify
whether these arrangements are implemented effectively.
Source: SQF Code, edition 7.2
Appendix 2: Glossary
13

14. Common Themes in Audit Definitions
• Systematic, independent, and objective
• Based on a reference standard or set of documents
• Confirm compliance and non-compliance
• Confirm supplier’s commitment to
– comply with the requirements of the relevant standard
– comply with applicable food legislation, and
– produce safe food

15. Incidence of Foodborne Illness (Global)
• “In 2005 alone 1.8 million people died from diarrhoeal diseases. A great
proportion of these cases can be attributed to contamination of food and
drinking water. Additionally, diarrhoea is a major cause of malnutrition in
infants and young children”
• “In industrialized countries, the percentage of the population suffering
from foodborne diseases each year has been reported to be up to 30%”
• “While most foodborne diseases are sporadic and often not reported,
foodborne disease outbreaks may take on massive proportions”
• Major foodborne illness causing agents:
Source: Fact Sheet No 237 on
Foodborne Illness, WHO 2007
Salmonella Naturally occurring toxins
Campylobacter Unconventional agents (eg agent causing BSE)
enterohamorrhagic E.coli Persistant organic pollutions
Vibrio cholerae Heavy metals
Listeria monocytogenes

16. Incidence of Foodborne Illness (US)
• The Centers for Disease Control and Prevention (CDC) estimates that each year
roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are
hospitalized, and 3,000 die of foodborne diseases.
• “America’s report card for food safety that tracks trends, some foodborne
illnesses have dropped significantly, but infections caused by one of the most
common germs—Salmonella—have not declined” (“Trends in Foodborne Illness,
1996 – 2010)
• “Food contamination creates an enormous social and economic burden. In the
US, diseases caused by the major pathogens alone are estimated to have cost up
to US $35 billion annually (1997) in medical costs and lost productivity.” (WHO,
2007)
• Major causes of foodborne illness in US:
Norovirus 5,461,731 cases
Salmonella spp 1,027,561 cases
Clostridium perfringens 965,958
Campylobacter 845,024
Source: “Foodborne illness
acquired in the United State”,
Scallan, Angolo, Tauxe,
Widdowson (2011)

17. 17

18. What is the Role of the Food Safety Audit?
• To guarantee product safety?
• To issue a certificate?
• To confirm that a supplier is complying with an external
standard (e.g., SQF, BRC, FSSC)?
• To provide a supplier with access to one or more retail
markets?
• To verify that a supplier’s food safety management system is
effectively implemented and capable of providing safe food?

19. Audit Objectives
• Audits are designed to:
– Determine conformity or non-conformity
– Determine effectiveness
– Provide an opportunity to improve
– Meet regulatory requirements
– Permit listing of suppliers on a register
19

20. Commonality in Audits
• Performed on selected & defined part
• Verify conformance to a ‘standard’
• Performed by individuals
independent of the area being
audited
• Identify non-conformities
• Part of the continuous improvement
of the system (Plan/Do/Check/Act)
20

21. Types of Audits
First Party Audits
Second Party Audits
Third Party Audits
Accredited Third Party
Audits
• Internal audit
• Performed by employees or people
representing the enterprise
• External audit
• Performed by customers (i.e. retailers
on suppliers)
• Performed by suppliers on customers
(rare)
• External audit
• Performed by independent organization
• External audit
• Performed by accredited Certification
Body
• Performed by a qualified auditor

22. 2. Understanding the jargon:
ISO, HACCP, GFSI, SQF, BRC,
FSSC, certification,
accreditation, etc

23. Codex HACCP
CODEX DEFINITION
HACCP is a system which identifies, evaluates
and controls hazards which are significant for
food safety.
• Recommended International Code of Practice – General Principles of Food
Hygiene, Codex Alimentarius Commission/RCP (1969) Rev.3 (2003)
• Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for
its Application, Codex Alimentarius Commission/RCP-1 (1969), Rev.4 (2003)
• Hazard Analysis and Critical Control Point Principles and Application
Guidelines, National Advisory Committee on Microbiological Criteria for Foods
(NACMCF), August 1997

24. HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and Control
Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7

25. HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and Control
Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7

26. Ensure all Introductory Steps are Completed
1. Assemble the team, and
determine the scope
2. Describe the product
3. Identify the intended use
4. Construct a process flow
diagram
5. On-site confirmation of the
process flow diagram
Information that is
necessary in order to
complete Hazard
Identification and
Hazard Analysis
26

27. HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and
Control Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7

28. Step 6: Hazard identification, analysis, and control
• List all of the hazards that may be reasonably expected to occur
at each step according to the scope.
• Conduct a hazard analysis to identify which hazards are of such a
nature that their elimination or reduction to acceptable levels is
essential to the production of a safe food, including:
– the likely occurrence of hazards and severity of their adverse health
effects;
– the qualitative and/or quantitative evaluation of the presence of hazards;
– survival or multiplication of micro-organisms of concern;
– production or persistence in foods of toxins, chemicals or physical agents;
• Consider the control measures that can be applied to each
hazard.

29. HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and Control
Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7

30. International Organisation for Standardisation (ISO)
ISO 9000 Quality management
ISO 14000 Environmental
management
ISO 22000 Food safety
management
ISO 26000 Social responsibility
ISO 27001 Information security
management
ISO 31000 Risk management
ISO is a network of national
standards bodies.
ISO develops and publishes
voluntary international standards
for products and services.
ISO standards are developed
through global consensus and
help to break down barriers to
international trade.
www.iso.org

31. International Organisation for Standardisation (ISO)
ISO 9000 Quality management
ISO 14000 Environmental
management
ISO 22000 Food safety
management
ISO 26000 Social responsibility
ISO 27001 Information security
management
ISO 31000 Risk management
ISO 22000:2005 contains the overall
guidelines for food safety management.
ISO/TS 22004:2005 contains guidelines
for applying ISO 22000
ISO 22005:2007 focuses on traceability in
the feed and food chain
ISO/TS 22002-1:2009 contains specific
prerequisites for food manufacturing
ISO/TS 22002-3:2011 contains specific
prerequisites for farming
ISO/TS 22003:2007 provides guidelines
for audit and certification bodies

32. “Accreditation” Standards
• ISO 17021:2011 Conformity assessment -- Requirements
for bodies providing audit and certification of management
systems
• ISO 17065:2012 Conformity assessment -- Requirements
for bodies certifying products, processes and services
• ISO 17011:2004 Conformity assessment -- General
requirements for accreditation bodies accrediting
conformity assessment bodies

33. Accreditation versus Certification
• Certification – means issuing a certificate to a food supplier
by a certification body after the successful completion of a
certification or re-certification audit.
– A certification body certifies a supplier
• Accreditation – means verification by an accreditation body of
a certification body confirming they meet and continue to
meet requirements established by SQFI.
– An accreditation body accredits a certification body

34. Accredited Certification
Audit the Supplier
Accreditation Bodies ISO 17011
Certification Bodies employ
Auditors
ISO 17065 or ISO 17021
International Accreditation Forum
(IAF)
e.g., ANSI, JAS-ANZ, SAC
Accredits the Certification Body (CB)
Including witness (shadow) audits
Peer Review by Sister Accreditation Body
Supplier Supplier Supplier Supplier
eg ISO, FSSC, SQF,
BRC

35. ‘Management’ versus ‘Product’ Certification
Management System
Certification (ISO 17021)
Process and procedure drive
approach to ensure an
organisation can achieve
desired outcomes.
Examples:
• ISO 22000
• ISO 9001
• ISO 14001
• FSSC 22000
Product Certification (ISO 17065)
Outcomes based process of
verifying that a product or
products have passed
performance tests and met
customer specifications or
requirements.
Examples:
• SQF
• BRC
• IFS
• GlobalGAP

36. Global Food Safety Initiative

37. Why was GFSI launched? In 2000…

38. Why was GFSI launched?
BUYING COMPANIES
Company A
Company B
Company C
Company D
Company E
Food Safety Audit
Food Safety Audit
Food Safety Audit
Food Safety Audit
Food Safety Audit
SHARED SUPPLIER BASE
Supplier A
RESULT
Redundancy
Confusion
Inefficiency
High Cost
Verification vs.
Validation

39. Global Food Safety Initiative
Solution:
Build Confidence in Third Party Certification &
Reduce Inefficiency in the Food System
“Once Certified, Accepted Everywhere”

40. Reduction in duplication of
audits
Comparable audit
approach and outcomes
Continuous improvement
in schemes
Enhanced trade
opportunities
Improved consumer
confidence in food safety
Cost efficiencies
throughout the supply
chain
Company A
Company B
Company C
Company …
Suppliers
Certified Against
any GFSI Recognised
Scheme
Certificate Accepted
by Buying
Companies
Shared Benefits for
Industry
Manufacturer X
Manufacturer Y
Manufacturer Z
Manufacturer …
Primary Producer X
Primary Producer Y
Primary Producer Z
Primary Producer …
Recognised
Schemes
Global Food Safety Initiative

41. GFSI Mission and Objectives
Provide continuous improvement in food safety
management systems to ensure confidence in the
delivery of safe food to consumers worldwide.
Reduce Food Safety
Risks
Manage Cost in the
Supply Chain
Develop
Competencies and
Capacity Building
Knowledge Exchange
and Networking

42. A Collaborative Approach
Retailers Suppliers
Food Service
Certification
Bodies
Accreditation
Bodies
International
Organisations
Academia
Government
Scheme Owners
Service Providers

43. Paris, HQ
TokyoWashington D.C.
The Consumer Goods Forum
The Consumer Goods Forum
• An independent global parity-based Consumer Goods
network
• Over 400 Members
• Representing 70 countries
• Offices in 3 continents

44. GFSI does NOT:
› Own or write food safety schemes/standards
› 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
› Carry out training activities
What GFSI Does Not Do?
44

45. Benefits of Using GFSI: Win Win Win
Improved product integrity
Safer global supply chain
Better access to market
Reduces duplication
Consumer confidence
Reduced food borne diseases
Decreased product recalls
Improved public health
Complement legislation
Country reputation
FOOD SYSTEM
CONSUMER
GOVERNMENT

46. GFSI Governance Structure
Global Markets
(Capacity
Building)
Guidance
Document
Auditor
Competence
Guidance
Expertise
GFSI TEAM
ADVISORY
COUNCIL
Mandate
STAKEHOLDERS
Retail /
Wholesale
Global
Regulatory
Affairs
Recommendation
Recommendation
Current GFSI Technical Working Groups
Food
Broker
& Agents
GFSI
BOARD

47. GFSI Board
Chair
Vice-Chairs

48. GFSI Strategy for 2013-2014
Creating Links with
Key Organizations &
Regulators
Capacity Building
Geographical
Expansion
Build Confidence
in Third Party
Certification
Food Safety is a Shared Responsibility

49. GFSI Strategy for 2013-2014
Build Confidence in
Third Party
Certification

50. The GFSI Guidance Document

51. A multi-stakeholder document that:
› Sets out the requirements for food safety
management schemes and the key elements for the
production of food and feed
› Provides guidance to schemes seeking compliance
with the GFSI Guidance Document and recognition by
the GFSI
› Defines the requirements for the effective
management and control of conforming schemes
› Puts in place transparent procedures for the GFSI
benchmarking process
Modular Format covering:
› Overview
› Part I - The Benchmarking Process
› Part II - Requirements for the Management of
Schemes
› Part III - Scheme Scope and Key Elements
› Part IV - Glossary of Terms
Harmonising requirements for food safety management

52. A process by which a food safety scheme and food safety
related schemes are compared to the GFSI Guidance Document
to determine equivalence
What is Benchmarking?
Benchmark
against common
set of
requirements
EQUIVALENCE
BETWEEN FOOD
SAFETY
SCHEMES
=

53. The GFSI Benchmarking Process
Benchmarking
Application
Equivalence
identification
Continuous
Improvement
Scheme Recognition
/ Non-Recognition
Benchmark
Committee Review
& GFSI Board
Decision
Scheme Self-
Assessment/
Benchmarking
Application

54. Once Certified, Accepted Everywhere
Schemes: Re-Benchmarking Schemes: New Benchmarking
&
CHINA HACCP

55. The GFSI Industry Scopes

56. GFSI Recognised Schemes – Scopes of Recognition
Scope of Recognition
AI Farming of Animals
AII Farming of Fish
BI Farming of Plants
BII Farming of Grains & Pulses
C Animal Conversion
D Pre-processing Plants
EI Processing Animal Perishable
Products
EII Processing of Plant Perishable
Products
EIII Processing of Animal & Plant
Perishable Products
EIV Processing of Ambient Stable
Products
F Production of Feed
J Storage & Distribution New
Application
L Production of Bio Chemicals
M Production of Food Packaging

57. » Annually, the GFSI Stakeholder Meeting draws together over
300 global food safety experts and asks them ‘what do you
consider to be the 3 key areas for GFSI to focus on during the
coming year’. And every year the answer was the same: auditor
competence. The need for clearer competence definition,
application, and assessment had long been recognized.
~ GFSI Stakeholder Meetings 2005 - 2010
Why Auditor Competence? Identifying the need

58. • Improved integrity, consistency and reliability
of audit outcomes across all GFSI recognised
schemes and supply chains
• Improved cost/benefit in qualifying auditors, by
reducing the duplication and wastage in
existing training options
• Provide a clearly articulated pathway for the
professional development of food safety
auditors
• Protection of the GFSI franchise and that of the
recognised GFSI schemes
Objectives:
Build Confidence in
3rd Party
Certification
GFSI’s Work on Auditor Competence

59.  Developed a competency model
outlining the knowledge, skills and
behaviour that a competent auditor
should possess.
Auditor Competence Working
Group (Sept 2010 – Feb 2012)
Auditor Competence
 Formation of a formalised scheme
committee to develop a business case for
an independent process of competence
assessment and credentialing of GFSI
scheme auditors .
 Defining the scheme rules, policies and
procedures of the credentialing process
 Completed a validation appropriate
validation process for the competency
framework
 Liaising with ISO JWG 36, other ISO
Working Groups and regulatory and non-
government groups and committees
working on competence, education,
training, and credentialing of food safety
auditors.
Auditor Competence Scheme
Committee (from July 2012 )
1. Auditing Skills &
Knowledge
3. Behavior &
Systems Thinking
2. Technical Skills
& Knowlege

60. 1. Auditing Skills &
Knowledge
3. Behavior & Systems
Thinking
2. Technical Skills &
Knowlege
1. Auditing Skills & Knowledge.
• Plan and organise work effectively
• Conduct the audit within the agreed timeframe
• Communicate with auditee personnel at all levels
• Collect evidence by conducting interviews
• Collect evidence by observation and inquiry
• Collect evidence by review of documentation and records
• Analyse, verify and consolidate audit evidence and generate audit findings
• Prepare written audit reports
2. Technical Skills & Knowledge
Knowledge and skills required to audit the key elements identified in the GFSI Guidance:
• Food Safety Management (FSM) Requirements
• Good Agricultural/Aquaculture Practice (GAP) Requirements)
• Good Manufacturing Practice (GMP) Requirements
• HACCP Requirements
3. Behaviour and Systems Thinking
• Auditor Conduct and Behaviour (personal behaviour, audit leadership)
• Systems Thinking (critical thinking, problem solving, root cause analysis)
• Organizational Behaviour and Practices
Auditor Competency Model

61. ACSC Progress (March 2014)
Credentialling
• Governance
structure
outline agreed
• Develop
success factors
1. Auditing Skills
& Knowledge
3. Behavior &
Systems
Thinking
2. Technical
Skills &
Knowlege
Competencies
Competencies
• Post farm
gate
published
• Primary
production
drafted
• Storage,
packaging,
feed TBD
• Retail, brokers
underway
Knowledge Exam
• RFT being
developed
with external
professional
testing
companies
Skill Assessment
• Draft template
completed.
Assessment
tool piloted by
Silliker, NSF,
Eagle,
Eurofins,
Cargill, Kraft
• Pilot
completed by
end 2014
RFT finalised by June 2014 Pilot by end 2014 2015

62. http://www.mygfsi.com/technical-resources/gfsi-auditor-
competency-framework.html
Post Farm-gate Competencies Published

63. GFSI Strategy for 2013-2014
Creating Links with
Key Organizations &
Regulators

64. Private Public Partnerships
USA: Food Safety Modernization Act:
› FDA: Engaging in dialogue with the FDA
regarding implementation of the FSMA
China: Memorandum of Understanding
› CNCA & CCAI: Proceeding with benchmarking
of the Chinese food safety scheme against the
GFSI Guidance Document
International organizations
› Building strong relationship with ISO, CODEX
& WTO
› Involvement of key organisations in GFSI
Advisory Council
CONNECT
Creating Links with
Key Organizations &
Regulators

65. GFSI Strategy for 2013-2014
Capacity Building

66. A programme for small and/or less
developed businesses that will develop
effective food safety management
systems through a systematic
continuous improvement process.
GFSI Global Markets Programme
Roadmap to Safer Food and Market Access

67. Scope
Manufacturing Scope
» Manufacturing of processed
foods
» Preparation of primary
products
Primary Production
Scope
» Farming of Plants
» Farming of Grains
» Farming of Pulses
Local Sourcing – Local Manufacturing/Producing – Local Selling

68. GFSI Strategy for 2013-2014
Geographical
Expansion

69. • Japan Local Group set up in 2012
• China Local Group set up in 2013
• Mexico Local Group being set up now
• U.S./Canada Local Group being set up now
GFSI Local Groups
For GFSI to implement its global strategy at a local
level, it will expand geographically and grow a
regional presence
Geographical Expansion

70. GFSI Focus Days 2014
GFSI Focus Day
3rd June
New Delhi, India
Food Safety Day Japan
30th October
Tokyo, Japan
GFSI Focus Day
End of August
Beijing, China
GFSI Focus Day
9th September
Mexico City, Mexico

71. Global Food Safety Conference 2015
Date: 4th – 6th March 2015
Venue: Kuala Lumpur Convention
Center
Kuala Lumpur, Malaysia
Participants: Over 1000 senior food
safety experts
FOOD SAFETY:
A SHARED RESPONSIBILITY
www.tcgffoodsafety.com

72. 3. Selecting the right
standard for your
industry, customer,
and business

73. GFSI Benchmarked
• BRC Global Food Standard
• FSSC 22000
• GlobalG.A.P. Integrated
Farm Assurance Scheme
• IFS Food Standard
• The SQF Code
Non-GFSI
• ISO 22000
• HACCP
• Retailer-based, non-
accredited, third party
schemes;
• Second party schemes
Food Safety Standards

74. This Standard covers food safety and
management of product quality in food
packing and processing operations. The
BRC Food Standard was one of the original
GFSI Benchmarked schemes and is used
around the world with certificates in over
100 countries and has in excess of 15,000
certificated sites.
D Pre Processing Handling of Plant Products
EI Processing of Animal Perishable Products
EII Processing of Plant Perishable Products
EIII Processing of Animal and Plant Perishable
Products (Mixed Products)
EIV Processing of Ambient Stable Products
L Production of (Bio) Chemicals
M Production of Food Packaging
BRC Global Standard for Food Safety, issue 6

75. Food Safety System Certification 22000
(FSSC 22000) is an ISO-based certification
scheme for assessment and certification of
food safety management systems in the
whole supply chain. FSSC 22000 uses the
existing standards ISO 22000, ISO 22003 and
sector specific PRPs.
– C Animal Conversion
– D Pre-process Handling of Plant Products
– EI Processing of Perishable Animal Products
– EII Processing of Perishable Plant Products
– EIII Processing of Perishable Animal and Plant
Products (Mixed Products)
– EIV Processing of Ambient Stable Products
– L Production of (Bio) Chemicals
– M Production of Food Packaging
FSSC 22000 - October 2011 Issue

76. G.A.P. stands for Good
Agricultural Practice – and
GLOBALG.A.P. is the worldwide
standard that assures it.
GLOBALG.A.P. is an affiliate
organisation of a not-for-profit
trade association with a crucial
objective: safe, sustainable
agricultural production
worldwide.
– BI Farming of Plants
– D Pre Processing Handling of
Plant Products
GlobalG.A.P Integrated Farm Assurance Scheme version 4 and
Produce Safety Standard version 4

77. IFS Food is a standard for auditing food
safety and quality of processes and products
of food manufacturers. The standard has
been in existence since 2003 and is current
operating its sixth version. Over 11,000
certificates in 90 different countries were
issued in 2011.
– C Animal Conversion
– D Pre-process Handling of Plant Products
– EI Processing of Perishable Animal Products
– EII Processing of Perishable Plant Products
– EIII Processing of Perishable Animal and Plant
Products (Mixed Products)
– EIV Processing of Ambient Stable Products
– L Production of (Bio) Chemicals
– M Production of Food Packaging
IFS Food Standard Version 6 (and IFS PACsecure, version 1)

78. The SQF Code is a process and product
certification standard. It is a HACCP food safety
and quality management system that utilizes
NACMCF and the CODEX HACCP principles and
guidelines. The SQF Code is intended to support
industry or company branded products and offers
benefits to suppliers and their customers.
– Al: Farming of Animal Products
– Bl: Farming of Plant Product
– C Animal Conversion
– D Pre-process Handling of Plant Products
– EI Processing of Perishable Animal Products
– EII Processing of Perishable Plant Products
– EIII Processing of Perishable Animal and Plant Products
(Mixed Products)
– EIV Processing of Ambient Stable Products
– F: Production of Feed
– L Production of (Bio) Chemicals
– M Production of Food Packaging
The SQF Code, 7th Edition, Level 2

79. Non-GFSI standards
Standards Accredited? Comments
ISO 22000 Yes International Food Safety Management
Standard
HACCP certification No Standard based on Codex HACCP and
GAP/GMP requirements
Retailer-based third
party schemes
No Retailer or manufacturer hires one or
more audit agency to audit suppliers to
their requirements. May be checklist-
based rather than standard.
Second party schemes No Retailer/manufacturer directly audits
suppliers. Generally checklist based.

80. 4. Being ‘audit ready’ –
what does it mean?

81. The Audit Process
Desk Audit
Documentation
Say what you do
Does the supplier’s
documentation
agree with
the Standard?
Facility Audit
Implementation
Do what you say
Has the supplier
effectively
implemented their
documented
system?

82. 70%
of certified sites indicate
that they only want FSMS
audits for the certificate
30%
of certified sites indicate
that they want FSMS
audits to improve product
safety (and quality) and
productivity)
Audit Ready
Source: GFSI

83. “The soft stuff is still the hard stuff”
“In the field of food safety today, there is much
documented about specific microbes,
time/temperature processes, post-process
contamination, and HACCP – things often called the
hard sciences. There is not much published or
discussed related to human behavior and culture –
often referred to as the “soft stuff.”
However, if you look at foodborne disease trends over
the past few decades, it’s clear to me that the soft
stuff is still the hard stuff. We won’t make dramatic
improvements in reducing the global burden of
foodborne disease, especially in certain parts of the
food system and world, until we get much better at
influencing and changing human behavior (the soft
stuff).”
Frank Yiannas is Vice Chair of the GFSI Board, Vice President – Food Safety, Walmart, and author of
“Food Safety Culture, Creating a Behavior-based Food Safety Management System”
Frank Yiannas

84. Three Integrated Aspects
Culture
Systems
Technology
• the difference between an effective,
workable food safety management
system and an ineffective system is
the level of management
commitment, and how that
influences the attitudes and
behaviour within the business.
• Food safety culture is an integral part
of an effective food safety
management system. The two are
not mutually exclusive. One is not an
extension of the other.
• A positive culture is necessary for the
system to work – the system is
necessary to underpin the culture.

85. • Select the right standard
• Be aware and follow food regulations
• Management commitment
• Fully documented FSMS (say what you
do)
• Implement your system (do what you
say)
• Have all staff trained and aware of their
food safety responsibilities
• Record, monitor, review
• Conduct effective internal audits
• Revise the system when changes occur
Audit Ready
Be ‘audit ready’
at all times!!

86. 5. General discussion.
Answering your
questions. Where do
you get more
information?

87. • GFSI www.mygfsi.com
• ISO www.iso.org
• BRC www.brcglobalstandards.com
• FSSC 22000 www.fssc22000.com
• GlobalG.A.P. www.globalgap.org
• IFS www.ifs-certification.com
• SQF www.sqfi.com
More information

88. Global Food Safety Initiative
CGF Knowledge Navigator
@mygfsi
www.mygfsi.com
www.tcgffoodsafety.com
gfsinfo@theconsumergoodsforum.com
GFSI Newsletter
on www.mygfsi.com
Stay in touch with GFSI

89. AFRIS. AsianFoodRegulationInformationService.
We have the largest database of Asian food regulations in the world and it’s
FREE to use.
We publish a range of communication services, list a very large number of
food events and online educational webinars and continue to grow our Digital
Library.
We look forward to hearing from you soon!
www.asianfoodreg.com
adrienna@asianfoodreg.com