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Background

Global Food Safety Initiative z GFSI launched at the CIES Annual Congress
(May 2000)
Joint UNCTAD/WTO Informal Information Session on Private Standards
z Established as a non-profit making Foundation (June 2005)

z Managed by CIES – The Food Business Forum

z Food Safety is top of mind with consumers and CEOs

z Consumer trust needs to be strengthened and maintained

GFSI Mission GFSI Objectives


- Convergence between food safety management systems
through maintaining a benchmarking process for food
“Continuous improvement in food safety safety management systems
management systems to ensure
confidence in the delivery of safe food - Improve cost efficiency throughout the food supply chain
through the common acceptance of GFSI recognised
to consumers” systems by retailers around the world

- Provide a unique international stakeholder platform for


networking, knowledge exchange and sharing of best
food safety practice and information

What Does GFSI Do ? What is the GFSI Guidance Document ?

the Guidance Document 5th Edition represents food safety management


z benchmarks existing retailer driven food safety z
best practice in the form of key elements for food production :
management systems against the GFSI
Requirements for Food Safety Management Systems
Guidance Document z
z Requirements for HACCP and Good Practice (GAP, GMP or GDP)
z communicates to stakeholders about system z Requirements for the delivery of food safety management systems
equivalence z provides guidance on how to seek compliance for existing systems
owners
z provides a forum for debate with international z provides a framework for benchmarking
Standards organisations and interested parties z provides guidance on the operation of certification processes
z helps and encourages retailers and other z it is NOT a new standard !
stakeholders to share knowledge and strategy
for food safety through different projects

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GFSI Benchmarking What GFSI Does NOT Do

z systems officially benchmarked and z make policy for retailers


recognised by GFSI are : z make policy for system owners
z BRC Technical Standard Version 4 z undertake any accreditation or
z IFS Version 4 certification activities
z SQF

z Dutch HACCP (scheme Option B)

z NZ GAP

The GFSI Road To Harmonisation The Effects of GFSI Benchmarking

Goal z a number of major retailers are now formally


recognising all GFSI recognised systems
What has been achieved Safe Food
Cost Effectiveness z more and more suppliers are now using GFSI
¾ Quality recognised systems, using third party certification,
¾ Quantity making buying simpler and improving the level of food
Gu
t

¾ Confidence safety
en

ida
um

Retailers / Authorities z reduction in the number of audits carried out by


nc
oc

IFS retailers
eD
eD

SQF
z nearly 19000 GFSI-recognised system certificates
oc
nc

issued in 2006 - compared to 9000 in 2005


um

BRC
i da

z continual improvement of food management systems


en
Gu

Dutch HACCP
t

z there is a direct influence on audit consistency,


Manufacturers / Retailers customer confidence and cost

Key Factors Driving The Development Private Food


GFSI Benefits Safety Management Systems

FOR RETAILERS FOR STANDARD


Improved production OWNERS
standards Exchange of best z to provide assurance of product safety
Improved information practice
on food safety
schemes
Greater transparency
in the food industry
z to promote consumer confidence
Exchange of best
practice
FOR MANUFACTURERS Continuous
improvement
z to promote ‘best practice’
Improved cost efficiency
Simplified purchasing
procedures
Reduced numbers of audits Market opportunities z to promote business improvement and
Clarity of Food Safety
Scheme requirements
efficiency in the supply chain in a global
FOR ACCREDITATION
FOR CERTIFICATION Time and resources to
reinvest in quality and safety
BODIES context
BODIES
Exchange of best practice
Exchange of best practice
Knowledge sharing
z to meet legislative requirements and to
Improved auditor
competence & quality Opportunities to work with the ensure a margin of defence
food industry on auditing
New market opportunities standards z to provide brand protection and reputation

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European Retailer Own Brand Market Share Global Retailer Own Brand Market Share
Source: AC Nielsen and Citigroup Investment Research 2005 Source: The Nielsen Company 2005

Meeting Legislative Requirements Meeting Legislative Requirements


Safety Emergency
Operators shall not place on the market unsafe food or feed Operators shall immediately withdraw food or feed from the market if they
have a reason to believe that it is not safe
Responsibility
Operators are responsible for the safety of the food and feed which they Prevention
produce, transport, store or sell Operators shall identify and regularly review the critical points in their
processes and ensure that controls are applied at these points
Traceability
Operators shall be able to rapidly identify any supplier or consignee Co-operation
Operators shall co-operate with the competent authorities in actions taken to
Transparency reduce risks
Operators shall immediately inform the competent authorities if they have
reason to believe that their food or feed is unsafe

Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European
Commission Commission

Meeting Legislative Requirements Meeting Legislative Requirements

z Responsibility of the Food Business Regulation EC 852/2004 The Hygiene of Foodstuffs Article 1
Lays down the general rules for food business operators on the hygiene of
Operator under the EU General Food foodstuffs, taking particular account of the following principles:
Law Regulation 178/2002 Article 17 a) primary responsibility for food safety rests with the food business
operator
Food and feed business operators at all b) it is necessary to ensure food safety throughout the food chain,
starting with primary production
stages of production, processing and c) general implementation of procedures based on the HACCP
distribution within the businesses under their principles, together with the application of good hygiene practice,
should reinforce food business operators’ responsibility
control shall ensure that foods or feeds satisfy d) it is necessary to ensure that imported foods are of at least the same
the requirements of food law which are hygiene standard as food produced in the Community, or are of an
relevant to their activities and shall verify that equivalent standard.

such requirements are met.

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Principles of Private Food Safety
Meeting Legislative Requirements Management Systems

Imports - Responsibility of the Food Business z established to minimise duplication of evaluation


Operator under the General Food Law Regulation z encourage ‘local’ evaluation
178/2002 Article 11: z promote ‘best practice’
“Food and feed imported to the Community for placing z be open, transparent and compliant with fair
on the market within the Community shall comply with trading legislation
the relevant requirements of food law…” z control and maintenance is reliant on an
internationally recognised accreditation process
z direct stakeholder participation during
development, continuous review and
improvement of systems

The Relationship Between Private Food Safety


Private Food Safety Management Systems Management Systems and Regulation

z provide a benchmark requirement for all suppliers ensuring a z do not conflict with,but complement regulatory requirements
‘level playing field’ globally z provides demonstrable assurance of compliance
z translate regulatory requirements into concrete means/measures
z compliant with legislative requirements
z enhance the understanding of legislative requirements for markets
z provide compliant suppliers with access to new markets and where the product is sold
customers z promote uniform interpretation of legal requirements and any specific
z used to promote and enhance food safety using the principles of requirements of the System
self regulation z are regularly updated to reflect legislative change, define best practice,
such as technology and knowledge advance and to meet consumer
z suppliers recognise the advantages to their operation of gaining expectation
certification z are well established and understood by suppliers
z a strong move towards harmonisation, reducing multiple and z driven by consumer demand
divergent standards and audits from individual retailers z governance of Systems and associated protocols are in line with
Corporate Governance principles
z the certification process proactively improves food safety and z established case law dictates that a food business operator cannot rely
knowledge of legislative requirements on competent authority control measures or official control measures to
satisfy their legal obligations

Opening Markets Future Debate


‘The picture for developing countries as a whole is not necessarily "The fact that more and more producers and retailers
problematic and certainly less pessimistic than the mainstream are using certification schemes must prove something.
“standards-as-barriers” perspective. Indeed, rising standards serve to And I'm glad we're beginning to see the results of
accentuate underlying supply chain strengths and weaknesses and thus detailed work which reveals where, when and how the
impact differently on the competitive position of individual countries and schemes add value and how much benefit farmers,
distinct market participants. Some countries and industries are even retailers and consumers get....... Schemes should aim
using high quality and safety standards to successfully (re-)position
to enable producers and retailers to obtain higher
themselves in competitive global markets.’
returns for qualities which consumers genuinely want."
Jaffe & Henson
Standards and Agro-Food Exports from Developing Countries: Rebalancing the
Debate (June 2004) Commissioner Mariann Fischer Boel
(5-6 Feb 2007- Food Quality Certification Conference in Brussels - Adding
Value to Farm Produce)