IIT & CII - FACE Certified Food Professional Course Webinar

Transcription

1 IIT & CII - FACE Certified Food Professional Course Webinar Subject : GFSI (Global Food Safety Initiative) Tutor : Manju Nagpal Date: 03/October/2013

2 What is GFSI (Global Food Safety Initiative)? The Global Food Safety Initiative is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI provides a platform for collaboration between some of the world's leading food safety experts from retailer, manufacturer and food service companies, service providers associated with the food supply chain, international organizations, academia and government. The initiative was launched in 2000.

3 Current activities within GFSI include the definition of food safety requirements along the entire food supply chain to cover scopes such as feed, distribution and packaging. The development of a capacity building programme for small and/or less developed businesses is facilitating their access to local markets and a focus on food safety auditors is bringing industry experts to common consensus on the skills, knowledge and attributes that a competent auditor should possess. The daily management of GFSI is undertaken by The Consumer Goods Forum, the only independent global network for consumer goods retailers and manufacturers worldwide. It serves the CEOs and senior management of nearly 400 members, in over 150 countries.

4 Overview of the Global Food Safety Initiative The Global Food Safety Initiative (GFSI) is the result of collaboration between some of the world's leading food safety experts from retailers, manufacturers and food service companies, as well as service providers active in the food supply chain. In May 2000, following a number of food safety incidents, the CEO s of a group of international retailers identified the need to enhance food safety, ensure consumer protection and to strengthen consumer confidence. The result was GFSI, a non-profit foundation, created under Belgian law, which sets the requirements for food safety schemes. Scheme in the food safety certification industry, is a term used to define a commercial food safety programme that includes an auditable and certifiable food safety standard and a governance and management system. As food safety is of paramount importance, the principal goal of GFSI is to ensure that the global supply chain is safe for consumers.

5 GFSI Background Back in 2000, food safety was a top of mind issue for companies and consumers due to increasing number of recalls, quarantines and negative publicity about the food industry. There was also extensive audit fatigue through the industry, as retailers performed inspections or audits themselves or asked a third party to do this on their behalf. These were often carried out against food safety schemes that lacked international certification and accreditation, resulting in incomparable auditing results. The Global Food Safety Initiative was set up in 2000 to pursue continuous improvement in our food safety systems. Harmonising worldwide food safety standards would increase transparency and efficiency in the supply chain, cut costs and provide assurance of safe food for consumers worldwide. Retail quality managers could accept their supplier s products without having to carry out numerous audits as long as these suppliers meet the requirements of a standard which has been recognized by GFSI. Suppliers would only need one audit a year, and not have several audits for different standards.

6 How GFSI came into existence? The Proposal: CEOs of global companies came together at The Consumer Goods Forum (CIES at the time) and agreed that consumer trust needed to be strengthened and maintained through a safer supply chain. GFSI was launched as a non-profit making foundation in 2000, to achieve this through the harmonisation of food safety standards that would drive reduce audit duplication throughout the supply chain. At the time, there was no existing scheme that could be qualified as global that could be adopted by all. GFSI therefore chose to go down the route of benchmarking, developing a model that determines equivalency between existing food safety schemes, whilst leaving flexibility and choice in the marketplace. The daily management of GFSI is undertaken by The Consumer Goods Forum. GFSI Today: The Global Food Safety Initiative is no longer just a benchmarking organisation. While this remains one of its key activities, its collaborative approach to food safety brings together international food safety experts from the entire food supply chain at Technical Working Group and Stakeholder meetings, conferences and regional events to share knowledge and promote a harmonized approach to managing food safety across the industry. GFSI is managed by an industry-driven GFSI Board of Directors and supported by The Consumer Goods Forum Board of Directors.

7 The GFSI Vision is: Under the umbrella of The Consumer Goods Forum, the vision for the organization is safe food for consumers everywhere. By drawing on the expertise of its international stakeholders working in various sectors, GFSI is able to have a truly global approach when tackling food safety issues. The GFSI Mission is: Those involved in the GFSI share a simple aim: Safe Food for Consumers Everywhere. Since it was launched in May 2000 following a number of major food safety scares. The GFSI mission is simple, but highly meaningful, for all stakeholders with an interest in ensuring the production of safe food. The mission is Provide continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.

8 The GFSI objectives are to: Reduce food safety risks by delivering equivalence and convergence between effective food safety management systems. Manage cost in the global food system by eliminating redundancy and improving operational efficiency Develop competencies and capacity building in food safety to create consistent and effective global food systems Provide a unique international stakeholder platform for collaboration, knowledge exchange and networking.

9 History of the Harmonised Approach Prior to the creation of GFSI in 2000 there was a proliferation of demands for audits primarily from major buyers within the food supply chain. Different retailers often applied specific food safety requirements for particular products and suppliers were obliged to provide evidence, through a number of audits of their premises and systems, of their compliance with these varying specifications. The emergence of national or regionalised harmonised schemes, developed by industry, such as the British Retail Consortium s (BRC) Technical Standards and the International Food Safety Standard (IFS) in Europe, marked a step forward by allowing suppliers to carry out a single food safety audit to satisfy a number of retail customers. However, these schemes only provided a limited solution to the problem of the duplication of supplier audits, with many users of the schemes still being reluctant to move to only one, or to a series, of recognised schemes.

10 Contd.. GFSI proposed a method by which it would be possible to take a harmonised approach to the recognition of food safety standards and their supporting systems, firstly by drawing up a set of food safety criteria to be incorporated into food safety standards and secondly by establishing common procedures for the accreditation and certification bodies responsible for verifying the implementation of these standards (the GFSI Guidance Document). This approach should allow a supplier in any country to commission a single audit regardless of the number and nationality of customers it supplies which will be accepted everywhere.

11 Benchmarking and Equivalency Within GFSI, benchmarking provides the framework for the recognition of food safety schemes and is a process by which a food safety scheme and food safety related schemes are compared to the GFSI Guidance Document to determine equivalence. The process is carried out in an independent, unbiased, technically proficient and transparent manner. Schemes that are successfully benchmarked and recognised have a common foundation of requirements, which should provide consistent results when applied. However, benchmarked schemes cannot be considered identical because they differ in terms of their level of prescription and specific needs.

12 GFSI Recognised Schemes and the Relationship to Codex All the schemes recognised by GFSI have been developed over many years from standards created by individual organisations, such as retailers, sectors of industry or certification bodies. The GFSI recognised schemes have their origins in standards dating back to the early 1980 s, with the major influence being the requirements specified by retailers for their suppliers of private label products. The GFSI recognised schemes, by their very nature, are written in differing styles, but they all amplify or describe in more detail the requirements laid down in the Codex General Principles of Food Hygiene Code of Practice. These schemes are reviewed and revised more regularly than the Codex General Principles of Food Hygiene Code of Practice and, therefore, attempt to address issues that are currently faced by the food industry; good examples of this are incident management, food defence and allergen management.

13 All GFSI recognised schemes and standards contain requirements that go beyond those laid down in the Codex General Principles of Food Hygiene Code of Practice. These additional requirements are seen by the food industry as being important to food safety or at least highly desirable in order to ensure continuing compliance; good examples are product specifications, product analysis, purchasing procedures, internal audit and full product/ingredient traceability. These supplementary requirements, by their very nature, add robustness and rigour to the base requirements of food safety principles and provide added confidence and further verification of processes Although it is very difficult to trace the precise origin of these schemes, they all reflect the need for compliance with legal requirements and are based on HACCP principles, food safety management systems and prerequisite programmes, such as Good Manufacturing Practices (GMP). It must be appreciated, however, that these schemes are all based on best practices and can, therefore, be traced back to the basic requirements of Codex standards. In fact, there are only a relatively small number of specific requirements, which cannot be referenced back to the Codex standards.

14 Benefits to different stake holders in Supply chain Benefits for suppliers Certificated companies are more disciplined, more efficient and more profitable. Certificated companies show equivalence of process across countries and continents. The GFSI recognised standards are accessible and are shared by many. Certificated companies will have a legal defence in place. Benefits for retailers The GFSI recognised standards provide effective shared risk management tools for the retailers brand protection and product integrity is improved. Certification enables simpler buying. Benefits for governments Business is promoting compliance with legislation Business is self regulating and is driving continuous improvement and best practice Business seeks to share its progress and understand concerns Benefits for all: Continuous improvement in the standards and their content Healthy competition between existing schemes Cost efficiency in the supply chain Comparable audit approach and outcomes Improved consumer confidence and safer food

15 Certification Against A GFSI-Recognised Scheme GFSI is, in part, a benchmarking organisation that has recognised a number of food safety management schemes that fulfill the criteria that have been identified in the GFSI Guidance Document as covering best food safety practice. GFSI is not a scheme in itself, and neither does it carry out any accreditation or certification activities. A scheme is recognised by GFSI when it meets internationally recognised minimum food safety requirements, developed by multi stakeholders, which are set out in the GFSI Guidance Document Sixth Edition. The status of recognition is achieved through a comprehensive benchmarking process. An independent committee, including an independent chairman, a retailer, a manufacturer or producer and the GFSI secretariat is convened to conduct a preliminary screening of the application. If the application is accepted, then it will be reviewed in further detail by the Benchmarking Committee. The scheme owner will be invited to participate in the deliberations. Once the Benchmarking Committee is satisfied that the application meets the requirements of GFSI, a written consultation period will ensue with the Benchmarking Committee. The benchmarking committee will recommend that the GFSI Board either accept, reject or reject until further modifications to the scheme are made.

16 Contd.. The Board reviews the documentation and make its decision. Once the GFSI Board of Directors has granted formal recognition to a standard, this standard is deemed to meet all of the requirements in the Guidance document. Certification to a GFSI recognised scheme is achieved through a successful third party audit against any of the schemes. This system provides a high degree of confidence that food safety management systems are adequately designed, implemented and maintained. Furthermore, suppliers can benefit from the concept of once certified, accepted everywhere, as the certificates gained from an audit to any GFSI recognised scheme are accepted by many international and regional/national retailers or suppliers. Suppliers also benefit from a reduction in the number of audits. Intervene in retailer or supplier policy Make policy for standard owners Undertake certification/accreditation activities Many retailers around the world have adopted the GFSI principles and will accept the suppliers they work with to be certified against any GFSI recognised scheme. GFSI's ultimate aim is to truly achieve the 'once certified, accepted everywhere' approach, whereby a facility being certified against ANY of the GFSI-recognised schemes would then be accepted by each and every buying company clients.

17 What are the Benefits of GFSI Recognition? The Consumer Goods Forum is an independent parity-based consumer goods network of over 650 members. The Board of the Consumer Goods Forum comprises CEOs from 25 major international retailers and 25 major international manufacturers. The Global Food Safety Initiative is one of the key strategic pillars of the Consumer Goods Forum. In 2000, when GFSI was formed, food safety was top of mind with retailers, manufacturers and consumers due to several high-profile recalls, quarantines, and the associated negative publicity. The CEOs of the major retailers and manufacturers agreed that consumer trust needed to be strengthened and maintained, while making the supply chain safer, through the harmonisation of food safety standards and driving cost efficiency. Over the years, lead by a Foundation Board of senior industry personnel with a practical, commercial understanding of the application of food safety, and supported by scientific, academic and technical expertise, GFSI has built a considerable body of work on the requirements for food safety across the food supply chain.

18 Contd.. The GFSI Guidance Document and benchmarking process is a key platform in achieving the GFSI goals, and collaborative approach used to improve the integrity and rigour of food safety management schemes. GFSI recognition offers the industry the knowledge that benchmarked schemes are based on a foundation of contemporary food safety principles. It offers healthy competition between benchmarked schemes, and drives continuous improvement in the delivery of food safety standards. GFSI provides a global network of recognised food safety standards that provide retailers, manufacturers and food service operators with confidence in sourcing, comparable audit approaches, and above all, safer food for the consumer.

19 Scopes covered under GFSI Scheme

20 GFSI Recognised Schemes FSSC Global Red Meat Standard (GRMS) Canada GAP (Canadian Horticultural Council On-Farm Food Safety Program) SQF CODE 7TH EDITION LEVEL 2 BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 6 IFS FOOD VERSION 6 Schemes in Benchmarking Process The Global Aquaculture Alliance Seafood Processing Standard. Global G.A.P. Primus GFS Dutch HACCP Synergy 22000

21 Update on GFSI Work item proposals Review of proposals Mandate to TWG Recommendation to Board & Advisory Council Governance Structure GFSI Stakeholder Meeting GFSI Board & Advisory Council Review GFSI Technical Working Groups GFSI Board & Advisory Council Review Global Food Safety Conferenc e 21

22 Governance and Structure The GFSI governance process is vital in ensuring the fulfillment of the GFSI mission. The aim of the structure is to facilitate the exchange of information and the identification of best practice at an international and multi-stakeholder level along the entire supply chain. In addition, the governance structure facilitates the ultimate aim of fulfilling the GFSI mission, which is safe food for consumers everywhere. GFSI Board members are drawn from major retailers, manufacturers and food service operators. The Board provides strategic direction and oversight. A new governance structure was implemented in October 2008 by the GFSI in order to ensure that key partners in the supply chain are equally represented in the decision making process of the Board. An Advisory Council, whose membership consists of academics, non-government organisations and government representatives, provides further expertise to the GFSI Board in its decision making concerning matters related to the mission, objectives and goals of GFSI. This body of experts has been in place since early 2010.

23 The GFSI Technical Working Groups are individual working groups composed of retailers, manufacturers, food service operators, standard owners, certification bodies, accreditation bodies, industry associations and other technical experts. Each Working Group meets independently throughout the year, according to a mandate set by the GFSI Board. The GFSI Stakeholder Group is an international forum, open to all, which attracts retailers, manufacturers, certification bodies, accreditation bodies, standard owners, food safety experts and consultants. This annual meeting consists of an open dialogue on current and emerging food safety issues with the aim of identifying the priority areas for consideration by the GFSI Board as topics to be addressed over the following year. The purpose is to ensure that GFSI is run and managed by its members and is as inclusive and transparent as possible. All of these groups are linked together to drive the strategic direction of GFSI. Any issues raised during the Stakeholder Forum are considered by the GFSI Board and, in turn, the GFSI Board provides the mandate to the GFSI Technical Working Groups to address the issues based on the recommendations made by GFSI Stakeholders. The GSFI Technical Working Groups are charged with delivering the objectives set by the GFSI Board and providing recommendations on technical issues.

24 Governance Structure GFSI Board Advisory Council Stakeholders GFSI Technical Working Groups Global Markets Primary Production Guidance Document Transport Storage and Distribution Global Markets Manufacturing Feed (Single and Compound) Auditor Competence 24

25 GFSI Board and structure GFSI Board : - The GFSI Board is made up of members drawn from major retailer, manufacturer and food service operators. They provide the strategic direction and oversee the daily management of the Global Food Safety Initiative. Membership is by invitation only. Current members of the GFSI Board are: Chair : - Yves Rey, Corporate Quality General Manager, Danone, France. Vice-Chairs: - Cenk Gurol, CEO SCM Re-engineering, Aeon Global SCM, Japan Frank Yiannas, Vice President, Food Safety & Health, Wal-Mart, USA.

26 Other Board Members :- Peter Begg, Sr. Director, Global Quality Programs, Mondelēz International (MDLZ), US Hugo Byrnes, VP, Product Integrity, Royal Ahold, Netherlands John Carter, Senior Director Own Brand and Product Quality Assurance, Metro Cash & Carry, Germany Bryan Farnsworth, VP Quality Management, Hormel Foods, USA Hervé Gomichon, Quality Director, Carrefour, France Anthony C. Huggett, Vice President Quality Management, Nestlé, Switzerland Cindy Jiang, Director of Worldwide Quality, Food Safety and Nutrition, McDonald's, USA Neil Marshall, Global Director, Quality and Food Safety, The Coca-Cola Company, USA Payton Pruett, V.P., Corporate Food Technology & Regulatory Compliance, Kroger, USA Mike Robach, Vice President, Corporate Food Safety and Regulatory Affairs, Cargill, USA Rick Roop, Senior Vice President, Food Quality Assurance, Tyson Foods, USA Zaotian Wan, Vice President, COFCO Corporation, China Jian Xu, Vice President, China Resources Vanguard Corporation, China

27 GFSI Technical Working Groups The GFSI Technical Working Groups was originally constituted in September 2006 and is composed of retailers, manufacturers, food service operators, standard owners, certification bodies, accreditation bodies, industry associations and other technical experts. In February 2009, the GFSI Board decided to restructure the Technical Committee into Technical Working Groups that work together independently throughout the year, feeding back to the entire group at the main committee meeting. The work of GFSI would not have moved forward in the way that it has over the years without the dedication of these experts and the support of the companies they represent. Currently GFSI has following technical working group on following areas. Auditor Competence Global Markets Manufacturing Primary Production Guidance Document Storage and Distribution GFSI Food Broker & Agents Technical Working Group (Scope N) GFSI Retail & Wholesale Technical Working Group (Scope H) GFSI Global Regulatory Affairs Working Group

28 GFSI Stakeholder Group The GFSI Stakeholder Group is an international forum open to interested parties such as retailers, manufacturers, certification bodies, accreditation bodies, standards owners, food safety experts and consultants. This forum is held annually, usually prior to the Global Food Safety Conference. The aim of this meeting is to: Provide an update on GFSI activities and provide you with an opportunity to define GFSI objectives To create an open dialogue on current and emerging food safety issues To identify areas for collaboration on common top priority food safety issues One of the Group s roles is to provide the GFSI Board with recommendations for future work items.

29 Technical Working Groups - Auditor Competence GFSI Auditor Competence Working Group This group met for the first time in September 2010 to: Determine the role, tasks, and expectations of auditors Define competencies (skills, knowledge and attributes) for each task Recommend options by which they can be assessed and verified Phase two of the process will involve: Complete mapping of competencies against the key elements in GFSI Guidance Document Sixth Edition Review generic auditing competencies Integrate competencies with task analysis Develop methods for acquisition and Assessment of Competencies Review options for publication and management of competencies. This working group has around 32 members.

30 Technical Working Groups - GFSI Global Markets Working Group GFSI Global Markets Working Group For owners of small- and medium-scale farms or businesses from developing countries and even OECD countries, market opportunities often exist within formal supply chains where entry requirements are high. These small companies do not necessarily have access to the expertise, technical and financial resources to meet these requirements in terms of food safety. The Global Markets working group has developed a comprehensive step-by-step toolkit to guide small and/or less developed businesses as well as producers through a programme that will drive the continuous improvement process in food safety management systems and ultimately help them achieve certification against a GFSI recognized scheme. Once completed, the toolkit will be comprised of: Basic and Intermediate Level Checklists for Primary Production and Manufacturing Protocol and Flow Chart Basic and Intermediate Level Assessor Guideline Assessment Report and Corrective Action Follow Up Form This technical working group has more than 40 members.

31 Global Markets Programme - Primary Production The GFSI Global Markets Primary Production Working Group has completed its work (March 2012) on a comprehensive step-by-step toolkit that guides small and/or less developed primary producers through a continuous improvement process in their agricultural food safety programmes with the aim of facilitating market access locally and creating mutual acceptance along the supply chain. The project began in 2010, complementing the work of the GFSI Global Markets Programme for Manufacturing. Both programmes were launched in response to feedback from the annual GFSI Stakeholder meeting, where global food industry representatives made it very clear that despite the uptake of GFSI recognized schemes along global supply chains, small and/or less developed businesses and primary producers were being left behind. Building on the approach of the Manufacturing Working Group, the Primary Production Working Group developed a similar set of documents entirely adapted for small/and or less developed primary production operations. These documents provide technical assistance and support in the form of a protocol to guide users through the programme. They based their work on food safety management documentation for the primary production sector, drawing on existing industry output. The working group is comprised of food safety experts from producer, retail and manufacturing companies as well as international organisations, academic institutions, certification bodies and scheme owners.

32 Global Markets Programme - Manufacturing The GFSI Global Markets Manufacturing Working Group completed its work (July 2011) on a comprehensive step-by-step toolkit that guides small and/or less developed businesses through a continuous improvement process in their food safety management systems with the aim of facilitating market access locally and creating mutual acceptance along the supply chain (read press release here). The project began in 2008 after output from the annual GFSI stakeholder meeting clearly identified the need for technical assistance and support for small and/or less developed businesses in the development of their food safety management systems. The GFSI Global Markets Technical Working Group has worked over the past three years to draft basic and intermediate level key requirements drawn from the GFSI Guidance Document and based on the Codex General Principles of Food Hygiene, as well as a protocol to guide companies through the programme. The working group is comprised of food safety experts from international organisations and retail, producer, manufacturing, foodservice and service provider companies.

33 GFSI Guidance Document 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 New Modular Format: 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

34 What is the GFSI Guidance Document? Scheme in the food safety certification industry is a term used to define a commercial food safety programme that includes an auditable and certifiable food safety standard and a governance and management system. The GFSI Guidance Document defines the process by which food safety schemes may gain recognition by GFSI and gives guidance to schemes seeking compliance. It also specifies the requirements that a food safety scheme must implement to be considered for GFSI recognition, and defines the key elements for the production of safe food and/or feed that must be included in the standard. These elements were developed by members of the GFSI Technical Working Groups (TWGs) and other experts who advised on sector specific requirements. They are firmly based on the food safety principles laid down by the Codex Alimentarius Commission (Codex), the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), relevant ISO standards, and International Codes of Practice where appropriate.

35 The GFSI Guidance Document has been developed primarily to meet some of these objectives set by GFSI. It defines the process by which food safety schemes may gain recognition by GFSI and gives guidance to schemes seeking compliance. In so doing, it also assists in meeting the remaining GFSI objectives: In encouraging convergence between food safety management systems, GFSI seeks to drive down costs by focusing industry on robust recognised systems with key food safety elements in common; GFSI requires competence and capacity not only within certified food businesses, but also the Scheme Owners, Certification Bodies, auditors, and Accreditation Bodies that assess the GFSI benchmarked schemes; GFSI s network of Technical Working Groups, stakeholders and industry experts provides extensive input to the development and ongoing improvement of the Guidance Document

36 What the Guidance Document is : It is important to recognise that the GFSI Guidance Document is not in itself a food safety standard. Food businesses cannot be audited o r certified to the GFSI Guidance Document and GFSI is not involved in any certification or accreditation activities. The GFSI Guidance Document does not dictate policy for food retailers, manufacturers or scheme owners, or prescribe requirements for food quality, animal welfare, environmental standards, or any other area outside the scope of food safety. Instead the GFSI Guidance Document provides a template against which food safety management schemes can be benchmarked and recognised as sciencebased, contemporary, and rigorous. It is a tool which fulfils one of the main objectives of GFSI, that of determining equivalency between food safety management systems.

37 About the guidance document The guidance document divided into four distinct parts: Part l: The Benchmarking Process outlines the key procedural steps and time lines that apply to new food safety schemes that have not previously been benchmarked, schemes applying for an extension of scope, and the rebenchmarking process for existing schemes, which is required every four years. When schemes are completely aligned with the GFSI Guidance Document Version requirements, this results in an increase in confidence in the benchmarked schemes, which can then provide comparable audit results for users of third party certification. The benchmarking process is clearly defined, more open, and transparent. Scheme application guidelines are now formalised, as are the benchmarking criteria and the timeframes for the benchmarking processes. The terms of reference for Benchmarking Committees and Chairs are described in detail.

38 Part ll: Requirements for the Management of Schemes prescribes the governance and management requirements that must be implemented for a food safety scheme to be considered for benchmarking. These include, but are not limited to: Evidence of the legal entity that owns and manages the scheme; The documented process by which the scheme was developed and will be maintained; The technical competence of key stakeholders who developed and maintain the scheme; Procedures to prevent or manage conflicts of interest; A food safety management standard based on the principles of ISO/IEC Guide 65 or ISO/IEC with a clearly defined scope of activity; Procedures for managing Certification Bodies that operate within the scope of the scheme; Evidence of procedures to register and manage food safety auditors; Documented arrangements with Accreditation Bodies to oversee the licensed Certification Bodies; Defined requirements for audit management, including audit frequency, audit duration, audit reporting, management of certification, and data management Evidence of how scheme owners communicate with GFSI.

39 Part III: Scheme Scope and Key Elements. The document to cover primary production and processing in a more robust way, taking a scope specific approach to cover eventually all parts of the food supply chain. It has also been recognised that food safety requirements differ between the various parts of the food supply chain, and an exhaustive exercise was undertaken with sector-specific experts to define the food safety management system, Good Practice (GAP, GMP) and HACCP requirement in a number of industry scopes. Figure outlines the food industry scopes identified by GFSI. The first issue of Version 6 details the specific elements required for the following industry scopes: Farming of animals, fish, plants, grains and pulses; Pre-processing of plant products Processing of animal, plant, and ambient stable products Production of biochemical. Scheme owners are now required to apply for recognition against one or more of the GFSI defined scopes and meet the detailed requirements for each scope included in their application. Part IV: Glossary, lists the terms and definitions used in the GFSI Guidance Document.

40 GFSI Guidance Document Revision Working Group This group has completed its review of the GFSI Guidance Document 5th Edition to identify areas for elaboration in the 6th Edition, particularly in relation to the benchmarking process and requirements for scheme owners. Edition 6 was released in January The group is now working together to develop: Further documentation to support the Guidance Document: Self Assessment Checklist, Annual Assessment Checklist, Scheme Head Office Checklist Training package for members of the benchmarking committees

41 GFSI Storage and Distribution Working Group This group met for the first time in December 2011 to to execute the mandates specified by the GFSI Board in given timeframes. The mandate of the GFSI Storage and Distribution Working Group is to: Review current best food safety practice in relation to Storage and Distribution. Define and develop the scope(s) of recognition in relation to Storage and Distribution and the key elements that shall be in place for the recognition of food safety requirements for Storage and Distribution by GFSI in the GFSI Guidance Document. Review and define the competence of auditors required to be in place for schemes applying to the GFSI for recognition within the scope(s) of Storage and Distribution. Review and define the duration of audits in relation to the Storage and Distribution scope(s) of recognition. Provide technical recommendations and advice to the GFSI Board on issues relating to Storage and Distribution in the food supply chain

42 GFSI Food Broker & Agents Technical Working Group (Scope N) The GFSI Food Broker/Agents Technical Working Group (TWG) forms one of the sectorspecific Working Groups convened on a regular basis by GFSI to ensure that the requirements set out in the GFSI Guidance Document cover the entire food supply chain. The Food Broker/Agents TWG will execute the following mandate specified by the GFSI Board: Review current best food safety practice in relation to Food Broker/Agents. Define and develop the scope(s) of recognition in relation to Food Broker/Agents and the key elements that shall be in place for the recognition of food safety requirements for Food Broker/Agents by GFSI in the GFSI Guidance Document. Review and define the competence of auditors required to be in place for schemes applying to the GFSI for recognition within the scope(s) of Food Broker/Agents. Review and define the duration of audits in relation to the Food Broker/Agents scope(s) of recognition.

43 Contd.. Provide technical recommendations and advice to the GFSI Board on issues relating to Food Broker/Agents in the food supply chain. The ultimate objective of this Working Group is to define the fundamental key features that a food safety management scheme covering the scope or Food Broker/Agents should have in place in order to ensure confidence in sourcing from a company certified against that scheme. The key elements will be based on best practice found in existing food safety management schemes and will be developed for incorporation into the existing tables in Part III Scheme Scope and Key Elements of the GFSI Guidance Document Sixth Edition under Scope N Food Broker/Agents.

44 GFSI Working Group - Storage and Distribution This group met for the first time in December 2011 to to execute the mandates specified by the GFSI Board in given timeframes. The mandate of the GFSI Storage and Distribution Working Group is to: Review current best food safety practice in relation to Storage and Distribution. Define and develop the scope(s) of recognition in relation to Storage and Distribution and the key elements that shall be in place for the recognition of food safety requirements for Storage and Distribution by GFSI in the GFSI Guidance Document. Review and define the competence of auditors required to be in place for schemes applying to the GFSI for recognition within the scope(s) of Storage and Distribution. Review and define the duration of audits in relation to the Storage and Distribution scope(s) of recognition. Provide technical recommendations and advice to the GFSI Board on issues relating to Storage and Distribution in the food supply chain

45 GFSI Retail & Wholesale Technical Working Group (Scope H) Define and develop the scope(s) of recognition in relation to Retail/Wholesale and the key elements that shall be in place for the recognition of food safety requirements for Retail/Wholesale by GFSI in the GFSI Guidance Document. Review and define the competence of auditors Review and define the duration of audits. Determine if multi-site based sampling in accordance with risk is applicable to the Retail/Wholesale sector, and if so, within which sub sectors (or all) this will be applicable. If multi-site based sampling in accordance with risk is applicable, define the requirements that must be in place for the recognition of schemes. Provide technical recommendations and advice to the GFSI Board on issues relating to Retail/Wholesale in the food supply chain. The ultimate objective of this working group is to define the fundamental key features that a food safety management scheme covering the Retail/Wholesale scope should have in place in order to ensure confidence in purchasing from a company certified against that scheme. The scope of this sector should cover both the procurement processes and retail/wholesale operations. The key elements will be based on best practice found in existing food safety management schemes and will be developed for incorporation into the existing tables in Part III Scheme Scope and Key Elements of the GFSI Guidance Document Sixth Edition under Scope H Retail/Wholesale.

46 GFSI Global Regulatory Affairs Working Group The working group has been mandated by the GFSI Board to define a workplan to: Actively engage governments in recognizing and accepting GFSI benchmarked schemes as an effective and efficient tool for global food safety management of food delivery to consumers, Actively engage and build relationship with CODEX Alimentarius and WTO in and alignment of GFSI requirements with CODEX standards and WTO/SPS requirements to further align industry and government efforts in food safety. The working group will, over physical meetings and webinars/conference calls, work on the following mandated items over time: Develop strategy to engage governments. Develop implementation plan for effectively and efficiently engaging governments with initial focus on US, EU, China. Set the following KPI s : Maintain a list of countries that formally recognize GFSI benchmarked schemes as part of their resource planning to ensure regulatory compliance. Maintain list of contacts and communication structure with in governments, CODEX, and WTO for GFSI Regulatory group to work with. Gain US and EU recognition in 5 years of GFSI benchmarked schemes as an accepted tool which governments use with risk to base their food safety compliance resources and plant inspection frequency and content.

47 Food Safety Events The Global Food Safety Conference is an international conference held annually in February that allows participants to: Exchange knowledge and best food safety practices Get the latest updates on the Global Food Safety Initiative Explore, discuss and debate food safety risks and challenges Network with over 750 food safety experts from around the world GFSI Annual conference scheduled at Anaheim, California, USA from 26-28th February 2014 Throughout the year, The Consumer Goods Forum and GFSI also organise regional events which are an opportunity for food safety experts to: Exchange current international thinking and knowledge on food safety Hear the latest news on the Global Food Safety Initiative and learn about the added value and benefits of working with this programme Learn from speakers who come from global retailer and manufacturing companies GFSI Focus Day,4 December 2012, New Delhi, India

48 Questions..? 48

49 Thank you for your kind attention 49