Food safety management standards and certification schemes (Part 3)

 

In this post, I am giving continuity to this topic of standards and schemes for the standardization and certification of food safety management systems, I will present to you different schemes recognized by the GFSI.

It is important to clarify that within what is known as standardization levels, none of the standards issued by the following organizations would be of the international level:

 

- British Retail Consortium (BRC).-

 

The BRC was formed in 1992, following a merger of two retail merchant associations: the British Retailers' Association and the Retail Consortium.

Its standard began to be drafted in 1996, when UK retailers considered it important to share food safety expertise, and to develop robust systems together. In 1998 the BRC Technical Standard for food and the Protocol for food suppliers were published. They are a series of technical standards on food safety that must be followed from the production of food to its sale to the final consumer.

These standards have been accepted worldwide, and are still called, but they are not really international standards, because they have not been published by any of the internationally recognized bodies to issue standards, such as ISO, ITU, IEC and CAC, but they are British Association Standards. They are based on the use of Hazard Analysis and Critical Control Points (HACCP) and follow the standards set by ISO. The British Retail Consortium (BRC) standards specify what is required by organizations and help assure consumers that products are safe, legal and of high quality.

The BRC range of standards, outlined below, targets various sectors of the food and consumer product supply chain, and all standards incorporate: senior management engagement, risk assessment, hazard analysis, management of quality and good manufacturing practices.

 

BRC World Food Safety Standard

This standard specifies food safety, quality, and operational criteria required for organizations engaged in food manufacturing. The standard does not apply to food products that do not undergo processes at the audited facility or activities related to wholesaling, importing, distributing or warehousing outside the direct control of the company. This standard is recognized by the Global Food Safety Initiative (GFSI).

 

BRC Global Storage and Distribution Standard

This standard applies to companies engaged in the storage, wholesale, or distribution of food or non-food products and is also recognized by the GFSI.

 

World Standard for Packaging and Packaging Materials BRC

It is intended for manufacturers of packaging and packaging materials used for food packaging and filling operations as well as cosmetics, personal hygiene items and other materials and consumer products. This standard is recognized by the GFSI.

 

BRC Global Standard for Agents and Intermediaries

It is aimed at companies in the food supply chain and / or food packaging that provide services for the purchase, import or distribution of products. These companies include distributors, intermediaries, importers and exporters.

 

- International Featured Standards (IFS).-

 

Originally it was known as International Foods Standards. The members associated with the German federation of distribution "German Trade Association" (Handelsverband Deutschland - HDE) and its French counterpart "Federation of Commerce and Distribution Companies" (Fédération des Entreprises du Commerce et de la Distribution - FCD). They developed a food quality and safety standard for products with a distributor brand (free brand), known as IFS Food, whose objective is to allow the evaluation of manufacturers' food safety and quality systems, using a uniform approach as a reference. This standard is now managed by IFS Management GmbH, a company owned by CDF and HDE, and applies to all stages of the food chain beyond primary production. The IFS Food standard has become a benchmark along with the GFSI Guidance Document and has been recognized by the GFSI (Global Food Safety Initiative).

It is important to clarify again that these standards, although they are called international, were not issued by internationally recognized organizations to issue standards in that level and they should also be considered as association level, although they are applied in various countries.

The first version of the IFS standard put into practice (version 3) was published in 2003. By 2006, three Italian distribution associations joined together, the “National Association of Consumer Cooperatives” (Associazione Nazionale Cooperative Consumatori - ANCC), and the “National Association of Retail Cooperatives” (Associazione Nazionale Cooperative tra Dettaglianti - ANCD) and the Federdistribuzione, and later, for version 5, distribution companies from Switzerland and Austria also joined the IFS.

 

- The FSSC22000 Scheme

 

It is worth clarifying that this FSSC22000 scheme is based on the latest version of ISO 22000, in 2018, with some additional requirements, such as the corresponding Prerequisite Programs (PPR) according to the technical specifications of the sector (for example, ISO/TS 22002-x ; PAS xyz) and some additional requirements of the FSSC 22000, as established by the interested parties, such as those for Service Management, Product Labeling, Food Defense, Food Fraud Mitigation and use of the foundation logo.

This FSSC22000 Foundation, in case you do not know it, which is an organization located in the Netherlands that has great international recognition, with 128 certifying bodies in 124 countries, currently, with more than 22,800 certificates issued and backed by the Global Food Safety Initiative (GFSI).

The FSSC22000 Scheme is intended for the audit, certification and registration of food safety management systems within the scope and categories of the following products:

 

1) Animal farms for meat, milk, eggs and honey, excluding the practices of capture, hunting and fishing.

2) Processing of food products:

a) Production of perishable products of animal origin (such as beef, poultry, eggs, dairy products, and fish / shellfish).

b) Production of perishable products of plant origin (such as fruit, natural juices, vegetables, cereals, nuts and legumes).

c) Processing of perishable products of animal and vegetable origin (mixed products such as pizzas, lasagna, sandwiches, dumplings, prepared meals).

d) Processing of products with a long shelf life at room temperature (such as canned products, cookies, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt for food use).

3) Manufacture of (bio) chemicals (that is, feed and feed additives, vitamins, minerals, live and active bacteria cultures, flavorings, enzymes and technological aids), excluding pesticides, medicines, fertilizers and cleaning products

4) Manufacture of food packaging and packaging materials (such as those in direct or indirect contact with food)

5) Manufacture of animal food and feed (such as pet food, dog and cat food, animal feed and fish feed)

6) Provision of transportation and warehousing services (such as warehousing and transportation activities throughout the food supply chain)

7) Food service (catering) Preparation, storage and, where appropriate, supply of food intended for consumption at the place of preparation or in a satellite unit.

8) Retail / Wholesale Trade Supply of food products to the customer (such as retail stores, shops and wholesalers).

 

- SQF code

 

The SQF Code of the Safe Quality Food Institute (SQFI), edition 8, has been updated and redesigned in 2017 for use by all sectors of the food industry, from primary production to storage and distribution, and now includes a code for food safety for retailers. Replaces the SQF Code, edition 7.

The SQF Code is a site-specific product and process certification standard, with an emphasis on the systematic application of the HACCP principles and guidelines of the CODEX Alimentarius Commission for the control of food safety and quality hazards.

SQF Code certification supports industry or company brand products and offers benefits to certified sites and their customers. Implementing an SQF System addresses a buyer's food safety and quality requirements and provides the solution for companies supplying local and global food markets. Products produced and manufactured under the SQF Code certification retain a high degree of acceptance in world markets.

First developed in Australia in 1994, the SQF program has been owned and operated by the Food Marketing Institute (FMI) since 2003, and was first recognized in 2004 by the Global Food Safety Initiative (GFSI) as a compliant standard with their reference requirements.

Certification of the SQF System of a site by a certification body licensed by the Institute for Safe Quality Food is not a statement of guarantee of the safety of the site's product, or that it complies with all food safety standards in all moment. However, it is a guarantee that the site's food safety plans have been implemented in accordance with the CODEX HACCP method, as well as the applicable regulatory requirements and that the System has been verified and determined to be effective in managing food safety. In addition, it is a statement of the site's commitment to:

 

1. Produce quality and safe food.

2. Comply with the requirements of the SQF Code, and

3. Comply with applicable food legislation.

 

The SQF Code, edition 8 is applicable to all certification and surveillance audits conducted after January 2, 2018.

This SQF Code is made up of a group of normative documents, as mentioned below:

 

- SQF Food Safety Fundamentals (for Small Farm Businesses)

It is a scheme that the SQFI has created for small and medium suppliers that do not have a robust food safety management program or are looking to take their existing program to the next level.

SQFI has developed the Fundamentals Program for Food Manufacturing and the Fundamentals Program for Primary Producers, specifically for small and medium business owners seeking to develop a program for food safety management.

 

- SQF Food Safety Program

The SQF Code meets the needs of all suppliers in the food industry through an internationally recognized certification system, which emphasizes the systematic application of HACCP for the control of food safety hazards. Implementing an SQF management system addresses a buyer's food safety requirements and provides the solution for companies supplying local and global food markets.

 

Featured Components:

• The SQF professional requirement improves and promotes the food safety culture year round, 24/7.

• The SQF Food Safety Codes are segmented according to the scope of the industry.

• Third-party evaluation to verify compliance, with the rigorous requirements of the SQF Code.

 

This SQF Food Safety Program has the following complementary documents:

• The SQF Food Safety Code for Manufacturing

• The SQF Food Safety Code for Storage and Distribution

• The SQF Food Safety Code for the Manufacture of Food Containers

• The SQF Food Safety Code for retail

• The SQF Quality Code.

 

- SQFI Food Service Program

In conjunction with the National Restaurant Association, SQFI has developed a unique solution for those in the Food Service industry to reduce and eliminate food safety risks. The SQFI Food Service Program is a third-party audit that was created to provide the Food Service Industry with the tools to build a proactive, rather than reactive, food safety management system at all of its locations.

This program incorporates food safety roles from the top of the corporate chain to each specific site location with a strong emphasis on managing and creating a thriving food safety culture within the company. The Food Service Code provides structured guidance to make implementation accessible, achievable, and easy to understand.

The SQFI Food Service Program was developed in conjunction with food safety experts in the Food Service Industry. This not only provides a great understanding of the challenges and needs of the food service industry, but also enables this Code to meet the rigorous requirements of the GFSI benchmarking, making this standard internationally accepted.

 

This program is aimed at:

• Restaurants; including corporate, full service, fast service, chain, independent and franchisee

• Commissioners

• Health care

• Catering

• Food service (academics)

• Flight service

 

Among the benefits it offers are the following:

Promote a culture and mentality of continuous improvement.

It enables you to create a food safety culture and program that will reduce and eliminate food safety risks.

Proactive versus reactive approach to keep your chain out of the "Breaking News"

Flexible; which allows each site to build its own food security system

Promote a culture of food safety through the role of management

Structured guidance to facilitate understanding and implementation of food safety programs and practices.

 

SQFI Applicability:

Built under the trust and credibility of the SQF brand to develop quality and food safety standards.

Audit will evaluate policies from corporate to operations at individual sites

It can be used for internal and external inspections.

Implementation and training tools are available to help you understand and implement the requirements of the Code.

Multi-site options to accommodate large corporations

 

- SQFI Ethical Sourcing Program

SQFI offers two ethical sourcing (ES) certification standards. The ES Edition 2.1 standard is a social, environmental and occupational health and safety management system for the food industry. The SQFI ES standard provides a basic set of requirements to document applicable management systems and procedures / practices to demonstrate a site's commitment to ethical sourcing practices. Fundamental Factors for Social Responsibility (F2SR) covers the requirements of the social and occupational health and safety management system for manufacturing and service organizations of all kinds.

 

The other food safety certification schemes recognized by the GFSI, although of lesser scope or coverage, are listed below:

 

- Canada GAP

- Freshcare

- Global Aquaculture Alliance

- Global Red Meat Standard (GRMS)

- Global G.A.P.

- Japan Food Safety Management Association (JFSM)

- ASIAGAP

- Primus GFS Standard

 

Author:

Ernesto Palomares Hilton