Global Food Safety Initiative Standards

Richard H Dougherty
School of Food Science Washington State University
Pullman, WA 99164-6376 509-335-0972 dougherty@wsu.edu

GFSI
Ensures that the core of these standards is equivalent Mission
To work on continuous improvement in food safety management systems to ensure confidence in the delivery of food to consumers

GFSI Recognized Schemes

Manufacturing
BRC Global Standard for Food Safety Issue 6 FSSC 22000 SQF 2000 Level 2 Dutch HACCP Option B Global Aquaculture Standard BAP Issue 2 Global Red Meat Standard Version 3 International Food Standard Version 5 Synergy 22000

GFSI Recognized Schemes (contd)

Primary Production Schemes
CanadaGap GlobalG.A.P. IFA Scheme Version 3
Fruits and Vegetables Aquaculture Livestock

SQF 1000 Level 2

Primary Production & Manufacturing Scheme

Primus GFS

Primus GFS
Specifically limited to produce related items
Produce Ready-to-eat or heat foods Dried goods

BRC
Global Standard for Food Safety applies to food manufacturing
18 Food categories

Other BRC standards

Consumer Products Packaging Storage and Distribution

SQF
SQF 1000 Primary production
5 Categories

SQF 2000 - 30 Categories

Food manufacture Food catering and food service Food retailing Wholesaling and distribution Dietary supplements manufacture Brokers Animal feeds Non food

BRC vs SQF - Differences

BRC combines food safety and quality SQF separates food safety and food quality SQF has three levels BRC has one standard plus Enrolment SQF audits are all announced BRC has provisions for announced and unannounced audits

BRC vs SQF Differences (contd)

BRC has grading system SQF has scoring plus grading Surveillance audits
BRC Grade C SQF score of 80 or lower

Which gets to six monthly audits quicker?

BRC vs SQF Differences (contd)

SQF requires the appointment of a practitioner with responsibility and authority to:
Oversee development, implementation, review, and maintenance of the SQF system Take appropriate action to maintain the integrity of the SQF system Communicate to relevant personnel all SQF info

BRC has no similar requirement

BRC vs SQF Differences (contd)

SQF requires q documented Food Quality Plan developed in accordance with the HACCP method. SQF requires a Food Safety Plan developed in accordance with Codex or NACMCF HACCP BRC includes specifics regarding the HACCP plans BRC addresses High Risk and High Care SQF addresses only High Risk

FSSC 22000
ISO 22000 ISO 22002 (PAS 220) Additional requirements
Inventory of applicable regulations Specifications for services Supervision of personnel in application of food safety principles

FSSC 22000 (contd)

Certification bodies accredited to ISO 17021
Systems audits vs. Products

Adds oPRPs as possible control measures Strong emphasis on

Management Communications HACCP Competence Validation Continual improvement

FSSC Related Documents

ISO 22000 FSMS standard ISO 22002 PRPs ISO 22003 Auditing and certification ISO 22004 Application and implementation ISO 17021 Auditing and certification ISO 19011 Management system auditing