Food safety standards and certifications


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Food Safety Standards

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Food safety standards and certifications

  1. 1. Food Safety Standards andcertificationsSayed Mohammad Naim KHALIDTechnical Advisor at AARDO/CAARDO/SADA-OApril 2013Kabul, Afghanistan
  2. 2. Contents1. Food safety vs. Safe food2. Certification3. GFSI4. Codex Alimentarius5. Safe Quality Food (SQF)6. British Retail Consortium (BRC)7. International Food Safety (IFS)8. ISO 220009. HACCP10. Global GAP2
  3. 3. FoodSecurityFoodSafetyFood Safety, Safe Food?• Food Safety– Concept that food will not cause harm to the consumer when it isprepared and/or consumed according to its intended use. Safe Food A product which is free of microbiological, chemical or physical hazardsOR A product that does not cause illness or injury when consumed asintended3
  4. 4. Why Food Safety?• Some of the reasons for concern about foodsafety?Changes in food habitsFood handling practicesChanging products, processes etc.Globalization of trade in food4
  5. 5. Lack of Hygiene & Unsafe water kills millionsof people in the worldDo we know?5
  6. 6. What is Certification?• It is a procedure for verifying that productsconform to certain standards, eithermandatory/compulsory or voluntarily.• In the case of organic products, it is primarilythe acknowledgement that such products havebeen produced according to the applicableorganic production standards.6
  7. 7. Basic types of certification• Mandatory or Compulsory (public)When products are sold to mainstream domestic market orexported, national governments & exporting countries normallyrequire standards & certification as part of food safetyregulations (e.g., MRLs on pesticides use,Product Traceability).• Voluntary (private)Decision to adhere to standards & apply for certification ismainly a decision of the producing group for environmental,social, cultural, food safety purposes.7
  8. 8. Voluntary Certification Systems(for agriculture and food products)• Environmental certification• Organic agriculture• ISO 14001 certification• Social certification• Fair trade• Social Accountability 8000 (SA8000)• Food safety and good practice certification• Good agricultural practices (GAP)• Good manufacturing practice (GMP)• Certification for intrinsic quality (cultural)• Geographical indications (GI)• Halal8
  9. 9. Global Food Safety Initiative(GFSI)Food retailers from around the world agreed to acommon goal and strategy. The Goal: Continuous improvement in food safetymanagement systems to ensure confidence in thedelivery of safe food to consumers The Strategy: GFSI launched in 2000 GFSI is managed by CIES – The Food BusinessForum an international organization of foodbusinesses9
  10. 10. GFSI Guidance Document Standard = Key Elements HACCP-Based Standards Food Safety Management System Best Practices Regulatory requirements Operation of certification process Accreditation Certification Auditing10
  11. 11. Codex Alimentarius• In Latin, Codex = Law, Alimentarius = Food• Hence, it is a “Food Law Commisson”• Set up by WHO & FAO in 1962:– World Health Organization– Food and Agricultural Organization• Aim:– To protect health of consumers worldwide– To guide food industry in defining standards– Promote harmonization of standards and facilitateinternational trade– Standards for labelling, nutritional labelling, and HACCPguidelines drawn in 1981, 1983, and 1993 respectively11
  12. 12. Codex Alimentarius• A Statutory Regulatory Body under Ministry of Health & FamilyWelfare, Government of India• Constituted on 5 Sep 2008• Mandate of laying down science based standards for articles offood and to regulate their manufacture, storage, distribution,sale and import to ensure availability of safe and wholesomefood for human consumption.12
  13. 13. Safe Quality Food (SQF)• The Safe Quality Food Program (SQF) is a foodsafety and quality management certificationsystem• SQF can be applied at all levels of the foodsupply chain– SQF 1000 applies to farmers and producers– SQF 2000 to food manufacturers and distributors13
  14. 14. Why You Need SQF CertificationAccess to topretailersBrandprotectionMaximizeefficiency andconsistencyContinuousimprovement14
  15. 15. British Retail Consortium (BRC)• The British Retail Consortium (or BRC) is oneof the leading trade associations in the UK• They represent all forms of retailers fromsmall, independently owned stores, to bigchain stores and department stores.• This standard is used as the benchmark forfood safety management.15
  16. 16. BRC Global Standards• The retailers, food producers, importers, caterers,ingredient suppliers and the food service industrycan all benefit greatly from this standard.• It is well known for its global standards in fourareas, producing much literature on these topics:– Food safety– Consumer products– Packaging and packaging materials– Storage and distribution16
  17. 17. Benefits• Enhances your food safety and food safetymanagement system• Shows your commitment to producing safe food• Achieves recognition and acceptance from the UKretailer community• Increases your customers product safety andquality confidence• Reduces the number of supplieraudits/assessments17
  18. 18. International Food Safety (IFS)• German and French food trade associationscreated IFS.• Benefits of the standard include enhancedtransparency along the food chain and a reducednumber of customer audits resulting in costsavings.• Certification to IFS by an independent third-party,helps suppliers demonstrate to retailers that theirproduct safety, quality and legal obligations arefulfilled.18
  19. 19. Benefits• commitment to supplying a safe quality foodproduct• Enhances product assurance• Minimizing product liability risks and recalls• reduce both internal and external audit costs byusing one uniform standard• raise your companys reputation, brand andimage• Continuous improvement through ongoingsurveillance and corrective actions.19
  20. 20. ISO 22000:2005• ISO 22000 is an international standard ensures:– worldwide safe food supply chains and– provide a framework of internationally harmonisedrequirements for the global approach that is needed.• It implement the Codex Alimentarius HACCP• Used by from farm to fork (all chain members)• The standard can also be implemented solely forthe benefits it provides without certification ofconformity.20
  21. 21. Benefits Applies to all organizations in the global food supply chain. System approach, rather than product approach. Resource optimization ? internally and along the food chain. All control measures subjected to hazard analysis. Improved documentation. Dynamic communication A systematic and proactive approach to identification of foodsafety hazards and development and implementation ofcontrol measures.21
  22. 22. HACCP• Hazard Analysis Critical Control Point• History: Pillsbury and NASA. Well Aged.• 2 Functions: Systematic Approach• Define & Characterize Hazards,• Identify Critical Control Points (CCP’s)22
  23. 23. Benefits• Enables you to demonstrate a commitment to foodsafety• Conveys a degree of confidence required byconsumers, retailers and buyers in the food industry• Provides buyers, consumers, governmentenforcement and trade agencies with justifiedassurance that control systems are in place to assurethe safe production of food• Regular assessments help to continually monitorfood safety system23
  24. 24. Global GAP• Developed in 1997 in EU under the title Europe GAP• designed to reassure consumers about how food isproduced on the farm by :– minimizing detrimental environmental impacts of farmingoperations,– reducing the use of chemical inputs and ensuring a responsibleapproach to worker health and safety as well as– animal welfare.• GLOBAL GAP is a private sector body that sets voluntarystandards for the certification of agricultural productsaround the globe.• It is an equal partnership of agricultural producers andretailers24
  25. 25. Key features of some standardsGFSI Benchmarked schemes5 International standardsBRC IFS SQF 2000 FSSC 22000 GlobalGAP(FV)6SQF 1000ISO 22000 CODEXHygiene Principles& other relevantcodesGeographicfocusBritish market German,French andItalian marketUS andAustralianmarketEurope International(mainly Europe)US and AustralianmarketInternational InternationalOwners British retailmembers andtradeassociationsGerman,French andItalian retailassociationsUS retailerassociationsFoundationfor FoodSafetyCertificationEuropean retailassociationsUS retailerassociationsInternationalStandardsOrganizationFAO/WHOEnd users (whoapply the std)FoodmanufacturerFoodmanufacturerFoodmanufacturerFoodmanufacturerPrimaryproducersPrimary producers entire food chain entire food chain25
  26. 26. Thank you!26
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