The Food Safety Knowledge Network

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FSKN is a joint initiative between CIES – The Food Business Forum and the College of Agriculture at Michigan State University (MSU)

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The Food Safety Knowledge Network

  1. 1. Food Safety Knowledge Network
  2. 2. Background <ul><li>In recognition of ever longer, more global and distant sources of supply and of the varying levels of competency in the various functions throughout the food supply chain, the GFSI Board decided, in June 2008 to initiate the Food Safety Knowledge Network (FSKN) </li></ul><ul><li>FSKN is a joint initiative between CIES – The Food Business Forum and the College of Agriculture at Michigan State University (MSU) </li></ul>
  3. 3. The Food Safety Knowledge Network Initiative <ul><li>to develop internationally recognised competences in relation to food safety for individuals in all sectors of the food supply chain </li></ul><ul><li>to develop high-quality, low-cost training and education enabling individuals to aspire to and meet the defined competencies </li></ul><ul><li>to promote knowledge transfer within the food safety community </li></ul>
  4. 4. The Position of the FSKN <ul><li>will not replace or conflict with existing formal qualifications </li></ul><ul><li>will not restrict the work of academia, professional institutions or training providers </li></ul><ul><li>will not inhibit the development of best practice standards or codes of practice in any sector of the food supply chain and will actively promote and support these </li></ul>
  5. 5. Goals <ul><li>Harmonise existing technical food safety training schemes through the development of the competencies of food safety professionals, recognised by international stakeholders, both from the public and the private sectors </li></ul><ul><li>Develop and establish a global professional food safety system training and qualification programme for all functions along the food value chain </li></ul>
  6. 6. Objectives <ul><li>to facilitate the production of safer food on a global basis </li></ul><ul><li>to transfer knowledge throughout the supply chain on a global basis </li></ul><ul><li>to enable career development, education and enhanced mobility for food safety professionals </li></ul><ul><li>  to enhance the competitiveness of small growers and producers and enable access to high value export markets for emerging countries </li></ul><ul><li>to ultimately to achieve pragmatic cost reductions through the elimination of corrective actions and more efficient auditing </li></ul><ul><li>to secure the supplier base in terms of legality and food safety with improved conformity </li></ul><ul><li>  to reduce perceived barriers to trade through the development and application of competencies </li></ul>
  7. 7. Benefits <ul><li>the identification of required food safety competencies </li></ul><ul><li>the ability to analysis of what is available in a given location to train and assess these competences </li></ul><ul><li>the transfer of knowledge leading to the reduction in perceived barriers to trade through the development of competencies throughout the supply chain on a global basis </li></ul><ul><li>the creation of awareness and a shared interest in optimising the level of food safety throughout the value chain through the aspirational membership of a truly global, responsible community </li></ul><ul><li>enhancement of career development, education and enhanced mobility for food safety professionals </li></ul><ul><li>enhancement of the competitiveness of small growers and producers and enable access to high value export markets for emerging countries </li></ul><ul><li>securing of the supplier base in terms of legality and food safety with improved conformity. </li></ul>
  8. 8. Scope <ul><li>International </li></ul><ul><li>All sectors in the food supply chain </li></ul><ul><li>Only the competencies of individuals are within the scope </li></ul><ul><li>Applicable to all types of food </li></ul><ul><li>Pilot Project to cover Manufacturers </li></ul>
  9. 9. The FSKN Model Phase I Outcomes Output Activities Input CIES industry leadership MSU & Community of Research, Education and Training Providers Increased Number of Food Safety Professionals around the world Training Product Development GFSI Qualification Exam Development OER and Social Network Development MSU OER, eLearning and Technical Expertise
  10. 10. Methodology <ul><li>develop and promote partnerships with industry, government, academia, local/regional authorities, and other stakeholders </li></ul><ul><li>develop an internationally recognised training syllabus and qualification for different sectors of the food industry </li></ul><ul><li>develop effective and efficient training material through face to face sessions, seminars, formal courses and more importantly on line learning </li></ul><ul><li>develop programme entry points for different levels of individual competency in relation to location and market </li></ul>
  11. 11. Proposed Timeframe <ul><li>Summer 2008 </li></ul><ul><li>GFSI Board validation of concept and agreement to convene a Pilot Group to scope out concept. Completed </li></ul><ul><li>Selection of pilot location Completed </li></ul><ul><li>Fall 2008 </li></ul><ul><li>Call for volunteers for a Technical Working Group (TWG) to identify necessary components and competencies for the programme </li></ul><ul><li>Finalise business plan </li></ul><ul><li>External partners and funding sources identified and engaged in program development process </li></ul><ul><li>2009 </li></ul><ul><li>TWG, educational entities and donors collaborate to create appropriate competency based pilot training programs for one region and one value chain </li></ul><ul><li>2010 </li></ul><ul><li>Critically review the pilot training program and where appropriate refine or amend. The initiative’s long term strategic objective is to expand the pilot to all GFSI identified value chains and functional areas </li></ul>
  12. 12. Governance
  13. 13. Members of the Pilot Group <ul><li>BERGET Dominique, Corporate Food Safety Director, Danone, France </li></ul><ul><li>BOURQUIN Leslie, Associate Professor, Michigan State University , USA </li></ul><ul><li>BYRNES Hugo, Director Product Safety and Consumer Affairs, Royal Ahold The Netherlands </li></ul><ul><li>CWIKOWSKI Marc, Global Quality, Principal Quality Specialist, The Coca-Cola Company , Belgium </li></ul><ul><li>FRANÇOIS Catherine, Director, Food Safety Programmes, CIES, France </li></ul><ul><li>GOW Hamish, Director, Partnerships for Food Industry Development – F&V, Michigan State University , USA </li></ul><ul><li>GEITH Christine , Assistant Provost Executive Director, MSU Global, Michigan State University , USA </li></ul><ul><li>GILLARD KAPLAN Cécile , Grocery and Beverage Quality Group Manager, Carrefour, France </li></ul><ul><li>KRANGHAND Jan, Senior Department Manager Quality Assurance, Metro Group Buying International , Germany </li></ul><ul><li>MOELLER Kristian, Managing Director, GlobalGAP , Germany </li></ul><ul><li>PICKUP Mark, Project Manager </li></ul><ul><li>SWOFFER Kevin, Senior Technical Consultant </li></ul><ul><li>THIAGARAJAN Deepa , Associate Director, Partnerships for Food Industry Development – F&V, Michigan State University , USA </li></ul><ul><li>VIGNARE Karen, Director, Customer Experience, MSU Global, Michigan State University , USA </li></ul><ul><li>XU Yangying, Assistant, Food Safety Programmes, CIES , France </li></ul><ul><li>YIANNAS Frank , Vice President, Food Safety, Wal-mart Stores , USA </li></ul>
  14. 14. The Remit of the FSKN Pilot Group <ul><li>define the scope and timeline of the pilot project </li></ul><ul><li>identity members of the technical working group and appropriate partners </li></ul><ul><li>establish the costs of the project and assist with the development of business plan </li></ul><ul><li>allocate tasks for the business plan development and timeline </li></ul><ul><li>develop and agree upon an appropriate communication strategy </li></ul>
  15. 15. Research to Date <ul><li>Review of Existing Schemes </li></ul><ul><li>i) Harmonisation of existing technical food safety training schemes, through the development of food safety professional competencies </li></ul><ul><li>Development Approach </li></ul><ul><li>i) Identify which training criteria and qualifications are appropriate to include based on competency criteria identified by working group </li></ul><ul><li>ii) Review and access the availability of training of required competencies in Pilot country. </li></ul><ul><li>iii) Review the availability of potential auditors/ mentors in the Pilot country </li></ul><ul><li>Technology Infrastructure </li></ul><ul><li>i) Create a shared conceptual framework for building an e-learning or information, communication and technology (ICT) infrastructure for project resources and training </li></ul>
  16. 16. International Model
  17. 17. Development Programme Local Target Group Core Competency Level Possible Competency Levels Project Development Stages Pre-Farm 1 2 3 4 Stage 3 Processing (Pilot) 1 2 3 4 Stage 1 Auditing 1 2 3 4 Stage 2 Retailers 1 2 3 4 Stage 4 High Value Export
  18. 18. Technical Working Group Members <ul><li>Drawn from GFSI Technical Committee </li></ul><ul><li>In addition </li></ul><ul><li>food safety consultants – international and Indian </li></ul><ul><li>small manufacturers – international </li></ul><ul><li>market researchers – international with Indian support </li></ul><ul><ul><li>Self-assessment questionnaire/interviews (to be conducted in parallel with a developed market) </li></ul></ul><ul><li>universities and academia – international and Indian </li></ul><ul><ul><li>Examination design </li></ul></ul>
  19. 19. Working Group Programme
  20. 20. Food Safety Knowledge Network Launch <ul><li>GFSI Food Safety Conference </li></ul><ul><li>Barcelona </li></ul><ul><li>4 th – 6 th February 2009 </li></ul>

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