This document discusses various food safety standards and certifications. It begins by introducing the importance of following food safety standards in the food industry to protect workers and customers. It then discusses some key global food safety standards and certifications, including the Food Safety Modernization Act (FSMA) in the USA, European Food Safety Authority (EFSA) standards in the EU, Food Standards Agency standards in the UK, Australian food safety standards, and WHO food safety standards. The document also provides details on several prominent private food safety certifications, such as Global Food Safety Initiative (GFSI), Safe Quality Food (SQF), British Retail Consortium (BRC), International Food Safety (IFS), ISO 22000, HACCP,

1. Food Safety Standards and
Certifications

2. Chapter Contents
2
1. Food Safety Standards
2. Certification
 GFSI
 Codex Alimentarius
 Safe Quality Food (SQF)
 British Retail Consortium (BRC)
 International Food Safety (IFS)
 ISO 22000
 HACCP
 Global GAP

3. Introduction to Food Safety Standards
 Safety is crucial in the food manufacturing, packing,
and distributing industry. This is why organizations
must follow various food safety standards, which will
be dived into below.

4. Food Safety Standards
 Food safety standards are a set of rules and regulations
established by governments, international
organizations, and industry bodies to ensure the safety
and quality of the food supply chain.
 The standards aim to reduce the risk of contamination,
reduce the chances of foodborne illnesses, and protect
the workers and customers who come into contact with
the product.

5. Conti….
 Food safety standards cover all aspects of food
production, from gathering ingredients and materials
and processing to packing and distribution. That way,
customers and workers have comprehensive
protections and controls in place to prevent the risks
that come with preparing and manufacturing food
products.

6. Importance Food Safety Standards
 The most important reason to follow food safety standards is
to protect workers and customers. Whenever you produce
food products, there is a significant risk to your employee’s
and customers’ health.
 This is because contaminated or infected food can cause
significant problems such as foodborne illnesses, which food
production organizations should aim to prevent.

7. 5 Food Safety Standards Around the World
 Food safety standards vary worldwide. The standards
that your organization must follow differ depending on
your location.
 To paint a clearer picture of what food standards seem
like and what you need to follow during production,
packaging, and distribution, here at five significant food
standards all over the world:-

8. 1. Food Safety Modernization Act (USA)
 The Food Safety Modernization Act (FSMA) is an act that
shifted the USA’s entire approach to food safety.
 Enacted by the Food and Drug Authority (FDA), the FSMA is
a comprehensive document that contains standards on
agricultural water, food traceability, sanitation, preventive
controls, and more.

9. 2. European Food Safety Authority (EFSA)
 The European Food Safety Authority (EFSA) is the
EU’s main governing body for food safety standards
in EU states.
 The authority provides scientific data and advice on
food-related risks to protect consumers from food-
related health and safety risks.

10. 3. Food Standards Agency (UK)
 The Food Standards Agency is responsible for
food safety in the UK. The agency works with local
authorities to ensure that UK organizations in the
food industry adhere to safety standards to lower the
risk of foodborne illnesses and safety hazards

11. 4. Australian Food Safety Standards
 Australia has a long list of food safety standards that
apply to all food businesses.
 It consists of standards for safety programs, food
handling tools, and general safety practices and
recommendations for those in the food industry.

12. 5. WHO Food Safety Standards
(SSA)
 The World Health Organization (WHO) has a set of
Standards and Scientific Advice on Food and Nutrition
(SSA).
 These international standards set a global benchmark
(standard) for all food organizations to follow to ensure
that consumers face the lowest level of risk possible.

13. Conti…….
 In addition, the WHO has collaborated with the Food
and Agriculture Organization (FAO) in developing
the codex Alimentarius, a food safety and quality
standard for producers, processors, and distributors of
food products around the world.

14. 14
• It is a procedure for verifying that products conform
to certain standards, either mandatory/compulsory
or voluntarily.
• In the case of organic products, it is primarily the
acknowledgement that such products have been
produced according to the applicable organic production
standards.
2. Certification

15. 15
• Mandatory or Compulsory (public)
 When products are sold to mainstream domestic
market or exported, national governments &
exporting countries normally require standards &
certification as part of food safety regulations (e.g.,
Maximum residue level (MRLs) on pesticides
use,Product Traceability).
Conti…….

16. • Voluntary (private)
 Decision to adhere to standards & apply for
certification is mainly a decision of the producing
group for environmental, social, cultural, food
safety purposes.
Conti…….

17. 17
(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)
• Halal
Voluntary Certification Systems
(for agriculture and food products)

18. a. Global Food Safety Initiative(GFSI)
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 Food retailers from around the world agreed to a common
goal and strategy.
 The Goal: Continuous improvement in food safety management
systems to ensure confidence in the delivery of safe food to
consumers
 The Strategy: GFSI launched in 2000
 GFSI is managed by CIES – The Food Business Forum an
international organization of food businesses.

19. b. GFSI Guidance Document
19
 Standard = Key Elements
 HACCP-Based Standards
 Food Safety Management System
 Best Practices
 Regulatory requirements
Operation of certification process
 Accreditation
 Certification
 Auditing

20. C. Safe Quality Food (SQF)
20
• The Safe Quality Food Program (SQF) is a food safety
and quality management certification system
• SQF can be applied at all levels of the food supply
chain
– SQF 1000 applies to farmers and producers
– SQF 2000 to food manufacturers and distributors

21. Why You Need SQF Certification
21
Access to top
retailers
Brand
protection
Maximize
efficiency and
consistency
Continuous
improvement

22. British Retail Consortium (BRC)
22
• The British Retail Consortium (or BRC) is one of the leading
trade associations in the UK
• They represent all forms of retailers from small, independently
owned stores, to big chain stores and department stores.
• This standard is used as the benchmark for food safety
management.

23. BRC Global Standards
23
• The retailers, food producers, importers, caterers, ingredient
suppliers and the food service industry can all benefit greatly from
this standard.
• It is well known for its global standards in four areas, producing
much literature on these topics:
• Food safety
• Consumer products
• Packaging and packaging materials
• Storage and distribution

24. Benefits
24
Enhances your food safety and food safety management
system
Shows your commitment to producing safe food
Achieves recognition and acceptance from the UK retailer
community.
Increases your customers product safety and quality
confidence.
Reduces the number of supplier audits/assessments

25. International Food Safety (IFS)
25
• German and French food trade associations created IFS.
• Benefits of the standard include enhanced transparency along the
food chain and a reduced number of customer audits resulting in
cost savings.
• Certification to IFS by an independent third-party, helps suppliers
demonstrate to retailers that their product safety, quality and legal
obligations are fulfilled.

26. Benefits
26
• Commitment to Supplying A Safe Quality Food Product
• Enhances Product Assurance
• Minimizing Product Liability Risks And Recalls
• Reduce Both Internal and External Audit Costs By Using One
Uniform Standard
• Raise Your Company's Reputation, Brand And Image
• Continuous Improvement Through Ongoing Surveillance
And Corrective Actions.

27. ISO 22000:2005
27
• ISO 22000 is an international standard ensures:
– worldwide safe food supply chains and
– provide a framework of internationally harmonised
requirements 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 for the benefits it
provides without certification of conformity.

28. Benefits
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 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.

29. Conti……
 Dynamic communication
 A systematic and proactive approach to identification
of food safety hazards and development and
implementation of control measures.

30. HACCP
30
• Hazard Analysis Critical Control Point
• History: Pillsbury and NASA. Well Aged.
• 2 Functions: Systematic Approach
• Define & Characterize Hazards,
• Identify Critical Control Points (CCP’s)

31. Global GAP
31
• Developed in 1997 in EU under the title Europe GAP
• designed to reassure consumers about how food is produced
on the farm by :
– minimizing detrimental environmental impacts of farming
operations,
– reducing the use of chemical inputs and ensuring a responsible
approach to worker health and safety as well as
– animal welfare.

32. Benefits
32
• Enables you to demonstrate a commitment to food safety
• Conveys a degree of confidence required by consumers, retailers
and buyers in the food industry
• Provides buyers, consumers, government enforcement and trade
agencies with justified assurance that control systems are in place
to assure the safe production of food
• Regular assessments help to continually monitor food safety
system

33. Conti….
• GLOBAL GAP is a private sector body that sets
voluntary standards for the certification of
agricultural products around the globe.
• It is an equal partnership of agricultural
producers and retailers

34. Key features of some standards
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GFSI Benchmarked schemes5 International standards
ISO 22000 CODEX
Hygiene Principles
& other relevant
codes
BRC IFS SQF 2000 FSSC 22000 GlobalGAP
(FV)6
SQF 1000
Geographic
focus
British market German,
French and
Italian market
US and
Australian
market
Europe International
(mainly Europe)
US and Australian
market
International International
Owners British retail
members and
trade
associations
German,
French and
Italian retail
associations
US retailer
associations
Foundation
for Food
Safety
Certification
European retail
associations
US retailer
associations
International
Standards
Organization
FAO/WHO
End users (who
apply the std)
Food
manufacturer
Food
manufacturer
Food
manufacturer
Food
manufacturer
Primary
producers
Primary producers entire food chain entire food chain

35. Thank you!
35