Global Food Safety InitiativeJoint UNCTAD/WTO Informal Information Session on Private

Standards

Background

GFSI launched at the CIES Annual Congress(May 2000)

Established as a non-profit making Foundation (June 2005)

Managed by CIES – The Food Business Forum

Food Safety is top of mind with consumers and CEOs Consumer trust needs to be strengthened and maintained

GFSI Mission

“Continuous improvement in food safety management systems to ensure

confidence in the delivery of safe food to consumers”  

GFSI Objectives

- Convergence between food safety management systems through maintaining a benchmarking process for food safety management systems

- Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI recognised systems by retailers around the world

- Provide a unique international stakeholder platform for networking, knowledge exchange and sharing of best food safety practice and information

What Does GFSI Do ?

benchmarks existing retailer driven food safety management systems against the GFSI Guidance Document

communicates to stakeholders about system equivalence

provides a forum for debate with international Standards organisations and interested parties

helps and encourages retailers and other stakeholders to share knowledge and strategy for food safety through different projects

What is the GFSI Guidance Document ?

the Guidance Document 5th Edition represents food safety management best practice in the form of key elements for food production :

Requirements for Food Safety Management Systems Requirements for HACCP and Good Practice (GAP, GMP or GDP) Requirements for the delivery of food safety management systems

provides guidance on how to seek compliance for existing systems owners

provides a framework for benchmarking provides guidance on the operation of certification processes

it is NOT a new standard !

GFSI Benchmarking

systems officially benchmarked and recognised by GFSI are : BRC Technical Standard Version 4 IFS Version 4SQFDutch HACCP (scheme Option B)NZ GAP

What GFSI Does NOT Do

make policy for retailersmake policy for system ownersundertake any accreditation or

certification activities

The GFSI Road To Harmonisation

GoalSafe FoodCost Effectiveness

Manufacturers / Retailers

Gui

danc

e D

ocum

ent G

uidance Docum

entDutch HACCP

BRC

IFS

SQF

What has been achieved

Quality Quantity Confidence

Retailers / Authorities

The Effects of GFSI Benchmarking

a number of major retailers are now formally recognising all GFSI recognised systems

more and more suppliers are now using GFSI recognised systems, using third party certification, making buying simpler and improving the level of food safety

reduction in the number of audits carried out by retailers

nearly 19000 GFSI-recognised system certificates issued in 2006 - compared to 9000 in 2005

continual improvement of food management systems there is a direct influence on audit consistency,

customer confidence and cost

GFSI BenefitsFOR RETAILERS

Improved production standards

Improved information on food safety schemes

Exchange of best practice

Simplified purchasing procedures

FOR MANUFACTURERS

Improved cost efficiency

Reduced numbers of audits

Clarity of Food Safety Scheme requirements

Time and resources to reinvest in quality and safety

FOR CERTIFICATION BODIES

Exchange of best practice

Improved auditor competence & quality

New market opportunities

FOR ACCREDITATION BODIES

Exchange of best practice

Knowledge sharing

Opportunities to work with the food industry on auditing standards

FOR STANDARD OWNERS

Exchange of best practice

Greater transparency in the food industry

Continuous improvement

Market opportunities

Key Factors Driving The Development Private Food Safety Management Systems

to provide assurance of product safety to promote consumer confidence to promote ‘best practice’ to promote business improvement and

efficiency in the supply chain in a global context

to meet legislative requirements and to ensure a margin of defence

to provide brand protection and reputation

European Retailer Own Brand Market ShareSource: AC Nielsen and Citigroup Investment Research 2005

42%40%

35%

27%

21% 20%18%

10% 9% 9%

Switzerland UK Germany Belgium Spain France Netherlands Ireland Austria Italy

% Own Brand Share

Global Retailer Own Brand Market ShareSource: The Nielsen Company 2005

2316

6 4 2

17

GLOBAL EUROPE N AMERICAEMERGINGMARKETS

ASIAPACIFIC

LATINAMERCIA

Meeting Legislative Requirements

SafetyOperators shall not place on the market unsafe food or feed

ResponsibilityOperators are responsible for the safety of the food and feed which they

produce, transport, store or sell

TraceabilityOperators shall be able to rapidly identify any supplier or consignee

Transparency Operators shall immediately inform the competent authorities if they have

reason to believe that their food or feed is unsafe

Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Commission

Meeting Legislative Requirements

EmergencyOperators shall immediately withdraw food or feed from the market if they

have a reason to believe that it is not safe

PreventionOperators shall identify and regularly review the critical points in their

processes and ensure that controls are applied at these points

Co-operationOperators shall co-operate with the competent authorities in actions taken to

reduce risks

Key Obligations of Food and Feed Business Operators Issued by The Health & Consumer Protection Directorate- General of the European Commission

Meeting Legislative Requirements

Responsibility of the Food Business Operator under the EU General Food Law Regulation 178/2002 Article 17

Food and feed business operators at all stages of production, processing and distribution within the businesses under their control shall ensure that foods or feeds satisfy the requirements of food law which are relevant to their activities and shall verify that such requirements are met.

Meeting Legislative Requirements

Regulation EC 852/2004 The Hygiene of Foodstuffs Article 1Lays down the general rules for food business operators on the hygiene of

foodstuffs, taking particular account of the following principles:a) primary responsibility for food safety rests with the food business

operator b) it is necessary to ensure food safety throughout the food chain,

starting with primary productionc) general implementation of procedures based on the HACCP

principles, together with the application of good hygiene practice, should reinforce food business operators’ responsibility

d) it is necessary to ensure that imported foods are of at least the same hygiene standard as food produced in the Community, or are of an equivalent standard.

Meeting Legislative Requirements

Imports - Responsibility of the Food Business Operator under the General Food Law Regulation 178/2002 Article 11:

“Food and feed imported to the Community for placing on the market within the Community shall comply with the relevant requirements of food law…”

Principles of Private Food Safety Management Systems

established to minimise duplication of evaluation encourage ‘local’ evaluation promote ‘best practice’ be open, transparent and compliant with fair

trading legislation control and maintenance is reliant on an

internationally recognised accreditation process direct stakeholder participation during

development, continuous review and improvement of systems

Private Food Safety Management Systems

provide a benchmark requirement for all suppliers ensuring a ‘level playing field’ globally

compliant with legislative requirements provide compliant suppliers with access to new markets and

customers used to promote and enhance food safety using the principles of

self regulation suppliers recognise the advantages to their operation of gaining

certification a strong move towards harmonisation, reducing multiple and

divergent standards and audits from individual retailers the certification process proactively improves food safety and

knowledge of legislative requirements

The Relationship Between Private Food Safety Management Systems and Regulation

do not conflict with,but complement regulatory requirements provides demonstrable assurance of compliance translate regulatory requirements into concrete means/measures enhance the understanding of legislative requirements for markets

where the product is sold promote uniform interpretation of legal requirements and any specific

requirements of the System are regularly updated to reflect legislative change, define best practice,

such as technology and knowledge advance and to meet consumer expectation

are well established and understood by suppliers driven by consumer demand governance of Systems and associated protocols are in line with

Corporate Governance principles established case law dictates that a food business operator cannot rely

on competent authority control measures or official control measures to satisfy their legal obligations

Opening Markets

‘The picture for developing countries as a whole is not necessarily problematic and certainly less pessimistic than the mainstream “standards-as-barriers” perspective. Indeed, rising standards serve to accentuate underlying supply chain strengths and weaknesses and thus impact differently on the competitive position of individual countries and distinct market participants. Some countries and industries are even using high quality and safety standards to successfully (re-)position themselves in competitive global markets.’

Jaffe & Henson Standards and Agro-Food Exports from Developing Countries: Rebalancing the Debate (June 2004)

Future Debate

"The fact that more and more producers and retailers are using certification schemes must prove something. And I'm glad we're beginning to see the results of detailed work which reveals where, when and how the schemes add value and how much benefit farmers, retailers and consumers get....... Schemes should aim to enable producers and retailers to obtain higher returns for qualities which consumers genuinely want."

Commissioner Mariann Fischer Boel (5-6 Feb 2007- Food Quality Certification Conference in Brussels - Adding

Value to Farm Produce)