Jump to content

  • Quick Navigation

Search Results

There were 6 results tagged with GFSI

By content type

By section

Sort by                Order  
  1. Webinar - GFSI for the Packaging Supply Chain

    The webinar, GFSI for the Packaging Supply Chain, will focus on technical issues surrounding systems and documentation development, incremental strategies to build required systems with minimal disruption to ongoing business, building a properly scaled implementation team with the required breadth of expertise, and analyzing current systems to focus resources efficiently in building them to meet the requirements of standards – with a focus on IFS PACsecure.

    The presenter, Mr. Lonnie Jaycox, is an independent packaging engineer, consultant and trainer in the implementation of compliance and packaging programs for regulated materials - Hazardous Materials (Dangerous Goods), as well as packaging materials conversion under a variety of regulations, including Food and Food Safety Management Systems, California RPPC and the EU Packaging Directive.

    Jaycox has spent over 20 years working directly with a broad spectrum of packaging customers designing, testing and implementing hundreds of transport packaging programs utilizing a wide variety of packaging materials and design types. His expertise covers managing packaging programs in the areas of effectiveness, optimization in design, ease of implementation, program cost, Quality Systems, regulatory compliance, and transport packaging systems including the implementation of GFSI Food Safety Management Systems for food packaging.

    Mr. Jaycox has been active in industry and related organizations, including: Dangerous Goods Advisory Counsel, COSTHA, ASTM and IoPP and has been trained and tested (NSF) as a HACCP Manager and Internal Auditor.

    Get more information and a discounted registration at the IFS Food group on LinkedIn.

    Contact:

    George Gansner (St. Louis, MO USA)
    Gansner@ifs-certification.com
    314.686.4610
    314-753-6786

    About IFS:

    International Featured Standards (IFS) is an umbrella brand for globally recognized standards in Food, Logistics, Cash & Carry/Wholesale, Broker, Packaging Materials (IFS PACsecure) and Household and Personal Care (HPC). IFS provides global uniform quality assurance and food safety standards benchmarked by the Global Food Safety Initiative (GFSI). IFS is one of the world’s premier standards organizations in the food and non-food supply chain with more than 16,000 audits conducted globally in 2014. More information about IFS can be found at www.ifs-certification.com. Follow IFS on Twitter: IFS_Food; on LinkedIn.com Group: IFS Food; and on Xing.com Group: IFS Food.

    • Jan 22 2015 07:50 PM
    • by Simon
  2. GFSI Announce Consultation for SQF Scope Extension for Storage and Distribution

    GFSI are inviting stakeholders to comment on the thorough process that SQF, the Benchmark Committee Leader and the Benchmark Committee Members have been involved in over the past months.

    The SQF scope extension benchmarking process consisted of:

    • 2 desktop reviews and corresponding responses from SQF providing the required information.
    • A review of the SQF response by the Benchmark Committee Members.
    The extension of scope Benchmarking Application is open for a consultation until 8th December 2014.

    Download the benchmarking summary report and send any comments on the benchmarking form to Adria Bryan at a.bryan@theconsumergoodsforum.com.

    About SQF:

    The SQF Code is a process and product certification standard. It is a Hazard Analysis Critical Control Points (HACCP)-based food safety and quality management system that utilizes the National Advisory Committee on Microbiological Criteria for Food (NACMCF) and the CODEX Alimentarius Commission HACCP principles and guidelines, and is intended to support industry or company branded product and to offer benefits to suppliers and their customers. Certifications under the SQF Code retain a high degree of acceptance in global markets.

    Edition 7 of the SQF Code was redesigned in 2012 for use by all sectors of the food industry from primary production to transport and distribution. It replaced the SQF 2000 Code edition 6 and the SQF 1000 Code edition 5.

    About GFSI:

    The Global Food Safety Initiative (GFSI) is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI was launched in 2000 following a number of food safety crises when consumer confidence was at an all-time low. Its collaborative approach to food safety brings together international food safety experts from the entire food supply chain at technical working group and stakeholder meetings, conferences and regional events to share knowledge and promote a harmonized approach to managing food safety across the industry.

    • Nov 10 2014 07:33 PM
    • by Simon
  3. BRC Extension of GFSI Scope for Storage & Distribution

    The BRC Extension of scope Benchmarking Application is open for a consultation period of 4 weeks starting on 19th June 2014.

    The benchmarking summary report, benchmarking form and details on how to submit your comments can all be found on the GFSI Website.

    ABOUT BRC GLOBAL STANDARDS BRC Global Standards Storage and Distribution Issue 2
    The Standard was first developed in 2006 to ensure that the quality and safety of products produced in accordance with the BRC Production Standards Food, Packaging and Consumer Products was maintained through the supply chain to the Retailer, Food Service Company or further processor. The Standard covers the Storage and Distribution of products with an emphasis on product safety and maintenance of quality and includes a number of voluntary additional modules covering a range of services such as repacking, inspection, tempering, freezing sometimes undertaken at Storage facilities. The Standard currently has over 750 certificated sites in 32 different countries. The Standard is owned by the BRC and written and managed with the input of a multi stakeholder group made up of Storage and Distribution operators, retailers, food service and certification body representatives.

    ABOUT GFSI
    The Global Food Safety Initiative (GFSI) is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI was launched in 2000 following a number of food safety crises when consumer confidence was at an all-time low. Its collaborative approach to food safety brings together international food safety experts from the entire food supply chain at technical working group and stakeholder meetings, conferences and regional events to share knowledge and promote a harmonized approach to managing food safety across the industry.

    • Jun 20 2014 08:09 PM
    • by Simon
  4. IFS Extension of GFSI Scope for Storage & Distribution

    The IFS Extension of scope Benchmarking Application is open for a consultation period of 4 weeks starting on 17th June 2014.

    The benchmarking summary report, benchmarking form and details on how to submit your comments can all be found on the GFSI Website

    ABOUT IFS
    The IFS Logistics Standard aims to audit and certify companies whose activities are logistics oriented for food an non-nood products. The Standard was first released in 2006 and is operating in Version 2.1. Over 850 certificates across 90 countries were issued to the IFS Logistics in 2013.

    IFS Management has 8 regional offices worldwide, coordinates technical working groups in different languages (German, French, North American, Spanish and Italian) with different stakeholders (retailers, industry, certification bodies and food services) and relies on a continuous improvement process on IFS standards, database, Integrity Program, etc.

    ABOUT GFSI
    The Global Food Safety Initiative (GFSI) is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI was launched in 2000 following a number of food safety crises when consumer confidence was at an all-time low. Its collaborative approach to food safety brings together international food safety experts from the entire food supply chain at technical working group and stakeholder meetings, conferences and regional events to share knowledge and promote a harmonized approach to managing food safety across the industry.

    • Jun 20 2014 08:12 PM
    • by Simon
  5. Food Safety Certification: A Necessary Investment

    Other issues driving U.S. retailers and manufacturers to focus more on food safety is the increasing complexity of the global supply chain and the large number of products that are sourced from high risk areas such as China, India and Latin America.

    Store brands retailers today are keenly focused on food safety, and manufacturer testing and certification. In fact, an industry survey conducted by the Consumer Goods Forum (CIES) in 2007 and again in 2009 found that food safety moved up from the number seven slot to number two in importance among retailers and manufacturers.

    Competition also is spurring retailers to be more proactive. In early 2008, Walmart became the first U.S. grocer to adopt Global Food Safety Initiative (GSFI) standards, requiring private label suppliers and select food products companies to comply with standards above FDA or USDA requirements. GFSI requires food suppliers to achieve factory audit certification against one of its recognized standards, which include International Food Standard (IFS) or an equivalent such as Global-GAP, Safe Quality Food (SQF) or British Retail Consortium (BRC).

    Then, in the summer of 2009 Target notified all of its store brand suppliers that it required them to become GFSI certified by the end of 2010. When market leaders such as Walmart and Target take action, others follow. More and more U.S. retailers –– such as Supervalu, Publix, Food Lion, Loblaws, Wegmans and others –– have committed to GFSI as well.

    CERTIFICATION STANDARDS IMPROVE BUSINESS

    While the certification and training process can be somewhat costly and painstaking for both manufacturers and retailers, the good news is that the disciplines yield positive business results, according to a new study conducted by the University of Rostock in Germany. Food processing companies with IFS certification realize dramatic reductions in food recalls, error/defect rates, customer complaints/claims and regulatory issues, according to the research.

    The data is compelling. Respondents experienced up to a:

    Posted Image

    Furthermore, a majority of companies realized sales improvement. In fact, 55 percent saw up to a 10 percent increase in sales; another 14 percent experienced a 10 to 20 percent sales increase.

    Furthermore, a majority of companies realized sales improvement. In fact, 55 percent saw up to a 10 percent increase in sales; another 14 percent experienced a 10 to 20 percent sales increase.

    PROCESS OPTIMIZATION

    In total, 62.1 percent of those surveyed consider the IFS Food standard as “good” and “very good” from a process optimization viewpoint. From management standpoint, 37.9 percent considered IFS Food to be “good” and “very good.” A vast majority of respondents reported that they made investments in IFS Food standards when it was introduced. Of the 89 percent of respondents who made financial investments, 70 percent rated their expenditures as “medium,” 14.5 percent as “low,” and 16 percent as “high.”

    ABOUT THE SURVEY RESPONDENTS

    Approximately one in five survey participants (22.3 percent) are classified as fruit and vegetable manufacturers and/or processors. Meat producers and processors represented 10 percent of respondents, dried goods 10.9 percent and sweets 10.5 percent. More than one quarter of those surveyed (26.4 percent) are or were also certified under more than one GFSI benchmarked certification. One third still work under a management system certified under ISO 9001, and only 5.4 percent report an established management system under ISO 22000. The environmental management system is managed according to ISO 14001 in 6.3 percent of respondents.

    Posted Image

    CONSUMER CONFIDENCE

    Food safety and certification is a business imperative for manufacturers and processors. If the University of Rostock research is not compelling enough, retailers and manufacturers should consider their most important customer — the consumer, whose confidence in the U.S. food supply chain is shaken.

    “Over the past several years, nationwide food safety alerts or recalls involving spinach, beef, peanut butter, chili sauce, tomatoes, peppers, peanut products and pistachios have exposed weaknesses in our food safety net and diminished consumer confidence in the safety and security of the food supply,” the Grocery Manufacturers of America (GMA) wrote in its 2009 white paper on supply chain initiatives to improve food safety titled “Prevention, Partnership and Planning.” The food safety alert and recalls highlight the need to modernize and strengthen the country’s food safety system, according to GMA.
    “Food manufacturers are ultimately responsible for providing consumers with safe products and for ensuring that those products meet all applicable standards. However, accredited third party certification bodies can play a critical role in efforts to continually improve the safety of our food supplies,” GMA wrote.

    Consumer confidence in food safety remains fragile, according to research conducted in 2009 by the Food Marketing Institute. A majority of shoppers (72 percent) said they are “somewhat” confident in the safety of food in U.S. supermarkets versus 11 percent who said they are “very confident.” The report also found that nearly one third (31 percent) of consumers stopped purchasing a food product because of safety concerns.

    Unchanged from 2008, the majority of shoppers (89 percent) trust grocery stores to sell safe food, but have less trust in the government to make sure the food they purchase is safe:

    “The USDA and FDA are entrusted to protect the American public from unsafe food and the accompanying illnesses and death. In recent years, that trust appears to have eroded,” according to the Food Industry Center at the University of Minnesota. Food recalls increased 135 percent from 240 to 565 between 2006 and 2008, according to the 2009 Food Industry Report.

    Confirmed laboratory cases of foodborne illnesses reported by the U.S. Centers for Disease Control and Prevention (CDC) increased 46 percent between 2000 and 2008, while the number of cases per 100,000 population went up 21 percent from 33 to 40, according to CDC data quoted by the University of Minnesota.

    “A lack of, or decline in, confidence in the safety of food can lead to irrational actions ranging from consumer boycotts of product categories to media scares claiming to be documentaries,” the Food Industry Center at the University of Minnesota wrote as part of its food safety and defense tracking project. “It can lead to social causes around food, political pressure for more food inspection and government monitoring, trade restrictions, or a demand for local foods.”

    While increased government regulation and inspection may help improve food safety, the best course of action for the food industry is self-monitoring and vigilance.

    Food processing companies should consider all of their certification options to ensure they’re choosing what’s right for their organizations. Though third-party certification is not a one-stop shop for the elimination of food safety challenges, the IFS Standard provides a strong basis for prevention and continuous improvement.

    The results of the University of Rostock study confirm significant cost savings on many levels through the implementation of the IFS Food Safety and Quality Standard.


    Author Biography:

    IFS is an umbrella brand for globally recognized standards in food, logistics, household and personal care, broker, and cash-andcarry/wholesale developed by the associated members of the German retail federation, hauptverband des Deutschen einzelhandels (hDe), and of its French counterpart, Fédération des entreprises du Commerce et de la Distribution (FCD), along with input from retailers in italy, Switzerland, poland, Spain, and austria. IFS Food is a global uniform quality assurance and food safety standard accepted under the Global Food Safety initiative (GFSI).

    For more information see: www.ifs-certification.com

    Contact: George Gansner, IFS north america at 314-686-4610 or by emailing: ifs-us@ifs-certification.com.

  6. Implementing a Food Safety Management System

    In order to set up an effective food safety management system the activities of key functions should be integrated into the system. Senior management should communicate policies and responsibilities including authority levels. It should be clear to all personnel that each and everyone is responsible for food safety. Food safety management responsibility should not simply be delegated to technical personnel.

    Having a comprehensive HACCP system and having carried out hazard analysis and assessment is fundamental to the food safety management system. One of the first steps for an organisation implementing a Food Safety Management System will be to consider what are their customer requirements and what will need to be done to meet those requirements. Most customers will require a food safety management system to be certified to a recognised standard. These could include BRC, SQF, ISO 22000 or FSSC 22000, all of which are approved by the GFSI scheme.

    Decide which food safety management system standard meets your customer requirements and buy a copy. This standard should be read and understood by key personnel. You should begin the entire food safety management system implementation process by the senior management preparing an organisational strategy. In this process food safety policies and objectives should be generated as responsibility for a food safety management system lies with senior management. At this stage the resource including personnel, infrastructure, training and work environment needed to implement, maintain and improve the food safety management system should be considered and provided.

    The food safety management system documentation should be developed based on a study by your HACCP team. The HACCP team should be multidisciplinary and all functions of the business should be represented. The HACCP team should be suitably competent and are tasked with generating HACCP plans and associated documents, procedures and records that ensure the safe manufacture of your products.

    The next step to implementing your food safety management system is communication and training. During the implementation phase all personnel should be trained, follow procedures and complete records that demonstrate the effectiveness of your food safety management system. Once your food safety management system is implemented, verification activities should be undertaken to demonstrate it is working effectively.

    Once you have done that and found the system to be operating effectively you should arrange your assessment with your chosen certification body. At this point the certification body will conduct an audit and review your food safety management system and determine whether you should be recommended for registration. Once you have been approved you will receive a certificate confirming your food safety management system meets the requirements of your chosen food safety standard.

    Author Biography:

    With over 25 years experience in Quality Management, Tony became a qualified Quality Management System Auditor in 1994 and has been writing ISO 9001 compliant Quality Manuals and extensive Food Safety HACCP Manuals and Systems for 20 years.

    Tony has a wealth of management experience and practical use of Quality Management Systems in the food industry. His management roles have included, Laboratory Manager, Quality Assurance Manager, Production Manager, Technical and Processing Manager, Technical Manager, Technical and Development Manager and Group Technical Manager. He therefore has a broad knowledge of departments that operate within a company which is highly valuable when documenting policies and procedures relating to those activities. Not only this but practical knowledge of how to implement systems means that better understanding of company requirements is passed on to each and every employee.

    Tony has written an extensive range of Food Safety Manuals that meet the requirements of GFSI standards such as BRC, SQF, IFS, FSSC 22000 and ISO 22000:

    IFSQN Food Safety Certification Packages

    • Jun 16 2014 08:34 AM
    • by Tony-C