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Navigating the Path to Food Safety Certification

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#1 Simon

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Posted 12 May 2013 - 07:16 PM

Navigating the Path to Food Safety Certification
Tony Connor, IFSQN.

The purpose of this presentation is to provide participants with an overview of the major GFSI Food Safety Management Systems standards and to present a road map for achieving certification.  It will cover the drivers for seeking certification to FSMS third party standards, how to choose an FSMS standard, the requirements of GFSI and  a comparison of the major FSMS standards.  The second part of the presentation will provide practical guidance on Implementing an FSMS, the Certification Process and a method for Simplifying the Route to Certification.

If you have a question related to this presentation please post it below.

 

 

<<Link to the Webinar recording>>


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Best Regards,

Simon Timperley
IFSQN Administrator
 
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The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
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#2 Simon

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Posted 29 June 2013 - 04:32 PM

Last but not least...thank you Tony for the comprehensive and educational presentation, it will be a useful resource for those starting out on the route to certification. :clap:
 
Here follows your questions and comments:
 

  • Tony, would you recommend FSSC 22000 for a condiments and spices industry that already achieve its HACCP certification (international certification body) and have a solid prerequisites programs? Is a familiar business.
  • Thanks for this!
  • Is BRC applicable to only manufacturing sectors or can a hotel be certified to BRC?  Or other GFSI standard?
  • Very helpful and informative.

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Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#3 Tony-C

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Posted 30 June 2013 - 12:03 PM

Is BRC applicable to only manufacturing sectors or can a hotel be certified to BRC?  Or other GFSI standard?

 

Current BRC standards are:
Global Standard for Food Safety Issue 6
Global Standard for Consumer Products Issue 3
Global Standard for Packaging and Packaging Materials Issue 4
Global Standard for Storage and Distribution Issue 2

So there is not a BRC standard for your food sector category.

Hotel businesses will fall into GFSI scope for Catering (The preparation and provision of food, which is consumed outside the home, within a defined premises)
GFSI plan to add catering to the scopes against which standards can be benchmarked in the future.
You can find more information on the current and future scopes for GFSI benchmarked standards here
http://www.mygfsi.co...version-62.html

It is likely that Catering will be added to some the scopes of recognition of some schemes in the future or new standards developed. SQF have made provision to add Catering to their scope in the future, this falls under SQF food sector category 23 Food Catering and Food Service Operations - The SQF Module for this is not available as it will be completed when the GFSI Guidance becomes available.

If you would like certification now you could get certification to ISO 22000 then when the relevant scopes are added and relevant prerequisite standards for your sector are published either as a Publicly Available Specification (PAS) by BSI or Technical Specification by ISO then you could upgrade your ISO 22000 certification to FSSC 22000 certification which should be benchmarked for that standard in the future.

 

Regards,

 

Tony


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#4 Tony-C

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Posted 30 June 2013 - 06:37 PM

Tony, would you recommend FSSC 22000 for a condiments and spices industry that already achieve its HACCP certification (international certification body) and have a solid prerequisites programs? Is a familiar business.

 

Yes or any other relevant GFSI benchmarked standard.

 

If your systems are well established it should not be too onerous to gain certification. Certification to a recognised standard may well open more markets to your company as well as giving you some peace of mind, having had independent assessment of your food safety management system.

 

Regards,

 

Tony


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