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Do you hold Certification to a GFSI Standard?


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Poll: Do you hold Certification to a GFSI Standard? (151 member(s) have cast votes)

Do you hold Certification to a GFSI Standard?

  1. Voted Yes (103 votes [68.21%] - View)

    Percentage of vote: 68.21%

  2. No - Working towards (35 votes [23.18%] - View)

    Percentage of vote: 23.18%

  3. No - Need it, but not started working on it (6 votes [3.97%] - View)

    Percentage of vote: 3.97%

  4. No - Don't need it (7 votes [4.64%] - View)

    Percentage of vote: 4.64%

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#26 esquef

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Posted 09 June 2014 - 05:39 PM

3rd year SQF Level 2 here.


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#27 Simon

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Posted 09 June 2014 - 09:10 PM

A very good response to the poll so far. 

Thanks for the replies.

 

60 respondents. 

 

- 45 already have Certification  :king:

- 14 working towards   :thumbup:

- 3 not started  :helpplease:

- And only 1 not applicable…surprising

 

I wonder if the above mirrors the wider world is in relation to GFSI certification progress.


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#28 Mr. Incognito

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Posted 12 June 2014 - 02:08 PM

And me with how I am that's

 

75% Certified  (updated to 69.44%)

23.33% Working on it  (updated to 22.22%)

5% Not started (slackers :roflmao: ) (updated to 5.56%)

and 1.67% that it doesn't apply to. (updated to 2.78%)

 

Unless I missed the comment I wonder who it doesn't apply to... even auditors have to be certified to audit... so maybe a consultant?  They don't really HAVE to be certified to help someone get certified. Or maybe a farmer.... Fast food?... Idk.  Though I do know of some large companies that don't have GFSI but instead use their own internal quality standard)

 

Extrapolate that poll to the global food network and only 75% of food is under a food safety standard... that is kind of a scary number if you look at it that way :sofa1:  I hope the food angel protects me :hypocrite: (of course it's not fair to do this because huge companies that are under GFSI may make more food than smaller places that aren't but still using an unscientific average)

 

Ok I didn't see there were more votes so I updated the percentages and I'm even more scared now that it's dropped almost 6%)


Edited by Mr. Incognito, 12 June 2014 - 02:13 PM.

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#29 Snookie

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Posted 12 June 2014 - 04:45 PM

Extrapolate that poll to the global food network and only 75% of food is under a food safety standard... that is kind of a scary number if you look at it that way :sofa1:  I hope the food angel protects me :hypocrite: (of course it's not fair to do this because huge companies that are under GFSI may make more food than smaller places that aren't but still using an unscientific average)

 

Ok I didn't see there were more votes so I updated the percentages and I'm even more scared now that it's dropped almost 6%)

 

 

Lions, tigers and bears oh my....lions, tigers and bears oh my....       And yet we have survived as species all these thousands of years.....without a food safety system.   Don't get me wrong I like food safety systems.  But how many companies do the right thing without a standard and how many still don't do it right even though they are certified.  You can always fool the system if you work at it.  :doh:   I have never understood why people will work to cheat but not work do it right.    Think overall it is still relatively safe out there.......relatively....... :yikes:


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#30 moskito

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Posted 12 June 2014 - 04:46 PM

IFS and BRC since beginning

(from 1994 to 2007 ISO 9000)

 

Rgds

moskito


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#31 Mr. Incognito

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Posted 13 June 2014 - 02:40 PM

You could say the same thing about medicine too Snookie but safer food and better medicines help people live longer and suffer less illness.  Can we make food with no standards?  Yes.  Can bad food be made after being inspected by a standard?  Yes...  But maybe we'll have a better chance lol


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#32 fgjuadi

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Posted 13 June 2014 - 07:43 PM

Extrapolate that poll to the global food network and only 75% of food is under a food safety standard... that is kind of a scary number if you look at it that way :sofa1:  I hope the food angel protects

Even scarier: This poll is heavily weighted toward food manufacturers with HACCP plans, QA employees etc.  It only includes factories with QAs interested enough in QA to post...I'm sure a true % would be much lower


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#33 Snookie

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Posted 13 June 2014 - 08:58 PM

You could say the same thing about medicine too Snookie but safer food and better medicines help people live longer and suffer less illness.  Can we make food with no standards?  Yes.  Can bad food be made after being inspected by a standard?  Yes...  But maybe we'll have a better chance lol

Yep... I agree with you.....but then I agreed with you in the first place.  If only life wasn't filled with so many maybe's.    :uhm:


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#34 Steffie

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Posted 16 June 2014 - 06:00 PM

Working towards BRC/IoP and GMP+. Used to work with BRC, IFS, HACCP, GMP+ and organic production.


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#35 fouldsqam

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Posted 19 June 2014 - 05:16 PM

Work in progress implementing SQF at my plant.


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#36 CaliforniaFS

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Posted 23 June 2014 - 04:08 PM

PrimsuGFS


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#37 FoodSafety007

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Posted 23 June 2014 - 10:21 PM

SQF Level 2


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#38 Jim E.

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Posted 09 July 2014 - 06:07 PM

BRC Certified 3 years


Edited by Jim E., 09 July 2014 - 06:08 PM.

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#39 pooled

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Posted 21 January 2016 - 05:56 PM

Currently working towards certification, audit approaching. Previous experience maintaining BRC system from initial certification to 3 years of recert.


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#40 Charles.C

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Posted 04 May 2016 - 09:34 PM

Currently working towards certification, audit approaching. Previous experience maintaining BRC system from initial certification to 3 years of recert.

 

BRC Certification is in fact the nearest one may approach the mythical "GFSI certification".


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#41 yas

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Posted 05 May 2016 - 08:34 AM

Currently working towards certification, audit approaching. Previous experience maintaining BRC system from initial certification to 3 years of recert.

 

Good luck with the audit!

We are BRC certified 3 years now..


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