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IFS Extension of GFSI Scope for Storage & Distribution

Jun 18 2014 06:16 PM | Simon in

This week GFSI announced the launch of its global stakeholder consultation for the IFS Extension of Scope for Storage & Distribution. GFSI have invited stakeholders to comment on the process that IFS, the Benchmark Committee Leader and the Benchmark Committee Members have been involved in over the past months.



Read story →    0 comments    -----    IFS, GFSI

IFSQN Launches Updated BRC System

Jun 02 2014 07:41 PM | Simon in

The IFSQN have comprehensively reviewed and updated our BRC Food Safety and Quality Management System for food manufacturers looking to meet the requirements of BRC Global Standard for Food Safety Issue 6.



Read story →    0 comments    -----    brc, version 6, manual, fsms

Revised ISO/TS 22003 to boost FSMS certification

May 27 2014 06:25 PM | Simon in

The consequence of unsafe food can be serious and ISO's food safety management standards were developed to help organizations identify and control food safety hazards. Despite thousands of third party audit certificates issued against the standard since the publication of ISO 22000 back in 2005 consumer confidence in the food industry has been waning in recent years, calling for an urgent injection of trust.



Read story →    0 comments    -----    iso 22000, ISO/IEC 17021 and 1 more...


Ten years on the ISO 22000 standard is set to be revised

May 09 2014 06:08 PM | Simon in

ISO 22000, the International Standard on food safety management systems was published in 2005. Since then, the markets' needs have evolved and in September this year there are plans to revise the standard.



Read story →    2 comments    -----    ISO 22000, FSMS, Revision

Cornerstone of HACCP

Aug 31 2013 09:48 PM | Simon in

The Hazard Analysis & Critical Control Points (HACCP) is a systematic approach to the identification, evaluation, and control of food safety hazards. HACCP is a management system in which food safety is addressed through the analysis and control of chemical, biological, and physical hazards from unprocessed or raw material, procurement and handling, to manufacturing, distribution and consumption of the finished food product.



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FSSC 22000 set to become the Global FSMS Standard

Jan 07 2011 09:25 PM | Tony-C in

A single, internationally accredited and recognized superior food safety standard has been the Holy Grail for many years; we are not there just yet but the introduction of FSSC 22000 takes us a major step closer. The FSSC 22000 standard is designed for food manufacturers who supply or plan to supply their products to major food retailers or major branded food companies and combines the ISO 22000 Food Safety Management standard with the Publicly Available Specification (PAS) 220 and other additional requirements.



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Food Safety Certification: A Necessary Investment

Nov 24 2010 09:39 PM | ggansner in

The U.S. food industry has experienced myriad breaches in food safety resulting in food alerts and recalls over the past several years, which have injured or killed consumers and cost retailers, manufacturers and growers millions of dollars.

 

While the out-of-pocket losses are considerable, food safety breaches and recalls cost everyone in the food chain dearly. And there are other irreparable damages –– the decline or loss of brand image and the loss of consumer trust. The focus on U.S. food safety regulation and systems improvement, as well as the lightning speed of communication in the digital and social-media age brings food poisoning news to consumers in real time, allowing manufacturers and retailers little time to prepare public relations responses.



Read story →    0 comments    -----    gfsi, food, safety, certification


A Ten Step Guide to the BRC Food Safety Standard

Oct 24 2010 09:16 PM | Tony-C in

The BRC Global Standard for Food Safety publication has now become a leading global standard supported by major retailers throughout the world and adopted by over 8,000 food businesses in more than 80 countries. As management systems standards go it is a well organised document, written in clear language and reasonably user friendly. However, at 82 pages long it can overwhelm the newcomer and it easy for one to get lost in the plethora of requirements. The BRC Global Standard for Food Safety certification standard requirements are described in great detail in 7 sections throughout the standard. Some of the requirements may not be appropriate to all organisations; however the standard does stipulate 10 fundamental requirements without which certification cannot be achieved.



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Implementing a Food Safety Management System

Feb 28 2010 08:55 PM | Tony-C in

All food businesses should implement a documented food safety management system based on Hazard Analysis Critical Control Points (HACCP) principles. This means food businesses should be aware of all the food safety hazards in their food operations and have systems in place to control them.

 

An important step in safeguarding food safety is the implementation of a structured Food Safety Management System that is incorporated into the overall management activities of the organization. The Food Safety Management System should address legal requirements in addition to physical, chemical, biological hazards identified by the HACCP.



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The Food Chain

Apr 17 2006 08:36 PM | Simon in

With the publication of ISO 22000 for food safety management, a new tool has been added to the food safety portfolio. Oliver Cann investigates its role and the prospects for success. Concerns over food safety have been front-page news in recent years, from mad cow disease to E.coli outbreaks, from the debate over Genetically Modified foods to Sudan red dyes. In response to these concerns, the food industry is active in trying to find solutions which improve food safety. Existing food safety verification tools include the Dutch HACCP (Hazard Analysis Critical Control Points) Code, the British Retail Consortium (BRC) Global Food Standard, the International Food Standard (IFS), the Safe Quality Food (SQF) protocol and the Euro-Retailer Produce Working Group Good Agricultural Practices (EurepGAP) standard. All are actively used to help food retailers manage their supply chains and each standard supplies solutions in their respective markets.



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