Adoption of Food safety standards for real implementation?

As there are lot of food safety standards such as ISO 22000, FSSC 22000, HACCP, BRC, IFS etc. popularizing in the food industry, it is vital to think and find about the real practical benefits of those rather being a marketing tool?

As there are lot of food safety standards such as ISO 22000, FSSC 22000, HACCP, BRC, IFS etc. popularizing in the food industry, it is vital to think and find about the real practical benefits of those rather being a marketing tool?

Dear Supun NJ,

Interesting question.

Perhaps you could suggest some accessible criteria for assessing/comparing the "real practical benefits" with respect to Food safety?

eg -

Geographical Area of Usability ?
Ease of implementation ?
Cost of Implementation ?
Subsequent illness frequencies vis-a-vis implementation density.

Of course some factories are (reluctantly) maintaining multiple cases.

I would suggest HACCP (a FS standard?) is the winner, by default .

Rgds / Charles.C

As there are lot of food safety standards such as ISO 22000, FSSC 22000, HACCP, BRC, IFS etc. popularizing in the food industry, it is vital to think and find about the real practical benefits of those rather being a marketing tool?

Hi there,

The are many real practical benefits.

Many organisations have less resources to audit as financial constraints increase. The likelihood of being able to regularly audit all suppliers on a regular basis is smaller and smaller. So having a policy of using suppliers certified to a GFSI approved standard is showing due diligence and I'm sure would assist in a due diligence defence.

Regards,

Tony