Getting started with GFSI?

Hello everyone, we are in need in getting started with GFSI, but i am having a hard time finding a training facility or a class. Can any one help???

Hi I.G., 

Have you tried contacting your certification company? They might be able to assist you.

For Example Primus Labs, they are very helpful.

I.G, when you say getting started do you mean you are developing an FSMS and intend to get Certification?

Regards,

Simon

• well, all we have right now is HACCP, so we are trying to go higher, some new customers are requesting if we are GFSI certified.

I.G. you will first need to find a GFSI certifier. If you search on the internet there are many. Be sure that you are not limited to certain certifiers as many big retail buyers have a skinny list on the certification company's they accept. Shop around and be sure to ask if they provide other services, such as training in your case.

After you have selected a certifer to work with they will provide you with the necessary information you need to do to be compliant under the GFSI Scheme and will Audit you when you are ready.

Good Luck!

Dear All,

This is just out-of-curiosity as a follow-up to previous posts.

Is it now actually possible in USA (anywhere?) to get a piece of paper specifically stating that the "holder" has achieved "GFSI certification" ?

As previously discussed here, this should be impossible since GFSI do not issue a standard and, AFAIK, are not involved in certification or accreditation activities.

Rgds / Charles.C

If customers are asking for GFSI Certification they don't know what they are asking.  There is no such thing for food companies.

GFSI are an organization that have created Food Safety Management System documents, so that Standards owners such as BRC, IFS, SQF and FSSC can apply for their own standards to be compared to the GFSI blueprint and if they are found to be adequate then they become GFSI approved.

That's pretty much all you need to know about GFSI.

As a food business your interest is with the Certification Body e.g. BRC, IFS, SQF and FSSC (there are others but they are the main ones). They all have their own GFSI approved standards which are similar, but have the same goal, which is to provide requirements for an effective food safety system.

First you need to decide which standard (BRC, IFS, SQF and FSSC) you prefer and usually this is done by surveying the opinions of customers to see if they have a preference.

Once chosen you work to develop your system to meet the requirements (and you will get a lot of help here doing that).  Then when you are ready you contract a Certification Body to conduct an audit of your business.  Hopefully they will find only a few minor nonconformities which you need to correct before getting your certificate.

Regards,

Simon