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ISO 22000 Food safety management systems - Including Food Safety System Certification (FSSC) 22000
The need for ISO 22000
Food safety concerns resulting from the presence of biological, chemical or physical agents in food, with the potential to cause adverse health effects, continue to grow at an alarming rate (list of peanut products recalled). 

The CDC Centers for Disease Control and Prevention) estimate that each year in the United States 76 million people are affected by foodborne illness, 325,000 people are hospitalized and 5,000 die from foodborne diseases.

Food itself does not cause illnesses - viruses, bacteria, parasites, toxins, metals, and prions do. Raw agricultural commodities such as peanuts, spinach, lettuce, tomatoes, cantaloupes; as well as, raw meat, poultry, eggs, fish and shellfish are known to be contaminated with various strains of bacteria such as Salmonella spp. or E. coli O157:H7.
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Food handlers may also contaminate food with bacteria common in the human body, or ill food handlers may contaminate food with lesser common pathogens.  Whether foods are contaminated during farming, processing orby consumers, mishandling and lack of appropriate process controls can allow bacteria to survive, reproduce, and in some cases form a deadly toxin in the food.

Recalls are usually voluntary actions by manufacturers or distributors to protect the public from products that may cause health problems.  However, they may also be conducted by FDA request, or by FDA order under statutory authority.  The FDA monitors problems problems with non-meat food products i.e., cereals, fish, produce, fruit juice, pastas, cheeses, etc.  (Class I Recalls and Safety Alerts).

In turn, problems with meat, poultry and egg products are monitored by the USDA's Food Safety Inspection Service (FSIS Recalls).  Recalls over the past years have included some of America's favorite foods:
 
  Ø peanut butter, chocolate flavor nutrition mix, cantaloupe, cereal, and ground beef for Salmonella;
  Ø spinach, steaks, and beef products for E. coli;
  Ø canned green beans, canned vegetables and dips for C. Botulinum;
  Ø hot dogs and ice cream for undeclared Allergens; and
  Ø Italian sausage for Salmonella Montevideo; and
  Ø instant coffee for Melamine.

Agriculture Secretary Tom Vilsack and Health and Human Services Secretary Kathleen Sebelius, who are heading up the new food safety working group established by President Obama, announced on July 7, 2009 that the U.S. Government will try and improve food safety by reducing the number of instances of salmonella and E. coli contamination through the enforcement of new, stricter rules for the production of eggs, poultry, beef, leafy greens, melons and tomatoes.

Food problems/recalls already cost government, industry (e.g., recall erroneously blamed on tomatos topped $100 M) and consumers billions of dollars every year and the trend is growing; so much so, that Representative DeLauro (D-CT) introduced a bill (H. R. 875) named Food Safety Modernization Act of 2009 to establish the Food Safety Administration within the Department of Health and Human Services to to protect the public health by preventing food-borne illness.  Spurred by the salmonella outbreak related to peanut products that left 8 dead and 100s hospitalized, it has 36 cosponsors and industry support.

Separate government agencies are responsible for protecting different segments of the food supply and consumers who experience a problem with a food product should know the appropriate public health organization to contact.

ISO 22000 Food safety management systems - Requirements for any organization in the food chain, published September 1, 2005, was designed "to meet an increasing need to demonstrate and provide adequate records of the control of all conditions, which have an impact on food safety", throughout the food chain.
ISO 22000 General
ISO 22000 Food safety management systems incorporates generally accepted management system requirements with the 7 principles from Codex Alimentarius Commission's HACCP system together with its 12 application steps.  The result a set of auditable requirements, 194 to be exact, that when effectively implemented, provide confidence that your organization has control of those conditions which have an impact on food safety.
In the Introduction section of ISO 22000:2005 it states, "It [ISO 22000:2005] requires an organization to meet any applicable food safety related statutory and regulatory requirements through its food safety management system."
Because the most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization, ISO 22000 was aligned with the management structure outlined in ISO 9001.
The requirements of ISO 22000 can be addressed with a stand alone system or with an ISO 9001 system that has integrated the food safety requirements.
ISO 22000 Requirements

A fully conforming ISO 22000 Food safety management system (FSMS) will have to address the requirements in the following sections (4 through 8) of ISO 22000 Foods safety management systems:

4 Food safety management systems

 

General requirements

    -

Including the requirements for evidence of a documented, effective FSMS; definition of scope specifying the products, processes and sites included; the identification of food safety hazards; communication of appropriate food safety information througout the organization and the food chain

 

Documentation requirements (Principle 7, Step 121)

    -

Including the requirements for food safety management system documentation (see complete list under ISO 22000 Documentation Requirements below)

    -

Including the requirements for document control which includes approval, review and update and re-approval; to ensure: changes and the current revision is identified; availability at points of use; documents remain legible and identifiable; external documents are identified and their distribution controlled; and, obsolete documents are prevented from use

5 Management responsibility (includes 6 requirements that must be addressed by "top management")

 

Management commitment

    -

Including the requirement that top management provide evidence of its commitment to the development and implementation of the food safety management system and to continually improving its effectiveness.
Top management must also provide evidence that food safety is supported by the business objectives; and, that it has communicated to the organization the importance of meeting the requirements of the standard and any statutory and regulatory requirements, e.g., United Stated Code, such as:

   

▪ the FD&C Act (21 U.S.C. 350d, under 415 (a)) which requires Registered Food Facilities that manufacture, process, pack, or hold food for human or animal consumption in the United States report when there is a "reasonable probability that the use of, or exposure to, an article of food will cause serious adverse health consequences or death to humans or animals";

   

▪ the Food Allergen Labeling and Consumer Protection Act of 2004 (21 U.S.C. 301) which identifies and addresses labeling requirements for the eight most common allergenic foods;

   

▪ the Bioterrorism Act and Final Rule (Final Rule, 69 FR 71561, December 9, 2004) which addresses requirements for the establishment and maintenance of related records; and

   

▪ the Food Code 2009 for "food establishments" as defined within this code; etc.

   

or, those applicable regulations adopted by executive agencies through the rulemaking process set out in the Administrative Procedure Act and compiled by topic or subject matter in the Code of Federal Regulations (CFRs), in which examples include:

   

Current Good Manufacturing Practice In Manufacturing, Packing, or Holding Human Food (21CFR110) which identifies statutory and regulatory requirements applicable to personnel, plant and grounds, sanitary operations, sanitary facilities and controls, equipment and utensils, processes and controls, warehousing and distribution, and, natural or unavoidable defects in food for human use that present no health hazard;

   

▪ Food Safety Inspection Service, Department of Agriculture's Hazard Analysis and Critical Control Point (HACCP) Systems (9CFR417 - Title 9 Animals and Animal Products) which includes definitions, and requirements for the development and implementation of a HACCP system in the following processing categories:

     

(i)

Slaughter--all species.

     

(ii)

Raw product--ground.

     

(iii)

Raw product--not ground.

     

(iv)

Thermally processed--commercially sterile.

     

(v)

Not heat treated--shelf stable.

     

(vi)

Heat treated--shelf stable.

     

(vii)

Fully cooked--not shelf stable.

     

(viii)

Heat treated but not fully cooked--not shelf stable.

     

(ix)

Product with secondary inhibitors--not shelf stable.

 

Food safety policy

    -

A food safety policy appropriate to the organization's role in the food chain that considers statutory and regulatory requirements and the mutually agreed requirements of its customers must defined by top management.  This policy must be communicated, implemented, maintained at all levels in the organization and supported by measureable objectives.

 

Food Safety management system planning

    -

Top management must ensure that planning of the food safety management system is carried out to meet the General Requirements noted above as well as the food safety objectives established by the organization.

 

Responsibility and authority

    -

To ensure the effective operation and maintenance of the food management safety system, top management must ensure that responsibilities are defined and communicated, including all personnel's responsibility to report food safety problems to identified personnel.

 

Food safety team leader

    -

Appointed by top management the leader, whose responsibilities and authorities must be defined and communicated, has responsibility for: managing the food safety team; ensuring that team members receive appropriate training and education; ensuring that the system is established, implemented and updated; and, for reporting on the effectiveness of the system.

 

Communication

    -

Including the requirement for establishing, implementing and maintaining effective arrangements for ensuring that sufficient information on issues concerning food safety is available throughout the food chain.

    -

Also including the requirement for establishing, implementing and maintaining effective arrangements for communicating with internal personnel on matters having an impact on food safety.

 

Contingency preparedness and response

 

Management review (a common requirement of ISO-based management systems)

     

Requires a record of top management's review of inputs such as internal audit results; accidents, recalls and emergency situations; verification and validation results; etc., that are related in the context of the organization's stated food safety objectives.  And, it requires output regarding the decisions and actions needed for improvement of the food safety system.

6 Resource management

 

Provision of resources

 

Human resources

    -

Including the requirements for the identification of competencies for personnel having an impact on food safety (an organization might want to investigate the application of ISO/IEC 17025 General requirements for the competence of testing and calibration laboratories to its laboratory) and take any needed actions to ensure its personnel having an impact on food safety have the necessary competencies.

 

Infrastructure

 

Work environment

7 Planning and realization of safe products

 

General

    -

Including the requirement for evidence that the processes needed for the realization of safe products have been planned and developed

 

Prerequisite Programs (PRPs)

    -

Including the requirement for the establishment and maintenance of PRPs to assist in controlling: the possibility of introducing food safety hazards to the product through the environment; biological, chemical and physical contamination of the product, including cross contamination between products; etc.

     

NOTE Because PRPs are designed to control the basic conditions (i.e., good hygienic) and activities (e.g., training, pest management, equipment maintenance, etc.) necessary to maintain a hygienic environment throughout the food chain and do not address specific food hazards they can not be validated; but, their implementation must be verified.

     

For example, PRPs may include Codex's Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003) and/or the US Department of Agriculture's regulatory requirement, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (21 CFR Part 110) that is organized by Subpart:

     

A--General Provisions, which states that the definitions and interpretations of terms in section 201 of the Federal, Food, Drug and Cosmetic Act are also applicable to such terms used in this part; defines requirements for personnel; and identifies operations that are permitted an exclusion "Establishments engaged solely in the harvesting, storage, or distribution of one or more 'raw agricultural commodities,'"; and, contains '6 shalls' (mandatory requirements).

     

B--Buildings and Facilities, which defines requirements for plant and grounds, sanitary operations, sanitary facilities and controls; contains '29 shalls' (mandatory requirements); and requires procedures for testing and sanitizing.

     

C--Equipment, which defines requirements for equipment and utensils; and, contains '12 shalls' (mandatory requirements).

     

D--[Reserved].

     

E--Production and Process Controls, which defines requirements for processes and controls, and warehousing and distribution; contains '43 shalls' (mandatory requirements); and requires that testing procedures be used for chemical, microbial, or extraneous-material where necessary to identify sanitation failures or possible food contamination and for sanitary handling.

     

F--[Reserved].

     

G--Defect Action Levels, which explains the natural or unavoidable defects in food for human use that present no health hazard; and, contains '2 shalls' (mandatory requirements).

     

The PRPs that are needed depend upon the segment of the food chain in which the organization operates and they provide the foundation upon which the HACCP plan is established.

 

Preliminary steps to enable hazard analysis

    -

Including the requirements for assembling a food safety team (HACCP1 application step 1); identification of product characteristics (step 2), identification of the intended use (step 3); preparation of flow diagrams (step 4) and their confirmation (step 5)

 

Hazard analysis (Principle 1, Step 61)

    -

Including the requirements for identification and determination of acceptable levels, hazard assessment and assessment of control measures

 

Establishing the operational prerequisite programs (oPRPs)

    -

Including the requirement that operational PRPs be documented and include the prescribed information for each programme such as the monitoring procedures needed to demonstrate that the oPRPs are implemented

     

NOTE The term operational prerequisite program (oPRP) was defined in ISO 22000 to distinguish situations where 'critical limits' for critical control points (CCPs)  can not be determined.  In these situations the food safety hazards can only be controlled through a program.  oPRPs must be validated.

 

Establishing the HACCP plan (Principles 2 thru 5, Steps 7 thru 101)

    -

Including the requirements for a documented HACCP plan including food safety hazards to be controlled at the CCP, control measures, critical limit(s), monitoring procedures, corrections and corrective actions to be taken when monitoring results indicate CCPs are exceeded, responsibilities and authorities, and record(s) of monitoring.

     

NOTE When both critical control points (CCPs) and critical limits for a food hazard can be determined, the food hazard must be controlled through a validated HACCP plan.  Examples of CCPs include:

     

  

Roasting shelled peanuts (continuous or batch 170 - 180 C / 338 - 356 F)
- Food Hazard: Salmonella

     

  

Tunnel Pasteurization of beer (sealed cans or bottles 60 C / 140 F for 2 - 3 minutes)
- Food Hazard: Bacteria

     

  

Flash Pasteurization of milk (bulk 71.7 C / 161 F for 15-20 seconds)
- Food Hazard: Bacteria campylobacter, escherichia, listeria, salmonella, yersinia, and brucella

     

  

Cooking raw ground beef (71.1 C / 160 F minimum internal termperatures - as measured with a food thermometer)
- Food Hazard: Bacteria - E. Coli

     

CAUTION - ISO 22000 clause 7.6.1 HACCP plan, contains 7 specific requirements for plan content and many existing HACCP plans are not aligned with all 7 requirements and/or interpretations of regulations have lead to differing plan content.  Like operational prerequisite programs, HACCP plans must be validated.

 

Updating of preliminary information specifying the PRPs and the HACCP plan

    -

Including the requirement for the updating of product characteristics, intended use, flow diagrams, process steps, and control measures; after the operational PRP(s) and/or the HACCP plan were established, as necessary

 

Verification planning (Principle 6, Step 111)

 

Traceability system

    -

Including the requirements for establishing and applying a traceability system that enables the identification of product lots and their relation to batches of raw materials, processing and delivery records.  This is currently a significant missing link in the produce industry, e.g., contaminated tomatoes - where did they come from?

     

NOTE Organizations may want to evaluate the benefit of integrating/implementing
ISO 22005:2007 Traceability in the feed and food chain General principles and basic requirements for system design and implementation into their organization's FSMS.

 

Control of nonconformity

    -

Including the common ISO-based management system requirements for corrections and corrective actions when nonconformities occur

8 Validation, verification, and improvement of the food safety management system

 

General

    -

Including the requirements for planning and implementation of the processes needed to validate the control measures or their combinations

 

Validation of control measure combinations

 

Control of monitoring and measuring

    -

Including the requirements for monitoring and measuring methods (e.g., reference various sources such as AOAC International's online Official Methods of Analysis, FDA's online Bacteriological Analytical Manual (BAM), APHA's Compendium of Methods for the Microbiological Examination of Foods, etc.) and equipment that are sufficient enough to support the performance of the monitoring and measuring procedures

    -

Including the requirement that the measuring equipment and methods used (this would also encompass preparation of media and reagents) are calibrated or verified at defined intervals, or prior to use to ensure valid results; and, if found out of calibration, adjusted as necessary

    -

And, including the requirement for an analysis of verification activities to confirm that the overall performance of the food safety management system is meeting planned arrangements and the requirements of the organization; and, to provide evidence that any corrections and corrective action have been effective

 

Food safety management system verification

    -

Including the common management system requirements for internal audit, evaluation of verification results and analysis of results of verification activities

    -

Including the requirement for evaluation of individual results of verifications planned to demonstrate conformity to requirements and if verification does not demonstrate conformity that appropriate actions are taken

 

Continual improvement (a common requirement of ISO-based management systems)

    -

This is to be achieved through the use of communication, internal audit, evaluation of individual verification results, etc.

    -

Including the requirement that top management must ensure that the food safety management system is continually updated

1Codex Alimentarius Food Hygiene Basic Texts.  Food and Agricultural Organization of the United Nations, World Health Organization  (WHO), Rome, 2001

4
 
 

NOTE The above section presents a summary overview of ISO 22000:2005 requirements.  It does not present all the requirements in this standard and it should not be used as substitute for a copy which can be purchased through ISO.

ISO 22000 Documentation Requirements

4

ISO 22000 Food safety management systems has no formal requirements for an organization to establish and document a food safety manual.  However many organizations may choose to document a brief food safety manual to provide a 'roadmap' of their system; and, to provide a marketing piece for customers and other interested parties that provides a high level view of how the organization is meeting the requirements.

4

ISO 22000 Food safety management systems does require documentation for:

 

1.
 

a scope that specifies the product or product categories and the processes as well as the production sites that are covered by the food safety management system;

 

2.

formal statements of the organization's food safety policy and related objectives;

 

3.
 

procedures required by the standard which may identify responsibilities, inputs, activities, control points, outputs and references to other documents and records;

   

There are 10 clauses in ISO 22000:2005 that specifically require a procedure(s):

   

i

Document control (cl. 4.2.2)

   

ii

Record control (cl. 4.2.3)

   

iii

Emergency preparedness and response (cl. 5.7)

   

iv

Monitoring procedures that demonstrate that the operational PRPs are implemented (cl. 7.5 c)

   

v

Relevant monitoring system procedures for the monitoring of critical control points (cl. 7.6.4)

   

vi

Handling of potentially unsafe products (cl. 7.6.5)

   

vii
 

Identification and assessment of affected end products to determine their proper handling
(cl. 7.10.1)

   

viii

Corrective action (cl. 7.10.2)

   

ix
 

Procedure for notification; handling; and, the sequence of actions to be taken; for withdrawal of lots of unsafe end products (cl. 7.10.4)

     

NOTE 1 This procedure should address Class I, Class II, and Class III recalls as well as Market withdrawal if the end product is regulated by the FDA.

   

x

Internal audit (cl. 8.4.1)

     

NOTE 2 These procedures are in addition to any procedures that were established, or need to be established, for the organization to meet the requirements of applicable prerequisite programs and/or operational prerequisite programs.

 

4.
 
 
 

flow diagrams for the products or processes included in the scope of the FSMS which illustrate the sequence and interaction of the steps in the operation, identify any subcontracted work or outsourced processes, identify recycle and/or rework points and identify where products are released

 

5.
 
 

Prerequisite programs (PRPs) including programs identified during the hazard analysis as essential in controlling the likelihood of introducing food safety hazards into the products and/or processing environment

 

6.
 
 
 

Operational prerequisite programs (oPRPs) including information on the food safety hazard(s) to be controlled, control measures, monitoring procedures that demonstrate the oPRPs are implemented, actions when monitoring indicates oPRPs are not in control, responsibilities and authorities, and, records of monitoring

 

7.
 
 

HACCP plan(s) including information on the food safety hazard(s) to be controlled at the CCP, control measures, critical limit(s), monitoring procedure(s), actions to be taken when limits are exceeded, responsibilities and authorities, and, records of monitoring

 

8.
 

other documents such as forms, tags and labels that prompt recording of evidence of conformance to requirements

4
 
 

NOTE The information presented herein is for general information only and is not to be used in place of appropriate technical or legal advice related to your organization's specific circumstances.

The impact of ISO/TS 22003 on ISO 22000 Certifications

Unlike certification to ISO 14001 Environmental management systems Requirements with guidance for use, which does not require compliance with statutory and regulatory requirements, "certification to ISO 22000 Food safety management systems requires an organization to meet all applicable food safety related statutory and regulatory requirements through its management system", according to ISO/TS 22003 Food safety management system Requirements for bodies providing audit and certification of food safety management systems, that was published February, 2007.

In fact ISO 22000:2005 uses the phrase, "statutory and regulatory requirements" in 12 areas/clauses: Introduction page vii; 1 Scope b); 5.1; 5.2 b); 5.6.1 c); 5.6.2 h); 7.2.2; 7.2.3; 7.3.3.1; 7.3.3.2; 7.9; and, 7.10.4 b) 1).

Therefore, if an organization is seeking ISO 22000 certification it might be prudent to verify that the Certification Body (Registrar) that it is going to use is accredited to ISO/TS 22003 and that the auditor(s) assigned meet the requirements in clause 7.2.4 Auditors and have completed and passed a food safety auditor course based on ISO 22000 and ISO 19011 that was approved by IRCA, RABQSA or other recognized authority.

Food Chains

4

Food chains are usually complex and may start as early as crop farming and move through feed production.  They may involve many suppliers, from farms and food processors to grocers and restaurants that provide services such as farming, slaughtering, butchering, processing, handling, filling, canning, labeling, packaging, storage, distribution and preparation processes, some of which may recur several times in the chain prior to consumer consumption.

4

The longer the food chain the more the food may be susceptible to

 

a)

environmental changes such as wildlife population shifts and land, water or air contamination;

 

b)

threats to the food supply such as accidents, monitoring of imported food, acts of disgruntled employees, or even terrorist attacks - reference the FDA's Food Security Preventive Measures Guidance regulation (21 CFR 10.115; 65 FR 56468) and The Customs-Trade Partnership Against Terrorism (C-TPAT), and

 

c)

the biggest threat contamination with Escherichia coli (E. coli), Salmonella, Clostridium botulinum or other bacterium

ISO 22000 Food safety management systems - Benefits

a

closes the gap between ISO 9001 and HACCP

a

meets food industry expectations

a

based on system management, not on inspections or a product approach

a

provides an opportunity for international recognition through 3rd party registration

a

makes savings from fewer customer audits possible

a

provides a baseline for the entire food chain

Global Food Safety Standards & FSSC 22000

Global Food Safety Initiative (GFSI)

The Global Food Safety Initiative (GFSI) was launched in May 2000 by Belgian based CIES (Comit International d'Entreprise Succursales).  Today GFSI is managed by the Consumer Goods Forum headquartered in Paris, France.  One of its primary objectives is to maintain a benchmarking process for food safety management schemes.

Four schemes are currently recognized as having aligned themselves with the common criteria defined by food safety experts (GFSI Guidance Document Fifth Edition): the International Food Standard (IFS); Safe Quality Food (SQF); the British Retail Consortium (BRC); and, the Dutch Hazard Analysis Critical Control Points food safety system (Dutch HACCP).

GFSI has also granted conditional recognition of FSSC 22000 which is essentially the combination of:
ISO 22000:2005 + PAS 220:2008 + ISO 22003:2007.

In February 2008 Wal-Mart announced that it now requires suppliers of its private label and other food products to have their factories certified against one of the GFSI recognized standards.

Publically Available Specification (PAS 220)

PAS 220 specifies requirements for establishing, implementing and maintaining prerequisite programs.  It was developed by BSI under the sponsorship of the Confederation of the Food and Drink Industries of the European Union (CFII) with industry support.  It was designed to meet stakeholders needs for a standard to supplement ISO 22000 with the specific Prerequisite Program requirements needed for submission to GFSI for benchmarking.

US users of PAS 220 will recognize many of the requirements because they are already codified in Codex and/or the US Code of Federal Regulations, e.g., Current Good Manufacturing Practice In Manufacturing, Packing, or Holding Human Food (21CFR110), etc.

Since ISO 22000 requires an organization to meet any applicable food safety related statutory and regulatory requirements US users will also need to exercise care in ensuring that all applicable US statutory and regulatory requirements, which are constantly being updated, are addressed if not included in PAS 220.

Nevertheless, organizations interested in implementing an ISO 22000 Food Safety Management System recognized by GFSI will most likely choose FSSC 22000 to meet Wal-Mart or other customer requirements.

PAS 220 requirements address: Construction and layout of buildings and associated utilities Layout of premises, including workspace and employee facilities Supplies of water, air, energy and other utilities Supporting services including including waste and sewage disposal Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance Management of purchased materials Measures for the prevention of cross contamination Cleaning and sanitizing Pest control Personnel hygiene Rework Product recall procedures Warehousing Product information and consumer awareness & Food defense, biovigilance and bioterrorism.

Safe Quality Food
(SQF)

The SQF Institute is a division of the Food Marketing Institute (FMI), which established to administer the SQF Program. The SQF, Headquartered out of Arlington, VA, maintains two codes based on the principles of HACCP: SQF 1000 for primary producers; and, SQF 2000 for manufacturers and distributors.  Both are divided into 3 levels of certification which were designed to indicate the stage of development ― Level 1 addresses food safety fundamentals; Level 2 considers certified HACCP food safety plans which are recognized by GFSI; and, Level 3 recognizes food safety and quality management system elements which exceed the GFSI benchmark requirements.

First launched in 1994 and now in its 6th edition, the Food Marketing Institute acquired the rights to the SQF program in 2003 and created the SQF Institute to manage the program, which is recognized by GFSI as meeting its benchmark requirements.
Certification bodies must be licensed by SQFI before they can certify organizations to this Code.

British Retail Consortium
(BRC)

The BRC, approved by GFSI in 2000, is composed of 7 sections: Commitment HACCP Food safety and quality management Site standards Product control Process Control & Personnel.

Training, Conferences, Meetings and Links
 

Internal Auditor Course
- Oak Brook, IL

 

Joint AMI/FMI Committee Meeting and FMI Food Protection Committee Meeting (for Proceedings)
- Charlotte, NC, April 24-26, 2007

 American Public Health Association

 AOAC International

 Centers for Disease Control and Prevention

 Centers for Science in the Public Interest

 Customs-Trade Partnership Against Terrorism

 FDA Center for Food Safety and Applied Nutrition (CFSAN)

 Food Business Review

 Food Info Net

 International Organization for Standardization

 The Packer.com

 United States Department of Agriculture

 United States Department of Health and Human Resources

 World Health Organization

Request a visit, more information or a quote

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