# Presentation: 498314

## Accredited Third Party Certificationand Food Safety Management Systems

**Jill Hollingsworth, DVM**
- Group Vice President
- Food Marketing Institute

## Food Marketing Institute

- Non-profit trade association conducting programs in research, education, food safety, industry relations and public affairs
- 1,500 Members
- Food Retailers and Wholesalers
- 3/4 of all food retail store sales in the US
- International: 200 companies in 60 countries

## Overview – Industry Approach

- New model for food safety compliance
- Accredited Third-Party Certification
- Global Food Safety Initiative
- Developing trust
**Consumers**
**Government**

## The Old Audit Framework

**The Old Audit Framework**

- Audits the Supplier

## Old System Audits & Standards

**A wide array of audits**

## A New Approach to Improving Food Safety Compliance

-  Standards
-  Auditing
-  Certification
-  Accreditation

## Global Food Safety Initiative (GFSI)

**Food retailers from around the world agreed to a common goal and strategy.**
**The Goal: *****Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers***
**The Strategy: GFSI launched in 2000**
**GFSI is managed by *****CIES – The Food Business Forum***** an international organization of food businesses**

## GFSI Guidance Document

**Standard = Key Elements**
**HACCP-Based Standards**
**Food Safety Management System**
**Best Practices**
**Regulatory requirements**
**Operation of certification process  **
**Accreditation**
**Certification**
**Auditing**

## Accredited 3rd Party Certification

**Proven concept in many industries, including food**
**Widely practiced outside of North America**
**Checks and balances are employed at all steps in the process**
**Strong verification and results-based procedures **
**Assessment vs. Inspection**

## Accredited 3rd Party Certification

**International Accreditation Forum (IAF) peer reviews the accreditation bodies**
**Accreditation Bodies “accredit” certification bodies**
**Certification Bodies “certificate” (audit) suppliers**
**Certification Bodies are 3****rd**** party auditing companies that must comply with a higher standard**

## Accredited Certification Body (CB) 

**Operational Infrastructure (Organization, Processes, Finance & Review processes)**
**Sustainable and compliant procedures & practices**
**Ability to meet international standards **
**License from the Standard Owner **
**Impartiality **
**No Conflict of Interest**

## CB – Higher Level of Auditing

**Clear, measurable assessments**
**Qualified auditors**
**Assess to the standard, irrespective of the country where the audit is conducted **
**CB determines certification status (not the auditor)**
**Competence reviews of auditors and CB staff by AB**

## Insuring Auditor Competency

**Accreditation Body reviews the auditor calibration processes **
**Accreditation Body conducts shadow audits of the auditors**
**Auditor demonstration of knowledge in food safety, HAACP & regulatory requirements for importing and exporting countries**
**Each auditor must maintain category specific competency **

**Notes:**
***  CLICK SLIDE
Ok, so now we have auditors.  How do we as Certification Bodies keep them calibrated.  Aside from our own internal systems that we have been using for years, ISO Guide 65 and SQF help us with some other guidance.  

We have to monitor and calibrate around 3 main elements:
Knowledge and application of the standard’s criteria  This is done via reviews of each report, their handling of Corrective action reports, their rating, recommendations for decision.  The certification manager of the auditing company is intimately involved, as he or she makes the final decision and issues the site’s certificate.
The second is the auditor’s organization and communication skills.  Part of this involves their handling of the pre, during and post activities.  One new element for the North American market in food certifications is the handling of the CARs by the CB.  This involves strong communication and strong follow up.
The 3rd area is actually observing the auditor in action on site.
All that we do as CBs in the area of calibration is further validated and assessed by our accreditation body.  So just as we assess you, an AB like ANSI has timelines for assessing us.  These systems are equally as complex as the entire certification scheme.

## Summary: Advantages of A3PC

- Well-defined, measurable HACCP-based standards
- Assessment of competent application of food safety management systems
- Require compliance with regulatory requirements of exporting and importing countries
- Checks and balances at all steps in the process
- Risk classifications of non-conformities
- Strong corrective action resolution
- On-going recertification (12 month minimum)
- Competent auditors
- Stakeholder confidence throughout the food chain

## The Old Audit Framework

**The Old Audit Framework**

- Audits the Supplier

##  Accredited Certification

- Accredits the Certification Body (CB) Including
- Witness Audits of Auditor Activity

- Peer Review by Sister Accreditation Body

-  **Accredited Certification**

**GFSI Recognized Standards**
**SQF 1000 & 2000**
**IFS, BRC,**
** ****Dutch HACCP **

## GFSI Recognition 

**Evaluate existing food safety standards (scheme) and recognize those programs that are equivalent to the GFSI Guidance Document.**
**Consistency, reliability and efficiency throughout the food supply chain through the common acceptance of GFSI recognized standards around the world.**

**Notes:**
In the past
Retailers performed inspections or audits themselves or asked a third party to do this on their behalf, oftentimes to food safety schemes that lacked international certification and accreditation, resulting in incomparable auditing results

No new standard
When we started work, we realized writing a new standard is a long procedure
There was no existing standard qualified as “global”
And to distinguish standards, a benchmark model needed to be developed

## GFSI Recognition 

- Safe Quality Food (SQF)
- SQF 2000 – for manufactured products
- SQF 1000 – for primary (farm) production
- International Food Standard (IFS)
- British Retail Consortium (BRC)
- Dutch HACCP

## Success & Opportunities

**	****           **

-    More and more retail companies are requesting 	suppliers to be certified to a GFSI standard
-    Food service industry has joined with 	supermarkets in acceptance of GFSI
-    Over 30,000 certificates issued by GFSI 	recognized programs in 2007
-    Retailers and suppliers are using Accredited 	Certification to demonstrate integrity & confidence
-  	A3PC is not a replacement or substitute for 	government oversight