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Global Food Safety Initiative
Standards
Richard H Dougherty
School of Food Science
Washington State University
Pullman, WA 99164-6376
509-335-0972
dougherty@wsu.edu

GFSI
• Ensures that the core of these standards is
equivalent
• Mission –
– To work on continuous improvement in food
safety management systems to ensure confidence
in the delivery of food to consumers

GFSI Recognized Schemes
• Manufacturing
– BRC Global Standard for Food Safety Issue 6
– FSSC 22000
– SQF 2000 Level 2
– Dutch HACCP Option B
– Global Aquaculture Standard BAP Issue 2
– Global Red Meat Standard Version 3
– International Food Standard Version 5
– Synergy 22000

GFSI Recognized Schemes (cont’d)
• Primary Production Schemes
– CanadaGap
– GlobalG.A.P. IFA Scheme Version 3
• Fruits and Vegetables
• Aquaculture
• Livestock
– SQF 1000 Level 2
• Primary Production & Manufacturing Scheme
– Primus GFS

Primus GFS
• Specifically limited to produce related items
– Produce
– Ready-to-eat or heat foods
– Dried goods

BRC
• Global Standard for Food Safety applies to
food manufacturing
– 18 Food categories
• Other BRC standards
– Consumer Products
– Packaging
– Storage and Distribution

SQF
• SQF 1000 – Primary production
– 5 Categories
• SQF 2000 - 30 Categories
– Food manufacture
– Food catering and food service
– Food retailing
– Wholesaling and distribution
– Dietary supplements manufacture
– Brokers
– Animal feeds
– Non food

BRC vs SQF - Differences
• BRC combines food safety and quality
SQF separates food safety and food quality
• SQF has three levels
BRC has one standard plus Enrolment
• SQF audits are all announced
BRC has provisions for announced and
unannounced audits

BRC vs SQF – Differences (cont’d)
• BRC has grading system
SQF has scoring plus grading
• Surveillance audits
– BRC Grade C
– SQF score of 80 or lower
• Which gets to six monthly audits quicker?

BRC vs SQF – Differences (cont’d)
• SQF requires the appointment of a
practitioner –with responsibility and authority
to:
– Oversee development, implementation, review,
and maintenance of the SQF system
– Take appropriate action to maintain the integrity
of the SQF system
– Communicate to relevant personnel all SQF info
• BRC has no similar requirement

BRC vs SQF – Differences (cont’d)
• SQF requires q documented Food Quality Plan
developed in accordance with the HACCP
method.
• SQF requires a Food Safety Plan developed in
accordance with Codex or NACMCF HACCP
• BRC includes specifics regarding the HACCP
plans
• BRC addresses High Risk and High Care
• SQF addresses only High Risk

FSSC 22000
• ISO 22000
• ISO 22002 (PAS 220)
• Additional requirements
– Inventory of applicable regulations
– Specifications for services
– Supervision of personnel in application of food
safety principles

FSSC 22000 (cont’d)
• Certification bodies accredited to ISO 17021
– Systems audits vs. Products
• Adds oPRPs as possible control measures
• Strong emphasis on
– Management
– Communications
– HACCP
– Competence
– Validation
– Continual improvement

FSSC Related Documents
• ISO 22000 – FSMS standard
• ISO 22002 – PRPs
• ISO 22003 – Auditing and certification
• ISO 22004 – Application and implementation
• ISO 17021 – Auditing and certification
• ISO 19011 – Management system auditing