Food Safety Requirements

The GFSI has identified basic requirements. All Food Safety Schemes including FSSC 22000, BRC, SQF and IFS must meet these requirements to be benchmarked against GFSI.

These requirements are three-fold:

  1. All Food Safety Standards must include common management systems elements such as:
        • Calibration
        • Control of Nonconforming Products
        • Corrective Actions
        • Document Control
        • Internal Audits
        • Management Review
        • Purchasing
        • Resources

These requirements are similar to those found in all ISO-based standards. Specific food safety topics or requirements have been added. Review your standard for the specific requirements.

2.     HACCP Programs.

The GFSI HACCP program requirements are all based on Codex Alimentarius International Food Standards (Codex) and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). According to GFSI Guidance “In all cases, the 7 Codex Alimentarius HACCP principles and the 12 step logic sequence for application of HACCP specified in the document, Recommended International Code of Practice – General Principles of Food Hygiene CAC/ RCP 1-1969, Rev. 4 -2003, shall apply. 7 Principle; 12 Steps

3. Prerequisite Programs (PRPs)

Prerequisite Programs including Good Manufacturing Practices (GMP) and Good Agriculture Practices (GAP) are critical in controlling your potential food safety hazards. PRPs should be identified, established and documented prior to your Hazard Assessment as they provide internal controls that affect your potential hazards.

      • Facility Environment, Local Environment, Facility Layout and Product Flow, Fabrication
      • Equipment
      • Maintenance
      • Staff Facilities
      • Physical & Chemical Product Contamination Risk, Segregation & Cross-Contamination
      • Stock Management
      • Housekeeping, Cleaning and Hygiene
      • Water Quality Management
      • Waste Management
      • Pest Control
      • Veterinary Medicine (Good Agricultural Processes – GAP only)
      • Pesticide, Herbicide and Fungicide Control (GAP only)
      • Transport
      • Personal Hygiene, Protective Clothing and Medical Screening
      • Training

For more information or assistance with Food Safety Standards implementation, training or auditing, please contact us.