Main requirements for food safety management systems under international standards: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF

M Ya Bomba,N Ya Susol

doi:10.32718/nvlvet-f9304

Abstract

The research analyzed the international standards basic requirements structure: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF for food safety management systems that realize principles of the HACCP concept. A comparative analysis of the international standards basic requirements for food safety management systems has identified that the requirements structure is identified as an interconnected set of rules, system-structured processes for the purposeful prevention of hazard risks at certain stages or in the food business. The main differences between the standards are in the modification of approaches to the implementation of the HACCP principles, the interpretation of the basic concepts and definitions, the detailed requirements, the application of their own programs of the processes and procedures identification that allow to ensure that the results correspond to the set task. Other differences in standards are at the level of system-elemental, structural, and functional components. Standards have the same goals, so their requirements are similar and have a certain level of identity, much of the difference is at the audit level, which uses different levels, system points and categories. The requirements of all standards are structured and differentiated into mandatory and recommended blocks, which enables companies to gradually implement changes. IFS, FSSC, ISO standards have high level structure (HLS), which is common basis for ISO standards that greatly simplifies the integration of several systems simultaneously in monitoring, action adjustments, audit processes. The GlobalGAP standard requirement system, unlike other considered ones, has a narrow target, which has provided a detailed description, for tracking, a set of indicators for quality and safety including genetically modified organisms and allergens, however, it is compatible with others. Taking into account the globalization of markets conditions in analyzing the international standards requirements, their correlation with global safety-related criteria such as: implementation of the HACCP principles, recognition of the standard GFSI, providing traceability principles and mechanisms and prerequisites for programs (PRP), validity of the certificate, coherence of processes in the creation of integrated systems with standards ISO 9001, ISO 14001, OHSAS 18000.

Highlights

To study the structure and requirements of international standards for food safety management systems and their certification schemes, six norms have been adopted that allow the implementation of the principles of the HACCP concept and are the most common in practice in many countries of the world
- the essence of the system approach used in the development of standards is common, the differences appear at the level of system-elemental, -structural, functional components as well as the interpretation of the basic concepts and definitions, formulation and detailed requirements; Table 1 Basic requirements of international standards for food safety management systems structure
The standards: BRS, IFS, FSSC 22000, ISO 22000, Global GAP, SQF are a valuable asset to internationally recognized expertise in the management of food safety under the HACCP principles

Summary

Introduction

The law of Ukraine “On main principles and requirement for safety and quality of foodstuffs” obliges all food market operators since September 2016 to implement the prerequisite programs, and after procedures based on the principles of the HACCP system. For implementation of HACCP procedures, transition periods are envisaged that enable market operators to reorient to new requirements and, if necessary, to bring food production in line with the provisions of the new Law. The deadline for all transitional periods is 20.09. In international practice on food safety management systems according to HACCP principles, there are many standards, the most common of them are: BRС, IFS, Global GAP, ISO 22000, SQF. In Ukraine the food sector generally applies the requirements of the standard ISO 22000, in a significant minority, FSSC 22000 and Global GAP. Integration into the global food market of domestic producers prompts to focus on the requirements of international standards, which actualizes the study of their requirements, in order to provide a more complete picture of possible approaches to guarantee the food products safety at all stages of the food chain

Objectives

Methods

Results

Conclusion