Global Food Safety Initiative Research Articles

Encompassing potential preventive controls using GFSI, USDA National Organic Program, FSMA Preventive Controls for Human Food and FSMA Intentional Adulteration in ready-to-eat organic leafy green salad: A case study from Thailand

This qualitative research work continues from the previous research of Surareungchai S. et al. (2021 and 2022) Simplify product safety and quality risk analysis of raw materials for conventional, soilless culture and organic salads. The previous work focused on raw materials risk assessment and risk management for conventional, soilless culture and organic salads. This current work focuses on the complete processing of ready-to-eat organic leafy green salad from receiving until delivery, to develop practical guidance of product safety, product fraud and product quality issue risk analysis and produce preventive control plans by covering overall product integrity (product safety, product quality and product authenticity (non-fraudulent product or product fraud avoidance) together with product legality) as Global Food Safety Initiative (e.g. BRCGS Food Safety, International Featured Standard for Food, Safe Quality Food and Food Safety System Certification), USDA National Organic Program, FSMA Preventive Controls for Human Food and FSMA Intentional Adulteration Final Rule. The case study run in this research was a Thai volunteer ready-to-eat organic leafy green fresh cut multi-standard implementing small enterprise production scale validation and verification phase using the previous practical fruit and vegetable 4 × 4 risk matrix model, 4 × 4 fraud risk matrix model and 4 × 4 quality issue risk matrix model. The result showed that the previous risk matrix models can be used for fruit and vegetable raw materials. Some severity scores can be applied to other input materials apart from the fruit and vegetable group. Occurrence scores from the previous models were changed to be useable with other input materials and during in-processing steps, corresponding to lower score ranking scales from the risk matrix models. And preventive control plans were represented as critical control point, critical quality point, critical organic point and actionable process step by considering process, allergen, sanitation, supply chain and other controls e.g., organic product fraud or food defense preventive measures. The results show that the single format of risk assessment and preventive control plan from this work, can be helpful to entrepreneurs for multi-standard implementing for overall product integrity (product safety, product quality, and product authenticity (non-fraudulent product or product fraud avoidance) control.

Environmental Monitoring Program in Broccoli (Brassica oleracea var. Italica) Packing Plant Guanajuato, Mexico

The state of Guanajuato in Mexico is known for its large production of vegetables not only for the local and national market, but also for the international market, especially the North American market, to which it exports mainly species such as broccoli (Brassica oleracea var. Italica), among other products. In this sense, one of the organizations located in the municipality of Dolores Hidalgo, C. I. N., in the state of Guanajuato, Mexico, has a safety management system in accordance with the PrimusGFS system guidelines, which is recognized by the Global Food Safety Initiative (GFSI) and is therefore recognized worldwide (GFSI, 2022). Within this food safety scheme, a microbiological environmental monitoring program is required as a preventive control to avoid contamination of pathogenic microorganisms to the product from surfaces in direct contact as well as those that are not in direct contact but are part of the production environment. In environmental microbiological assessment, the zone concept is widely used and represents the basis for assessments accepted by international public health and food microbiology bodies such as the International Commission on Microbiological Specifications for Foods, ICMSF.

The benefits of integrating of halal requirements with quality management and food safety systems in the food industry

Quality management and ensuring of food safety systems are crucial in today's world. High levels of quality are demanded by consumers and are essential for a company's success. The Global Food Safety Initiative (GFSI) aims to improve food safety by integrating supported and recognized standards throughout the supply chain. To meet these goals, the MiP Ljubače company, engaged in flour, bakery, pastry, and animal feed production, is enhancing its existing management system. The company already holds ISO 9001, HACCP, and NON GMO certificates and is now integrating HALAL BAS 1049:2010 requirements to meet the demands of key customers, related parties, and target consumer groups. The integration of halal requirements allows the company to validate its list of approved suppliers/producers and final halal products. This integration creates opportunities to expand the consumer base, increase market share in the domestic and EU markets, and enhance the safety system in production processes. By producing Halal certified products, the company contributes to regional self-sufficiency, reduces dependency on other markets, and promotes halal standards in the region. These improvements will elevate the company's position, attract more consumers, and bolster its presence in the market.

Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. To achieve the study objectives, a multi-country research project was implemented with 425 enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The application of the developed methodological approach resulted in comparable assessments of the various criteria of the food safety and quality assurance system in supply chains. This makes it possible to implement continuous monitoring of the state of the food safety and quality assurance system in the enterprises. In addition, the study identified critical weaknesses in the safety system, including a very low level of assessment by enterprises of the impact of WHO advisory protocols. This greatly increases the risks associated with food safety in the COVID-19 pandemic. Urgent action is required to increase the confidence of food supply chain actors in WHO recommendations and national food safety and quality protocols. The conducted assessments showed that a significant proportion of enterprises did not implement a food safety system. One out of five of the respondents claimed to have implemented safety systems at an enterprise in accordance with the standards recognized by the Global Food Safety Initiative. Only 2% declared the introduction of HACCP at an enterprise, which is logical given the high mistrust of WHO recommendations. The proposed approach can be used in the real sector of the economy to monitor the food safety and quality assurance system in the supply chain at the regional, sectoral and national levels.

Food companies' perception of Japanese Food Safety Certification recognized by the Global Food Safety Initiative: Current state of program diffusion and future issues

AbstractJFS‐C was acknowledged as a Global Food Safety Initiative (GFSI)‐recognized certification program in October 2018, and the number of sites certified for Japanese Food Safety Certification (JFS‐C) has been increasing. In this study, 34 out of 50 JFS‐C‐certified sites were surveyed, and responses were obtained. The questionnaire surveys were primarily conducted to investigate the purpose of JFS‐C certification and to compare JFS‐C with other standards. Moreover, individual surveys were conducted with 10 selected sites to glean additional information on JFS‐C's characteristics. Strengths included the JFS‐C‐related guidelines and the standard's structure, which were rated highly by sites. However, despite GFSI's growing popularity, its vision is still not fully understood, and progress is not being made in creating more efficient practices, such as reducing the number of audits. This study provides suggestions for further popularization of the JFS‐C, both in Japan and in other countries.

Building trust in food safety certification

Building trust in food safety certification

Food industry perceptions and actions towards food fraud: Insights from a pan-Canadian study

Food fraud is becoming a major concern for the food industry, consumers and governments. Food industries are accountable for food fraud management and, since January 2018, must implement measures to counter food fraud as part of a Global Food Safety Initiative (GFSI) scheme. However, information related to Food Business Operators' (FBO) perceptions and knowledge on food fraud is still very scarce. Hence, from October 2017 to April 2018, FBOs from different sectors across Canada were invited to answer an online survey of 52 closed-ended questions about their perceptions of food fraud and food fraud management. Close to 400 Canadian FBOs filled out the survey. This paper aims to present their perceptions, concerns and needs relative to food fraud, and their practices to manage and prevent this risk. Answers were collected and analyzed to build a representative picture of the Canadian food industry's perceived readiness and awareness of food fraud. A Kruskal—Wallis test was used to analyze differences among producers, processors and distributors regarding perceptions and knowledge of food fraud. This study provides valuable insights allowing academics and regulators to adapt their communication and collaboration with food industry stakeholders. It could also be used by FBOs as a first base for self-assessment.

Global Food Safety Initiative scheme audit requirements regarding cleaning tool and utensil selection and maintenance – a review

Food industry cleaning tools and utensils have long been identified as a major source and vector of cross-contamination. UK Government funded study data, used to establish food industry guidance on...

Introducing the Food Fraud Prevention Cycle (FFPC): A dynamic information management and strategic roadmap

Food fraud – intentional deception for economic gain using food – is an emerging research field due to increased awareness of the health hazard, increased regulatory scrutiny, increased awareness of the costs, a seemingly endless stream of identified incidents, and new compliance requirements. Beyond the laws and regulations that are being more routinely applied, commercial standards have expanded to address food fraud. Specifically, since January 2018 the Global Food Safety Initiative (GFSI) has required that Food Safety Management Systems include a Food Fraud Vulnerability Assessment (FFVA) and a Food Fraud Prevention Strategy (FFPS). When an entity begins to address the topic, the first consideration is what is food fraud and includes is food fraud really a problem, the focus then shifts to how to detect food fraud including the development of test methods. At that point, there are more fundamental and practical implementation questions such as how to start, what to do, and how much is enough, and how to measure success. The review of these questions has resulted in one unmet need for a method to manage the information and activities in the FFPS. Consideration of these concepts provided the realization that there was a need to connect the steps into an interconnected and dynamic system. The objective was to connect everything to everything. The Food Fraud Prevention Cycle (FFPC) was developed to meet this unmet need. This research paper includes four illustrative examples including a response to: new public policy priorities, a new food fraud incident, and a review of a new countermeasure or control system. The adoption of a holistic and all-encompassing information management cycle will enable a harmonized approach and the sharing of best practices.

Training in food safety culture

Training in food safety culture

Cultural revolution

Cultural revolution

DETECTING MEAT FRAUD IN FOOD SUPPLY CHAIN

In recent years, numerous reports have repeatedly highlighted a series of food safety scandals involving contaminated and forged meat and fish products, grains and fruit products, juices, cooking oils, and spices and herbs, distilled beverages and pet treats. Foods that have been found to be stained with chemicals, illicit drug residues, additives and dyes, pathogenic microorganisms and other pests. Some foods enter the market have expired well or are unhygienic. Economic gain is the goal of food fraud. Food fraud and the prevention of such fraud are very important processes in the food industry. Such frauds are economically motivated, rated as criminal behaviour, and the moment we understand criminal behaviour and decision making we will be able to calculate and exclude the risk of food fraud. By analysing financially motivated fraud that combine opportunities, motivations, and inadequate control measures, we can assess the likelihood of fraud in any food product or component. The modified ingredients are specially designed to avoid quality assurance and quality control systems for customers. Only people who manipulate the ingredients know what substances and how to manipulate them. In addition, fraudulent ingredients are often unconventional substances that do not meet the requirements of food safety management systems, and become known only after they are incorporated into the supply chain. International standards for food and regulations address the risk of fraud food adulteration. European Union (EU) Directives, Global Food Safety Initiative (GFSI) Codex Alimentarius has continued work on a food fraud, or how, food fraud fits into their benchmarking. The problem of detection and typing of meat in meat products in the world and lack of research on them in the Republic of North Macedonia was the main goal for this paper. Our task was identification of meat type by ELISA method and proof of counterfeiting of meat products. Analyses are made in the laboratories of the Institute of Food at the Faculty of veterinary medicine in Skopje A total of 350 samples of various heat-treated meat products subgroups of meat sausages in pieces were examined for detection, typifying and quantifying the type of meat used for production.

Beyond Compliance. Business Ethics and Food Safety Culture

This paper discusses some developments in industry governance of food safety. People in the food industry have come to realize that is not enough to just follow the rules. November 2018, the Global Food Safety Initiative, a transnational organization of the food industry, published a position paper ‘a culture of food safety’. A food safety culture is supposed to contribute to business compliance with food safety regulations. However, we could argue that what really matters is not compliance with the rules, but how people within an organization deal with the rules and with the underlying objective of the rules (safe food). Many rules do not have a stable, determinant meaning independent of the context of their use. This applies more particularly to general obligations and principle based rules. Investigating how business organizations take public interest into account in how they to do their job is often preferable to investigating compliance and noncompliance. The paper concludes with some critical comments on the concept of compliance and on the food safety culture approach.

History, development, and current status of food safety systems worldwide.

Immediately following the 1993 Jack-in-the-Box outbreak caused by Escherichia coli O157:H7, the United States began to look for a more robust regulatory food safety system than previously employed. In the same time frame in the United Kingdom, an outbreak of Bovine Spongiform Encephalopathy (BSE) eroded public trust in the food safety systems of Western Europe. As a result, there was increased interest in implementing the Hazard Analysis Critical Control Point (HACCP) system worldwide. Although the ideas incorporated into HACCP principles were developed decades earlier, the 1990s saw a focus on implementation of the system throughout developed food production systems based on the National Advisory Committee on Microbiological Criteria for Foods (NACMCF)’s seven principles which were subsequently mostly adapted by Codex Alimentarious. During this period of time, there were increased governments and private companies that required HACCP implementation. In the United States alone, HACCP was estimated to reduce foodborne illness by 20% during the 7 yr after its implementation. During HACCP adoption, many food retail and foodservice purchasers also developed additional unique specifications that suppliers had to adhere to in order to market their products, the idea being to improve consumer confidence in food safety management systems. This resulted in creation of the Global Food Safety Initiative (GFSI) system for benchmarking additional voluntary food safety management standards against preferred methods for reducing foodborne illnesses (first in Europe, and later adopted in the United States and globally) which reduced redundancy and helped us to bring global consistency to food safety. Although developed countries now mostly all adhere to core HACCP principles of food safety, ideas dealing with traceability, vulnerability to food fraud, and intentional adulteration are now being considered to further bolster food safety. On the other hand, developing countries appear to have had varied success in implementing similar food safety management systems, and many countries still struggle with high numbers of foodborne illnesses. At the broadest level, the HACCP system is a preventive-based method for assuring food product safety. Biological, physical, and chemical hazards can be prevented, reduced, or eliminated through this system. In addition to the management of hazards, record keeping demonstrating adherence to HACCP is included in the system.

Transnational Business Governance Interactions in Food Safety Regulation: Exploring the Promises and Risks of Enrolment

Transnational private regulation has been woven into the fabric of modern food safety governance. In this paper we explore the question of how domestic state actors respond to this development. We address this question in a detailed case study on the Global Food Safety Initiative (GFSI) and domestic food safety authorities in Canada, China, the Netherlands and the US. Why and to what extent do these domestic actors engage with GFSI in their regulatory activities, and what are the effects? To develop a better understanding of the how and why of this interaction, the paper builds on the concept of ‘regulatory enrolment’ developed by Black (2003). As will be argued, enrolment offers a proper analytical lens through which the nature of interplay between various actors in a regulatory regime can be better appreciated and the capacity of that regime as a whole can be enhanced in smart and innovative ways.

Impact of the Global Food Safety Initiative on Food Safety Worldwide: Statistical Analysis of a Survey of International Food Processors

In 2000, the Consumer Goods Forum established the Global Food Safety Initiative (GFSI) to increase the safety of the world's food supply and to harmonize food safety regulations worldwide. In 2013, a university research team in conjunction with Diversey Consulting (Sealed Air), the Consumer Goods Forum, and officers of GFSI solicited input from more than 15,000 GFSI-certified food producers worldwide to determine whether GFSI certification had lived up to these expectations. A total of 828 usable questionnaires were analyzed, representing about 2,300 food manufacturing facilities and food suppliers in 21 countries, mainly across Western Europe, Australia, New Zealand, and North America. Nearly 90% of these certified suppliers perceived GFSI as being beneficial for addressing their food safety concerns, and respondents were eight times more likely to repeat the certification process knowing what it entailed. Nearly three-quarters (74%) of these food manufacturers would choose to go through the certification process again even if certification were not required by one of their current retail customers. Important drivers for becoming GFSI certified included continuing to do business with an existing customer, starting to do business with new customer, reducing the number of third-party food safety audits, and continuing improvement of their food safety program. Although 50% or fewer respondents stated that they saw actual increases in sales, customers, suppliers, or employees, significantly more companies agreed than disagreed that there was an increase in these key performance indicators in the year following GFSI certification. A majority of respondents (81%) agreed that there was a substantial investment in staff time since certification, and 50% agreed there was a significant capital investment. This survey is the largest and most representative of global food manufacturers conducted to date.

Meeting US food safety regulations

Meeting US food safety regulations

Forming competitive advantage in food and agricultural industry by implementing safety and quality management systems

The article considers and examines basic quality and safety management systems approved by the Global Food Safety Initiative. Fresh mushroom market of Western Europe and Ukraine are analyzed. Ukrainian mushroom industry was taken as an example to illustrate how European integration process effects on quality and safety management systems implementation in food industry. Suggestions of increasing competitive positions of domestic food products were given

Understanding Complex Governance Relationships in Food Safety Regulation

In this article, we discuss the value of the RIT model for analyzing complex governance relationships in the regulation of food safety. By exploring food safety regimes involving the European Union and the Global Food Safety Initiative, we highlight the diverse and complex relationships between the actors in public, private, and hybrid regimes of food safety regulation. We extend the basic RIT model to better fit the reality of (hybrid) governance relationships in the modern regulation of food safety, arguing that the model enables disaggregation of these regimes into analytical subunits or “regulatory chains,” in which each actor contributes to and affects the regulatory process. Finally, we critically assess what the RIT model adds to alternative theoretical approaches in identifying, mapping, and explaining the different roles that actors play vis-à-vis others in regulatory regimes.

Food Fraud Prevention: Policy, Strategy, and Decision-Making - Implementation Steps for a Government Agency or Industry.

This paper addresses the role of governments, industry, academics, and non-governmental organizations in Food Fraud prevention. Before providing strategic concepts for governments and authorities, definitions of Food Fraud are reviewed and discussed. Next there is a review of Food Fraud activities by the Global Food Safety Initiative (GFSI), the Elliott Review in the United Kingdom, the European Commission resolution on Food Fraud, and the US Food Safety Modernization Act including the Preventative Controls Rule. Two key concepts for governments or a company are: (1) formally, and specifically, mention food fraud as a food issue and (2) create an enterprise-wide Food Fraud prevention plan. The research includes a case study of the implementation of the concepts by a state or provincial agency. This analysis provides a foundation to review the role of science and technology in detection, deterrence and then contributing to prevention.