HACCP to GFSI Making the transition

Many food manufacturers have HACCP and GMPs in place Now, customers are asking for a GFSI recognized Food Safety Management System Certification How does a company make the transition? HACCP to GFSI

HACCP to GFSI Find the right certification scheme for you: FSSC 22000FSSC 22000: Worldwide recognition, and quickly growing in popularity. For food manufacturers, this scheme is defined in the two standards: ISO and ISO/TS ISO 22000ISO/TS SQFSQF: For food manufacturers, processors, distributors and brokers, this scheme is defined in the SQF Standard. ISO 22000ISO 22000: This is not a GFSI recognized scheme (outside of its use in the FSSC scheme) but applies to all organizations in the food chain. See complete list of GFSI recognized schemesGFSI

A company with HACCP and GMPs already in place will need to: Implement the Management System processes and procedures Compare current GMPs with requirements for Prerequiste Programs (PRPs) and bridge any gaps Compare the current HACCP program with requirements and bridge any gaps HACCP to GFSI

The certification schemes require processes to manage all aspects of food safety throughout the organization, including: Management Responsibility Communication Emergency Preparedness Resource Management Verification planning Traceability Control of Nonconformity Validation Control of Monitoring and Measuring Internal Audits Corrective actions Management Systems Processes and Procedures

Learn what is required by the standard Compare requirements to current processes Modify and improve on current processes to meet requirements Document the process, establish records and train personnel Implementing the Management Systems Processes and Procedures Our Templates provide you with a full example of the processes, you customize them for your organization. Need training as well? Try our All-in-One Package:TemplatesAll-in-One Package:

The management systems processes are used to manage food safety issues throughout the organization, and go above and beyond controlling hazards through HACCP and GMPs. One example of this is communication. The standards include requirements for effective communication of food safety issues to those up and down the food chain. Implementing the Management Systems Processes and Procedures

Many companies that have HACCP and GMPs in place may not have defined communication processes in place. Another example is requirements for Management Responsibility. The standards involve top management by including responsibilities that must be handled by top management. Companies seeking certification will need to implement the management systems processes. Implementing the Management Systems Processes and Procedures

Good Manufacturing Practices are addressed as “Prerequisite Programs” or “Food Safety Fundamentals” In FSSC 22000, these requirements are found in the ISO/TS , (Formerly the PAS 220) In SQF these are found in Module 3-15 of the code, Food Safety Fundamentals Prerequisite Programs, or Food Safety Fundamentals

Next, make sure your Prerequisite Programs comply with requirements Learn what is required by the standard Compare requirements to current processes Modify and improve on current programs to meet requirements Document the process, establish records and train personnel Prerequisite Programs Use our Templates as your starting point. Our template package includes PRP templates to help you document your program. Available for FSSC or SQFTemplatesFSSC SQF

Each standard also has specific requirements for the HACCP program. In FSSC 22000, these requirements are found in clause 7.6 “Establishing the HACCP Plan” In SQF these are found in the section “Food Safety Plan” You will need to make sure that your program meets requirements. HACCP

Make sure your HACCP Program comply with requirements Learn what is required by the standard Compare requirements to current processes Modify and improve on current programs to meet requirements Document the process, establish records and train personnel HACCP

Once your system is complete, you will choose a registrar. They will visit your site twice for the initial certification: First for a pre-assessment or document review to determine if your system is designed and documented to meet the standard. Next to audit your processes, records and documentation for compliance to your documented procedures and to the standard. Once they have determined that your system is in compliance you will be recommended for Certification. Certification

Let us help.... We can help you make the transition and achieve certification. Visit our site for tools, training, documentation templates, checklists, information and resources. Our Premium Online Packages provide you with all of the tools we offer along with Online Training sessions for the project manager, employees, the food safety or HACCP team and Internal Auditors.

SQF Tools for your project.... Use our Premium All-in-One forPremium All-in-One Online Access to all our Tools and Multiple Training Sessions

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