Food safety going global?
As food safety standards step into the global limelight it can be hard to select which standard is most appropriate. breaks down the standards on offer
In recent decades, food safety has become of increasing importance to consumers. Tragic events, such as deaths from E. coli and BSE, have highlighted the dangers of unsafe food. The issue of safe food is of relevance and importance to every human being on the planet.
The World Health Organisation reports on the serious negative impact of food-borne diseases worldwide. 'Food and waterborne diarrheal diseases are leading causes of illness and death in less developed countries, killing approximately 1.8 million people annually, most of whom are children’.
Increasing global food production, processing, distribution and preparation are creating an increasing demand for more effective food safety measures. This is reflected in the development and refinement of a large number of standards and regulations addressing the requirements of organizations throughout the supply chain.
Common elements
A food safety standard is usually composed of one or more of the following elements:
- prescribed hygiene activities (prerequisite programmes)
- a critical risk control scheme (HACCP principles)
- systematic management procedures (management systems)
As succeeding generations of food safety standards are published, there is a noticeable trend towards convergence based on these three elements. Standards and guidance documents such as those produced by the British Retail Consortium (BRC), the International Food Standard (IFS), Eurepgap (now Globalgap), the Safe Quality Food Programme (SQF), RvA(Dutch) Hazard Analysis Critical Control Points (HACCP), the Global Food Safety Initiative (GFSI), JQA MR005 (Japan), ISO 22000 and a range of other country-specific standards reflect this trend going forward.
Could such convergence result in circumstances where one standard for food safety worldwide might be feasible? In order to consider this question further, it would be worth looking at the common elements in more detail.
Prerequisite programmes
The main hazards to food safety are microbiological, physical and chemical in nature. It is better if the associated risks are eliminated or minimized by maintaining a hygienic production, processing and handling environment at all stages, which is where prerequisite programmes (PRPs) are used.
Many food safety standards and statutory requirements are particularly prescriptive in specifying the type and level of PRPs needed. ISO 22000 lists over 60 codes of practice and guideline documents associated with the food sector. Some standards such as that of the food retailer Tesco tackle additional issues such as ethical compliance requirements which could have a bearing on food safety.
Many of the prerequisites applied throughout the food chain originate from the ‘good practice’ guides such as Good Agricultural Practice (GAP), Good Hygiene Practice (GHP), Good Manufacturing Practice (GMP) and Good Distribution Practice (GDP). BRC also produces a standard relating to food packaging, part of which addresses food safety issues.
HACCP principles
The HACCPsystem was devised to meet the requirements of the US space programme, NASA, and is now recognized globally as a fundamental approach to managing the most critical risks to food safety. Based on seven essential principles, a HACCP scheme defines a path through a critical risk management plan from hazard identification to verification of successful implementation of the necessary controls.
In some countries HACCP is a mandatory requirement in certain food sectors. For example, meat, seafood and juice production in the US must incorporate HACCP schemes which are regulated by the Food and Drug Administration and the United States Department of Agriculture respectively. Most food safety standards have adopted HACCP, at least to the extent necessary to provide assurance against the more serious food safety risks.
Management Systems
The adoption of formal management systems by organizations has increased over the past several decades, particularly with the publication of the ISO 9000 series. Many food sector organizations were introduced to management systems through implementing ISO 9001 using ISO 15161 ‘Guidelines on the application of ISO 9001:2000 for the food and drink industry’ which gives guidance on a risk-based approach. The publication of ISO 22000 introduced a global, comprehensive risk management approach to food safety which combines all three elements mentioned above.
Table of comparison
The convergence of food standards in relation to the above three elements is illustrated in the table below. There are differences in the degree to which each standard covers each element but a positive result has been entered if there is adequate and reasonable content which relates to the relevant element. Some standards are more prescriptive in detail, particularly when customer driven, while others set forth the principles necessary for compliance.
| Standard | Main region | Food Sector | Pre-requisites | HACCP | Manage-ment system |
| BRC Global Standard for Food Safety | UK | Secondary Producers/ |
Yes | Yes | Yes |
| SQF 1000 | UK and exports to US | Primary producers | Yes (level 1,2, 3) | Yes (level 2, 3) | Yes (level 3) |
| SQF 2000 | US | Secondary p/p |
Yes (level 1, 2, 3) | Yes (level 2, 3) | Yes (level 3) |
IFS (Foundation level) |
Contine-ntal Europe | Secondary p/p | Yes | No | No |
| IFS (Higher level) | Contine-ntal Europe | Secondary p/p | Yes | Yes | Yes |
| EuropGAP (now GlobalGAP) | Contine-ntal Europe | Primary producers | Yes | Yes | Yes |
| RvA Dutch HACCP | Global | Whole food chain | Yes | Yes | Yes |
| Codex HACCP | Global | Mainly secondary p/p | No | Yes | No |
| GFSI | Global | Seconday p/p | Yes | Yes | Yes |
| ISO 22000 | Global | Whole food chain | Yes | Yes | Yes |
| ISO 9001 (+ ISO 15161) | Global | Whole food chain | Yes | Yes | Yes |
| JQA MR005 | Japan | Secondary p/p | Yes | Yes | Yes |
Conclusion
Globalization of the food supply chain is leading to a convergence of food standards. This is actively encouraged by mutual acceptance of various food safety standards through membership schemes such as the GFSI. The trend is more developed among secondary producers and processors but the primary production sector catching up. The trend away from multi-level certification within one standard, such as changes to BRC in recent years, encourages convergence further, as does collaboration agreements such as that between IFS and SQF and also SQF and GlobalGAP.
It is still too early to predict the emergence of a ‘one size fits all’ food safety standard which supplants all the others. The convergence trend seems likely to continue for the foreseeable future. It is possible that a common standard applicable to a large portion of the food sector could appear. ISO 22000 could provide a platform for this but many industry groups including retailers prefer a more prescriptive approach to specifying food safety requirements. If the current direction of stakeholders and market forces continues and a common standard appears resulting in safer food for humankind, then this is a target worth aiming for.
About the author
Ian Dunlop has conducted many second and third party food safety audits in the UK and Europe, becoming IRCA Lead Auditor in 1986. The UK Food Safety Act (1990) provided opportunities as a consultant and trainer and he assisted many food organizations and regulatory authorities. Ian now works with IRCA on Food Safety Management System auditor certification and training course approvals.
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