ISO 22000 vs GFSI (SQF, BRC, IFS, and FSSC 22000): Meeting key Requirements

Why Should You Attend:

Continuing issues with food safety, product recalls and food borne illnesses compel food manufacturers to implement robust food safety management systems. While the need for a strong system is well understood, the differences between approaches and relative advantages and disadvantages of each may not be immediately apparent. Along with technical differences, each approach has a distinctively different footprint, namely its geographic focus, company base, depth of capability and number of auditors, making the selection process more important.

This webinar will provide guidance towards understanding the different food safety management systems available. It will focus on the ISO 22000 Food Safety Management System in comparison to the GFSI (Global Food Safety Initiative) Standard. The differences and similarities in each approach will be detailed to understand their relative strengths and weaknesses. A summary of key requirements and factors to consider will be provided. This session will cover how to apply that understanding to make good decisions on selecting the best system.

Areas Covered in the Webinar:

• Overview of food safety management systems and their focus
• Overview of GFSI and current recognized GFSI schemes
• ISO 22000 compared to the GFSI schemes
• Detailed comparison of the approach and focus for the different GFSI schemes
• Factors to consider particular to the company manufacturing or marketing
• Factors to consider regarding the certification body
• Regulatory considerations between different approaches or schemes
• Summary of technical and strategic selection criteria

Who Will Benefit:

This webinar will provide valuable assistance to all personnel in manufacturing, marketing and distribution facilities responsible for packaging/shipping of food products.

• Regulatory affairs
• Food packaging suppliers and manufacturers
• Contract manufacturers
• Sales
• Food technologists
• Food safety
• Food inspectors
• Marketing
• QA/ QC

Instructor Profile:

Mark Kruk, is an experienced Food Safety Professional with over 30 years industry experience. Mr. Kruk is a certified HACCP Manager and SQF Practitioner. He has focused on Quality Assurance along with Product and Process Development. He has added his expertise at leading food companies such as Best Foods, Dunkin’ Donuts, and Frito-Lay. He has significant expertise in the wheat and wheat foods area, but also has expertise in snack foods, sauces, dressings, condiments and soups. He has collaborated with international researchers from 17 countries, working in the US and overseas.

Follow us :