Wal-Mart Adopts Global Food Safety Initiative Standards

The obvious question, the one food companies are asking with increasing frequency, is this: Which standard should we embrace, and how should we implement it effectively in our facilities?

One very large manufacturer with whom we’re working is actually conducting certifications against all three standards. Drawing on this experience, as well as lessons learned from other companies of different sizes, locations, and food materials, we have been able to put together some very useful guidelines for making this decision. We have compiled a grid illuminating what’s involved with each standard: what kind of prerequisite preparation you need, how the grading systems work, time frames for conducting audits, and how much each will cost. For all practical purposes, Dutch HACCP has not emerged as a major player in the U.S. market, so we will not address its formula.

It is neither prudent nor practical to say that one standard is better than another. Following Wal-Mart’s lead, food suppliers need only certify themselves to one of the three standards to comply with the GFSI mandate. The key is to match a standard with your organizational framework and business plan. Though very similar in terms of net outcome (certification), each program has different processes and prerequisites. Rather than a case of apples versus oranges, it’s more like choosing among Macintosh, Granny Smith, and Golden Delicious.

In order to legally provide BRC, IFS, or SQF certifications, an auditing organization must be licensed by the standard holder and accredited by an independent oversight organization. This raises the bar in terms of the skill and experience of the auditing teams and elevates confidence in the auditing process. The GFSI specification mandates, among other things, that certification bodies show proven experience in the business of assessing complex organizations against quality and food safety standards and have ongoing training programs for their auditors.

Looking Ahead

If the first recommendation for good health is to eat properly, then you could say the issue of food safety deserves as much scrutiny and investment as the healthcare system, which is a perennial hot topic in national politics. While no one is lobbying for GFSI to be part of President Barack Obama’s overall plan for government, we can all recognize that we are dealing with an issue that touches all of our lives.

Time will tell which of the standards will gain the most market traction. As long as there is a unifying mandate, we are heading in the right direction. We can expect other major retailers to join Wal-Mart in mandating adherence to GFSI. We should also look for and analyze the outcomes of GFSI-based standards adoption. Accountability is a hallmark of a true standard, so let’s hold them each accountable.

Wybourn is director of food safety solutions and Niemann-Haberhausen is manager of food services at DNV, a global, independent foundation involved in food safety certifications. For more information, reach them at kathleen.[email protected], [email protected], (281) 721-6818, or go to www.dnvcert.com.