Hi Hector and Brendan,
Yes Hector is right. All of the systems listed like BRC, SQF, IFS, ISO 22000
are all market requirements, not importing country requirements. You must
meet the importing country requirements first. Anything else will optional
to assist you to access new markets, usually directly into retailers.
Why the Dutch system over the others listed ? - it all depends on the market
requirements of who you are selling to. I am not very familiar with the
Dutch standard in comparison to the others listed. The clients that I have
had in the past with the Dutch standard, have said that it helped them get
products unloaded faster at the port of Rotterdam. But I have not actually
been involved doing this directly myself.
I presented a 15 minute presentation on all of these standards at the 59th
Pacific Fisheries Technologists Conference. February 3-6, 2008 in San
Francisco, CA http://seafood.ucdavis.edu/pft2008.
I am not sure if there is a website where we can access the PPT from the
conference ? Pamela ?
I would say though, that in most aspects these standards (far) exceed (most)
countries regulatory requirements because they are actually HACCP based
quality management systems and have requirements that change how you manage
parts of your business, especially the latest versions of BRC, IFS and ISO
22 000.
Why you choose one standard over another standard completely relates to that
market that you are trying to access. I have cut and pasted the abstract
from the PFT ppt for everyone below:
"An overview of key international food safety auditing programs - which one
suits your company?"
Market requirements will dictate which standard a company will choose to
implement and be certified against, to a large extent. It's all about market
access. A standard that gives access to one market won't be recognized in
another. A New York restaurant will not care about BRC and a French retailer
will not care about SQF. An Australian retailer will say about ISO 22 000-
"that's nice but you need.."
. BRC - British Retail Consortium Global Food Standard
. IFS - International Food Standard
. SQF 2000 - Safe Quality Food Scheme
. Dutch HACCP Scheme (Option B)
. ISO 22 000
All of these systems are only market/customer requirements not national
Government requirements. But in many cases if you want any level of market
access- especially within the retail sector- you have no choice but to
implement the systems. Each system is different, even within the HACCP based
systems, and have different focuses. This is due to different requirements
of the standards owners/stakeholders. Some have more of a GMP/pre-req
program focus, others more of a HACCP system focus or more of a management
system. Some markets have far more of a focus on one system beyond another
ie BRC vs IFS vs ISO 22 000 vs SQF. All very similar but not the same and
it's your target market that would make you decide which to implement.
So before you decide on a standard ask the following questions:
1/ What standard is suitable for your industry and sector ?
2/ What do your customers want/need/recognize?
3/ What do you target/future customers want/need/recognize ?
4/ Get a copy of the standard- can you actually implement the requirements?
5/ What will the system cost you to implement: staff, time, training
courses, capital & equipment costs, records to be kept, auditing time and
costs ?
6/ Can your current certification body audit to this standard whilst doing
your other audits?
Thanks.
Clare Winkel
PS. I am currently working as a BRC trainer in Ireland but have worked as a
SQF trainer in Australia and an auditor of: BRC, SQF and ISO 9000.
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of hmlupin@libero.it
Sent: 11 April 2008 15:24
To: criticalcontrolpoints
Cc: pdtom; seafood
Subject: RE: Dutch HACCP Standard
In principle national regulations and Codex (for these regulations that
relate to Codex) related to HACCP, should suffice. Regulations are self
standing, and you have to comply, first of all with mandatory regulations of
your own country or of the importing country.
After that, there are some different possibilities:
(i) Some buyers ask for specific certification from the X scheme. This could
be because: (a) the specific certification ask for some requirement, in
addition to those already asked for by regulations and/ or because they ask
for a more demanding condition. (b)It could be the case that the
certification ask for some quality aspect (not a safety requirement included
in regulations) too.
(ii) The specific certification is some known (quality) seal aimed to
generate credence in consumers (or to follow some private - e.g.
supermarket- standard) and it is not necessarily more demanding in terms of
safety.
Till here all fine, the problem is that some of these systems are sold like
"THE HACCP SYSTEM", this means people in the industry may be induced to
believe that the HACCP scheme bought or contracted, is also buying
compliance with regulations. This is plainly wrong (at least for EC
countries, USA, Canada, etc.), compliance to regulations can be assessed
only by competent authorities.
Public health and food (and fish safety) is a matter of food police and has
not been delegated to private institutions (many people don not like that,
but as Old Romans said: "Dura Lex sed Lex").
In first place, regulations are not Standards, for a number of reasons, and
who has been involved in auditing both type, can understand very easily why.
This means that for one or another reason, private standards nearly always
fall short of regulations.
After saying that, I think that some of them could help industry people to
do they homework (to be neutral I would say for instance ISO). The homework
could cover, for instance, the HACCP internal audit (included as a part of
verification step), or eventually the external private audit(e.g. by the
buyer). It does not, and can not, replace regulatory audits, that is what
some people in the industry think.
I am sorry but you can not buy that. Of course, as you know, if you dream of
something, the next second somebody will be knocking at your door to sell
you a wonderful dream.
I think that companies and institutions that sell HACCP certifications for a
fee, have a market to assist the industry to perform their internal audit
and verification work in general. Unfortunately, they do not sell they
products that way.
If they had done this, for instance regarding the Sudan 1 (dye) crisis in UK
and Europe, likely some of the brands involved would not have been listed in
the recalls (everybody would be surprised of the brands in that recall list,
and all the HACCP and quality seals and certification that did not work). If
one, only one, of that seals had avoided their customers the problem (or the
next food scandal), people would rush to contract them. Council for free to
make this World a bit better.
People in developed countries have all the information and knowledge to know
about this, I am sending this note because industry people in developing
countries not always have the elements to judge about this, and can think
that the "X" System, coming from the "X" country, has the blessing of the
competent authorities of the "X" country, that very often is not the case.
Kind regards.
Hector M. Lupin
---------- Initial Header -----------
>From : owner-seafood@ucdavis.edu
To : straddiegal@optusnet.com.au,"Foodfocus Advies"
info@foodfocus.nl,"Otwell,Walter S" otwell@ufl.edu, pdtom@ucdavis.edu
Cc : seafood@ucdavis.edu
Date : Fri, 11 Apr 2008 03:49:41 -0700 (PDT)
Subject : RE: Dutch HACCP Standard
> I have seen the notes on the Dutch Standard but have not joined in. Can
anyone advise apart from trade with the Netherlands, why his standard is of
interest?
> And also why it would not simply follow the CODEX standard?
>
> Clare Winkel <straddiegal@optusnet.com.au> wrote: Hi All,
>
> Not sure how current the BRC info is. Here is what I got from BRC in
> January.
>
> 10 000 + companies certified worldwide.
> 82 Approved training companies in 25 countries
> 184 certification bodies worldwide.
>
> Thanks
>
> Clare Winkel
>
> -----Original Message-----
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf
> Of Foodfocus Advies
> Sent: 26 March 2008 12:37
> To: Otwell,Walter S; pdtom@ucdavis.edu
> Cc: seafood@ucdavis.edu
> Subject: RE: Dutch HACCP Standard
>
> Pamela, Walter
>
> Sorry wrong link to important information.
> Try this link to Dutch HACCP:
>
>
http://www.foodsafetymanagement.info/net-book.php?op=cms&pageid=2&pageid_up=
> 0
>
> Did you know that over
>
> 2000 certificates have been issued for Dutch HACCP in 40 countries?
>
> 4000 certificates for ISO22000 (80 countries)
>
> 8600 for BRC, 8400 for IFS, 6000 for SQF2000 and 8000 for GlobalGap.
>
> [ref. Publication in VMT No. 7 21 March 2008; author Ing. C.A. Groeneveld]
>
> Kind regards,
>
> Jan
> www.foodfocus.nl
>
>
>
> --------------------------------------------------
> On 26 Mar 2008 at 8:02, Otwell,Walter S wrote:
>
> From: "Otwell,Walter S"
> To: "'Foodfocus Advies'"
> Date sent: Wed, 26 Mar 2008 08:02:14 -0400
> Subject: RE: Dutch HACCP Standard
>
>
> Good stuff, but English link does not seem to work?
>
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf
> Of
> Foodfocus Advies
> Sent: Wednesday, March 26, 2008 3:58 AM
> To: straddiegal@optusnet.com.au; Ensis Factory; seafood@ucdavis.edu; Peter
> J. Carpenter
> Subject: RE: Dutch HACCP Standard
>
>
>
> Hi all,
>
> Here is the link to Dutch HACCP options A and B and related documents
>
> Dutch:
>
>
http://www.foodsafetymanagement.info/net-book.php?op=cms&pageid=2&pageid_up=
> 0
>
> English:
>
> http://www.foodsafetymanagement.info/net-
> book.php?op=cms&nnl=english&pageid=2&pageid_up=0
>
> http://www.foodsafetymanagement.info/net-
> book.php?op=cms&pageid=2&pageid_up=0
> Kind regards,
>
> Jan
>
> www.foodfocus.nl
>
>
> --------------------------------------------------
> On 25 Mar 2008 at 17:00, Peter J. Carpenter
> wrote:
>
>
> Subject:RE: Dutch HACCP Standard
> Date sent:Tue, 25 Mar 2008 17:00:35 -0700
> From:"Peter J. Carpenter"
>
> To:, "Ensis Factory"
> ,
>
>
>
> Clare / Dinesh -
>
> GFSI website lists Dutch HACCP website as follows:
>
> http://www.foodsafetymanagement.info/net-book.php
>
> Perhaps what you seek is available through downloads section....
>
> Regards,
> Peter
> _____________________________________________
>
> PeterCarpenter>Director of Quality Assurance
>
> Aqua Star
>
>
>
>
>
>
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf
> Of
> Clare Winkel
> Sent: Tuesday, March 25, 2008 3:21 PM
> To: 'Ensis Factory'; seafood@ucdavis.edu
> Subject: RE: Dutch HACCP Standard
>
> Dear All,
>
> I have tried to get a copy of this std as well and failed. So I would also
> like to know how to
> obtain a copy.
>
> Thanks
>
> Clare Winkel
>
>
>
>
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf
> Of
> Ensis Factory
> Sent: 17 March 2008 04:08
> To: seafood@ucdavis.edu
> Subject: Dutch HACCP Standard
>
>
> Dear all in Seafood List
>
> Any body got soft copy of Dutch HACCP standard to shear with us. (at least
> summery of
> each claus)
>
>
>
> Thanking you
>
> Dinesh Dhammika
> Quality Assurance Manager
> Ensis Fisheries Factory
> Hulhumale
>
>
>
>
> This email and any files transmitted with it are confidential and intended
> solely for the use of the individual to whom they are addressed. If you
> have received this email in error, please delete immediately. Any views
> or opinions presented in this email are solely those of the author and do
> not necessarily represent those of Aqua Star. The recipient should check
> this email and any attachments for the presence of viruses. Aqua Star
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>
>
>
>
>
> --
> Ing. J.(Jan) A.M. Verhoeven, director of Foodfocus Consultancy & Service
> Chamber of Commerce No. 1608 3060
> VAT number NL 07888 1894 B01
> mailto: info@foodfocus.nl http://www.foodfocus.nl
> De Volder 32, NL-5283 ZD Boxtel, The Netherlands
> Tel. +31-411-675639 Fax +31-411-671156
>
> This email and any files transmitted with it are confidential and intended
> solely for the use of the individual or entity to
> whom they
> are addressed. If you have received this email in error please notify us
by
> sending a message to info@foodfocus.nl
>
>
>
> --
> Ing. J.(Jan) A.M. Verhoeven, director of Foodfocus Consultancy & Service
> Chamber of Commerce No. 1608 3060
> VAT number NL 07888 1894 B01
> mailto: info@foodfocus.nl http://www.foodfocus.nl
> De Volder 32, NL-5283 ZD Boxtel, The Netherlands
> Tel. +31-411-675639 Fax +31-411-671156
>
> This email and any files transmitted with it are confidential and intended
> solely for the use of the individual or entity to
> whom they
> are addressed. If you have received this email in error please notify us
by
> sending a message to info@foodfocus.nl
>
>
>
> --
> No virus found in this incoming message.
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> Version: 7.5.519 / Virus Database: 269.22.1/1345 - Release Date:
26/03/2008
> 18:50
>
>
>
>
>
>
> Brendan McHugh
>
> CCP International
-- No virus found in this incoming message. Checked by AVG. Version: 7.5.519 / Virus Database: 269.22.12/1374 - Release Date: 11/04/2008 16:59
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