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Feuil1 - Global Food Safety Initiative

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					                                                                                                                                                           Recommended
     GFSI                                                                                                                                                   International
 Benchmarking             BRC Global                                                                                                                      Code of Practice -
                                             Dutch HACCP -                              Global Gap - Fruit                                                General Principles
   Document              Standard For                                                                            IFS Standard -      SQF 2000 Code –
                                             Option B - June          FSSC - 22000       & Veg - Version                                                  of Food Hygiene -
 Requirements -          Food Safety -                                                                              Version 5             Level 2
                                                  2006                                      Sept 2007                                                        CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                              1969 Rev 4 - 2003


Part 1
5.4. Certification
system
The certification      Section I – 1.5 –    Requirements for       FSSC Part II - 2.3   General Regulations    Part 1 – Audit        Criteria for           Not Covered
system of a scheme The Certification        Certification Bodies - Accreditation        – Part I – 4.1.5 –     Protocol – Section    Certification Bodies -
must be operated      Process               Introduction                                Approved               2.1                   SQF Guidance on
by individual                                                                           Certification Bodies                         the Application of
certification bodies                                                                                                                 ISO/IEC Guide
that have achieved                                                                                                                   65:1996 – Section 
or are actively                                                                                                                      4.1 – General 
seeking                                                                                                                              Provisions
accreditation for the
scope of that
scheme.
5.5.2.
Maintenance of
the Requirements
for delivery of
Food Safety
Management
Systems

5.5.2.1
                                                                                                                                                            Recommended
     GFSI                                                                                                                                                    International
 Benchmarking             BRC Global                                                                                                                       Code of Practice -
                                             Dutch HACCP -                                Global Gap - Fruit                                               General Principles
   Document              Standard For                                                                             IFS Standard -      SQF 2000 Code –
                                             Option B - June          FSSC - 22000         & Veg - Version                                                 of Food Hygiene -
 Requirements -          Food Safety -                                                                               Version 5             Level 2
                                                  2006                                        Sept 2007                                                       CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                               1969 Rev 4 - 2003


GFSI has also set    Section I – 1.5 –      Dutch HACCP            FSSC Part III – 1 -    General Regulations Part 3 – Section 1 –  Criteria for             Not Covered
the requirements for The Certification      Regulations – Article  Introduction           – Part II – 2.1 – CB   Requirements for     Certification Bodies -
the delivery of food Process                2 - Introduction                              Approval               Accreditation Bodies SQF Guidance on
safety management                                                                                                & Section 2 –        the Application of
systems. Each                                                                                                    Requirements for     ISO/IEC Guide
certification body                                                                                               the Certification    65:1996 -
operating a scheme                                                                                               Bodies               Introduction
must be accredited
by an accreditation
body, which is a
member of the
International
Accreditation Forum
(IAF) and which is
also a party to the
Multi Lateral
Arrangement (MLA)
of ISO/IEC Guide
65, as far as such
MLA exists.

5.6. Conforming
Scheme
The owner of a         Section I – 1.5 –    Requirements for       FSSC Part II -         General Regulations   Part 1 – Audit        Criteria for           Not Covered
submitted scheme       The Certification    Certification Bodies - Introduction           – Part I – 3 -        Protocol – Section 2  Certification Bodies -
will ensure that the   Process              Introduction                                  Introduction          - Introduction        SQF Guidance on
scheme (standard                                                                                                                      the Application of
and certification                                                                                                                     ISO/IEC Guide
system) has been                                                                                                                      65:1996 -
developed in                                                                                                                          Introduction
compliance with the
requirements of
ISO/IEC Guide 65.
                                                                                                                                                          Recommended
     GFSI                                                                                                                                                  International
 Benchmarking             BRC Global                                                                                                                     Code of Practice -
                                              Dutch HACCP -                              Global Gap - Fruit                                              General Principles
   Document              Standard For                                                                            IFS Standard -      SQF 2000 Code –
                                              Option B - June         FSSC - 22000        & Veg - Version                                                of Food Hygiene -
 Requirements -          Food Safety -                                                                              Version 5             Level 2
                                                   2006                                      Sept 2007                                                      CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                             1969 Rev 4 - 2003

5.7.3.
Requirements of
a conforming
scheme
a) Have been                                 Regulations for the   FSSC Part IV –        General Regulations   Acknowledgements     Criteria for           Not Covered
developed with the                           Dutch HACCP Board     Regulations for the   – Part I – 3.2.3 -                         Certification Bodies -
participation of                             – Article 3. Task     Board of              Governance                                 SQF Guidance on
technically                                                        Stakeholders                                                     the Application of
competent                                                                                                                           ISO/IEC Guide
representatives of                                                                                                                  65:1996 -
direct stakeholders,                                                                                                                Introduction
or have been
subjected to formal
review by such
parties and
subsequently
revised as
appropriate            Appendix 8
b) Be reviewed and     Section I –           Requirements for a    Every 3 years         The standard is       Part 1 – Audit         SQF 2000 Code –    Not Covered
updated, at least      Technical             HACCP based Food                            reviewed and          Protocol – Section 12  Preface
every five years,      Governance of the     Safety System –                             updated every 4
with the               Global Standard for   Page 2 – Para 3                             years.
involvement of         Food Safety
representatives of
direct stakeholders
(see clause 5.11)
c) Have copyright
                     Copyright               Copyright             Copyright             Copyright is          Copyright IFS,       Copyright
which is held by an
                     Documented              Documented            Documented            documented            August 2007          Documented
identified legal
entity, or have made
appropriate
application for such
copyright.
                                                                                                                                                 Recommended
     GFSI                                                                                                                                         International
 Benchmarking              BRC Global                                                                                                           Code of Practice -
                                           Dutch HACCP -                       Global Gap - Fruit                                               General Principles
   Document               Standard For                                                               IFS Standard -      SQF 2000 Code –
                                           Option B - June      FSSC - 22000    & Veg - Version                                                 of Food Hygiene -
 Requirements -           Food Safety -                                                                 Version 5             Level 2
                                                2006                               Sept 2007                                                       CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                    1969 Rev 4 - 2003

d) Be clear and
precise in its          Avoided           Avoided            Avoided           Meets requirements   Meets requirements   The standard           The document is
wording and                                                                                                              contains definitions   flexible and
phraseology to                                                                                                                                  additional specific
facilitate accurate                                                                                                                             guidelines are
and uniform                                                                                                                                     available
interpretation and
allow for the
evaluation of
compliance of an
applicant. Terms
such as “sufficient” 
and “adequate” 
should be avoided
wherever possible
e) Have credibility   Written support     Written support    Written support   Support gained from Support gained from Written support
with industry,        gained              gained             gained            two retailers       two retailers       gained from two
appropriate                                                                                                            retailers
regulatory
authorities or
relevant professional
groups. Any new
schemes for
benchmarking
against the GFSI
Guidance Document
must be supported
by the written
support of two
retailers                                                                                                                                       Not benchmarked
                                                                                                                                                     Recommended
     GFSI                                                                                                                                             International
 Benchmarking             BRC Global                                                                                                                Code of Practice -
                                            Dutch HACCP -                            Global Gap - Fruit                                             General Principles
   Document              Standard For                                                                       IFS Standard -     SQF 2000 Code –
                                            Option B - June        FSSC - 22000       & Veg - Version                                               of Food Hygiene -
 Requirements -          Food Safety -                                                                         Version 5            Level 2
                                                 2006                                    Sept 2007                                                     CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                        1969 Rev 4 - 2003


f) Be publicly        Publicly available   Publicly available   Publicly available   The standard is      The standard is      The standard is      Codex is Publicly
available and its use                                                                publicly available   publicly available   publicly available   available
for certification
purposes be open,
without restriction
by membership or
other limitation. The
levying of a
reasonable fee for
the purchase of the
scheme, a license
fee for its
implementation, or
a training
requirement for the
application of the
scheme, will not be
regarded as a
restriction or a
limitation. ELEMENT
6.1. KEY
FOOD SAFETY
MANAGEMENT
SYSTEM
6.1.1. General
Requirements
                                                                                                                                                          Recommended
     GFSI                                                                                                                                                  International
 Benchmarking            BRC Global                                                                                                                      Code of Practice -
                                            Dutch HACCP -                              Global Gap - Fruit                                                General Principles
   Document             Standard For                                                                           IFS Standard -      SQF 2000 Code –
                                            Option B - June        FSSC - 22000         & Veg - Version                                                  of Food Hygiene -
 Requirements -         Food Safety -                                                                             Version 5             Level 2
                                                 2006                                      Sept 2007                                                        CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                             1969 Rev 4 - 2003


The conforming        Section II - 1.      Requirements for a   FSSC - Part I clause                         Part 1 – Section 2.2  Clauses 4.1 / 4.1.3.1 Partly covered with
standard (hereafter   Senior Management    HACCP based Food     3.1 / ISO 22000 -                            General                                     requirements for
the standard) shall   Commitment and       Safety System        4.1 - 5.3 - 8.5                              Requirements for                            documentation and
require that the      Continual            Document                                                          the Quality                                 HACCP system
elements of the       Improvement, 2 –                                                                       Management System
supplier’s Food       The Food Safety
Safety Management     Plan – HACCP, 3 – 
System be             Food Safety and
documented,           Quality Manual
implemented,
maintained and
continually
improved. The food
safety management
system should:

                                                                                       General Regulations
a) identify the       Section II - 1.      Scope of Application ISO 22000 - 7.3.5.1                          Part 1 – Section 2.2  Clause 4.4.3.1       Section V - Control
processes needed      Senior Management    - 5.3 - Process                                                   General                                    of Operations - 5.1
for the food safety   Commitment and       information                                                       Requirements for                           Control of Food
management system     Continual                                                                              the Quality                                Hazards
                      Improvement, 2 –                                                                       Management System
                      The Food Safety
                      Plan – HACCP, 3 – 
                      Food Safety and
                      Quality Manual
                                                                                       General Regulations
                                                                                                                                                     Recommended
     GFSI                                                                                                                                             International
 Benchmarking              BRC Global                                                                                                               Code of Practice -
                                              Dutch HACCP -                           Global Gap - Fruit                                            General Principles
   Document               Standard For                                                                        IFS Standard -      SQF 2000 Code –
                                              Option B - June      FSSC - 22000        & Veg - Version                                              of Food Hygiene -
 Requirements -           Food Safety -                                                                          Version 5             Level 2
                                                   2006                                   Sept 2007                                                    CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                        1969 Rev 4 - 2003


b) determine the        Section II - 1.      5.3.1 - Flow       7.3.5.1 Flow                                Part 1 – Section 2.2  Clause 4.4.3.1    Section V - Control
sequence and            Senior Management    Diagrams           diagrams                                    General                                 of Operations - 5.1
interaction of these    Commitment and                                                                      Requirements for                        Control of Food
processes               Continual                                                                           the Quality                             Hazards
                        Improvement, 2 –                                                                    Management System
                        The Food Safety
                        Plan – HACCP, 3 – 
                        Food Safety and
                        Quality Manual
                                                                                      General Regulations
c) determine criteria   Section II - 1.      5.6 - Control      ISO 22000 - 7.1                             Part 1 – Section 2.2  Clause 4.4.3.1    Section V - Control
and methods             Senior Management    Measures                                                       General                                 of Operations - 5.1
required to ensure      Commitment and                                                                      Requirements for                        Control of Food
the effective           Continual                                                                           the Quality                             Hazards
operation and           Improvement, 2 –                                                                    Management System
control of these        The Food Safety
processes               Plan – HACCP, 3 – 
                        Food Safety and
                        Quality Manual
                                                                                      General Regulations
d) ensure the           Section II - 1.      5.6.2 - General    ISO 22000 - 4.2.3 -                         Part 1 – Section 2.2  Clause 4.4.3.1    Section V - Control
availability of         Senior Management    Control Measures   7.5 - 7.6.4 - 7.8 -                         General                                 of Operations - 5.1
information             Commitment and                          8.3 + FSSC Part I -                         Requirements for                        Control of Food
necessary to            Continual                               clause 3.3 Appendix                         the Quality                             Hazards
support the             Improvement, 2 –                        1A                                          Management System
operation and           The Food Safety
monitoring of these     Plan – HACCP, 3 – 
processes               Food Safety and
                        Quality Manual
                                                                                      General Regulations
                                                                                                                                                           Recommended
     GFSI                                                                                                                                                   International
 Benchmarking               BRC Global                                                                                                                    Code of Practice -
                                                  Dutch HACCP -                             Global Gap - Fruit                                            General Principles
   Document                Standard For                                                                             IFS Standard -      SQF 2000 Code –
                                                  Option B - June        FSSC - 22000        & Veg - Version                                              of Food Hygiene -
 Requirements -            Food Safety -                                                                               Version 5             Level 2
                                                       2006                                     Sept 2007                                                    CAC/RCP - 1-
   Guidance                   Issue 5
  Document 5                                                                                                                                              1969 Rev 4 - 2003


e) measure, monitor      Section II - 1.         5.8.1 - Monitoring   ISO 22000 - 8.4.2 -                         Part 3 – Section 1 –  Clause 4.4.3.1    Section V - Control
and analyse these        Senior Management      and measuring         8.4.3 - 8.5                                 Requirements for                        of Operations - 5.1
processes and            Commitment and                                                                           Accreditation Bodies                    Control of Food
implement action         Continual                                                                                & Section 2 –                           Hazards
necessary to achieve     Improvement, 2 –                                                                         Requirements for
planned results and      The Food Safety                                                                          the Certification
continual                Plan – HACCP, 3 –                                                                        Bodies
improvement.             Food Safety and
                         Quality Manual
                                                                                            General Regulations
6.1.2. Food Safety
Policy
The standard shall        Section II – 3. Food  5.1.1 - Policy        ISO 22000 -  4.2.1 –  General Regulations   Part 2 –             Clause 4.1.1.1     Not Covered
require the supplier     Safety and Quality                           5.2                   – Part I              Requirements - 1.1 -
to have a clear,         Policy and 1. Senior                                                                     Corporate Policy /
concise and              Management                                                                               Corporate Principles
documented food          Commitment and
safety policy            Continual
statement and            Improvement
objectives, that
specifies the extent
of the organisation’s 
commitment to
meet the safety
needs of its
products.
6.1.3. Food Safety
Manual
                                                                                                                                                  Recommended
     GFSI                                                                                                                                          International
 Benchmarking            BRC Global                                                                                                              Code of Practice -
                                             Dutch HACCP -                            Global Gap - Fruit                                         General Principles
   Document             Standard For                                                                          IFS Standard -   SQF 2000 Code –
                                             Option B - June        FSSC - 22000       & Veg - Version                                           of Food Hygiene -
 Requirements -         Food Safety -                                                                            Version 5          Level 2
                                                  2006                                    Sept 2007                                                 CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                     1969 Rev 4 - 2003


The standard shall    Section II – 3. Food  Section 2 – Scope of  ISO 22000 - 4.1 -   General Regulations   Part 2 –           Clause 4.1.3.1    Not Covered
require the supplier Safety and Quality     Application and       4.2.1 - 5.3         – Part I              Requirements – 
to have a Food        Manual                Section 5 - HACCP                                               Section 2.1.3.11
Safety Manual or                            System
documented system,                          Requirements
having a scope
appropriate to the
range of business
activity to be
covered, including
documented
procedures or
specific reference to
them and describing
the interaction of
the related
processes.

6.1.4.
Management
Responsibility
                                                                                                                                                               Recommended
     GFSI                                                                                                                                                       International
 Benchmarking               BRC Global                                                                                                                        Code of Practice -
                                                 Dutch HACCP -                              Global Gap - Fruit                                                General Principles
   Document                Standard For                                                                             IFS Standard -      SQF 2000 Code –
                                                 Option B - June         FSSC - 22000        & Veg - Version                                                  of Food Hygiene -
 Requirements -            Food Safety -                                                                               Version 5             Level 2
                                                      2006                                      Sept 2007                                                        CAC/RCP - 1-
   Guidance                   Issue 5
  Document 5                                                                                                                                                  1969 Rev 4 - 2003


The standard shall       Section II - 3.3.      5.1.3 - Tasks,          ISO 22000 - 5.4 -   General Regulations   Part    2      –      Clauses 4.1.2.1 and   Not Covered
require the supplier     Organisational         responsibilities and   5.5                  – Part I              Requirements –        4.1.2.5
to establish a clear     Structure,             authorities                                                       Section   1.2    -
organisational           Responsibilities and                                                                     Corporate Structure
structure, which         Management
unambiguously            Authority
defines and
documents job
functions,
responsibilities and
reporting
relationships of at
least those staff,
whose activities
affect product safety.

6.1.5. Managemen
t Commitment
The standard shall       Section II – 1.        5.1 - Management       ISO 22000 - 5.1      General Regulations   Part 2 –              Clause 4.1            Not Covered
require that the         Senior Management      Responsibility                              – Part I              Requirements – 
supplier’s senior        Commitment and                                                                           Section 1.1
management               Continual                                                                                Corporate
demonstrate their        Improvement                                                                              Policy/Corporate
commitment to the                                                                                                 Principles
development and
improvement of the
food safety
management system.
6.1.6.
Management
Review (including
HACCP
Verification)
                                                                                                                                                      Recommended
     GFSI                                                                                                                                              International
 Benchmarking              BRC Global                                                                                                                Code of Practice -
                                               Dutch HACCP -                            Global Gap - Fruit                                           General Principles
   Document               Standard For                                                                         IFS Standard -     SQF 2000 Code –
                                               Option B - June        FSSC - 22000       & Veg - Version                                             of Food Hygiene -
 Requirements -           Food Safety -                                                                           Version 5            Level 2
                                                    2006                                    Sept 2007                                                   CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                         1969 Rev 4 - 2003


The standard shall      Section II – 1.       5.1.6 - Management ISO 22000 -5.3 –       AF1.2                Part 2 –            Clauses 4.1.4.1 /   Party covered in the
require that the        Senior Management Review                 5.8 - 8.4.3. - 8.5.2                        Requirements -      4.1.4.2 / 4.1.4.2   HACCP guidelines -
supplier’s senior       Commitment and                                                                       Section 1.4 -                           Section 11 -
management will         Continual                                                                            Management Review                       Establish Verification
review the              Improvement and                                                                      & Section 2 Quality                     Procedures
verification of the     2 – Food Safety Plan                                                                 Management System
food safety             - HACCP
management
system and HACCP
Plan, at planned
intervals, to ensure
its continuing
suitability, adequacy
and effectiveness.
The HACCP Plan
shall also be
reviewed in the
event of any change
which impacts on
the safety of the
product. Such a
review shall
evaluate the need
for changes to the
supplier’s food 
safety management
system, including
the food safety
policy and food
safety objectives.

6.1.7. Resource
Management
                                                                                                                                             Recommended
     GFSI                                                                                                                                     International
 Benchmarking             BRC Global                                                                                                        Code of Practice -
                                            Dutch HACCP -                          Global Gap - Fruit                                       General Principles
   Document              Standard For                                                                    IFS Standard -   SQF 2000 Code –
                                            Option B - June      FSSC - 22000       & Veg - Version                                         of Food Hygiene -
 Requirements -          Food Safety -                                                                      Version 5          Level 2
                                                 2006                                  Sept 2007                                               CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                1969 Rev 4 - 2003


The standard shall     Section II – 1.     5.1.5 - Resources   ISO 22000 - 5.1 -   AF.6                 Part 2 –          Clause 4.1.2.2    Not Covered
require that the       Senior Management                       6.1 - 6.3 - 6.4                          Requirements -
supplier’s senior      Commitment and                                                                   Section 1.2.7
management             Continual
determine and          Improvement and
provide, in a timely
manner, all the
resources needed to
implement and
improve the
processes of the
food safety
management
system and to
address customer
satisfaction.
6.1.8. General
Documentation
Requirements
                                                                                                                                                  Recommended
     GFSI                                                                                                                                          International
 Benchmarking                BRC Global                                                                                                          Code of Practice -
                                              Dutch HACCP -                          Global Gap - Fruit                                          General Principles
   Document                 Standard For                                                                   IFS Standard -      SQF 2000 Code –
                                              Option B - June     FSSC - 22000        & Veg - Version                                            of Food Hygiene -
 Requirements -             Food Safety -                                                                     Version 5             Level 2
                                                   2006                                  Sept 2007                                                  CAC/RCP - 1-
   Guidance                    Issue 5
  Document 5                                                                                                                                     1969 Rev 4 - 2003


The standard shall       Section II - 3.7.   5.12 - Documents   ISO 22000 - 4.1 -4.2 Documentation        Part 2 –             Clause 4.3        Partly covered in
require that the         General             and Records        - 4.2.2 -4.2.3       required to prove    Requirements - 2.2                     HACCP system -
supplier prepare         Documentation                                               compliance. (AF.1.1) Documentation                          Section 12 -
documented               Requirements                                                                     Requirements                           Establish
procedures to                                                                                                                                    Documentation and
demonstrate                                                                                                                                      Record Keeping &
compliance with the                                                                                                                              Section V - 5.7
specified standard                                                                                                                               Documentation and
and will ensure that                                                                                                                             Records
all records required
to demonstrate the
effective operation
and control of its
processes and its
management of
product safety, are
securely stored for a
time period required
to meet customer or
legal requirements,
effectively controlled
and readily
accessible when
needed.

6.1.9.
Specifications
                                                                                                                                                        Recommended
     GFSI                                                                                                                                                International
 Benchmarking             BRC Global                                                                                                                   Code of Practice -
                                            Dutch HACCP -                           Global Gap - Fruit                                                 General Principles
   Document              Standard For                                                                        IFS Standard -      SQF 2000 Code –
                                            Option B - June       FSSC - 22000       & Veg - Version                                                   of Food Hygiene -
 Requirements -          Food Safety -                                                                          Version 5             Level 2
                                                 2006                                   Sept 2007                                                         CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                           1969 Rev 4 - 2003


The standard shall   Section II - 3.7.2.   5.2.1 - Product     ISO 22000 - 4.2 .2 & Specifications for     Part 2 –              Clauses 4.3.2.1 /     Section V - 5.2.3 -
require that the     Specifications        Characteristics     7.3.3.1              primary suppliers      Requirements –        4.3.3.1 / 4.3.4.1 /   Microbiological and
supplier ensure that                       5.2.1 - Product                          include                Section 4.2 Product   4.3.6.1               other specifications -
for all items and                          Characteristics &                        subcontractors         Specifications                               5.3 - Incoming
services (including                        5.6.2 General                            (AF.3.6) with                                                      Material
utilities, transport                       Control Measures                         standard operating                                                 Requirements -
and maintenance)                                                                    procedures for Crop                                                HACCP System -
purchased/provided                                                                  protection products,                                               Section 2 - Describe
and having effect on                                                                fertilisers,                                                       Product
product safety,                                                                     harvesting.
documented
specifications are
prepared, securely
stored and readily
accessible when
needed. The
standard shall
require that a
specification review
process is in place.

6.1.10. Procedures
                                                                                                                                                                     Recommended
     GFSI                                                                                                                                                             International
 Benchmarking              BRC Global                                                                                                                               Code of Practice -
                                                 Dutch HACCP -                                Global Gap - Fruit                                                    General Principles
   Document               Standard For                                                                                IFS Standard -        SQF 2000 Code –
                                                 Option B - June           FSSC - 22000        & Veg - Version                                                      of Food Hygiene -
 Requirements -           Food Safety -                                                                                  Version 5               Level 2
                                                      2006                                        Sept 2007                                                            CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                                        1969 Rev 4 - 2003


The standard shall      Reference to            Reference to            ISO 22000 4.2.1       Plant protection      Reference to            Clauses 4.1.3.1,        Partly covered by
require that the        procedures/instructio   procedures/instructio   General/ BSI-PAS      products (CB 8),      procedures/instructio   4.1.5, 4.1.6, 4.2.1,    procedure
supplier will prepare   ns are found in         ns are found in the     220 and Other         fertilisers (CB.5),   ns are found in the     4.2.2, 4.3.2, 4.4.1,    requirements in
and implement           Section II and          Requirements            Clause numbers as     irrigation water      Requirements            4.4.2, 4.4.3, 4.4.6,    various sections
detailed                detailed clause         Document and            referenced in the     (CB.6), harvesting    Document and            4.4.7, 4.4.8, 4.4.9,
procedures/instructio   numbers can be          detailed clause         comparison            process (FV.4),       detailed clause         4.4.10, 4.5.1, 4.5.2,
ns for all processes    found in the            numbers can be          document              produce handling      numbers can be          4.5.4,
and operations          comparison              found in the                                  (FV.5), waste         found in the            4.5.5, 4.6.1, 4.6.2,
having an effect on     document                comparison                                    management (AF.4).    comparison              4.6.3, 4.7.1, 6.4.1,
product safety.                                 document                                                            document                6.5.1, 6.6.1, 6.7.1,
                                                                                                                                            6.9.1
                                                                                                                                            6.9.2, 6.10.1, 6.11,
                                                                                                                                            6.12, 6.13, 7.11,
6.1.11. Internal                                                                                                                            7.1.5
Audit
The standard shall Section II - 3.5.            5.11 Verification-      ISO 22000 – 8.4.1.    AF.1.2 -1.3           Part 2 –                Clause 4.5.5.1          Partly covered in
require that the   Internal Audit               Internal Audit                                                      Requirements –                                  HACCP system -
supplier have an                                                                                                    Section 5.1 -                                   Section 11 -
internal audit                                                                                                      Internal Audits and                             Establish Verification
system in place in                                                                                                  5.2 - Site Factory                              Procedures
relation to all                                                                                                     Inspections
systems and
procedures, which
are critical to
product safety.
6.1.12. Corrective
Action
                                                                                                                                                     Recommended
     GFSI                                                                                                                                             International
 Benchmarking             BRC Global                                                                                                                Code of Practice -
                                              Dutch HACCP -                           Global Gap - Fruit                                            General Principles
   Document              Standard For                                                                        IFS Standard -     SQF 2000 Code –
                                              Option B - June      FSSC - 22000        & Veg - Version                                              of Food Hygiene -
 Requirements -          Food Safety -                                                                          Version 5            Level 2
                                                   2006                                   Sept 2007                                                    CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                        1969 Rev 4 - 2003


The standard shall     Section II - 3.8.     5.9 - Corrective    ISO 22000 - 7.10.2   AF 1.3 & AF.1.1      Part 2 –             Clauses 4.4.6.1 /   Partly covered in
require that the       Corrective and        Action             – 8.4.3 – 4.2.2                            Requirements -       4.4.6.2             HACCP system -
supplier will ensure   Preventative Action                                                                 Section 5.11 -                           Section 10 -
that procedures for                                                                                        Corrective Actions                       Establish Corrective
the determination                                                                                                                                   Actions
and implementation
of corrective action
in the event of any
significant non-
conformity relating
to product safety
are prepared and
documented and
that all such
documentation is
securely stored and
readily accessible
when needed.

6.1.13. Control of
Non-conformity
                                                                                                                                                 Recommended
     GFSI                                                                                                                                         International
 Benchmarking             BRC Global                                                                                                            Code of Practice -
                                            Dutch HACCP -                          Global Gap - Fruit                                           General Principles
   Document              Standard For                                                                      IFS Standard -     SQF 2000 Code –
                                            Option B - June     FSSC - 22000        & Veg - Version                                             of Food Hygiene -
 Requirements -          Food Safety -                                                                        Version 5            Level 2
                                                 2006                                  Sept 2007                                                   CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                    1969 Rev 4 - 2003


The standard shall     Section II - 5.6.   5.9 - Corrective   ISO 22000 - 7.10.1 - FV.5.4.5 & AF.7.1     Part 2 –            Clause 4.4.7.1     Partly covered in
require that the       Control of Non-     Action             7.10.3 - 4.2.2 - 4.2.3                     Requirements -                         HACCP system -
supplier ensure that conforming Product                                                                  Section 5.10 -                         Section 10 -
any product, which                                                                                       Management of non                      Establish Corrective
does not conform to                                                                                      conforming products                    Actions
requirements, is
clearly identified
and controlled to
prevent unintended
use or delivery.
These activities shall
be defined in a
documented
procedure that is
securely stored and
readily accessible
when needed.

6.1.14. Product
Release
The standard shall    Section II - 5.7.     5.8.2 - Product   ISO 22000 -7.10.3.2 CB 8.6– MRL            Part 2 –            Clause 4.4.9.1     Not Covered
require that the      Product Release      Release                                requirements for       Requirements – 
supplier will prepare                                                             crops, Quality         Section 5.7 -
and implement                                                                     Control of Fruit and   Product Quarantine
appropriate product                                                               Vegetables (FV.5.5).   and Product Release
release procedures.


6.1.15. Purchasing
                                                                                                                                                           Recommended
     GFSI                                                                                                                                                   International
 Benchmarking                BRC Global                                                                                                                   Code of Practice -
                                               Dutch HACCP -                              Global Gap - Fruit                                              General Principles
   Document                 Standard For                                                                           IFS Standard -   SQF 2000 Code –
                                               Option B - June         FSSC - 22000        & Veg - Version                                                of Food Hygiene -
 Requirements -             Food Safety -                                                                             Version 5          Level 2
                                                    2006                                      Sept 2007                                                      CAC/RCP - 1-
   Guidance                    Issue 5
  Document 5                                                                                                                                              1969 Rev 4 - 2003


The standard shall       Section II - 3.6.     5.6.2 – General      ISO 22000 - 7.2.1 –  Purchases: seed and                        Clause 4.4.5.1 /      Party covered in
require that the         Purchasing- Supplier Control Measures      7.2.3                propagation material                       6.10.1.1              Section V - 5.3 -
supplier controls        Approval and                                                    quality (CB.2.1);        Part 2 –                                Incoming Material
purchasing               Performance                                                     Fertilisers (CB 5.7);    Requirements -                          Requirements & 5.4
processes to ensure      Monitoring                                                      PPP (CB.8.1.2,           Section 4.4 -                           Packaging
that all externally                                                                      8.1.3).                  Purchasing
sourced items
conform to
requirements.
6.1.16. Supplier
Performance
Monitoring
The standard shall       Section II - 3.6.    5.6.2 - General       ISO 22000 - 7.2.3.f - Suppliers must          Part 2 –          6.10.2.1 / 6.10.3.1   Not Covered
require that the         Purchasing- Supplier Control Measures        / BSI-PAS 220 -     comply with points      Requirements -
supplier operate         Approval and                               Section 9             regarding               Section 4.4 -
procedures for           Performance                                                      subcontractors – AF.    Purchasing
approval and             Monitoring                                                       3.2.8
continued
monitoring of its
suppliers. The
results of
evaluations and
follow-up actions
shall be recorded.
6.1.17.
Traceability
The standard shall       Section II - 3.9.     5.9.3 - Tracking &   ISO 22000 - 7.9                               Part 2 –                                Not Covered
require that the         Traceability         Tracing – 7.1.1 &                                                   Requirements -
supplier develop and                          5.12.2 - Records                                                    Section 4.16 -
maintain                                                                                                          Traceability
appropriate
                                                                                          AF.7 & CB.1.1 -
procedures and
                                                                                          Traceability
systems to ensure:
  1. Identification of   Section II - 3.9.     5.9.3 - Tracking &   ISO 22000 - 7.9                               Part 2 –          Clause 4.6.1.1        Not Covered
any out-sourced          Traceability         Tracing – 7.1.1 &                                                   Requirements -
product, ingredient                           5.12.2 - Records                            AF.7 & CB.1.1 -         Section 4.16 -
or service;                                                                               Traceability            Traceability
                                                                                                                                               Recommended
     GFSI                                                                                                                                       International
 Benchmarking              BRC Global                                                                                                         Code of Practice -
                                            Dutch HACCP -                           Global Gap - Fruit                                        General Principles
   Document               Standard For                                                                     IFS Standard -   SQF 2000 Code –
                                            Option B - June        FSSC - 22000      & Veg - Version                                          of Food Hygiene -
 Requirements -           Food Safety -                                                                       Version 5          Level 2
                                                 2006                                   Sept 2007                                                CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                  1969 Rev 4 - 2003


   2. Complete         Section II - 3.9.    5.9.3 - Tracking &   ISO 22000 - 7.9                         Part 2 –           Clause 4.6.2.1    Partly covered in
records of batches     Traceability        Tracing – 7.1.1 &                                             Requirements -                       Section IX - 9.1 -
of in-process or final                     5.12.2 - Records                                              Section 4.16 -                       Lot Identification
product and                                                                                              Traceability
packaging
throughout the
                                                                                    AF.7 & CB.1.1 -
production process.
                                                                                    Traceability
  3. Record of       Section II - 3.9.      5.9.3 - Tracking &   ISO 22000 - 7.9                         Part 2 –           Clause 4.6.2.2    Not Covered
purchaser and        Traceability          Tracing – 7.1.1 &                                             Requirements -
delivery destination                       5.12.2 - Records                                              Section 4.16 -
for all product                                                                     AF.7 & CB.1.1 -      Traceability
supplied.                                                                           Traceability
6.1.18. Complaint
Handling

The standard shall   Section II - 3.10.     5.12.2 - Records & ISO 22000 - 7.10.2   AF.6 - Complaint     Part 2 –           Clause 4.1.5.1    Not Covered
require that the     Complaint Handling    5.11 - Verification                      handling             Requirements -
supplier prepare and                                                                                     Section 5.8 -
implement an                                                                                             Management of
effective system for                                                                                     complaints from
the management of                                                                                        authorities and
complaints and                                                                                           customers
complaint data to
control and correct
shortcomings in
food safety.
6.1.19. Serious
Incident
Management
                                                                                                                                                           Recommended
     GFSI                                                                                                                                                   International
 Benchmarking              BRC Global                                                                                                                     Code of Practice -
                                              Dutch HACCP -                              Global Gap - Fruit                                               General Principles
   Document               Standard For                                                                           IFS Standard -     SQF 2000 Code –
                                              Option B - June         FSSC - 22000        & Veg - Version                                                 of Food Hygiene -
 Requirements -           Food Safety -                                                                             Version 5            Level 2
                                                   2006                                      Sept 2007                                                       CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                              1969 Rev 4 - 2003


The standard shall      Section II - 3.11.    5.9.2 - Product      ISO 22000 - 5.6.2 -   CB 8.6.4 – Recall     Part 2 –             Clauses 4.1.6.1 /     Partly covered in
require that the        Management of        Recall and 3.8 Recall 7.10.4 - 5.7          procedure when        Requirements -       4.1.6.2 / 4.1.6.5 /   section V - 5.8 -
supplier prepare and    Incidents, Product   Procedures                                  exceeding MRLs,       Section 5.9 -        4.6.3.1 / 4.6.3.3     Recall Procedures
implement an            Withdrawals and                                                  AF.7.1 – Overall      Management of
effective incident      Product Recall                                                   recall procedure      incidents, product
management                                                                               where needed          withdrawal and
procedure for all                                                                                              product recall
products it supplies,
which is tested
regularly. This
should cover
planning for product
withdrawal and
product recall. of
6.1.20. Control
Measuring and
Monitoring
Devices
The standard shall      Section II - 6.3.    5.8.1 - Monitoring   ISO 22000 - 8.3        Calibration of        Part 2 –             Clauses 6.4.1 /       Not Covered
require that the        Calibration and      and Measuring                               equipment: (CB.5.4,   Requirements -       6.4.2.1
supplier identify the   Control of                                                       CB.8.4, CB8.7.11)     Section 5.4 -
measurements            Measuring and                                                    Temperature/Humidi    Calibration and
critical to food        Monitoring Devices                                               ty controls:          checking of
safety, the                                                                              (FV.5.5.2)            measuring and
measuring and                                                                                                  monitoring devices
monitoring devices
required to assure
product safety and
methods to assure
calibration traceable
to a recognised
standard.
6.1.21. Product
Analysis
                                                                                                                                                         Recommended
     GFSI                                                                                                                                                 International
 Benchmarking              BRC Global                                                                                                                   Code of Practice -
                                              Dutch HACCP -                             Global Gap - Fruit                                              General Principles
   Document               Standard For                                                                          IFS Standard -     SQF 2000 Code –
                                              Option B - June         FSSC - 22000       & Veg - Version                                                of Food Hygiene -
 Requirements -           Food Safety -                                                                            Version 5            Level 2
                                                   2006                                     Sept 2007                                                      CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                            1969 Rev 4 - 2003


The standard shall      Section II - 5.5.     5.8.1 - Monitoring   ISO 22000 - 7.8      Analyses of MRL       Part 2 –             Clause 4.5.4.1       Not Covered
require that the        Product Inspection   and Measuring                              (CB.8.6) and water    Requirements -
supplier prepare and    and Laboratory                                                  (CB.6.3, FV.5.7)      Section 5.6 -
implement a system      Testing                                                                               Product Analysis
to ensure that
product/ingredient
analyses critical to
the confirmation of
product safety is
undertaken and that
such analyses are
performed to
standards equivalent
to ISO 17025.

6.2. KEY
ELEMENTS FOR
GMP
6.2.2. Facility
Environment
The site or facility    Section II - 4.1.    Annex 1 - 2.1.1       ISO22000 -  6.3 –    Risk assessment of    Part 2 –             Clause 5.1.1         Section IV - 4.1
shall be located and    External Standards   Establishments        7.2.1 – PAS 220 -    agricultural sites    Requirements -                            Location - 4.1.1
maintained so as to                                                Section 4            (AF.2.2.1), produce   Section 4.6.1 -                           Establishments
prevent                                                                                 handling site         Choice of location
contamination and                                                                       (FV.5.4.1)
enable the
production of safe
products.
6.2.3. Local
Environment
All grounds within      Section II - 4.1.    Annex 1- 4.2 -     ISO 22000 -             Risk assessment of    Part 2 –             Clauses 5.10.1.1 /   Party covered in
the site or facility    External Standards   Cleaning           7.2.1.PAS 220 - 4.2     agricultural sites    Requirements -       5.10.1.1             Section III - 3.1
shall be finished and                        programmes & 4.3.3                         (AF.2.2.1),           Section 4.6.2 -                           Environmental
maintained to an                             - Harbourage and                                                 Exteriors                                 Hygiene
appropriate                                  infestation
standard.
                                                                                                                                                           Recommended
     GFSI                                                                                                                                                   International
 Benchmarking               BRC Global                                                                                                                    Code of Practice -
                                               Dutch HACCP -                             Global Gap - Fruit                                               General Principles
   Document                Standard For                                                                           IFS Standard -   SQF 2000 Code –
                                               Option B - June        FSSC - 22000        & Veg - Version                                                 of Food Hygiene -
 Requirements -            Food Safety -                                                                             Version 5          Level 2
                                                    2006                                     Sept 2007                                                       CAC/RCP - 1-
   Guidance                   Issue 5
  Document 5                                                                                                                                              1969 Rev 4 - 2003


6.2.4. Facility
Layout and
Product Flow
Premises, site          Section II - 4.3.1.                        ISO 22000 -7.2.3     Soil maps               Part 2 –           Clauses 5.1.2 /        Section IV - 4.2
and/or plant shall be   Layout, Product                            PAS 220, -5.1        (CB.4.1.1), crop        Requirements -     5.5.1.1                Premises and Rooms
designed,               Flow and                                                        rotations (CB.3.1);     Section 4.6.3 -                           - 4.2.1 Design and
constructed and         Segregation           Annex 1- 2.2.1                            Site history            Plant Layout and                          Layout
maintained to                                 Design and Layout                         (AF.2.2.1),             process flow
control the risk of
product
contamination.
6.2.5. Fabrication
(raw material
handling,
preparation,
processing,
packing and
storage areas)

The fabrication of      Section II - 4.3.2.   Annex 1 - 2.2.2      ISO 22000, 7.2.3.a -                         Part 2 –           Clause 4.4.2.2 / 5.2.1 Section IV - 4.2.2 -
the site, buildings     Fabrication (raw      Internal Structure   BSI-PAS 220 -5.1     Packing and storage     Requirements -                            Internal Structures
and facilities shall    material handling,    and fittings                              facilities(FV.5.4.1),   Section 4.6.4 -                           and Fittings
be suitable for the     preparation,                                                    breakage safe lamps     Buildings and
intended purpose.       processing, packing                                             above                   facilities
                        and storage areas)                                              weighing/sorting/stor
                                                                                        age areas (FV.5.4.6)

6.2.6. Equipment
Equipment shall be Section II - 4.5.          Annex 1 - 2.1.2      ISO 22000 - 7.2.3. - Harvesting tools        Part 2 –           Clause 5.2.9.1         Section IV - 4.3 -
suitably designed    Equipment                Equipment            PAS 220 - 5.4        (FV.4.1.5), Packing     Requirements -                            Equipment
for the intended                                                                        areas (FV.5.4.1,        Section 4.14 -
purpose and shall                                                                       FV.5.4.4),              Equipments
be used so as to
minimise food safety
risks.
6.2.7. Maintenanc
e
                                                                                                                                                             Recommended
     GFSI                                                                                                                                                     International
 Benchmarking                BRC Global                                                                                                                     Code of Practice -
                                              Dutch HACCP -                                Global Gap - Fruit                                               General Principles
   Document                 Standard For                                                                             IFS Standard -       SQF 2000 Code –
                                              Option B - June            FSSC - 22000       & Veg - Version                                                 of Food Hygiene -
 Requirements -             Food Safety -                                                                               Version 5              Level 2
                                                   2006                                        Sept 2007                                                       CAC/RCP - 1-
   Guidance                    Issue 5
  Document 5                                                                                                                                                1969 Rev 4 - 2003


A system of planned Section II - 4.6.        Annex 1 - 1.4            ISO 22000 7.2.3.e - Application              Part 2 –               Clause 6.6.1.1    Section VI - 6.1 -
maintenance shall    Maintenance             Cleaning,                PAS 220 - 8.6       machinery                Requirements -                           Maintenance and
be in place covering                         Maintenance and                              (CB.5.4.1, CB.8.4.1),    Section 4.13 -                           Cleaning
all items of                                 Personal Hygiene                             harvesting tools         Maintenance and
equipment, which                                                                          (FV.4.2.5), packing      repair
are critical to                                                                           and storage
product safety.                                                                           (FV.5.4.3).

6.2.8. Staff
Facilities
Staff facilities shall   Section II - 4.7.                            ISO 22000, 7.2 -     Food storage areas      Part 2 -               Clause 5.7.1.1    Section IV - 4.4.4 -
be designed, and         Staff Facilities                             7.2.3 -PAS 220 –     (AF.3.5.4), living      Requirements -                           Personnel Hygiene
should be operated,                                                   Section 13           conditions (country     Section 3.4 -                            Facilities and Toilets
so as to minimise                                                                          specific – running      Sanitary facilities,
food safety risks.                                                                         water, drains)          equipment for
                                                                                           (AF.3.5.5), toilets     personnel hygiene
                                                                                           and hand washing        and staff facilities
                                                                                           (FV.4.1.7, FV.4.1.8),
                                                                                           workers’ outer 
                                                                                           garments (FV.5.2.3),
                                             Annex 1 - 2.4.4                               changing facilities
                                             Personnel Hygiene                             (FV.5.3.3), storage
                                             Facilities and Toilets                        facilities (FV.5.3.4)
6.2.9. Physical
and Chemical
Product
Contamination
Risk
                                                                                                                                                                Recommended
     GFSI                                                                                                                                                        International
 Benchmarking                BRC Global                                                                                                                        Code of Practice -
                                                  Dutch HACCP -                               Global Gap - Fruit                                               General Principles
   Document                 Standard For                                                                               IFS Standard -      SQF 2000 Code –
                                                  Option B - June       FSSC - 22000           & Veg - Version                                                 of Food Hygiene -
 Requirements -             Food Safety -                                                                                 Version 5             Level 2
                                                       2006                                       Sept 2007                                                       CAC/RCP - 1-
   Guidance                    Issue 5
  Document 5                                                                                                                                                   1969 Rev 4 - 2003


Appropriate facilities   Section II - 4.8.       Annex 1 - 3.2.5 -   ISO 22000 – 4.1 -        GMO (CB.2.5),          Part 2 –              Clauses 6.9.1.1 /   Section V - 5.2.1 -
and procedures shall     Chemical and            Physical and        7.2.1 - PAS 220:         Micro, physical and    Requirements –        6.9.2.2 / 5.4.5.1   Time and
be in place to           Physical                Chemical            For facilities see 4 -   chemical analysis of   Sections 4.9 - Risk                       temperature control
control the risk of      Contamination           Contamination       5 - 6.1 - 6.4, 5, 6 -    water (CB.6.3.2),      of foreign bodies,                        - 5.2.2 - Specific
physical, chemical,      Control                                     7.4 - 8.1,2,3 - 13.2,    residue testing        metal, broken glass                       Process Steps -
or biological                                                        3 - 16.2. For            (CB.8.6), organic      and wood & 2.1.1 -                        5.2.4 -
contamination of                                                     procedures see 6.2,      manure risk            HACCP system                              Microbiological
product.                                                             3, 4, 5 - 7.1, 2, 3 -    assessments                                                      Cross Contamination
Appropriate controls            Section II -                         8.5, 6 - 9 - 10 - 11 -   (CB.5.6.2), use of                                               - 5.2.5 - Physical
should be in place       5.2. Handling                               12 - 13.1, 4, 5, 6, 7,   PPPs according to                                                and Chemical
to minimise              Requirements for                            8 - 14. For devices      labels (CB.8.1.1),                                               Contamination
incidence of foreign     Specific Materials -                        control foreign          packing (FV.4.2.3),
bodies, e.g. by the      Materials Containing                        bodies see 6.4 - 6.6 -   rejected produce
use of metal             Allergens and                                8.6 - 10.4 - 12.5       (FV.5.4.5); glass
detection or x-ray       Identity Preserved                                                   control (FV.5.4.7);
devices.                 Materials     Section                                                waste management
                         II - 2 - The Food                                                    plan (AF.4);
                         Safety Plan – HACCP                                                  domestic animals
                         Section II - 5.3.                                                    (FV.5.4.9); rodent
                         Foreign Body                                                         control (FV.5.6).
                         Detection
6.2.10. Segregatio
n and Cross-
contamination
                                                                                                                                                            Recommended
     GFSI                                                                                                                                                    International
 Benchmarking               BRC Global                                                                                                                     Code of Practice -
                                                 Dutch HACCP -                             Global Gap - Fruit                                              General Principles
   Document                Standard For                                                                           IFS Standard -       SQF 2000 Code –
                                                 Option B - June        FSSC - 22000        & Veg - Version                                                of Food Hygiene -
 Requirements -            Food Safety -                                                                             Version 5              Level 2
                                                      2006                                     Sept 2007                                                      CAC/RCP - 1-
   Guidance                   Issue 5
  Document 5                                                                                                                                               1969 Rev 4 - 2003


Procedures shall be     Section II - 4.3 –      Annex 1 - 3.2.4 -    ISO 22000 - 7.2.1 - Harvest hygiene        Part 2 –               Clauses 5.5.1.1 /   Partly covered in
in place to prevent     Internal Site           Microbiological     7.2.3 -PAS 220 -     (FV.4.1.4), packing    Requirements –         5.4.2.1 / 6.13.1    Section IV - 4.2.1 -
contamination and       Standards               Cross-contamination Section10.           material (FV.4.2.5),   Sections 4.9 - Risk                        Design and Layout -
cross-contamination     Section II - 4.8         & 5.3.2 Layout                          packing and storage    of foreign bodies,                         4.4.8 - Storage -
of raw materials,       Chemical and                                                     areas (FV.5.4.2),      metal, broken glass                        Section V - 5.2.4 -
packaging and           Physical                                                         Waste management       and wood                                   Microbiological
finished product,       Contamination                                                    (AF.4)                                                            Cross contamination
covering all aspects    Control                                                                                                                            - 5.3 - Incoming
of food safety                                                                                                                                             Materials
including micro-                                                                                                                                           Requirements -
organisms,              Section II - 5.4 -                                                                                    4.17
chemicals and           Product Packaging                                                                       Genetically Modified
allergens.                         Section II                                                                   Organisms 4.18
                        - 5.2 - Handling                                                                        Allergens and
                        Requirements for                                                                        specific conditions
                        Specific Materials                                                                      of production

6.2.11. Stock
Management
(rotation)
Procedures shall be     Section II - 5.2 -       Annex 1 - 3.3.3 -   ISO 22000 – 7.3.3.1  Health certificates   Part 2 –              Clause 4.4.10.1      Section V - 5.3 -
in place to ensure      Handling                Stock Rotation       - PAS 220 – Section  for nursery stock     Requirements –                             Incoming Material
materials and           Requirements for                             3.                   (CB.2.1.2), stock     Section 4.16 –                             Requirements
ingredients are used    Specific Materials                                                rotation(FV.5.5.4)    Traceability & 4.11 -
in the correct order                                                                                            Receipt of goods
and within the                                                                                                  and storage
allocated shelf life.

6.2.12.
Housekeeping,
Cleaning and
Hygiene
                                                                                                                                                   Recommended
     GFSI                                                                                                                                           International
 Benchmarking             BRC Global                                                                                                              Code of Practice -
                                            Dutch HACCP -                           Global Gap - Fruit                                            General Principles
   Document              Standard For                                                                      IFS Standard -    SQF 2000 Code –
                                            Option B - June      FSSC - 22000        & Veg - Version                                              of Food Hygiene -
 Requirements -          Food Safety -                                                                        Version 5           Level 2
                                                 2006                                   Sept 2007                                                    CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                      1969 Rev 4 - 2003


Appropriate           Section II - 4.9 -   Annex 1 - 4.1 -    ISO 22000 -7.2.3 -   Hygiene (AF.3.2.5,                        Clauses 5.2.10.1 /   Section IV - 4.2.2 -
standards of          Housekeeping and     Maintenance and    PAS 220 - 8.5 - 10.3 CC.3.1), Harvesting                       6.7.1                Internal Structures
housekeeping,         Hygiene              Cleaning           - 11 - 13.7 - 13.8   (FV.4.1, FV.4.2.1,)                                            and Fittings -4.4.3 -
cleaning and                                                                       produce handling                                               Cleaning, Section VI
hygiene shall be                                                                   (FV.5.1, FV.5.2,                                               - 6.1 - Maintenance
maintained at all                                                                  FV.5.3), appropriate Part 2 –                                  & Cleaning - 6.12 -
times and                                                                          chemicals (FV.5.4.3) Requirements -                            Cleaning Procedures
throughout all the                                                                                      Section 4.7 -                             & Methods - 6.2 -
stages.                                                                                                 Housekeeping and                          Cleaning
                                                                                                        Hygiene                                   Programmes -
                                                                                                                                                  Section V - 7.3 -
                                                                                                                                                  personal Cleanliness
                                                                                                                                                  - 7.4 - Personal
                                                                                                                                                  Behaviour

6.2.13. Water
Quality
Management
The quality of water Section II - 4.4 -    Annex 1 – 3.5 -    ISO 22000 - 7.2.3 -   Irrigation water     Part 2 –            Clauses 5.3.1.1 /    Section IV - 4.4 -
that comes into      Utilities             Water              PAS 220 – 6.2         (CB.6.3); ice used   Requirements -      6.8.2.1 / 6.8.2.2    Facilities - 4.4.1
contact with food,                                                                  for harvesting       Section 4.6.4.9 -                        Water Supply,
shall be regularly                                                                  (FV.4.2.8); post-    (drinking) Water                         Section V - 5.5 -
monitored and shall                                                                 harvest washing      supply                                   Water - 5.5.1 - In
present no risk to                                                                  water(FV.5.7.1)                                               contact with Food -
product safety.                                                                                                                                   5.5.2 - As an
Water for post                                                                                                                                    Ingredient - 5.5.3 -
harvest washing                                                                                                                                   Ice & Steam
shall be potable.
Potable water shall
be used and
checked for
contaminants at an
appropriate
frequency
                                                                                                                                                        Recommended
     GFSI                                                                                                                                                International
 Benchmarking               BRC Global                                                                                                                 Code of Practice -
                                               Dutch HACCP -                            Global Gap - Fruit                                             General Principles
   Document                Standard For                                                                         IFS Standard -      SQF 2000 Code –
                                               Option B - June        FSSC - 22000       & Veg - Version                                               of Food Hygiene -
 Requirements -            Food Safety -                                                                           Version 5             Level 2
                                                    2006                                    Sept 2007                                                     CAC/RCP - 1-
   Guidance                   Issue 5
  Document 5                                                                                                                                           1969 Rev 4 - 2003


6.2.14. Waste
Management
Adequate systems        Section II - 4.10 -   Annex 1 - 4.4 -      ISO 22000, 7.2.3 -  Waste and Pollution    Part 2 –             Clauses 5.3.1.1 /   Section IV - 4.3.3 -
shall be in place for   Waste Disposal        Waste management     PAS 220 – Section 7 Action Plan (AF.4.2)   Requirements –       6.8.2.1 / 6.8.2.2   Containers for waste
the collation,                                                                         Empty chemical         Section 4.8 -                            and inedible
collection and                                                                         containers (CB.8.9),   Waste/ waste                             substances & 4.4.2
disposal of waste                                                                      surplus PPP mix        disposal                                 Drainage and waste
material                                                                               (CB.8.5)                                                        disposal

6.2.15. Pest
Control
A system shall be in    Section II - 4.11 -   Annex 1 - 4.3 - Pest ISO 22000 - 7.2.3. - Produce handling      Part 2 –             Clause 6.5.5.1      Section VI - 6.3 -
place for controlling   Pest Control          control              PAS 220 – Section 12 and storage sites     Requirements –                           Pest Control
or eliminating the                                                                      (FV.5.6).             Section -4.10 - Pest                     Systems - 6.3.2 -
risk of pest                                                                                                  monitoring / pest                        Preventing Access -
infestation on the                                                                                            control                                  6.3.3 - Harbourage
site or facilities.                                                                                                                                    & Infestation - 6.3.4
                                                                                                                                                       - Monitoring &
                                                                                                                                                       Detection

6.2.16. Veterinary
medicine
                                                                                                                                                    Recommended
     GFSI                                                                                                                                            International
 Benchmarking             BRC Global                                                                                                               Code of Practice -
                                             Dutch HACCP -                            Global Gap - Fruit                                           General Principles
   Document              Standard For                                                                       IFS Standard -     SQF 2000 Code –
                                             Option B - June        FSSC - 22000       & Veg - Version                                             of Food Hygiene -
 Requirements -          Food Safety -                                                                         Version 5            Level 2
                                                  2006                                    Sept 2007                                                   CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                       1969 Rev 4 - 2003


A system shall be in   For a post farm gate Annex 1 - 1.2.2 -     Within the scope of N/A for the scope of Part 2 –           Annex clause 1.2.1   Partly covered in
place to ensure        standard this is     Hygienic Production   FSSC 22000            Crops (Fruit and   Requirements –                          Section V -
utilized drugs shall   covered indirectly   of Food Sources       residues of           Vegetables         Sections 4.4                            Incoming Materials
be appropriate to      and adequately in                          veterinary drug shall                    Purchasing, 4.2                         Requirements
their purpose and      3.6 Purchasing,                            be controlled by the                     Specifications and
do not exceed          3.7.2 Specifications                       organisation in                          2.1.1 HACCP System
published MRL’s in     (compliance with                           purchased animal
the country of         relevant safety and                        products. See: FSSC
destination.           legislative                                Part I clause 3.1 /
                       requirements) and                          ISO 22000, 7.2.1 -
                       would also form part                       7.2.2 - 7.4 - 7.5 -
                       of an effective                            7.8 + Part I clause
                       HACCP system                               3.3 + Part I clause
                                                                  3.2 / BSI-PAS 220 -
                                                                  9.1 - 9.2
6.2.17. Pesticide,
Herbicide and
Fungicide Control
                                                                                                                                                              Recommended
     GFSI                                                                                                                                                      International
 Benchmarking              BRC Global                                                                                                                        Code of Practice -
                                               Dutch HACCP -                                  Global Gap - Fruit                                             General Principles
   Document               Standard For                                                                                IFS Standard -     SQF 2000 Code –
                                               Option B - June         FSSC - 22000            & Veg - Version                                               of Food Hygiene -
 Requirements -           Food Safety -                                                                                  Version 5            Level 2
                                                    2006                                          Sept 2007                                                     CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                                 1969 Rev 4 - 2003


An Integrated Crop      For post farm gate    Annex 1 - 1.2.2 -     Within the scope of       Integrated Pest        Part 2 –           Annex clause 1.2.2   Partly covered in
Management or           standard this is      Hygienic Production   FSSC 22000                Management (CB.7);     Requirements –                          Section V -
equivalent system       covered indirectly    of Food Sources       residues of               apply according to     Sections 4.4                            Incoming Materials
shall be in place for   and adequately in                           pesticides,               label requirements     Purchasing, 4.2                         Requirements
the judicious use of    3.6 Purchasing,                             herbicides and            (CB.8.1.1), control    Specifications and
chemicals during        3.7.2 Specifications                        fungicides shall be       of residues (CB.8.6)   2.1.1 HACCP System
growing and post        and would form part                         controlled by the
harvest treatment       of the HACCP                                organisation in
and to control          system if relevant to                       purchased products.
residues within the     the company’s raw                           See: FSSC Part I
published MRL’s in      materials.                                  clause 3.1 / ISO
the country of                                                      22000, 7.2.1 - 7.2.2 -
destination.                                                         7.3.3.1 - 7.4 - 7.5 -
                                                                    7.8 + Part I clause
                                                                    3.3 + Part I clause
                                                                    3.2 / PAS 220, 9.1 -
                                                                    9.2. Also use of
                                                                    pesticides,
                                                                    fungicides,
                                                                    germination
                                                                    inhibitors shall be
                                                                    controlled by the
                                                                    organisation during
                                                                    storage of raw
                                                                    materials and
                                                                    products. See Part I
                                                                    clause 3.1 / ISO
                                                                    22000, 7.2.1 - 7.2.2 -
                                                                     7.2.3. f, I - 7.3.3. -
                                                                    7.4 - 7.5 - 7.8 +
                                                                    Part I clause 3.3 +
6.2.18. Transport
                                                                                                                                               Recommended
     GFSI                                                                                                                                       International
 Benchmarking             BRC Global                                                                                                          Code of Practice -
                                             Dutch HACCP -                           Global Gap - Fruit                                       General Principles
   Document              Standard For                                                                      IFS Standard -   SQF 2000 Code –
                                             Option B - June      FSSC - 22000        & Veg - Version                                         of Food Hygiene -
 Requirements -          Food Safety -                                                                        Version 5          Level 2
                                                  2006                                   Sept 2007                                               CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                  1969 Rev 4 - 2003


All vehicles,         Section II - 4.12 -   Annex 1 - 6 -      ISO 22000 - 7.2.3 -   (FV.4.1.6) -         Part 2 –          Clause 6.11.1.1   Section VIII -
including contracted Storage and            Transportation     PAS 220 -9.3 -16.3    Transport            Requirements -                      Transportation - 8.1
out vehicles, used    Transport                                                                           Section 4.12 -                      - General -8.2 -
for the                                                                                                   Transport                           Requirements - 8.3 -
transportation of                                                                                                                             Use and Maintenance
raw materials
(including
packaging),
intermediate/semi
processed product
and finished product
shall be suitable for
the purpose,
maintained in good
repair and be clean.

6.2.19. Personal
Hygiene,
Protective
Clothing and
Medical Screening
                                                                                                                                                                Recommended
     GFSI                                                                                                                                                        International
 Benchmarking                BRC Global                                                                                                                        Code of Practice -
                                                    Dutch HACCP -                            Global Gap - Fruit                                                General Principles
   Document                 Standard For                                                                             IFS Standard -      SQF 2000 Code –
                                                    Option B - June       FSSC - 22000        & Veg - Version                                                  of Food Hygiene -
 Requirements -             Food Safety -                                                                               Version 5             Level 2
                                                         2006                                    Sept 2007                                                        CAC/RCP - 1-
   Guidance                    Issue 5
  Document 5                                                                                                                                                   1969 Rev 4 - 2003


Documented and           Section II - 7.3 -        Annex 1 - 5.4 -      ISO 22000 -7.2.3 -  Personal hygiene       Part 2 –              Clauses 6.1.1 /       Section VII -
trained hygiene          Personal Hygiene,         Personal Behaviour   PAS220 – Section 13 Instructions           Requirements –        6.2.1.1 / 5.7.5.1 /   Personal Hygiene -
standards based on       7.4 - Medical             5.5 - Visitors                           (AF.3.2.5-8,           Sections - 3.2.1 -    5.7.5.4 / 5.2.11 /    7.1 - Health Status -
risk of product          Screening ,7.5 -                                                   FV.4.1.3,              Personnel hygiene,    6.1.2.1 / 6.1.1.1 /   7.2 - Illness - 7.3 -
contamination shall      Protective Clothing,                                               FV.5.2.1,).Subcontra                         6.1.4.3               Personal Cleanliness
be in place. Hand        4.7 - Staff Facilities,                                            ctors (AF.3.2.8)                                                   - 7.4 - Personal
washing and toilet       7.5 - Protective                                                   Hand washing and                                                   Behaviour - 7.5 -
facilities shall be      Clothing                                                           toilets (FV.4.1.8,                                                 Visitors
provided. Suitable                                                                          FV.5.3.1) Protective
and appropriate                                                                             clothing (AF.3.4)      3.2.2 Protective
protective clothing                                                                         Health checks          clothing for
shall be provided. A                                                                        (CB.8.8.1)             personnel,
medical screening                                                                                                  contractors and
procedure shall be                                                                                                 visitors
in place. In all cases
this shall also apply
to contractors and
visitors.                                                                                                                   3.2.3
                                                                                                                   Procedures
                                                                                                                   applicable to
6.2.20. Training                                                                                                   infectious diseases
A system shall in     Section II - 7.1 -           Annex 1 - 8 -        ISO 22000 – 6.2     Training records,      Part 2 –              Clauses 6.3.1.1 /     Section X - Training -
place to ensure that Training                      Training                                 PPP application,       Requirements -        6.3.3.1                10.1 - Awareness
all employees are                                                                           health and safety      Section 3.3 -                               and Responsibility -
adequately trained,                                                                         (AF.3.2.1-2);          Training                                    10.2 - Training
instructed and                                                                              hygiene (AF.3.2.6;                                                 Programmes - 10.3 -
supervised in food                                                                          FV.5.2.1)                                                          Instruction and
safety principles and                                                                                                                                          Supervision - 10.4 -
practices,                                                                                                                                                     Refresher Training
commensurate with
their activity
                                                                                                                                                               Recommended
     GFSI                                                                                                                                                       International
 Benchmarking         BRC Global                                                                                                                              Code of Practice -
                                            Dutch HACCP -                               Global Gap - Fruit                                                    General Principles
   Document          Standard For                                                                                 IFS Standard -       SQF 2000 Code –
                                            Option B - June          FSSC - 22000        & Veg - Version                                                      of Food Hygiene -
 Requirements -      Food Safety -                                                                                   Version 5              Level 2
                                                 2006                                       Sept 2007                                                            CAC/RCP - 1-
   Guidance             Issue 5
  Document 5                                                                                                                                                  1969 Rev 4 - 2003


6.3. KEY           Section II - 2 – The    Section 5 of the      All requirements for   Section 6.3 Key         Part 2 –               The standard           Hazard Analysis and
ELEMENTS FOR       Food Safety Plan -      Standard covers       HACCP are covered      Elements for HACCP      Requirements –         requires a Food        Critical Control Point
HACCP              HACCP covers these      these requirements    in Section 7 of ISO    No high-risk            Section 2.1 HACCP      Safety Plan 4.4.3 in   (HACCP) and
                   requirements and        and follows the 12    22000 standard         preparation,            based on Codex         accordance with        guidelines for its
                   follows the 12 steps    steps and 7                                  manufacturing or        Alimentarius covers    HACCP and NACMCF       application - Annex
                   and 7 principles of     principles of Codex                          processing of food is   all of this            Principles of which    to CAC/RCP 1 - 1969
                   Codex Allimentarius.    Allimentarius                                covered under the       requirement            guidance is            (Rev 4 - 2003)
                                                                                        scope of GLOBAL                                documented in
                                                                                        GAP. Generic HACCP                             Section 9 of the
                                                                                        plans have been                                standard
                                                                                        developed and the
                                                                                        standard is based on
                                                                                        the prerequisite
                                                                                        requirements as well
                                                                                        as potential critical
                                                                                        control points.

7.
REQUIREMENTS
FOR DELIVERY OF
FOOD SAFETY
MANAGEMENT
SYSTEMS
7.2. Guidance for Section I - 1.5 The      Requirements for       FSSC Part II – 1      General Regulations     Part 1 - Section 2.1   SQF Criteria for
the Management Certification               Certification Bodies - Introduction          - 4.5.1 Approved        - Purpose and          Certification Bodies
of Certification  Process, Appendix 3      Introduction & 1.                            Certification Bodies    contents of the        Document -
Bodies                                     Scope of                                                             audit protocol         Guidance on the
                                           Accreditation                                                                               Application of ISO /
                                                                                                                                       IEC Guide 65:1996
                                                                                                                                       Section 1 -
                                                                                                                                                              Not Covered
                                                                                                                                       Introduction
7.2.1.
Accreditation
                                                                                                                                                                 Recommended
     GFSI                                                                                                                                                         International
 Benchmarking             BRC Global                                                                                                                            Code of Practice -
                                               Dutch HACCP -                               Global Gap - Fruit                                                   General Principles
   Document              Standard For                                                                                IFS Standard -        SQF 2000 Code –
                                               Option B - June         FSSC - 22000         & Veg - Version                                                     of Food Hygiene -
 Requirements -          Food Safety -                                                                                  Version 5               Level 2
                                                    2006                                       Sept 2007                                                           CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                                    1969 Rev 4 - 2003


Food safety             Section I – 1.5 The  Requirements for        FSSC Part II clause General Regulations       Part 1 - Section 2.1    SQF Guidance on      Not Covered
management              Certification Process Certification Bodies - 2.3 + Part III clause Part I, 4.5; Part II,   - Purpose and           the Application of
systems seeking                                Introduction          2.1                   2.1(iii).               contents of the         ISO / IEC Guide
compliance with this                                                                                               audit protocol &        65:1996 - Foreword
document must
ensure that all
activities resulting in
the issuing of                                                                                                                 Part 3 -
certificates are                                                                                                   Section 2.1 - EN
delivered by                                                                                                       45011 IFS
Certification Bodies,                                                                                              Accreditation Process
which are accredited
by members of the
IAF, in compliance
with ISO/IEC Guide
65.

7.2.2. Scope of
Accreditation
                                                                                                                                                             Recommended
     GFSI                                                                                                                                                     International
 Benchmarking              BRC Global                                                                                                                       Code of Practice -
                                               Dutch HACCP -                             Global Gap - Fruit                                                 General Principles
   Document               Standard For                                                                           IFS Standard -      SQF 2000 Code –
                                               Option B - June        FSSC - 22000        & Veg - Version                                                   of Food Hygiene -
 Requirements -           Food Safety -                                                                             Version 5             Level 2
                                                    2006                                     Sept 2007                                                         CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                                1969 Rev 4 - 2003


The scope of            Certification Body  Requirements for       FSSC Part III         General Regulations   Part 1 - Section – 2 -  SQF Guidance on      Not Covered
accreditation shall     Requirements        Certification Bodies   Section 2 + Part II   Part II, 2.1-2.3.      Introduction           the Application of
be precisely defined    Document – Section                         Section 3                                                           ISO / IEC Guide
in terms of the         5                                                                                                              65:1996 – Section
category       of                                                                                                                      4.1    - General
application     and                                                                                                                    Provisions (4.1.2)
reference to the
relevant standard's)
of the conforming
food       safety
management
scheme including
revision numbers
and/or      dates.
Certification Bodies
undertaking audits
against food safety
management
schemes, which
have been found to
be in compliance
with this document,
must have the
named       scheme
included in their
scope         of
accreditation. In the
event that any non
conformity is raised
by an Accreditation
Body, the
                                                                                                                                                    Recommended
     GFSI                                                                                                                                            International
 Benchmarking            BRC Global                                                                                                                Code of Practice -
                                            Dutch HACCP -                               Global Gap - Fruit                                         General Principles
   Document             Standard For                                                                          IFS Standard -     SQF 2000 Code –
                                            Option B - June          FSSC - 22000        & Veg - Version                                           of Food Hygiene -
 Requirements -         Food Safety -                                                                            Version 5            Level 2
                                                 2006                                       Sept 2007                                                 CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                       1969 Rev 4 - 2003


Under       certain   5.2 - Registration   Dutch HACCP            FSSC Part III         2.2 - Approval of Part 3 - Section 2.1   Clause 4.1.2      Not Covered
circumstances, the with BRC                Regulations – Article  Section 2 + Part II   Extension of Scopes
Certification Body                         2 INTRODUCTION: Section 3                    and Sub-scopes
may have an
application     for
extension of their
scope pending with
an Accreditation
Body. They will
however, have a
current accreditation
to ISO/IEC Guide
65.       Written
notification of such
a circumstance from
the food safety
management
scheme owner must
be held by the
Certification Body.
                                                                                                                                                        Recommended
     GFSI                                                                                                                                                International
 Benchmarking             BRC Global                                                                                                                   Code of Practice -
                                              Dutch HACCP -                               Global Gap - Fruit                                           General Principles
   Document              Standard For                                                                            IFS Standard -      SQF 2000 Code –
                                              Option B - June          FSSC - 22000        & Veg - Version                                             of Food Hygiene -
 Requirements -          Food Safety -                                                                              Version 5             Level 2
                                                   2006                                       Sept 2007                                                   CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                           1969 Rev 4 - 2003


The range of           5.3 - Accreditation   Dutch HACCP            FSSC Part III         2.1 - CB Approval by Part 1 – Section 5.2  Clause 4.1.3      Not Covered
certification services Status                Regulations – Article  Section 2 + Part II   GLOBAL GAP
offered by a body                            2 INTRODUCTION: Section 3                    (EUREPGAP
may be wider than
those accredited. In
this case the limits
of the accreditation
shall be made clear.
Services that are
outside the scope of
the accreditation
shall        be
distinguished from
those that are
accredited.
7.3. Duration and
Frequency of
Audit
                                                                                                                                                        Recommended
     GFSI                                                                                                                                                International
 Benchmarking            BRC Global                                                                                                                    Code of Practice -
                                             Dutch HACCP -                         Global Gap - Fruit                                                  General Principles
   Document             Standard For                                                                        IFS Standard -       SQF 2000 Code –
                                             Option B - June        FSSC - 22000    & Veg - Version                                                    of Food Hygiene -
 Requirements -         Food Safety -                                                                          Version 5              Level 2
                                                  2006                                 Sept 2007                                                          CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                           1969 Rev 4 - 2003


The Certification     Section III – 6 –     HACCP Certification FSSC Part II –     General Regulations    Part 1 - Section 5.3 - Clauses 10.1 / 10.2   Not Covered
Body must define as Duration of the Audit   Regulations -        Section 5         – Part 1 – Section 5    Duration of an
accurately     as                           Appendix 1 - Time                                             audit, 5.6
possible     the                            allocation for HACCP                                          Determination of the
duration of the audit                       Audits & Article 7                                            audit frequency &
which should be                                                                                           2.2 – General 
established    by                                                                                         Requirements for
information                                                                                               the Quality
provided by the                                                                                           Management System
supplier on the size
and complexity of
the operation and
the scope of the
audit. The Standard
Owner must clearly
state the basis for
determining audit
duration.

During an initial     Section III – 6 –     HACCP Certification FSSC Part II –     General Regulations    Part 3 – Section 1 –  Clauses 10.1 / 10.2    Not Covered
visit, this defined   Duration of the Audit Regulations-         Section 5         – Part 1 – Section 5   Requirements for
duration will be                            Appendix 1 Time                                               Accreditation Bodies
reviewed                                    allocation for HACCP                                          & Section 2 – 
                                            Audits                                                        Requirements for
                                                                                                          the Certification
                                                                                                          Bodies
                                                                                                                                                        Recommended
     GFSI                                                                                                                                                International
 Benchmarking            BRC Global                                                                                                                    Code of Practice -
                                            Dutch HACCP -                               Global Gap - Fruit                                             General Principles
   Document             Standard For                                                                             IFS Standard -      SQF 2000 Code –
                                            Option B - June          FSSC - 22000        & Veg - Version                                               of Food Hygiene -
 Requirements -         Food Safety -                                                                               Version 5             Level 2
                                                 2006                                       Sept 2007                                                     CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                           1969 Rev 4 - 2003


   Although audit Section III – 6 –        HACCP Certification    FSSC -Part II clause General Regulations     Part 3 – Section 1 –  SQF 2000 Code     Not Covered
duration will vary Duration of the Audit   Regulations-           2.1 /ISO Guide 65,    – Part 1 – Section 5   Requirements for      Section 10.15.1
according to this risk                     Appendix 1 Time        8.2. ISO/TS 22003,                           Accreditation Bodies
assessment,      a                         allocation for HACCP   9.1.4 - 9.2.1 - 9.2.2                        & Section 2 – 
minimum of 1 ½                             Audits                 + Part II clause 2.2,                        Requirements for
days should be                                                    section 5.                                   the Certification
allowed for the                                                                                                Bodies
audit. The duration
of an audit may vary
due to a number of
factors such as audit
history, severity,
type and number of
non conformities
found, modifications
to the process that
drive a HACCP
change, significant
capacity increase,
structural change or
change in company
management.


All sections of the Section III. 7 – The  Article 9               FSSC Part II clause General Regulations      Part 3 – Section 1 –  Clause 10.3       Not Covered
standard shall be On Site Audit                                   2.1 / ISO/TS 22003, – Part 1 – Section 5     Requirements for
covered        by                                                 9.2.3.1.3                                    Accreditation Bodies
reviewing      the                                                                                             & Section 2 – 
suppliers manual                                                                                               Requirements for
and       related                                                                                              the Certification
procedures,                                                                                                    Bodies
together with an
inspection of the
production facilities.
                                                                                                                                                           Recommended
     GFSI                                                                                                                                                   International
 Benchmarking             BRC Global                                                                                                                      Code of Practice -
                                               Dutch HACCP -                           Global Gap - Fruit                                                 General Principles
   Document              Standard For                                                                          IFS Standard -        SQF 2000 Code –
                                               Option B - June      FSSC - 22000        & Veg - Version                                                   of Food Hygiene -
 Requirements -          Food Safety -                                                                            Version 5               Level 2
                                                    2006                                   Sept 2007                                                         CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                              1969 Rev 4 - 2003


The Certification      Section III – 12 –     Article 7          FSSC -Part II clause General Regulations    Part 3 – Section 1 –  Section    13    –     Not Covered
Body must define       Ongoing Audit                             2.1 / ISO/TS 22003, – Part 1 – Section 5    Requirements for      Surveillance – 13.3 
the frequency of       Frequency and                             9.1.4 - Annex B +                           Accreditation Bodies
audit for each site    Certification                             Part II clause 2.2,                         & Section 2 – 
and must clear                                                   section 5                                   Requirements for
define the rationale                                                                                         the Certification
for       the                                                                                                Bodies
determination of
frequency within
their scheme.
Audit frequency will   Section III – 12 –     Minimum 12 month   FSSC - Part II clause General Regulations   Part 3 – Section 1 –    SQF 200 Code –       Not Covered
be at a minimum of     Ongoing Audit          frequency          2.1 / ISO Guide 65, – Part 1 – Section 5    Requirements for        Section 10.19 –
12 months.             Frequency and                             4.3. ISO/TS 22003,                          Accreditation Bodies    Audit Frequency
                       Certification                             9.2                                         & Section 2 –           (Clause 10.19.1)
                                                                                                             Requirements for
                                                                                                             the Certification
                                                                                                             Bodies
The frequency of       Section III – 4.2 –    Article 9          FSSC - Part II clause General Regulations   Part 3 – Section 1 –    Clause 10.19.3.1     Not Covered
audit may be           Extension to Scope                        2.1/ ISO/TS 22003, – Part 1 – Section 5     Requirements for
influenced by a                                                  9.1.1 - 9.3                                 Accreditation Bodies
number of factors                                                                                            & Section 2 – 
such as previous                                                                                             Requirements for
audit     history,                                                                                           the Certification
seasonality     of                                                                                           Bodies
product, significant
capacity increase,
structural change,
change in product
technology      or
change in product
type.
                                                                                                                                                          Recommended
     GFSI                                                                                                                                                  International
 Benchmarking            BRC Global                                                                                                                      Code of Practice -
                                            Dutch HACCP -                             Global Gap - Fruit                                                 General Principles
   Document             Standard For                                                                           IFS Standard -        SQF 2000 Code –
                                            Option B - June        FSSC - 22000        & Veg - Version                                                   of Food Hygiene -
 Requirements -         Food Safety -                                                                             Version 5               Level 2
                                                 2006                                     Sept 2007                                                         CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                             1969 Rev 4 - 2003


Some        limited   Section III – 12.2 –   HACCP               FSSC - Part II clause General Regulations   Part 3 – Section 1 –    SQF 200 Code –      Not Covered
flexibility may also Seasonal Products      Certification        2.1/ ISO/IEC 17021, – Part 1 – Section 5    Requirements for        Section 10.19 –
be required to allow                        Regulations 2006-    9.3.2.2                                     Accreditation Bodies    Audit Frequency
effective auditing of                       Appendix 1 Time                                                  & Section 2 –           (Clause 10.19.2 )
seasonal products.                          allocation for HACCP                                             Requirements for
However, in this                            Audits & Article 7                                               the Certification
case,      suppliers                                                                                         Bodies
should be audited
during every season.


7.4. Food
certification –
categories
                                                                                                                                                       Recommended
     GFSI                                                                                                                                               International
 Benchmarking              BRC Global                                                                                                                 Code of Practice -
                                              Dutch HACCP -                              Global Gap - Fruit                                           General Principles
   Document               Standard For                                                                           IFS Standard -     SQF 2000 Code –
                                              Option B - June          FSSC - 22000       & Veg - Version                                             of Food Hygiene -
 Requirements -           Food Safety -                                                                             Version 5            Level 2
                                                   2006                                      Sept 2007                                                   CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                          1969 Rev 4 - 2003


Categories have        Appendix 3 –          Requirements for       FSSC Part II clause General Regulations    Part 1 - Annex 3 -   Detailed in SQF Not Covered
been identified as     Product Categories    Certification Bodies - 2.1/ ISO/TS 22003, - - Annex 1.2           Product Categories   2000 Code – Food
listed     below.      – BRC Requirements     Section 2 sub-         9.1.1 ISO/IEC                                                  Sector Categories –
Organisations          Document –            division per sector    17021, 8.6.3 - 9.5.1                                            Appendix 3
applying      for      Appendix 5
accreditation or
extensions of scope                          & HACCP
should use these                             Certification
categories in their                          Regulations - Article
applications. It is,                         6 & Appendix 2 -
however, recognised                          Table 2
that new food
categories could
emerge        as
Standards      are
developed in, for
example, the Far
East. If such food
products do not fit
easily with these
categories, the new
categories must be
clearly defined.

Categories     are                                                   The above           General Regulations   Annex 3 in the       Detailed in SQF Not Covered
specifically defined   Appendix 3 -                                  documents specify   - Annex 1.2           standard describes   2000 Code – Food
for Manufacturing      Defines fields of      Categories are         the categories                            the product          Sector Categories –
and Agriculture        audit                 defined                                                           categories           Appendix 3
7.5.     Auditor
Qualifications,
Training,
Experience and
Competencies
                                                                                                                                                       Recommended
     GFSI                                                                                                                                               International
 Benchmarking            BRC Global                                                                                                                   Code of Practice -
                                          Dutch HACCP -                                 Global Gap - Fruit                                            General Principles
   Document             Standard For                                                                           IFS Standard -     SQF 2000 Code –
                                          Option B - June           FSSC - 22000         & Veg - Version                                              of Food Hygiene -
 Requirements -         Food Safety -                                                                             Version 5            Level 2
                                               2006                                         Sept 2007                                                    CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                          1969 Rev 4 - 2003


The Certification     Appendix 2 -       Requirements for        FSSC -Part II clause   General Regulations   Part 3 – Section 2.4 -  Criteria For SQF Not Covered
Body must have        Qualifications,    Certification Bodies-   2.1 / ISO 22003 –      -Part II Appendices    Certification bodies Auditors 5th Edition
systems     and       Training and       2. General              7.1                    II.1&2 - 5.3.1        responsibilities for    Nov 2005 & SQF
procedures in place   Experience         requirements with                                                    IFS trainers            Guidance on the
to ensure that        Requirements for   respect to the                                                                               Application of ISO /
auditors conducting   Auditors           HACCP Auditor                                                                                IEC Guide 65:1996
assessment meet                                                                                                                       (Clauses 2.2, 5.1.1
the    capabilities                                                                                                                   and 5.1.1.1)
described in ISO
19001 and ISO
22003 with specific
regard to audits
against    GFSI
Approved Standards.

7.5.1.
Qualification/Educ
ation
                                                                                                                                                            Recommended
     GFSI                                                                                                                                                    International
 Benchmarking              BRC Global                                                                                                                      Code of Practice -
                                            Dutch HACCP -                                Global Gap - Fruit                                                General Principles
   Document               Standard For                                                                            IFS Standard -         SQF 2000 Code –
                                            Option B - June           FSSC - 22000        & Veg - Version                                                  of Food Hygiene -
 Requirements -           Food Safety -                                                                              Version 5                Level 2
                                                 2006                                        Sept 2007                                                        CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                               1969 Rev 4 - 2003


A degree in a food      Appendix 2 -       Requirements for        ISO 22003 – 7.2.4.1 GR Appendix II.1, 4.2;   Part 3 - Section 3.2 -   Criteria For SQF Not Covered
related or bioscience   Qualifications,    Certification Bodies-                       Appendix II.2, 5.2. At    General                 Auditors 5th Edition
discipline, or as a     Training and       2.2 Specific                                least a post high        requirements for         Nov 2005 (Clause
minimum, have           Experience         requirements with                           school diploma or        auditors when            2.1 - Education)
successfully            Requirements for   respect to the                              equivalent in the        applying for the IFS
completed a food        Auditors           HACCP Auditor                               related scope.           examinations
related or bioscience
higher education
course        or
equivalent. Auditors
currently conducting
audits against GFSI
Approved Standards
are not required to
meet        these
qualifications
provided they can
demonstrate
competence in the
role.

7.5.2. Total Work
Experience
                                                                                                                                                                     Recommended
     GFSI                                                                                                                                                             International
 Benchmarking              BRC Global                                                                                                                               Code of Practice -
                                            Dutch HACCP -                                Global Gap - Fruit                                                         General Principles
   Document               Standard For                                                                                   IFS Standard -         SQF 2000 Code –
                                            Option B - June           FSSC - 22000        & Veg - Version                                                           of Food Hygiene -
 Requirements -           Food Safety -                                                                                     Version 5                Level 2
                                                 2006                                        Sept 2007                                                                 CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                                        1969 Rev 4 - 2003


5 years full time       Appendix 2 -       Requirements for        IS0 22003 -7.2.4. 4   GR Appendix II.1,             Part 3 - Section 3.2 -   Criteria For SQF Not Covered
experience in the       Qualifications,    Certification Bodies-   and FSSC Part II –    4.3.2(vi), II.2, 5.3.2(vi).    General                 Auditors 4th Edition
food      industry      Training and       2.2 - Specific          Section 2.2 - 1       Three year overall            requirements for         Nov 2005 (Clause
including at least 2    Experience         requirements with                             experience in the             auditors when            2.1 - Food Industry
years work in areas     Requirements for   respect to the                                agricultural sector. All      applying for the IFS     Work Experience)
such as quality         Auditors           HACCP Auditor                                 inspectors/auditors           examinations
assurance or food                                                                        must pass a test
safety functions                                                                         developed by GLOBAL
within       food                                                                        GAP.
production      or
manufacturing,
retailing, inspection
or enforcement or
the equivalent.
This    may    be       Appendix 2 -       No examination           No direct                                          Above requirements       All applicants: - Not Covered
reduced to a total of   Qualifications,                            examination                                         in addition to the       Must attend and
2 years experience if   Training and                                                                                   requirement to take      successfully
the competence of       Experience                                                                                     the examination          complete     the
the auditor is          Requirements for                                                                                                        following course:
                                                                                         (iii) GLOBAL GAP
assessed by an          Auditors                                                                                                                SQF Auditor Course
                                                                                         (EUREPGAP) online
examination                                                                                                                                     taught by SQFI or a
                                                                                         training, with the
designed     and                                                                                                                                designee     and
                                                                                         successful completion
delivered by the                                                                         of one online test per
                                                                                                                                                successfully
Standard Owner.                                                                          revision period (once                                  complete the on-line
                                                                                         every 3 years).                                        SQF Auditor Exam
The examination                                                    N/A                   Online test covers            The IFS                                      Not Covered
content should as a                                                                      these requirements            examination covers
minimum cover :                            N/A                                                                         these requirements
General Knowledge Included within                                  N/A                   Online test covers            The IFS                  Clauses 3.1 / 3.2   Not Covered
of the scheme       examination                                                          these requirements            examination covers
                                           N/A                                                                         these requirements
Knowledge      of       Included within                            N/A                   Online test covers            The IFS                  Clauses 3.1 / 3.2   Not Covered
relevant legislative    examination                                                      these requirements            examination covers
requirements                               N/A                                                                         these requirements
                                                                                                                                                         Recommended
     GFSI                                                                                                                                                 International
 Benchmarking             BRC Global                                                                                                                    Code of Practice -
                                           Dutch HACCP -                                Global Gap - Fruit                                              General Principles
   Document              Standard For                                                                          IFS Standard -       SQF 2000 Code –
                                           Option B - June           FSSC - 22000        & Veg - Version                                                of Food Hygiene -
 Requirements -          Food Safety -                                                                            Version 5              Level 2
                                                2006                                        Sept 2007                                                      CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                            1969 Rev 4 - 2003


Knowledge        and   Included within                            N/A                   Online test covers   The IFS                Clauses 3.1 / 3.2   Not Covered
understanding of       examination                                                      these requirements   examination covers
specific     food                                                                                            these requirements
processes                                 N/A
Understanding of       Included within                            N/A                   Online test covers   The IFS                Clauses 3.1 / 3.2   Not Covered
quality assurance      examination                                                      these requirements   examination covers
,quality                                                                                                     these requirements
management and
HACCP principles                          N/A
7.5.3.     Formal
Auditor Training
Auditors shall have    Appendix 2 -       Requirements for         ISO 22003 –           GR Appendix II.2;   Part 3 - Section 3 &   Criteria For SQF Not Covered
successfully           Qualifications,    Certification Bodies-   7.2.4.3 and FSSC       Lead assessor       3.2 - General          Auditors 4th Edition
completed              Training and       2.2 - General &         Part II – Appendix II  training: 5.3.1;    requirements for       Nov 2005 (Clauses
recognised training    Experience         Specific                A                                          auditors when          2.2 / 2.2.1 / 2.2.2 /
in       auditing      Requirements for   requirements with                                                  applying for the IFS   2.2.3)
techniques based on    Auditors           respect to the                                                     examinations
QMS or FSMS –                             HACCP Auditor
duration:        1
week/40h,        or
equivalent.
Successfully           Appendix 2 -       Requirements for         ISO 22003 –           HACCP: 5.3.2(i)     Part 3 - Section 3 &   Required training   Not Covered
completed a training   Qualifications,    Certification Bodies-   7.2.4.3 and FSSC                           3.2 - General          that meets CODEX
course in HACCP        Training and       2.2 - General &         Part II – Appendix II                      requirements for       guidelines
based on the           Experience         Specific                A                                          auditors when
principles     from    Requirements for   requirements with                                                  applying for the IFS
Codex Alimentarius     Auditors           respect to the                                                     examinations
and demonstrate                           HACCP Auditor
competence in the
understanding and
application       of
HACCP principles –
minimum duration:
2     days,       or
equivalent.
                                                                                                                                                                Recommended
     GFSI                                                                                                                                                        International
 Benchmarking             BRC Global                                                                                                                           Code of Practice -
                                           Dutch HACCP -                                   Global Gap - Fruit                                                  General Principles
   Document              Standard For                                                                                IFS Standard -       SQF 2000 Code –
                                           Option B - June           FSSC - 22000           & Veg - Version                                                    of Food Hygiene -
 Requirements -          Food Safety -                                                                                  Version 5              Level 2
                                                2006                                           Sept 2007                                                          CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                                   1969 Rev 4 - 2003


Successfully           Appendix 2 -       Requirements for         ISO 22003 –             Standard training:      Part 3 - Section 3 &   SQF Auditor Course   Not Covered
completed training     Qualifications,    Certification Bodies-   7.2.4.3 and FSSC         CB must have in-        3.2 - General
in the Standard        Training and       2.2 - General &         Part II – Appendix II    house training          requirements for
being delivered to     Experience         Specific                A                        (2.3(x)), each          auditors when
the satisfaction of    Requirements for   requirements with                                auditor must            applying for the IFS
the Standard           Auditors           respect to the                                   complete GLOBAL         examinations
Owners.                                   HACCP Auditor                                    GAP online training
                                                                                           (5.3.2(iii))
7.5.4.     Initial
Training
A       training       Appendix 2 -        Requirements for     FSSC -Part II clause       In-house (GR Part II    Part 3 - Section 2.4   Criteria for SQF Not Covered
programme for each     Qualifications,    Certification Bodies- 2.1 / ISO 22003 -          (2.3(x)) and online     – Certification        Auditors 4th Edition
auditor       will     Training and       2 Requirements with   7.2.4.2 + Part II          training (GR Part II,   bodies                 Nov 2005 – Section
incorporate:           Experience         respect to the        clause 2.2, section        2.3 (xi) b)             responsibilities for   3 (Clauses 3.1 / 3.2)
                       Requirements for   HACCP Auditor         2, Food safety                                     IFS trainers
                       Auditors                                 training
an assessment of       Appendix 2 -        Requirements for     FSSC -Part II clause       In-house (GR Part II    Part 3 - Section 2.4   Criteria for SQF Not Covered
knowledge and skills   Qualifications,    Certification Bodies- 2.1 / ISO 22003 -          (2.3(x)) and online     – Certification        Auditors 4th Edition
for each field and     Training and       2 Requirements with 7.2.4.2 + Part II            training (GR Part II,   bodies                 Nov 2005 – Section
sub field and          Experience         respect to the        clause 2.2, section        2.3 (xi) b)             responsibilities for   3 (Clauses 3.1 / 3.2)
assignment of fields   Requirements for   HACCP Auditor         2, Food safety                                     IFS trainers
of evaluation,         Auditors                                 training
an assessment of       Appendix 2 -        Requirements for     FSSC -Part II clause       In-house (GR Part II    Part 3 - Section 2.4   Criteria for SQF Not Covered
knowledge of food      Qualifications,    Certification Bodies- 2.1 / ISO 22003 -          (2.3(x)) and online     – Certification        Auditors 4th Edition
safety, HACCP, Pre-    Training and       2 Requirements with 7.2.4.2 + Part II            training (GR Part II,   bodies                 Nov 2005 – Section
Requisite              Experience         respect to the        clause 2.2, section        2.3 (xi) b)             responsibilities for   3 (Clauses 3.1 / 3.2)
Programmes and         Requirements for   HACCP Auditor         2, Food safety                                     IFS trainers
have access to, and    Auditors                                 training
be able to apply
relevant laws and
regulations,
                                                                                                                                                          Recommended
     GFSI                                                                                                                                                  International
 Benchmarking            BRC Global                                                                                                                      Code of Practice -
                                          Dutch HACCP -                                 Global Gap - Fruit                                               General Principles
   Document             Standard For                                                                              IFS Standard -       SQF 2000 Code –
                                          Option B - June           FSSC - 22000         & Veg - Version                                                 of Food Hygiene -
 Requirements -         Food Safety -                                                                                Version 5              Level 2
                                               2006                                         Sept 2007                                                       CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                             1969 Rev 4 - 2003


a     period    of    Appendix 2 -        Requirements for       FSSC -Part II clause   In-house (GR Part II    Part 3 - Section 2.4   Criteria for SQF Not Covered
supervised training   Qualifications,    Certification Bodies-   2.1 / ISO 22003 -      (2.3(x)) and online     – Certification        Auditors 4th Edition
to    cover    the    Training and       2 Requirements with     7.2.4.2 + Part II      training (GR Part II,   bodies                 Nov 2005 – Section
assessment      of    Experience         respect to the          clause 2.2, section    2.3 (xi) b)             responsibilities for   3 (Clauses 3.1 / 3.2)
quality management    Requirements for   HACCP Auditor           2, Food safety                                 IFS trainers
systems and HACCP,    Auditors                                   training
specific     audit
techniques     and
specific category
knowledge,


a documented sign     Appendix 2 -        Requirements for       FSSC -Part II clause   In-house (GR Part II    Part 3 - Section 2.4   Criteria for SQF Not Covered
off     of    the     Qualifications,    Certification Bodies-   2.1 / ISO 22003 -      (2.3(x)) and online     – Certification        Auditors 4th Edition
satisfactory          Training and       2 Requirements with     7.2.4.2 + Part II      training (GR Part II,   bodies                 Nov 2005 – Section
completion of the     Experience         respect to the          clause 2.2, section    2.3 (xi) b)             responsibilities for   3 (Clauses 3.1 / 3.2)
training programme    Requirements for   HACCP Auditor           2, Food safety                                 IFS trainers
by the appointed      Auditors                                   training
supervisor..

7.5.5. Extension                          Requirements for
of Scope                                 Certification Bodies-
                                         2 Requirements with
                                         respect to the
                                         HACCP Auditor
                                                                                                                                                              Recommended
     GFSI                                                                                                                                                      International
 Benchmarking              BRC Global                                                                                                                        Code of Practice -
                                            Dutch HACCP -                                 Global Gap - Fruit                                                 General Principles
   Document               Standard For                                                                              IFS Standard -         SQF 2000 Code –
                                            Option B - June           FSSC - 22000         & Veg - Version                                                   of Food Hygiene -
 Requirements -           Food Safety -                                                                                Version 5                Level 2
                                                 2006                                         Sept 2007                                                         CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                                 1969 Rev 4 - 2003


In order to extend BRC Requirements         Requirements for     ISO 22003 -              GR Part II, 2,2(ii)     Part 3 - Section 3.4     Criteria For SQF Not Covered
scope, an auditor Document –               Certification Bodies-  7.2.4.5 Audit                                   - Scope extension        Auditors 4th Edition
must undergo a Appendix 5                  2 Requirements with experience & FSSC                                  for IFS approved         Nov 2005 2.3 - Food
programme       of                         respect to the        Part II                                          auditors                 Industry    Work
theoretical training                       HACCP Auditor                                                                                   Experience
in the new category,
conduct supervised                                                                                                                                SQF Code
audits and must be                                                                                                                         (Clause 2.1)
assessed and signed
off as competent by
the Certification
Body to audit in the
new category.


7.5.6.      Audit
Experience
Initial     Audit
Experience
Auditors must have      Appendix 2 -       Requirements for        Part II clause 2.1 /   Initial audit           Part 3 - Section 3.2 -   Criteria For SQF Not Covered
successfully            Qualifications,    Certification Bodies-   ISO/TS 22003,          experience: Through      General                 Auditors 4th Edition
completed a period      Training and       2.2 Specific            7.2.4.5 + Part II      a contractual           requirements for         Nov 2005 1.3 -
of     supervised       Experience         requirements with       clause 2.2, section    agreement the           auditors when            Overview of the
training in practical   Requirements for   respect to the          3, Audit experience    Certification Bodies    applying for the IFS     requirements for
assessment through      Auditors           HACCP Auditor                                  shall ensure that the   examinations             SQF      Auditor
10 audits or 15 audit                                                                     auditors/inspectors                              Registration
days, at a number                                                                         are compliant with                                         SQF Code
of      different                                                                         rules set by GLOBAL                              (Clause 2.4)
organisations                                                                             GAP, also ISO/IEC
against the relevant                                                                      Guide 65, 5.2.3.
GFSI     approved                                                                         Maintain audit
standard.                                                                                 experience: ISO/IEC
                                                                                          Guide 65, 5.2.3e.
                                                                                                                                                            Recommended
     GFSI                                                                                                                                                    International
 Benchmarking              BRC Global                                                                                                                      Code of Practice -
                                            Dutch HACCP -                                 Global Gap - Fruit                                               General Principles
   Document               Standard For                                                                             IFS Standard -        SQF 2000 Code –
                                            Option B - June          FSSC - 22000          & Veg - Version                                                 of Food Hygiene -
 Requirements -           Food Safety -                                                                               Version 5               Level 2
                                                 2006                                         Sept 2007                                                       CAC/RCP - 1-
   Guidance                  Issue 5
  Document 5                                                                                                                                               1969 Rev 4 - 2003


Maintain Audit
Experience
The CB must have in BRC Requirements       Requirements for       ISO 22003 -7.2.4.5      CB must have in-        Part 3 - Section 3.3   Criteria For SQF Not Covered
place an annual Document –                 Certification Bodies   + Part II clause        house training          – IFS Examination      Auditors 4th Edition
programme       to    Appendix 5           4 - Re-Qualification   2.2, section 3, Audit   (2.3(x)), each          Process                Nov 2005 – Section
include at least 5                         of Certification       experience              auditor must                                   2 (Clause 2.4)
audits or 10 audit                         personnel                                      complete (and pass
days of on site                                                                           the exam) GLOBAL
auditing    at   a                                                                        GAP online training
number of different                                                                       (5.3.2(iii)), 5.4.3(ii)
organisation, against                                                                     for every GLOBAL
the relevant GFSI                                                                         GAP version
approved standard                                                                         released, requires
and to maintain                                                                           that auditors stay
category      and                                                                         abreast of legislation
scheme knowledge,                                                                         (Part II; 4.4.2.ii and
with sign off for                                                                         5.4.3.ii)a
auditor re-approval.



7.5.7. Continued
Training
The auditor must be     Appendix 2 -       HACCP Certification FSSC - Part II          As above                  Part 3 - Section 3.3    SQF Code Appendix Not Covered
kept up to date with    Qualifications,    Regulations – Article  clause 2.2 - Section                           – IFS Examination       3 & Criteria For SQF
category     best       Training and       6                      3 - Audit experience                           Process                 Auditors 4th Edition
practice,    have       Experience                                                                                                       Nov 2005 (Clause
access to and be        Requirements for                                                                                                 5.1, 5.1.1, 5.1.1.1,
able to apply           Auditors                                                                                                         9.1, 9.2)
relevant laws and
regulations and shall
maintain written
records of all
relevant training
undertaken.
                                                                                                                                                     Recommended
     GFSI                                                                                                                                             International
 Benchmarking            BRC Global                                                                                                                 Code of Practice -
                                          Dutch HACCP -                                Global Gap - Fruit                                           General Principles
   Document             Standard For                                                                          IFS Standard -     SQF 2000 Code –
                                          Option B - June           FSSC - 22000        & Veg - Version                                             of Food Hygiene -
 Requirements -         Food Safety -                                                                            Version 5            Level 2
                                               2006                                        Sept 2007                                                   CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                        1969 Rev 4 - 2003


7.5.8
Attributes and
Competencies
The Certification     Appendix 2 -       Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF Not Covered
Body must have a      Qualifications,    Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
system in place to    Training and       2.2 Specific                                                        Auditors              Nov 2005 - Code of
ensure auditors       Experience         requirements with                                                                         Conduct (10 – SQF
conduct themselves    Requirements for   respect to the                                                                            Auditors Code of
in a professional     Auditors           HACCP Auditor                                                                             Conduct)
manner.     The
following provide
examples     of
required behaviour.
Ethical, i.e. fair, Appendix 2 -         Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF Not Covered
truthful, sincere,   Qualifications,     Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
honest and discreet. Training and        2.2 Specific                                                        Auditors              Nov 2005 - Code of
                     Experience          requirements with                                                                         Conduct (10 – SQF
                     Requirements for    respect to the                                                                            Auditors Code of
                     Auditors            HACCP Auditor                                                                             Conduct)
Open minded, i.e. Appendix 2 -           Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF Not Covered
willing to consider Qualifications,      Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
alternative ideas or Training and        2.2 Specific                                                        Auditors              Nov 2005 - Code of
points of view.      Experience          requirements with                                                                         Conduct (10 – SQF
                     Requirements for    respect to the                                                                            Auditors Code of
                     Auditors            HACCP Auditor                                                                             Conduct)
Diplomatic,     i.e. Appendix 2 -        Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF Not Covered
tactful in dealing Qualifications,       Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
with people.         Training and        2.2 Specific                                                        Auditors              Nov 2005 - Code of
                     Experience          requirements with                                                                         Conduct (10 – SQF
                     Requirements for    respect to the                                                                            Auditors Code of
                     Auditors            HACCP Auditor                                                                             Conduct)
                                                                                                                                                              Recommended
     GFSI                                                                                                                                                      International
 Benchmarking                BRC Global                                                                                                                      Code of Practice -
                                              Dutch HACCP -                                Global Gap - Fruit                                                General Principles
   Document                 Standard For                                                                           IFS Standard -     SQF 2000 Code –
                                              Option B - June           FSSC - 22000        & Veg - Version                                                  of Food Hygiene -
 Requirements -             Food Safety -                                                                             Version 5            Level 2
                                                   2006                                        Sept 2007                                                        CAC/RCP - 1-
   Guidance                    Issue 5
  Document 5                                                                                                                                                 1969 Rev 4 - 2003


Observant,   i.e.         Appendix 2 -       Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF      Not Covered
actually aware of         Qualifications,    Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
physical                  Training and       2.2 Specific                                                        Auditors              Nov 2005 - Code of
surroundings and          Experience         requirements with                                                                         Conduct (10 – SQF
activities.               Requirements for   respect to the                                                                            Auditors Code of
                          Auditors           HACCP Auditor                                                                             Conduct)
Perceptive,    i.e.       Appendix 2 -       Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF      Not Covered
instinctive, aware of     Qualifications,    Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
and      able    to       Training and       2.2 Specific                                                        Auditors              Nov 2005 - Code of
understand                Experience         requirements with                                                                         Conduct (10 – SQF
situations.               Requirements for   respect to the                                                                            Auditors Code of
                          Auditors           HACCP Auditor                                                                             Conduct)
Versatile, i.e. adjust    Appendix 2 -       Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF      Not Covered
readily to different      Qualifications,    Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
situations.               Training and       2.2 Specific                                                        Auditors              Nov 2005 - Code of
                          Experience         requirements with                                                                         Conduct (10 – SQF
                          Requirements for   respect to the                                                                            Auditors Code of
                          Auditors           HACCP Auditor                                                                             Conduct)
Tenacious,     i.e.       Appendix 2 -       Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF      Not Covered
persistent, focussed      Qualifications,    Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
on      achieving         Training and       2.2 Specific                                                        Auditors              Nov 2005 - Code of
objectives.               Experience         requirements with                                                                         Conduct (10 – SQF
                          Requirements for   respect to the                                                                            Auditors Code of
                          Auditors           HACCP Auditor                                                                             Conduct)
Decisive, i.e. timely     Appendix 2 -       Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF      Not Covered
conclusions based         Qualifications,    Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
on logical reasoning.     Training and       2.2 Specific                                                        Auditors              Nov 2005 - Code of
                          Experience         requirements with                                                                         Conduct (10 – SQF
                          Requirements for   respect to the                                                                            Auditors Code of
                          Auditors           HACCP Auditor                                                                             Conduct)
Self reliant, i.e. acts   Appendix 2 -       Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF      Not Covered
independently whilst      Qualifications,    Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
interacting               Training and       2.2 Specific                                                        Auditors              Nov 2005 - Code of
effectively     with      Experience         requirements with                                                                         Conduct (10 – SQF
others.                   Requirements for   respect to the                                                                            Auditors Code of
                          Auditors           HACCP Auditor                                                                             Conduct)
                                                                                                                                                           Recommended
     GFSI                                                                                                                                                   International
 Benchmarking             BRC Global                                                                                                                      Code of Practice -
                                              Dutch HACCP -                                Global Gap - Fruit                                             General Principles
   Document              Standard For                                                                              IFS Standard -       SQF 2000 Code –
                                              Option B - June           FSSC - 22000        & Veg - Version                                               of Food Hygiene -
 Requirements -          Food Safety -                                                                                Version 5              Level 2
                                                   2006                                        Sept 2007                                                     CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                              1969 Rev 4 - 2003


Integrity – aware of   Appendix 2 -          Requirements for        ISO 22003 -7.2..1.2   General Regulations   Part 3 – Section 3 –  Criteria For SQF Not Covered
need         for       Qualifications,       Certification Bodies-                         R Part I, 4.9.3       requirements for IFS Auditors 4th Edition
confidentiality and    Training and          2.2 Specific                                                        Auditors              Nov 2005 - Code of
observing              Experience            requirements with                                                                         Conduct (10 – SQF
professional code of   Requirements for      respect to the                                                                            Auditors Code of
conduct.               Auditors              HACCP Auditor                                                                             Conduct)
7.6. Conflict of
Interest
The Certification      Section III – 4.3     Guide 65 and IAF        ISO 22003 – 5.2       General Regulations   Part 3 - Section 2.4   SQF Code (Clauses Not Covered
Body and the           Auditor Selections.   Guide 65 Guidance                             – Part I - 5.4.4      - Certification        10.13.1 / 5.2.2)
Auditors      they                                                                         Independence and      bodies
employ must avoid                                                                          Confidentiality       responsibilities for
any conflict of                                                                                                  the IFS trainers and
interest,     with                                                                                               the IFS auditors
particular regard to
auditing, training
and consultancy,
and must sign
Confidentiality
Agreements       to
demonstrate
commitment in this
regard.
7.7. Minimum
Requirements for
Audit Reports
See    list  with  Section III – 11 –        HACCP Certification     ISO 22003 – 9.17 &  Annex I.3 -             Part 1 –Section  5.7 -  SQF Guidance on Not Covered
reporting items in Audit Reporting           Regulations 2006 –      FSSC Part II        Registration data        Audit Report -Part 4 the Application of
section 7.7.                                 Article 17                                  requirements            – Reporting &           ISO / IEC Guide
                                                                                                                 Appendix 1 – Audit  65:1996           11
                                                                                                                 Report                  Evaluation Report
                                                                                                                                         (Clauses 11.1 / 11.2)

7.8. Evaluation
                                                                                                                                                Recommended
     GFSI                                                                                                                                        International
 Benchmarking             BRC Global                                                                                                           Code of Practice -
                                            Dutch HACCP -                          Global Gap - Fruit                                          General Principles
   Document              Standard For                                                                     IFS Standard -    SQF 2000 Code –
                                            Option B - June      FSSC - 22000       & Veg - Version                                            of Food Hygiene -
 Requirements -          Food Safety -                                                                       Version 5           Level 2
                                                 2006                                  Sept 2007                                                  CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                   1969 Rev 4 - 2003


Where      scoring,     Appendix 4 -       No Grading system   No Scoring System   General Regulations   Part 1 – Section 5.8 -  SQF Code 2000 Not Covered
ranking and grading    Summary of Grading in place                                 Part I - 4.9.3. &      Scoring, conditions (Clauses 10.16.2.1 /
systems are applied,   Criteria, Action                                            General Regulations   of issuing audit        10.16.2.2 / 10.16.2.3
they must be clearly   Required and Audit                                          Part I - 4.9.4        report and certificate
explained by the       Frequency
Standard Owner.
The audit report
must clearly express
where the site is in
compliance, or not
in compliance, with
the Standard. In the
case where a non-
conformity      is
identified by the
auditor, clear and
concise details of a
non-conformance
shall be provided in
the audit report.

7.9. Corrective
Action/Closure of
Non Conformities
                                                                                                                                                    Recommended
     GFSI                                                                                                                                            International
 Benchmarking           BRC Global                                                                                                                 Code of Practice -
                                           Dutch HACCP -                         Global Gap - Fruit                                                General Principles
   Document            Standard For                                                                      IFS Standard -        SQF 2000 Code –
                                           Option B - June        FSSC - 22000    & Veg - Version                                                  of Food Hygiene -
 Requirements -        Food Safety -                                                                        Version 5               Level 2
                                                2006                                 Sept 2007                                                        CAC/RCP - 1-
   Guidance               Issue 5
  Document 5                                                                                                                                       1969 Rev 4 - 2003


All non conformities, Section III – 8 –  HACCP Certification   FSSC Part II –    General Regulations   Part 1 – Section        SQF Guidance on      Not Covered
as defined in Part I Non Conformities    Regulations 2006 –    Section 8         Part I – Section 6    5.7.2.1/5.7.2.2 -       the Application of
Section 3, must and Corrective Action Article 5                                                        Company's               ISO / IEC Guide
have     corrective                                                                                    completion of the       65:1996 – Section  
action plans and                                                                                       corrective action       12 Decisions on
evidence       of                                                                                      plan & 5.7.2.3          Certification & SQF
implementation                                                                                         Auditor validation of   2000 Code – Section 
submitted for the                                                                                      the action plan         10.17 – Non 
Certification Body to                                                                                                          Conformance
verify that the
applicant meets the                                                                                                             SQF Code 2000
requirement of the                                                                                                             (Clauses 12.2)
Standard.
Verification may
take the form of
further     on-site
assessment or of
submitted
paperwork including
updated procedures,
records,      and
photographs etc,
assessed by a
technically
competent member
or group within the
Certification Body.
All evidence of
corrective action
must be returned,
completed and
7.10. Certification
Decision
                                                                                                                                                         Recommended
     GFSI                                                                                                                                                 International
 Benchmarking             BRC Global                                                                                                                    Code of Practice -
                                              Dutch HACCP -                            Global Gap - Fruit                                               General Principles
   Document              Standard For                                                                          IFS Standard -       SQF 2000 Code –
                                              Option B - June        FSSC - 22000       & Veg - Version                                                 of Food Hygiene -
 Requirements -          Food Safety -                                                                            Version 5              Level 2
                                                   2006                                    Sept 2007                                                       CAC/RCP - 1-
   Guidance                 Issue 5
  Document 5                                                                                                                                            1969 Rev 4 - 2003


The Standard Owner     Section III – 10.1 –  HACCP Certification   ISO 22003 - 7.2.3   General Regulations   Part 3 - Section 2.3   SQF Guidance on     Not Covered
must require that      Certification         Regulations 2006 –                        – Part I – Section    - Certification        the Application of
each assessment                              Article 6                                 6.3.1 & Part II –     Decision               ISO / IEC Guide
report is given a                                                                      Section 2.3                                  65:1996 Section 4.2
thorough technical                                                                                                                  - Organisation
review prior to                                                                                                                     (Clauses 4.2.1 /
granting,                                                                                                                           4.2.2 / 4.2.3)
suspending,
withdrawing or
renewing
certification. The
review shall ensure
that reviewers are     Section III – 10.1 –  HACCP Certification   ISO 22003 - 7.2.3   General Regulations   Part 3 - Section 2.3   SQF Guidance on     Not Covered
impartial      and     Certification         Regulations 2006 –                        – Part I – Section    - Certification        the Application of
technically                                  Article 6                                 6.3.1 & Part II –     Decision               ISO / IEC Guide
competent        to                                                                    Section 2.3                                  65:1996 Section 4.2
understand      the                                                                                                                 - Organisation
content of reports                                                                                                                  (Clauses 4.2.1 /
and that the reports                                                                                                                4.2.2 / 4.2.3)
accurately assessed
to demonstrate
satisfactory
evidence        of
compliance with the
scheme
that        all      Section III – 10.1 –  HACCP Certification     ISO 22003 - 7.2.3   General Regulations   Part 3 - Section 2.3   SQF Guidance on     Not Covered
requirements of the Certification          Regulations 2006 –                          – Part I – Section    - Certification        the Application of
standard have been                         Article 6                                   6.3.1 & Part II –     Decision               ISO / IEC Guide
fully covered, using                                                                   Section 2.3                                  65:1996 Section 4.2
any     supporting                                                                                                                  - Organisation
notes made during                                                                                                                   (Clauses 4.2.1 /
the assessment by a                                                                                                                 4.2.2 / 4.2.3)
suitably qualified
auditor.
                                                                                                                                                         Recommended
     GFSI                                                                                                                                                 International
 Benchmarking            BRC Global                                                                                                                     Code of Practice -
                                             Dutch HACCP -                             Global Gap - Fruit                                               General Principles
   Document             Standard For                                                                           IFS Standard -       SQF 2000 Code –
                                             Option B - June          FSSC - 22000      & Veg - Version                                                 of Food Hygiene -
 Requirements -         Food Safety -                                                                             Version 5              Level 2
                                                  2006                                     Sept 2007                                                       CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                            1969 Rev 4 - 2003


that the scope of Section III – 10.1 –  HACCP Certification        ISO 22003 - 7.2.3   General Regulations   Part 3 - Section 2.3   SQF Guidance on     Not Covered
the report covers Certification         Regulations 2006 –                             – Part I – Section    - Certification        the Application of
the scope applied                       Article 6                                      6.3.1 & Part II –     Decision               ISO / IEC Guide
for by the client,                                                                     Section 2.3                                  65:1996 Section 4.2
and that the report                                                                                                                 - Organisation
provides satisfactory                                                                                                               (Clauses 4.2.1 /
evidence that all                                                                                                                   4.2.2 / 4.2.3)
areas of the scope
have been fully
investigated.
That all areas of non- Section III – 10.1 –  HACCP Certification   ISO 22003 - 7.2.3   General Regulations   Part 3 - Section 2.3   SQF Guidance on     Not Covered
conformity have        Certification         Regulations 2006 –                        – Part I – Section    - Certification        the Application of
been identified and                          Article 6                                 6.3.1 & Part II –     Decision               ISO / IEC Guide
effective corrective                                                                   Section 2.3                                  65:1996 Section 4.2
action has been                                                                                                                     - Organisation
taken to resolve                                                                                                                    (Clauses 4.2.1 /
these             non-                                                                                                              4.2.2 / 4.2.3)
conformities.

The client must be Section III – 10.2       Article 16             ISO 22003 - 9.7 -   General Regulations   Part 1 – Section 9 –  SQF Guidance on      Not Covered
made aware that                                                    Appeals             – Part I – Section    Appeal Process        the Application of
they can appeal                                                                        6.3.1 & Part II –                           ISO / IEC Guide
against       the                                                                      Section 2.3                                 65:1996 Section 7 – 
certification decision.                                                                                                            Appeals, Complaints
                                                                                                                                   and Disputes
                                                                                                                                   (Clause 7.1)
                                                                                                                                   SQF 2000 Code – 
                                                                                                                                   Section 8. 6
7.11. Distribution
of Audit Reports
                                                                                                                                                         Recommended
     GFSI                                                                                                                                                 International
 Benchmarking            BRC Global                                                                                                                     Code of Practice -
                                           Dutch HACCP -                            Global Gap - Fruit                                                  General Principles
   Document             Standard For                                                                        IFS Standard -         SQF 2000 Code –
                                           Option B - June        FSSC - 22000       & Veg - Version                                                    of Food Hygiene -
 Requirements -         Food Safety -                                                                          Version 5                Level 2
                                                2006                                    Sept 2007                                                          CAC/RCP - 1-
   Guidance                Issue 5
  Document 5                                                                                                                                            1969 Rev 4 - 2003


Audit reports shall Section III – 11 –    HACCP Certification   FSSC Part II clause General Regulations   Part 1 – Section 7 -     SQF 2000 Code –      Not Covered
be made available Audit Reporting         Regulations -         2.1 ISO 22003 9.1.7 – Part I – Section    Distribution and         Section 10.16 – 
to      authorised                        Appendix 2                                4.4.1                 storage of the Audit     Audit Reports
parties, at the                                                                                           report                   (Clause 10.16.2.7)
discretion of the
contracted client.
Ownership of the
audit      report,
determination of
details     made
available     and
authorisation for
access shall remain
with the contracted
client.

				
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