Baking&Snack - November 2011 - 65

FOOD SAFETY Q&A

65

TOM CLARK Now, more than ever, food safety is top of mind for bakeries and snack manufacturing plants. The topic is everywhere — at industry trade shows, in staff meetings and training sessions, and, of course, in these pages. But the abundance of third-party audit systems, many of which are required by various retailers and other customers of baked foods, has been weighing on companies’ time and bottom lines for years. Enter the Global Food Safety Initiative (GFSI). It benchmarks food safety-related schemes against its guidance document and recognizes programs that meet its requirements. Its aim is to ensure consistent results no matter which recognized third-party audit a company uses. Such consistency should reduce the hours and dollars spent to satisfy various customers’ different requirements to make certain no part of a supply chain will contribute to health and safety hazards once a product reaches consumers’ hands. Retailers such as Wal-Mart and Target require that all suppliers be certified by a GFSI-recognized standard, and companies may have a hard time participating in the global marketplace without such certification. In an exclusive interview with Baking & Snack, Tom Clark offered his advice on navigating the tricky waters of compliance and regulation. With a bachelor of science in agriculture with a major in meat science from Ohio State University, Mr. Clark served as regulatory and formulations manager at Shearer’s Foods, Inc., Brewster, OH, for eight years. In early 2010, Mr. Clark shifted his focus to his own company, Food Management Systems, which specializes in helping food manufacturing companies prepare for GFSI-recognized audits. The company also consults on quality system design and implementation, regulatory compliance, laboratory management, policy and procedures development, and the design and delivery of training programs. More information about the company is available at www.foodmanagementsystems.net.

GFSI-recognized audits have become the standard for many bakeries and snack manufacturing plants.
LUCY SUTTON What is the Global Food Safety Initiative? TOM CLARK The Global Food Safety Initiative, coordinated by the Consumer Goods Forum (CIES), was launched in May 2000. The GFSI Foundation Board, a retailer-driven group with manufacturer advisory members, provides the strategic direction and oversees the daily management of GFSI. In general, the GFSI program provides a unifying structure to provide a standardized basis by which independent certification bodies can evaluate the effectiveness of a food manufacturing operation. It began with the goal, “once certified, accepted everywhere.” Without a doubt, GFSI has made great strides in the last few years in reaching its initial goal. Certification under the GFSI format enables suppliers to provide their customers with an objective, widely respected validation that the food was processed and handled according to the highest possible standards at all levels of the supply chain. What GFSI-recognized programs are best-suited for US baking and snack manufacturing companies? The two GFSI standards most common in US bakeries are Safety Quality Food (SQF) and British Retail Consortium (BRC). SQF offers two different standards, or codes: SQF 1000 for primary producers (farmers) and SQF 2000 for manufacturers (processing plants). In 1998, BRC developed and introduced the BRC Technical Standard and Protocol for companies supplying retailer branded food products. The standard was developed to assist retailers in their fulfillment of legal obligations and protection of the consumer by providing a common basis for audits. All GFSI-recognized standards are based on the same GFSI criteria, which makes them similar in what they

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Baking&Snack - November 2011

Table of Contents for the Digital Edition of Baking&Snack - November 2011

Baking&Snack - November, 2011
Contents
Contents
Editorial - Defending Its Borders
News Front - ‘Wheat Belly’ fears bloated
News Front - Marketing standards for children to ease
News Front - USDA’s MyPlate en español
News Front - News in Brief
News Front - Acheson: Ramp up for FSMA plan now
News Front - Reading begins Phase 2 of expansion
News Front - News in Brief
News - Happy 110th Anniversary
News - Frito-Lay goes greener
News - Shearer’s gives back
News/People
Scaled for the Future
Health Claims - Stake A Claim
New On The Shelf
Gums, Hydrocolloids - Water Managers
Honey - Natural Appeal
Ingredient App - Complementary Salts
Ingredient News
Frying Technology - Fried Green Innovation
Employee Safety - Avoiding Accidents
Food Safety Q&A - A World of Safety
Products & Packaging
Industry Images - Packing 'em In
Calendar Of Events
Recent Patents
Marketplace
Ad Index
New Product Spotlight - Faster Food
Baking&Snack - November 2011 - Baking&Snack - November, 2011
Baking&Snack - November 2011 - 2
Baking&Snack - November 2011 - 3
Baking&Snack - November 2011 - 4
Baking&Snack - November 2011 - 5
Baking&Snack - November 2011 - 6
Baking&Snack - November 2011 - Contents
Baking&Snack - November 2011 - 8
Baking&Snack - November 2011 - Contents
Baking&Snack - November 2011 - Editorial - Defending Its Borders
Baking&Snack - November 2011 - 11
Baking&Snack - November 2011 - News Front - ‘Wheat Belly’ fears bloated
Baking&Snack - November 2011 - News Front - News in Brief
Baking&Snack - November 2011 - News Front - News in Brief
Baking&Snack - November 2011 - 15
Baking&Snack - November 2011 - News - Shearer’s gives back
Baking&Snack - November 2011 - News/People
Baking&Snack - November 2011 - 18
Baking&Snack - November 2011 - Scaled for the Future
Baking&Snack - November 2011 - 20
Baking&Snack - November 2011 - 21
Baking&Snack - November 2011 - 22
Baking&Snack - November 2011 - 23
Baking&Snack - November 2011 - 24
Baking&Snack - November 2011 - 25
Baking&Snack - November 2011 - 26
Baking&Snack - November 2011 - Health Claims - Stake A Claim
Baking&Snack - November 2011 - 28
Baking&Snack - November 2011 - 29
Baking&Snack - November 2011 - 30
Baking&Snack - November 2011 - 31
Baking&Snack - November 2011 - New On The Shelf
Baking&Snack - November 2011 - 33
Baking&Snack - November 2011 - 34
Baking&Snack - November 2011 - Gums, Hydrocolloids - Water Managers
Baking&Snack - November 2011 - 36
Baking&Snack - November 2011 - 37
Baking&Snack - November 2011 - 38
Baking&Snack - November 2011 - 39
Baking&Snack - November 2011 - 40
Baking&Snack - November 2011 - Honey - Natural Appeal
Baking&Snack - November 2011 - 42
Baking&Snack - November 2011 - 43
Baking&Snack - November 2011 - 44
Baking&Snack - November 2011 - Ingredient App - Complementary Salts
Baking&Snack - November 2011 - 46
Baking&Snack - November 2011 - 47
Baking&Snack - November 2011 - 48
Baking&Snack - November 2011 - 49
Baking&Snack - November 2011 - Ingredient News
Baking&Snack - November 2011 - 51
Baking&Snack - November 2011 - 52
Baking&Snack - November 2011 - Frying Technology - Fried Green Innovation
Baking&Snack - November 2011 - 54
Baking&Snack - November 2011 - 55
Baking&Snack - November 2011 - 56
Baking&Snack - November 2011 - 57
Baking&Snack - November 2011 - 58
Baking&Snack - November 2011 - Employee Safety - Avoiding Accidents
Baking&Snack - November 2011 - 60
Baking&Snack - November 2011 - 61
Baking&Snack - November 2011 - 62
Baking&Snack - November 2011 - 63
Baking&Snack - November 2011 - 64
Baking&Snack - November 2011 - Food Safety Q&A - A World of Safety
Baking&Snack - November 2011 - 66
Baking&Snack - November 2011 - 67
Baking&Snack - November 2011 - 68
Baking&Snack - November 2011 - Products & Packaging
Baking&Snack - November 2011 - 70
Baking&Snack - November 2011 - 71
Baking&Snack - November 2011 - 72
Baking&Snack - November 2011 - Industry Images - Packing 'em In
Baking&Snack - November 2011 - 74
Baking&Snack - November 2011 - 75
Baking&Snack - November 2011 - 76
Baking&Snack - November 2011 - Calendar Of Events
Baking&Snack - November 2011 - 78
Baking&Snack - November 2011 - Recent Patents
Baking&Snack - November 2011 - 80
Baking&Snack - November 2011 - 81
Baking&Snack - November 2011 - 82
Baking&Snack - November 2011 - 83
Baking&Snack - November 2011 - 84
Baking&Snack - November 2011 - Marketplace
Baking&Snack - November 2011 - 86
Baking&Snack - November 2011 - 87
Baking&Snack - November 2011 - 88
Baking&Snack - November 2011 - 89
Baking&Snack - November 2011 - 90
Baking&Snack - November 2011 - 91
Baking&Snack - November 2011 - 92
Baking&Snack - November 2011 - Ad Index
Baking&Snack - November 2011 - New Product Spotlight - Faster Food
Baking&Snack - November 2011 - 95
Baking&Snack - November 2011 - 96
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