A ROADMAP for FOOD SAFETY PROTOCOLS

A ROADMAP forFOOD SAFETY PROTOCOLS

A Roadmap for Food Safety Protocols

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Provincial and Federal Regulatory Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

USA Export - Regulatory Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Third Party Food Safety Audits - Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Third Party Food Safety Audits: Non-Certified Audits or Second Party Audits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Third Party Food Safety Audits: GFSI Audits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

HACCP Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Other Food Safety Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Glossary / Quick Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

TABLE OF CONTENTS


INTRODUCTION

Food and Beverage Manitoba’s Roadmap for Food Safety Protocols is a resource to assist food and beverage processors navigate through the various food safety programs and assist with direction

and planning for their businesses . This manual reviews the various levels of food safety protocols and regulations in place and what procedures and accompanying training and/or certifications are

required to achieve those standards .

Food and Beverage Manitoba hosts a comprehensive training program that allows our members to move the industry forward with confidence . For more information on courses available, visit

foodbeveragemb .ca or contact the office to discuss .

Food & Beverage Manitoba12 - 59 Scurfield Blvd.Winnipeg, ManitobaR3Y 1V2(204) [email protected]

Copyright © 2021 Food & Beverage Manitoba


There are a number of different regulatory requirements that apply to food production . The main regulatory requirements that apply to food processors are listed here:

REQUIRED / STANDARD Operations the Regulations Apply To Formal Training Required or Recommended by the Standard

Courses Available(please note this is not an exhaustive list)

Food and Food Handling Establishment Regulations (Manitoba Agriculture)

Provincial regulations that apply to food and food handling establishments including abattoirs within Manitoba .

Any facility or location where food products are manufactured, processed, prepared, packaged, stored or serviced is considered a food premise . This includes food service and food retail establishments such as restaurants, cafes, take-outs, catering facilities, mobile vending carts, grocery stores, farmers markets and temporary food events at fairs or festivals . Includes food handling establishments such as food processing plants, meat processing plants, slaughterhouses, warehouses and transportation vehicles .

In the City of Winnipeg:• Food service establishments with less

than five (<5) food handlers must have a person on staff who has successfully completed the Certified Food Handler Training program .

• Food service establishments with more than five (>5) food handlers working at any one time must have a person who has successfully completed the Certified Food Handler Training Program ON DUTY at all times .

Food Handler Certificate is not mandatory outside of the City of Winnipeg but strongly recommended .

Certified Food Handler Training Program – offered by Manitoba Health, Seniors and Active Living . https://www .gov .mb .ca/health/public health/environmentalhealth/protection/foodsafe .html

Can also be taken through an approved private contractor: https://www .gov .mb .ca/health/public health/environmentalhealth/protectio n/foodsafe .html

Safe Food for Canadians Regulations (SFCR)(CFIA)

Federal regulations that applyto food for human consumption (including ingredients) that is imported, exported,or inter-provincially traded for commercial purposes . It also applies to the slaughter of food animals from which meat products to be exported or inter-provincially traded may be derived .

No specific training is required under these regulations, however it may be useful to take training related to:

• The SFCR requirements

• HACCP (or developing a preventive control plan) . Any training related to HACCP based on the Codex Alimentarius principles could be helpful

Examples of training available:

Online, self-paced courses:

• Online Safe Food for Canadians Regulations Self-Paced Express Learning Course https://food-industry .ca/safe-food-for- canadians-regulations- course .php

Other courses• NSF SFCR Preventive Controls and

Traceability Requirements https://food- industry .ca/safe-food-for- canadians-regulations- course .php

• Food Safety Solutions Developing Your Preventive Control Plan Workshop

For HACCP courses — see HACCP Training section of this document .

PROVINCIAL / FEDERAL — Regulatory Requirements


If a food processor wants to export their products to the United States, they must comply with the Safe Food for Canadians Regulations (SFCR) referenced on page 4, as well as the regulatory requirements in the country that they will export to . The main regulatory requirements that apply to food processors exporting food to the USA are listed below:



Food Safety Modernization Act (FMSA)

(US FDA)

In general, the FSMA regulation applies to domestic and foreign food facilities that are required to register with section 415 of the Food, Drug, & Cosmetic Act .

The regulations include different rules that apply to different segments of the food supply chain:

FSMA requires FDA-regulated food and beverage facilities to have at least one Preventive Controls Qualified Individual (PCQI) . A FSMA PCQI must have successfully completed the FDA-recognized training program, provided by the Food Safety Preventive Controls Alliance (FSPCA) .

FSPCA provides training and also trains Lead Instructors to be able to provide FSMA compliant training: https://www .ifsh .iit .edu/fspca

Training is also developed specific to certain rules by the Produce Safety Alliance (PSA) and Sprout Safety Alliance (SSA) .

A list of FSPCA Lead Instructors is available here: https://fspca .force .com/FSPCA/s/lead-instructors?language=en_US

Preventive Controls for Human Food Rule &Preventive Controls for Animal Food Rule

• Regulations apply to FDA-covered producers of human and animal food (producers in the US as well as those exporting to the US)

Certain activities must be completed by a preventive controls qualified individual who has “successfully completed training in the development and application of risk- based preventive controls” .

These courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum .

Sites can take training provided by FSPCA or by another organization as long as the training is conducted by an FSPCA-trained lead instructor .

Many recognized certification bodies (CBs) provide this training (e .g . SGS, NSF, SAI Global, etc .)

US EXPORT— Regulatory Requirements




Produce Safety Rule

• Regulations include minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption

• Exemptions exist for: - Produce that is not a raw agricultural

commodity (RAC) . A raw agricultural commodity is any food in its raw or natural state .

- Food grains - Produce that is used for personal or

on-farm consumption - Farms that have an average annual

value of produce sold during the previous three-year period of $25,000 or less

(see regulations for a full list of exemptions)

Employees are required to receive training under the Produce Safety Rule, with specific topics to be covered .

As well, Section 122 .22(c) of the Produce Safety Rule requires that at least one supervisor or responsible party for a covered farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the FDA . The current standardized curriculum was developed by the Produce Safety Alliance (PSA), in collaboration with FDA and USDA .

The Produce Safety Alliance and Sprout Safety Alliance have developed Grower Training Courses to meet these requirements . They also train lead instructors to be able to train these courses .

Supervisors or responsible parties may use other training programs as long as the training is equivalent to the standardized curriculum .

Produce Safety Alliance – Grower Training Course: https://producesafetyalliance .cornell .edu/training/grower-training- courses/

Sprout Safety Alliance – Sprout Grower Training Course: https://www .ifsh .iit .edu/ssa/resourc es/ssa-training

Other courses are available through other providers (most recognized certification bodies will also provide this training) .

Foreign Supplier Verification Program (FSVP) Rule

• Regulations apply to US importers of food; however, importers may request information from their foreign suppliers or others to meet their FSVP requirements .

FSPCA has developed an FSVP Course that will provide participants with the knowledge to implement the requirements of the FSVP Rule .

This is recommended, but not mandatory training .




Intentional Adulteration Rule: Mitigation Strategies to Protect Food Against Intentional Adulteration

• With some exceptions, this rule applies to both domestic and foreign companies that are required to register with the FDA as food facilities under the Federal Food, Drug, and Cosmetic (FD&C) Act

• This rule is designed to primarily cover large companies whose products reach many people, exempting smaller companies

• Does not cover farms

• Does cover animal food

• Does not cover operations that only hold foods, except the holding of food in liquid storage tanks

According the IA rule, individuals assigned to work at actionable process steps and their supervisors, are required to receive training in food defense awareness .

This requirement is flexible . Individuals may choose FSPCA training or a similar food defense awareness training to satisfy this requirement .

FSPCA a Food Defense Awareness for the Intentional Adulteration Rule training course

https://www .ifsh .iit .edu/fspca/courses/intentional-adulteration

USDA Food Safety and Inspection Services (FSIS)

USDA regulations cover producers of meat, poultry, seafood and egg products .

Companies who produce these products fall under the USDA regulations, and not the FSMA regulations listed above .There is an agreement between Canada and the US that the food safety programs are considered to be equivalent in each country .

These commodities have specific export requirements that can be found here: https://www .inspection .gc .ca/exporting- food-plants-or-animals/food- exports/eng/1323723342834/1323723662195

There are no mandated training courses required for USDA regulatory compliance, however the regulations do include requirements for implementing HACCP systems .

HACCP training would be beneficial to companies looking to comply with the USDA regulations .



Outside of the regulatory requirements, many customers (retailers, processors, etc .) often require that a food or beverage manufacturer have a third party food safety audit in order to meet their supplier requirements . Third party audits are done by companies called Certification Bodies (CBs) . A certifying body is an organization that has been accredited for a sector and can provide compliance certificates .

Third party audits can be simplified into two levels:

1 . Non-certification audits (also sometimes called HACCP Audits, GMP Audits, Food Safety and Quality Systems Audits, GAP (Good Agricultural Practices) Audits, or GDP (Good Distribution Practices) Audits .a . Most certification bodies have their own proprietary standard HACCP audit, that a company can get audited against .b . This level of audit also includes customer specific audits (sometimes called second party audits) that are performed by a certification body on behalf of the customer . These might include

audits for retailers (e .g . Costco, Loblaws, Whole Foods, etc .) OR audits for foodservice customers (e .g . A&W, McDonalds, Starbucks, etc .)

2 . Certification audits such as GFSI (Global Food Safety Initiative) benchmarked audits are certification audits performed by certification bodies that are accredited to perform that specific audit for another standard owner or certification program owner . This means that there is an additional level of oversight to the Certification Body to make sure the audit protocols are followed, auditors have the required credentials, etc . GFSI audits are considered by many to be the gold standard of third party food safety audits .a . GFSI audits include audits conducted at all levels of the food supply chain (production, manufacturing, storage/distribution, packaging material manufacturing, retail, etc .) .b . GFSI benchmarked schemes include audits from certification program owners such as: SQF, BRCGS, FSSC 22000, IFS, CanadaGAP, Global GAP, etc .

3 . A specific audit that might be chosen for Manitoba food and beverage processors is the Manitoba HACCP Advantage standard . https://www .gov .mb .ca/agriculture/food-safety/at-the-food-processor/mb-haccp-advantage/index .html . This program is administered through Manitoba Agriculture Food Safety and Inspection Branch . There are two recognition levels: GMP and HACCP .

THIRD PARTY FOOD SAFETY AUDITS — Overview


Certification Body Proprietary Audit Standards:Each major certification body will have their own HACCP or Food Safety audit standard . A list of some of these audits is below (note this list is not a complete list as there are many audits at this level):

• NSF Supplier Assurance Audits (for Food Manufacturing, Packaging Materials, Beverage Facilities, Good Distribution Practices)• AIB Consolidated Standards (for Prerequisite and Food Safety Programs, Packaging Materials, Fresh Cut Produce, Packinghouses, Retail Facilities, Grain Handling Facilities or Food Distribution

Centers)• PJRFSI HACCP GMP Audit• SGS GMP of HACCP Audits• Dicentra HACCP Audits

STANDARD Why would a company choose this audit standard?

Formal Training Required or Recommended by the Standard


Certification Body proprietary audit standards Usually their customer requires them to have a third party food safety audit . This level of audit is a good option for a manufacturer if they are not required to have a GFSI audit, because these audits are usually shorter in duration, take less time to develop and implement the program requirements, and are more cost effective than a GFSIaudit

Each customer standard has their own specific requirements; so specific training requirements differ widely .


For other training, see the GFSI audit section or the Other Food Safety Training section of this document .

Customer Second Party Audit Standards(e .g . retail or foodservice audits or addendums)

A customer requires that the manufacturer has an audit against their specific standards . This may be a full audit OR an addendum added on to another non-certification or GFSI audit .

Each customer standard has their own specific requirements; so specific training requirements differ widely .

Most standards require sites to have a HACCP/Food Safety plan in place, so HACCP Training is often a requirement .


THIRD PARTY FOOD SAFETY AUDITS — Non-Certified Audits or Second Party Audits


STANDARD Why would a company choose this audit standard?

Formal Training Required or Recommended by the Standard


Manitoba HACCP Advantage A Manitoba processor may choose to implement this standard to demonstrate asite’s implementation of their HACCP system, or as the basis for another food safety system or standard (e .g . GFSI, etc .) .

The program requires training for the HACCP team, and for internal auditors . It does not specify any particular course that must be taken for either type of training .


For internal auditor training, see the GFSI audit section or the Other Food Safety Training section of thisdocument .


Certification Body Proprietary Audit Standards:The table below outlines some of the more common GFSI audits standards implemented by food and beverage manufacturers in Canada . For an exhaustive list of GFSI audit standards: https://mygfsi .com/wp-content/uploads/2019/09/CPO_printable- version_A3_20200424 .pdf .

In general, each GFSI standard owner offers training on the following topics:• Standard specific training to help attendees become familiar with the requirements and how to implement them• Auditor Training for individuals wishing to audit to that Standard• Internal auditor training for auditees certified to that Standard• Some schemes offer training on other food safety topics like food defence, risk assessment, etc .

STANDARD or Certification Program Owner

Sector of the Food Supply Chain Formal Training Required or Recommended by the Standard


Standard Specific Auditor Training Courses

CanadaGAP Farming of horticultural products (specific products in scope)

Wholesale, repacking and brokerage of fresh fruits and vegetables

No specific training is required by the standard however training is available to provide sites with additional knowledge of the standard .

Wholesalers, re-packers and brokers are required to develop a HACCP plan, so HACCP training may be beneficial .

Understanding CanadaGAP Training https://www .canadagap .ca/progr am/training-resources/


CanadaGAP Auditor Training Course (must be provided by an approved CanadaGAP Trainer) https://www .canadagap .ca/ program/auditors/

GlobalGAP Farming of plants

Pre-processing handling of plant products

Farming of fish

No specific training is required by the standard however training is available to provide sites with additional knowledge of the standard .

QMS and internal inspectors require GlobalGAP training . HACCP training may be beneficial .

The GlobalGAP Academy provides training for sites (public and private), auditors and certification bodies, as well as consultants (Farm Assurers) . They also qualify approved trainers . https://www .globalgap .org/uk_e n/what-we-do/the-gg-system/gg-academy/


All GlobalGAP inspectors and auditors are required to pass an online test . All auditors have to attend the GlobalGAP QMS Auditor Training .

THIRD PARTY FOOD SAFETY AUDITS — GFSI Audits






FSSC 22000 Farming of plants

Farming of grains and pulses


Processing of plant perishable products

Processing of animal and plant perishable products (mixed products)

Processing of ambient stable products

Module 6: At least one member of the HACCP team needs a certificate of formal HACCP training from a recognized institution of minimum 2 days/16 hrs; taken within the last 5 years .

Module 2, 3, 4 & 5: The designated person responsible for the food safety system must have formal training (e .g . HACCP training)

Module 3&5: In-house pest control operators must have minimum formal training

Module 2&3: Individuals handling pesticide materials must be trained .

Training centres are approved by the PrimusGFS Certification Program to perform formal certificated training .

Training centers use approved PrimusGFS Trainers . http://primusgfs .com/training/

There are two courses available:• PrimusGFS Standard (3

days) — mandated for auditors, optional for auditees .

• PrimusGFS Auditor Training Day (1 day) — mandated for auditors .


Auditors must take: PrimusGFS Standard (3 days) &PrimusGFS Auditor Training Day (1 day)






BRCGS(food, packaging materials, storage and distribution, etc .)

Pre-processing handling of plant productsFood and beverage processing Processing of animal food and pet foodStorage and distribution production of food packaging food retail

Depending on the specific standard (e .g . food, packaging, etc .), training requirements may differ, but generally:• Training is required for the

HACCP Team Leader• Internal auditor training is

required for internal auditors (formal third party training not required but may be useful)

Other training that may be useful to meet standard requirements:• Food fraud training• Food defence training• Root cause analysis training

Training is available on each of the different standards in order to provide information on standard requirements . For e .g .• BRCGS food sites training

(2 days)• BRCGS auditor training

(3 days) (can be taken by sites or auditors)

https://www .brcgs .com/training/

Other product safety courses areoffered by BRCGS . These courses are not mandated to be taken by the sites, however provide an option for training . Courses include:• Validation and Verification• Environmental Monitoring• Internal Auditor• Risk Assessment• HACCP• Vulnerability Assessment for

Food Fraud• Root Cause Analysis

To receive a certificate from BRCGS training must be taken from a BRCGS Approved Training Partner .

Auditor Training can take 2 paths depending on if they have another registered QMS Lead Auditor course or not .1 . BRCGS Lead Auditor Training

(5 days)2 . BRCGS Auditor Training

(3 days)

Auditor training must be taken from a BRCGS Approved Training Partner .






Safe Quality Food (SQF) Farming of plants and animals


Food and beverage processing

Processing of animal food and pet food

Storage and distribution production of food packaging food retail

Depending on the specific standard (e .g . food, packaging, etc .), training requirements may differ, but generally, the SQF Practitioner and substitute must have:• HACCP Training that is a

minimum two-day duration and assessed

• knowledge of the SQF Code requirements . The “Implementing SQF Systems” training course is not mandatory for SQF practitioners but is strongly recommended .

Staff conducting internal audits shall be trained and competent in internal audit procedures (formal third party training not required but may be useful)

Training Centers are licensed by SQFI to conduct SQF specific courses such as Implementing SQF Systems, Advanced Practitioner, and more . Training Centers employ licensed SQF Trainers who are trained to educate knowledge-seeking individuals on the SQF Program

Training is available on each of the different standards in order to provide information on Standard requirements . https://www .sqfi .com/events- training/#categories=&tribe_eve nts_cat=

• Implementing SQF Training can be taken online or in person

• Implementing SQF Quality Systems Training is also available

• There is an SQF Advanced Practitioner Course, designed for the SQF practitioner seeking further information on how to improve and maintain the supplier’s SQF System

• SQF Internal Auditor training is also available

For HACCP courses — see HACCP training section of this document .

SQF Auditor Training includes:

• Auditing the SQF Code Requirements

• Auditing the SQF Quality Code Requirements

Auditors must take an SQFI provided 4 hour update webinar annually .

Auditor training must be taken through SQFI .






FSSC 22000 Pre-processing handling of plant products

Food and beverage processing Processing of animal food and pet food


• The food safety team and those responsible for the operation of the hazard control plan, are competent on the basis of appropriate education, training and/or experience;

• Internal auditors must be competent . Training is not specifically required by may be useful .

• Multi-site Certification: Internal auditors must have completed a FSMS, QMS or FSSC 22000 Lead Auditor Course of 40 hours .

FSSC 22000 training organizations have to comply with the scheme requirements and are monitored under the FSSC 22000 Integrity Program .

Courses available include:

• Implementing FSSC 22000: Designed for the Food Safety Team Leader or those who will need a thorough knowledge of the requirements and the processes of the food safety management system

• Understanding FSSC 22000: Designed for the Food Safety Team, management or those who will need a thorough knowledge of the requirements and the processes of the food safety management system

• FSSC 22000 Internal Auditor

• FSSC 22000 Lead Auditor


FSSC 22000 Lead Auditor Training (5 days)

Auditor training must be taken through an approved FSSC 2200 Training Center .






International Featured Standards(IFS)


Food and beverage processing

Processing of animal food and pet food


• Those responsible for the development and maintenance of the HACCP plan shall have an internal team leader and shall have received adequate training in the application of the HACCP principles and specific knowledge of the products and processes

• The responsibilities for the food defence plan shall be clearly defined . Those responsible shall have the appropriate specific knowledge and training, and have full commitment from the senior management

IFS training is provided by approved Training Centers .

Training is available on each of the different standards in order to provide information on Standard requirements . E .g .

• IFS Food Standard training

• IFS PacSecure training

Other non-standard specific training and seminars available:

• IFS Food Fraud Mitigation Training

• Internal audits and supplier audits from the IFS perspective

• HACCP from the IFS perspective

• IFS Food Defence


IFS Auditor training includes:

• IFS Lead Auditor course or a recognised lead auditor course (e .g . IRCA) with a duration of at least 40 hours

• Candidate shall have taken part in an initial IFS in-house training organized by the certification body (based on the material provided by IFS led by an approved trainer and covering food safety, food-related legislation, assessment practices, etc .) or in an initial training organised by IFS .


As it has been discussed, many regulations and food safety audit standards include HACCP as a core requirement . As such, having formal HACCP training is required, or recommended, by almost every standard .

Just like non-GFSI third party food safety audits, there are a number of different options available . Almost every major certification body, as well as many training organizations, will have their own HACCP course . When offering HACCP training, here are some things to consider:

• To meet many standard requirements, the training should be minimum 2 days (16 hours) duration

• Many standards require “recognized” or “reputable” courses or training agencies . - Look to see that courses have been recognized by the International HACCP Alliance (IHA), IACET (International Accreditors for Continuing Education and Training) or another training

accreditation body . - Some accredited courses will count for CEUs (Continuing Education Units) towards professional development and ongoing learning .

• There are often different levels of HACCP training offered . Some cover GMPs or Prerequisite Plans, some cover HACCP plan development, and some offer information on specialized topics like Verification and Validation, or HACCP for specific industries (e .g . packaging material manufacturing, distribution centres, cannabis operations, etc .) .

HACCP Training


It is often beneficial for food and beverage manufacturers to take training in other topics other than HACCP in order to expand their knowledge and assist them in implementing the requirements of their regulations or chosen food safety standard .

Just like HACCP Training, there are a number of different options available . Almost every major certification body, as well as many training organizations, will offer training in different food safety topics . Below is a list of commonly requested food safety training topics (not an exhaustive list), as well as where to find information on training . Please note that several CBs or training organizations offer these types of training, including Food & Beverage Manitoba .

Internal auditor training:• Each GFSI scheme offers their own Internal Auditing course (see GFSI Audits section above) . Any one of these courses could be used to meet the requirements for internal auditor training

however (e .g . a site does not need to have SQF Internal Auditor training to meet the requirements for internal auditor training as per the SQF standard) .

Food Defence:• As discussed above in the section for USA Export re: FSMA, there is Food Defence training available through the FSPCA .• Several GFSI standards offer Food Defence training (see GFSI Audits section above)

Root Cause Analysis:• Some GFSI standards offer training in Root Cause Analysis (see GFSI Audits section above)

Food Fraud:• Some GFSI standards offer training in food fraud or vulnerability assessments (see GFSI Audits section above)

Food Safety Culture:• Some GFSI standards offer training or resources for food safety culture (e .g . SQF, BRCGS)

Environmental Monitoring:• Some GFSI standards offer training in environmental monitoring programs (see GFSI Audits section above)

Traceability:• There are several CBs or training organizations that offer this type of training

OTHER Food Safety Training


Below is a list of helpful definitions for everyday acronyms and terms used in the food safety industry. For more detailed definitions, please refer to their websites.

GLOSSARY / QUICK REFERENCE

AIBAIB International, formerly the American Institute for Baking, is one of the world’s foremost training organizations on food safety, setting AIB standards for quality and safety .

BRCGS (formerly BRC)British Retail Consortium Global StandardsBRCGS is a leading brand and consumer protection organization, used by over 29,000 certified suppliers in over 130 countries . The BRCGS Standard is a Global Food Safety Initiative (GFSI) recognized certification program .

CanadaGAPGood Agricultural PracticesA program to promote good agricultural practices for fruit and vegetable growers

CBsCertification BodiesA certifying body is an organization that has been accredited for a sector and can provide compliance certificates . This organization is recognized by the authorities of the concerned sector .

CFIACanadian Food Inspection AgencyThe Canadian Food Inspection Agency is a regulatory agency that is dedicated to the safeguarding of food, plants, and animals in Canada, thus enhancing the health and well-being of Canada’s people, environment and economy . The agency is governed by the Minister of Agriculture and Agri-Food and Minister of Health .

FDAUnited States Food & Drug AdministrationThe United States Food and Drug Administration (FDA or USFDA) is a federal agency of the Department of Health and Human Services . The FDA is responsible for protecting and promoting public health through the control and supervision of food safety,

FSMAFood Safety Modernization ActFSMA is the food safety regulatory framework for the USA .

FSPCAFood Safety Preventative Controls AllianceFSPCA is a broad-based public private alliance consisting of industry, academic and government stakeholders whose mission is to develop curricula, and training and outreach programs to support compliance with the prevention-oriented standards of the Food Safety Modernization Act (FSMA) .

FSSC 22000Food Safety System CertificationFood Safety System Certification (FSSC) 22000 is an internationally-accepted certification scheme based on a combination of ISO 22000 sector specific PRP and FSSC additional requirements .

FSVPForeign Supplier Verification ProgramFSVP is a program set in place by the Food and Drug Administration (FDA) . This requires U .S . buyers to make sure they are importing from foreign producers that are manufacturing under the same standards as domestically made foods .

GFSIGlobal Food Safety InitiativeGFSI is a business-driven initiative for the development of food safety management systems to ensure food facilities are processing safe food for consumers .

GlobalGAP Good Agricultural PracticesA program to promote good agricultural practices for fruit and vegetable growers, aquaculture and livestock .

GMPGood Manufacturing PracticesGood manufacturing practices are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages

HACCPHazard Analysis Critical Control PointsA system which identifies, evaluates, and controls hazards which are significant for food safety .

IFSInternational Featured StandardIFS is a GFSI-recognized standard for certifying the safety and quality of food products and product processes .


NSFNational Sanitation FoundationNSF, National Sanitation Foundation, is a non-profit organization founded in 1944, whose goal was to create standards for food safety and sanitation to promote public health . When you purchase NSF certified foodservice products, it means NSF is a internationally recognized certification body .

PCQIPreventative Controls Qualified IndividualA Preventive controls qualified individual “means a qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system .”

PJRFSIPerry Johnson Registrars Food Safety Inc.PJRFSI is a certification body that is accredited to deliver a wide range of GFSI a nd other non-GFSI audit programs .

Primus GFSPrimus GFS is a GFSI benchmarked scheme . Primus GFS certified sites meet the universal food safety standards endorsed and accepted by the largest retailers worldwide .

PSAProduce Safety AllianceThe Produce Safety Alliance (PSA) is a collaboration between Cornell University, FDA, and USDA to prepare fresh produce growers to meet the regulatory requirements included in the United States Food and Drug Administration’s Food Safety Modernization Act (FSMA) Produce Safety Rule .

QMSQuality management systemA quality management system (QMS) is defined as a formalized system that documents processes, procedures, and responsibilities for achieving quality policies and objectives .

RACRaw Agricultural CommodityA raw agricultural commodity (RAC) is any food in its raw or natural state, including all fruits that are washed, colored, or otherwise treated in their unpeeled natural form prior to marketing .

SAI GlobalSAI Global is a multi-national business services company that offers risk management services, quality assurance audit and certification, auditor training, standards information services, and property services .

SFCRSafe Food for Canadians RegulationsThe Safe Food for Canadians Regulations (SFCR) were designed to improve food product quality and safety for Canadian customers . Under the new regime, companies now need a government licence from the Canada Food Inspection Agency to trade food products outside their province, import or export food, or sell to customers at retail . To be licensed, companies must have a rigorous food safety program based on the Hazard Analysis and Critical Control Points (HACCP) methodology .

SGSSGS provides the food industry with audit and certification solutions against a variety of standards .

SQFSafe Quality FoodSQF is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service providers world-wide

SSASprout Safety AllianceThe Alliance helps sprout producers identify and implement best practices in the safe production of sprouts .

USDAUnited States Department of AgricultureThe United States Department of Agriculture, also known as the Agriculture Department, is the U .S . federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food .

USDA FSISUnited States Department of Agriculture Food Safety & Inspection ServicesThe Food Safety and Inspection Service, an agency of the United States Department of Agriculture, is the public health regulatory agency responsible for ensuring that United States’ commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged .

Glossary / Quick Reference continued

A ROADMAP for FOOD SAFETY PROTOCOLS

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