Food Safety Certification Program食品安全认证计划-54页PPT精选文档
gfsi认可的基本标准认证 -回复
gfsi认可的基本标准认证-回复有关GFSI认可的基本标准认证，我会一步一步地回答您的问题。
首先，我们需要了解GFSI是什么。
GFSI代表全球食品安全倡导者（Global Food Safety Initiative），是一个由全球食品零售商、制造商、供应商和其他相关组织组成的非营利性联盟。
GFSI的目标是促进食品安全，鼓励食品行业采用一致的食品安全标准和认证体系。
在GFSI的框架下，有多个认可的基本标准，这些标准由不同的认证机构制定。
这些标准包括但不限于以下几个：1. BRC全球食品安全标准（British Retail Consortium Global Standard for Food Safety）2. FSSC 22000食品安全管理系统认证（Food Safety System Certification 22000）3. IFS国际食品标准认证（International Featured Standards）4. SQF食品安全认证（Safe Quality Food）接下来，我们将逐一探讨这些标准的要求和程序。
首先是BRC全球食品安全标准。
该标准要求组织建立和维护一套全面的食品安全管理体系，以确保食品的质量和安全。
标准的要求包括：食品安全和质量管理体系、建筑和设施、产品控制、过程控制、人员培训和意识、食品防护政策和程序等。
获得BRC认证需要进行初步评估和认证审核。
接下来是FSSC 22000食品安全管理体系认证。
该认证是基于ISO 22000食品安全管理体系的要求，并添加了先进的食品安全要求。
为了获得FSSC 22000认证，组织需要建立并维护一个以食品安全为中心的管理体系，包括食品安全政策、风险分析、计划、实施和操作控制、验证、监控和持续改进等方面的要求。
认证的过程包括文件审核、现场审核和认证审核。
然后是IFS国际食品标准认证。
该认证旨在确保供应商和零售商遵守一系列食品安全和质量要求。
食品安全认证流程
食品安全认证流程Food safety certification is a crucial process that ensures the food we consume is safe and free from harmful contaminants. 食品安全认证是一个至关重要的过程，确保我们所消费的食品是安全的，没有有害的污染物质。
One of the key aspects of the food safety certification process is the implementation of quality control measures throughout the entire production chain. 食品安全认证流程的关键方面之一是在整个生产链上实施质量控制措施。
From farm to fork, every step of the food production process must adhere to strict guidelines and standards set by regulatory bodies to ensure the safety of consumers. 从农场到餐桌，食品生产过程的每一个步骤都必须遵守监管机构设定的严格准则和标准，以确保消费者的安全。
In addition to quality control measures, food safety certification also involves rigorous testing and inspections to identify any potential hazards and ensure compliance with food safety regulations. 除了质量控制措施外，食品安全认证还包括严格的测试和检查，以识别任何潜在的危害，确保符合食品安全法规。
美国餐饮食品安全管理
scoreless，不评分
100 pt & critical，100 分制&关键点 100 pt & no score，100 分制&不公布成绩 100 pt & grade，100分 制&定级 risk based，危险性分析
managerial control of foodborne illness risk factors. Newly permitted establishments that would otherwise be grouped in Category 1 until history of active managerial control of foodborne illness risk factors is achieved and documented.
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美国餐饮食品安全州及地方政府 监管部门及职责
（1）州政府公共卫生和农业部门协助FDA 和USDA进行食品安全监管。但州政府 公共卫生和农业部门一般不直接管理餐 饮食品安全工作，负责培训、指导、协 调以及重大事件的处理。
（2）县市政府公共卫生主管部门如卫生 局，负责许可、检查以及违法案件的查 处工作。
2、危害性分类与检查频次
危险性分类（RISK CATEGORY ）： 1
危险性的描述（DESCRIPTION）：Examples include
most convenience store operations, hot dog carts, and coffee shops. Establishments that serve or sell only prepackaged, nonpotentially hazardous foods (non time/temperature control for safety (TCS) foods).Establishments that prepare only non-potentially hazardous foods (nonTCS foods). Establishments that heat only commercially processed, potentially hazardous foods (TCS foods) for hot holding. No cooling of potentially hazardous foods (TCS foods). Establishments that would otherwise be grouped in Category 2 but have shown through historical documentation to have achieved active managerial control of foodborne illness risk factors.
Food Safety Certification
Food Safety CertificationThe views expressed in this publication are those of the author(s) and do not necessarily reflect the views of the Food and Agriculture Organization of the United Nations. The designations and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization (FAO) of the United Nations concerning the legal status of any country, territory, city or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries.All rights reserved. Reproduction and dissemination of material in this document for educational or other non-commercial purposes are authorised without any prior written permission from copyright holders provided the source is fully acknowledged. Reproduction of material in this document for resale or other commercial purposes is prohibited without the written permission of FAO. Application for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy, or by e-mail to copyright@.© FAO 2006ContentsACKNOWLEDGEMENTS (III)ACRONYMS (IV)EXECUTIVE SUMMARY (V)I.INTRODUCTION (1)II.BACKGROUND (2)II.1.C ONCEPTS (2)II.1.a.Concepts about certification (2)II.1.b.Concepts related to food safety management (4)II.2.E CONOMIC BACKGROUND (7)II.2.a.Development of private food safety standards in response to consumer expectations (7)II.2.b.Development of third party certification (7)II.2.c.Increasing power of retailers in industrialized countries (8)II.3.I NTERNATIONAL REFERENCE FOR FOOD SAFETY STANDARDS: THE C ODEX A LIMENTARIUS (11)II.3.a.The Codex Alimentarius (11)II.3.b.Normative texts of the Codex Alimentarius on food safety (11)III.OVERVIEW OF EXISTING CERTIFICATION PROGRAMMES ON FOOD SAFETY (15)III.1.O VERVIEW OF THE CERTIFICATION PROGRAMMES PROLIFERATION (15)III.1.a.Certification programmes for good practices (15)III.1.b.Certification programmes for quality management and HACCP systems (17)III.1.c.Certification programmes for complete food safety management systems (18)III.2.B ENCHMARKING BY THE G LOBAL F OOD S AFETY I NITIATIVE (GFSI) (19)III.2.a.The Global Food Safety Initiative (19)III.2.b.Benchmarked standards (19)IV.MAJOR CERTIFICATION PROGRAMMES ON FOOD SAFETY (20)IV.1.F ACT SHEETS (20)IV.1.a.BRC Global standard – Food (20)IV.1.b.International Food Standard (IFS) (24)IV.1.c.SQF Codes (26)IV.1.d.Dutch HACCP Code (29)IV.1.e.EurepGAP (32)IV.1.f.ISO 22000 (36)IV.2.C OMPARISON (38)IV.2.a.Summary chart of the programmes’ characteristics (38)parison of the programmes non specific to farm activities (39)IV.2.c.Conclusion of the comparison (41)V.ANALYSIS OF POTENTIAL IMPACT (42)V.1.E CONOMIC IMPACT (42)V.1.a.Impact on producers (42)V.1.b.Impact on global trade (43)V.1.c.Impact on food safety governance (44)V.2.T HE WAY FORWARD: TOWARDS STANDARDS HARMONIZATION? (45)CONCLUSION (46)REFERENCES (47)ANNEXES (49)A NNEX 1:C OMPLIANCE OF THE BRC G LOBAL STANDARD-F OOD WITH C ODEX (49)A NNEX 2:C OMPLIANCE OF THE IFS WITH C ODEX (52)A NNEX 3:C OMPLIANCE OF THE E UREP GAP“F RUIT AND V EGETABLES” WITH C ODEX (56)A NNEX 4:C OMPARISON OF THE MAJOR STANDARDS DEALING WITH F OOD S AFETY M ANAGEMENT S YSTEMS..58AcknowledgementsThis paper was written in the summer of 2005 by Nicolas Canivet, FAO Volunteer and student at the Ecole Nationale du Génie Rural, des Eaux et Forêts (ENGREF), France. It was drafted under the supervision of Ezzeddine Boutrif, Chief of the Food Quality and Standards Service in the Food and Nutrition Division of the Food and Agriculture Organization of the United Nations (FAO) and Yves Soyeux, Food and Food Law Professor in the Agri-food Department of the Ecole Nationale du Génie Rural, des Eaux et Forêts.AcronymsB2B Business to BusinessBRC British Retail ConsortiumCAC Codex Alimentarius CommissionCCP Critical Control PointCCvD-HACCP Dutch National Board of Experts-HACCPUnionEU EuropeanEUREP Euro-Retailer Produce AssociationFAO Food and Agriculture Organization of the United Nations FCD French Trade and Retail FederationFMI Food Marketing InstituteFSIS United States Food Safety and Inspection ServiceGAPs Good Agricultural PracticesGFSI Global Food Safety InitiativeGHPs Good Hygiene Practices (also Good Handling Practices) GMO Genetically Modified OrganismGMPs Good Manufacturing PracticesHACCP Hazard Analysis Critical Control PointHDE German Trade and Retail FederationStandardFoodIFS InternationalLife Sciences InstituteILSI InternationalISO International Organization for StandardizationNASA United States National Aeronautics and Space Administration OECD Organization for Economic Cooperation and Development SPS Sanitary and Phytosanitary MeasuresSQF Safe Quality Food StandardTBT Technical Barriers to TradeKingdomUK UnitedUSA United States of AmericaUSDA United States Department of AgricultureWHO World Health OrganizationOrganizationWTO WorldTradeExecutive SummaryFood safety management systems generally include three components:−quality management systems applied to food safety−Hazard Analysis and Critical Control Point (HACCP) systems−prerequisite programmes and Good Practices including Good Hygiene Practices (GHPs), Good Manufacturing Practices (GMPs), Good Agriculture Practices (GAPs), etc.Quality management has been harmonized at the international level through the widespread acceptance of ISO 9001. Yet, although the Codex Alimentarius addresses both HACCP and Good Practices, in particular through its General Principles on Food Hygiene, an international certification programme does not exist for either HACCP or good practices.Local certification schemes have proliferated to fill this gap, especially in industrialized countries where the major programmes include EurepGAP, the British Retail Consortium (BRC), the International Food Standard (IFS), the Safe Quality Food Standard (SQF) and the Dutch Code. While these standards comply with Codex standards on the whole, their objectives and scope may vary. In fact, some deal with good practices, some with quality management systems that integrate HACCP and others with entire food safety management systems. Likewise, some apply to farm producers, some to manufacturers and others to all food operators. In addition, the geographic scope of these standards is often limited in that they each tend to be recognized by buyers and retailers from specific countries.These standards have been established by different types of organizations including national standardization organizations, groups of buyers, groups of producers and individual certification bodies. However, the increasing involvement of the retail sector, which has developed its own standards in several industrialized countries and is in an increasingly influential position to dictate and impose these conditions to suppliers, is noticeable.The proliferation of such independent standards with diverse requirements results in a duplication of time, energy and costs for producers who want to access large markets. This is a burden that small farmers, especially in developing countries, cannot easily bear. Such businesses may thus find themselves excluded from the important centres of economic activity, creating a de facto barrier to global trade.The International Organization for Standardization (ISO) developed ISO 22000 in this context to create an internationally recognized standard that is applicable to all food operators. However, its acceptance by retailers, an important indicator of its success, is not yet apparent since ISO 22000 does not specify prerequisite programmes. Therefore, it is likely that retailers will continue to require other specific standards for such prerequisite programmes.I.IntroductionThe ISO 22000 standard, entitled “Food safety management systems – Requirements for any organization in the food chain”, was published in August 2005. This standard aims to establish an internationally recognized certification programme for food safety management systems in response to the proliferation of private food safety standards that has occurred during the last ten years.But will ISO 22000 effectively take the place of existing certification programmes? Or will it become an additional one, adding to the confusion? What will be the possible benefits for stakeholders, especially small farmers and producers from developing countries, of such unification of food safety certification programmes?This document aims to improve the understanding of existing food safety certification programmes with regard to the potential impact on the food global trade. For that purpose, it will present:• a synopsis of the background on food safety certification addressing the concepts of food safety and certification, the economic context (structure of the private sector) and Codex Alimentarius standards (chapter I)•an overview of existing certification programmes that distinguishes programmes covering good practices from those that deal with management systems (chapter II)• a focused discussion and comparison of the major certification programmes (including ISO 22000) and Codex Alimentarius standards (chapter III)•an analysis of the potential economic impacts of these certification schemes, especially on the global food trade, and the possible way forward considering the recent issuing of ISO 22000 (chapter IV)The scope of this paper is limited to voluntary third-party food safety certification and thus excludes:−food standards that do not cover food safety (for instance standards that exclusively establish requirements on organoleptic quality, environment, fair trade, etc.)−food safety standards that are not the subject of certification programmes (the case for many Good Practice standards), except Codex Alimentarius standards since they are used as internationally recognized references for the food safety certification programmes−food safety audits led by buyers of their suppliers−certificates required by regulation (for instance for import/export)II.BackgroundII.1. ConceptsII.1.a. Concepts about certification1A number of important concepts must be defined in order to better understand food safety certification, including the following:StandardizationThe objective of standardization is to set up a standard for a procedure or a product specification, to which every stakeholder adheres, in order to ease logistical procedures, facilitate trade and possibly improve quality if the requirements of the standard involve an improvement compared to common practices.StandardsTwo types of standards exist: product standards (specifications and criteria for the characteristics of products) and process standards (criteria for the way the products are made). Food safety standards are essentially process standards whose aim is to improve the safety of the end products.Process standards can be further divided into two categories. On the one hand, performance standards establish verifiable requirements on processes, for instance a ban on pesticide use in farm production. In the food safety field, Good Agricultural Practices and Good Hygiene Practices represent such performance standards. On the other hand, management system standards establish criteria for management procedures such as documentation or monitoring procedures. In the context of food safety, such standards may demand HACCP planning.A standard can be the subject of a certification programme (like the ISO standards for instance) or not (like the ones of the Codex Alimentarius).Standard-setting bodyStandards can be set up by governmental institutions, by the private sector (buyers or suppliers), or even by certification bodies that want to set their own standards, perhaps based on an existing standard. CertificationCertification is a procedure by which a third party gives written assurance that a product or a process is in conformity with the corresponding standard. Thus, the certificate demonstrates to the buyer that the supplier complies with certain standards, which might be more convincing than if the supplier itself provided the assurance.Certification programmeA certification programme is the system of rules, procedures and management for carrying out certification, including the standard against which it is being certified.1 Source: FAO, 2003Certification bodiesThe certification programme is carried out by a certification body, which does the inspection and delivers the certificate. One certification body may execute several different certification programmes. The certification body must always be a third party, without any direct interest in the economic relationship between the supplier and buyer. However, it is not always easy to guarantee independence and the absence of conflicts of interest of certification bodies, in so far as certification costs are borne by suppliers. Indeed, certification is increasingly becoming an industry in itself, with growing competition between certification bodies, which must balance the need to retain clients with the stringency of their standards.AccreditationA certification body can carry out certification programmes only if it is evaluated and accredited by an authoritative body (a governmental or para-governmental institute), which ensures that the certification body has the capacity for carrying out certification and inspection in compliance with guidelines set by ISO, the European Union or some other entity. In addition, the certification body may require a license from the standard-setting body, especially if it is a private standard-setting body, for the scope of its particular standard.LabelsA certification label is a label or symbol put on the product indicating that the product or the process used to make the product comply with standards, and that this compliance has been certified. Use of the label is usually owned and controlled by the standard-setting body.While the certificate is a form of communication between seller and buyer, the label is a form of communication with the end consumer.Most food safety certification programmes are not the subject of a label unlike programmes addressing other quality aspects such as organic agriculture or fair trade. Therefore, they are mostly business to business (B2B) programmes.Figure 1: Certification processII.1.b.Concepts related to food safety managementThe proliferation of diverse food safety management standards and practices (including GMPs, GHPs, GAPs, HACCP, quality assurance, etc.) has created a situation that is often characterized by a lack of clarity. The different understanding and use of key concepts has sometimes added to the confusion. For instance, although the BRC Global Standard – Food (see section XXX) asserts that it does not impose any good practices programmes, it actually establishes requirements on good practices. Likewise, the EurepGAP (see chapter III) affirms that it supports the HACCP method, although it does not deal with it.This section seeks to clarify these concepts and is based on a paper of the International Life Sciences Institute(ILSI 1998).Good practicesGood practices relate to basic requirements on the company’s activities, such as use of appropriate equipment, personnel hygiene, waste management, etc. Standards on good practices can be called Good Agricultural Practices (GAPs), Good Hygiene Practices (GHPs), Good Handling Practices (also called GHPs) or Good Manufacturing Practices (GMPs), according to the aimed profession (primary producer, manufacturer, carrier, etc.). Such standards can also be specific to a product sector (fruit and vegetables, meat products, etc.).Standards on good practices may have a larger scope than food safety in so far as they address other aspects of quality (e.g. environmental or social issues).Good practices are often named “prerequisite programmes” within standards with a wider scope, for instance in ISO 22000 or in the annex of the Codex Alimentarius Code of Practice on General Principles of Food Hygiene (CAC/RCP 1).Quality management systemA “quality management system”, is defined by the International Organization for Standardization (ISO) as the company’s structure for managing its processes or activities that transform inputs of resources into a product or service which meets the company’s objectives, such as satisfying the customer's quality requirements, complying with regulations, or meeting environmental objectives.A quality management system within food businesses usually has a wider scope than food safety and covers all quality elements. The system elements can be separated into two different groups: −quality control, that is operational requirements (product realization, measurements, etc.) which eliminate causes of loss of quality−quality assurance, that is managerial requirements (management responsibility, resource management, etc.) that provide internal and external confidence in the company’s quality management.The reference for quality management system is the ISO 9000 series, which applies to every type of business.Hazard Analysis Critical Control Point (HACCP)The Hazard Analysis Critical Control Point (HACCP) concept was developed in the 1950s by the National Aeronautics and Space Administration (NASA) in order to guarantee that food used in the United States space program would be completely free of microbial pathogens. HACCP was then identified by the United States Department of Agriculture, Food Safety and Inspection Service (FSIS) as a tool to prevent or control microbial safety hazards during meat and poultry production.The HACCP concept has now become a valuable program for process control of all food safety hazards, not only microbiological ones. It has been legitimised by the Codex AlimentariusCommission, who incorporated the HACCP guidelines into the food hygiene code (CAC/RCP1) as an annex (see paragraph on Codex Alimentarius below) in 1997.The HACCP concept is based on seven principles:1.Conduct a hazard analysis: collect and evaluate information on hazards and conditions leadingto their presence to decide which are significant for food safety2.Determine the Critical Control Points (CCPs): identify for each hazard the steps at whichcontrol can be applied and is essential to prevent or eliminate the hazard or reduce it to an acceptable level3.Establish critical limit(s): establish for each CCP a criterion which separates acceptabilityfrom unacceptability4.Establish a system to monitor control of the CCP: establish a planned sequence of observationor measurements of control parameters to assess whether the CCP is under control5.Establish the corrective action to be taken when monitoring indicates that a particular CCP isnot under control: establish the actions to be taken when results of the monitoring of the CCP indicate a loss of control6.Establish procedures for verification to confirm that the HACCP system is working effectively:establish methods, procedures, tests and other evaluations, in addition to monitoring, to confirm that the HACCP system is effective7.Establish documentation concerning all procedures and records appropriate to these principlesand their applicationThus, the HACCP method allows each company to identify and control the hazards specific to its activities.Food safety management systemA “food safety management system” is the policy, structure and procedure implemented by the company to express its concern and involvement in food safety. Thus, a food safety management system is the application of a quality management system within the area of food safety.The implementation of good practices (often named “prerequisite programme”) is a minimum requirement of a food safety management system but it is not sufficient in itself. In fact, standards on food safety management systems usually demand the additional implementation of procedures allowing the identification and the control of the hazards specific to the company, most of the time on the basis of the principles of the HACCP.To summarize (see figure 2), a food safety management system usually includes:•managerial and operational requirements on the model of the quality management system established by ISO 9001•the implementation of prerequisite food safety programmes (good practices)•procedures allowing the identification and the control of the hazards specific to the company, on the basis of the HACCP principlesFigure 2: Components of Food Safety Management SystemFood safety management and certificationBusinesses may be involved in food safety management at three levels:•the respect of food regulations, which is mandatory and thus is not the subject of certification programmes•the respect of voluntary good practices, which are minimal requirements and which can be the subject of certification programmes•the implementation of a food safety management system, which can also be the subject of certification programmes (with or without specifications on good practices)This document seeks to distinguish between certification exclusively of good practices and certification of food safety management system. However, the distinction is not always clear since standards on good practices sometimes also cover other components of food safety management systems (particularly quality control requirements such as traceability or control of incoming materials).II.2. Economic backgroundII.2.a. Development of private food safety standards in response to consumer expectations The concern of private operators for their reputationThe assurance of the safety and quality of the food supply is traditionally a prerogative of governments through the development of regulations and inspections. However, following a number of global food safety incidents during the 1990s, consumer confidence in the capacity of regulators to guarantee food safety has declined in many parts of the world including Europe. In response, the private sector has moved to implement more and more specific standards with higher requirements than regulations in order to ensure the quality, safety and traceability of their products and processes.This concern of private operators for food safety is linked to their responsibility to put safe products on the market, responsibility usually granted by regulatory provisions (for instance by the Regulation (EC) 178/2002 in the European Union). It is also accentuated by economic concerns linked to customer hypersensitivity to food safety as a negative incident can have disastrous economic consequences for both brand producers and retailers.Although food safety standards can be established by public bodies, such as the USDA Guidelines to Minimize Microbial Contamination for Fresh Fruits and Vegetables, most are private standards developed by private operators themselves (see chapter III). Furthermore, most of these standards are business to business standards that seek to demonstrate the safety and quality of products or services produced by a supplier or subcontractor to a buyer, without any communication to consumers (by means of a label for instance).A particular concern for the retail sectorAs the final link in the food chain, which is in direct contact with consumers, retailers are generally the first to be concerned if a food safety incident affects consumers.This responsibility of retailers is naturally greatest on their private label products, since they are directly responsible for the safety of the products they make. This is all the more true as the market share for private label products is increasing especially in Europe (see paragraph II.2.c on retail sector). This can explain why retailers are more and more involved in the establishment of food safety standards, especially in Europe and especially concerning their private label products (see chapters III and IV).II.2.b. Development of third party certificationThe verification of supplier implementation of a certain standard can be carried out by the buyer or retailer itself, but third party certification is increasingly used. Third party certification offers certain advantages:−auditors are supposed to be objective and independent from the interests of the other parties (however, since auditor fees are usually paid by the audited party, the independence of the auditor may not be absolute)−third party certification allows buyers to save time and money compared to auditing each supplier themselves−the use of a certificate allows suppliers to demonstrate to a wide range of buyers that they fulfil certain requirements, which saves time and money compared to assuring each buyer individually−certification clearly defines the responsibilities of each party (supplier, buyer), which is a growing concern for private operators since the food safety crises of the 1990s.The increasing use of certification, buoyed by the proliferation of standards, especially in the food safety field, has thus created a real industry in itself, with a high level of competition between auditors. At present, according to IQNet, an international network of auditors and experts, there are more than 100 accreditation bodies and over 700 certification bodies around the world, and more than 700 000 management system certificates have been granted, mainly based on ISO 90012.II.2.c. Increasing power of retailers in industrialized countriesSince the 1990s, the power in the food sector in developed and emerging economies has shifted from manufacturers and producers to retailers (OECD, 2004). This shift is mainly due to two factors: −increased retail market concentration−increased market share of private label productsRetail concentrationRetailing is currently carried out by a small number of firms in many countries, especially in industrialized countries, due to numerous mergers and acquisitions during the last twenty years.Table 1: Sales share of the five largest retailers in selected countriesCountry Concentration ratios(percent)Austria 60Belgium/Luxembourg 61Denmark 56Finland 68France 56Germany 44Greece 27Ireland 58Italy 18Netherlands 56Portugal 63Spain 40Sweden 78United Kingdom 63Source: OECD (2004) from the CIR European Retail Handbook and trade sourcesMany retailers have also become multinational, meaning that global food retailing increasingly resembles an international oligopoly composed of a limited number of multinationals.2 IQNet web site (available at: ).Table 2: Top 10 global food retailers in 2003Rank Name ofcompanyCountry oforigin2003 foodretail sales(US$ million)2003 foodretail sales(US$ million)Countries of operation1 Wal-Mart US 121,566 278,081 Argentina, Brazil, Canada, China, Germany, Mexico, Puerto Rico, S. Korea, UK, US2 Carrefour France 77,330 99,872 Argentina, Belgium, Brazil, China, Columbia, Czech Rep., Dominican Rep., Egypt, France, Greece, Indonesia, Italy, Japan, Malaysia, Mexico, Oman, Poland, Portugal, Qatar, Romania, Singapore, Slovakia, Spain, S. Korea, Switzerland, Taiwan, Thailand, Tunisia, Turkey, UAE3 Ahold Netherlands72,414 86,205 Argentina, Brazil, Costa Rica, Czech Rep., Denmark, El Salvador, Estonia, Guatemala, Honduras, Latvia, Lithuania, Netherlands, Nicaragua, Norway, Poland, Portugal, Slovakia, Spain, Sweden, Thailand, Turkey, UK4 Tesco UK 40,907 54,807 Czech Rep., Hungary, Japan, Rep. of Ireland, Malaysia, Poland, S. Korea, Slovakia, Taiwan, Thailand, Turkey, UK5Kroger US 39,320 56,024 US6 Rewe Germany 36,483 48,246 Austria, Bulgaria, Croatia, Czech Rep., France, Germany, Hungary, Italy, Poland, Romania, Slovakia, Spain, Switzerland, Ukraine7 Aldi Germany 36,189 43,277 Australia, Austria, Belgium, Denmark, France, Germany, Luxembourg, Netherlands, Rep. of Ireland, Spain, UK, US8 Ito-Yokado Japan 35,812 56,160 Canada, China, Japan, US9 Metro Germany 34,700 68,692 Austria, Belgium, Bulgaria, China, Croatia, Czech Rep., Denmark, France, Germany, Greece, Hungary, India, Italy, Japan, Luxembourg, Morocco, Netherlands, Poland, Portugal, Romania, Russia, Slovakia, Spain, Switzerland, Turkey, Ukraine, UK, Vietnam10 ITM(Intermarché)France 33,487 43,414Belgium, France, Germany,Poland, Portugal, Romania, SpainSource: DFID, 2004This consolidation in the retail sector means that producers who want to achieve relevant market access, at least in the developed or emerging countries where two thirds of food consumed passes through the retail sector (OECD, 2004), have a limited choice of buyers and retailers.。
食品安全 food safety
食品安全 food safety近年来，食品安全事件频发让百姓越来越关注餐桌安全。
此次两会上，食品安全问题也成为代表们热议的话题。
自《食品安全法》颁布后，国务院办公厅近日再次下发文件，明确了2010年食品安全整顿工作的主要任务。
请看《中国日报》的报道：Any governmental department that fails to fulfill its duty should be seriously punished. Responsible persons concerned with late, left-out and concealed reports onfood safety accidents will be called to account.任何未能履行责任的政府部门都将受到严惩。
迟报、漏报、瞒报食品安全事故的相关责任人都将被问责。
文中的food safety就是指“食品安全”。
今年我国将继续完善食品安全标准，例如食品中的pesticide residues（农药残留），以及illegal food additives （非法食品添加剂）。
此外，还将对dairy products（乳制品）等食品的质量进行random check（随机抽查）。
本届两会还指出，我国今后将继续加强social safety net（社会保障体系，相当于social security system）的建设。
为安全起见，许多业主选择安装safety glass（安全玻璃），并将贵重物品存放在自家的safety (safe) deposit box（保险箱）。
Safety pin（安全别针）和safety razor（安全剃刀）也比普通产品更有保障。
有关食品安全的英语University Of LiverpoolUpgrade Yourself With Online MSc In Health Course Terms. ApplyNow!最近，染色馒头又引起了轩然大波，那么关于食品安全的英文表达有哪些呢？让我们一起来学习一下吧。
国际上认可度较高的食品类质量管理体系认证
国际上认可度较高的体系认证在所有的行业中，食品行业的认证或审核不是最多的，也是最多的之一，包括ISO 9001、ISO 22000、HACCP、BRC 、FSSC22000、IFS、SQF、DUTCH HACCP、PAS 220、AIB、FPA、Halal，Kosher，IP, GAP、GLOBAL GAP 、CHINA GAP 、ORGANIC（有机认证）、JAS、FAMI-QS、环境管理体系认证（ISO14001）、SA8000社会责任管理体系认证、OHSAS 18001职业健康与安全管理体系、GMP+FSA饲料安全保证计划等。
一、ISO 9001质量管理体系标准ISO9001质量管理体系标准，它展示了组织对满足质量最高标准和客户满意的承诺，并且支持质量管理体系的持续改进。
ISO9001建立在八大质量管理原则基础上：顾客导向领导力全员承诺过程方法改进持续改进基于证据的决策关系管理ISO9001能够提升企业营运的可靠性，增强绩效且对最终利润有潜在正向影响。
对产品质量的承诺促使企业持续改进，也必将对企业文化产生积极的影响。
到目前为止，全球共签发了110多万张ISO9001证书。
有效的ISO9001证书能够证明组织已符合国际上广泛认可的质量管理原则二、ISO 22000食品安全管理体系ISO22000是世界上第一部食品安全管理体系的国际标准（指获得ISO成员国2/3投票通过）。
第一部涵盖食品链中几乎所有类型组织，包括种植、养殖、加工、储运、销售等与食品相关的组织，另外还有杀虫剂、清洁剂、饲料、包装物、清洁服务等与食品间接相关的组织。
第一部与ISO9001接口非常好的标准，标准结构完全与ISO9001一致。
这一点非常重要，因为大多数企业在管理标准化中已经熟悉了ISO9001标准，对管理体系在组织中落地有很大的帮助。
食品安全需要由食品链中各个组织来保证。
比如三聚氰胺事件，发生源是在供应链上游，是饲养、饲料等造成的，作为终端产品的制造者三鹿，只是管理中出现了纰漏（故意/非故意可能都有），最终导致了经营危机，结果成为行业的牺牲品。
Food Safety Certification Program食品安全认证计划
Food Safety Zones
Dining Room The dining room includes the lobby and the restrooms. Hand washing signs should be posted in each restroom. Lobby tables and chairs should be cleaned and sanitized regularly. Product in the condiment station must be rotated and syrup heads should be cleaned to prevent cross contamination.
Food Safety Zones
Introducing HACCP
• Food safety regulators are now requiring restaurants to identify all steps in their daily operations that are critical to ensuring food safety. This approach centers on the concept of the Hazard Analysis and Critical Control Point system (HACCP) that is designed to prevent the occurrence of potential food safety problems.
Food Safety Zones
Back Door Keeping the back door closed is the key to pest control and helps prevent contamination.
fssc22000食品安全体系认证证书
fssc22000食品安全体系认证证书摘要：1.FSSC 22000 食品安全体系认证证书概述2.FSSC 22000 认证的重要性3.FSSC 22000 认证对企业的益处4.如何申请FSSC 22000 认证5.我国在食品安全体系认证方面的发展正文：【提纲】详解1.FSSC 22000 食品安全体系认证证书概述FSSC 22000（Food Safety System Certification）食品安全体系认证证书是全球食品安全倡议（GFSI）认可的一种食品安全管理体系认证。
该认证旨在确保食品生产过程中的安全、卫生和质量，降低食品安全风险，提高食品企业的管理水平。
2.FSSC 22000 认证的重要性食品安全问题在全球范围内日益严重，对人类健康和生命安全构成威胁。
FSSC 22000 认证通过制定统一的食品安全管理标准，有助于提高全球食品安全水平，降低食品安全事故发生的风险。
3.FSSC 22000 认证对企业的益处对于企业而言，通过FSSC 22000 认证可以带来以下好处：a.提高食品安全管理水平，降低食品安全风险b.增强企业品牌形象和市场竞争力c.符合国际贸易要求，拓展国际市场d.降低生产成本，提高生产效率4.如何申请FSSC 22000 认证企业申请FSSC 22000 认证需要遵循以下步骤：a.了解FSSC 22000 认证要求和标准b.建立食品安全管理体系并实施运行c.进行内部审核和管理层评审d.聘请认证机构进行认证审核e.通过认证审核，获得认证证书5.我国在食品安全体系认证方面的发展我国高度重视食品安全问题，积极参与全球食品安全治理。
我国在食品安全体系认证方面取得了显著成果，已有众多企业成功获得FSSC 22000 认证。
同时，我国政府鼓励食品企业积极开展食品安全体系认证，提高食品安全管理水平，保障人民群众的饮食安全。
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Food Safeห้องสมุดไป่ตู้y Zones
Batter/Fry Areas Chicken is our business; safe chicken is your responsibility. The batter station must have sanitizer available and all products must be below 40°F.
Food Safety Zones
Introducing HACCP
• Food safety regulators are now requiring restaurants to identify all steps in their daily operations that are critical to ensuring food safety. This approach centers on the concept of the Hazard Analysis and Critical Control Point system (HACCP) that is designed to prevent the occurrence of potential food safety problems.
Biological Hazards
Chemical Hazards
Physical Hazards
Contamination
Biological Hazards
Biological hazards include bacteria, virus, and toxins that can cause food borne illness. You have probably heard of Salmonella, staphylococcus, E. coli, botulism and hepatitis A. These hazards may be very hard to kill or destroy. Some are able to survive freezing and high cooking temperatures. In order to survive, most bacteria need some or all of the following conditions; food, acid, temperature, time, oxygen and moisture.
HACCP
When you see the CCP indicator, you will know that that step or procedure is critical to our food safety program. In addition, HACCP required that employees be trained in food safety practices and records are kept documenting the restaurants food safety practices.
Food Safety Zones
Dining Room The dining room includes the lobby and the restrooms. Hand washing signs should be posted in each restroom. Lobby tables and chairs should be cleaned and sanitized regularly. Product in the condiment station must be rotated and syrup heads should be cleaned to prevent cross contamination.
HACCP
There are seven steps to a HACCP system. Through out the Restaurant Operations Manual you will see critical control points identified. A Critical Control Point (CCP) is an operation (practice, preparation step or procedures) where a preventive or control measure can be applied that would eliminate a hazard, prevent a hazard or at least lessen the risk that a hazard will happen.
Food Safety Zones
Hand Wash Sink Hand wash area must be stocked with hand soap and single use paper towels. Employees must wash their hands frequently. (See hand washing procedures.) .
Food Safety Zones
Dish Washing Area Keeping smallwares and equipment clean and sanitary prevents cross contamination. To be effective, the three-compartment sinks must be set up with the proper chemical proportions and at the proper temperature.
Contamination
Physical Hazards
Physical hazards are particles and items that are found in food that are not supposed to be there. They include dirt, hair, broken glass, nails, staples and other objects that accidentally enter food.
What is Food Safety?
Contamination
Contamination is the unintended presence of harmful substances or microorganisms in food. There are three main types of hazards:
Food Safety Zones
Prep Area Safe food temperatures, code dating and holding times, are critical to food safety and an important part of the prep cook’s responsibilities.
Food Safety Zones
Back Door Keeping the back door closed is the key to pest control and helps prevent contamination.
Food Safety Zones
Storage Area A clean, well-organized storage area, not only helps with inventory control, it improves product rotation and food safety.
Food Safety Zones
Walk-In Cooler Proper temperature and food storage prevents spoilage and cross contamination. Raw foods should be stored below prepared foods and all products should be code dated.
Food Safety Zones
Food Safety guidelines apply to every crewmember and are a critical part of your everyday job. To begin with, we will be identifying critical Food Safety Zones. There are Ten Food Safety Zones.
Approval
• We are one of approximately 150 businesses in all of Florida to have DBPR approval to conduct in-house training.
INTRODUCTION
• It is the responsibility of each Popeyes employee to serve safe food. Safe food is food that is free of harmful bacteria, viruses and other harmful substances that could cause our customers to become sick.
Popeyes has many products with a high protein and moisture content, and neutral pH. It is critical to strictly adhere to the specified cooling and heating guidelines to prevent the growth of harmful bacteria in the danger zone temperatures.