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In addition to the benchmarking and recognition of private certification programmes, GFSI has introduced a new category, Technical Equivalence, which is dedicated to government-owned certification programmes.

What it is

The Technical Equivalence of government-owned certification programmes is an acknowledgment of the equivalence of the content of the certification programme to the relevant scope of GFSI Benchmarking Requirements Key Elements (Part III). It is different from GFSI recognition for non-governmental certification programmes, which also includes assessment of the certification programme's governance and operational management.

Technical Equivalence objectively assesses a government-owned certification programme against the requirements of the Key Elements. Technical Equivalence is limited to government-owned food safety certification programmes.

How it works

The assessment is undertaken by an Expert appointed by the GFSI Board. The Expert conducts a documented gap analysis of the government’s scheme and supporting documents against the GFSI Benchmarking Requirements Key Elements to submit a recommendation to the GFSI Board for review and decision. 

The following public voluntary certification programmes have been assessed within this Technical Equivalence:

  HACCP Logo

China HACCP

See Press Release

USDA AMS square logo1

USDA AMS Gap+

See Press Release

haccp cmyk logo CIPRS plus HACCP

Canadian Grain Commission’s CGC HACCP and CIPRS+ HACCP

See Press Release

 

Not sure if Technical Equivalence is for you?  

I am a
Government / Public Food Safety CPO

I am a
Primary Producer

Please consult this page on How to Achieve Certification.

I am a
Manufacturer

Please consult this page on How to Achieve Certification.

I am a
Retailer or Food Service Company

Please consult this page on How to Achieve Certification.

 


 

 

GFSI Technical Equivalence

A collection of documents tailored for government-owned food safety certification programmes.
It is the world's most widely accepted document for food safety requiremennts.

Click to access