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GFSI Technical Working Groups (TWG) bring together volunteer food industry experts from around the world to work on a range of topics that have been prioritised by the GFSI Board. Each group has a specific mandate to deliver on within a defined time period. Their goal is to help GFSI pursue its key objectives by delivering credible solutions and insight into strategic food safety issues.

Who?

GFSI Technical Working Groups are parity based and are composed of technical experts from retailers, manufacturers, food service operators, service providers, certification programme owners, certification bodies, accreditation bodies, academia, and industry associations. Priority is given to candidates from CGF member companies.

How?

Calls for participation are made to all GFSI stakeholders when a new group is launched. Groups are only open to a limited number of applicants and selection criteria are defined based on the needs of each project. To receive announcements about new groups, please make sure you are following GFSI News, emailings, LinkedIn Group and Twitter feed.

Current Groups

  • Hygienic Design
  • Chemicals in Food Hygiene 
Hygienic Design

What is the Mandate?

The objective of this work is to develop hygienic design elements to the GFSI requirements under an extended scope K covering food processing equipment and food processing/handling facilities, with a from farm to fork approach. These will serve as general guidance to auditors for certification against the scope in various sectors: construction, equipment manufacturers.

Who are they?

Patrick Wouters Cargill
Edyta Margas Bühler AG
Rick Heiman Dairy Farmers of America
Hugo Piguet Nestlé
Yi Xu Tetra Pak Processing System
John Holah Holchem Laboratories Ltd Cleaning
Jonathan Hopkinson The Coca-Cola Company
Melanie Neumann Neumann Risk Services Matrix Sciences
Juliane Gonçalves Flavor Food Consulting
Joe Stout Commercial Food Sanitation
Adriaan van Deventer Hygienicon Consultancy
Corinna Begueria Fromageries Bel
Mark Morgan The University of Tennessee
Muhammad Shahbaz Mawarid Food Company
Anna Starobin Ecolab
Justyna Kostarczyk Metro
Zachary Becks Gray Architects and Engineers
Katie Satterthwaite Marks and Spencer
Izabela Palgan IFS
Chemicals in Food Hygiene

What is the Mandate?

The objective of this work is to ensure consumer protection through the application of sanitisers, disinfectants and cleaning agents from farm to fork, balancing risks and benefits of their use whilst facilitating the global trade of food.

Who are they?

Ove Jensen ARLA FOODS B.V.
Daniel Ribera CARGILL
Herve Lafforgue DANONE
Larry Kohl DELHAIZE AMERICA
Ad Jespers DIVERSEY B.V.
Ludger Grunwald ECOLAB
Victoria Landells FONTERRA
Kanagasooriyam Kanagachandran RENTOKIL INITIAL
Nina Zhelyaznik METRO AG
Hatice Bostan MONDELEZ
Walburga Seefelder NESTLE S.A.
Kaarin Goodburn THE CHILLED FOOD ASSOCIATION
Dan Anderson THE COCA COLA COMPANY
Jaime Vaca THE HERSHEY COMPANY
Catharina Lüdeke ZENTIS GMBH

Recent Groups 

  • Global Markets Programme Primary Production
  • Global Markets Programme Implementation
  • Food Safety Culture
  • GFSI Regional Outreach

Global Markets Implementation Working Group

Who are they?

John Figgins BRC
Roger Bont CARGILL
Stefano Crea DNV GL BUSINESS ASSURANCE
Luis Saucedo DQS Costa Rica
Sylvia Pfaff FIS EUROPE
Cor GROENVELD FOUNDATION FOR FOOD SAFETY
Ignacio ANTEGUERA GLOBAL G.A.P.
Nevin Rühle IFS MANAGEMENT GMBH
Mathieu Lamolle INTERNATIONAL TRADE CENTRE
Kelvin Hawkins KELLOGG EUROPE TRADING LTD
Vladislava Zapryanova LUCRIMA B.V.
Nalinee Robinson MARS INC
Gregory Sommerville MCCORMICK GLOBAL INGREDIENTS LTD
Nikolaos Bessas METRO AG
Deepa Thiagarajan MICHIGAN STATE UNIVERSITY
William Weichelt NATIONAL RESTAURANT ASSCIATION
Longhai Liu NEW HOPE LIUHE CO.
Luis Hernandez JUAREZ NESTLE 
Amy Thiery NSF INTERNATIONAL
Syed HASSAN PEPSICO, INC.
Werner Linders SEALED AIR
Melanie Neumann THE ACHESON GROUP, LLC
Ali BADARNEH UNIDO
Christopher Lomauro GENERAL MILLS, INC.
Global Markets Primary Revision Working Group

Who are they?

Morag Webb COLEACP PIP
Tatiana Lorca ECOLAB
Prathapachandra Shetty EMIRATES STAR FISHERIES
Peter Verbaas FSSC 22000
Elme Coetzer GLOBALG.A.P.
Carmen Knolle H-E-B
John Chapple HUNTER FOOD AND AGRICULTURE SERVICES
Yuriy Zvazhenko IFC
Veljko Eror ISACERT
Leon Sanchez Blanco METRO CASH & CARRY
Leslie Bourquin MICHIGAN STATE UNIVERSITY
Andreas Scherrer MIGROS (JOWA AG)
Ciaran Conway MONDELEZ INTERNATIONAL
Lien-Anh Tran NESTLE
David Gaidos PEPSICO
Stephen Whyte QADEX LIMITED
Thomas Neuhaus SGS INSTITUT FRESENIUS GmbH
Steve Homer SMHprojects Limited
Quynh Tran TARGET
Ken Petersen USDA-AGRICULTURAL MARKETING SERVICE
Stephanie Lemaitre BUREAU VERITAS
Food Safety Culture Working Group

Who are they?

Brian Bedard GMA SCIENCE AND EDUCATION FOUNDATION
Megh Bhandari BARRY CALLEBAUT
Ray Bowe MUSGRAVE GROUP LTD.
David Brackston BRC GLOBAL STANDARDS
Laurent Camberou AFNOR - ASSOCIATION FRANÇAISE DE NORMALISATION
John Carter DANONE
Leann Chuboff SQFI
Andrew Clarke SUBWAY
Bertrand Emond CAMPDEN BRI
Kathleen Ensley TACO BELL
Dan Fone NSF INTERNATIONAL
Joanna Gilbert FONTERRA
Charlean Gmunder MAPLE LEAF FOODS INC.
Rolando Gonzalez THE ACHESON GROUP
Megan Guilford THE HERSHEY COMPANY
Dave Harlan CARGILL, INCORPORATED
Tony W. Huang COFCO CORPORATION
Kentaro Ida SUNTORY HOLDINGS LIMITED
Lone Jespersen CULTIVATE
Fiona Kibby TESCO
Michael Liewen PEPSICO, INC.
Ellen Lopes FOOD DESIGN CONSULTANTS
Paola López SIGMA ALIMENTOS
Pieternel Luning WAGENINGEN UNIVERSITY
Jeff Miller MARS INC.
Sara Mortimore LAND O'LAKES INC.
Ingo Mücke BAHLSEN GMBH & CO. KG
Laura Nelson ALCHEMY SYSTEMS
Steve Parker MONDELEZ
Bizhan Pourkomailian MCDONALDS
Fons Schmid FOUNDATION FOR FOOD SAFETY SYSTEM CERTIFICATION 22000
Laurel Stoltzner OSI INDUSTRIES, LLC
Linda Wesolowski NESTLE
Bob Whitaker PMA
GFSI Regional Outreach

Who are they?

Yangying Xu THE CONSUMER GOODS FORUM
Karil L. Kochenderfer THE CONSUMER GOODS FORUM, USA
Timothy Ahn LLOYD'S REGISTER QUALITY ASSURANCE, INC.
Lorna Schneider TESCO STORES LTD
Jason Young OKLAHOMA STATE UNIVERSITY
John Kukoly BRC GLOBAL STANDARDS
John Reilly DAYMON WORLDWIDE
Rosalind Zils LAND O'LAKES INC.
Kurt-Peter Raezke EUROFINS GERMANY
Hildegard Niehaus CONTROL UNION CERTIFICATIONS
Benefits of Recognition

Why should a food safety certification programme apply for GFSI recognition?

Food safety certification programmes that enter the GFSI benchmarking process will find they have entered a new and challenging way of working.

  • There will be multiple ongoing requirements from GFSI for how they manage their certification programme and control their system.
  • The systematic reissue of the GFSI Benchmarking Requirements will mean they also need to review and revise their own certification programme in the spirit of continuous improvement.
  • They may find that their own innovations have become recognised as good practice and that other certification programmes will be required to include them as well.

Benefits of GFSI recognition:

  • The GFSI benchmarking process provides an independent verification of their certification programme.
  • Recognition of their certification programme by the GFSI Board provides credibility that is backed by the food industries biggest buying companies.
  • The systematic revision of the GFSI Benchmarking Requirements by global stakeholders meant that it remains relevant to the needs of the industry, leading to continuous improvements in the certification programmes that apply for re-benchmarking after every revision.

The GFSI network provides them with an insight into what is relevant to their certification programme development. This may range from implications for new legislation through to new approaches for helping auditors do their work.

How to Choose my Certification Programme

How to Choose my Certification Programme?

If you are seeking to achieve certification to a GFSI-recognised certification programme, in order to choose a certification programme you will first need to find out which scope is applicable to your type of activity. When the scope is identified, the choice of GFSI-recognised certification programme will be limited to those that cover that specific scope and has successfully achieved GFSI recognition. Search here.

Once this is known, an operation will need to consult with the following stakeholders:

  1. Even though this goes against the principle of working within the GFSI framework of acceptance of any recognised certification programme, key customers may have a preference for one certification programme or another. Their response may make the decision process very simple.
  2. Technical service providers can provide good advice; ask about their experience of the various certification programme.
  3. If the service provider is also a Certification Body, then what insights can they provide on the audit process?
  4. The certification programme owners (CPOs) themselves will provide further information.
  5. Local regulatory enforcement authorities may also have a view.