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Recently, I had the incredible opportunity to join the GFSI Services Provision Technical Working Group (TWG). This group is tasked with developing new benchmarking requirements specifically focused on food industry service providers. It’s a role that aligns perfectly with my background, given my experience across multiple sectors within the food industry—from manufacturing to hygiene research, auditing, and now as a hygiene specialist for a service provider.
The GFSI, under the umbrella of The Consumer Goods Forum (CGF), brings together some of the brightest minds in food safety from around the globe. Their mission is to ensure safe food for everyone, everywhere, by fostering collaboration among stakeholders to improve food safety management systems worldwide. This initiative is vital because it not only reduces food safety risks but also helps minimize audit duplication and costs while building trust throughout the supply chain.
As part of the TWG, I’ve been fortunate enough to collaborate with other experts representing organizations such as ANSI National Accreditation Board, BSI, Ecolab, Dole, CampdenBRI, Rentokil-Initial, Eurofins, Control Union, HACCP-International, Cr Orlix, Bureau Veritas, Daymon Worldwide, and, of course, Vikan. Together, we’ve been focusing on defining the scope of services provided by these entities, reviewing existing certifications, setting benchmarking requirements, and updating the glossary accordingly.
Our journey so far has been both enlightening and challenging. We’ve already held productive meetings in France and China—before the recent global health situation—and we’re currently preparing for our next meeting in Seattle on February 24th and 25th. This event will precede the 2020 GFSI Conference, which is set to celebrate its 20th anniversary under the theme “One Connected World. One Safe Food Supply.†For more details, you can check out their website at [mygfsi.com/events/gfsi-conference](https://www.mygfsi.com/events/gfsi-conference).
On another note, I wanted to share some insights into the importance of food handling utensils in maintaining food safety. Tools like buckets, scoops, and scrapers are integral components of any food processing environment. They must meet stringent hygiene standards since they come into direct contact with food. Properly selecting and maintaining these utensils can significantly reduce the risk of contamination.
Additionally, color coding cleaning tools and utensils is a practical way to prevent cross-contamination. For example, using specific colors for different areas—like green for produce or red for meat—helps staff quickly identify which tool belongs where. This simple yet effective practice ensures better compliance with food safety protocols.
Lastly, managing foreign body risks posed by cleaning equipment is crucial. Selecting durable, high-quality tools that undergo regular inspections and maintenance can help mitigate potential hazards. It’s all about balancing functionality with safety to create an efficient and secure food processing environment.
In conclusion, being part of the GFSI TWG has been an enriching experience, allowing me to contribute meaningfully to global food safety efforts. If you’d like to learn more about food safety best practices or explore recent posts from fellow experts, feel free to browse through our latest blog updates below.
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