The Food Safety Knowledge Network
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Transcript of The Food Safety Knowledge Network
Food Safety Knowledge Network
Background
• In recognition of ever longer, more global and distant sources of supply and of the varying levels of competency in the various functions throughout the food supply chain, the GFSI Board decided, in June 2008 to initiate the Food Safety Knowledge Network (FSKN)
• FSKN is a joint initiative between CIES – The Food Business Forum and the College of Agriculture at Michigan State University (MSU)
The Food Safety Knowledge Network Initiative to develop internationally recognised
competences in relation to food safety for individuals in all sectors of the food supply chain
to develop high-quality, low-cost training and education enabling individuals to aspire to and meet the defined competencies
to promote knowledge transfer within the food safety community
The Position of the FSKN
will not replace or conflict with existing formal qualifications
will not restrict the work of academia, professional institutions or training providers
will not inhibit the development of best practice standards or codes of practice in any sector of the food supply chain and will actively promote and support these
Goals
Harmonise existing technical food safety training schemes through the development of the competencies of food safety professionals, recognised by international stakeholders, both from the public and the private sectors
Develop and establish a global professional food safety system training and qualification programme for all functions along the food value chain
Objectives
to facilitate the production of safer food on a global basis to transfer knowledge throughout the supply chain on a global basis to enable career development, education and enhanced mobility for food
safety professionals to enhance the competitiveness of small growers and producers and
enable access to high value export markets for emerging countries to ultimately to achieve pragmatic cost reductions through the elimination
of corrective actions and more efficient auditing to secure the supplier base in terms of legality and food safety with
improved conformity to reduce perceived barriers to trade through the development and
application of competencies
Benefits
the identification of required food safety competencies the ability to analysis of what is available in a given location to train and assess
these competences the transfer of knowledge leading to the reduction in perceived barriers to trade
through the development of competencies throughout the supply chain on a global basis
the creation of awareness and a shared interest in optimising the level of food safety throughout the value chain through the aspirational membership of a truly global, responsible community
enhancement of career development, education and enhanced mobility for food safety professionals
enhancement of the competitiveness of small growers and producers and enable access to high value export markets for emerging countries
securing of the supplier base in terms of legality and food safety with improved conformity.
Scope
InternationalAll sectors in the food supply chainOnly the competencies of individuals are
within the scopeApplicable to all types of foodPilot Project to cover Manufacturers
The FSKN Model
OutcomesOutputActivitiesInput
CIES industry leadership
MSU & Community of Research,
Education and Training Providers
Increased Number of
Food Safety Professionals
around the world
Training Product Development
GFSI Qualification
Exam Development
OER and Social Network
Development
Phase I
MSU OER, eLearning and
Technical Expertise
Methodology
develop and promote partnerships with industry, government, academia, local/regional authorities, and other stakeholders
develop an internationally recognised training syllabus and qualification for different sectors of the food industry
develop effective and efficient training material through face to face sessions, seminars, formal courses and more importantly on line learning
develop programme entry points for different levels of individual competency in relation to location and market
Proposed TimeframeSummer 2008
GFSI Board validation of concept and agreement to convene a Pilot Group to scope out concept. Completed
Selection of pilot location Completed
Fall 2008
Call for volunteers for a Technical Working Group (TWG) to identify necessary components and competencies for the programme
Finalise business plan
External partners and funding sources identified and engaged in program development process
2009
TWG, educational entities and donors collaborate to create appropriate competency based pilot training programs for one region and one value chain
2010
Critically review the pilot training program and where appropriate refine or amend. The initiative’s long term strategic objective is to expand the pilot to all GFSI identified value chains and functional areas
Governance
Members of the Pilot Group
BERGET Dominique, Corporate Food Safety Director, Danone, France BOURQUIN Leslie, Associate Professor, Michigan State University, USA BYRNES Hugo, Director Product Safety and Consumer Affairs, Royal Ahold The Netherlands CWIKOWSKI Marc, Global Quality, Principal Quality Specialist, The Coca-Cola Company, Belgium FRANÇOIS Catherine, Director, Food Safety Programmes, CIES, France GOW Hamish, Director, Partnerships for Food Industry Development – F&V, Michigan State
University, USA GEITH Christine, Assistant Provost Executive Director, MSU Global, Michigan State University, USA GILLARD KAPLAN Cécile, Grocery and Beverage Quality Group Manager, Carrefour, France KRANGHAND Jan, Senior Department Manager Quality Assurance, Metro Group Buying
International, Germany MOELLER Kristian, Managing Director, GlobalGAP, Germany PICKUP Mark, Project Manager SWOFFER Kevin, Senior Technical Consultant THIAGARAJAN Deepa, Associate Director, Partnerships for Food Industry Development – F&V,
Michigan State University, USA VIGNARE Karen, Director, Customer Experience, MSU Global, Michigan State University, USA XU Yangying, Assistant, Food Safety Programmes, CIES, France YIANNAS Frank, Vice President, Food Safety, Wal-mart Stores, USA
The Remit of the FSKN Pilot Group define the scope and timeline of the pilot project identity members of the technical working group and
appropriate partners establish the costs of the project and assist with the
development of business plan allocate tasks for the business plan development and
timeline develop and agree upon an appropriate
communication strategy
Research to Date
Review of Existing Schemes
i) Harmonisation of existing technical food safety training schemes, through the development of food safety professional competencies
Development Approach
i) Identify which training criteria and qualifications are appropriate to include based on competency criteria identified by working group
ii) Review and access the availability of training of required competencies in Pilot country.
iii) Review the availability of potential auditors/ mentors in the Pilot country
Technology Infrastructure
i) Create a shared conceptual framework for building an e-learning or information, communication and technology (ICT) infrastructure for project resources and training
International Model
Development Programme
Local
Target Group Core Competency Level
Possible Competency Levels
Project Development
Stages
Pre-Farm 1 2 3 4 Stage 3
Processing (Pilot) 1 2 3 4 Stage 1
Auditing 1 2 3 4 Stage 2
Retailers 1 2 3 4 Stage 4
High Value Export
Technical Working Group MembersDrawn from GFSI Technical Committee
In addition food safety consultants – international and Indian small manufacturers – international market researchers – international with Indian support
Self-assessment questionnaire/interviews (to be conducted in parallel with a developed market)
universities and academia – international and Indian Examination design
Working Group Programme
Food Safety Knowledge Network Launch
GFSI Food Safety Conference
Barcelona
4th – 6th February 2009