GFSI: Hygienic design in the food industry

Materials, finishing works, facilities and equipment food industry must guarantee food safety and ensure its application Global Food Safety Initiative (GFSI) implemented new standards to increase its reach.

First, we must remember that GFSI is an initiative that was born with the goal of harmonizing information management systems. harmlessness in food industry and over time has become a global reference for guaranteeing food safety.

In order to maintain innovation and consider all processes in food production, the international initiative presented its latest edition Benchmarking requirements in which he added two scopes.

These new guidelines integrate J1 and J2, both related to hygienic design for the food industry, explains Irene Llorca, member of the European Hygienic Engineering and Design Group (EHEDG) from Spain, during the webinar “Hygienic Design in GFSI and Sars-Cov-2 “, in organization Mexican Society for Consumer Food Safety and Quality (SOMEIC).

“This is a big step forward as the global initiative is telling manufacturers that there is a hazard and risk management system that is not an unknown language and that is within these sectors,” Llorca declares.

Increase security

The first of these new initiatives, J1, It is intended for equipment manufacturers and facility builders for companies in the food industry, which are not fully considered in this food safety initiative.

In addition to these guidelines, the requirements they must meet manufacturers and builders so that their designs, which are part of the food chain, prevent their products or industrial warehouses from contaminating food.

That is, manufacturers, engineers, architects and builders must give more weight hygienic design and find out what it’s all about, which opens the door to a future certification like others offered by GFSI, Llorca believes.

This regulation contemplates the creation of a team responsible for risk assessment of equipment and facilities to ensure their avoidance pollution by dust or creation pestsin addition to the fact that they must be evaluated throughout the entire life cycle.

J1 sets out the requirements for good hygiene practice from equipment design or industrial ships which will be used by companies operating in the food industry.

As for J2, the second scope of the GFSI, Juliana Dias from EHEDG Brazil explains that it is aimed at companies that already have some of the certifications of this initiative, which means they are more familiar with hygienic design.

However, in addition to these requirements, companies that have a hygienic design-oriented department will go through a management process, which means they will have the opportunity to acquire other certifications.

During the webinar, the EHEDG Brazil expert explained that it is still not known what the procedures or audits or new additional certifications will be for the food production chain.


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