The food trade has enormous impact on both the health of populations and the economies of nations.
Organisations from the UN to world trade bodies, national governments and processors accept that people have the right to expect a high standard from food. At the same time they need to ensure trade does not have so many restrictions that it becomes too burdensome.
The volume of world food trade is valued between US$300–400 billion, according to FAO.
With the increasing urbanisation of populations, even developing countries are becoming more reliant on global trade and food processing for their supply of food.
It is important that in the long supply chains from farm to consumer food is kept safe, of good quality and suitable for consumption.
These requirements impact business sectors like food processors and producers in every country as consumers are demanding better safety and quality. Producers and processors exporting food to other countries are subject to their own national regulations and also the strict enforcements of standards and regulations of the major importing countries.
The implementation of food safety involves a complex mix of laws, standards and accepted good practices, involving governments, international organisations (e.g. WTO), industry organisations (e.g. GFSI, BRC), research agencies, independent standards bodies (e.g. BRC, IFS) and independent certification bodies.
The global reference point for food producers, processors, consumers, national food safety agencies and the international food trade is the Codex Alimentarius, first drawn up by the FAO and WHO in 1961 and managed by the Codex Alimentarius Commission.
The importance of Codex Alimentarius was recognised in the 1985 United Nations Resolution 39/248:
"Governments should take into account the need of all consumers for food security and should support and, as far as possible, adopt standards from the Food and Agriculture Organization of the United Nations and the World Health Organization Codex Alimentarius..."
It has become the global driver for harmonisation of practices and standards among national bodies, for food safety and quality and also international trade. Its standards are recognised by the World Trade Organisation (WTO) for the settlement of trade disputes.
The Codex has stimulated countries to introduce new food legislation and Codex-based standards, and to establish or strengthen agencies responsible for monitoring compliance with regulations.
Ever-tightening policies and regulations today make it essential for companies handling food to take appropriate measures and proactive approach in early detection to control pests in food and food supplies.
Rentokil is your professional partner when it comes to controlling pest risks in compliance with Malaysia’s food safety legislations and industry best practice and statutory obligations.
Food safety standards help companies establish good manufacturing processes so they can produce safe products that comply with food safety legislation and meet quality levels expected by consumers.
They are generally formulated by independent bodies such as BRC and IFS, adopted by food processing businesses and checked by certified accreditation bodies.
The Global Food Safety Initiative (GFSI) is a body set up by the world’s leading retailers and manufacturers in 2000 to provide thought leadership and guidance on food safety management systems.
GFSI facilitates collaboration between the food safety experts from retail, manufacturing and food service companies, and also international organisations, governments, academia and service providers to the global food industry.
GFSI creates the benchmark for food safety standards and gives approval to those that reach its ‘standard for standards’.
The BRC Global Standard for Food Safety was the first to be approved by GFSI and is the most widely used worldwide. This sets out seven sections for an effective food safety system:
Rentokil Initial and BRC Global Standards have formed a strategic partnership to enable ongoing collaboration and development of new initiatives in risks mitigation and improve best practices in the food industry.
HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to food safety that focuses on preventing contamination from biological, chemical, physical and radiological hazards.
HARPC (Hazard Analysis and Risk-Based Preventive Controls) is a recent adaptation for certain businesses in the USA that come under the Food Safety and Modernization Act.
HACCP was first developed for the design and manufacture of food for the US space programme.
The hazards include bacteria, viruses, natural toxins, pesticides, drug residues, decomposition, parasites, allergens, unapproved food and colour additives, and radioactive compounds.
HACCP is used at all stages of food production, from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Each food processing or handling business must develop an HACCP system and tailor it to its individual product, processing and distribution conditions.
The seven principles of HACCP are accepted by government agencies, trade associations and the food industry around the world. These principles are:
GMPs describe the methods, equipment, facilities, and controls for producing processed food to produce high quality and safe products and are generally specified in regulations. In the US GMPs are written into the food regulations by the FDA. The regulations address personnel, buildings and facilities, equipment and utensils, and production and process controls.
GMPs, along with standard operating procedures (SOPs), form the basis for HACPP and the ISO9000 quality management standard. They are often visualised as a pyramid of dependencies.
Figure: The foundation of HACCP and ISO9000
Source: University of Nebraska (www.foodsafety.unl.edu/haccp/prerequisites/gmp.html)
Food Standards Agency. Food Hygiene. A Guide for Businesses. London, Food Standards Agency, 2013
Overview of HACCP Principles. University of Nebraska – Lincoln.
FDA. Food Safety Modernisation Act.
North Dakota State University. Food Law. International Considerations.
European Commission. Food Hygiene Basic Legislation.
Food guidance regulations
Malaysia food guidance regulations