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