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GFSI Technical Working Groups (TWG) bring together volunteer food industry experts from around the world to work on a range of topics that have been prioritised by the GFSI Board. Their goal is to help GFSI pursue its key objectives of harmonisation and capability building by delivering credible and practical guidelines and insight into strategic food safety issues.

Who is Involved

GFSI Technical Working Groups are composed of technical experts from retailers, manufacturers, food service operators, service providers, certification programme owners, certification bodies, accreditation bodies, academia, and industry associations. Priority is given to candidates from CGF member companies. However the objective is to form a multi-stakeholder group of experts on a given issue. This strengthens the quality of the groups’ output.

 

How to Participate

Whenever a new Technical Working Group is created, calls for participation are made. Applications are open to all and rated against  selection criteria based on the needs of each project. To receive announcements about new groups, please make sure you are following GFSI News, emailings, LinkedIn Group and Twitter feed.

 

Current Groups

Pre-Slaughter Handling Of Terrestrial Animals And Farmed Seafood

Services Provision

Hygienic Design

Pre-Slaughter Handling of Terrestrial Animals and Farmed Seafood

The Group’s Mandate

  • Produce a review of existing internationally-recognised guidelines and codes about terrestrial animals and farmed seafood handling and food safety.
  • Provide recommendations for additions and modifications to the GFSI Benchmarking Requirements so that the topic is considered in GFSI-recognised standards and addressed during audits of farms and slaughtering facilities.

The Group’s Members

  • Cormac O’Sullivan, SGS SA
  • Jacobo Novoa, BUREAU VERITAS
  • Amanda Waite, LAND O’LAKES INC.
  • Huangzhong Chen, NSF SHANGHAI CO., LTD.
  • Karin Hoelzer, The Pew Charitable Trusts
  • Janet Whaley, U.S. Department of Commerce
  • Patricia Schwarz-Borchardt, Boehringer Ingelheim International GmbH
  • Sara Steinlage, Simfoods
  • Anne-Mette Olsen, DANISH AGRICULTURE & FOOD COUNCIL
  • Eloy Quiñones, METRO AG
  • Prathapachandra Shetty, UNITED NATIONS DEVELOPMENT PROGRAMME
  • Randal Giroux, CARGILL, INC.
  • Rodrigo Santibanez, MERCK ANIMAL HEALTH
  • Mark Nijhof, Heiploeg
  • Liu Longhai, New Hope

Services Provision

The Group’s Mandate

  • Provide a detailed definition of the services covered within this new proposed scope of the Benchmarking Requirements
  • Produce a review of existing certifications applicable to those services
  • Set Benchmarking Requirements for those specified services
  • Review the Benchmarking Requirements glossary in light of the new scope

The Group’s Members

  • Natsuko Fujiwara, CXS CORPORATION
  • Nydia Orue, CK Orlix SA de CV
  • Kristopher Middleton, EUROFINS SCIENTIFIC INC
  • Paula Witner, DOLE FRESH VEGETABLES, INC.
  • Tatiana Lorca, ECOLAB, INC.
  • Ayako Okada, BSI GROUP JAPAN K.K.
  • Richard Mallett, HACCP EUROPE
  • Jeffrey Bruening, ECOLAB, INC.
  • Bertrand Emond, CAMPDEN BRI
  • Hildegard Niehaus, CONTROL UNION CERTIFICATIONS
  • Mike Wood, RENTOKIL INITIAL PLC
  • Nora Moudiyne-Schweninger, ANSI
  • Debra Smith, VIKAN (UK) LIMITED
  • John REILLY, Daymon Worldwide Inc.

Hygienic Design

The Group’s Mandate

The objective of this work is to develop hygienic design elements to the GFSI requirements under an extended scope K covering food processing equipment and food processing/handling facilities, with a from farm to fork approach. These will serve as general guidance to auditors for certification against the scope in various sectors: construction, equipment manufacturers.

The Group’s Members

  • Patrick WOUTERS, Cargill
  • Edyta MARGAS, Bühler AG
  • Rick HEIMAN, Dairy Farmers of America
  • Hugo PIGUET, Nestlé
  • Yi XU, Tetra Pak Processing System
  • John HOLAH, Holchem Laboratories Ltd Cleaning
  • Jonathan HOPKINSON, The Coca-Cola Company
  • Melanie NEUMANN, Neumann Risk Services Matrix Sciences
  • Juliane GONÇALVES, Flavor Food Consulting
  • Joe STOUT, Commercial Food Sanitation
  • Adriaan VAN DEVENTER, Hygienicon Consultancy
  • Corinna BEGUERIA, Fromageries Bel
  • Mark MORGAN, The University of Tennessee
  • Muhammad SHAHBAZ, Mawarid Food Company
  • Anna STAROBIN, Ecolab
  • Justyna KOSTARCZYK, Metro
  • Zachary BECKS, Gray Architects and Engineers
  • Katie SATTERTHWAITE, Marks and Spencer
  • Izabela PALGAN, IFS

Completed Groups

150+ Companies and organisations have collaborated with GFSI in over 30 Technical Working Groups. See some of the finished Technical Working Groups below and view our Alumni page to see community members who have contributed to GFSI’s working groups over the years.

  • Chemicals in Food Hygiene
  • Global Markets Programme Primary Production
  • Global Markets Programme Implementation
  • Food Safety Culture
  • GFSI Regional Outreach
  • Global Markets Strategy
  • Food Service Catering Scope
  • Regional Expansion
  • GFSI Benchmarking Requirements V7
  • Auditor Competence
  • Packaging
  • Animal Conversion
  • Retail/Wholesale
  • Storage and Distribution
  • GFSI Guidance Document
  • Global Markets Communication
  • Global Markets Training Framework
  • Global Regulatory Affairs
  • Accreditation Task Force
  • Auditor Competence Scheme Committee
  • Food Brokers/Agents
  • Supply Chain
  • Guidance Document Revision
  • Best Food Safety Practice and Benchmarking
  • Global Markets
  • Communication and Stakeholder Engagement
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