Food companies develop strategies for the quality and the safety of food under the impetus of regulations, within the framework of the Hygiene Packet in particular, and of the international standards (ISO 9001, ISO 22000), but also due to european distribution specifications (BRC - British Retail Consortium and IFS - International Food Standards) and specifications in the Codex Alimentarius.
In this changing context which is imposing new constraints on companies, without many of them having the internal means to respond to these constraints, especially SMBs, a group of quality audit specialists at the Actia Centres has gotten involved in order to study the interaction and the complementarities of the quality reference standards.
2008 Actia Publication: "Practical guide to the use of reference standards" for food quality and safety.
The authors covered 46 specifications classified into 5 chapters: management of food safety and quality, controlling food safety, controlling the activity of production, running the system and continuous improvement. For each specification, the following are compared: the reference to the regulations, primarily to regulations EC 178/2002 and EC 852/2004, the summarised requirements of reference standards ISO 22000, ISO 9001.2000, IFS version 6, BRC version 6 and BRC Iop 4, NF EN 15593 standard, as well as the key points concerning the hygiene and safety of food mentioned in the Codex Alimentarius.
A revised and updated edition is currently being written in order to incorporate various changes. This site is available below.