About IFPS Foodsafety Committee

The IFPS recommends that food safety standards, including standards developed by or for industry, retailers and government, contain practices and critical limits that are technically justified and science-based, take published, peer-reviewed information into consideration where it is available, and are guided by risk assessments and HACCP methodologies. 

The IFPS will promote the global adoption of such standards in a non-competitive manner in order to protect the health and safety of fresh produce consumers. Safe food should be a right and expectation of all consumers. 

The IFPS is committed to food safety and has established a Board Committee to channel that commitment and focus.  Its position on food safety is as follows:

• The establishment of a single set of internationally recognized criteria against which food safety programs are benchmarked.
• The outcome must encompass the total fresh produce supply chain.
• One global benchmarking system is preferable for the fresh produce sector.

IFPS’ work in this area will be enhanced through having been granted liaison status with the International Standards Organization (ISO) on their Food Safety Management Committee - ISO/TC 34/SC 17 Management systems for food safety and observer status with Codex. 

The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program. The main purposes of this Program are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting co-ordination of all food standards work undertaken by international governmental and non-governmental organizations.

Objectives Food safety committee

To engage in collaborative activities that contribute to a reduction in global food-borne illness attributed to fresh produce, by:

Influencing the political discussion relating to food safety issues and food safety standards (e.g.: Codex, ISO, GlobalG.A.P. and GFSI) that affect the produce industry.

Acting as a forum for comment, discussion, strategy development and action on issues relating to food safety in the produce industry.

Informing our supply chain stakeholders on issues relating to food safety in the produce industry.

Identifying food safety compliance, regulatory, implementation and industry issues and to leverage our international networks to address such issues, and

Ensuring members are aware of food safety incidents and responses. Use this information to enhance prevention of, preparation for, responses to and recovery from food safety incidents.


Latest Food Safety News

The IFPS Food Safety Committee undertook the creation of a register of Global Food Safety Regulations and Standards that have relevance in the Fresh Produce industry. The Global Fresh Produce Regulatory Food Safety Standards Register report is available here. Any suggestions for additions or adjustments should be sent to the Committee Chair at r.bennett@pma-anz.com. All contributions are welcome. Together, we will be able to expand this register as necessary and keep it relevant.

Foodsafety Committee

The Foodsafety Committee has the following members:

R. Bennett (PMA A/NZ) | Chair

S. Blackman (CPMA) | Vice Chair

H. Gale (Canada Gap)

A. Arts (Agrichain Centre NZ)

A. Chambers (CPMA)

J. McEntire (UFPA)

H. Maurer (United Fresh NZ)

R. Brown (ASOEX)

S. Thomas (FPC)

J. Hepner (PMA)

E. Treacy (PMA)

P. Verbaas (Fresh Produce Center)

J. Proctor (CPMA)

R. Lee (CHC)

N. Jenney (FPC)

E. Araya (ASOEX)

G.  Sorensen (NFGF)

A. Person (Bama Norway/NFGF)

H. Schmeitz (FrugiCom)