The US food industry is rapidly embracing the GFSI food safety framework to increase the safety and quality of food products reaching consumers. Yet many individual producers and retailers are seeking clarification on which of the GFSI component standards will make the real difference for them. To answer these important questions DNV is hosting a workshop on July 17 for food professionals along with representatives of the major GFSI standards groups.

Houston (PRWEB) June 17, 2009 -- To help food industry professionals better understand and get the latest information about the GFSI Benchmarked Standards, DNV is offering a low-cost, information-packed workshop on July 17 in Chicago featuring representatives from BRC, IFS, SQF and CIES. Food Industry professionals from across the US are invited to attend this one-day event to be held at the Chicago Marriott Oak Brook.
"This event will give the food industry direct access to the standards owners," says Kathy Wybourn, Director of Food Safety Solutions for DNV. "As certification is still fairly new in the US and the industry works to figure out the GFSI framework, many questions are arising about how the various component standards are different from one another, and which of them will best suit their business. This event will provide those answers."

Register online at http://www.dnv.us/certification/TradeshowEvents/gfsiworkshop/gfsiregistration.asp.

WHAT:
GFSI Benchmark Standards: Making the Distinction

WHEN:
Friday, July 17

WHERE:
Chicago Marriott Oak Brook
1401 West 22nd St.
Oak Brook, IL 60532

WHO:
- DNV Food Safety: Kathy Wybourn
- British Retail Consortium (BRC): John Kukoly
- International Food Standard (IFS): Stephan Tromp
- Food Marketing Institute (SQF): Gary Smith
- CIES (GFSI): Catherine Francois