CFMSR Version 3 has landed

Supermarket shopping
Here are 7 updates for you to consider

The changes to the CFMSR (Coles Food Manufacturing Supplier Requirements) Version 3 have been announced with Auditing to Version 3 of the Standard to commence on 2nd January, 2022. A majority of the aspirational aspects of this standard are now mandatory, so there is a fair amount of training and new knowledge to be gained to ensure your business can excel at your next audit. Here is a summary of some of the updated requirements:

1. GFSI Requirements
As part of the CFMSR, you must first have been accredited by a GFSI Standard. The updated CFSMR Standard has 37 sections and has many requirements over and above GFSI Standards.

2. TACCP – Food Defence
Threat Assessment and Critical Control Points. TACCP methodology is similar to HACCP, assessing threats and risks to the business, process or product from attack for malicious purposes. The threat or attack may come from either internal or external sources.

At QMS Audits, we have included the CARVER+Shock method¹ in our training and consulting to help Australian food manufacturers understand their vulnerabilities. We have developed a TACCP and VACCP Plan with templates mapped to the CFSMR requirements. CARVER +Shock is the preferred methodology for vulnerability assessment of BRCGS (Section 5.4.2) and is recommended in the BRCGS Interpretative Guidelines for Issue 8 – Food Safety. 

3. Internal Auditor Training

Internal Audit Team members must be suitably trained at an intermediate level Internal Auditor course with a mandatory examination at the end. 

4. Supplier Approval
The supplier shall ensure all ingredient and food contact packaging suppliers operate a 3rd party certified GFSI-based Food Safety Program. However, Coles has already noted they are prepared to requirement further with each of their suppliers. 

5. Environmental Management Plan
An Environmental Management Plan must be developed to address the local, regional and global environment to ensure that the site operations do not (potentially) adversely impact any sensitive local environmental conditions (eg from neighbours, ground contamination, or emission). The Environmental Management Plan will be regularly reviewed to ensure it continues to be effective.

6. Allergen Control
Where allergens have been identified, the supplier will evaluate the Hierarchy of Control principles to establish the best available solution to allergen control in the following order (from most to least effective):

    1. Eliminate the allergen from the site
    2. Reformulate the product and substitute the allergen for another ingredient
    3. Implement engineering controls (such as a separate processing area)
    4. Apply administrative controls (such as training, signage, colour coding, etc)
    5. Apply warning labels to the product.

7. Food Safety Quality Policy
Management shall document and define their commitment to food safety & quality culture and legality at the most senior level for the site. A review of the effectiveness of completed activities must be carried out a minimum of annually.

We Love Training!

At QMS Audits we love training! We love it so much that we have designed a range of specialised courses that satisfy certification requirements as well as drive safety and quality. We offer training in the classroom, in-house at your facility and instructor-led virtual classroom-based Courses. Click below to see all our Training Courses.

If you need any help or advice in booking our training, would prefer to pay over the phone or be invoiced, please call us on 1300 404 505.

¹ Carver + SHOCK Method is an “offensive targeting prioritisation tool” adapted for the food industry to assess the susceptibility of a facility to attack.  It encourages food businesses to think like an attacker by identifying the most likely targets for attack. See here for more details. QMS Audits have adapted this model for the Australian and New Zealand market. 

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Food Safety Culture Training

Food Safety Culture is a key requirement of any food business. It is also a key component of all the GFSI standards, including BRC, SQF, FSSC22000 and Freshcare.

In our Food Safety Culture training, we will walk through the practical meaning of a good food safety culture and how to comply with GFSI standards, Woolworth’s Supplier Excellence and importantly CFMSR. The following elements will be covered in our Food Safety culture training:

  • What is food safety culture
  • 5 GFSI dimensions of food safety culture
  • How to write a food safety culture improvement plan
  • How to measure food safety culture
  • Practical implementation to improve food safety culture at all corporate levels including factory and senior management level.

You will receive a series of templates to assist you in writing up a food safety culture plan. Our templates are tried and tested, for both simplicity and effectiveness.


Food fraud and food defence are major threats to Australia’s food chain. For manufacturers who import ingredients, failure to identify food fraud or potential attacks on your business can have a large impact on your reputation.

SQF, BRC and each of the major supermarkets have significant requirements to ensure the risks of food fraud and food defence have been identified and controlled. We have been working with clients since Version 2 of Coles CFMSR was released to build effective plans that pass CFMSR audits. 

This Food Defence and Food Fraud training (TACCP/VACCP) explains the threats and vulnerabilities to our food chain. We explain how to conduct food defence and food fraud risk assessments and how to write up a food fraud vulnerability assessment & mitigation plan and a food defence plan using our templates.

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