Food Standards

Global GAP

GLOBALGAP is an internationally recognized set of farm standards dedicated to Good Agricultural Practices (GAP).

Through certification, agricultural producers demonstrate adherence to accepted levels of safety and quality. And consumers can rest assured that the food has been produced sustainably-respecting the health, safety, and welfare of workers, the environment, and in consideration of animal welfare issues.

The GLOBALGAP standard is primarily designed to reassure consumers about how food is produced on the farm by minimizing detrimental environmental impacts of farming operations, reducing the use of chemical inputs and ensuring a responsible approach to worker health and safety as well as animal welfare.

GLOBALGAP is a pre-farm-gate standard, which means that the certificate covers the process of the certified product from farm inputs like feed or seedlings and all the farming activities until the product leaves the farm.

ISO 22000 (Food Safety Management System)

ISO 22000 specifies requirements for a Food Safety Management System where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

ISO 22000 specifies requirements to enable an organization to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer:

•  To demonstrate compliance with applicable statutory and regulatory food safety requirements

•  To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,

•  To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,

•  To ensure that the organization conforms to its stated food safety policy,

•  To demonstrate such conformity to relevant interested parties, and to seek certification or registration of its Food Safety Management System by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000.

Kosher

Kosher food is based on the laws of the Jewish religion. Eaten mainly by Orthodox Jews, kosher foods concern certain outlawed meats, how animals are slaughtered and forbids the mixing of meat and milk at a meal. Kosher law also extends to the type of utensils used at a meal.

HACCP (Hazard Analysis Critical Control Points)

Hazard Analysis Critical Control Points (HACCP) is the main platform for international legislation and good manufacturing practices for all sectors of the food industry. HACCP also forms a key omponent of many certified compliance standards and is recognized as a main element of international trade in food products. HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues.

A HACCP system helps you to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the production process.

BRC (British Retail Consortium)

In 1998 the British Retail Consortium (BRC) developed and introduced the BRC Technical Standard and Protocol for companies supplying retailer branded food products.
The standard was developed to assist retailers in their fulfillment of legal obligations and protection of the consumer, by providing a common basis for the audit of companies supplying retailer branded food products.

FSSC 22000 (Food Safety System certification)

FSSC 22000 in the standard makes it align with other generic management systems such as the ISO 9001 and ISO 14001 to enable effective system integration.

HALAL

Over the years, the demand for HALAL certified products has increased dramatically. In order to meet this demand, companies throughout the world are seeking authentic HALAL certification to gain consumer confidence, expand their existing market and enhance sales strategies. Many companies continue to choose the HALAL certification and are enjoying the marketing privileges this certification offers. The HALAL symbol can open new marketing avenues never before accessed.

PAS 223

The FSSC 22000/PAS 223 Food Safety Certification scheme for food packaging manufacturers is designed to provide Food Safety Audits that focus primarily on documentation and Food Safety Management processes that prove Food Safety programs are being continuously implemented in the facility as they are described in procedures. Therefore, it is imperative that Food Safety programs are documented accurately respective to how they are actually performed and consistent with the requirements of the FSSC 22000/PAS 223 Packaging Standard. The benefits of an FSSC 22000 audit include certification to a standardized global evaluation and assessment of food safety programs that extend beyond GMP inspections.

IFS (International Food Standard)

Certification to the IFS standard is rapidly becoming a fundamental requirement of many leading European retailers particularly in Germany and France. Developed originally by the German retailers (BDH) and amended with the assistance of the French Retail Group(FCD) the standard is designed to assess the ability of food processors to comply with food safety requirements and demonstrate due diligence. Certification can be achieved at two levels, Foundation and Higher Level depending on the score achieved at the assessment.

The principal requirements of the IFS Technical Standard are the adoption of HACCP, a documented quality management system and control of factory environmental standards, product, process and personnel

Organic certification

Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants.Organic is all about how a product or food is grown and processed. For a product to be certified organic in most countries, the operations that produce the organic agricultural ingredients, the handlers of those agricultural ingredients, and the manufacturer of the final product must all be certified by an accredited organic certifying agent. Through onsite inspections and a review of the company’s organic system plan and documentation, these agents verify that organic products are produced and handled according to strict standards. Most organic regulations prohibit the use of pesticides and most other synthetic chemicals, along with irradiation, fertilizers made with synthetic ingredients and bioengineering.Organic certification doesn’t necessarily mean that a product is free of something, as organic products can be exposed to impurities from natural forces beyond the control of the organic farmer or producer. However, because of the strict standards used in the production and handling of organic products, impact from non-organic practices is limited.

 

 

 

GLOBALGAP is an internationally recognized set of farm standards dedicated to Good Agricultural Practices (GAP).

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