Compliance with legal requirements and reduction of waste for the food, beverage, pharmaceutical, chemical and non-food industries.
Achieving Global Certification In Food Safety
This White Paper discusses four of the most frequently used standards; comparing them with each other and highlighting matters that producers may want to consider when deciding which standards to adopt.
Being certified according to a GFSI-accepted standard, such as IFS, SQF, FSSC 22000 or BRC, demonstrates a company’s commitment to focusing on safety. While all certifications deal with similar food safety-related concerns, it is important to choose the right certification based on a company’s industry, needs and customer preferences.
Knowing and implementing requirements according to one of these standards provides a framework for continually improving production quality processes. This helps to protect and enhance brand reputation, and ensures future profitability in a competitive global market.
The white paper focuses on the following areas in detail:
- Certification: oversight, responsibilities & benefits
- Choosing a standard
- GFSI accepted standards
- Comparing the standards
- Sample audit procedure
- New legislation outlook
Consumers and governments worldwide are becoming increasingly concerned about unsafe food which is fueling new standards, legislation and regulations focused on food safety and quality. This has been confirmed by the Consumer Goods Forum, which has found that food and product safety are top priorities for both producers and sellers.
With the advent of tough new legislation from major markets such as the USA and China, where laws aim to reassure customers of proper product quality, the global food safety regulation landscape can be confusing. That is why there is so much current work taking place to ensure uniform conformity among standards. Manufacturers are receiving help to decide which standards are right for them. This work is mainly driven by the Global Food Safety Initiative (GFSI), a retailer / manufacturer non-profit foundation.
Finally, this paper considers current food safety and quality trends, such as the need for manufacturers and suppliers to take a more active role in certification, in order to ensure future profitability.