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FOOD STANDARDS

ISO 22000:2018

ISO 22000 is a globally accepted international standard, which specifies the requirements for food safety management systems. It is applicable to all organizations involved in the food chain, whose main objective is to ensure food safety. The standard outlines a framework which harmonizes all parts of the food supply chain, from producer to consumer, and helps you reduce food hazards, control the risks and prevent contamination. 

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Benefits:

  • Significantly reduces Food safety hazard including of recurring problems, with many problems being resolved permanently first time round;

  • Ensures production of food to be safe and fit for human consumption;

  • A preventive approach to food safety;

  • Helps identify the process hazards and control the same;

  • Continually improve the processes needed to provide safe food;

  • Enhances customer satisfaction;

  • Control and eliminate food safety risks;

  • Promote international trade.

FSSC 22000 - 5.0

FSSC 22000 is a company-level certification based on a scheme developed by the Foundation for Food Safety Certification. The standard helps organizations ensure the supply of safe food and beverages. In addition to the requirements set forth in this certification, FSSC 22000 fully incorporates ISO 22000 and pre-requisite programs.

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Benefits:

  • Demonstrate compliance with current and future statutory and regulatory requirements;

  • Increase leadership involvement and engagement of employees;

  • Improve company reputation and the confidence of stakeholders through strategic communication;

  • Achieve strategic business aims by incorporating environmental issues into business management;

  • Provide a competitive and financial advantage through improved efficiencies and reduced costs;

  • Encourage better environmental performance of suppliers by integrating them into the organization’s business systems.

BRC GS - Food Safety

The BRC Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organisations to ensure it is rigorous and detailed, yet easy to understand. It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.

 

Benefits:

  • Protects your brand and consumer.

  • Ensures your customers maintain confidence in your food safety programme and supply chain management.

  • Accepted and specified by many retailers, manufacturers, ingredients companies, food service organisations and raw material processors worldwide as part of their supplier approval process.

  • Designed to reflect best practice and provide a common sense, risk-based approach to product safety and certification.

  • Reduce waste, complaints, recalls and rejected products.

Organic Certification - NOP/NPOP

NPOP or National Program for Organic Production is a program under the Government of India which provides standards for organic production, systems, criteria and procedures for licensing of Certification Bodies, the National (India Organic) Logo and the regulations governing its use. The rules and regulations of the NPOP are in harmony with other International Standards for import and export of organic products.

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Benefits:

  • The meaning of getting an NPOP Certificate is that you can sell your organic product under the supervision of NPOP, and you can enjoy all the benefits associated with it.

  • Also, the selling of certified organic products ensures the consumer that they are purchasing and consuming authentic organic and healthy food product.

  • It is intended to assure quality and prevent fraud.

  • For organic producers, certification identifies suppliers of products approved for use in certified operations.

  • For consumers, "certified organic" serves as a product assurance, similar to "low fat", "100% whole wheat", or "no artificial preservatives".

  • Certification is essentially aimed at regulating and facilitating the sale of organic products to consumers.

BRC GS - Packaging

The BRC Global Standard for Packaging Materials was designed to protect the consumer by providing a common basis for the certification of companies supplying packaging to food producers. The Standard has been updated at regular intervals since, to reflect the latest thinking in product safety, and has now attained usage worldwide, not only by food packaging producers, but by producers of packaging for all applications at all levels of the supply chain.

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Benefits:

  • The Standard will help ensure your customers have confidence in your products.

  • Reduce waste, complaints, recalls and rejected products through a cycle of continuous improvement.

  • Many retailers, brand owners, raw material processors and packaging manufacturers around the world support the use of the Standard and accept it as part of their supplier approval processes.

  • It’s HACCP and hazard and risk management based. It incorporates product safety management systems and internationally accepted best manufacturing practice. And there’s a clear step-by-step path towards certification.

Others

HACCP - HACCP Certification is a system that recognizes that a food business has developed, documented and implemented systems and procedures in accordance with HACCP. ... It is granted by an external certification authority that has the necessary knowledge and skills to undertake an assessment of the HACCP system or HACCP plan.

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Kosher Certification - Kosher Certification is the stamp of kosher approval by a rabbinic Agency verifying they have checked the products ingredients, production facility and actual production to ensure all ingredients, derivatives, tools and machinery have no trace of non kosher substances. Used for export to Jews Countries.

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Halal Certification - Halal certification is a process which ensures the features and quality of the products according to the rules established by the Islamic Council that allow the use of the mark Halal. It is mainly applied to meat products and other food products such as milk, canned food and additives. Used for export to Islamic Countries.

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