The food industry supply chain includes a variety of stakeholders, from farms and food manufacturers to retailers, restaurants or hotels. Building a food safety management system is important for the food business to guarantee the safety and quality of the product and to comply with all food safety regulations. Increasingly, both large and small companies need to be certified for international food safety certification, which is widely known to increase reputation or approach a wider market. Many safety certifications and abbreviations in the industry may seem complicated and difficult to interpret, but understanding the level of food safety regulations will help you prioritize the processes and procedures required to achieve the desired food safety certification.
Three major food safety standards for mastering food safety certification
To comply with the GFSI standards for one of the most well -known food safety certifications such as SQF, FSSC, BRC, or IFS, the CPO (Certified Program owner) must be included before the default food safety standard. These three main standards are GMP, ISO 22000 and HACCP.
GMP (good manufacturing practice)
GMP It is necessary to briefly explain the general conditions and practices in the food processing facility, and to develop a specific hygiene and standard operation procedure for each site for all factories. GMP can be applied to all aspects of food operations, including reception, storage, processing, handling, employee hygiene and finished delivery. Each processing facility must have a custom GMP program. This is the most basic food safety document that the facility must prepare and can build another food safety program.
ISO 22000
ISO 22000 is an international standard for the food safety management system, including the entire food supply chain. Briefly explain the requirements for the food safety management system setting and allow authentication. This standard provides a framework that can guarantee the safety of food by proving the ability to manage food safety risks. It can be applied to all organizations regardless of the size or role in the food chain. ISO 22000 and HACCP are considered important food safety programs, but are not directly recognized by GFSI. Nevertheless, they are components of powerful food safety programs and can be essential for GFSI recognition food safety certification.
HACCP
HACCP is a system designed to analyze and manage biological, chemical and physical risks in the production and handling raw materials, from the manufacture, distribution and consumption of the final product. HACCP introduces additional requirements to alleviate risks related to products and ingredients and ensure tracking in addition to the practices summarized in GMP. HACCP certification indicates that the food business has established, documented and implemented system and procedures according to the HACCP standard.
Learn more about HACCP and automatic hygiene
Make automated staff hygiene as a mountain wind for food safety certification.
Regardless of what food safety certification the facility is intended to achieve, automatic hygiene equipment makes the audit and food safety program verification process greatly simplified and simplifies to make it easier and simple. Automated sanitary equipment is designed to be integrated smoothly into the HACCP/ISO 22000 plan, which can meet the hand washing requirements presented by the GFSI recognized sanitation program. Equipped with a high -quality built -in monitor, the equipment provides a reliable and efficient way of collecting and presenting comprehensive data for hygiene. This is important when auditing occurs. This allows the facility to confidently prove the commitment to hygiene standards, which can improve the reliability of both auditors and stakeholders.
GFSI Compliance Automatic Hand Washing Station
GFSI Compliance Automation Boot Scrub Skill
