Compliance & Standards

International standard for food safety management systems covering the entire food chain.

• HACCP-based food safety management
• Prerequisite program integration
• Management commitment tracking
• Resource and competence management
• Performance evaluation and improvement

GFSI-recognized scheme built on ISO 22000 with additional requirements for food manufacturers.

• All ISO 22000 requirements plus additions
• Food defense and food fraud prevention
• Environmental monitoring programs
• Allergen and label management
• Supplier and service provider control

Global Food Safety Initiative benchmarking requirements for recognized certification schemes.

• Food safety management system elements
• Good manufacturing practices
• HACCP system requirements
• Management commitment
• Continuous improvement cycle

Requirements for Halal food production including ingredient sourcing, processing, and segregation.

• Ingredient Halal status verification
• Supplier Halal certificate tracking
• Processing segregation requirements
• Cleaning and sanitation protocols
• Storage and transport controls

Kosher compliance requirements for food processing including ingredient approval and equipment dedication.

• Ingredient Kosher classification
• Equipment dedication tracking
• Production scheduling for Kosher runs
• Rabbi supervision documentation
• Certificate and label management

The foundational seven principles of HACCP as defined by Codex Alimentarius.

• Hazard analysis (Principle 1)
• CCP identification (Principle 2)
• Critical limit establishment (Principle 3)
• Monitoring procedures (Principle 4)
• Corrective actions (Principle 5)
• Verification (Principle 6)
• Documentation and records (Principle 7)