Retailers, brand owners, importers and regulators all ask food businesses for evidence of food safety. The right route depends on who you sell to, from HACCP for smaller operations to ISO 22000 and scheme-based requirements for larger supply chains.
Industry Challenges
- Customer and retailer food safety requirements
- Export market and Halal requirements
- Allergen control and labeling
- Traceability and recall readiness
- Supplier and ingredient control
Standards Commonly Requested
| Standard | Why it matters in food & beverage |
|---|---|
| HACCP | Hazard control foundation, often a legal expectation |
| ISO 22000 | Internationally recognized food safety management system |
| FSSC 22000 (compliance) | Audit against FSSC requirements with a USGSR Certificate of Compliance; not GFSI-recognized |
| BRCGS (compliance) | Audit against published BRCGS requirements; not a BRCGS certificate |
| Halal / GMP | Market access and manufacturing controls |
What Auditors Focus On
- Hazard analysis and CCP monitoring
- Prerequisite programmes on the production floor
- Allergen management and labeling
- Traceability tests and recall procedures
- Supplier approval
Your Certification Journey
- Confirm which standards your customers, tenders or regulators require.
- Define the scope: activities, sites and products.
- Optional: gap or readiness assessment.
- Stage 1 and Stage 2 audits, combined into one integrated audit if you need several standards.
- Independent certification decision and public listing.
- Annual surveillance, then recertification every three years.
FAQs
Which food safety certificate do we need?
Ask your key customers which scheme they accept. If they require a GFSI-recognized certificate, compliance certification will not meet that requirement.
Can restaurants get HACCP certification?
Yes. HACCP certification suits restaurants, caterers and hotels.