Good Agricultural Practices (GAP)

Since 1997, Europe GAP has developed their standards to be primarily designed to reassure consumers about how food is produced on the farm by minimizing detrimental environmental impacts of farming operations, reducing the use of chemical inputs and ensuring a responsible approach to worker health and safety as well as animal welfare.  This maintains consumer confidence in food quality and food safety. They have now grown into a series of worldwide accepted certification schemes for all retailers and have now changed their name to Global GAP to reflect their growing popularity and use.
GLOBAL GAP is a private sector body that sets voluntary standards for the certification of agricultural products around the globe. It is an equal partnership of agricultural producers and retailers who wish to establish efficient and practical certification standards and procedures for Good Agricultural Practices (G.A.P).
For food producers today, there is a constant challenge to grow safe, healthy products in a responsible way. New pressures from consumers, retailers and legislation have placed new demands on farmers and growers. They are increasingly required to use production techniques that reduce the impact offarming on the environment (land and sea), to reduce their use of chemicals, and to make efficient use of natural resources, while safeguarding the welfare of both workers, farm animals and sea life. Being able to show a commitment to good agricultural/fish farming practices has become essential for accessing the market.

GLOBALGAP is an internationally recognized set of farm standards dedicated to Good Agricultural Practices (GAP). Through certification, producers demonstrate their adherence to GLOBALGAP standards. For consumers and retailers, the GLOBALGAP certificate is reassurance that food reaches accepted levels of safety and quality, and has been produced sustainably, respecting the health, safety and welfare of workers, the environment, and in consideration of animal welfare issues. Without such reassurance, farmers may be denied access to markets. Oxford Cert Universal Certification understands all these issues and can perform the necessary audits to help you achieve GLOBALGAP Certification.

GAPBenefits
- Demonstrate to clients (retailers, product traders, importers) that your product is produced using good agricultural/fish farming practices
- Inspire consumer confidence
- Ensure access to your markets
- Enhance operating efficiency and competitive market appeal
- Implement processes for continual improvement
- Reduce the number of second party inspections to farms as more major retailers accept the scheme

GFSI - Global Food Safety Initiative

The Global Food Safety Initiative (GFSI), designed to help ensure the safe delivery of food to consumers. In doing so, the GFSI recognizes specific food safety management standards and schemes acceptable for certification.
The Global Food Safety Initiative (GFSI), coordinated by CIES – The Food Business Forum, was launched in May 2000.  Under the umbrella of the GFSI, seven major retailers, including Walmart and Tesco, have reached a common acceptance of four GFSI-benchmarked food safety schemes (BRC, IFS, Dutch HACCP and SQF).  To reduce redundancy in the supply chain, these seven retailers have agreed to common acceptance of certification to any of the four GFSI-accepted schemes.
The GFSI Foundation Board, a retailer driven group with manufacturer advisory members, provides the strategic direction and oversees the daily management of the Global Food Safety Initiative.
In September 2006, the GFSI Technical Committee was formed and is composed of retailers, manufacturers, standard owners, certification bodies, accreditation bodies, industry association and other technical experts.  It provides technical expertise and advice for the GFSI Board and replaces the previous GFSI retailer-only Task Force.
The GFSI aims to:
•    Provide a convergence between food safety standards through maintaining a benchmarking process for food safety management schemes.
•    Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI recognized standards by retailers around the world.
•    Provide a unique international stakeholder platform for networking, knowledge exchange and sharing of best food safety practices and information.
With so many food safety and assurance schemes in place, it can be tough to determine which works best for your business. Let Oxford Cert Universal help. 
Starting with an assessment of your existing food safety programs, Oxford Cert Universal can work with you to benchmark your processes and determine your most practical route to compliance and certification to one or more of the GFSI-accepted standards, depending on your requirements.

IFS-International Food Standard

Food retailers (and wholesalers) regularly carry out audits to assess the food safety features of retailer branded food product suppliers. These audits are made by certification body independent auditors.
Every producer of retail branded food products, who is working with German and French retailers (and wholesalers) is affected by IFS audits. Commercial agencies may not need IFS certification, but they can request their suppliers to do so as demonstration that an essential management system is in place.
First and foremost the standard addresses manufacturers of retailer branded products, as well as producers of proprietary brands that have been requested by food retailers to undergo such an assessment. Organizations throughout the food value chain take advantage of IFS to demonstrate their own activities with respect to food safety, food quality, and food legality.
The IFS aims to create a high level of transparency throughout the whole international food supply chain.
The aim of the IFS is to create a consistent evaluation system for all companies supplying retailer branded food products with uniform formulations, uniform audit procedures and mutual acceptance of audits, to create a high level of transparency throughout the whole international supply chain.
IFS requirements deal with five main subjects:
1.    Senior Management Responsibility
2.    Quality Management System
3.    Resource Management
4.    Production Process
5.    Measurements, Analysis, Improvements
The IFS is applicable to every producer of retail branded food products who is working with German and French retailers (and wholesalers) and is applicable to production, processing of the product, and packaging into smaller units.
As a producer and shipper of own-brand products to German and French retail companies, your know that your customers have high demands when it comes to quality.
IFS is based on ISO 900. This standard integrates the requirements arising from food safety legislations, the principles of good manufacturing practice, and HACCP risk analysis into one quality management framework. It also regulates the handling of allergens and genetically modified organisms(GMO)  in accordance with current EU legislation.

IFS Benefits
•    Suitable instrument of control for the fulfillment of requirements
•    Improved confidence of consumers and retailers in the organization’s ability to perform
•    Systematic analysis and implementation of safe and efficient processes in the interest of food safety
•    Evidence that due diligence is used with respect to product safety, quality, and legality
•    Less risk of product liability through demonstrated fulfillment of product safety obligations
•    Mutual recognition of certificates
Other benefits:
•    Avoid multiple audits - approval to the IFS Food standard gives significant benefits to the supplier. It helps to avoid the confusion and disruption that multiple audits can bring and the need to duplicate variations on the same data for different clients.
•    Fulfil legal obligations - The certificate verifies technical competence and helps manufacturers, brand owners and retailers to fulfil their legal obligations.
•    Supplier of choice - especially within the French and German food markets, and globally.
•    Consumer trust - this standard helps safeguards the consumer.
IFS certification from Oxford Cert Universal enables you to:
•    Meet the requirements of your British trading partners
•    Improve your company’s performance
•    Increase food safety
•    Build customer confidence
Combine IFS certification with the BRC Global Standard, the standard for producers and suppliers to British retail chains.

Oxford Cert Universal Services
•    Certification - with over a decade of experience in the food sector, Oxford Cert Universal is well placed to provide a comprehensive assessment and certification service on an international scale.
•    Integrated systems - IFS assessment may be combined with BRC or HACCP optional.
•    Training - to help you integrate this standard into your organisation and throughout your supply chain.

BRC (British Retail Consortium)

BRC first issued the Global Food Standard in 1998 with the intention of eliminating multiple audits by retailer and third party auditors on food manufacturers supplying UK retailers with their own brand products.
This standard is used as the benchmark for food safety management and has been extensively revised to reflect EU legislation and continuous best practice requirements.
It possesses a comprehensive scope covering all areas of product safety and legality issues and addresses part of the due diligence required of both the supplier and the retailer.
The BRC standard has now become the internationally recognized mark of excellence. Certification to the standard verifies technical competence and aids suppliers', brand owners' and retailers' fulfillment of legal obligations. It also safeguards the consumer.
The retailers, food producers, importers, caterers, ingredient suppliers and the food service industry can all benefit greatly from this essential standard. It is currently used by suppliers in Europe, Africa, North and South America, Asia Pacific, and the Middle East.
For all companies producing and delivering consumer goods for trademark products (especially for the UK market) with regard to the request of trade chains to document evidence for product safety, - quality and -legality. 
These food quality and safety standards are published by retail trade groups. Any company wishing to supply its food products to those retailers must meet the required standards. The retailers request that an independent third party approves the quality and food safety system of the supplier.
The standard has been adopted by food manufacturers throughout the world, especially by those organizations supplying British retailers. Third-party certification to the standard helps manufacturers, brand owners and retailers fulfill their legal obligations and safeguard consumers. The standard covers a comprehensive scope of product safety areas, as well as the legal and due diligence responsibilities of both the supplier and the retailer.
BRC is particularly suitable for companies supplying food products to UK retailers, regardless of the product or country of origin. In most cases certification to this standard is a pre-condition for supplying to UK retailers.
The principal requirements of the standard are the adoption and implementation of a HACCP system, a documented and effective quality management system and a control of factory environmental standards, products, processes and personnel.

BRC StandardRequirements
Your company must meet the following criteria in order to be certified under BRC:
•    You already work with the HACCP standard.
•    You have introduced and documented an effective quality management system.
•    You conduct regular internal inspections of products, processes and personnel.

BRC Benefits
•    Stabilization of customer confidence
•    Stabilization of trading companies in product safety, -quality and –legality
•    Higher product security
•    Lower product liability risks
•    Systematic analysis, implementation of safe and more efficient process cycles in the sense of product security and steering of processes
•    Timely notice of consumer risks concerning hygiene and security of  consumer goods. Definition of appropriate preventive measures.
•    Business Challenge
•    Demand for food safety is growing. Consumers and authorities increasingly demand that the food we eat should offer high levels of quality and security. If a problem occurs, the source of error needs to be found quickly and the problem rectified.
•    Demands are typically directed to the retail trade first, but responsibility now spreads through the entire food chain to include food producers, primary producers and transporters.



Other key benefits:
- Access to your markets in the UK, Germany and France
- Strengthened relationships with retail distributors
- Increased transparency
- Reinforced customer confidence
- Streamlined production
- Minimization of significant food risks
- Effective control of internal processes and minimizing risk of failure
- Signal sent about a proactive approach to food safety
- Focus kept on your essential challenges
Oxford Cert UniversalServices
•    Certification - we can provide assessment and certification to this standard.
•    Internal Audit Assessments - Oxford Cert Universaloffer gap analysis, preliminary assessments to prepare you for certification.
•    Training -Oxford Cert Universaloffer training which will prepare you and your staff before and after the certification process.
Oxford Cert Universal provides food sector inspection and support services to food packaging manufacturers and suppliers needing to comply with the requirements of this standard..
An Oxford Cert Universal assessor who meets the qualification requirements of the BRC conducts the evaluation visit to identify how effectively the requirements of the standard are being met by the manufacturer or supplier. When your organisation satisfies the requirements, Oxford Cert Universal issues you with a certificate of approval.
Evaluation visits can be combined with other Oxford Cert Universal services such as ISO 9001 assessment and surveillance visits.

ISO 22000:2005

ISO 22000 is a globally unified standard for the entire food supply chain that defines the requirements of a functional HACCP system. With ISO 22000 certification, you can demonstrate to your customers that safety is your main priority.
ISO 22000 is an international standard designed to ensure worldwide safe food supply chains and provide a framework of internationally harmonized requirements for the global approach that is needed.
A major resulting benefit is that ISO 22000 makes it easier for organizations to implement the Codex Alimentarius HACCP (Hazards Analysis and Critical Control Points) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.
ISO 22000 allows all types of organizations within the food supply chain to implement a food safety management system. The supply chain members range from farms, feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets together with related business such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
Food safety management systems that conform to ISO 22000 can be certified. This answers the growing demand in the food sector for the certification of suppliers. The standard can also be implemented solely for the benefits it provides without certification of conformity.
Due to increasing demand and pressure from consumers, retailers are now requesting their suppliers be able to demonstrate compliance with a recognized Food Safety standard. Standards have emerged over the past several years, some privately owned by suppliers or associations. However, the result was that each manufacturer was audited and certified against a multitude of Food Safety standards, causing confusion for both the manufacturer and consumer. The Foundation for Food Safety Certification combined ISO 22000 and PAS 220 and issued FSSC 22000 (Food Safety System Certification), which has been benchmarked and approved by GFSI and is at the same level as the other GFSI approved standards (BRC, IFS, SQF) and might even replace them.


FSSC 22000 is a certification scheme for food manufacturers and is owned by the Foundation of Food Safety Certification. It includes the following requirements:
- Food Safety Management System, in accordance with ISO 22000:2005
- Pre-requisite Programs, as stipulated by PAS 220:2008 or in accordance with ISO 22002-1:2009
- Additional requirements: Inventory of applicable regulation; Specifications for services and
Supervision of personnel in application of food safety principles.

The internationally recognized standard ISO 22000 is applicable to all organizations, regardless of their size and complexity, who are directly or indirectly involved in the production of foodstuffs and who want to demonstrate their conformity to HACCP according to the Codex Alimentarius by way of an objective and competent assessment. The standard in particular addresses organizations that aim for a goal-oriented, coherent, and more integrated management system for food safety, above and beyond the usual legal requirements.
ISO 22000 is a globally harmonized and process oriented standard for food safety that may be applied by any organization in the food supply chain, to include the provision of raw materials and transportation. The standard specifies minimum requirements for corporate risk management; in addition to HACCP according to the Codex Alimentarius, it is also necessary to demonstrate fulfillment of the requirements of Good Manufacturing Practice (GMP), and the implementation of preventive programs.
ISO 22000 is a standard which supports you in managing food safety. The standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programmes and HACCP principles.
ISO 22000 is the first standard that all parts of the food supply chain can use, from 'farm to fork'. This includes suppliers of non-food products and services, like cleaning, equipment manufacturers and transport companies. ISO 22000 is right for you whether you're a small, medium or large-sized company; whether you're a fast food restaurant with 10 employees, a packaging company, or an international food manufacturer or supermarket.
ISO 22000 is the first international certification standard for companies throughout the entire production chain. If you are a company with a direct or indirect influence on food safety, it enables you to avoid the expense of multiple certifications.
In structure and content, ISO 22000 is based on the requirements of a quality management system as outlined in ISO 9001:2000 and is extended to include the HACCP principles. It aims to provide end-to-end quality assurance from the producer to the consumer.
•    Interactive communication along the supply chain
•    Compliance with HACCP guidelines – hazard analysis, identification of critical control points (CCPs) and interfaces, monitoring of CCPs, creation of corrective measures, archiving, verification
•    Harmonization of existing voluntary and/or compulsory standards
•    Creation of a structure based on ISO 9001:2000
•    System management
•    Process control
ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.
The standard combines generally recognized key elements to ensure food safety along the food chain, including:
•    Interactive communication
•    System management
•    Control of food safety hazards through pre-requisite programmes and HACCP plans
•    Continual improvement and updating of the food safety management system
ISO 22000 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001 , and their food safety management system.

ISO 22000 Benefits
•    Integration of state-of-the-art risk analysis procedures and preventive programs in reference to food safety
•    Increased product safety and reduced risk of product liability
•    Improved confidence among customers, suppliers, and official control authorities at an international level
•    Holistic consideration of the entire organization, as well as safe and efficient process flows with respect to hygiene and health protection
•    Compliance with a variety of requirements from different food standards
•    Easy integration into existing management systems, such as ISO 9001 or ISO 14001
•    Show commitment - it helps you to manage food safety hazards and risks and communicates this publicly.
•    Stakeholder confidence - if you clients are confident, consumers and legislators will be too.
•    Integrate easily - it has the same format as other standards, including ISO 9001 and ISO 14001. So it's easy to integrate with the standards you're using at the moment.
•   
•    Supplier of choice - ISO 22000 is recognised throughout the global food chain. Large food producers are especially keen on ISO 22000.
•    Save time and money - at the moment lots of organisations need several food safety standards. This means there's often overlap between the standards, and you have to spend more time and money getting them. ISO 22000 is the tool to harmonise all HACCP based.
ISO 22000 certification from Oxford Cert Universal enables you to:
•    Meet and document the most demanding requirements relating to food safety
•    Gain international recognition
•    Monitor the entire food supply chain
•    Gain customer confidence
Certifying your food management system against the requirements of ISO 22000 will bring the following benefits to your organization:
•    Applicable to all organizations in the global food supply chain
•    A truly global international standard
•    Provides potential for harmonization of national standards
•    Covers the majority of the requirements of the current retailer food safety standards
•    Complies with the Codex HACCP principles
•    Provides communication of HACCP concepts internationally
•    An auditable standard with clear requirements which provides a framework for third-party certification
•    Suitable for regulators
•    The structure aligns with the management system clauses of ISO 9001 and ISO 14001
•    Enables communication about hazards with partners in the supply chain
More specific benefits include:
•    System approach, rather than product approach
•    Resource optimization – internally and along the food chain
•    All control measures are subjected to hazard analysis
•    Better planning - less post process verification
•    Improved documentation
•    Systematic management of prerequisite programmes
•    Increased due diligence
•    Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties
•    A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures
Benefit from additional synergies by incorporating your food safety system into an integrated management system strategy. Combine your ISO 22000 certification with a quality management system complaint with ISO 9001.

Oxford Cert Universal Services
So we really understand what the standard is about.
•    Certification - we can provide assessment and certification to this standard.
•    Internal Audit Assessments - Oxford Cert Universaloffer gap analysis, preliminary assessments to prepare you for certification.
•    Training -Oxford Cert Universaloffer training which will prepare you and your staff before and after the certification process.

The experts at Oxford Cert Universal will accompany you along the route to increased food safety, providing their expertise and tactful advice along the way.

HACCP (Hazard Analysis Critical Control Point)

HACCP (Hazard Analysis and Critical Control Point) techniques are increasingly used in the food industry throughout the world.
HACCP principles, developed by the Codex Alimentarius of the World Health Organisation, demand that organisations establish effective food safety systems through the application of a systematic approach to hazard and risk analysis.
HACCP is a widely recognized and used product safety management principle in food manufacturing, processing, treatment and service organisations. Implementation of HACCP is a legislative requirement for the food industry in many countries.
By partnering with a quality management system, the food organisation is able to manage the safety of food products under the internationally recognized management system structure. HACCP principles require identification of the critical control points in the manufacturing or service processes and set up of the controls for food safety.
HACCP is designed for organizations that want to use a neutral and competent assessment to demonstrate the conformity of their hygiene management systems, their Good Manufacturing Practice, and their preventive concepts for avoiding health hazards assessed in accordance with Regulation of Codex. HACCP is also designed for organizations that commercially manufacture, process, distribute, or place on the market foodstuffs and food contact materials – in particular food industry manufacturers, food retailers, the catering and industrial gastronomy trade, but also their suppliers, such as the manufacturers of packaging materials.
The HACCP concept is based on an existing hygiene concept in compliance with the legal requirements. Its objective is to identify specific consumer health hazards posed especially by food, whether they are of a physical, chemical, or (micro-)biological nature; to appraise the probability of their occurrence; and to specify preventive measures that can be used to avoid these hazards during the production of food, or to reduce them to an acceptable minimum. The risk or rather, hazard analysis needs to be updated regularly, especially when introducing new products or in case of technological changes.
This systematic preventative approach to food safety and pharmaceutical safety addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This standard is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards. The system is used at all stages of food production and preparation processes.
The HACCP concept is suited to companies in the food, pharmaceutical, and cosmetics industries, as well as producers of cleaning agents and suppliers to these industries, particularly machine manufacturers. Implementing this standard demonstrates your commitment to hygiene.
Objectives
HACCP enables you to focus on factors that influence foods safety. You identify potential hazards and so prevent them occurring during production. HACCP is based on seven principles:
1.    Analysis of food hazards: biological, chemical or physical.
2.    Identification of critical factors: from raw materials and storage through processing and sales to the end consumer.
3.    Creation of monitoring limits and preventative measurements.
4.    Use of a monitoring system to check critical points on a continuous basis.
5.    Development of corrective measures.
6.    Creation of additional monitoring processes to guarantee that the HACCP system is working effectively.
7.    Documenting all processes.


HACCP Benefits
•    Identification, evaluation, and control of health hazards
•    Evidence of the fulfillment of due diligence requirements
•    Improved consumer protection and consumer confidence
•    Increased product safety and reduced risk of product liability
•    Efficient monitoring of food hazards

HACCP is a preventative approach to food safety and pharmaceutical safety which addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
Other benefits of HACCP include:
•    Commitment - increasingly companies within the food chain must be able to demonstrate an effective HACCP system, depending on varying local and national requirements. Meeting local food hygiene regulations and applying hazard analysis techniques, such as HACCP, add to what may already seem to be a complex and daunting process for those in the food chain. However, taking a formalised approach to assuring food safety helps you demonstrate your commitment by meeting the demands of legislation.
•    Trust - from your customers and stakeholders who see that you take a serious and managed approach to food safety.
•    Competitive - you will stand out from your competitors who do not have this standard and it will help you to become a supplier of choice.
HACCP certification from Oxford Cert Universal enables you to:
•    Improve the quality of your food
•    Gain international recognition
•    Monitor the entire food supply chain
•    Gain customer confidence
Benefit from additional synergies by incorporating your HACCP system into a quality management system compliant with ISO 9001. This will enable you to increase quality levels and hygiene in your company on a continuous basis.
Oxford Cert UniversalServices
Oxford Cert Universal 's HACCP assessments are designed for organisations that wish to demonstrate the effectiveness of their product safety and the hygiene critical elements of their operations.
•    Certificationassessment - Oxford Cert Universal also offers an alternative HACCP assessment service to existing clients that do not require accredited certification, but that still want to benefit from an Oxford Cert Universal assessment of their systems for ensuring food safety. These assessments use the HACCP principles detailed in Codex Alimentarius as reference criteria.
•    Integrated systems - The HACCP system assessment services can be provided to complement existing Oxford Cert Universal ISO 9000 approvals, saving both time and money, by accommodating any duplication within the systems. Alternatively, these services can be provided to organisations that do not have ISO 9000 certification. We also offer HACCP assessment together with other food standards such as the BRC standard.
•    Internal Audit Assessments - Oxford Cert Universaloffer gap analysis, preliminary assessments to prepare you for certification.
•    Training -Oxford Cert Universaloffer training which will prepare you and your staff before and after the certification process.

The Hazard Analysis Critical Control Point concept (HACCP) guarantees the safety of foods and consumers. If you have not already established a hygiene management system in your company, it can be used to create a solid foundation. HACCP enables you to regulate the performance of and compliance with basic hygiene measures, including structural and technical requirements.

ISO 22716 – Cosmetics GMP

Cosmetics Good Manufacturing Practices (GMP) is one of the pillars of the New European Regulation for Cosmetics. This regulation sets very high requirements to ensure consumers’ safety. Amongst these new legal requirements, all cosmetics products circulating onto the European Market will have to be produced according to the Cosmetics Good Manufacturing Practices described by the ISO 22716 standard.

All participants in the cosmetics products chain, European and non-European, are concerned. Ingredients producers, products final assembler, distributors and importers/exporters, all actors are involved and new responsibilities have been defined.

Cosmetics Good Manufacturing Practices are a set of hands-on advice, operational rules and organizational guidelines especially focused on human, technical and administrative factors affecting product quality.
The objective of the GMP is to define the activities which lead to the final product
corresponding to the expected specifications, and therefore product safety.

ISO 22716 is the standard describing the Cosmetics Good Manufacturing Practices. It has been written in collaboration with cosmetics industry professionals and promotes best-in-class methods. The scope of ISO 22716 is not only limited to production activities but also includes control, storage and expedition.

ISO 22716 Certification Benefits

- Validate the conformity of your Management System with the new legal requirements
- Prepare and facilitate legal inspections by Health Authorities
- Demonstrate to your stakeholders (retailers, product traders, importers…) that your processes and facilities are in conformity with GMP
- Inspire consumers' confidence
- Ensure access to your markets (in Europe and Worldwide)
- Enhance operating efficiency and competitive market appeal

Food GMP/GHPCertification

ISO/TS 22002-1 has been developed to specify requirements for Prerequisite programmes on food safety to assist in controlling food safety standards within the manufacturing processes of the food supply chain and is intended to be used in conjunction with ISO 22000.
It is applicable to all organisations which are involved in the food manufacturing processes of the supply chain. GMP Approvalis not designed nor intended for use in other parts of the food supply chain. It should be used in conjunction with ISO 22000.
GMP/GHPApprovalstipulates:
•    construction and layout of buildings and associated utilities;
•    layout of premises, including workspace and employee facilities;
•    supplies of water, air, energy and other utilities;
•    supporting services, including waste and sewage disposal;
•    suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance;
•    management of purchased materials;
•    measures for the prevention of cross contamination;
•    cleaning and sanitizing;
•    pest control;
•    personnel hygiene;
•    rework;
•    product recall procedures;
•    warehousing;
•    product information and consumer awareness; and
•    food defense, biovigilance and bioterrorism

Food safety basic conditions and activities, in order to maintain a hygienic environment suitable for the production, are indispensable factors of all premises throughout the supply chain.
We provide this basic PRP (Pre-Requisite Program) certification service according to Codex Alimentarius.