Foodcertification at the international level is a tool designed to mark a series of parameters for the products they are applied to. From ISOstandards, to a globally recognized qualitymanagementsystem for food, there is no denying that certifying is the future of safe, secure and sustainable business for the industry.
The steps taken by producers in the field of food certification to comply with this quality management system are well received by institutions and consumers alike. Due to the voluntary nature of many regimes, like ISO standards together with those issued as a part of the FSSC, BRC and IFS frameworks, companies show themselves to be serious about quality, not as a buzzword, but as a complete system based on a clear set of requirements defined through a process of consensus.
This type of comprehensive quality management system is ideal for tracking themes such as safety and hygiene, but food certification is also increasingly employed to monitor sound environmental practices and sustainability. Today, certification is key to almost every facet of the product life-cycle, and is also a necessary step in ensuring that merchandise is fully traceable no matter its origin, or destination in the global marketplace.