Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/769179
A s a food manufacturer, you know that third-party audits and certifi- cations that promote food safety, transparency, and authenticity can help you keep your practices in line with regulatory and ethical standards. Many that certify company characteristics and product attributes can also act as effective marketing tools. But the amount of certification and certifying bodies can be daunting to navigate. Here is an overview of 28 certifications and seals. In the next issue of Specialty Food Magazine, we'll discuss similarities and differences between many of these audits and certifications, and their benefits to food producers. BY DENISE SHOUKAS Primer: Third-Party Audits and Certificates FOOD SAFETY CERTIFICATIONS Adherence to food safety standards is a necessary part of doing business throughout the supply chain. Food safety certification is based on the results of evaluations, inspections, and audits against national and international standards by an independent third party. Certification of food safety management systems conveys to the marketplace that you successfully meet recognized best practices, you produce consistently safe, quality products, and you are meeting legal responsibilities to food safety regulations. The following labels and certifications offer safeguards to protect your company, or provide shoppers with the level of security and transparency they desire. Best Aquaculture Practices (BAP) This voluntary certification program encom- passes the entire aquaculture production chain, including farms, processing plants, hatcheries, and feed mills. It supports ethically produced aquaculture, has an influential network of sea- food buyer and supplier endorsers, and offers comprehensive stan- dards that address environmental responsibility, social responsibility, food safety, animal welfare, and traceability. The seafood processing plant standards are benchmarked against the latest GFSI food-safety requirements. bap.gaalliance.org BRC Global Standard for Food Safety The BRC Global Standard for Food Safety is an accredited, certifiable standard, approved by GFSI. The principles are based on HACCP standards. The certification applies to food busi- nesses that process food or prepare primary 94 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com certification primer