Mettler offers help to understand the maze of global food safety certifications.
Food safety is increasingly top-of-mind for consumers, retailers and food manufacturers alike, with pressure mounting on suppliers to demonstrate the quality of their operations through certification.
To provide guidance on relevant rules and which particular ones are best for a given business, Mettler Toledo has published a new white paper Food Safety & Quality and the Trend Towards Certification.
This addition to the company’s extensive collection of resources gives an overview of the regulatory and consumer pressures behind increasing food safety certification, and explores the different standards currently available to food retailers and manufacturers.
When looking at certification, the white paper takes as its starting point the Global Food Safety Initiative (GFSI) benchmarks, and then focuses on the four accepted standards most widely in use, which include the BRC Global Standard, FSSC 22000, International Featured Standard (IFS), and SQF 2000.
Through detailing the requirements, reporting, procedures and audits that each certification entails, the white paper provides guidance for producers to find the standard that is the best fit for their market, needs and customer preferences.
It also indicates parameters that can be used to evaluate the most appropriate certification standard to pursue.
The trend towards more stringent food safety and quality regulation will continue as consumer awareness increases, and certification will be increasingly important as producers seek to distinguish their products in competitive global markets, the report says.
Mettler-Toledo’s white paper points to the launch of the new Chinese food safety law, and the US Food Safety Modernization Act as examples of recent legislation affecting certification processes and suggests that more and more manufacturers and suppliers will seek certification to stay ahead of the regulatory curve.
For a copy of the white paper visit www.mt.com/au-foodsafety-whitepaper
For more information:
John Beard or Steph Kean
