Food Certification Services

Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Food safety is ensured through combined efforts of all parties participating in the food chain. HACCP CAC RCP 1-1969 specifies general principles for food hygiene that, when taken as part of an overall management system, can provide confidence in the achievement of positive food safety outcomes.   The process As an organisation, the steps involved for you are:   Applying for certification: Review and accept our customised Proposal, and you’re underway!   Achieving certification: Firstly, a pre-certification audit or “test run” will be conducted either on-site (at your premises) or off-site (at our premises) or both, to see whether your management systems are suitable. Areas of concern will be reported. Once concerns have been actioned, an on-site certification audit will be conducted, where we will examine the extent to which you address the program criteria. Areas of concern will be reported. Once we are satisfied there are no outstanding issues that present an unacceptable risk to you, your employees, customers, regulators, Equal Assurance or others, we can proceed to issue a Certificate of Confidence. Well done!   Maintaining certification: Depending on the level of risk, we will conduct a series of surveillance audits (and in some cases special and follow-up audits) and tri-ennial re-certification audits, to examine the extent to which you continue to address the program criteria. Areas of concern will be reported. So long as we continue to be satisfied there are no outstanding issues that present an unacceptable risk to you, your employees, customers, regulators, Equal Assurance or others, your certification remains valid.  

• ISO 17020 Accredited Inspection Agency: ISO 17025 Accredited Testing Laboratory

HACCP is a widely recognised 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. This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food. HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including: o Farms, fisheries and dairies o Processors of meats, fish and feed o Manufacturers of bread and cereals, beverages, canned and frozen food o Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers o Manufacturers of prescription and non-prescription drugs and remedies Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time required manufacturers and providers to adopt HACCP to ensure food safety.HACCP (Hazard Analysis and Critical Control Points) and ISO certifications serve different purposes, but are also complementary. HACCP focuses on the sanitation of facilities, equipment and products, all of which must meet government and municipal standards. ISO is a quality control method. Both standards can be implemented either individually or simultaneously. In our opinion, HACCP certification is more of a priority for companies in the food industry. It is a food safety methodology that relies on the identification of critical control points in food production and preparations processes. HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. The HACCP system is a process control system guidelines which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product. Food quality control is an important measure that must be taken to prevent contamination and misuse of food supplies by manufacturers and distributors to protect the health of consumers. HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. The food supply chain for food and beverages is vital for the health of the nation. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, Food is a basic need and its safety of great importance to consumers.

Our ISO Halal Certification services assist businesses in ensuring their products and processes comply with Halal standards, meeting the needs of Muslim consumers worldwide. We guide you through the certification process, from initial consultation and assessment to the final certification and ongoing audits. Our experts work closely with your team to ensure that all ingredients, production methods, and supply chains align with Halal requirements. Achieving ISO Halal Certification enhances your brand's credibility, opens access to global markets, and demonstrates your commitment to quality, ethical practices, and consumer trust in the growing Halal market.

HACCPHazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur. In its Model Food Code, the Food and Drug Administration has recommended the HACCP system “because it is a system of preventive controls that is the most effective and efficient way to assure that food products are safe ” (1999 FDA Model Food Code) . The application of HACCP is based on technical and scientific principles that assure safe food.haccp terminology Critical Control Point (CCP) – A procedure/practice (control) in food handling/preparation that will reduce, eliminate or prevent hazards. It is a “kill” step that kills microorganisms or a control step that prevents or slows their growth. Hazard – Unacceptable contamination, microbial growth, persistence of toxins or survival of microorganisms that are of a concern to food safety. Monitoring – Checking to determine if the criteria established by the critical control point(s) (CCP) have been achieved. Risk – Probability that a condition(s) will lead to a hazard.Severity – Seriousness of the consequences of the results of a hazard. ractical haccp principles Practical HACCP principles adapt the seven HACCP steps into a form that is easily applied in a non commercial setting. The seven steps deal with the issues of thorough cooking and cooling which are the major causes of foodborne illness.   In order for this simplified, focused application of HACCP principles to be effective in reducing the risk of foodborne illness, Standard Operating Procedures (SOP’s) of personal hygiene, basic sanitation and food storage must be developed and adhered to. The SOP’s should be developed, taking into consideration the types of foods that will be prepared during the foods labs, the number of students involved in the food preparation activity and the type of equipment to be used. The SOP’s can be listed in the form of a checklist, which can be checked off as each item is accomplished.formal haccp seven steps 1. Conduct a hazardous analysis.The purpose of a hazardous analysis is to develop a list of hazards which are likely to cause injury or illness if they are not controlled. Points to be considered in this analysis can include: skill level of employees; transport of food; serving elderly, sick, very young children, immune-compromised; volume cooling; thawing of potentially hazardous foods; high degree of food handling and contact; adequacy of preparation and holding equipment available; storage, and method of preparation. The next step is to determine if the factors may influence the likely occurrence and severity of the hazard being controlled. Finally, the hazards associated with each step in the flow of food should be listed along with the measures necessary to control the hazard. At this step in preparation can food become contaminated and/or can contamination increase? Can this hazard be prevented through corrective action(s)? Can this hazard be prevented, eliminated or reduced by steps taken later in the preparation process? Can you monitor the CCP? How will you measure the CCP? Can you document the CC

Our BRC (Bank Realization Certificate) Registration Service ensures seamless documentation of export transactions for businesses. A BRC is issued by banks as proof of export proceeds received from international trade. This certificate is essential for claiming export incentives and for compliance with regulatory requirements. We manage the entire registration process, from coordinating with your bank to submitting the necessary documents to the Directorate General of Foreign Trade (DGFT). With our expert assistance, businesses can focus on their growth while we handle the complexities, ensuring a smooth, hassle-free process and timely issuance of the BRC.

HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical hazards throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods. Management must be fully committed to the HACCP idea in order for a HACCP plan to be successfully implemented. Top management’s steadfast support of HACCP instils in staff a sense of the significance of creating safe food.   All areas of the food industry, including growing, harvesting, processing, manufacturing, distributing, and marketing, as well as the preparation of food for consumption, can apply HACCP. The creation and execution of successful HACCP plans depend on prerequisite initiatives like current Good Manufacturing Practices (cGMPs). HACCP-based food safety systems have been successfully implemented in food processing facilities, retail food establishments, and food service businesses. The global food industry, trade associations, and government organizations all agree on the seven HACCP principles.

• ISO 17020 Accredited Inspection Agency: ISO 17025 Accredited Testing Laboratory

CIL Provides Accredited Food Grain Inspection Services in Sonipat, Haryana, India. CIL is an ISO 17020 accredited body for food grain inspection. CIL is an ISO 17020 accredited body for food grain inspection. Grain Inspections, testing and Audits, CDG is a world leading third party inspection company. With a wealth of experience, we ensure fast, quality and reliable testing of grain, wheat, soybean, corn and rice and much more. We use state of the art testing methods and in house industry experts to provide an extensive range of premium services. Grain Inspection Services, our grain inspections are bespoke based on the different production status of the goods, preventing any risks and delays. This gives ample time for results of quality testing so that your goods can meet with purchase orders. The inspections that we cover are, Pre shipment Inspection, Sampling Services, Loading Supervision, Discharging Supervision, Survey, Damage Survey. Grain Supplier Audits, our onsite factory audits will assist in developing a deeper understanding of your needs. Giving valuable insight to which suppliers fit best to achieve your business objectives.   We also evaluate suppliers based on the criteria which are required. Criteria such as, Social Compliance Audits, Factory Technical Capability Audits, Food Hygiene Audits. Grain Testing, we provide several forms of grain analysis, which aligns with international and national standards, confirming if these products are following contracts and regulations. To do this, we provide in depth testing of products to detect contaminations. These tests include, NON-GMO Testing, Physical Testing, Chemical Component Analysis, Microbiological Test, Sensory Test, Nutrition testing. Grain Supervision Services, as well as inspection, we provide supervision services to assist in monitoring product goods through each process from creation, transport, and destruction, assuring correct protocol and best practices are upheld at every stage. Supervision services include, Warehouse Supervision, Transportation Supervision, Fumigation Supervision, Witness Destruction. CDG provides an unparalleled quality service ensuring your products are safe, compliant and in line with industry regulations.   INSPECTION SERVICES FROM CDG RISK REDUCTION PLUS QUALITY AND QUANTITY CONTROL ENSURE THAT YOU MEET ALL RELEVANT REGULATORY REQUIREMENTS.     Our inspection programs allow you to develop products that consistently meet the high standards you expect. We can also help you comply with the complex regulatory requirements of health, safety and the environment across different regions and markets. Our inspection services help you to highlight defects as early as possible, so that you can make changes where necessary and avoid the cost of disruptions in the production or supply of your products. This means that you reduce the risk of product recalls or other issues that could damage your profits as well as your long-term brand integrity. As a world leader in inspection services, we offer you unrivalled experience and expertise, the latest technologies and a unique global network. As a result, we provide you with the highest standards of quality and integrity, anywhere in the world. 

Halal certification services are useful in countries with Muslim population. Each religion has a different set of rules and customs. The halal certificate shows that your food product is safe for the Muslims and their customs and religiosity allow them to have that food. Thus if you export or import food products that are eatable by people of all religions, get a Halal certification. We at Mark Certification Services provide you with the best services that are affordable. Our team members are always by your side. They will help you cope with the problems that you face and will provide you with the best solutions. Our customer service is active 24/7 for all our clients. Thus without any hesitation call us to know more.

  Cater to diverse markets with our Halal Certification service. We streamline the certification process, guiding you through documentation, facility inspections, and compliance with Islamic dietary laws. Our expert team ensures a seamless and accurate certification process, allowing your products to be recognized as Halal-compliant. Whether you're in the food, pharmaceutical, or cosmetic industry, our service is tailored to meet specific Halal certification requirements. Gain access to global Halal markets, build consumer trust, and enhance your marketability with our reliable and efficient Halal Certification service. Choose us to navigate the complexities of certification, ensuring your products adhere to the highest Halal standards.

• brc certification: fssc 22000 certification
• BRC iop consultant: haccp certification
• brc iop packaging: fssc 22000 Food Packaging
• Food Quality Certification Consultants: BRC IoP Certification

We provide a framework for the systematic identification, assessment and management of risks which are related to food safety, in order to comply with legal requirements, to prevent the occurrence of risks and to continuously improve. FSSC 22000 was created by the non-profit organization FSSC (Food Safety System Certification), a combination of the requirements of ISO 22000 and ISO / TS22002-1 (= Prerequisite Programs on Food Safety for Food Manufacturers), which replaced the PAS 220 and is recognized by the largest food retail chains worldwide. BRC Food Safety Standard was developed by the British Retail Consortium (BRC) and is addressed in many food companies wishing to export to supermarket chains in Great Britain. ISO 22000 is an internationally applicable standard, which specifies the requirements for developing and implementing an effective Food Safety Management System..

The Halal certificate is a document that guarantees that products and services aimed at the Muslim population meet the requirements of Islamic law and therefore are suitable for consumption in both Muslim-majority countries and in Western countries where there are significant population group who practice Islam  We specialize in offering HALAL Certification services. Halal certification we provide is recognition that the products are permissible under Islamic law. These products are thus edible, drinkable or usable by Muslims. Our services are supplying the consumer and our customers with the finest, high-quality products and to leading the industry in nutrition research and education.

• Country of Origin: India
• Type: Safety Wire Harness
• Material: Nylon, Polyester, PVC, Steel
• Style: Belt
• Certification: ISI Certified

  The Food Standards Agency (FSA) are no longer sending out hard copies of any Safer food, better business documents to businesses within England, all the documents are now only available from their website. These can be found by following the links below for the Diary and the Catering, Retail, Cuisine specific and Childminder packs. The FSA have developed all these in printer friendly versions so you can print them off easily. You are also now able to type / complete the Safe Method pages online, before printing them off. The website also allows you to save your typed input whilst working your way through the pack which means you do not need to complete all the Cooking, Cleaning, Chilling, Cross-contamination and Management sections in one go. We recommend however that you print off all your completed Safe Method pages and keep a paper copy in a file in your business. If you require a Diary refill, these are available from the website in 4 week sections. These can be printed off or saved onto your computer to complete as an electronic record. Be aware that if you keep an electronic Diary you need to save each month so that they are readily accessible to staff who are responsible for completing them. They should be easy to access on your computer and in a way that you can easily identify the date e.g. ‘Sfbb Diary 3 Safer food, better business files, including the electronic Diary are accessible for inspection by your Local Authority Food Safety Officer and whenever your food business is trading these files must be readily available on site at all times.