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Many small and medium-sized food manufacturers, including entrepreneurs, are required to obtain food safety certifications that comply with local, national, or global standards for food safety. Product testing may be required to comply with the regulations or certifications.


AUDITING & CERTIFICATION

These resources conduct audits and provide consulting to assure your manufacturing processes comply with regulations and industry-recognized certifications for food safety.



FOOD SAFETY MODERNIZATION ACT (FSMA) COMPLIANCE)
Prepare your company for the FSMA deadline and assure compliance.



    GFSI (FSSC, SQF, BRC) CERTIFICATION PREPARATION

Learn more about GFSI and the certification standards, including FSSC 22000, SQF, and BRC. 




        FOOD SAFETY PLAN ASSESSMENT
Determine your level of Food Safety compliance to FSMA and/or GFSI.   


FSMA PREVENTIVE CONTROL QUALIFIED INDIVIDUAL (PCQI)
FSMA requires that you have a qualified individual (QI) who has successfully completed training in the development and application of risk‐based preventive controls per FDA standards or is otherwise qualified through job experience to develop and apply your Food Safety Plan.


GFSI (FSSC, SQF, BRC) CERTIFICATION
The Global Food Safety Initiative (GFSI) brings together key members of the food industry to collaboratively drive continuous improvement in food safety management systems around the world.  


HACCP CERTIFICATION
Hazard Analysis and Critical Control Points (HACCP) is an international standard defining the requirements for establishing an effective control and preventive approach to mitigate food safety risks from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe.  



PRODUCT & FACILITY TESTING

Maintain compliance to quality and food safety standards using test methods in the following areas:

  FOOD SAFETY 
Pathogen testing, total plate count, yeast and mold, sanitation and environmental validation.



PRODUCT QUALITY

Sensory, salt content, fat content, protein, viscosity, granulation, etc. any critical quality parameters.



CHALLENGE STUDIES
Determine product stability, shelf life per storage conditions and packaging viability. 


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