Page 10 - Getting Started
P. 10
Chapter 1
Standards and Certification
The most logical place to start is to explain
“standards” and “certification”. By definition, a
standard is a set of rules to help companies
develop, control and manage processes, materials,
products, services, technologies and systems to
specific quality, environmental, safety and efficiency
requirements. Food standards, BRC Global
Standards (BRCGS), Food Safety System
Certification (FSSC) 22000 and Safe Quality Food
(SQF) are examples of accredited food safety
management system standards.
The standards have specific requirements that
companies must meet to become certified.
Accredited, third-party certification bodies, like
EAGLE, audit companies to validate they meet
the requirements (or are in conformance) with the
standard and that their system is effective and
robust. Once approved, an official accredited
certificate (or certification) is issued. Companies
that are certified agree to meet, maintain the
requirements of the standard and commit to
implementing continuous improvement of their food
safety management program.
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