Food Safety

Certification

Known as The Most Trusted Name in Food Safety™, NSF International has been helping businesses in the agriculture, processing, food equipment, restaurant and retail industries to navigate the food safety and regulatory environment for nearly 70 years.

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BRC Global Standard for Food Manufacturers

Certification to the BRC Global Standard is now a fundamental requirement of most leading food retailers. Developed by the British Retail Consortium (BRC), the standard is designed to assess the ability of food processors to comply with food safety requirements and demonstrate due diligence. The 7th version of the standard in operation since July 2015 has been acknowledged by the Global Food Safety Initiative (GFSI) and is recognized by all major global food retailers and food service companies in Europe, North America and Southern Africa. The principal requirements of the BRC Technical Standard are the adaptation of HACCP, a documented quality management system and control of factory environmental standards, product, process and personnel.

All NSF assessors are qualified food industry professionals, recruited from leading manufacturers and retailers. We have a rigorous approach to assessor selection and training and we approve assessors on the basis of their proven competency in a particular industry sector.

BRC Storage & Distribution Standard

The BRC Global Standard for Storage and Distribution has been developed to complete the chain between food manufacturer and the retailer or caterer. The standard is designed to assess the ability of companies warehousing, storing and distributing products to comply with food safety requirements and demonstrate due diligence. As with other standards from the BRC the principal requirements are the adoption of risk assessment, quality management systems, best practice principles to control the site environment, hygiene and operating standards.

The standard may be applied to storage and distribution of consumer products as well as food and is modular in structure. The four modules cover Storage, Distribution, Wholesale and Contracted Services. Companies may select the modules which are applicable to their particular operation. A risk rating system of requirements ensures that requirements are appropriate to the type of products handled. Certificates are issued on correction of any non-conformances identified at the assessment.

BRC Global Standard Packaging and Packaging Materials

Certification to the BRC / IOP Packaging Standard is now a fundamental requirement of many leading food retailers. Developed by the British Retail Consortium (BRC) and the Institute of Packaging (IOP), the standard is designed to assess the ability of packaging manufacturers to comply with food safety requirements and demonstrate due diligence.

The standard operates at two product levels: use for food contact packaging and use for non-contact packaging materials, with appropriate requirements in place at each level. The principal requirements of the Standard are the adaptation of risk assessment, quality management systems and control of product quality, factory environmental standards & personnel.

Assessors are selected on the basis of their experience in the different sectors of the packaging industry e.g. paper and board, glass, plastics, metal and foils.

BRC Global Standard Agent and Broker

Introduced in 2014, the Global Standard for Agents and Brokers provides essential certification for companies that provide purchase, importation or product distribution services in the food and/or packaging supply chain. Agents and brokers provide a critical link in the movement and trade of products, and influence supplier product safety and quality standards, as well as being responsible for maintaining an effective chain of traceability. This Global Standard, therefore, is designed to promote best practice on product safety, quality and the operational criteria required to fulfil obligations with regard to legal compliance and consumer protection.

IFS Food Standard

Certification to the IFS Food standard is rapidly becoming a fundamental requirement of many leading European retailers particularly in Germany and France. Developed originally by the German retailers (BDH) and amended with the assistance of the French Retail Group (FCD) the standard is designed to assess the ability of food processors to comply with food safety requirements and demonstrate due diligence. Certification can be achieved at two levels, Foundation and Higher Level depending on the score achieved at the assessment.

The principal requirements of the IFS Technical Standard are the adoption of HACCP, a documented quality management system and control of factory environmental standards, product, process and personnel. Assessments are carried out by NSF auditors locally in the native language of the country where the audit takes place.

IFS Logistics Standard

Certification to the IFS Logistics Standard is a fundamental requirement of many leading European retailers, particularly in Germany and France. Developed as part of the IFS range of audits by the German retailers (BDH) and the French Retail Group (FCD) the Standard is designed to assess the ability of storage / transport (logistics) companies to comply with food safety requirements and demonstrate due diligence. Certification can be achieved at two levels, Foundation and Higher Level, depending on the score achieved at the assessment.

The principal requirements of the Standard are the adoption of HACCP, a documented quality management system and control of site environmental standards, product, process and personnel.

ISO 22000

The ISO 22000 standard enables food companies to have their HACCP and food safety management systems certified to an internationally recognised standard. The standard is based on the principles of HACCP as the means of ensuring that both general food safety programmes (pre-requisites) and the specific critical controls are identified, implemented effectively and periodically reviewed. The standard uses many of the principles of ISO 9000 to support the food safety management system and to encourage continuous improvement.

ISO 22000 can be used throughout the food chain from the farm to the processor, food distributor and finally the retailer or caterer and may even be appropriate for some food service businesses e.g. cleaning contractors. Assessment activity is based on a 3 year certification cycle, with the initial, usually 2 stage, assessment in year 1, followed typically by annual surveillance assessments in the subsequent 2 years. The standard is likely to appeal to professional food businesses looking for internationally recognised endorsement of their food safety systems to provide a market advantage.

FSSC 22000

The FSSC 22000 Food Safety Management System provides a framework for effectively managing your organization's food safety responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates your company has a robust Food Safety Management System in place that meets the requirements of your customers and consumers. Already, 10.000+ organizations over 140 countries achieved FSSC 22000 certification.

FSSC can be used throughout the food chain from the farm to the processor, food distributor and finally the retailer or caterer and may even be appropriate for some food service businesses e.g. cleaning contractors. Assessment activity is based on a 3 year certification cycle, with the initial, usually 2 stage, assessment in year 1, followed typically by annual surveillance assessments in the subsequent 2 years. The standard is likely to appeal to professional food businesses looking for internationally recognised endorsement of their food safety systems to provide a market advantage.

HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic, science-based approach for the identification, evaluation and control of food safety hazards. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level.

HACCP was developed in the 1960s by the Pillsbury Company in response to NASA’s request for a preventative food safety system for astronauts. It has become the standard for food safety management systems around the world.

HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution. HACCP-based food safety programs are required for Global Food Safety Initiative (GFSI) standards (SQF, BRC, IFS, FSSC22000, etc.) and are the basis for preventive controls as set forth in the Food Safety Modernization Act of 2011 (FSMA).

GFSI - Global Market Capacity Building Program

The GFSI Global Markets Programme sets out how small and less developed food companies (SMEs) can meet the challenge of food safety, while simultaneously reducing hazards in global food supply chains and working towards market access through certification to one of the 10 GFSI-recognised schemes. It provides an unaccredited entry point for SMEs with its step-by-step programme designed to build capacity within production and manufacturing operations, and implement a course of continuous improvement.

The Global Markets Programme has been adopted by several South African retailers an entry level food safety solution for small, developing companies in local markets.

Genesis GMP for Food Manufacturers

Genesis GMP forms the foundation for other food safety standard and covers the legal, hygienic, food safety, quality and baseline environmental requirements. Conformance with Genesis GMP enables clients to make the right decision in their choice of responsible suppliers of safe food. Genesis GMP Audits are designed to be compatible with other more demanding food safety standards such as BRC Global Standard for Food Safety, IFS Food or ISO 22000. Upgrading to higher standards is a logical progressive step for GENESIS members as part of a site’s Continuous Improvement programme.

The content of the Genesis GMP Standard has been developed with the aim to be comparable to the main food standards. Codex GMP, the SA Food Premises Regulation (R918) and the SA National Standard for Food Manufacturing Facilities (SANS10049) were used as the basis to develop this version of the standard. The standard is aligned with the Global Food Safety Initiative (GFSI) standards, as well as the low-care and high-care GMP standards used by major South African retailers.

Genesis GMP for Packaging Manufacturers

Genesis GPP forms the foundation for other food packaging manufacturing standards and covers the legal, hygienic, food safety, quality and baseline environmental requirements. Currently there are only two food-contact packaging specific standards, namely the BRC-IoP Global Standard for Packaging and the AIB Inspection Standard for Food Contact Packaging Manufacturing Facilities. Like their counterpart food-safety standards, these food-contact packaging standards are extensive, detailed and prescriptive.

Audits are designed to be compatible with other more demanding food safety or packaging standards such as BRC/IoP Global Standard for Packaging and Packaging Materials, IFS Packaging, HACCP SANS10330, ISO 22000 or FSSC 22000. Upgrading to higher standards is a logical progressive step for Genesis members as part of a site’s Continuous Improvement Program.

Genesis GDP for Storage and Distribution

Genesis GDP (Good Distribution Practices) forms the foundation for other Warehousing, Storage and Distribution food safety standards and covers the legal, hygienic, food safety, quality, environmental and health and safety requirements. Conformance with Genesis GDP enables clients to make the right decision in their choice of responsible distributors of safe food.

Genesis GDP Audits are designed to be compatible with other more demanding standards such as BRC Global Standard for Storage and Distribution, ISO 22000 of FSSC. Upgrading to higher standards is a logical progressive step for Genesis members as part of a site’s Continuous Improvement programme.