Supported by customers
Many food organizations support the BSI HACCP & GMP Certification Criteria as a core food safety standard and accept certification to a HACCP-based certification program as a pre-requisite to their supplier approval process. Certification to the BSI HACCP & GMP criteria is specific for the product range, scope of operation and the site which products are handled, providing confidence to your customers that their products are covered in individual site certifications.
The BSI HACCP-GMP Certification Criteria has been developed internally by a specialized BSI team of food safety auditors and risk and compliance specialists to provide audit criteria that meets current food industry expectations. It’s based on Codex Alimentarius HACCP and incorporates management system concepts and excellence criteria to ensure food safety and quality.
Industry recognized and accepted, certification reduces the need for and expense of duplicate audits. Audits are completed by local BSI-trained and approved auditors to enable an internationally accepted standard to be audited at local rates.