CERTIFICATIONS CAN BE APPLIED IN ALL STAGES OF FOOD SUPPLY CHAIN
Bureau Veritas offers an extensive range of independent testing, inspection and certification services operating throughout a broad and diverse range of agriculture and food markets.
We offer a comprehensive “Farm-to-Fork” service helping to minimize risk throughout the entire supply chain. Our global network of state-of-the-art laboratories and qualified inspectors and auditors is well placed to support you with a complete suite of product-related services, providing unique risk management solutions and peace of mind throughout all stages of the food supply chain.
We have the capacity to provide certification audit services applicable at all stages of the food supply chain in general:
Managerment System standards
- ISO 9001: Quality management system standard. This standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of top management, the process approach and continual improvement. It can be used by any organization, large or small, regardless of its field of activity
- ISO 14001: Environment management system standard. Standards for companies and organizations of any type that require practical tools to manage their environmental responsibilities
- ISO 45001: Occupational Health and Safety management system standard. For organizations that are serious about improving employee safety, reducing workplace risks and creating better, safer working conditions
- ISO 26000: this standard is intended to provide organizations with guidance concerning social responsibility and can be used as part of public policy activities
- ISO 50001: Energy management system. This standard specifies requirements for establishing, implementing, maintaining and improving an energy management system (EnMS). The intended outcome is to enable an organization to follow a systematic approach in achieving continual improvement of energy performance and the EnMS
Food safety standards
- GMP: Good manufacturing practices (GMP) are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food & beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices
- HACCP: hazard analysis and critical control points (HACCP) Is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level
- ISO 22000: is the first international standard for implementation of certified food safety management system. It covers interactive communication, System management and Hazard control. It can be used by any organization regardless of its size or position in the food chain.
- Product Certification: is the process of certifying that a certain product has passed performance tests and quality assurance tests, and meets qualification criteria stipulated in contracts, regulations, or specifications (sometimes called "certification schemes" in the product certification industry)