“Internationally, the most widely applied form of self-regulation are the ISO certification and HACCP-based systems. The International Standards Organization (ISO), based in Geneva, develops standards (including food quality and safety) that represents voluntary principles of good practice. The ISO 9000 series of standards detail internationally-accepted procedures and guidelines to maintain a consistent quality in product design, production, installation and servicing, and practices for certification. Private certification schemes have been established to assist companies in building an effective food safety management system. It contains requirements for food processor to produce safe products. Recognized certification systems include the British Retail Consortium (BRC), Food Safety System Certification (FSSC) 22000, and Safe Quality Foods (SQF).”
Excerpt from the article of Dr. Manuel M. Garcia “Harmonization of Food Safety Regulations demands more science-based approaches, improved integrated enforcement”
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