Global Food Safety Program

Supplier Development Certification Program

CERTIFICATION

Global Food Safety Program

This certification program, developed by Global Standards and aimed at developing small and medium-sized enterprises (SMEs), enables organizations to provide safe food based on the principles of the Codex Alimentarius, the HACCP system, and legal and regulatory aspects. In addition, it includes requirements aimed at compliance with international food safety schemes, such as food fraud prevention and defense. This approach not only ensures continuity in the evaluation of processes and systems but also reinforces our commitment to quality in our services.

Requirements

To obtain certification, the organization must implement all the requirements of the Global Food Safety Program according to the level sought:

• GMP Certification Program
• GMP + HACCP Certification Program

GMP Certification Program	GMP + HACCP Certification Program
A. Food Safety Management System.	A. Food Safety Management System.
1. Specifications including product release.	1. Specifications including product release.
2. Traceability.	2. Traceability.
3. Food safety incident management	3. Food safety incident management
4. Control of non-conforming products	4. Control of non-conforming products
5. Corrective action.	5. Corrective action.
6. Management responsibility.	6. Management responsibility.
7. General documentation requirements.	7. General documentation requirements.
8. Control of measuring and monitoring devices.	8. Control of measuring and monitoring devices.
9. Training.	9. Training.
10. Complaint handling	10. Complaint handling.
11. Safety Culture.	11. Product analysis.
12. Product development.	12. Purchasing.
B. Good manufacturing practices.	13. Supplier approval and compliance monitoring.
1. Personal hygiene.	14. Communication (Recall).
2. Environment of the facilities.	15. Safety culture.
3. Cleaning and disinfection.	16. Product development.
4. Product contamination control.	B. Good manufacturing practices.
5. Pest control.	1. Personal hygiene.
6. Water quality.	2. Environment of the facilities.
7. Personnel facilities.	3. Cleaning and disinfection.
8. Waste management.	4. Product contamination control.
9. Storage and transportation.	5. Pest control.
10. Use of logos.	6. Water quality.
C. Food risk control.	7. Personnel facilities.
1. Preliminary tasks.	8. Waste management.
2. Allergen control.	9. Storage and transportation.
3. Food defense.	10. Maintenance of installations and equipment.
4. Food fraud.	11. Use of logos.
	C. Food risk control.
	1. Preliminary tasks.
	2. HACCP Certification Program Principles.
	3. Allergen control.
	4. Food defense.
	5. Food fraud.
	6. Chemical migration (Type of packaging).

The program is intended to audit and certify any organization related to the food industry. These scopes are divided into the following sectors:

Manufacturing.
Packaging.
Marketing, Storage, and/or Distribution
Cleaning and Sanitation Services.

INTERNATIONAL RECOGNITION

Our certificates are accepted everywhere in the world

BENEFITS

Ensures food safety, minimizing the risk of contamination and disease.

Reinforces the confidence of customers, consumers, and business partners.

Obtaining a certificate with international recognition, ensuring compliance with the scheme.

Facilitates access to new markets, improving competitiveness in the food industry.

Promotes a culture of quality, safety, and continuous improvement, promoting process excellence.

HOW TO BE CERTIFIED?

Process to obtain an international certificate with Global Standards

The certification process pays attention to every detail to make sure that the company duly complies with all of the standard’s requirements.

Quote and signing of the contract

Planning and Development of Audit

Closing of Non-Conformities

Certification Committee and Issuance of the Certificate

Contact us to get a quote

Are you ready for the next step?

To quote