Food: Process Assessments
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Food: Process Assessments SGS food services from paddock or field to plate are mainly HACCP-based and available individually or combined with relevant certification. They cover all aspects to ensure safety, quality and conformity of your food products. The following cover the production steps relevant to food safety and are based on defined second and third-party schemes. Sustainability, Safety and Quality Management in Aquaculture and Fishery The SGS Aquaculture and Fishery voluntary programs certify aquaculture and fishery organizations operating towards quality, safety and sustainability. Boosting Customer Confidence in Fresh Produce and Horticulture The EurepGAP (Fresh Fruit & Vegetable) Protocol describes essential elements and develops best practice for global production of fresh produce and horticultural products. It demonstrates to customers a company's commitment and ability to produce safe and clean food, under an exhaustive system (HACCP) verified by an internationally recognized independent third party. Essential Program to Demonstrate Non-GMO Products Delivered to your Clients Non-GMO certification is a worldwide service to demonstrate the absence of genetically modified organisms in your products, through an IP (Identity Preservation) chain of custody program. Safe Quality Food, from Farm to Fork The SQF quality management system consists of the SQF 2000cm and SQF 1000cm Quality Codes. The SQF 2000cm (Safe, Quality Food) Quality Code is a HACCP (Hazard Analysis and Critical Control Point) -based food safety and quality risk management system covering all food chain stakeholders. It covers the identification of food safety and quality risks, and the validation and monitoring of control measures. The SQF 1000cm Quality Code was developed in response to industry needs for a third-party audited supplier program for products entering an SQF 2000cm certified business. |
