Certification Programs – Food Safety and Quality Professionals

FSQP HACCP & GMP Certification Criteria

FSQP has developed Hazard Analysis Critical Control Point (HACCP) & Good Manufacturing Practice (GMP) Certification Criteria for primary industry, food retail, foodservice, food manufacturers, packaging manufacturers, brokers, distributers, and wholesaler organizations that do not necessarily require international recognition of their food safety management system but who need to demonstrate to their suppliers and customers that they have implemented a system of food safety hazard controls based on the principles and practice outlined in the HACCP System and Guidelines for its Application issued by the Codex Alimentarius Commission.

To achieve certification according to FSQP HACCP & GMP Certification Criteria, the organization shall develop, document, implement, and maintain a food safety management system that meets the requirements of this criteria document. Certification is specific for the product range, scope of operation, and the site in which these products are handled.

Certification of a HACCP and GMP food safety management system by FSQP is not a guarantee of an organization’s food safety performance, that there will be no food safety hazards caused by the certified organization, or that legislative requirements and food safety standards and codes of practice will always be met. Certification is a statement of compliance with these FSQP HACCP & GMP Certification Criteria at the time of certification and a statement of the assessed overall ability of the organization to identify and control potential food safety hazards.

Ultimately, the food safety performance and value that is added to the organization with a HACCP & GMP food safety management system certified by FSQP is dependent on the efforts made by the organization to establish and maintain a HACCP and GMP system that meets the legal and industry requirements, complies with the HACCP & GMP Certification Criteria, and demonstrates the organization’s commitment to continually improving their food safety performance.

The organization may also wish to consider other hazards such as quality and legality in the food safety management system. Should these hazards be considered, they shall be developed, documented, implemented, and maintained throughout the food safety management system.

In addition to the requirements set out in this document, the organization shall first ensure that it meets its food safety obligations in the country of manufacture and the county of sale by ensuring that relevant legislation, standards, codes of practice, guidelines, and industry standards have been documented and implemented.

Where there is a difference between the requirements of the FSQP HACCP & GMP Certification Criteria and those of any relevant legal requirement, then the highest requirement shall be applied.

FOREIGN SUPPLIER VERIFICATION PROGRAM

FSQP offers a mechanism for producers and manufactures to participate in the Food and Drug Administration (FDA) Food Supplier Verification Program (FSVP). FSQP performs a hazard analysis that includes identifying known or reasonably foreseeable hazards associated with each type of food and determining whether they require a control. Potential hazards include:

Biological hazards, including parasites and disease-causing bacteria.

Chemical hazards, including radiological hazards, pesticide and drug residues, natural toxins, food decomposition, unapproved additives, food allergens, and (in animal food) nutrient deficiencies or toxicities; and

Physical hazards, such as glass.

Evaluate risks posed by the food and the performance of the foreign supplier, considering:

The hazard analysis for the food;

The entity that will be applying hazard controls, such as the foreign supplier or the foreign supplier’s ingredient supplier;

The foreign supplier’s food safety practices and procedures;

Applicable U.S. food safety regulations and information regarding the foreign supplier’s compliance with those regulations, including whether the foreign supplier is the subject of an FDA warning letter or import alert; and

The foreign supplier’s food safety performance history, including results from testing, audit results, and the supplier’s record of correcting problems.

How TO GET STARTED?

Click on this button and follow the instructions. Submit the application form and get certified.