STANDARDS AND CERTIFICATIONS FOR FOOD INDUSTRY

The regulations are standardized under ISO code that coordinates the various national regulations in line with the Act of the World Trade Organization. Its purpose is to facilitate trade, exchange of information and contribute to internationally recognized common standards for the development and transfer of technologies. In the food sector, in 1988, where approval of the British Retail Consortium (BRC) was established pioneer thanks to a protocol that combines the principles of HACCP (Hazard Analysis and Critical Control Points) with standard management systems ISO 9001. Germany and France later created the International Food Standard (IFS) and, from 2005, the ISO 22.000:2005, a management system of food safety objectives it shares with two other standard approvals emerged in Spain.

Updated in 2008, ISO 22,000 is an specific standard for the food industry covering the entire food chain from the primary sector to the restoration, to processors and distributors, in order to ensure safety at all stages of the food chain. Their bases are some preliminary requirements of hygiene and traceability, HACCP also defined by the Codex Alimentarius of the FAO and the World Health Organization (http://www.codexalimentarius.org). This regulation is also present in legal texts such as the RD 2207/1995 and Regulation 852/2004 establishing the European Community, in which the requirements are established food businesses in all areas of the supply chain.

However defined and these legal requirements, certifications and accreditations are a set of voluntary protocols which conveniently implemented in enterprises, strengthen food security and convey a commitment to quality to the consumer. Even many of these certifications are required and full internationalization processes, government procurement and other business activities. The recommendation of consolidation in the sector, facilitates verification guarantees of food safety at all levels.

Certification is therefore a guarantee in writing that provides an independent certification agency and ensuring that the production process or product meets standard requirements demanded by different organizations or countries. These certifications serve to demonstrate that a food has been produced in a certain way or has certain characteristics.

  Are eligible for certification all companies to develop foods, as well as final product or as an intermediate product, targeting the human and / or animal. Clients and destination countries export food require different types of licenses to firms (BRC, IFS, ISO 22000 or EUREPGAP).

In Spain, the main certifier is the Spanish Association for Standardisation and Certification (AENOR), which contributes to improving the quality and competitiveness of companies, products and services possible for their national certificates are the most valued, internationally and placing it among the 10 largest in the world with certification approval for full competitiveness.

The main certifications for the food sector managed by AENOR are:

• System Management ISO 22000 Food Safety : Under the UNE EN ISO 22000, which specifies the requirements to be met by a management system to ensure food safety along the food chain to the point of Information.
• Private protocol BRC Certification - Global Standard for Food Safety: It aims to ensure that providers meet certain requirements to ensure the safety of their food.
• Protocol IFS - International Food Standard: To help providers to provide safe products to specification and legislation, especially in France and Italy.
• Protocols GLOBAL GAPor EurepGAP and GRASPSocial Practice: The objective is to establish a single standard for Good Agricultural Practices ( GAP) with different product applications capable of covering the global agriculture production.
• FSSC 22000 scheme: It specifies the requirements of the management system to ensure food safety in the areas of processing of perishable animal and vegetable products , processing at ambient stable products and manufacturers of biochemical products for the food industry temperature.
• HACCP Hazard Analysis and Critical Control Point: A tool to assess hazards and establish control systems that focus on prevention. It can be applied throughout the food chain from the primary producer to the final consumer.
• Products Gluten-controlled FACE: self Protocol to processors and packers of food products can provide assurances of the products offered to celiac guarantees the absence of contamination by gluten.
• Controlled Production of fresh fruit and vegetables UNE 155000: Requirements covering all agronomic and plant manipulated aspects including production, handling and shipment of horticultural products for fresh consumption.
• UNE EN 15593: Specifies requirements to be met by a system of food safety management for manufacturers and suppliers of food packaging , including storage and transportation, to ensure the safety of the package once contact has foodstuff.
• Certification Letter Q in Milk and Dairy Products: Guarantee required traceability throughout the dairy chain .
• Biological control of pests: controlled production of fruit and vegetables by minimizing the use of pesticides and promoting the use of natural enemies of pests .
• LEAF Marque: With this protocol confirms that the product has been produced responsibly with the environment.
• Tesco Nurture: Ensure Consumer fruits and vegetables TESCO providers , are grown in an environmentally responsible manner.
• Certification of Extra Virgin Olive Oil: Quality assurance for extra virgin olive oil in compliance with UNE 34601 (product) , UNE 34605 (mill) and EN 34606 (packaging).
• Registered Establishments for Export Meat and Meat Products: For meat companies wishing to export their products to non-EU environment and want to be included in the negotiations of health agreements between the Spanish national authorities and third countries .
• Quality Standard for beef, ham, shoulder and loin Iberian Reed: Quality Standard of Iberian products , approved by Royal Decree 1469/2007 , which aims to standardize and protect the pure and Iberian Iberian terms and any of the strains of Iberian acorn, distrust, acorn, black leg and pasture.
• Traditional Speciality Guaranteed Serrano Ham: Standard Regulation 509/2006 on traditional specialties guaranteed foodstuffs.

AENOR offers also numerous food companies as complementary solutions:

• Services AENORlaboratory to determine regulatory applications in various industries and food products .
• AENORformation courses of all levels.
• Systems of comprehensive Quality Certification under ISO 9001 standard generic .
• Multilevel Environmental Certifications, related to management, eco-design, sustainability , water and carbon footprint , life cycle , etc.
• Certification of Innovation: I+D+i, technologic surveillance, science research, prototyping, technology transfer, etc.
• Certification of Safety and Risk Management , in the areas of personnel, health and labor, as in security information, food, supply chain, CE marking, etc.
• Certification of Social Responsibility: As for the management and responsible investment, accessibility, sustainability and CSR reports, etc.

As we have seen, numerous regulatory processes for the food industry, involving a thorough understanding by management teams about the needs to improve and optimize the production of our companies. In addition, the implementation of prestigious certifications  adds value to our business, allowing us to improve our market competitiveness and lead the consumer preferences.