Do not start with the certificate.
Start with the customer, market, sales channel, product category and production model. The correct scheme follows the commercial objective.
Certification readiness.
Food-safety procedures, traceability, supplier management, documentation, specifications, quality control, HACCP, corrective actions and audit readiness can form part of the gap assessment.
Selected pathways.
BRCGS, IFS, FSSC 22000, ISO 22000, Organic, Halal, Kosher and customer-specific standards may be relevant depending on the project.
The process.
REQUIREMENT→GAP→PREPARATION→CERTIFICATION BODY→AUDIT→CORRECTIVE ACTION→COMMERCIAL USE
We do not issue certificates.
FoodStarter provides readiness and project coordination. Formal certification decisions remain exclusively with the relevant recognised or accredited certification body.