The food safety systems certification was originally created to help regulate food manufacturers processing animal or perishable products, items with long shelf lives, and nonfood items that have food based ingredients like supplements and vitamins. This food safety certification has helped improve food processes to keep people safer from salmonella bacteria, named after Dr. Daniel E. Salmon and known for causing illness for more than a century; and listeriosis, an infection that is bacterial and that happens mostly to pregnant woman, newborns, the elderly, and people whose immune systems are compromised. It represents but one of many segments of process training, though.
For instance, there is the BRC certification, developed in 2009 by the organization through its collaboration with the Retail Industry Leaders Association, or RILA. Through it, standards are encouraged to help streamline processes, keep employees safe, and keep consumers happy. The standard helped pave the way too for the global standard for Consumer Products North America edition. Haccp certification training is another strong area. HACCP certification, which stands for hazard analysis and critical control point, basically does what the name implies. Through HACCP training, food handlers are verifying that they use the safest and most possibly effective practices at work.
ISO training is another area that is leading the charge in developing stronger and more effective standards. This includes standards in both the food industry and elsewhere. Through ISO training, stronger adherence to proven practices can exist. And with ISO training, companies remain up to code.
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More than 19,000 international standards exist in the world today, and about 1,000 of them have to do with food and agriculture. AS9100 certification in particular is vital toward improving the working conditions surrounding handling and delivering foods. National standards are set and national organizations created to monitor these processes and train workers involved in food handling to ensure they are adhering to them and that the American public is steered away from products that could harm them. Earning AS9100 is extremely vital for these industries since it could make all the difference between a well functioning business and a defunct one.
This AS9100 food safety certification, which was created to regulate the manufacturers who produce food that particularly involves animal products, products with long shelf lives, products with vitamins and additives, and produce that is perishable, strives to keep everyone safe and sound, not just consumers. ISO training is skillfully handled by those who know the business the best, and these professionals do their jobs well by training workers to keep themselves just as safe and sound as the American public and the international consumer industry too. Through earning As9100 certification, these workers have better understandings of the food they are handling or transporting, and so they often care much more about how things are done to keep that food safe for consumption.
ISO certification requirements vary by each company or industry, though AS9100 is generally required for anyone working with food or transporting it from one warehouse to another. This is of particular importance from an international perspective because standards vary from country to country and from region to region. Through achieving process safety management in the food industry, those around the world can adhere to the same standards, creating a smooth stream of food flowing from one part of the globe to another. Things like Haccp training also are quite beneficial here.
The world is starting to come together on this idea, as more organizations are joining the fold and are adhering to these standards. For example, in 2010 more than 223,000 organizations in almost 160 countries were using the ISO 14001 standards for handling food. This standard originally was created for a full scale environmental management system that takes into account every aspect of the process, and the good news is that more organizations are realizing its importance. And with the latest Energy Management Standard ISO 50001:2011 released last June, this underscores the reliance organizations across the globe have on using cutting edge standards to keep food safe.