Food Safety Labeling Explained

The Importance of Food Safety Certification

Food safety certification is essential for maintaining the integrity of the food supply chain. It mitigates reputational and business risks by ensuring that food products meet stringent safety standards. Certification from reputable third-party bodies is advisable to adhere to internationally recognized standards.

National and International Authorities

In most countries, food safety is monitored by government-affiliated authorities
that recommend legislation and food safety management practices. These recommendations form the basis of national legislation and standards. Some prominent national authorities include:

Food Standards Authority (UK)
U.S. Food and Drug Administration (FDA)
State Food and Drug Administration of China

The European Food Safety Authority (EFSA) collaborates with national authorities to conduct risk assessments on food and feed safety, providing independent scientific advice and communication on emerging or existing risks.
HACCP Guidelines

The United Nations Food and Agriculture Organization (FAO) publishes the Hazard Analysis and Critical Control Points (HACCP) guidelines, which are integral to the top food safety standard, ISO 22000. The HACCP guidelines include seven principles:

Conduct a hazard analysis.
Identify critical control points.
Establish critical limits.
Monitor control points.
Establish corrective actions.
Verify procedures.
Maintain comprehensive records.

In the U.S., the application of these principles is mandatory for food products, including meat, juice, and seafood. Many other countries also base their third-party food safety certification on HACCP principle