Food inspection can be used as a dedicated quality management tool and as a checkpoint to safeguard the quality and safety of your goods directly in your sourcing countries, at the earliest stage of the logistical step.

Inspection and monitoring programmes are at the heart of the enforcement system.
In the old conception of food control, inspection activities focused on sampling and testing of end products to determine their compliance with regulations.
It is now considered more efficient to focus inspection activities on ensuring compliance of systems for food safety management (implementation of the general principles for food hygiene and HACCP based approaches) that can minimise the occurrence of food safety problems.
This new approach requires that inspectors have new skills (i.e the ability to analyse processes and assess the relevance and efficiency of different paths to reach a food safety outcome, rather than merely checking for compliance with prescriptive provisions).

Other Inspection Certificates in the Food Range