Archive for February 12, 2013
There are myriad types of food safety certification programs in play today, which originally were created to help regulate the companies and manufacturers that work with animal products, produce that is perishable, and food and vitamin products with shelf lives that are long. More specifically, there is ISO 9000 certification, BRC certification, CMMI certification and HACCP certification training and evaluation to assist these companies in meeting standards.
Through these process safety management programs like Iso 9000 certification and others, people can be better protected microbial hazards that are related to food, like E. Coli O157:H7, which has an incubation period that could last from one to 10 days, and salmonella, staphylococcal enterotoxin, and Listeria monocytogenes. These programs target manufacturers to keep food borne illnesses at their most basic stages, and to prevent them from entering the food chain too.
While ISO 9000 certification and others are very strict and keep these companies in line, there are certain standards that are considered widespread by all sorts of companies. ISO 14001 is one such program. As of 2010, the standard was utilized by 223,149 organizations in almost 160 countries around the world. This certification in particular is popular because it gives companies a stronger competitive advantage to those choosing not to adopt such standards. But any of these programs do just that by positioning the companies following them much more strongly than those who would rather avoid going through the training and certification processes for such standards.
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