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Food Safety

We are a leading Service Provider of Global Gap, FAMI-QS Certification, British Retail Consortium (Brc) Global Standard, FSSC 22000: Food Safety Standard Certifications, Hazard Analysis And Critical Control Point and ISO 22000:2005 :Food Safety Certifications from Bengaluru, India.

Global Gap
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Global Gap

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Your Food Safety Program to Pre Farm Gate Agricultural community - farmers, primary producers, exporters to the EU and USA

Global GAP has the for the following options for certifications

  • Option 1 (Individual Farmer)
  • Option 2 (Group of farmers)                           

Global GAP: is a private sector standard specifies the requirements for agricultural produce and how it has to be produced on farm. The main focus is on to produce safe fresh produce, minimizing the impact on the environment by restricting the chemical input usage and responsible approach towards the farm workers health & safety and animal welfare. Global GAP is much suitable to the growers and exporters of fresh fruit, Vegetable and flowers and benchmarked by GFSI.

GLOBAL.G.A.P is the fresh produce food standard set by Europe’s leading food retailers to give their customers more assurance of food safety. Only certified growers can supply to these retailers. As such, many customers see GLOBAL GAP Certification as a "passport to European market". The standard is designed to promote Good Agricultural Practices (GAP) to minimize detrimental impact on the environment, whilst conserving nature and wildlife; reduce the use of agrichemicals; improve the efficiency of natural resource use; and ensure a responsible attitude towards worker health and safety

  • Options for certification, 1. Individual farmer & 2. Group of farmers
  • Certificate valid for 1 year
  • CBs are licensed by Global GAP, Gmbh. (only CBs accredited by an authorized accreditation body which is a member of IAF) 
  • Very relevant to the fresh fruit & vegetable exporters
  • Comprehensive set of guidelines covers inputs usage, environmental impact, health & safety issues etc.

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FAMI-QS Certification
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FAMI-QS Certification

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FAMI-QS is the Gateway for Feed manufacturers to sell their feed in Europe and USA, where the demand is increasing day by day.


• Exclusive Program  for feed industry
• Registered in Community register of feed additives  EC 1831/2003
• Client to register directly with FAMI QS website
• Applications of HACCP principles
• Important standard to get access to European Market


Feed additives sector is well regulated in the EU (Regulation EC 1831/2003 on Additives for use in Animal Nutrition and Regulation 183/2005 on Feed Hygiene). In parallel to the publication of these Regulations, FAMI-QS developed a Code to Good Practice for our sector. This is a certifiable Code and therefore interested companies can be audited and certified against it. The requirements of the Code meet all legislative requirements in the EU. FAMI-QS was recognized by the European Authorities as the official Guide to Good Practice, and this official recognition was published in the EU Official Journal in January 2007 (please click here for more information at the European Commission’s

  • Companies certified with the FAMI-QS code can demonstrate compliance with the EC Regulation 183/2008. Certification process is running under a worldwide network of independent and accredited Certification Bodies and qualified assessors, in safeguard of Transparency and Impartiality in the whole certification process. A FAMI-QS certified operator can demonstrate compliance with the feed safety EU regulation and gain access to the European market.

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British Retail Consortium (Brc) Global Standard
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Your Assurance of Safe Food to the European market

BRC (British Retail Consortium) Global Standard for Food Safety
The BRC (British Retail Consortium) Global Standard has been created to establish a standard for the supply of food products and to act as a key piece of evidence for retailers, and the brand owners to demonstrate 'due diligence' in the face of potential prosecution by the enforcement authorities. 

BRC Food:
Developed by British Retail Consortium a trade association of UK retailers, to enable the food manufacturers for supermarkets and independent brand owners to comply with the legislative requirements of the EU General Product Safety Directive & UK Food Safety Act. The emphasis is on to enhance the due diligence defense systems of the food manufacturers and also used as a basis for supplier assessment and approval. BRC Food & IOP are a comprehensive set of specifications covering the  whole spectrum of product safety areas with thorough focus on Pre Requisite Programs such as Personal & Plant Hygiene and Sanitation and the standards are benchmarked by GFSI. The certification of BRC is much applicable to the food exporters to UK & Europe. 
The standard covers the following topics: 

• Senior Management Commitment and Continual Improvement
• Food Safety Plan - HACCP
• Food Safety and Quality Management System-IQA/Traceability/CAPA
• Site Standards- Hygiene/Allergens
• Product Control
• Process Control
• Personnel- Training.

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FSSC 22000: Food Safety Standard Certifications
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  • Developed by Foundation for Food Safety in in coordination with Confederation of Food & Drink Industries of European Union
  • Widely accepted by multinationals.

The FSSC 22000:2010 scheme is fully recognized by the Global Food Safety Initiative (GSFI), the benchmarking body for the harmonization of international food safety standards, along with other food safety management schemes like the BRC, IFS and SQF schemes. The strong element of ISO 22000:2005 in the standard makes it align with other generic management systems such as the ISO 9001 and ISO 14001 to enable effective system integration.

FSSC 22000:2010 is an international standard developed for the certification of Food Safety Management Systems for food manufacturers. It combines the requirements of ISO 22000:2005 (Food Safety Management Systems requirements) and PASS220:2008 (prerequisite programs on food safety for food manufacturing).

Standard derived by more explicit addressal of Pre Requisite Programs; like

  • construction, buildings and premises
  • Layout of the facility
  • Employee facilities and utilities
  • Control of air, water and energy
  • Waste disposal
  • Equipment and Infrastructure management
  • Personal hygiene
  • Sanitation
  • Purchased material control

Who Should Use FSSC 22000:2010?

Unlike ISO 22000:2005, which is applicable to all organizations along the food chain; FSSC 22000:2010 is specifically designed for food manufacturers. The scheme is intended for the audit and certification of the food safety management system   of food manufacturers that process or manufacture:

  • perishable animal products, excluding slaughtering and pre-slaughtering (i.e. meat, poultry, eggs, dairy and fish products).
  • perishable vegetable products (i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables).
  • products with long shelf life at ambient temperature (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt).
  • (bio)chemical products for food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids.

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Hazard Analysis And Critical Control Point
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Your Gateway to Food Safety

HACCP (Hazard Analysis Critical Control Points)

A preventive system recognised and respected by the scientific community as well as international food quality organisations as the most effective approach to the manufacture of safe food. 


The certification is designed to prevent problems before they occur and to correct them as soon as they are detected.

A process control system that identifies and prevents microbial, chemical and other hazards in food. Potential food hazards could be biological (microbes); chemical (toxin); or physical (adulterants).

All the available Food Safety Systems are based on Codex Principles & HACCP 
Hazard Analysis Critical Control Point is a seven-step logical tool develop a food safety plan.
Requirements to enable a HACCP plan

  • Describe the product
  • Identify intended use
  • Construct  process flow diagrams
  • Conform the flow diagram with actual situation

The 7 Principals of HACCP

  • Identify potential food safety hazards.
  • Identify critical control points.
  • Establish control limits
  • Establish monitoring points.
  • Establish corrective action.
  • Establish effective record keeping procedures.
  • Establish procedures for verification.

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ISO 22000:2005 :Food Safety Certifications
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Your Gateway to Food Safety from Farm to Fork

The standard defines the requirements of a food safety management system covering all entire food chain from "farm to fork", including catering and packaging companies.. 

ISO 22000 is a safety standard that is accepted and trusted the world over. Organisations that implement the ISO 22000 standard demonstrate compliance with all relevant regulatory food safety requirements. The intention of this standard is to plan, implement, operate, maintain and update a food safety management system aimed at providing food products that are safe for the consumer

  • Developed by ISO and globally acknowledged 
  • Comprehensive standard covers all aspects of the business and aligned to ISO 9001
  • Applicable for all the stakeholders in the food chain (primary producer/input or equipment manufacturer/food processor)
  • Certification valid for 3 years;
  • Certification (stage 1 & 2) followed by Annual  Surveillances
  • Accredited by NABCB/QCI and IAF approved foreign accreditation bodies.

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Organic Certifications
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Organic Certifications

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Organic Farming: NPOP - Payback time to Nature

Our Organic Certification Services help all stakeholders in the Food chain

  • Farmers
  • Organic processors
  • Input manufacturers
  • Traders & exporters

Options for certification

  • Individual farmer
  • Group of farmers
  • Certificate valid for 1 year

What is Organic certification?

Codex Alimentarius Commission, a joint body of FAO/WHO defines “organic agriculture as holistic food production management systems, which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles and soil biological activity.  It emphasizes the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems.  This is accomplished by using, where possible, agronomic, biological and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the system”.

Organic agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.

Organic farming works in harmony with nature, without harming the natural environment or the people who work or live in it.

  • Farming without using artificially manufactured chemicals
  • Eco friendly farming
  • Focus on conserving soil fertility by using on farm inputs & maintaining of microorganisms population
  • In India it is governed & Accredited by APEDA under scheme “ National Program for Organic Certification”
  • NPOP certification is globally harmonized and accepted
  • Certificate validity is one year
  • Certification options; 1. Individual Farmer & 2. Group of Farmers
  • Certification for organic farm inputs; Bio fertilizers & bio-pesticides
  • Certification for processed organic foods
  • Logo can be used on product.

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