BRC stands for British Retail Consortium, which is a globally recognized standard for food safety, quality, and operational criteria. A company that has been awarded the BRC certificate has demonstrated that it complies with the strict requirements set out by the BRC for food safety and quality management systems.
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
Having a HACCP certificate is important for food companies to ensure the safety of their products and meet regulatory requirements. It is often required by regulatory authorities, customers, and other stakeholders as a measure of the company's commitment to food safety.
ISO 9001 is a globally recognized standard for quality management systems, applicable to any organization regardless of size or industry. When it comes to the food industry, ISO 9001 certification demonstrates that a company has implemented a quality management system that meets the requirements of the standard, with a focus on consistently providing products that meet customer and applicable statutory and regulatory requirements.
A Halal certificate is a document issued by a certifying body to confirm that products, processes, or services comply with the Islamic dietary laws and are considered permissible (Halal) for consumption or use by Muslims. Halal certification ensures that the products have been prepared, processed, and handled according to Islamic guidelines and do not contain any forbidden (Haram) substances or ingredients.
A kosher certificate is a document issued by a certifying agency to confirm that a product or establishment complies with Jewish dietary laws and is considered kosher, meaning it meets the requirements set forth in Jewish dietary laws (kashrut). Kashrut dictates what foods can and cannot be eaten, how they must be prepared, and how they must be handled.