LRQA Malaysia - Improving performance, reducing riskLRQA Malaysia - Improving performance, reducing risk

Food Safety

Standards, Schemes & Directives

Standards, Schemes & Directives in the Food Safety sector

Please find below a list of Food Safety Standards, Schemes and Directives for which LRQA can provide assessment, certification, verification and training services.

 

Standards

  • HACCP

    HACCP is a preventative approach to food safety and pharmaceutical safety which addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

  • International Food Standard (IFS)

    The IFS aims to create a high level of transparency throughout the whole international food supply chain.

  • ISO 22000

    ISO 22000 is a standard which supports you in managing food safety. The standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programmes and HACCP principles.

  • PAS 220

    The Publicly Available Specification (PAS) 220 has been developed to specify requirements for prerequisite programs to assist in controlling food safety standards within the manufacturing processes of the food supply chain and is intended to be used in conjunction with ISO 22000.

     

Schemes

  • BRC Standard - Food

    Approval to the BRC global standard - food gives significant benefits to the supplier. It helps to avoid the confusion and disruption that multiple audits can bring and the need to duplicate variations on the same data for different clients

  • BRC/IOP global food packaging standard

    Manufacturers have an obligation to put appropriate systems and controls in place to ensure the suitability of their packaging for safe food use

  • FSSC 22000

    The new Food Safety System Certification 22000 scheme (FSSC 22000) has been developed for food manufacturers that process or manufacture animal or perishable vegetal products, products with a long shelf life and food ingredients such as additives, vitamins and bio-cultures.