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Food Safety Certifications

Food safety describes all the practices that are used to keep food safe and relies on the joint efforts of everyone who are involved in the food supply.

The global distributors, retailers, food manufacturers and food service operators are now concerned about the safety of their food supply chain than ever before as the consumers have become aware and want to know how their food is sourced, made and processed and how its quality is maintained.

This can be achieved through Food Safety Certifications which take into account not only food regulations and basic hygienic conditions for food preparation, but also a systematic approach to controlling food safety hazards so that food is safe for the consumer.

Key Benefits

  • Improves the food security processes and communications throughout the supply chain.
  • Demonstrates the organization’s commitment to regulating food safety hazards.
  • Helps in achieving time and cost efficiency.
  • Increases system transparency.
  • Improves the ability of organizations to cooperate with other organizations implementing ISO 22000.
 

 

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  • Filled in Application Form sent to GIPL
  • GIPL shares Proposal 
  • Agreements are signed between GIPL and Client 
  • Onsite audit of company is conducted 
  • Audit report sent to client
  • Certification issuance in case of compliant organisation
 

Click here to download the brochure.

FSMS/ISO 22000:2018 Certification:

  • Food Safety Management System/ ISO 22000 Certification is an international standard and its requirements cover the entire food chain of all sizes from “farm to fork”.
  • The requirements of this standard aims at providing safe products to consumers, while at the same time enable organizations to enhance their brand, secure market and demonstrate a culture of food safety excellence.

India GHP/ India HACCP Schemes:

  • India HACCP and India GHP certification schemes are based on Codex principles of Food Hygiene for enhanced safety and suitability of food.
  • These schemes define a set of requirements for a hazard analysis and critical control point (HACCP) and Good Hygiene Practices (GHP) based system for any organization in the food Chain that has a role in providing suitable and safe food.

FSSAI Hygiene Rating and Right Place to Eat Schemes :

  • Hygiene Rating and Right Place to Eat are schemes initiated with intent of ensuring that consumer make informed choices while eating out and encourage food operators showcase their food hygiene standards.
  • Food businesses supplying food directly to consumers either on or off the premises are rated on the basis of food hygiene and safety conditions found at the time of inspection.