US Food Study
Ogunranti: I disagree that a third party certification is a waste.
Ogunranti: Third party audits help to keep quality in focus,
Ogunranti: . . . audits help to increase knowledge because new ideas can be shared.
Ogunranti: Don't also forget, third party certifications can help your products!
Ogunranti: Some organisations won't do business with you unless they are sure you are safety compliant in food.
Read more here: http://gcse-food-health-protection.blogspot.com/2013/08/breaking-addiction-to-superficiality.html
Ogunranti: Now to the main reason, if you do all it takes to put your product in order, have great team, avoid contamination and ensure proper control points, you still need a neutral party to ascertain your efforts are effective.
Ogunranti: You cannot implement your own plans and still be the one to ascertain it's effectiveness.
Ogunranti: . . . third party certifications help a lot
A strong argument in favor of food safety certification is presented in this article:
- What has the trend been since 2011, has it been steadily improving or fluctuating?
- Were the gains made even because of certification, considering that most businesses work to improve their operations anyway?
- Can it be conclusively claimed that similar results were impossible without certification?
- Could following guidelines such as the WHO CODEX food safety guidelines, a nation’s regulatory food safety guidelines or even a properly and consistently implemented pre-requisite and HACCP programs without certification produce similar results?
- Without certification, could similar results be achieved through following proven management principles such as: TQM (Total Quality Management); Six Sigma; 5 or 6-S (Sorting, Stabilizing or Straightening, Sweeping or Shining, Standardizing, Sustaining the Practice) system; the SWOT (Strength, Weakness, Opportunity, Threat) analysis; FMEA (Failure Mode and Effects Analysis) model; Lean Manufacturing approaches?
- Would there be a relapse to worse results if the certification process ceases but established food safety policies, programs and procedures are maintained?