Ensuring food safety and enhancing trust in global markets
Objectives of International Food Standards
Objectives of International Food Standards
Applying strict controls at all stages of production to ensure food safety and protect consumer health.
Ensuring products meet international standards in safety, nutrition, and quality to promote excellence and reliability.
Standards allow consumers to be assured of product safety and enable producers to access new local and global markets.
Studying food materials and modern production methods to support innovation and compliance with standards.
Key Pillars of International Food Standards
Applying HACCP systems, risk analysis, and prevention of biological, chemical, and physical contamination, with full traceability of products.
Covering all stages of production, from raw materials to packaging, in compliance with ISO 22000 practices and modern quality management systems.
Ensuring essential nutrient content and reducing harmful components to support a healthy and balanced diet.
Adopting environmentally responsible production practices, reducing carbon footprint, and efficiently managing natural resources.
Steps for Implementing Standards at the International Food Federation
- Initial Review: Assessing production facilities and quality plans to ensure compliance with international standards.
- Field Inspection: Detailed visits by expert teams to evaluate production lines and facilities.
- Laboratory Testing: Advanced analyses in internationally accredited laboratories to ensure product safety and quality.
- Ongoing Monitoring: Issuing periodic reports and proposing improvements to ensure continuous compliance with standards.
