Assistance selecting GFSI certification type
Hello all!
My employer is working on obtaining their food safety certification and I'm reviewing the various certifications, trying to determine which one would be best for our company.
The business is a produce wholesale operation where we bring in product from various suppliers and primarily resell to retailers. I know this is a very high level description but based on that what seems to be the better suited option - BRC or SQF. Based on what I've researched so far I'm leaning towards BRC.
Anyone out there working for a similar business? If so what certification did you obtain? It being such an important investment in resources I want to make sure we begin down the right path.
Thanks all!
Mike
PS - This is my first post here and I am thoroughly enjoying the content!
Hello all!
My employer is working on obtaining their food safety certification and I'mreviewing the various certifications, trying to determine which one would bebest for our company.
The business is a produce wholesale operation where we bring in product fromvarious suppliers and primarily resell to retailers. I know this is a very highlevel description but based on that what seems to be the better suited option -BRC or SQF. Based on what I've researched so far I'm leaning towards BRC.
Anyone out there working for a similar business? If so what certification didyou obtain? It being such an important investment in resources I want to makesure we begin down the right path.
Thanks all!
Mike
PS - This is my first post here and I am thoroughly enjoying the content!
Dear FSP,
a little more info. may generate more useful replies, eg
Example of product type = ? eg whole potatoes,
Process = ? eg planting > field > harvest > washing > direct packing > distribution
Customer requirement (if any) = ?
technical backup (if any)
Rgds / Charles.C
Hello all!
My employer is working on obtaining their food safety certification and I'mreviewing the various certifications, trying to determine which one would bebest for our company.
The business is a produce wholesale operation where we bring in product fromvarious suppliers and primarily resell to retailers. I know this is a very highlevel description but based on that what seems to be the better suited option -BRC or SQF. Based on what I've researched so far I'm leaning towards BRC.
Anyone out there working for a similar business? If so what certification didyou obtain? It being such an important investment in resources I want to makesure we begin down the right path.
Thanks all!
Mike
PS - This is my first post here and I am thoroughly enjoying the content!
HI Mike,
Most of the wholesale produce places I work with are going SQF. The only exception I have found is when a specific customer "demands" a certain type of GFSI certification, such as a produce company here in the states shipping to the EU for instance, then it many times is BRC.
Hope that helps
Glenn Oster
Dear FSP,
a little more info. may generate more useful replies, eg
Example of product type = ? eg whole potatoes,
Process = ? eg planting > field > harvest > washing > direct packing > distribution
Customer requirement (if any) = ?
technical backup (if any)
Rgds / Charles.C
We carry a wide variety of products - various types of lettuce, broccoli, peppers, tomatoes, string beans, squash, avocadoes, celery and mangoes are our bigger movers.
We are just a distribution center, receiving from farmers/shippers and reselling the produce.
No other specific requirements, etc.
Thanks for the feedback/help!