I'm working in a start-up that is beginning to scale-up production of food ingredients (extracted from plants) to commercial quantities, using rented space and equipment. We want to validate our food safety procedures by seeking external certification, but it seems that most of the leading global standards (BRC, FSSC 22000, IFXS and SQF) are designed for established manufacturers with their own factories and a significant history of continuous production. Is there a standard that is suitable for a start-up, within which we can grow as our production becomes more established?
Are there any other start-ups out there with experience of seeking independent food safety certification?
Thanks
Iain