Category: Blog

Many organizations proudly celebrate the day they receive their ISO 9001 certificate. It feels like crossing a finish line after months of documentation, training, audits, and corrections. But in reality, that day is not the end of the journey. It is only the beginning. The real question is:What is harder – implementing and getting ISO 9001 certified, or maintaining it year after year? The honest answer: Maintaining ISO 9001 is far more challenging than getting certified. Why Implementation Feels Hard (But Is Actually Easier) Implementing ISO 9001 is usually a structured project. You have: A clear timeline Defined activities Consultant guidance Training programs Internal audits A final certification audit Everyone is motivated because there is a visible goal: the certificate. Management gives attention, teams cooperate, and improvements happen quickly. There…

  Many food companies invest time and money to implement ISO 22000, FSSC 22000, BRCGS or HACCP. But the real challenge is not getting the certificate — it is maintaining the system daily. In reality, most food safety failures happen not because the standard is wrong, but because simple things are not done correctly on the shop floor. Here are the top 5 practical errors we commonly see in food factories and how food safety professionals can control them. 1. Records Are Filled Just for the Sake of Audit Temperature logs, cleaning records, CCP monitoring sheets and calibration records are sometimes completed later, guessed, or even copied from previous days. Why this is dangerous:If records are not real, you lose control over food safety. In a complaint or recall situation,…

In many food manufacturing and processing companies, the Quality Control (QC) team is the backbone of daily production checks. They test raw materials, monitor processes, inspect finished products, and release batches. However, a growing number of businesses are struggling to maintain international standards and regulatory compliance because they rely only on QC — without a dedicated Quality Assurance (QA) and Compliance function. This gap is not just a technical issue. It is a business risk. QC vs QA: Understanding the Critical Difference Quality Control focuses on detecting problems.Quality Assurance focuses on preventing problems. QC answers the question:“Is this product within specification today?” QA answers the bigger questions:“Is our entire system capable of consistently meeting legal, customer, and certification requirements tomorrow and next year?” Without a qualified person responsible for Quality…

Food safety audits are meant to verify compliance—but for many Quality Managers and QA executives, annual audits often feel like a high-pressure event filled with stress, last-minute document checks, and sleepless nights. If you’re a quality professional, you already know the reality: Production is busy Staff cooperation is limited Documents are “almost” updated Management wants zero non-conformities The good news?Audits don’t have to be stressful—if you prepare the right way. This guide explains the common challenges faced by quality professionals and outlines 5 practical preliminary steps to help you achieve a successful, stress-free food safety audit with confidence. Common Problems Quality Professionals Face During Annual Audits Before fixing the problem, let’s acknowledge it. Most audit stress comes from: ❌ Incomplete or outdated records ❌ Employees unaware of food safety practices…

  Entering the global food market is exciting—but also highly competitive. For first-time exporters, standing out isn’t only about taste, packaging, or price. It’s about trust. International buyers, retailers, and distributors look for verified assurance that your food products are safe, consistent, and compliant with recognized standards. That’s where GFSI-recognized certifications such as BRCGS, FSSC 22000, and IFS Food come in. These globally accepted standards act as your passport to credibility, proving that your food safety management system meets the expectations of major global markets. What is GFSI and Why Does It Matter? The Global Food Safety Initiative (GFSI) is an international organization that benchmarks and recognizes food safety standards accepted worldwide. Instead of creating its own standard, GFSI approves several leading schemes that meet strict criteria for food safety…

In today’s competitive hospitality industry, food safety is more than a legal requirement—it’s a critical part of customer trust and business success. Restaurants and hotels handle food every day, serving hundreds of meals that can either delight or harm customers. One small food safety mistake can lead to serious consequences such as foodborne illness, reputation damage, or even closure. That’s why implementing HACCP (Hazard Analysis and Critical Control Points) or ISO 22000 (Food Safety Management System) is no longer a choice—it’s a necessity. 1. Understanding HACCP and ISO 22000 HACCP is a scientific, systematic approach to identifying, evaluating, and controlling food safety hazards. It focuses on preventing problems before they occur, rather than reacting after the fact. ISO 22000, on the other hand, builds on HACCP principles but provides a…

Occupational Health and Safety (OHS) plays a vital role in protecting employees and ensuring the smooth operation of any business. Regardless of industry—whether food manufacturing, construction, logistics, healthcare, or hospitality—every organization must prioritize workplace safety. A strong OHS management system helps prevent injuries, reduce risks, and build a positive work culture. It also boosts business performance by creating a safe, compliant, and motivated workforce. What Is Occupational Health and Safety (OHS)? Occupational Health and Safety refers to the policies, procedures, and systems that ensure employees work in safe environments free from physical, chemical, and psychological hazards. Effective OHS management includes: Identifying workplace hazards and controlling risks Providing proper training and protective equipment Promoting health and well-being at all levels Complying with national and international safety laws OHS is not just…

In today’s competitive food industry, sustainability isn’t just about being eco-friendly—it’s about running a business that can thrive for years to come. A Food Safety Management System (FSMS) plays a vital role in this journey by ensuring products are safe, operations are efficient, and resources are managed responsibly. The connection between food safety and sustainability is powerful: both aim to protect people, planet, and profit. 1. Food Safety as the Foundation of Sustainable Growth A sustainable business must first ensure its products are safe for consumers. Implementing an FSMS such as ISO 22000, FSSC 22000, or BRCGS helps food companies prevent contamination, reduce recalls, and maintain consistent quality. This not only protects public health but also secures long-term brand trust—an essential element of business sustainability. 2. Reducing Food Waste through…

  🌍 The Global Demand for Certified Seafood Sri Lanka’s seafood industry is a vital part of the nation’s export economy. From tuna and prawns to crab and cuttlefish, Sri Lankan seafood is highly sought after in global markets. However, international buyers are increasingly demanding proof of food safety and quality assurance before doing business. That’s where GFSI-recognized certifications—such as BRCGS, FSSC 22000, and IFS Food—play a critical role. These certifications are not just about compliance; they are passports that open the doors to international trade. ✅ Why GFSI Certifications Matter for Exporters Access to International MarketsExporting seafood to regions like the EU, USA, Japan, and the Middle East requires adherence to strict food safety regulations. GFSI-recognized certifications are accepted globally, making it easier for exporters to enter and compete…

In today’s global food industry, packaging is no longer just about protection and presentation. It plays a direct role in food safety, traceability, and brand trust. Multinational buyers, retailers, and certification bodies are raising the bar by requiring food packaging material suppliers to be certified under GFSI-recognized schemes such as FSSC 22000 and BRCGS Packaging Materials. For decision-makers in packaging businesses—whether in polythene, plastic packaging, glass containers, metal cans, or paper-based packages—this shift is both a challenge and an opportunity. Why GFSI-Recognized Certification Matters Global Market AccessWithout GFSI-recognized certification, your packaging company may lose eligibility to supply leading food brands, exporters, and supermarkets. Certification opens doors to international trade and partnerships. Food Safety AssurancePackaging can become a source of contamination if not manufactured under strict safety protocols. FSSC 22000 and…