Certification Services

Achieve global recognition with our independent audits against internationally recognized standards. Protect brand integrity and minimize operational risks.

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Introduction to Certification Services

GFCIS is operating in accordance with ISO/IEC 17021-1:2015 which is the internationally recognized standard that specifies requirements for bodies providing audit and certification of management systems. It establishes principles and requirements for the competence, consistency, impartiality and confidentiality of certification bodies operating across all types of management systems. The standard standardizes the audit and certification process to include a two-stage initial audit, a three-year certification cycle, surveillance audits in the first and second years, and a recertification audit in the third year prior to expiration.

GFCIS built its certification activities upon six core principles: impartiality, competence, responsibility, openness, confidentiality, and responsiveness to complaints. Our certification decision is made by competent personnel or committee who were not involved in the audit or evaluation activities.

Certification Process

The certification process under ISO/IEC 17021 - 1 follows a structured lifecycle, covering everything from receiving a request to issuing the final certificate and handling post-audit matters that ensures consistency, impartiality, and reliability in food safety certifications.

The following key stages create a comprehensive framework that turns client requests into reliable certification results.

By following this stepwise process, GFCIS demonstrate their competence, maintain impartiality, and deliver consistent certification outcomes that protect public health and build trust in the food supply chain.

Step 1: Application and Scope Definition

The certification process begins with the applicant organization submitting a formal application to the GFCIS. This application must include the applicable standard or certification scheme, the scope of activities to be certified, relevant locations and operational sites, and information about the organization's processes, operations, human and technical resources, functions, and relationships. The applicant must also identify any outsourced processes that could affect conformity and disclose whether consultancy relating to the management system has been provided.

Step 2: Application Review

GFCIS will thorough review the customer's application. This review ensures several critical aspects are addressed:
• Sufficiency of Information: The information about the applicant organization and its management system must be adequate to develop an audit program.
• Resolution of Differences: Any known differences in understanding between the GFCIS and the applicant must be resolved.
• Competence and Capability: GFCIS must confirm it has the competence and ability to perform the certification activity.
• Scope and Logistics: The scope of certification sought, the site(s) of operations, time required to complete audits, language requirements, safety conditions, and any threats to impartiality must all be considered.
Following this review, GFCIS either accepts or declines the application for certification. Upon acceptance, the applicant provides written agreement on the certification fees.

Step 3: Audit Programme and Planning

Once the application is accepted, GFCIS prepares a draft audit program that identifies the audit activities required throughout the entire certification cycle. This includes determining the audit time in accordance with ISO/IEC 17021-1 requirements. Planning involves determining the audit methods, sampling procedures, and techniques needed for effective audit.
For food certification, planning must consider several factors: the type of food establishment being audit, applicable regulatory requirements, specific food safety hazards relevant to the operation, and the scope and objectives of the audit.
GFCIS plans a suitable audit schedule and assembles a competent audit team. At the client's request, a pre-audit may be carried out to determine the level of readiness for certification.

Step 4: Stage 1 Audit – Readiness Review

The initial certification assessment is conducted in two stages. The Stage 1 audit serves as a readiness review and may be conducted on-site or off-site. Its primary objectives include:
• Reviewing the organization's documented management system information.
• Evaluating the specific conditions at the client's site and discussing them with personnel to determine readiness for Stage 2.
• Assessing the management system's planning, documentation, and maturity.
• Validating the scope of certification and confirming the organization's understanding of the standard's requirements.
• Providing a scenario for developing the Stage 2 audit plan.
The interval between Stage 1 and Stage 2 audits should not exceed six months, and organizations are typically advised to allow six to eight weeks between audits to address any issues identified.

Step 5: Stage 2 Audit – Certification Audit

The Stage 2 audit is the comprehensive on-site assessment that evaluates the implementation and effectiveness of the management system against the requirements of the applicable standard. This audit assesses the entire management system's operational performance and its ability to consistently meet the specified requirements. The audit plan follows the requirements of ISO/IEC 17021 and considers the information obtained during the Stage 1 visit.
During the Stage 2 audit, the audit team gathers objective evidence, identifies nonconformities, and evaluates the overall effectiveness of the management system. If significant nonconformities are found, corrective actions must be implemented before certification can be granted.
The audit team evaluates all collected evidence against the specified requirements. This involves:
• Reviewing audit findings and observations
• Identifying nonconformities or areas of non-conformities
• Assessing the severity of any issues found
• Determining whether the establishment meets regulatory and standard requirements
The evaluation must be based on professional judgment and objective evidence. GFCIS has procedures for dealing with findings and for making conformity decisions.

Step 6: Audit Reporting and Post-Audit Activities

Following the completion of the Stage 2 audit, the audit team prepares a comprehensive audit report documenting their findings.
GFCIS issues a report documenting all findings, including details of:
• The scope and objectives of the audit
• Audit methods and techniques used
• Sampling procedures followed
• Results of the evaluation
• Any nonconformities identified, and any observations or opportunities for improvement.
• The determination of conformity
The report must be clear, accurate, and issued in a timely manner. Reports may include recommendations for corrective actions where nonconformities are identified. GFCIS retains responsibility for any determination of conformity, even if parts of the audit were subcontracted.

Step 7: Follow-Up and Close-Out

Where nonconformities are identified during the audit, a follow-up process is initiated. This involves:
• The food establishment submitting corrective action plans.
• GFCIS reviews and verifies the effectiveness of corrective actions.
• Conducting follow-up audits if necessary.
• Closing out nonconformities once resolved.
GFCIS maintains records of all findings, corrective actions, and verification activities.
The audit team leader reviews the management system documents concerning any extended areas or new locations when applicable.
The audit team then submits the documentation to the certification office with a recommendation for certification.

Step 8: Certification Decision

One of the most critical aspects of the ISO 17021 process is the independence of the certification decision. The certification decision is made by competent personnel who were not involved in the audit or evaluation activities. This separation between audit and decision is what gives the certificate its validity and ensures impartiality.
An independent body reviews all the evidence gathered during the audit process and decides whether to grant certification. Certification is granted only when sufficient objective evidence demonstrates conformity with the applicable standard or scheme requirements. If applicable, the certificate is issued and enters the public registry. If the organization does not meet the requirements of the relevant standard, certification may be refused.

Step 9: Three-Year Certification Cycle

Once granted, the certificate is valid for a period of three years. The three-year certification cycle begins with the certification decision.

Step 10: Surveillance Audits

During the first and second years following the certification decision, GFCIS conducts surveillance audits at planned intervals. These on-site surveillance audits are required at least once per calendar year, except in the years when a recertification audit is performed.
The first surveillance audit following initial certification must occur no more than 12 months from the certification decision date. Subsequent surveillance audits must also occur within 12 months of the most recent surveillance.
Surveillance audits confirm that the certified management system remains effective and continues to meet the requirements of the standard. These audits cover at least the key elements of the management system and review internal audits, management reviews, and actions taken on nonconformities identified during previous audits. The frequency of surveillance may be adjusted to accommodate factors such as seasons or the limited duration of certain certifications.
GFCIS may also conduct short-notice or unannounced audits to investigate complaints, respond to changes, or follow up on suspended clients.

Step 11: Recertification Audit

In the third year prior to the expiration of the certificate, a recertification audit is conducted. This audit confirms the continued conformity and effectiveness of the management system, and its continued relevance and applicability to the scope of certification. The recertification audit evaluates the continued fulfilment of all requirements of the relevant management system standard.
Recertification activities may need to include a Stage 1 component in situations where there have been significant changes to the management system, the organization, or the context in which it operates. The recertification audit considers the performance of the management system over the most recent certification cycle.
The entire recertification process must be completed well in advance of the expiry of the certification to ensure timely re-issuance of the certificate and continuity of certification. When recertification activities are successfully completed prior to the expiry date, the expiry date of the new certification can be based on the expiry date of the existing certification. Successful completion of the recertification process results in the continuation of certification into the next three-year cycle.

Ongoing Maintenance and Scope Management

Throughout the certification cycle, certified clients must continue to comply with the applicable standard requirements, address nonconformities within specified timeframes, and inform the GFCIS of significant changes that may affect certification.
Certification may be extended to include additional scope or sites following evaluation or reduced to exclude activities or sites no longer meeting requirements. Certification may be suspended where serious nonconformities, misuse of certification, or breaches of contractual obligations occur, and may be withdrawn if suspension conditions are not resolved.
Certified clients may only claim certification in relation to the scope, standard, and locations stated on their current certificate, and must use certification marks in accordance with published requirements.

Certification Fee: Depends on the scope of the audit and number of sites.
For more details, please contact GFCIS Fee structure document.

Types of Certification Services

Good Manufacturing Practices (GMP) Certification

Overview of GMP Certification

Good Manufacturing Practices (GMP) Certification of food industries:
GMP (Good Manufacturing Practice) is a systematic approach to ensuring that food products are consistently produced and controlled according to good hygiene practices and standards. It covers every aspect of production from raw materials, premises, and equipment to personnel training, hygiene, and documentation.

Key reference standards include:
• Codex Alimentarius (CXC 1-1969) – General Principles of Food Hygiene (GHP)
• 21 CFR Part 110 (US) – Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
• EC 852/2004 (EU) – Hygiene of Foodstuffs

Advantages of GMP Certification

GMP is a proactive risk management system. It significantly helps in the control of hazards.
Meeting GMP requirements ensures alignment with Regulatory Compliance & Legal Protection. It provides auditable proof of "due diligence" in case of incidents.
Many large retailers, international buyers, and government tenders require GMP as a minimum supplier condition.
GMP aligns closely with Codex standards, making it a stepping stone for export. It reduces technical trade barriers and speeds up customs clearance, as certified facilities are often subject to fewer inspections.

HACCP based Food Safety Management System

Overview of HACCP Certification

HACCP (Hazard Analysis and Critical Control Points) is the most internationally recognized food safety management system. It is a systematic, preventive approach designed to identify, evaluate, and control biological, chemical, and physical hazards at every stage of the food production process from raw material handling and processing to storage, distribution, and consumption.

HACCP certification is an official validation that a facility has successfully developed and implemented a compliant HACCP plan. It confirms that operations meet international food safety standards and demonstrates an active commitment to protecting public health. The guidelines for its application are established in the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969).

The HACCP concept is built upon seven core principles: conducting a hazard analysis; identifying critical control points (CCPs); establishing critical limits for each CCP; creating monitoring processes at CCPs; defining corrective measures for deviations; establishing validation and verification procedures; and maintaining comprehensive documentation of all measures.

Advantages of HACCP Certification

HACCP is a legal requirement in most of the global countries, at all levels of the food chain. Certification ensures compliance with statutory and regulatory requirements, significantly reducing product liability risks.
HACCP certification secures customer trust by demonstrating that food is produced through safe, well-managed processes.
The preventive focus of HACCP helps avoid unnecessary costs associated with unsafe production, product recalls, and waste.
HACCP certification opens doors to international markets that would otherwise remain inaccessible. Most globally recognized third-party food safety certifications including ISO 22000, SQF, BRCGS, and FSSC 22000—include HACCP as a foundational requirement.

ISO 22000 Food Safety Management System

Overview of ISO 22000 Certification

ISO 22000 is an internationally recognized standard that specifies the requirements for a Food Safety Management System (FSMS). It provides a comprehensive framework for organizations across the entire food supply chain to identify, control, and prevent food safety hazards. The standard combines the principles of Hazard Analysis and Critical Control Points (HACCP) with prerequisite programs such as Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP). It is applicable to any organization, regardless of size or complexity, that is directly or indirectly involved in the food value chain from primary producers, manufacturers, and transporters to retailers, caterers, and even producers of packaging, equipment, and cleaning agents.

The current version, ISO 22000:2018, follows the High-Level Structure common to all ISO management system standards, enabling seamless integration with standards like ISO 9001 (Quality) and ISO 14001 (Environment). It adopts risk-based thinking and operates on the Plan-Do-Check-Act (PDCA) cycle, ensuring a process-driven approach to continual improvement.

Advantages of ISO 22000 Certification

ISO 22000 mandates a systematic approach to identifying and controlling food safety hazards across the entire supply chain. By integrating HACCP principles with prerequisite programs, it creates a robust, proactive defence against contamination.
By implementing ISO 22000, organizations align with both national and international food safety requirements, reducing the risk of non-compliance and legal action.
ISO 22000 certification is a powerful "passport" that opens doors to local and international markets. Many global retailers, supply chain partners, and government tenders require ISO 22000 as a minimum supplier condition.
ISO 22000 certification enhances capital efficiency, profitability, and external market competitiveness. Certified companies show, on average, significantly greater resource efficiency compared to non-certified counterparts.
In an era where consumers demand both quality and safety, ISO 22000 certification provides visible, third-party proof of an organization's commitment to food safety excellence. It reinforces consumer confidence and strengthens the organization's credibility in an increasingly competitive marketplace.

FSSC 22000 Scheme Certification

Overview of FSSC 22000 Certification

FSSC 22000 (Food Safety System Certification 22000) is a globally recognized certification scheme for Food Safety Management Systems (FSMS). Introduced in 2009, it was developed by the Foundation FSSC, an independent, non-profit organization, to create a robust, globally recognized food safety certification scheme. The scheme is governed by an independent Board of Stakeholders, ensuring it is free from bias and putting the organization's needs first.

FSSC 22000 Version 7 is the latest scheme built upon three core elements that together create a comprehensive and integrated approach to food safety. The first element is a foundation in ISO 22000, the international standard that specifies the requirements for a food safety management system. This provides the core framework using a risk-based approach that incorporates globally recognized HACCP principles. The second element consists of sector-specific Prerequisite Programs (PRPs) defined by technical specifications like the ISO/TS 22002 series. These address specific hygiene and operational requirements for different sectors, including food manufacturing, catering, packaging manufacturing, transport and storage, and animal feed production. The third element comprises additional FSSC 22000 Scheme Requirements that enhance consistency, governance, and reliability. These go beyond ISO 22000, supporting sustainability objectives and improving the organization's ability to respond to food safety challenges.

FSSC 22000 is recognized by the Global Food Safety Initiative (GFSI) and approved by the International Accreditation Forum (IAF). This GFSI recognition is a key differentiator from ISO 22000, making FSSC 22000 the preferred choice for many global retailers and brands.

Advantages of FSSC 22000 Certification

FSSC 22000 is increasingly recognized as a strategic driver of business performance, trust, operational efficiency, internal capability building, and organizational resilience across the global food value chain. The certification shifts the narrative from compliance-focused certification to business value creation by contributing to governance discipline, operational resilience, risk reduction, cost control, and strategic market positioning.
FSSC 22000 enables organizations to control food safety hazards more effectively and meet legal and regulatory requirements. Certification leads to significant reductions in food safety incidents, fewer product recalls, and stronger consumer protection.
FSSC 22000 is trusted by global supply chains and opens doors to markets around the world. Many retailers and manufacturers specify FSSC 22000 for supplier approval.
The FSSC 22000 scheme can seamlessly integrate with other ISO management system standards, such as ISO 9001 for quality and ISO 14001 for environmental management.

Halal Food Assurance System Certification

Overview of the Halal Food Assurance System Certification

"Halal" is an Arabic term meaning "permissible" or "lawful." In the context of food, Halal certification is a formal, third-party verification that products have been prepared, processed, handled, and stored in strict compliance with Islamic dietary laws as prescribed in the Quran. It is a comprehensive auditing system that ensures adherence to religious principles while simultaneously upholding modern standards of hygiene, safety, and quality.

The certification process involves a rigorous multi-level review of the facilities and system against country specific or OIC/ SMIIC Halal standards which are internationally recognised by all Muslim countries. It begins with a thorough inspection of dedicated facilities, verification of all raw materials and ingredients to ensure they are free from prohibited substances such as pork, pork byproducts, blood, alcohol, and Najis. The manufacturing process itself is assessed to prevent cross-contamination with non-halal substances, and facility audits are conducted to verify that cleaning procedures, equipment, and the entire supply chain adhere to Halal protocols. Strict traceability and documentation must be maintained from raw material sourcing to the final product, providing a complete audit trail. Unlike many other food certifications, Halal certification extends beyond the product itself to encompass the entire production ecosystem, including animal welfare and humane slaughter practices.

Advantages of Halal Certification

With a global Muslim population of approximately 2 billion people, representing about 26% of the world's population, the demand for Halal products is keep on increasing. This demand is not limited to Muslim-majority nations. Many countries have made Halal certification mandatory for all food and beverage products, with a recent regulation also restricting all food imports to Halal certified products only.
The advantages of Halal certification extend far beyond the Muslim community. Non-Muslim consumers are increasingly drawn to Halal-certified products for their perceived cleanliness, stringent quality standards, ethical production processes, and humane treatment of animals. The Halal logo has become a signal of integrity, food safety, and excellence.
Halal certification inherently promotes food safety and quality. The process incorporates many of the principles found in globally accepted food safety management systems like HACCP and ISO 22000. The requirement for hygienic processing, strict sanitation, and dedicated production lines to prevent cross-contamination ensures that certified facilities maintain high standards of cleanliness. The full traceability demanded by certification bodies is crucial for food safety in complex global supply chains. Furthermore, the prohibition of harmful or intoxicating substances ensures that products are free from ingredients known to pose health risks.

ISO 9001 Quality Management System Certification

Overview of the ISO 9001 Quality Management System Certification

ISO 9001 is the world’s most recognized standard for Quality Management Systems (QMS), published by the International Organization for Standardization (ISO). It focuses on overall quality management and provides a framework for organizations to consistently deliver products and services that meet customer and regulatory requirements while continuously improving their operations. The current version, ISO 9001:2015, adopts a process-based approach with risk-based thinking, making it applicable to any organization regardless of size, sector, or complexity.

Advantages of ISO 9001 Certification

ISO 9001 mandates process standardization, which helps industries maintain consistent product quality and reduce production variation. By formalizing monitoring procedures and improving planning, sourcing, manufacturing, and delivery efficiency, organizations achieve greater consistency in their outputs.
Certification demonstrates an organization's ability to consistently provide products that meet customer requirements. Studies confirm that ISO 9001 implementation leads to improved customer satisfaction, strengthened organizational image and reputation, and increased customer confidence. Certification proves to customers that a business truly values quality, giving them greater trust in its products.
ISO 9001 drives operational excellence by streamlining processes, reducing rework, waste, and lead times. Certified companies report increased productivity, better workflow organization, and reduced operational errors. By improving processes and reducing errors, certification delivers significant long-term cost savings.
ISO 9001 or its component are the essential part of other management system certification. It is increasingly becoming a key condition in international trade relations.
ISO 9001 offers substantial supply chain management benefits. It provides guidance on improving customer and supplier relationships and offers tools to monitor internal processes.
ISO certification strengthens organizational image and reputation. It provides a competitive marketing and promotional edge and helps industries build dependable systems that minimize risks and foster ongoing improvement. Certification demonstrates a strong commitment to quality and safety, promoting trust among consumers.

Global Food Certification and Inspection Services (GFCIS)

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