Global Food Certification and Inspection Services (GFCIS)
Ensure the safe operation of your food facilities and verify compliance with regulatory requirements. Our vital oversight builds consumer trust across the globe.
Apply For InspectionInspection is an essential element to ensure the safe operation of food facilities and verify compliance with regulatory requirements. GFCIS performs inspection of the food premises in accordance with ISO/IEC 17020 which is the internationally recognized standard that specifies requirements for the competence of bodies performing inspection and for the impartiality and consistency of their inspection activities. The standard helps detect defects, verify compliance, and ensure that products, systems, and processes are safe and fit for use. Food inspection under ISO 17020 involves the examination of materials, products, installations, processes, work procedures, or services, and the determination of their conformity with specified requirements, followed by the reporting of results. The standard describes the entire inspection lifecycle, from the object and scope of application through to reporting.
The foundational principles that ISO/IEC 17020 requires of all inspection bodies.
GFCIS meet structural and resource requirements as per ISO/IEC 17020.
The food inspection process under ISO/IEC 17020 follows a structured lifecycle, covering everything from receiving a request to issuing the final report and handling post-inspection matters that ensures consistency, impartiality, and reliability in food safety inspections. GFCIS follows the standard's Clause 7 established the process requirements that every inspection body must implement.
The eight key stages, handling requests and contract review, planning, performing the inspection, evaluating results, issuing reports, follow-up and close-out, surveillance, and record keeping, create a comprehensive framework that turns client requests into reliable inspection results.
By following this stepwise process, GFCIS demonstrate their competence, maintain impartiality, and deliver consistent inspection outcomes that protect public health and build trust in the food supply chain.
Before accepting any work, the GFCIS formally review whether it is competent, impartial, and adequately resourced to perform the requested inspection.
The contract review ensures that the GFCIS has the Competency (necessary qualifications, equipment, and personnel) for that specific type of food inspection.
The scope of inspection operations is defined during this stage. Any known differences in understanding between the GFCIS and the client must be resolved.
The client must be informed if any part of the inspection is to be subcontracted.
Once the contract is accepted, GFCIS develops a detailed inspection programme and plan. Planning involves determining the inspection methods, sampling procedures, and techniques needed for effective inspection.
For food inspections, planning must consider several factors: the type of food establishment being inspected, applicable regulatory requirements, specific food safety hazards relevant to the operation, and the scope and objectives of the inspection. The stages of inspection may include design stage review, type examination, initial inspection, in-service inspection, or surveillance. GFCIS has documented instructions on inspection planning, sampling, and inspection techniques. A visual workflow map defines each step, document, and responsible person can greatly enhance consistency.
This is the on-site execution phase where the actual food premises inspection takes place. GFCIS performs the inspection using documented procedures and standardized methods.
For food inspections, this step typically covers three primary areas:
• Hygienic food handling: How food is prepared, cooked, stored, cooled, and served.
• Physical condition of premises: Cleanliness, layout, lighting, ventilation, pest control, and sanitation.
• Food safety management: People, processes, training, documentation, and systems in place.
Inspectors must follow standard methods for sampling for the specific food sector. GFCIS itself normally perform the contracted inspections. Where sampling is required, procedures is documented and followed consistently.
Inspectors must also assess equipment condition, verify that equipment receives in-service checks where relevant, and evaluate the adequacy of identification systems for uniquely identifying samples or items being inspected.
After performing the on-site inspection, the inspection team evaluates all collected evidence against the specified requirements. This involves:
• Reviewing inspection findings and observations
• Identifying nonconformities or areas of non-compliance
• Assessing the severity of any issues found
• Determining whether the food establishment meets regulatory and standard requirements
The evaluation must be based on professional judgment and objective evidence. GFCIS must has procedures for dealing with findings and for making conformity decisions.
The inspection report is the formal output of the entire process. GFCIS issues a report documenting all findings, including details of:
• The scope and objectives of the inspection
• Inspection methods and techniques used
• Sampling procedures followed
• Results of the evaluation
• Any nonconformities identified
• 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 inspection were subcontracted.
Where nonconformities are identified during the inspection, 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 inspections if necessary.
• Closing out nonconformities once resolved.
GFCIS maintains records of all findings, corrective actions, and verification activities.
Food inspection is rarely a one-time activity. ISO/IEC 17020 requires that inspection bodies address continuing inspection requirements. This includes:
• Surveillance inspections: Regular follow-up inspections to ensure continued compliance.
• In-service inspections: Ongoing monitoring of food establishments during operation.
• Handling complaints and appeals: Formal procedures for addressing any disputes.
GFCIS has documented procedures for dealing with complaints and appeals, ensuring they are handled impartially and transparently.
Throughout the entire inspection process, comprehensive records must be maintained. ISO/IEC 17020 requires that inspection bodies maintain:
• Records of all inspection requests and contracts.
• Inspection programme, plans and methodologies.
• Raw inspection data and observations.
• Completed inspection reports.
• Records of corrective actions and follow-up.
• Equipment and software records, including calibration and maintenance information.
• Records of subcontractor competence and conformity.
• Records of complaints and appeals.
Computers and automated equipment used for records must have adequate software, procedures for protecting data integrity and security, and proper maintenance. Records of stored items are assessed at appropriate intervals to detect deterioration.