Private Certification Policy (Food Safety)
Definitions

Accreditation

A process by which an authoritative body gives formal recognition of the competence of a certification body to provide certification services.

Accreditation Body

An organization having the jurisdiction to formally recognize the competence of a certification body in providing certification services.

Audit

A systematic and functionally independent examination to determine whether activities and related results comply with a conforming scheme, whereby all the elements of this scheme should be covered by reviewing the supplier's manual and related procedures, together with an evaluation of the production facilities.

Auditor

A person qualified to carry out audits for or on behalf of a certification body.

Benchmark

A process by which food safety schemes are compared to determine equivalence.

Certification

A process by which accredited bodies, based on an audit, provide written assurance that requirements, management systems and their implementation conform to requirements.

Certification Body

A provider of certification services, accredited to do so by an accreditation body.

Hazard Analysis and Critical Control Point (HACCP)

A system which identifies, evaluates, controls and monitors hazards relating to food safety and specified by Codex Alimentarius.

Scheme

A term used to define a commercial program that includes an auditable and certifiable standard and a governance and management system.

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