The ISO 9000 family of quality management systems standards are designed to help organizations ensure that they meet the needs of customers and other stakeholders while meeting statutory and regulatory requirements related to a product or service.
ISO 9001:2015 sets out the criteria for a quality management system. It can be used by any organization, large or small, regardless of its field of activity. In fact, there are over one million companies and organizations in over 170 countries certified to ISO 9001.
This standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of top management, the process approach and continual improvement. These principles are explained in more detail in the pdf Quality Management Principles. Using ISO 9001:2015 helps ensure that customers get consistent, good quality products and services, which in turn brings many business benefits.
BRC Global Standards is a leading brand and consumer protection organisation, used by over 26,000 certificated suppliers over 130 countries, with certification issued through a global network of accredited certification bodies. BRC Global Standards' guarantee the standardisation of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. BRC Global Standards are now often a fundamental requirement of leading retailers, manufacturers and food service organisations.
Packaging is a fundamental part of any brand. It defines product integrity, security and drives innovation. Consumers are attracted to strong and recognizable products. Packaging is therefore an integral part of the manufacturing process.
The BRC Global Standard for Packaging and Packaging Materials is the first Packaging Standard in the world to be recognized by the Global Food Safety Initiative (GSFI) bench-marking committee. The BRC Packaging Standard can be used by any manufacturer producing packaging materials for all types of products - from food to consumer products - at all levels: primary, secondary and tertiary.
How does SQF differ from other food safety certification programs?