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It is commonly believed that certification depends only on the auditor or the certification body (CB). Names like SGS, TÜV, DNV, or Bureau Veritas are usually the most visible. Organizations that audit companies implementing management systems or food safety standards. But in reality, there is a much broader international structure that ensures trust in a certificate. When a company obtains an ISO, FSSC, or BRCGS certification, few people ask: Where does this certificate get

ISO 22000: managing food safety as a system ISO 22000  is structured as a Food Safety Management System , not as a list of operational controls. Its starting point is the organization itself: how decisions are made how risks are evaluated how responsibilities are defined how performance is reviewed how leadership ensures continuity By following the High-Level Structure (HLS)  and the PDCA cycle , ISO 22000 forces senior management involvement . Food safety becomes a shared r

In the food industry, many quality professionals are often asked the same question: Which standard is better: FSSC 22000, BRCGS, IFS or SQF? My answer is simple: this is not a technical decision, it is a strategic one . To understand this, we first need to talk about GFSI . What is GFSI? GFSI (Global Food Safety Initiative) is not a standard . It does not certify companies and it does not audit sites. GFSI is a recognition framework , created by major retailers and global f

This reflection is mainly based on internal audits and audits conducted within the same organization or corporate group, where learning and improvement should be central to the audit process. ISO 19011 , the international guideline for management system audits, clearly recognizes that: the auditor is part of the system, and the auditor’s performance directly influences the value of the audit. This is also reflected in Clause 5.6 (Monitoring the audit programme) , which states

In many QA job postings, there’s a phrase that has become almost standard: “Competitive salary, with a defined maximum.” At first glance, that sounds reasonable. The issue appears when you keep reading. Because in the same vacancy, the QA professional is expected to: Set up, implement, and maintain  the entire quality management system Translate customer requireme nts into practical processes Act as the primary contact for customers, auditors, and external parties Analyze foo

A practical guide for recruiters and quality professionals In the food industry, QA job titles often mean different things in different companies . Sometimes even people working in Quality struggle to explain what they actually do and recruiters are expected to interpret it all. This overview is not about hierarchy or ego. It’s about clarity, expectations, and honest conversations . 1.       QA Officer Focus: Operational execution of the Quality Management System Typical res

1. Why Codex exists (workfloor logic) Imagine every country and every factory deciding on its own what “safe food” means. That would be chaos. That’s why Codex Alimentarius exists. Codex was created by FAO and WHO , two global, non-commercial United Nations agencies , to define one international reference for food safety , based on science , not opinions. Codex does not  depend on national or International law but many laws are based on Codex . That’s why we often hear: “Ac

Communication Goes Beyond Language Proficiency In many highly industrialized and technically demanding sectors, where the workforce is international, we often hear requirements such as C1 level , full fluency , or native-equivalent proficiency . And of course, mastering the local language always helps. It makes daily systems and processes easier to navigate, helps you read procedures, handle audits, and communicate more effectively. It’s also a sign of respect and integration

In internal and second-party audits, we often see a cultural clash: on one hand, Quality arrives on the shop floor as “the moment to take control,” and on the other, Production prepares for “how many things they’re going to point out.” And in between, top management sometimes acting as if this has nothing to do with them. This disconnect turns the audit into an exercise of pressure, not improvement. However, when you truly understand the foundations of a proper audit under IS

For years, I worked on the production floor solving real problems, watching the process from start to finish, and understanding exactly what happened when something went wrong. But there was something I lacked: The terminology . I heard words like deviation , root cause analysis , prevention , or correction … and even though I didn’t know the terms at the time, I was already doing all of those things every single day. Because here’s the truth: People on the floor know a devia

In the food industry and especially in quality we often talk about processes, indicators, and certifications. But we rarely stop to reflect on something that quietly decides whether a team succeeds or fails: leadership . Over the years, in both entry-level and higher positions, I’ve seen the same pattern: there are fewer true leaders, and more people in important roles who aren’t ready to lead. Leader vs Manager: What’s the Real Difference? A true leader isn’t someone who gi

If you want to grow in a QA role, there’s one skill that gives you an immediate advantage: understanding the difference between ERP , PLM , and shop floor systems . They sound technical, but the truth is simple: they follow the same logic we use when working with paper records. ✅ ERP: the administrative brain (Examples: SAP, M3, Microsoft Dynamics, Navision, Oracle, AFAS) An ERP is where traceability  lives: batches, inventories, production orders, and material consumption. F

🌿 Quality Begins With People While we work with quality standards and in environments where food safety is critical — and compliance is always a priority — we must never forget that we work with people . When we approach food safety, our goal must go beyond simply meeting a standard .It should focus on understanding the purpose  behind each requirement, and on building awareness and genuine commitment  to food safety and quality. Our colleagues on the production floor, thos