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Wednesday, 21 June 2017

To those for whom Food Safety Certification remains enticing:

Company X has been assessed and "certified as meeting" the food safety and quality management requirements set out in Standard Y by the Standard Owner Z.
Now, who says that Standard Y, when followed, actually achieves safe food any more than simply following the common knowledge of what should be done to prevent food safety risks?
What does “certified as meeting Y Standard” actually mean with respect to any consistency in the production of safe and desirable quality food?
Is it possible that the desired food safety management consistency is actually only achieved through the commitment of Company X in hiring knowledgeable individuals with a focus on working according to the common knowledge of risk prevention, and not through certification?
Could it be that the certification parties are taking unwarranted credit for the success that Company X is able to achieve on its own? Could it be that certification schemes are actually lulling food safety managers into sleeping certified like those who are managing or who have managed these certified failures?
Have the demanding customers become so effectively blindfolded?
Yours truly,
Common-sense