The Global Food Safety Initiative is an industry-driven global collaboration to advance food safety. GFSI acknowledges recognition of food safety certification programmes to defined requirements using its Benchmarking Requirements. GFSI is managed by The Consumer Goods Forum of which your company can become a member.

This term is slightly misleading as GFSI does not provide certification services, but you can achieve certification to a GFSI-recognised Certification Programme through a successful third-party audit against any of the certification programmes that have been recognised by the Global Food Safety Initiative.

A food safety certification programme is ‘recognised’ by GFSI when it meets internationally recognised food safety requirements, developed by a multi-stakeholders group, which are set out in the GFSI Benchmarking Requirements.

Benchmarked standards include:

PrimusGFS Standard

IFS PACsecure

Global Aquaculture Alliance Seafood BAP Seafood Processing Standard

GLOBALG.A.P. Integrated Farm Assurance Scheme, Produce Safety Standard and Harmonized Produce Safety Standard

Global Red Meat Standard (GRMS)

FSSC 22000

CanadaGAP Scheme

SQF CODE

BRC GLOBAL STANDARD FOR FOOD SAFETY

IFS Food Standard Version 6

BRC Global Standard for Packaging and Packaging Materials

IFS Logistics

The British Retail Consortium are known as BRC. In 1998 BRC developed the BRC Food Technical Standard to be used to evaluate manufacturers of retailers and own brand food products. It was designed to be used as a ‘due diligence’ defence for retailers and brand owners. This Standard is regarded as the benchmark for best practice in the food industry.

Its use outside the UK has seen it evolve into a Global Standard as a framework upon which many companies have based their supplier assessment programmes and manufacture of some branded products.

The majority of UK, and many European and Global retailers, and brand owners will only consider business with suppliers who have gained certification to the appropriate BRC Global Food Standard. In 2016 BRC Global Standards were taken over by LGC’s Standards Division.

Now known as BRCGS which is part of LGC ASSURE, that brings four global brands together to deliver a connected series of supply chain assurance solutions across critical touchpoints, with a focus on the manufacturing, ingredients and nutritional supplements sectors.

There are a family of standards referred to as BRCGS Global Standards and BRCGS certification is certified compliance with one of these standards. BRCGS Global Standards are used by over 25,000 certificated suppliers in over 130 countries worldwide. The standards prescribe quality, safety and operational criteria to ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer.

The following standards are available:

BRCGS Global Standard for Food Safety Issue 9

First published in 1998, the BRC Global Standard for Food Safety was the first GFSI benchmarked standard and is one of the leading food safety certification standards.
The BRCGS Global Food Safety Standard has set the benchmark for nearly 25 years. Adopted by over 22,000 sites in more than 130 countries, the standard is accepted by 70% of the top 10 global retailers, 60% of the top 10 quick-service restaurants, and 50% of the top 25 manufacturers.
Now in its 9th edition, the standard has constantly evolved to protect the consumer. It was the first standard to be GFSI benchmarked, as well as introduce food safety culture requirements, define food fraud, and reduce audit burden through additional modules.
Source: https://www.brcgs.com/our-standards/food-safety/

BRCGS Global Standard for Packaging and Packaging Materials Issue 6

The BRCGS Global Standard for Packaging and Packaging Materials was the first Packaging Standard in the world to be recognized by the Global Food Safety Initiative (GSFI) benchmarking committee. The BRCGS Packaging Materials Global Standard helps a site or operation to demonstrate they are providing products that are quality assured, legally compliant, and authentic. Issue 7 is due for launch at the end of October 2024

BRCGS Global Standard for Storage and Distribution Issue 3

First published in 2006, the BRCGS Global Standard for Storage and Distribution is also a GFSI benchmarked standard. Issue 4 of the Storage and Distribution Standard, launched in 2020, reflects best practice and facilitate a process of continual improvement through well-designed risk-based product safety management systems. It ensures the quality and safety of products during their storage and distribution throughout the supply chain.

BRCGS Global Standard for Agents and Brokers

The BRCGS Global Standard for Agents and Brokers provides a framework for managing product safety, quality and legality for agent and broker businesses in the food and packaging industries.

Retail

The BRCGS Global Standard for Retail was published in 2016 and provides a certification standard for organizations that retail food products.

The BRCGS Global Standard for Food Safety has been developed to specify the safety, quality and operational standards required within a food manufacturing organization in order to meet legal requirements and fulfil obligations to the consumer. The latest BRC Global Standard for Food Safety is Issue 9, published August 2022. Issue 9 of the Standard is divided into nine sections:

1. SENIOR MANAGEMENT COMMITMENT

Commitment at a senior level is essential in the development of a good food safety culture and is therefore necessary for any food safety system to be effective and to ensure the full application and continual development of these systems.

1. THE FOOD SAFETY PLAN – HACCP

Effective hazard and risk analysis enables the company to identify and manage those hazards that may pose a risk to the safety, quality and integrity of their products. The Standard requires the development of an effective hazard analysis and critical control point (HACCP) programme based on the requirements of the internationally recognised Codex Alimentarius system.

1. FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM

This section ensures the company works to well-documented, systematic management systems that form the basis for the product and process controls necessary to produce safe products, meet customer expectations and ensure staff are trained.

1. SITE STANDARDS

This covers the suitability, cleanliness and control of the site and includes topics such as factory conditions, cleaning, equipment, pest control, foreign body controls and food defence/site security.

1. PRODUCT CONTROL

Establishing product controls such as allergen management, the prevention of food fraud and product testing are important in the reliable delivery of safe, authentic products.

1. PROCESS CONTROL

These requirements ensure that the documented HACCP plan is put into operation on a daily basis, together with effective procedures to consistently manufacture the product to the correct quality.

1. PERSONNEL

Training, protective clothing and hygiene practices are covered in this section.

1. HIGH-RISK, HIGH-CARE AND AMBIENT HIGH-CARE PRODUCTION RISK ZONES

A specific section of the Standard dealing with products that are susceptible to potential pathogen contamination and therefore need additional controls to ensure product safety.

1. REQUIREMENTS FOR TRADED PRODUCTS

A voluntary additional section of the Standard for sites that purchase and sell food products that would normally fall within the scope of the Standard and are stored at the site’s facilities, but which are not manufactured, further processed or packed at the site being audited.

Further information is available at https://www.brcgs.com/

The SQF Codes are published by the Safe Quality Food Institute which is administered by the Food Marketing Institute (FMI). The SQF CODE is a GFSI benchmarked standard.

SQF certification is certification to one of the range of SQF Codes that the SQFI publish, the current codes edition 9 were published in October 2020. The following scopes have undergone GFSI benchmarking:

SQF Food Safety Codes Edition 9 (Level 2) Scopes:

AI – Farming of Animals for Meat/ Milk / Eggs / Honey

BI – Farming of Plants (Other Than Grains and Pulses)

BIII – Pre-process Handling of Plant Products

CO – Animal Primary Conversion

CI – Processing of Perishable Animal Products

CII – Processing of perishable plant products

CIII – Processing of Perishable Animal and Plant Products (Mixed Products)

CIV – Processing of Ambient Stable Animal and Plant Products (Mixed Products)

D – Production of Feed

G – Provision of Storage and Distribution Services

I Production of Food Packaging

K – Production of (Bio) Chemicals and Bio-Cultures Used as Food Ingredients or Processing Aids in Food Production

There is also the SQF Quality Code for those that wish to add quality to food safety certification.

This is international standard ISO 22000 Food Safety Management Systems – ‘Requirements for any organization in the food chain’. The second edition was published 2018-6

Sections in the standard include requirements for

4 Context of the organization

5 Leadership

6 Planning

7 Support

8 Operation including requirement 8.5.4 to develop a Hazard control plan (HACCP/OPRP Plan)

9 Performance evaluation

10 Improvement

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing your organization’s food safety responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates your company has a robust Food Safety Management System in place that meets the requirements of your customers and consumers. Already, 15.000+ organizations over 140 countries achieved FSSC 22000 certification.

FSSC 22000 Certification Scheme for food and feed safety management systems, is based on ISO 22000 Food Safety Management Systems – ‘Requirements for any organization in the food chain’, technical specifications for sector PRPs (For example TS/ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing) and additional FSSCC Scheme requirements.

About TS/ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing

This Technical Specification specifies detailed requirements to be specifically considered in relation to ISO 22000:

1. construction and layout of buildings and associated utilities;
2. layout of premises, including workspace and employee facilities;
3. supplies of air, water, energy and other utilities;
4. supporting services, including waste and sewage disposal;
5. suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance;
6. management of purchased materials;
7. measures for the prevention of cross-contamination;
8. cleaning and sanitizing;
9. pest control;
10. personnel hygiene.

In addition, this Technical Specification ISO 22002-1 adds other aspects which are considered relevant to manufacturing operations:

1) rework;

2) product recall procedures;

3) warehousing;

4) product information and consumer awareness;

5) food defense, biovigilance and bioterrorism.

FSSC Certification Scheme Version 6 Additional requirements:

To ensure adequate control of food safety, specific additional FSSC requirements for the food safety management system are included in the Scheme.  Below is a summary of the Additional Scheme Requirements:

2 5.1 MANAGEMENT OF SERVICES AND PURCHASED MATERIALS (ALL FOOD CHAIN CATEGORIES)

1. a) Laboratory Analysis Services – using validated test methods and best practices
2. b) Documented procedure for procurement in emergency situations
3. c) Policy for the procurement of animals, fish and seafood that are subject to control of prohibited substances

(e.g., pharmaceuticals, veterinary medicines, heavy metals, and pesticides)

1. d) Review process for raw material and finished product specifications to ensure continued compliance with food safety, quality, legal and customer requirements.
2. e) Packaging manufacturers need to establish criteria related to the use of recycled packaging as a raw material and ensure that relevant legal and customer requirements are being met.

2.5.2 PRODUCT LABELING AND PRINTED MATERIALS (ALL FOOD CHAIN CATEGORIES

1. a) Finished products are labelled according to all applicable statutory and regulatory requirements in the country of intended sale, including allergen and customer specific requirements.
2. b) Where a product is unlabelled, all relevant product information shall be made available to ensure the safe use of the food by the customer or consumer.
3. c) Where a claim (e.g. allergen, nutritional, method of production, chain of custody, raw material status, etc.) is made on the product label or packaging, the organization shall maintain evidence of validation to support the claim and shall have verification systems in place
4. d) For food chain category I, Packaging Materials artwork management and print control procedures shall be established and implemented

2.5.3 FOOD DEFENSE (ALL FOOD CHAIN CATEGORIES)

2.5.3.1 Threat Assessment

1. a) Conduct and document the food defense threat assessment
2. b) Develop and implement appropriate mitigation measures for significant threats.

2.5.3.2 Plan

1. a) Documented food defense plan, based on the threat assessment
2. b) The food defense plan shall be implemented and supported
3. c) The plan shall comply with applicable legislation, cover the processes and products and be kept up to date.
4. d) For food chain category FII, in addition to the above, the organization shall ensure that their suppliers have a food defense plan in place.

2.5.4 FOOD FRAUD MITIGATION (ALL FOOD CHAIN CATEGORIES)

2.5.4.1 Vulnerability Assessment

1. a) Conduct and document the food fraud vulnerability assessment, based on a defined methodology
2. b) Develop and implement appropriate mitigation measures for significant vulnerabilities.

2.5.4.2 Plan

1. a) The organization shall have a documented food fraud mitigation plan, based on the output of the vulnerability assessment,
2. b) The food fraud mitigation plan shall be implemented and supported
3. c) The plan shall comply with the applicable legislation, cover the processes and products within the scope of the organization and be kept up to date.
4. d) For food chain category FII, in addition to the above, the organization shall ensure that their suppliers have a food fraud mitigation plan in place.

2.5.5 LOGO USE (ALL FOOD CHAIN CATEGORIES)

Certified organizations are entitled to use the FSSC 22000 logo.

The FSSC 22000 logo may be used on the organization’s printed matter, website and other promotional material but is subject to prescribed design specifications.

2.5.6 MANAGEMENT OF ALLERGENS (ALL FOOD CHAIN CATEGORIES)

Requirements for a documented allergen management plan that includes:

1. a) A list of all the allergens handled on site
2. b) Risk assessment covering all potential sources of allergen cross-contamination
3. c) Identification and implementation of control measures
4. d) Validation and verification of these control measures
5. e) Precautionary or warning labels only used where the outcome of the risk

assessment identifies allergen cross-contamination as a risk to the consumer, even though all the necessary control measures have been implemented.

1. f) All personnel shall receive training in allergen awareness and specific training on allergen control measures associated with their area of work
2. g) The allergen management plan shall be reviewed at least annually, and following any significant change that impacts food safety etc.
3. h) For Food Chain Category D: Where there is no allergen-related legislation for the country of sale pertaining to animal feed, this section of the Scheme requirements may be indicated as ‘Not Applicable,’ unless a claim relating to an allergen status has been made on the animal feed.

2.5.7 ENVIRONMENTAL MONITORING (FOOD CHAIN CATEGORIES BIII, C, I & K)

1. a) A risk-based environmental monitoring program for the relevant pathogens, spoilage, and indicator organisms
2. b) Documented procedure for the evaluation of the effectiveness of all controls on preventing contamination from the manufacturing environment
3. c) Data of the environmental monitoring activities including regular trend analysis.
4. d) The environmental monitoring program shall be reviewed for continued effectiveness and suitability, at least annually, and more often if required, including when the following triggers occur: ….

2.5.8 FOOD SAFETY AND QUALITY CULTURE (ALL FOOD CHAIN CATEGORIES

1. a) In accordance with and in addition to clause 5.1 of ISO 22000:2018, as part of the organizations’ commitment to cultivating a positive food safety and quality culture

Senior management establish, implement and maintain a food safety and quality culture objective(s)

The following elements addressed as a minimum: Communication, Training, Employee feedback and engagement, and Performance measurement of defined activities

1. b) The objective(s) shall be supported by a documented food safety and quality culture plan, with targets and timelines and included in the management review and continuous improvement processes of the management system

2.5.9 QUALITY CONTROL (ALL FOOD CHAIN CATEGORIES)

1. a) The organization shall:

In addition to, and aligned with, clauses 5.2 and 6.2 of ISO 22000:2018, establish, implement and maintain a quality policy and quality objectives.

Establish, implement and maintain quality parameters in line with finished product specifications, for all products and/or product groups within the scope of certification, including product release that addresses quality control and testing.

In addition to, and aligned with, clauses 9.1 and 9.3 of ISO 22000:2018, undertake analysis and evaluation of the results of the quality control parameters, as defined above, and include it as an input for the management review; and

In addition to, and aligned with, clause 9.2 of ISO 22000:2018, include quality elements as defined in this clause, within the scope of the internal audit.

1. b) Quantity control procedures, including for unit, weight, and volume, shall be established, and implemented, to ensure products meet the applicable customer and legal requirements. This shall include a program for calibration and verification of equipment used for quality and quantity control.
2. c) Line start-up and change-over procedures shall be established and implemented to ensure products, including packaging and labelling, meet applicable customer and legal requirements. This shall include having controls in place to ensure labelling and packaging from the previous run have been removed from the line.

2.5.10 TRANSPORT, STORAGE AND WAREHOUSING (ALL FOOD CHAIN CATEGORIES)

1. a) For food chain categories BIII, C and I, Production of food packaging and packaging materials, there are SPECIFIC requirements for packaging used to impart or provide a functional effect on food such as shelf life extension.
2. b) For food chain category C0, Processing of perishable animal products, in addition to ISO/TS 22002- 1:2009 10 Measures for prevention of cross-contamination clause 10.1 General requirements there needs to be specified requirements for an inspection process at lairage and/or at evisceration to ensure animals are fit for human consumption.
3. c) For food chain category D Animal Feed Production, the following requirement applies in addition to ISO/TS 22002- 6:2016 clause 4.7: The organization shall have in place procedures to manage the use of ingredients/additives that contain nutrients components that can have an adverse animal health impact.
4. d) For all food chain categories, excluding FII, the following requirements relating to foreign matter management apply, in addition to clause 8.2.4 (h) of ISO 22000:2018:

The organization shall have a risk assessment in place to determine the need and type of foreign body detection equipment required. Where the organization deems no foreign body detection equipment is necessary, justification shall be maintained as documented information. Foreign body detection equipment includes equipment such as magnets, metal detectors, X-ray equipment, filters, and sieves.

A documented procedure shall be in place for the management and use of the equipment selected.

The organization shall have controls in place for foreign matter management including procedures for the management of all breakages linked to potential physical contamination (e.g., metal, ceramic, hard plastic).

2.5.12 PRP VERFITICATION (FOOD CHAIN CATEGORIES BIII, C, D, G, I & K)

A product design and development procedure shall be established, implemented, and maintained for new products and changes to product or manufacturing processes to ensure safe and legal products are produced. This shall include the following:

Evaluation of the impact of the change on the FSMS taking into account any new food safety hazards (incl. allergens) introduced and updating the hazard analysis accordingly,

Consideration of the impact on the process flow for the new product and existing products and processes,

Resource and training needs

Equipment and maintenance requirements

The need to conduct production and shelf-life trials to validate product formulation and

processes are capable of producing a safe product and meet customer requirements.

A process for on-going shelf-life verification shall be in place, at a frequency based on risk.

New requirements for ready-to-cook products to have validated cooking instructions provided on the product label or packaging

2.5.14 HEALTH STATUS (FOOD CHAIN CATEGORY D)

In addition to ISO/TS 22002-6 clause 4.10.1, the organization shall have a procedure to ensure that the health of personnel does not have an adverse effect on the feed production operations. Subject to legal restrictions in the country of operation, employees shall undergo a medical screening prior to employment in feed contact operations, unless documented hazards or medical assessment indicates otherwise. Additional medical examinations, where permitted, shall be carried out as required and at intervals defined by the organization.

2.5.15 EQUIPMENT MANAGEMENT (ALL FOOD CHAIN CATEGORIES, EXCLUDING FII)

Documented purchase specification in place, which addresses hygienic design, applicable legal and customer requirements, and the intended use of the equipment, including product handled.

Risk-based change management process for new equipment and/or any changes to existing equipment, which shall be adequately documented including evidence of successful commissioning.

2.5.16 FOOD LOSS AND WASTE (ALL FOOD CHAIN CATEGORIES, EXCLUDING I)

In addition to clause 8 of ISO 22000:2018, the organization shall:

1. a) Have a documented policy and objectives detailing the organization’s strategy to reduce food loss and waste within their organization and the related supply chain.
2. b) Have controls in place to manage products donated to not-for-profit organizations, employees, and other organizations; and ensure that these products are safe to consume.
3. c) Manage surplus products or by-products intended as animal feed/food to prevent contamination of these products.
4. d) These processes shall comply with the applicable legislation, be kept up to date, and not have a negative impact on food safety.

2.5.17 COMMUNICATION REQUIREMENTS (ALL FOOD CHAIN CATEGORIES)

In addition to clause 8.4.2 of ISO 22000:2018, the organization shall inform the certification body within 3 working days of the commencement of the events or situations below and implement suitable measures as part of their emergency preparedness and response process:

1. a) Serious events that impact the FSMS, legality and/or the integrity of the certification including situations that pose a threat to food safety, or certification integrity as a result of a Force majeure, natural or man-made disasters (e.g., war, strike, terrorism, crime, flood, earthquake, malicious computer hacking, etc.);
2. b) Serious situations where the integrity of the certification is at risk and/or where the Foundation can be brought into disrepute. These include, but are not limited to:

Public food safety events (e.g., public recalls, withdrawals, calamities, food safety outbreaks, etc.) Actions imposed by regulatory authorities as a result of a food safety issue(s) where additional monitoring or forced shutdown of production is required. Legal proceedings, prosecutions, malpractice, and negligence, fraudulent activities and corruption.

2.5.18 REQUIREMENTS FOR ORGANIZATION WITH MULTI-SITE CERTIFICATION

(FOOD CHAIN CATEGORIES E, F & G)

2.5.15.1 – Central function

Requirements for the management of the central function to ensure that sufficient resources are available, and that roles, responsibilities and requirements are clearly defined 

2.5.15.2 – Internal Audit Requirements

An internal audit procedure and program shall be established by the central function covering the management system, central function, and all sites. 

The IFS Standards currently comprise eight standards, which help users when implementing legal provisions regarding food and/or product safety, and quality issues. An IFS certification shows that the certified company has established system suitable for ensuring food and/or product safety, and that it has considered and implemented customer specifications. Certification is open to food manufacturers, brokers, logistics providers, manufacturers of household and hygiene products as well as wholesalers and retailers.

GFSI acknowledges recognition of food safety certification programmes to defined requirements using its Benchmarking Requirements. GFSI do not offer certification.

BRCGS publish a family of standards referred to as BRCGS Global Standards and organizations can be certified as being compliant with one of these standards.

HACCP is an acronym for Hazard Analysis and Critical Control Point

Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application are prescribed in CODEX CAC/RCP 1-1969 Recommended International Code of Practice General Principles of Food Hygiene (Current revision 2022) including preliminary steps to Hazard Analysis and the 7 HACCP Principles.

HACCP is not ‘approved’ by GFSI but in third part of the Global Food Safety Initiative GFSI Guidance Document (Current version Seventh Edition Version 7.1) specifies the requirements for the recognition of food safety schemes including the requirements for HACCP or HACCP based requirements to be in place in the scheme’s standard.

For example for GFSI Guidance Document for PROCESSING OF ANIMAL AND PLANT PERISHABLE PRODUCTS (MIXED PRODUCTS) specifies the following HACCP requirements:

The standard shall require that the organisation has in place a Hazard Analysis and Critical Control Point system (HACCP) to identify and control all food safety hazards including allergens, to demonstrate food safety management.

The standard shall require that the HACCP system shall be systematic, comprehensive and thorough and shall be based on the Codex Alimentarius HACCP principles.

The standard shall require that the HACCP system shall be capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

The standard shall require that the scope of the HACCP system shall be required to be defined per product / product category and per process line / process-location.

ISO 22000 would not meet the GFSI benchmark requirements and so is not GFSI ‘approved’. It is however part of the FSSC 22000 Certification scheme which has met GFSI Benchmark requirements.

ISO is from the Greek word ISOS meaning “equal”

ISO (International Organization for Standardisation) is the world’s largest developer and publisher of International Standards. ISO is a network of 156 national standards bodies, based in Geneva, Switzerland. ISO is a non-governmental organisation that forms a bridge between the public and private sectors. Many of its member institutes are part of the governmental structure of their countries, or are mandated by their government, other members have their roots uniquely in the private sector, having been set up by industry associations.

You can receive advice from independent consultants on how to implement your quality management system but this can be expensive and will need to be managed. Our advice is the more organising and management of the system you do yourself the more understanding and control you will have over the system. You can do it yourself using our Manual packs which are offered with or without additional support and provide a good starting point for your business.

Do your research and find out:

Are they authorized to issue certificates in your industry? How many have they issued?

Ask about:

The initial assessment process.

The certification audit process.

How they carry out surveillance audits.

If they provide qualified auditors with knowledge of your industry.

What are their fees and timescales.

We can assure you that that well over a thousand customers have achieved certification using our implementation packages, however, you will need to assess if you have all the required systems prescribed procedures in place and if any other documents are deemed necessary to establish specific process control for your products. Don’t worry though, we provide support until you achieve certification.

It depends on you and your company. The minimum period is 3 months because after implementing your procedures, records and any necessary work instructions you will need to ensure that training is carried out and then all areas of your system are audited. Corrective Actions or Preventative Actions raised from these audits need to be followed up and at least some closed out to demonstrate the system is working. You will also need to review for improvement. With support from senior management and commitment from all staff you may be able to get certified in as short a period as 3 months. Larger companies tend to be more complicated and thus take more time and resource to get the system up and running.

Organizations that implement our systems without the help of expensive consultants may be able to get certified for as little as around $2,000 depending on your location.

By implementing the procedures included in the package you will be preparing for your audit. Once you have established these procedures you will be conducting internal audits to verify that systems are in place and working. When non-conformances are identified, you will be implementing corrections or corrective actions. At this stage management need to conduct a management review to review your food safety management system performance and take actions for improvement.
At this stage, you should be ready for your certification audit and you can use the Gap Analysis Checklists provided in our Implementation Workbooks to identify any shortfalls in your system. Once these have been corrected you are ready for your certification audit.

All our products are available for download. Select the product you want to buy and you will be taken to a secure PayPal payment page. Once you have paid you will automatically receive an email with download instructions. For assisted packages, we will provide a support e-mail address for correspondence.