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PR UrgentFood Quality Magazine
We have all seen the food certification information that appears on virtually every type of packaged food. They (certifications) are numerous, imposing and informative. Does anybody question what goes into the various certifications we see on food labels, especially those that signify that food is safe? How do companies earn or qualify to be able to put certifications on their labels? In most cases, we have no idea. We trust the certification bodies to ensure that the companies they certify are deserving of the certification. But once a certification body is accredited, how rigorous is the accreditation body in its oversight of the certification body?