Certification and Registration Information

SQF:

SQF certification assures buyers and customers that food has been produced, processed and handled according to the highest standards. SQF is the only program recognized by the Global Food Safety Initiative (GFSI) that is headquartered outside of Europe. Level 3 requirements include quality requirements in addition to the food safety requirements providing an integrated system for food safety and food quality. This is similar to having an ISO 22000 system integrated with an ISO 9001 system.

Kosher:

A kosher certification agency is an organization of Rabbis, food technologies, and field supervisors with the expertise and resources to execute the Laws of Kashrus. It is responsible for assuring Kosher consumers that food products and ingredients meet all kosher requirements.

Organic:

Certified Organic under the US National Organic Program 7 CFR Part 205

cGMP:

CGMP refers to the Current Good Manufacturing Practice regulations enforced by the US Food and Drug Administration (FDA). CGMPs provide for systems that assure proper design, monitoring, and control of manufacturing processes and facilities. Adherence to the CGMP regulations assures the identity, strength, quality, and purity of drug products by requiring that manufacturers of medications adequately control manufacturing operations. This includes establishing strong quality management systems, obtaining appropriate quality raw materials, establishing robust operating procedures, detecting and investigating product quality deviations, and maintaining reliable testing laboratories.

FDA:

To carry out certain provisions of the Bioterrorism Act, FDA established regulations requiring that:

  • Food facilities register with FDA, and
  • FDA be given advance notice on shipments of imported food.

These regulations became effective on December 12, 2003.

The FDA Food Safety Modernization Act (FSMA), enacted on January 4, 2011, amended section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C Act), in relevant part, to require that facilities engaged in manufacturing, processing, packing, or holding food for consumption in the United States submit additional registration information to FDA, including an assurance that FDA will be permitted to inspect the facility at the times and in the manner permitted by the FD&C Act. Section 415 of the FD&C Act, as amended by FSMA, also requires food facilities required to register with FDA to renew such registrations every other year, and provides FDA with authority to
suspend the registration of a food facility in certain circumstances. Specifically, if FDA determines that food manufactured, processed, packed, received, or held by a registered food facility has a reasonable probability of causing serious adverse health consequences or death to humans or animals, FDA may by order suspend the registration of a facility that:

  1. Created, caused, or was otherwise responsible for such reasonable probability; or
  2. Knew of, or had reason to know of, such reasonable probability; and packed, received, or held such food.

USDA:

United States Department of Agriculture. Responsible for the food safety of meat, poultry and egg products. The FDA is responsible for all regulating all other foods. The USDA determines how often we need to be inspected by the FDA if at all.

EPA:

EPA-registered” means a product should do what the label says and should not pose an unreasonable hazard to your health. For cleaning products and other household goods that are not considered hazardous to the environment.

Practice non-GMO:

We have not obtained the non-GMO Project certification. Practicing non-GMO means that we fill products that are not genetically modified and have a clear separation of products policy.