Kemin wins safety certification for Belgian ingredients facility

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Kemin wins safety certification for Belgian ingredients facility
Carotenoid player Kemin has gained a Food Safety System Certification 22000 (FSSC 22000) that is recognised by the Global Food Safety Initiative (GFSI).

The certification applies to all ingredients manufactured at the facility.

“At Kemin, food safety begins with innovative product development, continues with Good Manufacturing Practices (GMPs), and extends until the final product is consumed by the end-user,”​ said Dr Chris Nelson, president and CEO of Kemin Industries.

“We remain committed to integrating food safety and quality management principles into our critical business processes and decision-making practices.”

The FSSC 22000 scheme relates to manufacturers of animal products, perishable vegetable products, products with a long shelf life and other food ingredients including additives, vitamins, bio-cultures and food packaging material manufacturing.

“As a manufacturer of ingredients used in the global food supply, our number one priority is to ensure the quality and safety of our products,”​ said Melanie Galloway, president of the food technologies division.

“Although acquiring GFSI recognized certifications is not required of Kemin, we realize this level of certification will provide additional value to our customers as well as peace of mind knowing Kemin delivers on its promise to provide quality, safe ingredients.”

Kemin highlighted some of its production standards that included:

  • Compliance with relevant food safety regulations.
  • Monitoring suppliers, partners and contractors to ensure good manufacturing practices are in place, and the stringent quality and safety standards required by Kemin are met.
  • Securing a continuous, safe supply through comprehensive raw material risk assessments.
  • Leadership that promotes employee involvement

The GFSI website states that it, “provides a platform for collaboration between some of the world's leading food safety experts from retailer, manufacturer and food service companies, service providers associated with the food supply chain, international organisations, academia and government.”

The initiative was launched in 2000 following food crises such as Mad Cow Disease outbreaks.

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