Quality Standards

Aliet Green Quality Standards

BRC Global Standard for Food Safety

BRC Global Standard for Food Safety Quality Standard is developed by food industry experts from retailers, manufacturers and food service organizations to ensure it is a rigorous and detailed, yet easy to understand the BRC Global Standard.


First published in 1998 it is now in its 7th issue and well established globally defined by many leading global specifiers.


It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria, in the food and food ingredient manufacturing, processing and packing industry.


The BRC Global Standard for Food Safety Quality Standard focuses on:


- The importance of management commitment

– HACCP (Hazard Analysis and Critical Control Point) based food safety programs

– Quality management systems

– Auditing good manufacturing processes – it is not just a paperwork audit

– Auditing areas which often have the highest rate of product recalls and withdrawals, such as labeling and packing

– Developing systems to reduce exposure to food fraud

– Ensuring consistency of the audit process

– Providing a BRC Global Standard that is portable enough to allow Additional Modules to be added to reduce audit burden

– Promoting greater resilience, transparency and traceability in the supply chain.


*Source: https://www.brcglobalstandards.com/brc-global-standards/food-safety/


Year of CertificationGrade

Gluten Free Quality Standard

GFCO Gluten Free

THE GF logo stands for the independent verification of quality, integrity, and purity of products. Products carrying the GF logo represents the unmatched reliability for meeting strict gluten-free standards. GFCO is one of the leading Gluten-Free Quality Standard programs in the world.


*Source: http://www.gfco.org


Year of Certification

Organic Quality Standard

The National Organic Program (NOP) develops the rules & regulations for the production, handling, labeling, and enforcement of all USDA organic products. This process, referred to as rule making, involves input from the National Organic Standards Board (a Federal Advisory Committee made up of fifteen members of the public) and the public. The NOP also maintains a Handbook that includes guidance, instructions, policy memos, and other documents that communicate the organic standards.


*Source: https://www.ams.usda.gov/rules-regulations/organic

Organic farming and production has been regulated at EU level since 1991. Today the European requirements for organic production are set by Council Regulation (EC) No 834/2007 defining the official aims, objectives and principles of organic farming and production, and by two implementing regulations (No 889/2008 and No 1235/2008) detailing the organic production, labeling and import rules. All products labelled as organic and sold in the EU must be produced in accordance with these regulations.


*Source: http://www.ifoam-eu.org/en/what-we-do/organic-regulations

The JAS Standards for organic plants and organic processed foods of plant origin were established in 2000 on the basis with the Guidelines for the Production, Processing, Labeling and Marketing of Organically Produced Foods which were adopted by the Codex Alimentarius Commission.


The organic JAS system has been further developed with the addition of the JAS Standards for organic livestock products, organic processed foods of animal origin and organic feeds which took effect in November 2005.


Operators certified by registered Japanese or overseas certifying bodies are able to attach the organic JAS logo to products that were produced or manufactured in accordance with relevant organic JAS Standards.


*Source: http://www.maff.go.jp/e/policies/standard/jas/specific/organic.html

Year of CertificationUSDA-NOP Organic StandardEU Organic StandardJAS Organic StandardControl Body
2016IMO Control
2015IMO Control
2014IMO Control
2013-IMO Control
2012-IMO Control
2011-IMO Control
2010-IMO Control
2009-IMO Control

Fair Trade Quality Standard

Fair for Life promotes an approach of Fair Trade that allows all producers and workers who are at a socio-economic disadvantage to access a wider range of social and economic benefits. Fair Trade is part of a broader context of sustainable development within a region that safeguards and supports the local social fabric, particularly in rural settings. These principles hold true equally well in the Global South as the Global North and apply throughout the whole supply chain covering producers, traders, manufacturers and brand holders.


Fair For Life advantages


– The possibility to recognize other schemes that can be complementary, enabling synergies and a wider sourcing

– An independent third-party certification

– An internationally recognized program, based on key baseline reference standards (International definitions of Fair Trade, ISO 26000, ILO conventions, social criteria of IFOAM, etc.)

– An approach of continuous improvement, and the possibility to assess overall performance with regards to fair trade

– The ability to source Fair Trade ingredients from any country (South & North)


*Source: http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=root_2&lang_iso639=en
Year of CertificationLevel of Performance

Kosher Quality Standard

Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, meaning “fit” (in this context, fit for consumption).



Year of CertificationKosherParvePassover