Strengthen the credibility of your food hygiene system!
One of our missions is to respond to the current food safety issues facing our local markets. This involves setting up a
certification system that is accessible to small-scale structures. The issue of food safety, which starts with hygiene,
and the need to reassure and give confidence to consumers, is an undeniable problem for any food
operator. Indeed, it is essential for all those who want to increase their customer base and their credibility with consumers.
We are also aware of the difficulties that some establishments have in meeting hygiene standards,
so we have designed a certification system for them, the NORMALISS label.
NORMALISS, a label and a food hygiene system aimed at operators in the food sector.
Presentation
NORMALISS is a label and a food hygiene system aimed at food business operators. Its aims include protecting consumers from the risks associated with poor hygiene practices, building confidence in hygiene quality and enhancing the credibility of those involved.
Implementation of the label
There are three (03) main stages in achieving compliance with the Normaliss label, and they are carried out by the customer and the support firm with which he works. The three main stages are as follows:
- Stage 1: Diagnosis
- Stage 2: Implementation
- Stage 3: Self-evaluation/review This involves the company self-assessing the effectiveness of its system through checks and continuous improvement.
Certification process
Initial certification
Initial certification is carried out in two (2) stages (stages 1 and 2). It is triggered by the customer's request for a labelling audit. It is important to note that the stage 2 audit can only be carried out if the customer organisation has successfully passed or corrected all the problems that could be classified as non-conformities during the stage 1 audit.
Certification cycle
The certificate is valid for 3 years from the initial certification year, subject to satisfactory results during the surveillance audits carried out each year. These surveillance audits are scheduled and/or unannounced to ensure that operators continue to comply with the requirements.
The benefits of the label
The label has many benefits for consumers, chain operators and product distributors alike.For the operator
- Ensure the survival of their business thanks to the reputation created by the label ;
- Being certified at reduced cost ;
- Ensuring sufficiently hygienic conditions to prevent food contamination ;
- Enhance the credibility of operators in the food sector ;
- Increased local and regional clientele ;
- Springboard to HACCP and ISO 22000 certification ;
- Strengthen the competitiveness of food business operators ;
- A healthy and hygienic working environment ;
- Protect consumers, who are the most vulnerable in the food chain ;
- Avoid or prevent public health problems linked to food poisoning and chemical and physical contaminants (TIA) ;
- Customer confidence (local and regional).
For consumers
- Eat in a hygienic and healthy environment ;
- Assurance that meals and food are prepared in accordance with strict hygiene rules ;
- Traceability of the food delivered.
For distributors
- Traceability of delivered dishes ;
- Hygiene assurance for preparation premises ;
- Reliability of suppliers ;
- Protect consumers, who are the most vulnerable in the food chain ;
- Avoid or prevent public health problems linked to food poisoning and chemical and physical contaminants (TIA) ;
- Customer confidence.
