CERTIFICATION
Food Safety is the scientific method or discipline describing the handling, preparation, and storage of food in ways that prevent food-borne illness or other potential health hazards. Terra Vita is currently working on these certifications. At Terra Vita Oils , we take pride in being industry leaders in Food Safety preparation, certification, and awareness .
The Safe Quality Food (SQF) Program is a rigorous, credible food safety and quality program that is recognized by retailers, brand owners, and foodservice providers worldwide. Recognized by the Global Food Safety Initiative (GFSI), the SQF family of food safety and quality codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain. This meticulous food safety and quality certification also help food producers assure their buyers that their food products meet the highest possible global food safety standards.
The SQF Food Safety codes meet the needs of all suppliers in the food industry through an internationally recognized certification system with an emphasis on the systematic application of HACCP for control of food-quality hazards and food safety.
OU Certification is an annual assessment including regular inspections by a qualified Rabbinic Field Representative throughout the year. Each of the Healthy Brand Oil products is inspected and certified individually, as well as the facility as a whole. This inspection includes a review of on-site cleaning procedures and confirmation of appropriate documentation of incoming products into the facility.
Our Halal certification ensures that our products adhere to Islamic dietary laws, providing consumers with the assurance that they are permissible and free from any forbidden ingredients or practices. Each of our products undergoes a stringent assessment process to meet the standards set forth by Islamic law. From sourcing to production, we prioritize transparency and integrity to deliver Halal-certified oils that meet the needs of our diverse consumer base.
Hazard Analysis Critical Control Point (HACCP) is a systematic, preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe. HACCP designs measures and procedures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards.
The Non-GMO Project annual product verification program is North America’s only third-party verification for non-GMO food and products. Verification requires that you work with a third-party certifier, or Technical Administrator, to evaluate your products. The evaluation includes assessment of documentation such as invoices, proofs of purchase, standard operating procedures for your facility, and certificates of analysis for your ingredients. Testing and/or affidavits are required for high-risk crops and their derivatives and testing must be completed by aNon-GMO Project Approved laboratory.