A goat cheese producer supplying the food industry must hold at least one recognized food safety certification, such as FSSC 22000, BRC Food Safety, or IFS Food. In practice, these certifications are required by major retailers, foodservice companies, and industrial buyers as a condition for supplier approval. Depending on the target market and type of supply, additional audits and documentation requirements may also apply. In this article, we answer the most frequently asked questions about audits and certifications for industrial cheese supply.
Which certifications are required for industrial cheese supply?
For industrial cheese supply, FSSC 22000, BRC Food Safety, and IFS Food are the three most commonly required certifications. While there is no formal legal obligation to hold one specific scheme, virtually all major buyers in the food industry treat one of these certifications as a firm requirement. Without a valid certificate, most professional buyers will not let you pass their supplier screening.
Beyond these three main schemes, there are additional requirements that depend on the specific market or product type. Think of organic certification for organic goat cheese, or halal certification for certain export markets. The basic food safety legislation — such as European Regulation (EC) 852/2004 — always forms the underlying foundation that every producer must meet regardless.
For buyers like Marco, holding a current certificate is a first selection criterion. It gives confidence that the producer works systematically on food safety and that independent checks are carried out on the production processes.
What is the difference between FSSC 22000, BRC, and IFS?
FSSC 22000, BRC Food Safety, and IFS Food are all GFSI-recognized food safety schemes, but they differ in structure, assessment approach, and market acceptance. FSSC 22000 is based on the ISO 22000 standard and is widely accepted in international industry. BRC was developed by the British Retail Consortium and holds a strong position in the British and international retail market. IFS is popular in the German- and French-speaking retail market.
FSSC 22000
FSSC 22000 combines ISO 22000 with sector-specific requirements and additional FSSC criteria. The scheme focuses strongly on systems thinking and risk management. For producers supplying the food industry internationally, this scheme is broadly accepted and recognized by major multinationals.
BRC and IFS
BRC Food Safety and IFS Food are both product-focused schemes with detailed technical requirements per product category. BRC holds a strong position with British and internationally oriented retailers. IFS is mainly required by retailers in Germany, France, and other European markets. Both schemes use a scoring system with graded audit results — such as an AA score with BRC or a higher percentage score with IFS.
The choice of a specific scheme depends on the buyer’s requirements. Many producers choose to combine multiple certifications to gain access to different market segments.
How often does a goat cheese producer need to undergo an audit?
A goat cheese producer holding an FSSC 22000, BRC, or IFS certification is typically audited once a year by an accredited certification body. The audit frequency can increase if a previous audit identified shortcomings or if the risk level of the production warrants it.
In addition to the annual recertification audit, interim surveillance audits are also possible, depending on the chosen scheme and the score achieved. With BRC, a lower score can lead to an unannounced audit. Some major buyers also conduct their own supplier audits, separate from the certification audit. In practice, this means a producer may be assessed by external parties several times a year.
Internally, a serious producer also conducts regular internal audits as part of its quality management system. This is not only a requirement of the certification schemes — it is also an effective way to keep improving and avoid surprises during external audits.
What documentation must a cheese producer provide during an audit?
During a food safety audit, a cheese producer must be able to present a comprehensive set of documents. The core consists of the HACCP plan, the quality manual, process control plans, and records of critical control points. Without up-to-date and complete documentation, a successful audit is virtually impossible.
In concrete terms, the required documents include:
- HACCP analysis and associated risk assessments
- Internal audit reports and corrective actions
- Supplier assessments and purchasing specifications
- Product specifications and allergen records
- Cleaning and disinfection plans with execution records
- Temperature records and calibration reports for measuring equipment
- Employee training records
- Traceability records from raw material to finished product
- Complaint records and recall procedure
The completeness and currency of this documentation is a direct indicator for buyers of how mature a supplier’s quality system is. Missing or outdated documents are one of the most common reasons for audit findings.
What does an audit result mean for the purchasing decision?
A supplier’s audit result is an important factor in supplier evaluation for buyers in the food industry. A high score or a clean certificate increases confidence in the supplier and reduces the risk of quality problems in the buyer’s own production chain. A low score or a certificate with major findings can exclude a supplier from further collaboration.
Many buyers set a minimum score threshold as a firm requirement. With BRC, this means at least a B grade; with IFS, a score above a certain percentage. Suppliers with an AA score or a higher IFS score are often considered preferred suppliers and get priority for new orders.
Beyond the score itself, a professional buyer also looks at the nature of the findings. Shortcomings in traceability or allergen management carry more weight than an administrative imperfection. The audit report gives insight into how a producer handles risks and whether a culture of continuous improvement is in place.
Which additional audits are relevant for private label and export?
For private label production and export to specific markets, additional audits and certifications are often necessary. On top of the standard food safety certification, retailers regularly ask for their own supplier audit or additional product requirements for private label products. For exports outside the EU, country-specific requirements may also apply, which can lead to extra inspections or certificates.
Relevant additional audits and certifications include:
- Organic certification: Required for products carrying an organic label, carried out by a recognized inspection body such as Skal in the Netherlands.
- Halal certification: Required for supply to markets in the Middle East and for halal-certified product lines.
- Kosher certification: Requested for specific markets and target groups.
- Retailer-specific supplier audits: Major retailers run their own audit programs on top of GFSI certification.
- Export certificates: Depending on the destination country, veterinary certificates or country-specific approvals may be required.
- CSR and sustainability audits: Increasingly requested by retailers and foodservice companies as part of their purchasing policy.
For product developers like Laura, who work with specific ingredients or target groups, it is important to identify early on which certifications are needed for the intended end product and target market.
How DeJong Cheese handles audits and certifications
As a family business with years of experience producing artisanal goat cheese specialties under the Alphenaer brand, we understand better than anyone what industrial buyers need when it comes to food safety and certification. We work with recognized food safety certifications and make sure our documentation is always current and complete — so our customers have no surprises during their own audits or supplier evaluations.
What we offer buyers and product developers:
- Current food safety certifications for industrial supply
- Complete product specifications, allergen records, and traceability documentation on request
- Flexibility in private label production, including support with additional certification requirements
- Consistent quality and reliable delivery, even at large volumes
- Personal support for product development and flavor combinations using our goat cheese specialties
Want to know whether our goat cheese specialties are a good fit for your production lines or product concepts? Get in touch with us directly — we are happy to think along with you.
Frequently Asked Questions
How long does it take to obtain an FSSC 22000, BRC, or IFS certification if you are not yet certified?
Obtaining a first certification takes an average of six to twelve months, depending on how mature the existing quality system is. Preparation includes setting up or updating the HACCP plan, the quality manual, and all supporting procedures, followed by an internal audit and a pre-assessment. Producers who already have a solid food safety system in place can sometimes shorten this process significantly by targeting the scheme-specific gaps.
What are the most common reasons cheese producers fail an audit or receive a low score?
The most common audit findings are incomplete or outdated documentation, poor traceability records, and inadequate allergen management controls. Shortcomings in hygiene management — such as missing calibration reports for measuring equipment or internal audits that were not carried out — are also regularly flagged. The best preparation is a thorough internal audit based on the official checklist of the relevant scheme, well ahead of the external audit date.
Can a goat cheese producer combine multiple certifications at the same time, and is that cost-efficient?
Yes, many producers combine multiple GFSI-recognized schemes — such as FSSC 22000 and IFS — to gain access to different market segments and buyers. Because the underlying food safety systems largely overlap, the extra effort required for a second certification is often much less than for the first. The combined audit costs and management burden are real, but for many producers they are outweighed by the benefit of broader market access.
What should I check as a buyer when evaluating the certificate of a new goat cheese supplier?
First, check the validity and scope of the certificate: does it actually cover the product category and production site that are relevant to you? Also look at the score or grade achieved, and if possible request the most recent audit report to get insight into any findings and how they were followed up. A supplier who is transparent about their audit results and actively works on improvements is generally a more reliable partner than one who simply shows the certificate.
How does traceability work in practice for industrial goat cheese supply, and why is it so important during audits?
Traceability means that a producer can demonstrably trace, for every finished product, which raw materials were used, which supplier they came from, and which production and quality records apply. During audits, traceability is almost always tested through a so-called trace exercise, where the auditor takes a batch of finished product or raw material as a starting point and works through the entire chain. Incomplete traceability records are considered a major finding and can have direct consequences for certification status and for buyers’ purchasing decisions.
Are there specific additional requirements for goat cheese compared to regular cheese products during food safety audits?
Goat cheese has a number of specific points that receive extra attention during audits, such as the control of zoonoses (like Q fever), the quality of raw goat’s milk, and the specific hygiene requirements around the processing of raw milk products where applicable. In addition, allergen management and ensuring species identity (no mixing with other types of milk) are relevant audit points. Producers are well advised to explicitly include these goat cheese-specific risks in their HACCP analysis and risk assessments.
As a product developer, how can I ensure early in a project that my new goat cheese product meets all certification and documentation requirements?
Start with a certification and market requirements analysis during the concept phase of the product: map out which target market you are aiming for, which certifications the target group requires, and whether additional requirements such as halal, organic, or retailer-specific specifications apply. Involve your quality department and your supplier early in the product development process, so that product specifications, allergen records, and traceability requirements are built into the design from the start. This prevents costly changes later on and speeds up the approval process with potential buyers.
