Feed Certification

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Feed Safety and Quality

FoodChain ID stands for partnership, innovation and commitment to customer service. We strive to offer you an extensive range of solutions to help you meet your customers’ needs.

FoodChain ID feed certification is accredited by the Belgian accreditation office BELAC on the basis of ISO 17065, ISO 17020 and ISO 17021-1.


Feed Safety: A Mandate

The concept of safety and quality in feed production is a priority and fundamental element for the feed industry. At every stage of production, from the receipt of raw materials to the transport, packaging and marketing of the finished feed to the end customer, confidence in feed is critical. Based on regulatory oversight, feed may only be placed on the market if it is safe and suitable for its intended use and without harmful effects on the environment or animal welfare.

Controls on raw materials, additives, food and feed of national, community or non-community origin are important to detect and/or quantify undesirable or unauthorized substances. Specific hazards include accidental or fraudulent contamination, chemical residues, veterinary medicinal products and contaminants. Directive 2002/32/EC lists the substances for which maximum levels of acceptability are indicated according to the effects on human health and animal health and welfare.

Ensuring a safe and healthy product throughout the supply chain has evolved.

All participants in the supply chain must evaluate and control the raw materials and finished or semi-finished products for which they are responsible.

Why FoodChain ID
  1. Over 20 years of expertise in the food sector
  2. Combined audits*
  3. Multilingual auditors

*where possible and subject to conditions according to the benchmark

Certification principles
1. Audit preparation:

FoodChain ID Certification receives requests from operators seeking to be certified on the basis of a reference system. The information necessary for the certification agreement in compliance with the requirements of the requested standard(s) is then collected. The latter, possibly completed with other documents necessary for the conduct of the audit, are transmitted to the qualified auditor, for preparation and performance of the audit.

2. Conducting the audits:

The auditor plans his audit taking into account the requirements of the application standard and contacts the operator to fix a date. The audit is carried out according to a checklist which allows the conformity of the product, service or system to be verified in relation to the requirements of the standard. After the audit, the auditor writes his report and sends it to the FoodChain Id Certification technical department.

3. Certification:

Upon receipt, the audit reports are encoded in the FoodChain ID Certification database and possibly in that of the standard holder. Post-audit, the certification committee checks the non-conformities found, validates the corrective action plans and decides whether or not to grant certification. In case of success, a certificate is issued and sent to the operator.

Control during production, transport and distribution


  • Translation and verification of labelling according to the legislation of the country of marketing
    analysis and carbon footprint / Sustainability consulting / Packaging consulting / Eco-design of packaging / Environmental impact assessment

Audit Preparation

  • Verification of origin / sampling and analysis of
    raw materials for animal feed

Audit Planning

  • Verification of compliance with Regulation (EU) No 939/2010 / sampling, chemical and physical analyses (composition, determination of
    minerals, trace elements, additives, etc.), microbiological analyses,
    search for contaminants (heavy metals, mycotoxins, pesticide or antibiotic residues
    residues, GMOs, dioxins and PCBs, acrylamide, melamine
    identification of species and research into TAPs / testing of packaging for safety and
    safety and suitability for food contact of packaging



The audit will consist of several different audit techniques, including:

  • Supervision of loading or unloading / Checking conformity to your specifications: visual and organoleptic appearance, physical characteristics, packaging and labelling / Sampling and analysis / Hygiene and safety checks / Store check: positioning studies at the point of sale
    Store check: positioning studies at the point of sale, visual inspection in store, benchmarking visual control in shop, benchmark, merchandising assessment, mystery shopper
    customer satisfaction survey, etc.

Corrective actions

  • Evaluation of your production sites and those of your suppliers: hygiene, quality, HACCP, traceability according to multiple standards such as GMP+, FSSC 22000
    GMP+, FSSC 22000, ISO 14000, etc. / Control points: premises, production, storage, loading
    production, storage and loading areas, quality system, etc. / Social audit assesses working conditions
    working conditions and social responsibility
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