FAQs for handlers

Below are some questions  commonly asked by handlers . If you have a question that isn't answered here, please don't hesitate to ask us.

How long will the certification process take?

Is the information I provide kept private?

How much does the certification program cost?

How will I benefit from Food Alliance Certification?

Who does Food Alliance site inspections?

Do I have to be present during the site visit?

Who creates the standards for Food Alliance certification?

What happens if I don't pass the inspection?

Does Food Alliance have provisions for labeling a product as “containing Food Alliance Certified ingredients,” as opposed to “Food Alliance Certified?“

Q: How long will the certification process take?

A: It is generally possible to schedule an inspection 2-3 weeks after an application is received (provided the application submitted is complete). The certification process generally takes 6 to 8 weeks after the initial inspection. This time frame is dependent on the number and complexity of non-compliances that need to be addressed.

Q: Is the information I provide kept private?

A: Yes. All documentation and information obtained during the certification process is held in strict confidentiality. Only Food Alliance certification program staff  and site inspectors will have access to application records and documents. Food Alliance staff will not discuss applications or the details of an individual certification inspection with any individual or agency. Food Alliance site inspectors sign a binding confidentiality agreement.

Q: How much does the certification program cost?

A: Fees are based on gross sales of Food Alliance Certified products. Fee calculators are available to help you estimate certification fees for your operation.  A deposit of $500 is payable at the time of application. The balance is invoiced upon completion of the inspection and is payable in 30 days. Certification is valid for 1 year.

Q: How will I benefit from Food Alliance Certification?

A: Benefits reported by certification clients include:

•  Product Differentiation: Food Alliance certification helps differentiate products in a crowded marketplace. Food Alliance certification is an inexpensive way to add value to your products and to strengthen your brand.

• Improved Public Relations: Food Alliance certification helps  food businesses communicate their commitments to social and environmental responsibility.

• Access to New Markets: Certification has helped many businesses develop relationships with the growing number of commercial food buyers that support Food Alliance’s mission. These buyers include processors, distributors, restaurant chains, food service operators, and retail groceries.

• Market Share: Food Alliance certification can help businesses retain or expand market share. Participants report positive customer feedback and increased customer loyalty. Food Alliance certification has also helped businesses to capture a share of the rapidly growing market for more  environmentally and socially responsible food products.

Q: Who does Food Alliance site inspections?

A: Food Alliance engages private contractors to perform on-site inspections for the certification program. Qualifications for site inspectors include education and experience providing significant knowledge of food handling, processing and manufacturing. Site inspectors typically perform inspections part-time for Food Alliance, and may serve as consultants or inspectors for other agencies, as well.

Q: Do I have to be present during the site visit?

A: Yes. We ask that all handling facility managers and decision makers be present at the time of the site inspection. In addition, we recommend the following to prepare for a site visit:

• Make sure that you have ample time for the inspection. It is important that manager(s) are present as well as the person(s) responsible for record keeping and any specific areas of expertise/responsibility pertinent to your inspection and operation (see previous discussion). Site inspections typically take from four to eight hours, depending on the size of the facility and the number of products for which you are seeking certification.

• Have records ready to show site inspector. This includes USDA, FDA, and HACCP & CGMP inspection records, production logs & batch records, other tracking documentation, and records of facility pesticide applications.

• Be prepared to describe your system of product segregation and storage. Shipments of Food Alliance Certified product must be traceable by unique lot/batch number or receiving records to the producer or handler. Internal records must demonstrate the effectiveness of your segregation systems. Sales and shipping records must indicate the unique lot/batch numbers of Food Alliance Certified finished products or ingredients.

• Be prepared to walk the inspector through your handling facility.

Q: Who creates the standards for Food Alliance certification?

A: Food Alliance often contracts with independent consultants to create standards. The practices and concepts found in the standards generally come from “best management practices” identified through research at public agencies and land grant universities. The development of standards is advised by a volunteer “Stewardship Council” which includes farmers, ranchers and other representatives of the food industry, university and agency researchers, as well as advocates for farm labor, animal welfare, the environment and consumer affairs. Learn more.

Q: What happens if I don't pass the inspection?

A: If an operation doesn’t meet the criteria for certification, Food Alliance will allow a fixed period to address compliance issues. The period may vary depending on the complexity of those issues. The applicant will be provided with a detailed report describing changes that would be required to meet Food Alliance’s certification criteria. When the changes are made, the applicant can contact Food Alliance to schedule another inspection. If changes are made and re-inspection requested within the fixed period, no additional fees will be incurred.

Q: Does Food Alliance have provisions for labeling a product as “containing Food Alliance Certified ingredients,” as opposed to “Food Alliance Certified?“

A: Yes. Processed products containing between 50% and 79% Food Alliance Certified ingredients by weight may claim “Made with Food Alliance Certified ingredients.”