Approved inputs and supplier evidence
Define ownership, expected evidence, monitoring and escalation before relying on this control.
World time
Food & Beverage / COHSEW knowledge
Organic & Specialty Foods
Protect identity, integrity and consumer trust alongside food safety.
Objective
What this area means for safer, healthier and more responsible operations.
Organic, allergen-sensitive, religious, origin and other speciality claims need controlled inputs, segregation, traceability and truthful labelling. COHSEW helps operators manage chain-of-custody, contamination and substitution risks without treating a speciality claim as proof of safety.
COHSEW principleUse competent, risk-based assurance to prevent harm, verify control and support continual improvement.
Priority controls
Where organisations should focus.
Priorities must be adapted to the organisation, activity, location, affected people and applicable legal requirements.
Segregation, cleaning and changeover
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Identity preservation and mass balance
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Claims, labels and fraud vulnerability
Define ownership, expected evidence, monitoring and escalation before relying on this control.
How COHSEW supports you
From risk question to measurable assurance.
Our specialists help organisations select proportionate methods, preserve independence and turn technical evidence into action.
- 01Map claim-critical points and possible substitution
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 02Test cleaning and segregation effectiveness
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 03Reconcile purchasing, production and sales records
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
Authoritative guidance
Continue with the primary sources.
These external resources informed this page. Always confirm current national law, regulator guidance and contractual requirements for your location.
01FAO/WHO Codex Alimentarius
Codex food safety publications
Open official source ↗02FAO/WHO Codex AlimentariusCodex codes of practice
Open official source ↗03International Organization for StandardizationISO 22000 food safety management
Open official source ↗Information on this page supports awareness and programme design. It is not legal, medical or regulatory advice, does not reproduce the full text of any standard and does not replace competent assessment of your specific circumstances.
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