Food certification involves verification of food products by regulatory bodies, which ensures that the processes, systems, and products in the food supply chain are in accordance with the globally accepted food safety standards. The certification is based on the results of inspection, audits, and tests, and provides assurance to the consumer that the food products adequately meet the national, as well as international food quality & safety standards. It verifies various processes of food manufacture, such as storage, handling, and preparation of food products. The benefits of food certification include consistent production of safe and quality food products with reduced risks of contamination, which thereby reduces the chances of food recalls from the market. According to a report published by the World Health Organization (WHO) in December 2015, 1 out of every 10 people suffers from food-borne illnesses and around 420,000 individuals die due to the consumption of contaminated food. Increasing incidence of food-borne illnesses is raising awareness among consumers. For instance, in 2017, chicken eggs, which were distributed in the European and Asian markets, were found to be contaminated with fipronil, which is a hazardous Class II pesticide, as classified by the WHO. Consumption of fipronil causes nausea, vomiting, headache, dizziness, and seizures.