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With years of experience in the development and implementation of food safety management systems (for operators directly and indirectly in the food chain), our team possess the academic qualifications, skills, experience to be your “Food Safety Partner” in your organization’s journey towards food safety.
The proactive HACCP Food Safety Management System is based on the CODEX Alimentarius Commission adaptation of the FAO/WHO Guide or guidelines for application of the Hazard Analysis Critical Control Point system, which is by far the most internationally recognized safety and quality assurance system for all food related industries directly in the food chain.
Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This approach, however, tends to be reactive, rather than preventive, and can be less efficient than the HACCP food safety management system.
The ISO 22000:2005 programme specifies requirements for a food safety
management system where an organization needs to demonstrate its ability
to control food safety hazards in order to ensure that the end products is safe at the time of consumption. It is applicable to all organizations,
directly and indirectly in the food chain and regardless of size, which
want to implement systems that consistently provide safe products.
The ISO 22000:2005 Integrated Food Safety Management System has been officially published and endorsed as a globally accepted standard for food safety. The ISO 22000 System effectively integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps and combines it with prerequisite programs (PRP(s)) with due
consideration of the provisions of ISO 9001:2000 in order to enhance compatibility of the two standards.
The ISO 9001:2008 Quality Management System represents an international consensus on good quality management practices. It consists of standards and guidelines relating to quality management systems and related supporting standards.
The system lays down what requirements your quality system must meet, but does not dictate how they should be met in any particular organization. This leaves great scope and flexibility for implementation in different business sectors and business cultures, as well as in different national cultures.
The GMP system is a critical prerequisite program for the implementation of HACCP and ISO 22000 Food Safety Management System. It helps to optimize resource utilization by adopting a proactive control of critical aspects through thoughtful factory design, process flow, raw material receipts, inspection and storage, delivery vehicles maintenance, pest control programs and equipment maintenance etc.
All manufacturers in the pharmaceutical industry must manufacture medicinal products so as to ensure that they are fit for their intended use, comply with the requirements of the exporting and importing countries and do not place patients at risk due to inadequate safety, quality or efficacy. To achieve the quality objective reliably, most countries would rely on the PIC/S GMP Guide (Pharmaceutical Inspection Convention and Pharmaceutical Inspection Co-operation Scheme) to implement a comprehensive and well designed implementable system of Quality Assurance Incorporating Good Manufacturing Practice and thus Quality Control.
This program helps HACCP or ISO 22000 certified organizations to keep their food safety system current and effective. It consists of these components.
• Compliance to Third Party Certification Audits
• Continuous Improvement Audits
• Refresher Training for Management and Food Handlers
• Updates on new code of practices, guidelines and standards affecting food safety
• A ‘working partner’ to provide on-going consultation in your food safety operations.
• Annual Training Needs Analysis
This program helps operators, directly and indirectly in the food chain, to establish a system of Standard Operating Procedures (SOPS) and checking system to ensure hygiene practices are observed among product handlers. This is a critical pre-requisite program for the successful implementation of any food safety management system. |
