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Category Archives: Food Certification

Gujarat Tea Processors and Packers Ltd Wins BRC Global Standard Issue 6 with Help of Punyam Management

BRC Global Standard for Food Issue 6 Certification in India

Gujarat Tea Processors and Packers Ltd wins BRC global standard issue 6 certificate with help of Punyam Management services Pvt ltd, a leading food certification consultancy company in India. Punyam management has helped in implementation of food safety system as per BRC global standard issue 6, in Gujarat Tea Processors and Packers Ltd, a company of Wagh Bakri Group, India. The BRC food issue 6 audit has taken by auditors from leading food certifying body Intertek on 2-3 April 2013.

BRC Certification

PUNYAM and INTERTEK Team at Gujarat Tea Processor & Packers Ltd.

With the help of Punyam Management, wagh bakri group has successfully completed the certification of BRC food issue 6. Punyam is associated with this product since designing, construction and implementation of the food safety management system for manufacturing units of wagh bakri group. During this BRC certification, all the helps regarding BRC documentation, implementation training, internal auditing as well as auditor training is provided successfully to the employees of Gujarat Tea processors and packers ltd. Team of food safety consultants has given brc training to all employees to ensure adherence to standard food safety and quality policy. Also Punyam has helped to verify implemented system with the internal auditing of their work area, which will guide all the technical and management staff to achieve BRC certification in first attempt. The BRC global standard for food issue 6 audits has taken by Intertek on 2nd and 3rd April 2013. After successfully compete the BRC audit, Gujarat Tea Processor and Packers ltd, unit of Wagh bakri group has achieved BRC global standard issue-6 certificate.

Punyam management has associated with the organization since last 10 years and successfully completed certification for ISO 9001, HACCP and ISO 22000 at both manufacturing units.

About Gujarat Tea Processors and Packers Ltd (Wagh Bakri Group)

Gujarat Tea Processors and Packers Ltd (Wagh Bakri Group) is the most trusted name for tea in Gujarat as well as India. It has largest tea producing plants in Ahmedabad city and having presence in tea business since 1892.. The organization has sophisticated infrastructure meeting the highest level requirements related to food safety, legality and Quality. The company has fully automated storage and reclaiming system, which is at par with the latest ISO 22000 standards in the Food Industry, ensures safe keeping and retention of quality.

About Punyam Management Services Pvt. Ltd

Punyam Management Services Pvt Ltd is a leading ISO certification consultancy in Ahmedabad, Gujarat, India. Punyam is serving ISO services and management consultancy since 1995. Punyam Management offers certification services for ISO SO 9001, ISO 14001, OHSAS 18001, ISO 17020, ISO/IEC 17025, ISO 22000, ISO 27001, ISO 50001, BRC food, BRC IoP standards. Punyam has many small and big size organizations as satisfied clients in Ahmedabad, Gandhinagar, Vadodara, Suarat, Ankleshwar, Vapi, Gandhidham, Mehsana, Kalol etc in Gujarat as well as Mumbai, Pune, Goa, Aurangabad and more cities of Maharashtra, Rajasthan and Madhya Pradesh.

Source: Punyam.com

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Punyam Management Upgrades Website with Expands in ISO Certification Services

ISO Certification Consultancy Services in Ahmedabad Gujarat India

Punyam Management Services, a leading ISO certification consultancy company in Ahmedabad Gujarat India, is launching its upgraded website for their valuable customers in India and GCC countries. The company is eager to provide complete information for more than 30 ISO as well as other quality, food, social as well product certification to their clients with the website www.punyam.com

By the launch of upgraded website, Punyam Management aims to offer attractive design and most user friendly experience to their users with complete ISO standard solutions of more than 30 ISO standard and product certification. The website is having separate product page with well define respected standard, which also includes steps for iso certification, iso standard requirements and more. The website also provides most recommended links of ISO documentation, ISO training as well as management training. User can review all the projects done by Punyam Management in ISO NEWS section and contact directly via online contact form for quick implementation to all types of organizations in Ahmedabad, Gandhinagar, Vadodara, Surat, Mumbai, Vapi, Ankleshwar, Gandhidham as well as all cities of Gujarat, Maharashtra, Goa India. By this website company offered their global clients to get information about the ISO standards and their requirements like iso 9001, iso 14001, RC 14001, ohsas 18001, ISO/IEC 17025, ISO 22000, ISO 27001, ISO 50001 as well as SEDEX certification, AS 9100, SA 8000, CE Marking, CMMI certification and more than 30 certification standards.

Punyam has expands their ISO services to the more iso as well as product certification including ISO 15189, ISO 20000, RC 14001, ISO 17020, ISO 50001, ISO 13485 as well as SEDEX, CMMI, CE marking, NABH, BRC and more. On the new upgraded website the company provides information about each iso standards, its benefits, steps for certification consultancy as well as ISO system requirements.

About Punyam Management Services Pvt Ltd, Ahmedabad

Punyam Management Services is a leading ISO consultancy and management training company in India. Punyam is known as a best ISO consulting solution in India as well as GCC countries for ISO 9001, ISO 14001, ISO/IEC 17025 certification (NABL), OHSAS 18001, ISO 22000, ISO 27001 etc. It is a progressive company promoted by a group of qualified management graduates possessing 20 years of experience in ISO consultancy and management area. The ISO certification consultant offers ISO documentation as well system implementation training for ISO 9001, ISO 14001, ISO 17025, OHSAS 18001, ISO 22000 consultancy, ISO 27001, ISO 50001, HSE, IMS, QMS, EMS, EnMS, 5S lean manufacturing, six sigma and BRC for food and packaging, SEDEX, CMMI etc. Also offers product certification like CE Marking, PED certificate, R stamp and U stamp, ISO 13485.

Source: punyam.com

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Jhaveri Flexo Completed ISO 22000 Surveillance Audit for Scope of CPP and Metallization

Jhaveri Flexo has successfully completed ISO 9001 and ISO 22000 surveillance audit for extended scope of CPP and metallization from Intertek, leading certifying body, with the help of Punyam Management Services. The organization has successfully completed iso 9001 and iso 22000 audit in its Luhari Plant at Silvassa of DNH, India. The audit was conducted by Intertek food services and after visiting plant by two leading auditors and review the entire system as per requirements of ISO 22000 standards, they recommended Jhaveri Flexo India pvt Ltd, Luhari for the scope of CPP (Cast Ploy Propylene). Lead auditors from Intertek were happy with the implementation of the ISO 9001 quality management system as well as ISO 22000 food safety management system developed by Punyam management. They congratulated Jhaveri Flexo and Punyam staff for developing entire system in quick  time and achieving such scope of CPP and metallization which is very few in India.  Punyam has provided all the necessary support to Jhaveri Flexo in prepared all the documents required for this surveillance audit as well as provided training to all the staff of the Luhari plant to clear the quality and food audit in first attempt. In this mechanism the surveillance audit with extended scope of metallization and CPP is completed successfully.

Jhaveri Flexo India Limited is located at Silvassa UT of DNH achieved this scope of CPP and metalization. The organization is engaged in manufacturing of CPP – Cast Ploy Propylene. Also the organization has imported a Metalizer from Germany, which consists of new sophisticated mechanism and very few in India. Which allow them to do metallization on all kind of films like PET, BOPP, CPP etc. The organization is mainly serves the customers who are in food business like Cadbury, PepsiCo, Nestle, Tata, Unilever thorough their flexible packaging unit at Dapada.

Punyam Management Services pvt ltd is leading ISO certification consultancy India, provides iso certification consultancy since last 20 years and having key knowledge of all the ISO standards like ISO 9001, ISO 14001, ISO/TS 16949, OHSAS 18001, ISO/IEC 17025, ISO 27001, ISO22000, BRC, FSSC 22000, RC 14001, ISO 50001, ISO 17020:2012 and more. Punyam is also known for Sedex certification, HACCP certification, NABL accreditation, NABH accreditation consultancy and training programs on management subjects like Six-Sigma, Kaizen, Kanban, Benchmarking, 5S lean, KRA, TPM etc. Punyam is associated with Jhaveri Flexo since last 10 years. And all the necessary guidance and helps in terms of Quality and Food safety like system designing, routine maintenance, system up-gradation, awareness and auditor training, internally auditing, customer auditing etc is provided regularly.

Source: Punyam.com

 

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Punyam Management has Successfully Completed Customer Audit of PepsiCo for Jhaveri Flexo

Punyam Management has successfully completed BRC customer audit taken by Intertek for PepsiCo in Jhaveri Flexo on 18th and 19th October 2012 at Silvassa, Aurangabad. With the help of Punyam Management, the organization has successfully completed audit as per the PepsiCo requirements and the audit was conducted by Intertek food services. The purpose of the audit was leading client of Jhaveri Flexo; PepsiCo wants to meet certain standard requirements in the organization. Behalf of PepsiCo, the audit was conducted by the audit Intertek auditors had visited and audited Jhaveri Flexo as per BRC global standards and their requirements.  Auditors from Intertek were happy with the implementation of the BRC system and all the requirements were fully met. Punyam management has provided support to Jhaveri Flexo in prepared all the documents required for this customer audit from leading certifying body Intertek. Also helped them to understand all the requirements of the PepsiCo and prepared all the staff for this audit in quick time.

Punyam management has supported to the Jhaveri Flexo in all the areas of food since last 10 Years. And in routine all the necessary help like documentation, internal auditing, trainings etc is provided.

Jhaveri Flexo India Limited is engaged in manufacturing flexible packaging in rolls and pouch form having manufacturing locations at Silvassa (Dapada and Luhari) and Aurangabad. The organization is successfully handling the big customer like PepsiCo, Nestle, Tata, Unilever and so many export customers. Punyam Management has also helped them in third party audit for all these customers.

Punyam Management Services pvt ltd is leading name in ISO Certification consulting services in India. Punyam provides iso certification since last 20 years and having deep knowledge of all the ISO system requirements. Punyam offers iso certification consultancy for ISO 9001, ISO 14001, ISO/TS 16949, OHSAS 18001, ISO/IEC 17025, ISO 27001, ISO 22000, HACCP, BRC, FSSC 22000, RC 14001, ISO 50001, ISO 17020:2012, Sedex certification, NABL accreditation, NABH accreditation, Six-Sigma, Kaizen, Kanban, Benchmarking, 5S lean, KRA, TPM etc. Punyam management has developed quality management system, environment, ohsas, laboratory management, and food safety system for many leading clients like Reliance, TATA, Kanhai Food, GECL, Meghmani, Magnum Industries, Mazda, Temptek, Polydrug, Shalby Hospitals, Kalpataru Power, Sunrise, Buzwair, Saudi Aramco, QGEC, Doha Technical Lab and many more from India as well UAE, Qatar, Bahrain, Dubai, Saudi Arabia, UK, Europe, Africa, USA etc.

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Core HACCP Assessment Audit Checklist

The Core HACCP assessment audit checklist represents a compilation of commonly used audit questions for HACCP certification. It does not represent a comprehensive checklist or a checklist, which is currently in use. It intends to show how a haccp audit checklist may look and the sort of questions and activities, which may lead to an effective food assessment.

Following are the HACCP principles and primary audit checklist used for those food safety certification principles:

HACCP Preparation –

  • What evidence is there of management commitment to HACCP use?

HACCP Team

  • Who was on the team?
  • Are all appropriate disciplines represented?
  • What is the likely knowledge level of the individuals? (Evidence of training, qualifications, experience etc.)
  • Has external expertise been sought where necessary?
  • What is the decision making leverage of the HACCP team leader?

HACCP System

  • How does the system fit with the overall food safety control programme?
  • Does the company have a food safety policy?
  • Has the scope been clearly defined?
  • How is the system structured?

Principle 1: “Conduct a hazard analysis “

  • Has the product been properly described?
  • Are intrinsic control measures identified?
  • Is the process flow diagrammed (PFD) comprehensive?
  • How was the PFD verified for accuracy and by whom?
  • Are all raw materials and process/storage activities included in the flow diagrammed? (Rework can be included as an ingredient.)
  • Have all activities been included?
  • Is the PFD correct?
  • Have changes been made since the PFD was drawn up?
  • How does the HACCP Team get notified of changes to the process or product parameters?
  • How were the changes recorded and approved?
  • Were any changes discussed with HACCP Team before implementation?
  • Are there rework opportunities and have they been included?
  • How was the hazard analysis conducted?
  • Were only significant hazards identified?
  • Have all raw materials (including rework) been included?
  • Have all process steps been considered?
  • Have the hazards been specifically identified by type/source or have they been generalized?
  • How did the team assess the likelihood of occurrence?
  • What information sources were utilized?
  • Have appropriate control measures (CMs) been identified for each hazard?
  • Will the CMs control the hazards and how was this validated?
  • Are all the CMs in place at the plant level?

Principle 2:  “Determine the Critical Control Points (CCPs)”

  • How were the CCPs identified?
  • By expert judgement?
  • By the use of a decision tree? (Has the decision tree been used correctly?)
  • By the use of consultants?
  • Have all necessary CCPs been identified?
  • Did each identified hazard undergo a systematic consideration?
  • How are the hazards, which are not controlled by CCPs addressed?

Principle 3: “Establish critical limits”

  • How were the critical limits established?
  • Is there evidence (experimental data, literature references etc.)?
  • What validation exists to confirm that the critical limits control the identified hazards?
  • Have critical limits been established for each CCP?
  • How do they differ from operational limits?

Principle 4:  “Establish a system to monitor the control of the CCP

  • Have realistic monitoring schedules been established?
  • Do they cover all CCPs?
  • Has the reliability of monitoring procedures been assessed where appropriate?
  • What is the status of monitoring equipment?
  • Is it evidenced as being in place and calibrated appropriately?
  • Are the CCP log sheets being used at all CCPs?
  • Have CCP log sheets been filled out correctly?
  • Is there any evidence that procedures are not being followed consistently?
  • Does the frequency of monitoring adequately confirm control?
  • Are the sampling plans statistically valid?
  • Are statistical process control records being used to demonstrate that the process is in control on a day-to-day basis?
  • Check that records agree with stated activities.
  • Are monitoring personnel and their deputies properly identified and trained?
  • How was the training undertaken?
  • Are the monitoring records being reviewed by designated appropriate reviewers?

Principle 5: “Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control

  • Have the corrective actions been properly defined such that control is regained?
  • What evidence is there to demonstrate that this is being done in the event of a CCP deviation?
  • Has corrective action been recorded and how is the effectiveness being verified?
  • How has the authority for corrective action been assigned?
  • How is non-conforming product controlled and is this clearly recorded?
  • Are there clear disposition actions listed?

Principle 6: “Establish procedures for verification to confirm that the HACCP system is working effectively”

  • Have verification procedures been clearly and appropriately established?
  • How are these procedures communicated through the business?
  • Have responsibilities for verification procedures been allocated?
  • Are they being carried out effectively?
  • Are all CCPs covered by the verification programme?
  • Is the information on the HACCP Control Chart up to date?
  • Is there a formal system to trigger amendments?
  • Are control parameters being achieved?
  • Have process capability studies been carried out?
  • How is the data from HACCP being used to improve the system?
  • How is consumer complaint data being used within the verification system?
  • Is there a regular review of CCP failure and product dispositions?
  • Are prerequisite support systems included within the verification programme?

Principle 7:  “Establish documentation concerning all procedures and records appropriate to these Principles and their application

  • What format is being used to document the system?
  • Does the documentation cover all of the HACCP system operation?
  • How is the documentation controlled with regard to update and issue etc.?
  • Are the records accessible?
  • Are the HACCP records clearly identified by unique reference numbers?
  • Are all documents accurate and current?
  • Are verification procedures documented?
  • How is change control managed?

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7 Key Principles of HACCP to Control Food Hazards

In 1998, the U.S. Department of Agriculture has established HACCP for meat and poultry processing plants, as well. Most of these establishments were required to start using HACCP by January 1999. Very small plants had until Jan. 25, 2000 (USDA regulates meat and poultry; FDA all other foods).

FDA now is considering developing regulations that would establish HACCP as the food safety standard throughout other areas of the food industry, including both domestic and imported food products. To help determine the degree to which such regulations would be feasible, the agency is conducting pilot HACCP programs with volunteer food companies. The programs have involved cheese, frozen dough, breakfast cereals, salad dressing, bread, flour and other products.

HACCP has been endorsed by the National Academy of Sciences, the Codex Alimentarius Commission (an international food standard-setting organization), and the National Advisory Committee on Microbiological Criteria for Foods. A number of U.S. food companies already use the system in their manufacturing processes, and it is in use in other countries, including Canada.

7 Key Principles of HACCP to Control Food Hazards

  • Analyze hazards: Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
  • Identify critical control points: These are points in a food’s production from its raw state through processing and shipping to consumption by the consumer at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
  • Establish preventive measures with critical limits for each control point– For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
  • Establish procedures to monitor the critical control points– Such procedures might include determining how and by whom cooking time and temperature should be monitored.
  • Establish corrective actions: Corrective action to be taken when monitoring shows that a critical limit has not been met- for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
  • Establish procedures to verify that the system is working properly– for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
  • Establish effective record to keeping document of the HACCP system– This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.

Need for HACCP

New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP based food safety system on a wider basis. One of the most important challenges is the increasing number of new food pathogens. For example, between 1973 and 1988, bacteria not previously recognized as important causes of food-borne illness–such as Escherichia coli O157:H7 and Salmonella enteritis became more widespread.

There also is increasing public health concern about chemical contamination of food: for example, the effects of lead in food on the nervous system.

Another important factor is that the size of the food industry and the diversity of products and processes have grown tremendously–in the amount of domestic food manufactured and the number and kinds of foods imported. At the same time, FDA and state and local agencies have the same limited level of resources to ensure food safety.

The need for HACCP in the United States, particularly in the seafood and juice industries, is further fueled by the growing trend in international trade for worldwide equivalence of food products and the Codex Alimentarious Commission’s adoption of HACCP as the international standard for food safety.

Global Manager Group is leading ISO 22000 consultant and food certification consultancy company. They offers ready to use iso 22000 training presentation, haccp training and iso 22000 documents which are most proven ISO documents in USA, UK and globally as ready reference tool for ISO 22000:2005 certification.

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Core HACCP Assessment Checklist and HACCP Training

The HACCP Assessment checklist on the following pages represents a compilation of commonly used questions. It does not represent a comprehensive checklist or a checklist, which is currently in use. It intends to show how a list may look and the sort of questions and activities, which may lead to an effective assessment.

HACCP Preparation
What evidence is there of management commitment to HACCP use?

HACCP Team

  • Who was on the team?
  • Are all appropriate disciplines represented?
  • What is the likely knowledge level of the individuals? (Evidence of training, qualifications, experience etc.)
  • Has external expertise been sought where necessary?
  • What is the decision making leverage of the HACCP team leader?

ISO 22000 training – HACCP Checklist

  • How does the system fit with the overall food safety control programme?
  • Does the company have a food safety policy?
  • Has the scope been clearly defined?
  • How is the system structured?

Principle 1 : “Conduct a hazard analysis”

* Has the product been properly described?

  • Are intrinsic control measures identified?

* Is the process flow diagrammed (PFD) comprehensive?

  • How was the PFD verified for accuracy and by whom?
  • Are all raw materials and process/storage activities included in the flow diagrammed? (Rework can be included as an ingredient.)
  • Have all activities been included?
  • Is the PFD correct?
  • Have changes been made since the PFD was drawn up?
  • How does the HACCP Team get notified of changes to the process or product parameters?
  • How were the changes recorded and approved?
  • Were any changes discussed with HACCP Team before implementation?
  • Are there rework opportunities and have they been included?

* How was the hazard analysis conducted?

  • Were only significant hazards identified?
  • Have all raw materials (including rework) been included?
  • Have all process steps been considered?
  • Have the hazards been specifically identified by type/source or have they been generalized?
  • How did the team assess the likelihood of occurrence?
  • What information sources were utilized?

* Have appropriate control measures (CMs) been identified for each hazard?

  • Will the CMs control the hazards and how was this validated?
  • Are all the CMs in place at the plant level?

Principle 2 : “Determine the Critical Control Points (CCPs)”

* How were the CCPs identified?

  • By expert judgement?
  • By the use of a decision tree? (Has the decision tree been used correctly?)
  • By the use of consultants?
  • Have all necessary CCPs been identified?
  • Did each identified hazard undergo a systematic consideration?
  • How are the hazards, which are not controlled by CCPs addressed?

Principle 3 :  “Establish critical limits”

  • How were the critical limits established?
  • Is there evidence (experimental data, literature references etc.)?
  • What validation exists to confirm that the critical limits control the identified hazards?
  • Have critical limits been established for each CCP?
  • How do they differ from operational limits?

Principle 4 :  “Establish a system to monitor the control of the CCP”

* Have realistic monitoring schedules been established?

  • Do they cover all CCPs?
  • Has the reliability of monitoring procedures been assessed where appropriate?
  • What is the status of monitoring equipment?
  • Is it evidenced as being in place and calibrated appropriately?
  • Are the CCP log sheets being used at all CCPs?
  • Have CCP log sheets been filled out correctly?
  • Is there any evidence that procedures are not being followed consistently?
  • Does the frequency of monitoring adequately confirm control?
  • Are the sampling plans statistically valid?
  • Are statistical process control records being used to demonstrate that the process is in control on a day-to-day basis?
  • Check that records agree with stated activities.

*  Are monitoring personnel and their deputies properly identified and haccp trained?

  • How was the HACCP training undertaken?
  • Are the monitoring records being reviewed by designated appropriate reviewers?

Principle 5 :  “Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control”

  • Have the corrective actions been properly defined such that control is regained?
  • What evidence is there to demonstrate that this is being done in the event of a CCP deviation?
  • Has corrective action been recorded and how is the effectiveness being verified?
  • How has the authority for corrective action been assigned?
  • How is non-conforming product controlled and is this clearly recorded?
  • Are there clear disposition actions listed?

Principle 6 :  “Establish procedures for verification to confirm that the iso 22000 HACCP system is working effectively”

  • Have verification procedures been clearly and appropriately established?
  • How are these procedures communicated through the business?
  • Have responsibilities for verification procedures been allocated?
  • Are they being carried out effectively?
  • Are all CCPs covered by the verification programme?
  • Is the information on the HACCP Control Chart up to date?
  • Is there a formal system to trigger amendments?
  • Are control parameters being achieved?
  • Have process capability studies been carried out?
  • How is the data from HACCP being used to improve the system?
  • How is consumer complaint data being used within the verification system?
  • Is there a regular review of CCP failure and product dispositions?
  • Are prerequisite support systems included within the verification programme?

Principle 7 :  “Establish documentation concerning all procedures and records appropriate to these Principles and their application”

  • What format is being used to document the system?
  • Does the iso documentation cover all of the HACCP system operation?
  • How is the documentation controlled with regard to update and issue etc.?
  • Are the records accessible?
  • Are the HACCP records clearly identified by unique reference numbers?
  • Are all documents accurate and current?
  • Are verification procedures documented?
  • How is change control managed?

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