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Category Archives: Food Management System

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?

Read about global brc standards and its benefits.

 

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Know about ISO 22000 Certification and best consulting practices

The overall procedure of to becoming an ISO 22000 food safety management system certified can be daunting. ISO 22000 standards for food safety management system and certification is the buzzword for any organization to establish system oriented work culture. The manual are written in a way that most of us can just realize what they are saying and in ISO 22000 manual, it should document micro level how the activity is done in the company. Nowadays, some ISO consultants are available to assist in the ISO and other safety standards procedure. These specialists are experts in providing ISO 22000 consulting and ISO training.

Consultant role in ISO 22000 implementation:

ISO 22000 is consist of few strategic objectives which are valuable because it cut across areas like regulatory (reference to product design, production and development), technology-wise (the acquisition and use of state of the art technologies) and Food management system and food safety services. Other objectives of ISO 22000 is consistent development in food management to all areas of business of the food organization, excellent business ethic with suitable business accomplish, appropriate treatment of food safety and effective as well as efficient safety requirements.

Today, International Organization for Standardization (ISO) certification had been playing vital roles and publishing the standard as well as revising the standard. At present the latest standard is ISO 22000-2005 standards for food management system health and safety management system. So many manufacturing organizations are affianced to spring up from time to time and this requires need to get their activities sanctioned and monitored.

ISO consultants help out you to know as well as to manage new & existing standards in effective manner. Joining of qualified ISO professional can be assured you that you are properly executing the processes. ISO consultant helps you to utilize your ISO 22000 audit software programs to ISO 22000 document and execute your new program. Some ISO 22000 consulting firms also provide ISO 22000 awareness training; documentation training, internal auditor training and lead auditor training. Also good consultant follow best practices in establishing the system and Quantifiable objectives to create vibrant work culture. These in turn reduces your all cost as well as make meaningful system.

ISO 22000 consultants helps not only for gaining new one ISO 22000 certification but also helps the organization which has been already ISO 22000 certified for many years by keeping it abreast the new issues as well as standards. An ISO 22000 consultant helps your business to attain reduce risk of food safety in organization and most performance and reimbursement from your quality control standards.

Several ISO 22000 consulting firms provide individual as well as inclusive packages. The comprehensive packages consist of training for internal ISO 22000 audit, training for the implementation of ISO 22000 standards, training for ohsas documentation and training for lead auditors as well as training on goal setting and Key result areas. While you are intended to implement all these ISO standards then you must know that your management team is on board along with the changes and fully understand of the implications and importance.

ISO 22000 consultants also provide training for individual areas. Today, there are many online sources which provide ISO 22000 certification, iso 22000 pdf, food certification consulting, ISO slides for six sigma, six sigma training and more. These online source offer ISO certification for ISO 22000, ISO 9001-2008, OHSAS 18001, ISO 14001, ISO 17025, hse integrated standard, ISO 27001, BRC food safety, ISO 50001, ISO USA and more.

Advantages of ISO 22000 Certification and consulting

  • Assists your business to build customers trust as well as confidence in the company and its food products.
  • ISO certified company is more able to control the organization resources like input, transforming and output resources.
  • It provides approach of ‘input-transforming-output’ process that will enhance organization’s monitoring as well as control strategy in reference to quality and other matters.
  • Helps your business to reduce loss which may consequence as a result of producing goods that could not meet customers’ specification or below industrial or international standard(s).
  • It helps for ensuring as well as keeping the organization focus in provisions of standard & quality.
  • It underlines on proper documentation and product design which is requirement to build a strong company in terms of policy as well as strategies.
  • It refines your processes as well as makes target oriented work culture.

Organizations which considering enchanting the ISO 22000 plunge, for them an overview class on standards, certifications and regulations are tremendous place to start. By attending the ISO training courses, you can get enormous amount of knowledge as well as idea of what the process entails.
You have to choose an ISO consulting firm as per your company’s particular needs. The good consulting firms provide readymade document packages including ISO 22000 manual, procedures, forms, standard operating procedures, templates and audit checklist. Some ISO consulting firms are dedicated to create individual training programs that specific to your company. These ISO consulting firms develop a comprehensive plan that meets goals of your business. Few ISO consulting firms are engaged in to offer only generic or per-packaged training and advice.

Global Manager Group stands with mission and purpose to assist food organizations for achieving business excellence with help of the ISO 22000 standard implementation as well as improvement of the business system. Also provides iso 22000 certification training and iso 22000 manual, iso 22000 templates as well as other ISO standards documents and training presentation.

 

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BRC Food Safety Standards issue-6 – overview

The BRC Global standard for food safety was developed by the British Retail Consortium (BRC), UK trade organization that represents the interests of retailer. The BRC’s Global Standard for Food Safety was created to establish a standard for due diligence and supplier approval. All requirements of brc food safetyare generic and are intended to be applicable to all organizations of any type and size provided. By implementing brc food standard food safety management system, any organization get iso certification or registration for its food safety management system by an external certifying body for conformity to BRC global standard for food safety.

BRC Global Standard For Food Safety

BRC Global Standard For Food issue-6

BRC global standard for food safety issue 6 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. The updated version of food standard brc issue 6 specifies to enable the organization to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, and safe for the consumer.

BRC food standard can be used by any organization directly or indirectly involved in the food industries. It applies to all organizations in the food chain. It doesn’t matter how complex the organization is or what size it is, brc food safety can help ensure the safety of its food products. In most cases brc food safety certification is a per-condition for supplying to UK retailers. It has been adopted by organizations throughout the world. Third-party certification to the standard helps manufacturers, brand owners and retailers fulfill their legal obligations and safeguard consumers.

BRC food system covers a comprehensive scope of product safety areas, as well as the legal and due diligence responsibilities of both the supplier and the retailer. The key requirements of the BRC food standard are adoption and implementation of a HACCP system, effective quality management system and factory environmental standards, processes and products and establishing process monitoring and verification system to control food hazards by scientific approach.

The Industries ranging from primary producers, processors, manufacturers, food service providers and other service providers apart from product suppliers can be covered under this brc training and food safety certification. These include organizations that produce feed for animals that produce food for animals that will be used as food. It also encompasses organizations that produce materials that will eventually come into contact with food or food components. It is a scientific approach to identify hazards and establish controls based on HACCP plan to control hazards and critical control points and it is a food safety with focus on prevention.

Source: Globalmanagergroup.com
View documentation and training presentation on brc food standard here.

 

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