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Category Archives: ISO 22000

Punyam Management has Successfully Completed ISO 22000 Internal Auditor Training Program for Gujarat Ambuja Exports

ISO 22000 Internal Auditor training

Classroom training for ISO 22000 Internal Auditor

Punyam Management has organized and successfully completed one day training program on subject “Internal Auditor Training on HACCP and ISO 22000 Food Safety Management System” at Gujarat Ambuja Exports ltd as part of food safety system implementation and ISO 22000 certification consultancy. The internal auditor training has been given by experienced Food safety auditor of Punyam. The aim of the ISO 22000 training program is to help the client to achieve maximum benefit from implemented food safety and quality management system in the organization.

Highlight and Aim of ISO 22000 Internal Auditor Training

The aim of the entire food safety auditor training program was to provide information about How Hazard Analysis and Critical Control Point (HACCP) can be a part of good manufacturing practice and How to audit implemented food safety management system as per ISO 22000 standard. The ISO 22000 training program at Ambuja was taken in two parts; one was classroom training, which provided to management staff, which helps them to understand food safety system requirements and HACCP based food system and quality system auditing process. Second part was Actual practical training of food safety management system auditing under observation of food safety auditor of Punyam.

HACCP Training at Gujarat Ambuja Exports

HACCP Training at Gujarat Ambuja Exports by Food Safety Auditor from PUNYAM

The ISO consultant and ISO internal auditor team of Punyam Management Services had prepared presentation slides on ISO 22000 auditor training and required documents including HACCP audit checklist and ISO 22000 audit checklists to train all technical and management staff of Gujarat Ambuja Exports. and successfully implements Food Safety Management System as per ISO 22000 and HACCP Food certification.

About Gujarat Ambuja Exports

Gujarat Ambuja Exports Limited is a leading Indian Company providing starch and starch good quality products and world class services. Gujarat Ambuja Exports located Himatnagar, and organization’s huge infrastructure meets the quality and food safety requirements. Gujarat Ambuja Exports is principally involved in agro-processing and has focused on exports, competing in the global market.

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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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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?

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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