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Tag Archives: food certification

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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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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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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