CONSULTANCY: Management Systems & Standardization

Consultancy for HACCP Plan Development, Validation and Implementation

WHY HACCP?

Scope of work

ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place.

The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:

• interactive communication
• system management
• prerequisite programs
• HACCP principles

Benefits of having ISO 22000:2005 system

The purpose of ISO 22000 is to provide a practical approach to ensure the reduction and elimination of food safety risks as a means to protect consumers. ISO 22000 is intended to help organizations:

• Embed and improve the internal processes needed to provide consistently safe food
• Provide confidence to the organization and the management team that the organization’s practices and procedures are in place and that they are effective and robust
• Provide confidence to customers and other stakeholders (through the ISO 22000 certification process) that the organization has the ability to control food safety hazards and provide safe products
• Provide a means of continual improvement that ensures that the food safety management system is reviewed and updated so that all activities related to food safety are continually optimized and effective
• Ensure adequate control at all stages of the food supply chain to prevent the introduction of food safety hazards

FSSC 22000 has been developed for the certification of food safety systems of the organizations in the food chain which process or manufacture animal products, perishable vegetal products, products with a long shelf life and (other) food ingredients like additives, vitamins and biocultures and food packaging manufacturing.

Benefits of the FSSC System

▪ ISO-based supply chain approach.

▪ GFSI accepted

▪ Use of existing, independent, international standards.

▪ ISO 22000, ISO 22003 and technical specifications for sector PRPs.

▪ ISO/IEC 17021 accreditation (system & process approach).

▪ Wide scope: food manufacturing (slaughtering and pet food included).

▪ Stakeholder approval & commitment (industry, retailers, ngo-s)

▪ In depth and rigorous food safety audits.

▪ Independent scheme management.

▪ Transparency.

▪ Non profit management by the Foundation for Food Safety Certification.

▪ Recognized by the European cooperation for Accreditation (EA).

SCOPE OF FSSC 22000 Consultancy

This scheme is intended for the consultancy of the food safety system of organizations in the food supply chain that process or manufacture:

• Perishable animal products (i.e. meat, poultry, eggs, dairy and fish products)
• Perishable vegetal products (i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables)
• Products with long shelf life at ambient temperature (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt)(bio)chemical products for food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids
• Food packaging material manufacturing

INTRODUCTION

Islam is not a mere religion.  It is a way of life with rules and manners governing every facet of life. Since food is an important part of daily life, food laws carry a special significance. Muslims are expected to eat for survival, to maintain good health and not to live for eating. In Islam, eating is considered to be a matter of worship of God like prayer, fasting, alms-giving and other religious activities. A Muslim eats to maintain a strong and healthy physique in order to be able to contribute his knowledge and effort for the welfare of the society.  Muslims are supposed to make an effort to obtain the best quality nutritionally. It is mentioned in a Hadith that the prayer of a person is rejected by Allah if his food is haram. Another Hadith states that hell-fire is more deserving of the flesh which has been nourished with haram.

HALAL

Halal means permitted, allowed, lawful or legal. In relation to food or drink it means that the food or drink is lawful, permitted or allowed for Muslims. Most food and drinks are considred Halal unless they are stated in clearly in the Quran (Holy book of Islam) and Hadith (Prophetic saying) as forbidden o non-Halal.

Haram

It means prohibited, not allowed, Unlawful, illegal. It is opposite to Halal

Examples of Haram include the meat of dead animals and birds, flesh of swine, intoxicating drugs and alcoholic beverages.

Mashbooh

Any food or drink which one cannot determine if it is Halal or Haram due to insufficient information, unreliable evidence etc. is categorized as Mashbooh. One example of Mashbooh product is Whey powder. Rennet is used in the manufacturing of whey powder. Rennet can be derived from animal rennet as well as non-animal rennet. If it is derieved from pigs or animas that are not slaughtered in accordance with the Islamic law then it will be Haram. If the source of rennet is not known then it will be classified as Mashboo. According to the following Hadith, Muslims must not consume anything which is Mashbooh.

Benefits of Halal Certification

• Halal certified can enhance the marketability of his products to over 50million Halal Consumers in Europe and over 1.6 billion worldwide.
• If company is exporting or planning to export then Halal Certificate will help to meet the importing countries requirements particularly if It is Muslim countries.
• If the product is used as an ingredient by your customer then it will help the customers to obtain Halal certification and therefore maintain the customers which may also increase the sales.
• Halal certified products can be advertised as Halal and can also display the registered trademark Halal Logo on the packaging, hence making products readily acceptable by Halal consumers.

GLOBAL G.A.P.’s roots began in 1997 as EUREPGAP, an initiative by retailers belonging to the Euro-Retailer Produce Working Group. British retailers working together with supermarkets in continental Europe become aware of consumers’ growing concerns regarding product safety, environmental impact and the health, safety and welfare of workers and animals.

GLOBALG.A.P. today is the world’s leading farm assurance program, translating consumer requirements into Good Agricultural Practice in a rapidly growing list of countries – currently more than 100.

BENEFITS OF GLOBAL G.A.P

• Establish the foundation to achieve GLOBALG.A.P. Certification through a stepwise improvement plan.
• Reduce your exposure to food safety risks.
• Improve your traceability and reassure your buyers using your LGN, your unique 13-digit localg.a.p. Number that identifies you in the GLOBALG.A.P. Database.
• Access local and regional markets through a local program based on the globally recognized GLOBALG.A.P. Certification System.
• Improve the efficiency of your farm management.
• Comply with legislation on food safety and proper hygiene.

Planning
Building and Layout

ISO/IEC 17025 General requirements for the competence of testing and calibration laboratories is the main ISO standard used by testing and calibration laboratories. In most major countries, ISO/IEC 17025 is the standard for which most labs must hold accreditation in order to be deemed technically competent. In many cases, suppliers and regulatory authorities will not accept test or calibration results from a lab that is not accredited. Originally known as ISO/IEC Guide 25, ISO/IEC 17025 was initially issued by the International Organization for Standardization in 1999. There are many commonalities with the ISO 9000 standard, but ISO/IEC 17025 is more specific in requirements for competence. And it applies directly to those organizations that produce testing and calibration results.

The standard was first published in 1999 and on 12 May 2005 the alignment work of the ISO/CASCO committee responsible for it was completed with the issuance of the reviewed standard. The most significant changes introduced greater emphasis on the responsibilities of senior management, and explicit requirements for continual improvement of the management system itself, and particularly, communication with the customer.

The ISO/IEC 17025 standard itself comprises five elements that are Scope, Normative References, Terms and Definitions, Management Requirements and Technical Requirements. The two main sections in ISO/IEC 17025 are Management Requirements and Technical Requirements. Management requirements are primarily related to the operation and effectiveness of the quality management system within the laboratory. Technical requirements includes factors which determines the correctness and reliability of the tests and calibrations performed in laboratory.

Laboratories use ISO/IEC 17025 to implement a quality system aimed at improving their ability to consistently produce valid results. It is also the basis for accreditation from an accreditation body. Since the standard is about competence, accreditation is simply formal recognition of a demonstration of that competence. A prerequisite for a laboratory to become accredited is to have a documented quality management system. The usual contents of the quality manual follow the outline of the ISO/IEC 17025 standard.

ISO 9001:2015 sets out the criteria for a quality management system and is the only standard in the family that can be certified to (although this is not a requirement). It can be used by any organization, large or small, regardless of its field of activity. In fact ISO 9001:2015 is implemented by over one million companies and organizations in over 170 countries.

This standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of top management, the process approach and continual improvement. These principles are explained in more detail in the pdf Quality Management Principles. Using ISO 9001:2015 helps ensure that customers get consistent, good quality products and services, which in turn brings many business benefits.

Benefits to your organization

• Provides senior management with an efficient management process
• Sets out areas of responsibility across the organisation
• Mandatory if you want to tender for some public sector work
• Communicates a positive message to staff and customers
• Identifies and encourages more efficient and time saving processes
• Highlights deficiencies
• Reduces your costs
• Provides continuous assessment and improvement
• Marketing opportunities

Benefits to your customers:

• Improved quality and service
• Delivery on time
• Right first time attitude
• Fewer returned products and complaints
• Independent audit demonstrates commitment to quality