Food safety management system (FSMS), FSSC and HACCP

Безопасность пищевых продуктов сертифицируем по
HACCP,
ISO 22000,
FSSC 22000

Зачем сертифицироваться по ISO 22000

Если Ваш бизнес из области общественного питания или производства продуктов питания, то Вы уже на себе ощутили не только постоянное ужесточение законодательных требований, но и все большее давление со стороны партнеров и заказчиков и требований документальных гарантий качества и безопасности пищевых продуктов.

Есть целый ряд международных норм и стандартов, касающихся процедуры контроля в сфере производства и поставок продуктов питания. В последнее время большинство стало отдавать предпочтение ISO 22000, благодаря его универсальности и сложности. Стандарт сочетает в себе управление системой и контроль критических точек, и является наилучшим доказательством Вашей способнисти обеспечивать качество и безопасность пищевых продуктов.

Some of ISO 22000 Structure

Требования к надлежащей производственной практике

Стандарт –это не перечень точных действий, «что и как» Вы должны делать в производстве своей продукции.

Однако, содержащиеся в нем методические указания, касающиеся технологий процессов изготовления, санитарно- гигиенических требований на производстве, транспотрировки, хранения и систем контроля, примененные конкретно к Вашему производству, автоматически гарантируют оптимизацию процессов, качество и безопасность Вашей продукции.

HACCP

Система HACCP (Hazard Analysis and Critical Control Points) - совокупность организационной структуры, документов, производственных процессов и ресурсов, необходимых для реализации анализа рисков и критических контрольных точек.

Стандарт устанавливает требования долгосрочного использования НАССР (World Health Organization, Codex Alimentarius). Это система превентивных мер (критических контрольных точек) для обеспечения безопасности пищевых продуктов на всех стадиях от производства до продажи конечному потребителю, а именно: производства, переработки, хранения, обработки, транспортировки и розничной продажи.

Акцент делается больше на предотвращение биологических, химических и физических рисков, чем на контроль готовой продукции.

Система менеджмента

Стандарт стал востребованным после установления процедур контроля качества в соответствии с процедурами управления качеством.

Производитель в разработке новых продуктов, имеет возможность интегрировать технологии в практику внутренних требований к качеству продукта с требованиями по обеспечению безопасности продукции.

Развитие и совершенствование системы

Цель сертификации: не блокировка текущего состояния и политики безопасности, наоборот, стремление создавать и регулярно корректировать условия для облегчения развития и совершенствования технологических и социальных процессов в компании.

Задача аудитора: сделать развитие частью автоматических процессов управления компании, в дополнение к регулированию человеческим и финансовым факторами.

Expirience and our improvement

Your employeesґ approach to the system of control.

After the end of the audit ask your employees to their view, If see the benefits of the auditors work and his expertise, approach and clarity of questions and querries

4.2. The spread of the records.

management of external documents. In the area of food there are a large number of international and local regulatory documents. It is necessary to establish a reliable system for acquisition, management and updating, as well as the appropriate and early access to their application for those responsible. The standard requires, and in many beyond the need for legislation to make records. Know that a simple automated system of acquisition will help in many, it is best to use the new technologies that will be a minimum of burden and the staff is fast and learn at the same time allow the secondary and higher management analysis.

7.9. Identification and traceability.

Especially in the field of production, sale and transport of food, this element is extremely important. Based on the logic of communication in the context of "food chain" from the producers of the crops established on the fertilizer producers. To the geographical location of producers, manufacturers of equipment for harvest, a producer of packaging materials, through the primary processors, transporters, warehouses, distributors, secondary processors, to the final consumer of the food commodities.

8. Validation, verification and improvement of FSMS.

The most complex element of all systems, even where food safety management is strategically reviewed whether all the measures together, or in what combination they are able to minimize and eliminate the risk, for which this system was intended.

Our approach to the selected elements of the standard

7.4. Hazard analysis and identification.

An essential component of the system. Assuming the risk which can arise in your organization for food safety, based of state of the art knowledge, the characteristics of the product, local and international recommendations. This may include experience, epidemiological and geographical specificity. The best is to get as much as possible for the analysis of available information and used a lot of resources. Must be considered all levels (from the emergence of raw materials through processing, production to distribution), where food safety may be compromised and the risks arise. Consider the risk of microbiological, chemical and physical (eg. radiation), mechanical. For microbiological hazards in particular are known bacterial contamination (Salmonella, Campylobaktria, etc.), parasitic (especially meat) and viral or prion (Creutzfeld-Jacob disease).

The risks of chemicals is well known and spread. Except primary toxic substances (eg, the natural mycotoxins, etc.) we can only give examples of substances from an environment where raw material ere endangered f.e. as contaminants (residues of pesticides, herbicides, fungicides, Polychlorinated biphenyls (PCBs), Polycyclic aromatic hydrocarbons (PAHs), heavy metals such as cadmium, lead, mercury, antibiotics, hormones) further contamination at harvest (lubricants, solvents) and particle contamination (soil, stones, wood, glass, etc ...). The production and processing chain can result in cross contamination with other products, use of inappropriate concentration of additives - substances in some way to improve the properties of food (food additives must be approved by the state authorities on the basis of long-term knowledge of their toxicological properties, and knowledge of the consumption of the food in a community), colorants (less suitable tatrazin and amratan) as well as cleaning and sanitation substances. Use of inappropriate technology, the emergence of nitrosamines, raises for example. During the production and consumer food chain must be for the vast majority of commodities necessary to monitor the temperature and humidity of environment, whereas these values or the fluctuations allow the application of certain other risks, or their significant increase. These considerations, and risk analysis should be primarily given, to build the basic mechanisms and processes of food safety management system.

5.6. Communication.

Focus its attention in the field of communication on food safety, not only to its employees, but also all external collaborators, and regulatory authorities, suppliers and in particular your customers. The more your customers know your product, the greater the confidence obtained is.

FSMS and the marketing?

The requirement for food safety management system is in the general interest of us all. There are in particular the needs of end customers, but also to other processors in the food chain, and with the requirements of local regulation. People are very sensitive to food safety. A supplier or manufacturer who failed the trust, it is difficult to gain it again.

ISO 9001 a ISO 22000

Authors of ISO 22000 have choosen the simmilar principles as in QMS, and good integrability. This in the advantage for companies with already implemented QMS to upgrade or enlarge the managament system to FSMS, there are common elements (documentation management, internal audits, evaluating of the processes, communication). This is big helps for FSMS implementation. This condition we are taking into account, when preparing integrated offers. Its costs saving option.

Certification process

If you have received our offer and wish to become more familiar with the certification progress, you can download

here.

Контакт:
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Ardak Zhumasheva

Новости
Sep 1 2018 12:00AM ISO 9001, ISO 14001

цертификация по ИСО 9001:2008 и 14001:2004 истекает 15 сентября 2018. Сертификаты и сертификационне логотипы нельзя исползовать с этой мнбвдаты. Сейчас можно исползовать только новые ИСО 9001:2015 и ИСО 14001:2015.

Mar 1 2013 12:00AM ERCA регистрация

Мы начали проект персональной сертификации с регистрацией сертификатов по схеме ERCA.

предыдущие новости