1) HACCP (Hazard Analysis & Critical Control Points) Food Safety Management System
The proactive HACCP Food Safety Management System is based on the CODEX Alimentarius Commission adaptation of the FAO/WHO Guide or guidelines for application of the Hazard Analysis Critical Control Point system, which is by far the most internationally recognized safety and quality assurance system for all food related industries directly in the food chain.
2) ISO 22000 Integrated Food Safety Management System
The Integrated Food Safety Management System specifies requirements for a food safety management system where an organization needs to demonstrate its ability to control food safety hazards in order to ensure that the end products are safe at the time of consumption. It is applicable to all organizations, directly and indirectly in the food chain and regardless of size, which want to implement systems that consistently provide safe products.
The ISO 22000 Integrated Food Safety Management System has been officially published and endorsed as a globally accepted standard for food safety. The ISO 22000 System effectively integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps and combines it with prerequisite programs (PRP(s)) with due consideration of the provisions of ISO 9001 Quality Management System in order to enhance compatibility of the two standards.
3) BRC (British Retail Consortium) Food Safety Management System
Certification to the Standard was developed to establish a common standard for food safety and product quality management, allowing brand owners to demonstrate control and satisfy legal responsibility for products and consumer safety, as well as reducing audit duplication for manufacturers. The Standard has become a benchmark for best practice and is recognized worldwide by brand owners and manufacturers in the supply chain, with more than 20,000 food companies now certificated to the Standard.
The Standard has been developed for manufacturers of food; however, certification throughout the supply chain is available through other BRC Global Standards:
- Global Standard for Packaging and Packaging Materials
- Global Standard for Storage and Distribution
- Global Standard for Consumer Products
- Global Standard for Agents and Brokers
- Global Standard for Retail
4) FSSC 22000 (Food Safety System Certification) Food Safety Management System
Food Safety System Certification 22000 is a new and complete certification scheme that uses the existing standards of ISO 22000, PAS 220 and ISO 22003, which were developed through a wide and open consultation with a variety of organizations.
FSSC 22000 is specifically developed to audit and certify food safety systems of food manufacturers 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 manufacturing (i.e. vitamins, additives and bio-cultures) but excluding technical and technological aids
Quality Management System (ISO 9001) represents an international consensus on good quality management systems and related supporting standards.
The system aims to set out the criteria for a quality management system and can be implemented by any organization, large or small, regardless of its field of activity. In fact, ISO 9001 is implemented by over one million companies and organizations in more than 170 countries.
The ISO 14001 Environmental Management System maps out a framework that a company or organization can follow to set up an effective environmental management system. It can be used by any organization regardless of its activity or sector.
ISO 14001 can provide assurance to company management and employees as well as external stakeholders that environmental impact is being measured and improved.
The burden of occupational injuries and diseases is significant, both for employers and the wider economy, resulting in losses from early retirements, staff absence and rising insurance premiums.
ISO 45001 will help organizations reduce this burden by providing a framework to improve employee safety, reduce workplace risks and create better, safer working conditions, all over the world.
Good Distribution Practice for Medical Devices seek to ensure all products are consistently stored, transported and handled under suitable condition as required by the product specification. In order to provide such assurance, a set of appropriate procedures must be developed and documented, suitably qualified personnel to handle the tasks, and appropriate facilities and equipment be used.
All manufacturers in the cosmetics products industry must manufacture the products so as to ensure that they are fit for their intended use, comply with the requirements of the exporting and importing countries and do not place users and consumers at risk due to inadequate safety, quality or efficacy. To achieve the quality objective reliably, most countries would rely on the PIC/S GMP Guide (Pharmaceutical Inspection Convention and Pharmaceutical Inspection Co-operation Scheme) to implement a comprehensive and well-designed implementable system of Quality Assurance Incorporating Good Manufacturing Practice and thus Quality Control.
The GMP system is a critical prerequisite program for the implementation of HACCP and ISO 22000 Food Safety Management System. It helps to optimize resource utilization by adopting a proactive control of critical aspects through thoughtful factory design, process flow, raw material receipts, inspection and storage, delivery vehicles maintenance, pest control programs and equipment maintenance etc.
All manufacturers in the pharmaceutical industry must manufacture medicinal products so as to ensure that they are fit for their intended use, comply with the requirements of the exporting and importing countries and do not place patients at risk due to inadequate safety, quality or efficacy. To achieve the quality objective reliably, most countries would rely on the PIC/S GMP Guide (Pharmaceutical Inspection Convention and Pharmaceutical Inspection Co-operation Scheme) to implement a comprehensive and well-designed implementable system of Quality Assurance Incorporating Good Manufacturing Practice and thus Quality Control.
This program helps food safety management certified organizations to keep their food safety system current and effective. It consists of these components:
- Compliance to Third Party Certification Audits
- Continuous Improvement Audits
- Refresher Training for Management and Food Handlers
- Updates on new code of practices, guidelines and standards affecting food safety
- A ‘working partner’ to provide on-going consultation in your food safety operations.
- Annual Training Needs Analysis
This program helps operators, directly and indirectly in the food chain, to establish a system of Standard Operating Procedures (SOPs) and checking system to ensure hygiene practices are observed among product handlers. This is a critical pre-requisite program for the successful implementation of any food safety management system.
In today’s food service operations, on site kitchen is subjected to high rental costs and lack of human talent. This program will assist operators to identify the key raw materials and apply the appropriate cooking style and temperature in order to enable an operation to be scalable and sustainable.
Well-designed central kitchens and food plants will affect the effectiveness and efficiency work flow in the manufacturing of food products. An effective design ensures that food handling activities do not compromise food safety and diligently meet local regulations governing the industry.
Well-designed cleaning and sanitation program will effectively reduce labour reliance on the daily cleaning activities. System based cleaning agents will serve to clean using the least resources and achieve maximum effectiveness and efficiency.