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HACCP provides businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems. Food safety management systems built in accordance with the principles of HACCP have a clearly defined structure

Process Based System: Business will benefit from a clear definition of processes and procedures. Effective communication and continual process improvement are the cornerstones of a functioning management system.

Customer and Consumer Confidence: A controlled food operating environment and effectively implemented and applied food safety system will improve customer and consumer confidence in the safety of food.

Risk Management: It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution, point of sale to consumption and beyond. It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities.

Management Responsibility: It enables management throughout a business to demonstrate their commitment to the production and supply of safe products and within facility environments that are favorable for the production or supply of safe food.

Relationship Improvement: To enhance the relationships between organizations in the food chain, customers and enforcement agencies.

Records: Record-keeping enables a more efficient and effective government and customer oversight, and allows investigators to see how well a firm is complying with food safety laws over a period of time rather than how well it is doing on any given day. The documentation within a food safety system facilitates the inspection activities of food inspectors.

Legal Protection: It has been widely accepted that HACCP based systems present the food industry with the most effective management tool to enable the production and supply of safe food. As such, the adoption of this approach can offer a legal defence in the event of an outbreak of food borne diseases.

Trading Benefit: HACCP based approaches are a benefit to companies seeking to meet customer and legal requirements whether in the domestic or for the export market.

Alignment with other management systems: HACCP based food safety management systems can be combined with other management systems such as ISO 9001:2008. This combination provides a hazard analysis approach with pre-requisite programmes along with a framework to manage a food safety system.

Seven Basic Principles of HACCP
The seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.

The main benefits of HACCP are:

  • • Saves your business money in the long run
  • • Avoids you poisoning your customers
  • • Food safety standards increase
  • • Ensures you are compliant with the law
  • • Food quality standards increase
  • • Organizes your process to produce safe food
  • • Organizes your staff promoting teamwork and efficiency
  • • Due diligence defence in court.

The BRC Global Standard is for Food Safety. This certification many times becomes necessary for doing business with UK and many European retailers and other global retailers. This food quality standard focuses on HACCP ( Hazard analysis critical control point), food safety management system, competence of personnel performing various processes that has effect on food quality and various controls on processes, raw materials, infrastructure and work environment, This standard is most applicable to manufacturers of food contact packaging for retailers labeled products and branded products as well.
Manufacturers have an obligation to put appropriate systems and controls in place to ensure the suitability of their packaging for safe food use.
The BRC and IOP (Institute of Packaging) have developed this standard to assist retailers and food manufacturers in the fulfillment of their legal obligations. This Standard will help in the protection of the consumer by providing a common basis for the audit of companies supplying packaging for food products to retailers.

We provide BRC certification for food, consumer products, packaging and storage ; distribution suppliers. The standard has been adopted by food manufacturers throughout the world, especially by those organizations supplying British retailers. Third-party certification to the standard helps manufacturers, brand owners and retailers fulfill their legal obligations and safeguard consumers. The standard covers a comprehensive scope of product safety areas, as well as the legal and due diligence responsibilities of both the supplier and the retailer.
Benefits Of BRC Registration
  • • Customers, employees, stockholders and competitors develop sustainable respect for an organization which demonstrates its commitment to food safety and/or packaging regulations
  • • Operating costs drop as rework reduces, efficiencies increase and non-compliance penalties reduce
  • • Improved credentials to supply retailers
  • • An enhanced food safety and food safety management system
  • • A demonstrable commitment to producing safe food. Increased customer confidence in your product's safety and quality.

The word kosher means proper or acceptable and it has informally entered the English language with that meaning. Kosher foods are those that conform to the rules of Jewish religion. These rules form the main aspect of kashrut, Jewish dietary laws.

Reasons for food being non-kosher include the presence of ingredients derived from non-kosher animals or from kosher animals that were not properly slaughtered, a mixture of

meat and milk, wine or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed or even the use of cooking utensils and machinery which had previously been used for non-kosher food. For Kosher Certification, Kosher Consultancy, Kosher Documentation, please contact us for further information. The word "kosher" can also be used, and often is used, to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use. Though Jewish dietary law is very complex, we have given below some general simplified guidelines:-

  • • Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals.
  • • Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law.
  • • All blood must be drained out from meat and poultry or broiled out of it before it is eaten.
  • Certain parts of permitted animals may not be eaten.
  • • Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be eaten)
  • • Meat (the flesh of birds and mammals) cannot be eaten with dairy. Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. (According to some views, fish may not be eaten with meat).
  • • Utensils (including pots and pans and other cooking surfaces) that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food may not be used with kosher food. This applies only where the contact occurred while the food was hot.
  • • Grape products made by non-Jews may not be eaten.
  • Steps for KOSHER Certification
  • • Details of Products to be certified, Factory address, List of Raw material for each product to be furnished to us
  • • List of other products being manufactured in your unit other than the Kosher products
  • • Undertaking if you were certified earlier for Kosher
  • • Undertaking that the factory does not have any animal sources used for manufacturing
  • • Five samples to be submitted to us for Kosher laboratory testing
  • • The samples will be sent to laboratories across 5 continents for testing
  • • A factory audit for Kosher requirements will be conducted to review the hygiene practices and process
  • • Upon receipt and review of Kosher laboratory reports after 10 working days, the Kosher certificate will be released
  • • Kosher Certificate validity 12 months
  • • Additional products can be added for Kosher certification only during renewal

CMMI (Capability Maturity Model Integration) is a process improvement approach that provides organizations with the essential elements of effective processes, which will improve their performance. CMMI-based process improvement includes identifying your organization’s process strengths and weaknesses and making process changes to turn weaknesses into strengths.

ISO 20000 Information Technology Service Management (ISTM)

More and more companies are now becoming dependent of Information Technology infrastructure to meet the business requirements and to remain competitive in the global market. An integrated framework for delivering and managing IT services to the customers can provide better control, greater effectiveness and opportunities for improvement within the company.

It provides a framework and assessment specification for a company to effectively deliver and manage IT services. ISO 20000 can be implemented internally by an IT department or externally by a business that provides Information Technology services for its customers.