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Certification and Quality
Hazard Analysis Critical Control Point
(HACCP)
HACCP is a state of the art system/concept to
ensure food safety. It is a preventive quality
assurance process designed to provide increased
control and monitoring during critical stages
of the food processing chain and is accepted worldwide.
Buyers in different parts of the world often demand
HACCP Certification or compliance.
HACCP is the acronym for Hazard Analysis Critical
Control Point. It is a food safety tool
developed by the food industry for the food industry.
HACCP examines every step in a food operation,
identifying specific hazards as well as implementing
effective control measures and verification procedures.
HACCP is not a zero risk system. It is designed
to minimise risk and as such it is a risk management
tool.
HACCP
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Can be applied throughout the food chain
(“from farm to fork,” “from
paddock to plate”, etc.)
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Increases confidence in food safety
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Requires full commitment and involvement
of management and workforce
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Requires a multidisciplinary approach
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Is compatible with the implementation
of quality management systems
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Is the system of choice for Food Safety management
TÜV South Asia also provides expertise in
the development and implementation of HACCP programs
in different processed food industries including
Seafood Processing. All Seafood exports to USA
now come under "HACCP Regulation" as
envisaged by the USFDA (U.S Food and Drug Administration).
B.R.C. Certification
Retailer branded products represent over 50% of
all food sold in the U.K. Under the terms
of the Food Safety Act 1990, Retailers have an
obligation to take all reasonable precautions
and exercise all due diligence to avoid failure,
whether in the development, manufacture, distribution,
advertising or sale of food products to the consumer.
The obligation in the context of Retailer branded
products includes the verification of technical
performance at food production sites. Until
recently, each Retailer used to undertake this
activity separately. They used to verify food
production site performance against their individual,
internally developed standards. In some
instances verification was undertaken by the Retailers’
in-house technologists and in other instances
by third party inspection bodies.
Technical inspection of supplying companies’
production premises forms only part of the Retailer’s
due diligence system, and the acceptance for a
company to supply, rests with the individual Retailer.
BRC Technical Standard: The Standard
requires
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A documented Quality Management System
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Control of Factory Environment Standards,
Product, Process and Personnel
Benefits:
There are a number of benefits arising from the
introduction of the BRC Technical Standard:
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A single standard and associated protocol
allowing inspection to be carried out by Inspection
Bodies, who are accredited against the European
standard;
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Single verification commissioned by the supplier,
in line with an agreed inspection frequency,
allows Suppliers to report the status to those
customers who recognize the Standard;
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Comprehensive covering all areas of product
safety and legality;
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Addresses part of the due diligence requirements
of both the supplier and the retailer;
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Within the associated inspection protocol,
there is a requirement of Ongoing Surveillance
and Confirmation of follow up of corrective
actions of non conformance;
There will be future recognition of Inspection
Bodies in countries where product is sourced.
EUREPGAP Certification - Protocol
for Fresh Fruit & Vegetables
What is it? The EUREP GAP (Fresh Fruit
& Vegetable) Protocol describes essential
elements and develops best practice for global
production of fresh produce and horticultural
products. It demonstrates to customers a company's
commitment and ability to produce safe and clean
food, under an exhaustive system (HACCP) verified
by an internationally recognized independent third
party.
Background:
EUREP (Euro Retailer Produce Working Group), represents
leading European food retailers and uses GAP (Good
Agricultural Practice) as a framework for verification.
It is presently specifically designed for businesses
in the fresh produce supply chain. It offers a
means of incorporating Integrated Crop Management
(ICM) and Integrated Pest Management (IPM) practices
within the framework of commercial agricultural
production.
Based on its success and involvement of a wide
range of stakeholders EUREPGAP is now also working
on a standard for Livestock, Flowers, Coffee and
Combinable Crops.
Benefits:
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Ensures retailer and consumer confidence
through responsible and sustainable production
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Complies to the minimum standard acceptable
to leading retail groups in Europe
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Incorporates IPM and ICM in commercial agricultural
production
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Supports the basic principles of HACCP (
BRC)
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Primary producers, retailers like Sainsbury,
Mark & Spencers, grower-associations,
traders and their organizations can be certified
against EUREP GAP standards. The following
sectors are covered: fruits, vegetables, potatoes,
salads, cut flowers, nursery stock
ISO 22000
ISO 22000:2005 specifies requirements for a food
safety management system where an organization
in the food chain needs to demonstrate its ability
to control food safety hazards in order to ensure
that food is safe at the time of human consumption.
It is applicable to all organizations, regardless
of size, which are involved in any aspect of the
food chain and want to implement systems that
consistently provide safe products. The means
of meeting any requirements of ISO 22000:2005
can be accomplished through the use of internal
and/or external resources.
ISO 22000:2005 specifies requirements to enable
an organization:
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To plan, implement, operate, maintain and
update a food safety management system aimed
at providing products that, according to their
intended use, are safe for the consumer,
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To demonstrate compliance with applicable
statutory and regulatory food safety requirements,
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To evaluate and assess customer requirements
and demonstrate conformity with those mutually
agreed customer requirements that relate to
food safety, in order to enhance customer
satisfaction,
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To effectively communicate food safety issues
to their suppliers, customers and relevant
interested parties in the food chain,
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To ensure that the organization conforms
to its stated food safety policy,
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To demonstrate such conformity to relevant
interested parties, and
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To seek certification or registration of
its food safety management system by an external
organization, or make a self-assessment or
self-declaration of conformity to ISO 22000:2005
Fami-QS Certification
Fami-QS is a derivation of European Feed Additives
and Premixtures Quality System. The European Regulation
on Feed Hygiene (183/2005) sets up hygiene and
safety requirements for the whole feed chain -
this includes feed additives and premixtures.
This Regulation also promotes the establishment
of codes of practice in the feed chain. Therefore
the feed additive industry has decided to establish
a code of practice covering feed additives and
premixtures (as defined in Regulation 1831/2003/EC
on additives for use in animal nutrition).
This code is the FAMI-QS Code of Practice for
Feed Additive and Premixture Operators, a public
document from which its content can be freely
followed by any feed additive or premixture operator.
Running side by side, a parallel and independent
certification system has been developed by FAMI-QS
Asbl. Participation in the FAMI-QS auditable system
is based on voluntary commitment.
The FAMI-QS Code is certified by independent certification
bodies, and run by the FAMI-QS Asbl association.
TÜV SÜD is one of the few certification
bodies which is accredited to certify to the Fami-QS
Code wordwide.
IFS Certification:
Supplier audits have long been an inherent part
of retail and industry. In the past, audits have
been carried out by the retailers’ quality
assurance departments. Now the situation has changed
because of growing demands of consumers, the rising
incidence of claims for damages. The globalisation
of commodity flow have also put the development
of a uniform standard on the agenda. A solution
had to be found to reduce the costs associated
with a multitutde of audits, for both retailers
and suppliers. At an international level, the
"The Global Food Safety Initiative"
was created, seeting up a general framework with
its \"Guidance Document\". In 2002,
in order to create a common food safety standard,
German food retailers from the HDE (Hauptverband
des Deutschen Einzelhandels) developed a
common audit standard called International Food
Standard or IFS. In 2003, French food retailers
(and wholesalers) from the FCD (Fédération
des entreprises du Commerce et de la Distribution)
joined the IFS Working Group and have contributed
to development of IFS version 4. The aim of the
IFS is to create a consistent evaluation system
for all companies supplying retailer branded food
products with uniform formulations, uniform audit
procedures and mutual acceptance of audits, which
will create a high level of transparency throughout
the supply chain. The IFS defines requirements
in content, procedure, evaluation of audits and
a requirement profile for the certification bodies
and auditors.
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Structure of the IFS (catalogue of requirements):
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Management of the Quality System
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Management Responsibility
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Measurements, Analyses, Improvements
The auditor audits against the IFS standard which
is divided into two levels. After clearing the
higher level the organization can apply for a
recommendation.
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Foundation level: These criteria are considered
as minimum requirements for the international
food industry.
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Higher level: These criteria are considered
as a high standard in the food industry.
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Recommendations: This criteria is recommended
for all auditees, who wish to demonstrate
"best practice" in the sector.
GMP+ Certification
GMP+ provides the basic foundation for the development
of a Food Safety and Quality Management System,
i.e. Hazard Analysis Critical Control Point (HACCP).
Good Manufacturing Practice (GMP) Good Agricultural
Practice (GAP) are minimum sanitary and processing
requirements which should apply to all food processing
establishments. GMP generally relates to good
housekeeping practices concerning food safety
and quality issues.
Many food industry sectors have implemented Good
Manufacturing Practices for food processing establishments
as the foundation upon which they have developed
and published more specific practices for food
safety in their particular industry sector
Area of application:
GMP01: general
GMP02: mixed fodder
GMP03: pre-mixtures
GMP05: raw feeding stuff
GMP07: transport
GMP09: admixtures
GMP13: QC-PDV
Hygiene audits and training programs:
Hygiene audits is a global initiative, which addresses
the need of all players in the retail & hospitality
industries with regard to safe food practices
and the implementation and monitoring of good
hygiene standards. It follows the international
trend of outsourcing hygiene management to established
experts, relieving you of the requirement for
an in-house function.
Consumers are becoming more aware and more demanding
of health and safety issues when it comes to food.
Brand loyalty is encouraged through the demonstration
that you are committed to upholding a safe and
hygienically acceptable establishment.
Hygiene audits help the companies to:
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Protect & enhance reputation and brand
loyalty.
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Promote consumer confidence.
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Conform to regulatory and market requirements.
Voluntary Product Certification
TÜV SÜD South Asia can verify conformity
with standards, procedures and technical / regulatory
specifications as defined in the certification
scope. It can be used to certify origin,
purity, variety or other product characteristics
The Test procedures are:
A step-approach is followed
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Planning - Analyze the product and production
systems
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Define test criteria and procedures
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Decide on the scope of testing
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Evaluation
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Implementation of test criteria and procedures
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Data collection for product criteria –
VERTICAL
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Data collection for system criteria –
HORIZONTAL
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Beginning of product certification
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Verification
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Regular testing and/or auditing
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Compare test effort to sales volumes
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Data capture and processing
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Analysis of market trends
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Customer and consumer information
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