HACCP, Cosmetic GMP, BRC, ISO 22000, FSSC 22000 Certification in Delhi,Dehradun,Pune,Nashik,Sonepat,Mumbai,Pune - HACCP CERTIFICATION, BRC Certification consultants, ISO 22000 Certification

The certification is designed to prevent problems before they occur and to correct them as soon as they are detected.
A process control system that identifies and prevents microbial, chemical and other hazards in food. Potential food hazards could be biological (microbes); chemical (toxin); or physical (adulterants).

All the available Food Safety Systems are based on Codex Principles & HACCP Hazard Analysis Critical Control Point is a seven-step logical tool develop a food safety plan.

ISO 22000 is a safety standard that is accepted and trusted the world over. Organisations that implement the ISO 22000 standard demonstrate compliance with all relevant regulatory food safety requirements. The intention of this standard is to plan, implement, operate, maintain and update a food safety management system aimed at providing food products that are safe for the consumer.

BRC Food & IOP are a comprehensive set of specifications covering the  whole spectrum of product safety areas with thorough focus on Pre Requisite Programs such as Personal & Plant Hygiene and Sanitation and the standards are benchmarked by GFSI. The certification of BRC is much applicable to the food exporters to UK & Europe. 

Consultants for FSSC 22000 V5 food safety system certification in India, Delhi, Gurgaon, Jalandhar, Baddi, Kanpur, Pune, Bangalore, Nashik, Faridabad,Ludhiana, Ahmedabad, Mumbai, Rajkot

The Food Safety System Certification scheme FSSC 22000 (Also referred to as FS22000) is a Global Food Safety Initiative (GFSI) benchmarked certification scheme.
The Foundation for Food Safety Certification was founded in 2004. The Foundation developed FSSC 22000, the ISO 22000 and PAS 220 based certification scheme for certification of food manufacturers.

Requirements in the ISO 22000 Standard include :

• Having an overall Food Safety Policy for your organization, developed by top management.
• Setting objectives that will drive your companies efforts to comply with this policy.
• Planning and designing a management system and documenting the system.
• Maintaining records of the performance of the system.
• Establishing a group of qualified individuals to make up a Food Safety Team.
• Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
• Having an emergency plan
• Holding management review meetings to evaluate the performance of the FSMS
• Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
• Following HACCP principles
• Establishing a traceability system for identification of product
• Establishing a corrective action system and control of nonconforming product
• Maintaining a documented procedure for handling withdrawal of product
• Controlling monitoring and measuring devices
• Establishing and maintaining and internal audit program
• Continually updating and improving the FSMS

Prerequisite programs include requirements for:

• Construction and layout of building
• Layout of premises and workspace
• Utilities - air, water, energy
• Waste disposal
• Equipment suitability, cleaning and maintenance
• Management of purchased material
• Measures for prevention of cross contamination
• Cleaning and sanitizing
• Pest control
• Personnel hygiene and employee facilities
• Rework
• Product recall procedures
• Warehousing
• Product information
• Food defense, bio-vigilance and bio-terrorism

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