FOOD SAFETY MANAGEMENT SYSTEMS (ISO 22000) & HYGIENE AND FOOD
The food products obtained from Agriculture, from the industrial transformation field, or the food service industry are all related to the conditions of human handling.
The new ISO Standard and the existence of a regulation associated with the evolution of technological procedures and the methods of handling, production, processing, backup, control, and transport, sensitises companies and urges them to integrate these procedures in their own projects.
The FSMS and/or HACCP* process are (is), like the Environment, one of the Quality components to be integrated in your processes, if it is directly or indirectly related to your field of activity.
Our expertise in its entirety respects the requirements of the ISO 22000
standard and/or Codex HACCP principles and involves mainly :
- The evaluation of your methods and your flows of production and/or transformation, including upstream and downstream, by an audit of the components and/or their interactions (human / product / equipment and technology / environmental working conditions / means and methods for prevention),
- The identification and the prioritisation of critical points which contribute to the denaturation of your food products, whatever the factors and their impact on the end consumer,
- The implementation of production, traceability, and monitoring methods, which includes informing, supporting, and increasing awareness of personnel for the deployment of these methods within the company,
- Development of management and technical documentation adapted to personnel for data monitoring, data control and recording, including exploitation, with the objective of prevention and improvement,
- Internal training of an FSMS and/or HACCP audit team in order to supplement this monitoring and to contribute to increasing the performance of the tools implemented, under optimal conditions,
Implementing ISO 22000 in relation with HCCP principles provides additional
benefits, it :
- Harmonizes the applicability to all manufacturers and other participants in the global food supply chain,
- Makes the present management system auditable,
- Enables streamlined communication and collaboration for quicker, more informed decision making about hazards with supply chain partners.
Moreover it is evident that managing authorities are the first to maintain a continuous investment. This urges personnel to keep in mind that FSMS and/or HACCP is a collective process which is based on individual as well as cross-company supervision.