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Home All Updates (76) ISO 22000:2005-Food
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ISO 22000:2005-Food Safety Management System If an organization wants to create confidence to its customers that they have the ability of identifying and controlling food safety hazards, reducing the chances of product recall and adverse publicity, demonstrating cleaner & healthier working environment, ISO 22000-Food Safety Management System can help them.ISO 22000-Certifcation is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from farm to fork. Applicable to ISO 22000-Certification is applicable to all organizations in the food chain like feed producers, harvesters, farmers, manufacturers of food ingredients, retailers, catering services, cleaning and sanitation services, transportation, storage and distribution services etc. Other organizations which indirectly involved in equipment supply, cleaning and sanitizing agents, packing material and other food contact materials are also eligible. As the agricultural outputs progress from farm to fork and they require attention, in tracking, safety and integrity. Food safety hazards can occur at any stage of the food chain, adequate control throughout the chain is essential. We offer an end-to-end supply chain range of services that reduce risk, ensure quality and improve productivity The following are the categories Dairy: whole milk powder, skimmed milk powder, condensed milk, ice cream, butter, ghee and cheese. Fruits & Vegetables: beverages, juices, concentrates, pulps, slices, frozen & dehydrated products, potato wafers/chips etc. Grains & Cereals: flour, bakeries, starch glucose, cornflakes, malted foods, vermicelli, beer and malt extracts, grain based alcohol. Fisheries : frozen & canned products - mainly in fresh form Meat & Poultry : frozen and packed - mainly in fresh form, egg powder Consumer Foods : snack food, namkeens, biscuits, ready to eat food, alcoholic byproducts. Relevant Agri and Food Industry Standards ISO 9001-Quality Management System, ISO 22000-Food Safety Management System, FSSC 22000-Food Safety System Certification, BRC –British Retail Consortium to Food Safety HACCP-Hazard Analysis and Critical Control Points, GAP-Good Agricultural Practices, GMP-Good Manufacturing Practices, GDP-Good Distribution Practices, GHP-Good Hygienic Practices Professional Trainings for individuals: Internal Auditor-1) ISO 9001-Quality Management System, 2) ISO 22000-Food Safety Management System-FSMS, 3) HACCP-Hazard analysis and critical control points, 4) BRC- British Retail Consortium, 5) GMP- Good Manufacturing practices. Organizational Trainings: Lead Auditor-1) ISO 9001-QMS -Quality Management System, 2) ISO 22000-Food Safety Management System- FSMS, 3) FSSC 22000-Food Safety System Certification & 4) BRC -Food
  • 2019-01-10T12:08:07

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Electrical Safety Audits Most of the fire accidents happen due to faulty electric circuits, connections and system. This is a threat to human lives and property in the form of shocks, burns, injuries and explosions, which also cause damage to expensive communication, loss of data etc. Electrical Safety Audit is applicable for different sectors of industries like Power, IT parks, hospitality, Telecom and more. Electrical audit is conducted as per The CEA Regulation and related standards. Scope of Audit 1. Verification of statutory compliance with respect to Indian Electricity standards 2. Physical inspection to identify electrical hazards 3. Review of plant lightning protection system 4. Review of hazardous area classification and selection of flame proof electrical equipment in the plant, including maintenance aspects 5. Review of electrical preventive maintenance system 6. Review of electrical systems & procedures like work permits, interlocks, lockout tags etc 7. Assessing the integrity of insulation of cables by carrying out insulation resistance tests on a sample basis 8. Review of the earthing system (installation & maintenance aspects), including sample earth resistance tests 9. To identify areas of overloading by carrying out load current measurements and compare against cable current carrying capacity 10. Hot spot detection using infrared hot spot detection equipment/ thermal imaging, where ever applicable.
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