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Updates found with 'food ingredients'

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Updates found with 'food ingredients'

FSSC 22000-Food Safety System Certification Ensuring consumer trust in the supply of safe food & drinksFSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates that a company has a robust Food Safety Management System in place that meets the requirements of its customers and consumers. FSSC 22000 was developed for the certification of food safety systems of organizations in the food chain that process or manufacture animal products, perishable vegetal products, products with a long shelf life, (other) food ingredients like additives, vitamins, bio-cultures and food packaging material manufacturing.Necessity of FSSC 22000As a management system standard ISO 22000 is too generic when it comes to prerequisite programmes and it does not lays any specific guidelines to meet the requirements of different stake holders, customers and auditors.Scope of the scheme is applicable to the following categoriesAnimal products, excluding slaughtering and pre-slaughtering • i.e. meat, poultry, eggs, diary and fish products Perishable vegetal products • i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables Products with long shelf life at ambient temperature i.e. canned products, biscuits, snacks, oil, drinkingwater, beverages, pasta, flour, sugar, salt, bio/ chemical products for food manufacturing, excluding technical and technological aids • i.e. vitamins additives and bio-culturesBenefits:1. Reduced costs from waste reduction, fewer product failures, and better traceability throughout the supply chain, 2. Reduce the food safety hazard at all levels in the product and processing environment, 3. Meeting the prerequisite programmes’ expectations and requirements of food manufacturing stakeholders, including food retailers and food-service providers, 4. Safer food to the consumers in its true spirits. To implement FSSC at your place today, Call "SMARTEDGE" on +91 984 982 1597 or +91 807 944 3713. For more info, visit link http://smartedgeconsulting.com/ffsc-22000.html
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BRC StandardBRC Certification standard can help the manufacturers and retailers who are looking for access to UK, Germany and France markets. Also it can fulfill the legal obligations and safeguard their consumers.In 1998 the British Retail Consortium (BRC Standard), responding to industry needs, developed and introduced the BRC Food Technical Standard to be applied for evaluating capability manufacturers and retailers who have their own brand of food products. The adoption of HACCP is the main requirement of this standard.The BRC Global Standards covers a complete supply chain approach, there are 4 standards under the BRC umbrella, including:1. BRC Global Food Standard, 2. BRC Storage and Distribution, 3. BRC IOP for Food Packaging, and4. BRC Consumer Products. Applicable toPrimary producers, processors, manufacturers, food service providers, animal feed suppliers etc can seek thisBRC (IOP) Global Standard –Food Safety Management System/Packaging ManufacturersFood packaging is no different. BRC Global Standards, in partnership with The Packaging Society (IOP), created the BRC IOP Global Standard for Packing and Packaging Products to meet the demand. Like all GFSI-recognized standards, it incorporates feedback from key industry stakeholders to ensure it’s comprehensive enough for the global food industry.The BRC IOP Standard is designed for:1. Manufacturers of food-related packaging, 2. Disposable and non-disposable consumer goods that come into contact with food like paper plates and plastic cutlery, 3. Food cosmetics, toiletries, and other consumer products, 4. Incorporated materials like adhesives, inks, coatings, and stock materialsTo get certified for BRC today, Contact us through the link below, http://smartedgeconsulting.com/contact.phpFor more details on BRC, visit linkhttp://smartedgeconsulting.com/brc.html
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HACCP -Hazard Analysis and Critical Control Point HACCP (Hazard Analysis And Critical Control Point) Certification. It is a widely accepted technique throughout the world for preventing microbiological, chemical and physical contamination along the food supply chain. The HACCP guides to identify the risks, establish critical control points, set critical limits and ensure control measures which are validated, verified and monitored before implementation. The effective implementation of HACCP Certification can enhance the ability of companies to protect the brand image, develop consumer confidence and conform to regulatory and market requirements. Principles of HACCP 1. Conduct a hazard analysis, 2. Determine the Critical Control points, 3. Detect Critical Limits, 4. Establish a system to monitor the control of the CCP, 5. Take corrective action when monitoring indicates that a particular CCP is not in control, 6. Form procedures for verification to conform that the HACCP system is working effectively, 7. Prepare Documentation concerning all procedures and records appropriate to the above principles and their application. Applicable to whom ? Any establishment supplying fruits & vegetables, dairy products, meat & meat products, fish & fishery products, spices & condiments, nuts & allied products, cereals, bakery & confectionary, restaurants, hotels, fast food centres etc. can use HACCP. To implement HACCP today, Call "SMARTEDGE" on +91 984 982 1597 or +91 807 944 3713, For more details, visit linkhttp://smartedgeconsulting.com/haccp.html
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HACCP -Hazard Analysis and Critical Control PointHACCP (Hazard Analysis And Critical Control Point) Certification. It is a widely accepted technique throughout the world for preventing microbiological, chemical and physical contamination along the food supply chain.The HACCP guides to identify the risks, establish critical control points, set critical limits and ensure control measures which are validated, verified and monitored before implementation. The effective implementation of HACCP Certification can enhance the ability of companies to protect the brand image, develop consumer confidence and conform to regulatory and market requirements.Principles of HACCP1. Conduct a hazard analysis, 2. Determine the Critical Control points, 3. Detect Critical Limits, 4. Establish a system to monitor the control of the CCP, 5. Take corrective action when monitoring indicates that a particular CCP is not in control, 6. Form procedures for verification to conform that the HACCP system is working effectively, 7. Prepare Documentation concerning all procedures and records appropriate to the above principles and their application. Applicable toAny establishment supplying fruits & vegetables, dairy products, meat & meat products, fish & fishery products, spices & condiments, nuts & allied products, cereals, bakery & confectionary, restaurants, hotels, fast food centres etc. can use HACCP.To implement HACCP at your place, contact SMARTEDGE on 984 982 1597, For more info visit link below, http://smartedgeconsulting.com/haccp.html
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