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Target

To help companies preparing audits meeting the requirements of ISO standard 22000 : 2005 and voluntary standards such as BRC, IFS, etc.

Training

We began by providing asssitance in the food ingredient industries and have expanded until we have experience in virtually every type of food organizations in operation today

Company policy and goals effectivness
Good practices

Housekeeping and cleaning systems shall be in place which ensure appropriate standards of hygiene are maintained at all times and the risk of contamination is minimised.

Interactive communication

Consumer confidence in food quality and safety can only be achieved by a comprehensive and integrated approach to food policy that incldes, inter alia, an effective two-way communication from upstream to downstream stakeholders throughout the food chain on an ongoing basis (ans not only when problems arise).

Management commitment and continual improvment

Food safety Management shall include actions taken to effect continual improvment, effective communication, provision of adequate resources and systems of review.

Codex Alimentarius HACCP principles

The Companies food safety plan shall be based on HACCP sytem which shall be comprehensive, fully implemented and maintained, systematic, thorough. Codex shall be used and reference shall be made to relevant legislation, codes of practice or guidelines.