International Recognition

  • 1. Senior Management Commitment ad Continual Improvement

  • 2. The Food safety plan HACCP

  • 3. Food Safety and Quality Management System
  • 3.1 Food Safety and Quality policy
  • 3.2 Food Safety and Quality Manual
  • 3.3 Organizational structure, Responsibilities and Management Authority.
  • 3.4 Customer Focus and Contract Review.
  • 3.5 Internal Audit.
  • 3.6 Purchasing- suppliers Approval and performance Monitoring.
  • 3.7 General Documentation Requirements.
  • 3.8 Corrective and Preventive Action.
  • 3.9 Traceability.
  • 3.10 Complaint Handling.
  • 3.11 Management of Incidents product Withdrawal and product Recall.

  • 4. Site Standards
  • 4.1 External Standards
  • 4.2 Security
  • 4.3 Internal Site Standards
  • 4.4 Utilities
  • 4.5 Equipment
  • 4.6 Maintenance.
  • 4.7 Staff Facilities.
  • 4.8 Chemical and physical product Contamination Control.
  • 4.9 House keeping and Hygiene.
  • 4.10 Waste/ Waste Disposal
  • 4.11 Pest control
  • 4.12 Storage and Transport

  • 5. Product Control
  • 5.1 Product design & Development
  • 5.2 Handling Requirements for Specific Materials Containing Allergens and Identity preserved Materials.
  • 5.3 Foreign Body Detection.
  • 5.4 Product Packaging.
  • 5.5 Product inspection and Laboratory Testing.
  • 5.6 Control of Non-conforming product.
  • 5.7 Product Release.

  • 6. Process Control
  • 6.1 Control of Operations
  • 6.2 Quantity- Weight, Volume and Number Control
  • 6.3 Calibration and Control of Measuring and Monitoring Devices.
  • 7. Personal
  • 7.1 Training
  • 7.2 Access and Movement of Personnel
  • 7.3 Personal Hygiene
  • 7.4 Medical Screening
  • 7.5 Protective Clothing