FOOD SAFETY MANAGEMENT SYSTEMS

Over the last few years, food safety has become a top priority issue for the Russian government. While the existing mandatory health and hygienic norms do not ensure a full food safety guarantee, experience indicates that poor control over food safety can have truly dramatic consequences for our daily life and even change the fate of once-successful businesses. Food safety management systems are intended to address this issue.

ISO 22000:2005 (known in Russia as GOST R ISO 22000:2007) — a new international standard, developed by the International Standards Organization (ISO) for food industry based on HACCP, with its purpose being to specify requirements and rules for food safety management for all organizations in the food chain.
HACCP — food safety standards based on hazard analysis and identification of critical control points.
DS3027 HACCP — the Danish food safety standard.
BRC — the British manual supplementing HACCP.
IFS — the German and French manual supplementing HACCP.
PAS220 — a new standard, specifying requirements to prerequisite programs, to be implemented in parallel with other standards.
GMP / GMP+ — the provisions of good manufacturing practice.
GLOBALGAP — a certified standard for farming enterprises growing fruit and vegetables, flowers, cattle, etc.

The development of these standards was necessitated by increased consumer awareness and the emerging need in efficient food safety systems for food manufacturing companies. A food safety management system helps the company concentrate on hazards influencing food safety and food hygiene, identify such hazards in a systematic way and reduce them to an acceptable level throughout the manufacturing process.

The basic principles of the food safety management standards:

A systemic approach to food quality management;
Orientation to consumers' requirements;
Management responsibility;
Training and involvement of all personnel influencing quality;
Continuous system improvement;
Facts documenting and registration;
A fact-based decision-making process;
Mutually beneficial relationship with suppliers.

Benefits from implementing food safety management systems:

Identified product safety-related goals and objectives for all company personnel;
Implementation of product safety and quality control procedures across the entire food chain;
Formulation of safety and quality parameters, specific action to improve such parameters;
Prevention / identification of nonconformity at an early stage, reduction in manufacturing costs;
Improved personnel qualifications, implementation of a continuous personnel training system, reduction in human errors;
Implementation of international norms (such as good manufacturing practices) and policies for food manufacturing enterprises (relating to personnel hygiene and health, cleaning and sanitizing, pest control, selection of samples and control of product parameters, equipment testing, product release and recall, etc.);
Improved corporate and trademark image, demonstration of commitment to the manufacture of safe food products;
Improved company credibility among consumers, retail networks, supervising authorities and potential partners;
Improved prospects to enter new markets and find new customers (cooperation with major retail networks, participation in government tenders);
Improved investment appeal and capitalization of your business;
As a result — achieving long-term competitive advantages.

Deliverables from development and implementation:
Depending on your choice, you get:

A set of documentation (procedures, instructions, forms, etc.);
An implemented quality management system;
Trained and certified personnel more;
A management reporting system based on performance indicators and statistical process control systems (in addition to standard requirements) more;
An automated system more.

In our proposal, we will provide detailed descriptions of all work stages, specific deliverables expected from each stage, corresponding time-frame and costs for each stage, and an activity schedule.