Home :: Consulting :: Process Improvement

Food Safety Management System (FSMS)

» ISO 22000:2005 (HACCP)

» SQF 2000

» EUREPGAP

» BRC

» BHC

• Hotels & Caterers

• Fruits & Vegetables

» FemiQS

ISO 22000:2005

The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codes Alimentarius Commission, the body jointly established by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.

ISO 22000 is designed to allow all types or organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service out-lets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

ISO 22000-2005, Food Safety Management Systems - Requirements for any organization in the food Chain was published on 1 st Sept 2005. It is first in family of food safety management systems standards.

This International Standard specified the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption.

Interactive management
System management
Pre-requisite programmes
HACCP principles

A major resulting benefit is that ISO 22000 will make it easier for organizations world wide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized manner, which does not vary with the country or food product concerned.

To know more about ISO 22000:2005 and our deliverables through our unique process approach, click here or contact us for a Zero Cost discussion.

Note: ABCIPL also provides the training and consultancy services for SQF 2000, EUREPGAP, BRC, BHC (Hotel & caterers & Fruits & Vegetables) & FemiQS
For Details please go through the following links:

SQF 2000: SQF Certification provides an independent and external validation that a product, process or service complies with international, regulatory and other specified standard(s) and enables a food supplier to give assurances that food has been produced, prepared and handled according to the highest possible standards……
more details click to: http://www.sqfi.com/sqf_program.htm

EUREPGAP: EurepGAP started in 1997 as an initiative of retailers belonging to the Euro-Retailer Produce Working Group (EUREP). It has subsequently evolved into an equal partnership of agricultural producers and their retail customer…….
more details click to: http://www.eurepgap.org

BRC: The benchmark for food safety management, the Food Standard has been extensively revised to reflect revised EU legislation and continuous best practice requirements. It is now in its 4th issue.

The Standard was created to establish a standard for the supply of food products and to act as key piece of evidence for UK retailers and brand owners to demonstrate ‘due diligence’ in the face of potential prosecution by the enforcement authorities. ……
more details click to: http://www.brc.org.uk/standards/about_food.htm

BHC – Hotels and Caterers
Hygiene code for the Hotel & Catering Industry based on the HACCP system.

Following European union directive 93/43 EEC and its adoption into the legislation on food Hygiene, a second version of the code appeared based on the HACCP Principles, approved by the Ministry of Public Health, welfare, Govt. of The Netherlands.

This Hygienic code is a specified version of the HACCP-System approved for the Catering and Hotel Industry and accredited by one of the European Accreditation Bodies, RvA under European standard EN 45011/ISO Guide 65.

The third version of the code was approved on 20th April 2004 and was released by Director of the Hotel and Catering Association. The hotel and catering trade hope, they have made a valuable contribution by this to food safety in general and to consumer confidence in a good, safe catering product.

It works with working instructions. In addition to the general operating processes, attention has also been paid to more specific processes, which only appear in certain business or types of business. The code now includes working instruction for presenting uncooled foods and for party catering.

This code can be applied by all Hotels, Restaurants & Catering firms
engaged in preparation, processing and serving of food.

BHC – Fruits and Vegetables

This hygiene code is established by the Product Board for Horticulture with assistance from Dutch Food Authority and frugi venta, Dutch produce association in order to ensure food safety in the Netherlands. The procedures of this hygiene code are the elaboration of the legal regulations that apply to the treatment and transport of food and food ingredients.

This regulation followed the European Union Directive 93/43/EEC from 1993 concerning food hygiene. It is directed towards protection of general health.

The hygiene code is therefore a help for organizations for a particular industry sector, in this case fresh uncut vegetables, fruit & mushrooms.

This hygiene code is specifically applicable to companies in the fresh uncut vegetables, fruit and mushroom business.

This means that the code can be used by traders, importers, exporters, sorters and packaging stations auctions and organizations of growers. It also applies to cold storages where these products are kept. This scheme is accredited by one of the European Accreditation bodies, RvA under European Standard EN 45011/ISO Guide 65.

The code is established based on the HACCP-system.
This scheme is accredited by one of the European Accreditation bodies, RvA under European Standard EN 45011/ISO Guide 65.

This hygiene code is specifically applicable to the organizations in the fresh, uncut vegetables, fruit & mushroom business. This means that the code can be used by traders, importers, exporters, sorters and packaging stations, auctions and organizations of growers.

To know more about BHC and our deliverables through our unique process approach, click here or contact us for a Zero Cost discussion.

FEMIQS: European Code of Practice for Feed Additive and Premixture Operators

This European Code of Practice for Animal Feed Additive and Premixture Operators (‘ ’) responds to the Regulation of the European Parliament and the Council laying down requirements for feed hygiene, (183/2005/EC), articles 20 to 22 of which encourage the development of guides to good practice for hygiene and the application of HACCP principles.

The aim of this European Code of Practice is to ensure safety of feed additives and premixtures by:

- minimizing the risk, that adulterated feed additives and premixtures enter the feed chain;

- enabling an operator to implement the objectives of the feed hygiene regulation (183/2005/EC); and

- Providing measures to ensure that other applicable feed safety regulatory requirements are met.

Feed is considered unsafe for its intended use if it has adverse effect on human or animal health, or if the food derived from food-producing animals is unsafe for human consumption.

This Code shall apply to feed additives and Premixture operators at all stages from the first placing on the market of feed additives and premixtures.

Therefore it also applies to the placing on the market of feed additives and premixtures after import from third countries.

Compliance with FAMI-QS does not exonerate the operator from meeting the statutory or regulatory requirements in each country in which the operator is active.

To know more about FEMIQS and our deliverables through our unique process approach, click here or contact us for a Zero Cost discussion.