HACCP plays a large role in all of the food safety management systems: SQF, BRC and FSSC 22000. This means that if your company already has HACCP in place you are one step closer to certification to one of these systems. But what if your organization is not using HACCP and not familiar with it? […]
Examples and guidance for implementing HACCP are avialable on the web from several sources. Here are a few to check out: The USDA http://www.fsis.usda.gov/Science/Generic_HACCP_Models/index.asp FAO: http://www.fao.org/DOCREP/005/Y1579E/y1579e03.htm HACCP is based on seven principles, and details can be found in the Codex Alimentarius.
The international organization ISO (International Organization of Standardization) has decades of experience developing standards for many different types of applications. One of the most popular and most recognized is the Quality Management System standard ISO 9001. This standard was developed to provide a uniform standard worldwide for quality management. A buyer in one part of […]
Documenting processes provides control and consistency of how processes are performed. You will need to document procedures called out by the standard as well as those required to ensure control of other processes in your FSMS. This means that your FSMS will have more documented procedures than just those specifically named in the standard but these procedures will be […]