Traceability is one of the most important parts of operating a safe and successful supply chain. To make sure we maintain full transparency, traceability is integrated into the ISO 9001, FSSC 22000 and HACCP systems we have at SEDAMYL. We also have automated process systems that are tested internally on an annual basis, allowing us to trace our entire production chain from raw materials to the finished ingredient. #foodsafety #traceability
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FSSC 22000 ADDITIONAL REQUIREMENTS; In addition to ISO 22000:2018 and the Technical specification(TS) standard suitable to your organization, Certified organizations are also needed to comply with the FSSC 22000 additional requirements; 1. Management of services and purchased materials 2. Product labelling and printed material- validation of claims made of printed materials 3. Food defence 4. Food fraud mitigation 5. ISO logo use 6. Management of allergens 7. Environmental monitoring 8. Food safety and quality culture( NEW) 9. Quality control( NEW) 10. Transport, storage & warehousing 11. Hazard control and measures for prevention of cross-contamination 12. PRP verification 13. Product design and development 14. Health status- food category D 15. Equipment management(NEW) 16. Food loss and waste (NEW) 17. Communication requirement (NEW) 18. Requirement for organisations with multi-site certification
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Quality Control Engineer |Food Safety| |FSSC 22000V6| |FSMS 22000| |QMS 9001| |ISO45001|
#HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) The 12 Steps To Develop a HACCP Plan are divided to Primary Steps and 7 Basic Principles. The 5 Primary Steps are : 1- Assemble the HACCP Team. 2- Describe the Product (components and storage condition). 3- The Intended Use and Consumers. 4- Draw a Flow Diagram to Describe the Process steps. 5-On-Site Confirmation of Flow Diagram. Flow chart step number 4 of the HACCP. example (orange juice) #PRC #ISO22000:2018 #FSS22000 #CODEX
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Target Metal Detection system for biscuit cooling conveyor line inspection. This machine is very fast with accurate detection and rejection of all type of metal contaminations and finds a vital part of HACCP and other international quality audits. #everyone
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Difference between #Validation & #Verification. #Scope: Validation and verification are two essential components of (HACCP) system. Understanding the difference between them is crucial for effective implementation and maintenance of HACCP. #Validation: Validation is the process of ensuring that the HACCP plan is scientifically sound and capable of controlling identified hazards. It involves reviewing the plan to ensure that: 1. Hazards are accurately identified. 2. Critical control points (CCPs) are correctly identified. 3. Critical limits are established. 4. Monitoring and corrective action procedures are effective. #Validation typically occurs during the development and implementation of the HACCP plan. #Verification: Verification is the process of confirming that the HACCP plan is being implemented correctly and effectively. It involves: 1. Reviewing records and documentation. 2. Conducting on-site audits and inspections. 3. Testing and sampling products. 4. Evaluating the effectiveness of corrective actions #Verification is an ongoing process that occurs during the operation and maintenance of the HACCP plan.
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Food Technologist QA & QC || Auditor Food Safety, GMP, ISO 9001, 22000, HACCP , FSSC 22000 || Quality Management & Operation Management || Compliance Management || Graphic Designer & Social Media Marketer.
Food Packaging Audit ISO 22000:2018 General Guidelines #food #packaging #audit #foodsafety #qualitycontrol #qualityassurance #haccp #haccptraining #iso22000 #iso9001 #Gfsi #gmp #compliancemanagement #compliance #regulatoryaffairs #foodindustry #researchanddevelopment #qualityanalyst #qms #riskmanagement #documentations
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Are you a Quality Manager looking to step up your process management game? Explore the latest COVID-19 updates and master the 12 key steps of HACCP implementation with our comprehensive guide. In our latest guide, discover: - How to develop a robust HACCP plan - Strategies for supermarket marketing success - Tips for securing IFS, BRC, or ISO 22000 certification Empower your team, reduce complaints, and ensure compliance with regulatory standards. Don't miss out—download now! Download link in the comments section.
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HACCP is based on seven principles, which are the most important steps in writing a HACCP plan. The first two steps provide the foundation for the HACCP plan. The remaining five steps are the application steps of the HACCP plan and provide the structure for conducting the workings of the HACCP plan in the processing plant.
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Food Technologist QA & QC || Auditor Food Safety, GMP, ISO 9001, 22000, HACCP , FSSC 22000 || Quality Management & Operation Management || Compliance Management || Graphic Designer & Social Media Marketer.
CAPA Activity Guide ....................................... The purpose of the corrective and preventive action subsystem is to collect information, analyze information, identify and investigate product and quality problems, and take appropriate and effective corrective and/or preventive action to prevent their recurrence. Verifying or validating corrective and preventive actions, communicating corrective and preventive action activities to responsible people, providing relevant information for management review, and documenting these activities are essential in dealing effectively with product and quality problems, preventing their recurrence, and preventing or minimizing device failures. One of the most important quality system elements is the corrective and preventive action subsystem. #qualitycontrol #qualityassurance #foodsafety #foodscience #foodblogger #compliancemanagement #compliance #iso22000 #iso9001 #qms #haccp #haccptraining #fssc22000 #foodtechnologist #foodtechnology #foodandbeveragecompany #foodindustry #Cfbr #repost #reshare.
