Grupo FS

Food Safety Management

- Hazard Analysis and Critical Control Points System (HACCP) and pre-requisites - Traceability - Supplier Approval and Control Program - Internal Audit - Training Courses - Facilities Sanitary Design and Construction (Lay – out) - Consolidated Standards for Food Safety AIB (American Institute of Baking) - BRC Global Standard - Food (Version 4) - SQF 2000 Code (Version 6. August 2008) - Good Agricultural Practices: GAPs and GLOBALGAP - ISO 22000 Standard - Good Farming Practices (GFPs) - Good Aquacultural Practices (GAPs) - Allergen Control Program

- Hazard Analysis and Critical Control Points System (HACCP) and pre-requisites The Hazard Analysis and Critical Control Points System (HACCP) is a systematic and preventive procedure, recognized internationally to address biological, chemical and physical hazards, in lieu of final testing or inspection. In this way your company will be capable of minimizing product contamination, respond promptly to safety problems, use resources effectively (savings), expand markets, reduce complaints and recalls and increase your clients confidence, among others.

Good Manufacturing Practices (GMP) or the pre-requisite programs are basic conditions and activities that are necessary to maintain an hygienic environment on the whole food chain, suitable for production, handling and the supply of safe products for human consumption. These are fundamental to implement a HACCP System.

The Pre-Requisite Programs include:

- Personnel Control - Training - Cleaning and sanitation - Pest control - Effluent and solid waste management
http://www.grupofs.com Powered by Joomla! Generated: 12 September, 2013, 05:18

Grupo FS

- Water Management - Maintenance - Calibration - Traceability - Non conforming products - Recalls - Supplier approval and control - Control of operations - Glass and breakable plastic control - Foreign material control - Chemcal contol - Allergen control

1.1 Diagnosis of HACCP System and pre-requisites

Verification in situ of the implementation of the HACCP System and Pre-requisites on how are they applied and maintain. The service includes, records review, in plant observation of practices and controls during processing, identification of weaknesses of the System and promotion in the application of improvement opportunities.

The result of this service is a graded Technical Report that describes all findings and non-compliances with applicable sanitary legislation. Together with the company’s Quality Team we’ll work and Action Plan to handle the non-compliances that were identified, the actions to be taken, responsible people and time frame.

1.2 Implementation of HACCP System and pre-requisites

Following the company’s requirement and the diagnosis from the HACCP System and pre-requisites, the Action Plan previously designed is carried out. During the service, GRUPO FS is committed with the HACCP team in implementing the system, offering a permanent technical support.

1.3 Internal audit of HACCP System and pre-requisites

Once the HACCP system and pre-requisites are implemented, GRUPO FS with the staff of auditors will perform an internal audit to identify findings that will allow to adjust the system. This can then be verified through second or third party audits.

http://www.grupofs.com

Powered by Joomla!

Generated: 12 September, 2013, 05:18

Grupo FS

[top]

- Traceability

Is the capacity to provide information regarding the origin and history of a food product, that allow to find and follow the trace through all steps within production, transformation and distribution.

The system facilitates the batch by batch identification of raw materials, ingredients, packaging material, intermediate and final products. GRUPO FS will evaluate and analyze your system, the regulation that your company must comply, and your internal requirements to design and implement the traceability system. In such way your company will attend and respond immediately safety issues that may involve your products.

[top]

- Supplier Approval and Control Program

In a Food Safety and Quality Management System, ingredients, raw materials and packaging materials must comply with standards to ensure the quality and safety of your products. The design of this program is directly related with the risk of the products supplied and the level of confidence you have from the supplier company.

The design and implementation of a Supplier Approval and Control Program is done following the requirements established by the client Management System, and may be carried out as an outsourcing with GRUPO FS. Our staff will audit the suppliers following the criteria, methodology and frequency established in the Program, verifying the correct application of the HACCP System and pre-requisites. In such way your company will be capable of minimizing risks related with your suppliers, strengthening the HACCP system and increasing the trust from your clients.

[top]

- Internal Audit

Auditing is a tool for the continuous improvement of Food Safety and Food Quality Management Systems. The audit allow to verify the proper design of the system, if the activities are done following with what is established and whether the results obtained are the ones that had been intended. Audits are done following regulations of the specific destination country, as well as international standards, client’s requirements and/or your internal standards.

GRUPO FS has an audit staff that is qualified to carry out third party audits that will enable your company to verify the proper implementation and maintenance of the system, directing it to an official or recognized entity certification, upon your requirements.

At the end a Technical Report is issued, in which all the findings related with strengths, weaknesses and improvement opportunities are described. This report is also used to prepare an Action Plan that will help in the design and implementation of corrective or preventive actions.

http://www.grupofs.com

Powered by Joomla!

Generated: 12 September, 2013, 05:18

Grupo FS

[top]

- Training Courses

Training is of great importance in any organization because it allows to improve competitiveness and capabilities of your staff and/or personnel. It gives them knowledge, reinforcing or updating concepts in accordance with current tendencies and new technologies.

Our training programs are designed following our clients’ requirements and needs. They facilitate an active participation from the audience, strengthening the bases of responsibility and commitment with the implemented system, achieving the participants identification their organizations. These programs also are also suitable to comply with current applicable legislation.

To befit our client’s time constrains, we offer in-house training programs, which are developed depending on:

- Training level of the target audience (plant personnel, technicians, staff) - he processes in which the audience is involved - Specific topics that are of interest to the company [top]

- Facilities Sanitary Design and Construction (Lay – out)

Premises must be located, designed, constructed, adapted and maintained to reduce contamination risks. The following must be taken into account for the lay-out:

- Have a design and distribution that enhances processing operations, with a sequential and logical flow, so activities as cleaning, sanitation and maintenance can be done as planned. - Protect the premises from external contaminants, and also from pest access and harborage. - Eliminate or reduce the potential of cross contamination and process flow obstructions by circulation of personnel, raw material, ingredients, intermediate products, residues, etc. - Implement easily Safety Management Systems (GAP, GMP, HACCP, etc.). - Comply with national and international regulations. - Forsee possible future growth and expansions without risking food safety.

Our company offers a working team comprised by Food, Fishering, Civilians and Sanitarian Engineers, as well as Architects that give a complete support in the design and re-design of Food Facilities.

[top]
http://www.grupofs.com Powered by Joomla! Generated: 12 September, 2013, 05:18

Grupo FS

- Consolidated Standards for Food Safety AIB (American Institute of Baking)

[top]

- BRC Global Standard - Food (Version Version 5. January 2008)

The BRC Global Standard was developed by the British Retail Consortium in 1998. In its last version of 2008 it “sets out the requirements for the manufacture of processed food and the preparation of primary products supplied as retailer brand products, branded food products and food or ingredients to be use by food service companies, catering companies and food manufacturers”.

The requirements deemed as being fundamental are focused on the company’s quality and safety management systems (HACCP, quality management, internal audits, corrective actions and traceability) and the plant operation (layout, housekeeping and hygiene, product flow and segregation, control of operations and training), which must be properly set and continuously maintained and monitored by the company.

GRUPO FS offers the technical support for the implementation and integration of BRC Global Standard – Food (Version 5) with your Management System for the purpose of Certification by UKAS (UK Accreditation Service) or other equivalent accredited bodies.

[top]

- SQF 2000 Code (Version 6. August 2008)

The SQF Code 2000 is a quality management sistem that uses the guides and principles of the El Cdigo SQF 2000 es un sistema de manejo de la calidad que utiliza los principios y guas de NACMCF (National Advisory Committe on Microbiological Criteria for Foods) and Codex HACCP Principles and Guidelines. This code has been design to be applied on all sectors of the food industry. Offer benefits to suppliers and their customers at all links in the food chain. The supplier develops plans for its products and processes to cover controls to ensure food safety and quality.

It is necessary that SQF 2000 System Certification be done by an independant third party that consider 3 levels:

Level 1:General food safety requirements applied by a supplier involved in production, manufacture, processing, transport and storage of food. Compliance with pre-requisite programs.

Level 2: General food safety requirements applied by a supplier involved in manufacture, processing, transport, storage and distribution of raw material and ingredients, food products and processed or prepared food and beverages.
http://www.grupofs.com Powered by Joomla! Generated: 12 September, 2013, 05:18

Grupo FS

Compliance with HACCP system

Level 3: General food safety requirements applied by a supplier involved in manufacture, processing, transport, storage, distribution and supply of raw material and ingredients, food products and processed or prepared food and beverages, or supplying contract services related to food manufacturing, processing or distribution. Compliance with HACCP system and quality management system.

GRUPO FS offers technical support to implement and integrate the SQF 2000 Code to your Management System with the purpose of Certification by any authorized competent body by SQF Institue and accredited by international standards.

[top]

- Good Agricultural Practices: GAP and GLOBALGAP

In 1998 US FDA and USDA published a guideline for minimizing microbial risks in the production of fresh produce, and also encourage its implementation in the production, harvest, washing, sorting, packaging and transportation of raw fruits and vegetables for direct consumption, in order to have higher guarantees of the food consumed in the USA.

The Euro Retailer Produce Working Group - EUREP established a self-control program for fresh fruits and vegetables based on Good Agricultural Practices (GAP) called GLOBALGAP to ensure the traceability of fresh produce from its point of origin and reinforce consumer’s trust about the safety of the food purchased (safety control, proper management of the soil and water, handling of control pesticides and fertilizers, and workers occupational safety).

GRUPO FS offers services of design, implementation and/or audit of these systems in accordance with your company’s productive system, objectives and your client’s requirements. In such a way your company will be capable of controlling the safety of your products, use resources effectively and increase the trust of your clients.

[top]

- ISO 22000 Standard

The Standard specifies the requirements for a food safety management system that combine 4 key elements to guarantee safety through the whole food chain: interactive communication between suppliers and clients, management system, pre-requisite programs and HACCP System Principles. This system has been aligned or integrated with the quality requirements found in ISO 9001 Standard.

With the implementation of this system by GRUPO FS, your company will be capable of having a food safety management system more focused, consistent and integrated compared with what is normally required by sanitary standards. It integrates safety issues to quality. We have a Certified Lead Auditor in ISO 22000 by RABQSA International (unique body that certifies people).
http://www.grupofs.com Powered by Joomla! Generated: 12 September, 2013, 05:18

Grupo FS

[top]

- Good Farming Practices (GFP)

Currently livestock products are trade by standards established by economic groups as MERCOSUR, CAN, UE, within others, and mainly through supermarket chains (locally or internationally), diminishing the practice of selling them through small stores and traditional markets.

The GFP help your company to deal succesfully with these new consumption and trade requirements for livestock products, allowing traceability on the product quality and safety within the food chain. You can verify that the products do not have any residues that affect the environment, put in jeopardy the health of the population or the persons that participate in its manufacture, and also be sure that animals’ welfare is guarantee.

[top]

- Good Aquacultural Practices (GAPs)

GAqPs are nowadays an oportunity to implement continuous improvement on integrated aquacultural productive units, with the objective of producing food from animal sources in compliance with international quality and safety standards, with minor environmental impact and workers social fairness. Applying management criteria to use physical, economic and human resources rationally and efficiently.

[top]

- Allergen Control Program

A significant number of consumers are allergic to a very small quantity of certain basic foods and if consumed, they can experience very violent and even fatal allergic reactions. Companies that work with these type of foods need to implement an allergen control program that will need to include; a supplier approval program, control of cross contamination from raw material and ingredients reception to storage, formulation, processing, packing and dispatch. Control in labells, packing material and proper workers training.

Our company can help you design and implement an Allergen Control Program as well as the training for your employees.

[top]

http://www.grupofs.com

Powered by Joomla!

Generated: 12 September, 2013, 05:18