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System HACCP (Hazard Analysis & Critical Control Points) is a specialised system of quality control and concerns the hygiene and safety of foods.

The Organizations that participate directly or indirectly in the foods chain, as: production/ distribution of forages, agricultural products, raw material or foods, transformation, retail sale, catering, services of cleaning/ disinfection, transport, storage and distribution of foods, must ensure the advisable control level of hazards for the safety of foods and provide products with the acceptable risk level.

WHAT IS ISO 22000

Standard ISO 22000:2005  "Food safety management systems - Requirements for any organization in the food chain " aims in the harmonisation, in world scale, of the way of application of internationally acceptable HACCP (Hazard Analysis - Critical Control Points) principles from the Organizations of food chain so that "safe" food are sold at the consumer.

ADVANTAGES

The development, application and final certification of Food Safety Management System according to the requirements of corresponding Standards it is possible to yield multiple profits in an Organization:

  • Improvement of competitiveness and involving increase of share of market via the international recognition of certification according ISO.
  • Improvement of customer's satisfaction and confidence to the Organization via the timely offer of qualitative and "safe" products.
  • Achievement of continuous improvement of an Organization.
  • Increase of employee's satisfaction.
  • Improvement of Organization's total operation via the implementation of explicit and argued procedure/ process and work instructions.
  • Minimisation of losses by defective products and cost reduction of Organization's operation.
  • Timely localisation of problem's sources and their confrontation.
  • Conformity with the legislation and possibility of its documentation.
  • Most optimal use of Organization's resources.
  • Improvement and installation of communication channels, both inside the Organization and outside.

WHY PREFER PROCESS ENGINEERING

Process Engineering has developed Food Safety Management Systems according to ISO 22000, BRC, IFS in Organizations that are activated in the food sector. Also Process Engineering has experience in the development and implementation of Standards Globalgap (Eurepgap) and Agro 2-1 / Agro 2-2 in the primary production.

The Food Safety Management Systems are developed by specialised consultants. The consultant in collaboration with the person in charge of each Organization design the Food Safety Management System based in the needs, requirements and distinctiveness of each Organization. Finally, the consultant supports the company in the implementation of the System aiming at its certification from an accredited body.

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Available positions:

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