Food Safety Management Systems

Implementing a Food Safety Management System is a useful tool for businesses throughout the supply chain, from production to market placing or export, to protect food and food services from infections or deliberate actions.
Organizations that participate directly or indirectly in the food chain, such as production/distribution of animal feed, agricultural products, raw materials/food, transformation, retail sale, catering, services of cleaning/disinfection, transport, storage and distribution of food must ensure food safety and services to protect the health of consumers. The fundamental principle of all Food Safety Management Systems is the 7 principles of HACCP (Hazard Analysis & Critical Control Points).
The most common standards for certifying Food Safety Management Systems are:
- ISO 22000
- FSSC 22000
- IFS Food
- BRCGS Food System
ADVANTAGES
The development, implementation and certification of a Food Safety Management System, based on the requirements of the respective food standards, can bring multiple benefits to a company. Indicatively, the implementation of a Food Safety Management System may:
- Ensure the safety of products and services through a risk assessment plan, based on HACCP principles, and control measures to eliminate risks.
- Ensure the implementation of a traceability system of products and services, following the principle "one step back - one step forward".
- Improve competitiveness and consequently increase in market share, through the international recognition of ISO, IFS, BRC or FSSC certification.
- Improve customer satisfaction and trust in the company, by providing quality and safe products and services.
- Improve the overall operation of the company by introducing documented procedures/processes and work instructions.
- Promptly identify causes of non-conformities and ensure their immediate and effective correction.
- Contribute to compliance with national and community legislation as well as stakeholder requirements.
- Install and improve internal and external communication channels with stakeholders.
- Achieve the continuous improvement of the company by planning and implementing actions to address business risks.
WHY PREFER PROCESS ENGINEERING
Process Engineering has developed a large volume of Food Safety Management Systems according to ISO 22000 and other food standards, like BRC, IFS, FSSC 22000, on behalf of organizations active in various food sectors. Also, Process Engineering has extensive experience in the development and implementation of Globalgap (Eurepgap) and Agro 2-1 / Agro 2-2 Standards in primary production.
The development of Food Safety Management Systems is carried out by consultants specialized in matters of organization, implementation and monitoring of systems. The Consultant, in collaboration with the manager of each company, designs the Food Safety Management System adapted to the needs, requirements and particularities of each company. Finally, the Consultant supports the company in the implementation of the system in order to be certified by an accredited certifying body.
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