Codex Alimentarius

Wrzesień 20th, 2011 by admin | No Comments | Filed in Normalizacja, Produkcja żywności

Link do standardów Codex Alimentarius

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NTA 8080 – Holandia

Wrzesień 19th, 2011 by admin | No Comments | Filed in Produkcja żywności

W Holandii opracowano system zrównoważonego rozwoju biopaliw – NTA 8080

System HACCP / BRC / IFS

Wrzesień 19th, 2011 by admin | No Comments | Filed in Produkcja żywności

Szkolenia HACCP
Zgodnie z ustawą o warunkach zdrowotnych żywności i żywienia obowiązkiem wdrożenia zasad systemu HACCP zostali objęci wszyscy produkujący lub wprowadzający do obrotu żywność, którzy w celu zapewnienia właściwej jakości zdrowotnej oraz zasad higieny, obowiązani są wdrożyć i stosować zasady dobrej praktyki produkcyjnej i dobrej praktyki higienicznej.

Przypomnijmy, że obowiązek wdrażania zasad systemu HACCP spoczywa na kierującym zakładem lub osobie przez niego upoważnionej.

Aby ułatwić sobie to zadanie, możemy skorzystać z bogatej oferty szkoleń w zakresie wdrażania HACCP.

Jedną z firm oferujących takie szkolenia jest PAG System Control Service.

Trenerami są doświadczeni pracownicy naukowi uczelni wyższych oraz specjaliści w poszczególnych zagadnieniach.

Warto zwrócić uwagę, że szkolenia z zakresu obsługi podstawowej konserwacji urządzeń oraz szkolenia w zakresie techniki mycia i dezynfekcji z wykorzystaniem środków higieny i systemów dozujących odbywają się u klienta.

Szkolenia z zakresu systemów HACCP PAG System Control Service podzielił następująco:

1. Podstawa systemu identyfikacji, oceny i kontroli zagrożeń istotnych dla bezpieczeństwa – żywności (dla wszystkich pracowników uczestniczących w obrocie żwynością),

2. Podstawowe wiadomości systemu HACCP

3. Dokumentowanie systemu HACCP

4. Audytor wewnętrzny systemu HACCP.

Inną firmą jest Quality Assurance Poland z Wrocławia.

Firma oferuje kompleksowe wdrożenie systemu HACCP, w oparciu o prawodawstwo Polskie i Unujne lub zgodnie z nową normą PN-EN ISO 22000:2006 Systemy zarządzania bezpieczeństwem żywności.

Wdrażanie, oferowane przez Quality Assurance Poland, odbywa się w sposób następujący:

1. Firma przeprowadza wstępny audyt, który określa aktualną sytuację firmy. Audyt wstępny jest podtawą do opracowania szczegółowego harmonogramu prac.

2. W oparciu o audyt przeprowadzane są wszelkie działania umożliwiające rozpoczęcie wdrażania systemu HACCP/ISO 22000/ BRC/IFS.

3. Potem przeprowadzane jest szkolenie kierownictwa oraz pracowników firmy.

4. Kolejny etap to przygotowanie kompletnej dokumentacji wymaganej przez organy kontroli urzędowej oraz jednostki certyfikujące.

6. Końcowym etapem jest przeprowadzenie audytu końcowego mającego na celu przygotowanie firmy do certyfikacji i utrzymywania systemu HACCP

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Zrównoważony rozwój biomasy

Wrzesień 19th, 2011 by admin | No Comments | Filed in Zrównoważony rozwój biopaliw

Warto wskazać na fakt, że na dzień dzisiejszy w naszym państwie bardzo dużą popularnością cieszą się różnego typu usługi transportowe. Okazuje się bowiem, że coraz więcej naszych rodaków korzysta z tego rodzaju usług, które świadczą nam różnego rodzaju firmy. Wśród różnych rodzajów usług transportowych największym zainteresowaniem cieszą się usługi, które polegają na przewozie różnego typu towarów oraz towarów. Wiele bowiem sklepów oraz dodatkowo hurtowni zakupuje różnego typu towary od producentów albo też innych hurtowni, a towary te muszą być przewiezione z jednego miejsca na drugie. W znaczącej liczbie przypadków wymaganie przewozić takowe produkty od producenta do pośrednika, który zajmuje się dystrybucją tychże towarów.

Transportem takowych towarów zajmują się ze stuprocentową pewnością różnego typu spółki transportowe, które szukają wszelkich sposobności, żeby móc zapewnić swoim nabywcom najwyższy poziom obsługi. W tym celu korporacji te muszą zapewnić swoim samochodom odpowiednie paliwa. Nie powinno nas więc dziwić, że przy wyborze paliwa coraz bardziej znacząca okazuje się certyfikacja redcert. To bowiem biopaliwa z tym certyfikatem pozwalają nam na zrównoważony rozwój naszych usług transportowych.

zanieczyszczenia fizyczne w żywności

Sierpień 31st, 2011 by admin | No Comments | Filed in Produkcja żywności

http://finanse.wp.pl/kat,104124,title,Przecier-Nestle-ze-szklem-we-Francji-ale-panika-w-Polsce,wid,13731688,wiadomosc.html

Artykuł poświęcony zanieczyszczeniom fizycznym w żywności

HACCP – ISO 22000

Sierpień 7th, 2011 by admin | No Comments | Filed in Normalizacja

What is HACCP – ISO 22000 ?

ISO 22000 is the International Food Safety Management Standard.

It combines and supplements the core elements of ISO 9001 and HACCP to provide an effective framework for the development, implementation and continual improvement of a Food Safety Management System (FSMS).

Increasing consumer demand for safe food has led many companies to develop both food quality and safety management systems, based on the Hazard Analysis and Critical Control Point (HACCP). In 2001, ISO started the development on an auditable standard, which further defines HACCP’s role in food safety management systems and culminated in the newly formed ISO 22000. The ISO 22000 standard intends to define the food safety management requirements for companies that need to meet and exceed food safety regulations all over the world. One standard that encompasses all the consumer and market needs. It speeds and simplifies processes without compromising other quality or safety management systems.

ISO 22000 is an international certification standard that defines the requirements of food safety management systems. It can be used by all organisations, in the supply chain – from farmers to food services, to processing, transportation, storage, retail and packaging.

ISO 22000 creates a harmonised safety standard that’s accepted the world over. By integrating multiple principals, methodologies and applications, ISO 22000 is easier to understand, apply and recognise. That makes it more efficient and effective as an entry-to-market tool than previous combinations of national standards.

ISO 22000 specifies the requirements for a food safety management system that combines well-recognized key elements to ensure food safety along the food chain, up to the point of final consumption:

Provide interactive communication, internationally and across the supply chain. Compliance with the HACCP principles – Hazard Analysis, Identify Critical Control Points (CCP’s), Establish Critical Links, Monitor CCP’s, Establish Corrective Action, Record Keeping, Verification. Harmonise the voluntary and prerequisite standards. Create a structure that’s aligned with ISO 9001:2000. System management. Process control
Benefits of HACCP – ISO 22000:2005 certification

Customer satisfaction – through delivery of products that consistently meet customer requirements including quality, safety and legality Reduced operating costs – through continual improvement of processes and resulting operational efficiencies Operational efficiencies – by integrating pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Check-Act philosophies of ISO 9001 to increase the effectiveness of the Food Safety Management System Improved stakeholder relationships – including staff, customers and suppliers Legal compliance – by understanding how statutory and regulatory requirements impact the organization and its customers and testing compliance through internal audits and management reviews Improved risk management – through greater consistency and traceability of product Proven business credentials – through independent verification against recognized standards Ability to win more business – particularly where procurement specifications require certification as a condition to supply
How to achieve HACCP – ISO 22000;2005 certification – HACCP/ISO 22000 implementation / Certification steps

Quality Assurance Poland offers a well defined and globally proven implementation methodology for HACCP / ISO 22000 Food safety management system certification.

Gap Analysis Awareness Training Hazard analysis and risk analysis Documentation Design and finalization Implementation Internal Auditor Training and conduct of internal audit Management Review Meeting Review of Implementation Pre-assessment audit Stage 1 – certification audit Stage 2 – certification audit Award of ISO 22000 / HACCP certification Continual improvement of the system through value added consulting and training services

What are the requirements of HACCP / ISO 220000 standard ?
Principle #1 Hazard Analysis

Hazards (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer. A flow diagram of the complete process is important in conducting the hazard analysis. The significant hazards associated with each specific step of the manufacturing process are listed. Preventive measures (temperature, pH, moisture level, etc.) to control the hazards are also listed.
Principle #2 Identify Critical Control Points

Critical Control Points (CCP) are steps at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. Examples would be cooking, acidification or drying steps in a food process.
Principle #3 Establish Critical Limits

All CCP’s must have preventive measures which are measurable! Critical limits are the operational boundaries of the CCPs which control the food safety hazard(s). The criteria for the critical limits are determined ahead of time in consultation with competent authorities. If the critical limit criteria are not met, the process is „out of control”, thus the food safety hazard(s) are not being prevented, eliminated, or reduced to acceptable levels.
Principle #4 Monitor the CCP’s a

Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met). It allows processors to assess trends before a loss of control occurs. Adjustments can be made while continuing the process. The monitoring interval must be adequate to ensure reliable control of the process.
Principle #5 Establish Corrective Action

HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite steps in place for disposition of the product and for correction of the process. These must be pre-planned and written. If, for instance, a cooking step must result in a product center temperature between 80 and 100 C, and the temperature is 80C, the corrective action could require a second pass through the cooking step with an increase in the temperature of the cooker.
Principle #6 Record keeping

The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.
Principle #7 Verification

Verification has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCP’s should be documented. Verification of the effectiveness of the HACCP plan is also necessary. The system should be subject to periodic revalidation using independent audits or other verification procedures.

HACCP offers continuous and systematic approaches to assure food safety. In light of recent food safety related incidents, there is a renewed interest in HACCP from a regulatory point of view. Both FDA and USDA are proposing umbrella regulations which will require HACCP plans of industry. The industry will do well to adopt HACCP approaches to food safety whether or not it is required.

ISO 22000 requires that you design and document a Food Safety Management System (FSMS). The standard contains the specific requirements to be addressed by the FSMS. Generally the standard addresses:

Having an overall Food Safety Policy for your organization, developed by top management. Setting objectives that will drive your companies efforts to comply with this policy. Planning and designing a management system and documenting the system. Maintaining records of the performance of the system. Establishing a group of qualified individuals to make up a Food Safety Team. Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication. Having an emergency plan Holding management review meetings to evaluate the performance of the FSMS Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety Following HACCP principles Establishing a traceability system for identification of product Establishing a corrective action system and control of nonconforming product Maintaining a documented procedure for handling withdrawal of product Controlling monitoring and measuring devices Establishing and maintaining and internal audit program Continually updating and improving the FSMS
Integrate HACCP / ISO 22000 with other management system standards

 

ISO 22000 / HACCP is designed to be compatible with other management systems standards and specifications, such as ISO 9001, OHSAS 18001, ISO 17025, ISO 27001, ISO 14001 and other ISO management standards. They can be integrated seamlessly through Integrated Management system approach. They share many principles so choosing an integrated management system can offer excellent value for money and an easier approach to implement, manage and improve multiple standards simultaneously.
What we offer in the field of HACCP / ISO 22000 standard and certification

 

As one of the largest food safety management system certification consulting companies across the world with clients in more than 40 countries, our knowledge and experience of the standards is unsurpassed. We understand how to fully exploit the benefits of your quality management system to ensure you unlock the true potential in your organization.

We provide unmatched expertise and technical competence to ensure that your haccp / iso 22000 food safety management system certification project adds value to your organization.

We provide consulting, training, internal audits, pre assessment audits and facilitation during iso 22000 certification audit.

We offer our global knowledge moulded locally to bring in the best results for our clients and partner their journey of standardization, compliance, growth, success and continual improvements.

Contact us now, to get your organization HACCP / ISO 22000-2005 certified in the most effective and efficient manner while realizing the true benefits of the certification using our specialized ISO 22000 / HACCP implementation methodology that is less time consuming, fast, easy to understand and implement, result oriented, time bound and cost effective. Get HACCP / ISO 22000 certified now with us… haccp-polska.pl

Opakowania do kontaktu z żywnością

Sierpień 6th, 2011 by admin | No Comments | Filed in Oznakowanie

Opakowania do kontaktu z z żywnością

tekst

The British Retail Consortium is the primary trade association representing the interests of United Kingdom retailers.  A natural business interest will be that all products sold by the membership fully comply with current legislation irrespective of where the product was manufactured.

The BRC/IOP Standard applies not only to materials utilised in food packaging and filling operations, materials which are in direct contact with food products even although those very products already have a natural barrier such as boxes to contain eggs or bananas and to other products such as toiletries. The Standard is also intended to apply to consumer-disposable goods which may come into contact with food such as paper plates, disposable cutlery and cling-film, however these latter products and other similarly used products may still be audited against the BRC’s sister standard, the BRC Global Standard for Consumer Products.

Importantly the BRC/IOP Standard also applies to other key areas in the packaging industry such as those involved in the production of packaging materials for conversion or printing, those business supplying packaging materials from stock where additional processing or simply repackaging may have taken place  and the supply of essential materials used in packaging such as coatings and adhesives etc.

The new issue of the BRC/IOP Standard recognises two categories of operation:

High Hygiene Risk: ‘Packaging that comes into direct contact with food products (or other designated hygiene-sensitive products. Primary packaging used for food or other hygiene-sensitive products where there is no absolute barrier in place’.

Low Hygiene Risk: ‘Packaging for consumer products and the secondary and tertiary packaging for all uses’.

The BRC/IOP Standard has six primary operational sections covering:

  1. Senior Management Commitment and Continual Improvement
  2. Hazard and Risk Management Systems
  3. Product Safety and Quality Management Systems
  4. Site Standards
  5. Product and Process Control
  6. Personnel

New to this issue of the BRC/IOP Standard are:

  • A grading system reflecting the number and the severity of non conformances identified during the certification audit process.
  • The introduction of ‘Fundamental’ Clauses to reflect the importance of operations crucial to an effective and safe packaging operation.
  • Any major non-conformance raised against a statement of intent of a Fundamental Clause would not permit certification to take place.

Fundamental Clauses include:

  • Clause 1.2 Senior Management Commitment
  • Clause 2.2 Hazard and Risk Analysis
  • Clause 3.3 Internal Audits
  • Clause 3.9 Traceability
  • Clause 4.9  Housekeeping and Cleaning
  • Clause 5.3 Process Control
  • Clause 6.1 Training and Competency

Is the BRC/IOP Global Standard for Packaging & Packaging Materials Standard relevant to your organization?

As with all BRC operated standards, certification to the Global Packaging Standard brings with it a recognition that the certificated company recognises to its business success, the importance of maintaining sustained high levels of product safety, legality and quality. Formal acceptance of the BRC/IOP Standard through the certification process acknowledges at the most senior level in a company, adoption of the aforementioned commitments.

Popcorn – niegroźna przekąska?

Sierpień 4th, 2011 by admin | No Comments | Filed in Produkcja żywności

Dzisiaj naszła mnie ogromna ochota na lampkę czerwonego wina. Pomyślałam, że kupię do niej jakąś przekąskę. Wykluczyłam ser żółty i moją ulubioną szynkę schwarcwaldzką, bo uważałam że są bombami kalorycznymi. Stwierdziłam, że idealny będzie popcorn (przecież to tylko kukurydza prażona). Byłam w szoku jak przeczytałam że 100 gram to 550 kcal! A moja ulubiona szyneczka to 234 Kcal! Od dziŚ czYtam wszystkie etykiety – BEZ WYJĄtków!

 

ISO 9001

Lipiec 31st, 2011 by admin | No Comments | Filed in Normalizacja

What is ISO?

The international Organization for Standardization (ISO) is the specialized international agency for standardization, at present comprising the national standard bodies of 91 countries. ISO is made up of approximately 180 Technical Committees. Each Technical Committee is responsible for one of many areas of specialization ranging from asbestos to zinc. The purpose of ISO is to promote the development of standardization and related world activities to facilitate the international exchange of goods and services, and to develop cooperation in intellectual, scientific, technological, and economic activity. The results of ISO technical work are published as international standards. The standards discussed here are a result of this process.

Who developed the ISO 9000 series standards?

ISO Technical Committee 176 (ISO/TC 176) was formed in 1979 to harmonize the increasing international activity in quality management and quality assurance standards. Subcommittee

1 was established to determine common terminology. It developed ISO 8402: Quality Vocabulary, which was published in 1986. Subcommittee 2 was established to develop Quality System Standards – the result being ISO 9000 series, published in 1987 (revised 1994 and 2000).

What are the ISO 9000 series standards?

The ISO 9000 series is a set of individual, but related, international standards on quality management and quality assurance. They are generic, not specific to any particular products. They can be used by manufacturing and service industries alike. These standards were developed to effectively document the quality system elements to be implemented in order to maintain an efficient quality system in your company. The ISO 9000 series standards do not themselves specify the technology to be used for implementing quality system elements.

In December 2008, new revisions of ISO 9001: 2008 and ISO 9004: 2000 was issued. ISO 9001: 2008 replaces 2000 version of ISO 9001 standards.

ISO 9001 is developed for use in contractual situations such as those between a customer and a supplier. ISO 9004 provides guidelines for internal use by a producer developing its own quality system to meet business needs and take advantage of opportunities
What are the benefits of ISO 9001 System?
Achievement of specific goals.
Improved worker confidence and participation.
Achievement of world’s best practice.
Improved efficiency and productivity.
Effective management of risk.
Improved marketability of products locally and internationally
Reduction in paperwork
Automation of document flows
Improvement in morale
Effective record management
A simple but comprehensive set of instructions (procedures, work instructions, etc) that enable consistency of work practices and ease training of new staff.
Accurate reporting mechanisms that enable the identification of adverse trends and the implementation of effective corrective action.
Enhance customer satisfaction
Recognition by Customers
Recognition by Regulatory Authorities
Recognition by Suppliers
Continual Improvement in Company Performance
Control of Operations
Reduced Costs of Operations
Uniform Standard of Work Practice
Elimination of Waste / Redundancies

Who is using them?
Organizations around the globe have built and continue to build their quality systems around these standards. Both large and small companies with international businesses perceive the ISO 9000 series as a route to open markets and improved competitiveness. You don’t have to be a multinational corporation or have business oversees to benefit from implementing these standards in your company.

How much will it cost and how long will it take to implement these standards?

Unfortunately there is no set answer. Each company is different. The answer really depends on
Company main activities and scope of work
How developed the company present system is
What is the implementation strategy company wants to adopt
Total number of employees
Total number of offices or sites

ISO 9001:2008 Quality Management System Development

Quality Assurance Poland provides Consulting, Training, and related services for companies seeking registration to the ISO 9001:2008
The consultants at Quality Assurance Poland provides are practicing highly qualified professionals who have performed hundreds of ISO audits and consultancies projects and have a wide variety of technical expertise. Quality Assurance Poland consultants provide ISO consulting, training, auditing, and system management services designed for the unique personality of your company. We treat your business as our own

A Turn Key solution will be designed to meet the needs of your company and can include the following:
Gap Analysis
QMS System Documentation Development
Training – System Awareness & Internal Auditors
System Implementation Assistance
Conducting on-site Internal Audits
Management Review Assistance lly
Third Party Certification body Selection
Certification Audits Assistance.

ISO 9001:2008 Quality Management System Administration

If you need assistance in administering and maintaining the system we offer the following service:

Assume the position of Management Representative.
Maintain the quality management system documents, including posting new and revised documents.
Development of internal auditing schedule.
Conducting of internal audits.
Systems records maintenance, including Corrective & Preventative Actions, Internal Audits, and Management Review.
Responsibility for all communications with certification bodies regarding audits and subsequent actions.
On-site participation in certification body surveillance audits, internal auditing, management review, and other special meetings as required by management.
Off-site consultant to assist mangers and others with documentation and other systems improvements.

Accident investigation (RASFF)

Lipiec 31st, 2011 by admin | No Comments | Filed in Produkcja żywności

Thousands of accidents occur throughout the world every day. The failure of people, equipment, supplies, or surroundings to behave or react as expected causes most of them. Accident investigations determine how and why these failures occur. By using the information gained through an investigation, a similar, or perhaps more disastrous, accident may be prevented. It is important to conduct accident investigations with prevention in mind.

Sadly workplaces are exposed to injury causing accidents, to their employees, visitors or others as well as accidents that cause damage or loss of product and or equipment.

There are legislations in place that calls for the reporting of some accidents and it is good practice to have systems in place that investigates all accidents and near misses to prevent a recurrence and determine the root causes.

Reasons to investigate a workplace accident include:
most importantly, to find out the cause of accidents and to prevent similar accidents in the future
to fulfill the legal requirements
to determine the cost of an accident
to determine compliance with applicable safety regulations
to process workers’ compensation claims

Our Consultants shall carry out an investigation taking into consideration the following areas
Task
Materials and equipments
Environment
Personal
Management
Company Systems and procedures

On completion of the investigation our consultants shall submit a detailed report containing a step-by-step account of what happened (conclusions) working back from the moment of the accident, listing all possible causes at each step.

In the report, our consultants shall come up with a set of well-considered recommendations designed to prevent recurrences of similar accidents