HACCP (Hazard Analysis & Critical Control Points) Food Safety Management System
The proactive HACCP Food Safety Management System is based on the CODEX Alimentarius Commission adaptation of the FAO/WHO Guide or guidelines for application of the Hazard Analysis Critical Control Point system, which is by far the most internationally recognized safety and quality assurance system for all food related industries directly in the food chain.
ISO 22000 Integrated Food Safety Management System
The Integrated Food Safety Management System specifies requirements for a food safety management system where an organization needs to demonstrate its ability to control food safety hazards in order to ensure that the end products is safe at the time of consumption. It is applicable to all organizations, directly and indirectly in the food chain and regardless of size, which want to implement systems that consistently provide safe products.
The ISO 22000 Integrated Food Safety Management System has been officially published and endorsed as a globally accepted standard for food safety. The ISO 22000 System effectively integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps and combines it with prerequisite programs (PRP(s)) with due consideration of the provisions of ISO 9001 Quality Management System in order to enhance compatibility of the two standards.
ISO 9001 QUALITY MANAGEMENT SYSTEM
Quality Management System (ISO 9001) represents an international consensus on good quality management systems and related supporting standards. The system aims to set out the criteria for a quality management system and can be implemented by any organization, large or small, regardless of its field of activity. In fact ISO 9001:2008 is implemented by over one million companies and organizations in over 170 countries.
ISO 14001 Environmental Management System
Environmental Management System maps out a framework that a company or organization can follow to set up an effective environmental management system. It can be used by any organization regardless of its activity or sector.
ISO 14001 can provide assurance to company management and employees as well as external stakeholders that environmental impact is being measured and improved.
ISO 45001/OHSAS 18001 Occupational Health and Safety Management
The burden of occupational injuries and diseases is significant, both for employers and the wider economy, resulting in losses from early retirements, staff absence and rising insurance premiums.
ISO 45001 will help organizations reduce this burden by providing a framework to improve employee safety, reduce workplace risks and create better, safer working conditions, all over the world.
Good Distribution Practice for Medical Devices (GDPMDS)
Good Distribution Practice for Medical Devices seek to ensure all products are consistently stored, transported and handled under suitable condition as required by the product specification. In order to provide such assurance, a set of appropriate procedures must be developed and documented, suitably qualified personnel to handle the tasks, and appropriate facilities and equipment be used.
ISO 22716 Good Manufacturing Practices (GMP) – Cosmetic Products
All manufacturers in the cosmetics products industry must manufacture the products so as to ensure that they are fit for their intended use, comply with the requirements of the exporting and importing countries and do not place users and consumers at risk due to inadequate safety, quality or efficacy. To achieve the quality objective reliably, most countries would rely on the PIC/S GMP Guide (Pharmaceutical Inspection Convention and Pharmaceutical Inspection Co-operation Scheme) to implement a comprehensive and well designed implementable system of Quality Assurance Incorporating Good Manufacturing Practice and thus Quality Control.
Good Manufacturing Practices (GMP) -Food Industry
The GMP system is a critical prerequisite program for the implementation of HACCP and ISO 22000 Food Safety Management System. It helps to optimize resource utilization by adopting a proactive control of critical aspects through thoughtful factory design, process flow, raw material receipts, inspection and storage, delivery vehicles maintenance, pest control programs and equipment maintenance etc.
Good Manufacturing Practices (GMP) –Pharmaceutical
All manufacturers in the pharmaceutical industry must manufacture medicinal products so as to ensure that they are fit for their intended use, comply with the requirements of the exporting and importing countries and do not place patients at risk due to inadequate safety, quality or efficacy. To achieve the quality objective reliably, most countries would rely on the PIC/S GMP Guide (Pharmaceutical Inspection Convention and Pharmaceutical Inspection Co-operation Scheme) to implement a comprehensive and well designed implementable system of Quality Assurance Incorporating Good Manufacturing Practice and thus Quality Control.
Food Safety System Continuous Improvement Program
This program helps HACCP or ISO 22000 certified organizations to keep their food safety system current and effective. It consists of these components.
- Compliance to Third Party Certification Audits
- Continuous Improvement Audits
- Updates on new code of practices, guidelines and standards affecting food safety
- A ‘working partner’ to provide on-going consultation in your food safety operations.
- Annual Training Needs Analysis
Good Hygiene Practices (GHP) Program for Food Industry
This program helps operators, directly and indirectly in the food chain, to establish a system of Standard Operating Procedures (SOPS) and checking system to ensure hygiene practices are observed among product handlers. This is a critical pre-requisite program for the successful implementation of any food safety management system.
Development of Food Service Concepts and Integrate with Central Processing Facilities
In today’s food service operations, on site kitchen is subjected to high rental costs and lack of human talent. This program will assist operators to identify the key raw materials and apply the appropriate cooking style and temperature in order to enable an operation to be scalable and sustainable.
Central Kitchen/Plant Design and Layout
Well-designed central kitchens and food plants will affect the effectiveness and efficiency work flow in the manufacturing of food products. An effective design ensures that food handling activities do not compromise food safety and diligently meet local regulations governing the industry.
Development of Cleaning and Sanitation Programs
Well-designed cleaning and sanitation program will effectively reduce labour reliance on the daily cleaning activities. System based cleaning agents will serve to clean using the least resources and achieve maximum effectiveness and efficiency.
Internal Audit is designed to add value and improve an organization’s operations through a systematic disciplined approach to evaluate and validate the effectiveness of the system.
Many food companies have increasingly outsourced their external suppliers and internal processes audits to qualified personnel. This will reduce the need to maintain full-salaried employees and enhance productivity.
Supplier Assessment Program (SAP) and Audit
Supplier Assessment Program is a critical pre-requisite program for food companies. The ability to assess the suitability of suppliers to your organization based on pre-established requisites are important areas of concern in order for your organization to produce consistently safe food. A rating system can also be established at the end of the program to provide a quantitative trend analysis of the performance.
Second Party Food Safety Audit
As part of the Supplier Assessment Program (SAP), consistency in your suppliers’ ability to supply safe product is critical. In the past, buyers of these products have an in-house assessment team set up for the purpose. In this modern age of out-sourcing, cost savings could be achieved by appointing qualified personnel to undertake this role on behalf of the buyers.
Calibration Service for Chiller and Freezers
The need to ensure all the Chillers and Freezers in the premise are performing at its utmost capabilities is critical for all food handling operations. Without constant monitoring and third party verification, any malfunctions will result in temperature abuse, resulting in product spoilages and product recall.
Turnkey Projects Administration and Management (Local and International)
Turnkey Project Management is a common platform that many food companies have adopted to minimize resources commitment for short to medium term projects.
“Design and Fit Out” for Food Related Premises
Under this hassle free program, our team will assist and prepare our client’s food plant for statutory submission to all relevant government boards such as the AVA, NEA, SCDF, BCA, JTC etc. We also possess in-house capabilities to develop professional architectural plans, conduct tenders, project management and complete the project by implementing an internationally recognized HACCP and/or ISO 22000 food safety management system at the premise.
Under this Build-Operate-Transfer arrangement, our team will assist to build the food handling premise and to operate on behalf of the owner for a specified period of time. This model is applicable when owner do not have the resources or capabilities to operate the manufacturing facility and would prefer to engage a third party to operate while they build up the capabilities. The asset would then be transferred back to owner when the contract expires.
Productivity Enhancement Program
Under this program our team will establish productivity enhancement programs through streamlined processes and SOP’s as well as the utilization of technology innovations and equipment in their daily manufacturing activities. This is an important program to reduce manpower reliance and to take advantage of government initiatives for companies who have successfully implemented the program
The objective of Productivity Improvement Project (PIP) is primarily to encourage and facilitate Singapore-registered businesses to build up their capability, identify productivity gaps and improve site processes so as to achieve higher site productivity..
Risk Assessment and Management – Workplace Safety and Health
This is a key component of the new safety and health management framework under the new Workplace Safety and Health Act. This comes under the purview of the Ministry of Manpower. The WSHA emphasizes the importance of managing Workplace Safety and Health (WSH) proactively, by requiring stakeholders to take reasonably practicable measures that ensure the safety and health of all individuals affected in the course of work.
Overseas Relocation for Food Handling
Under this hassle free program, our team will assist and prepare our client’s food handling plant for statutory submission to all relevant government boards overseas and building works.
I-Care Series of Technical Training Program and Workshop
Training is a critical and essential component of human resource development (HRD) in all organizations. With the right training methodology and methods, staffs will be well-equipped with the knowledge and capabilities to support your organization’s activities and improve business performance at all levels.
FoodNet Consultants Pte Ltd offers training and workshops on various topics related to the food industry and Food Safety Management Systems and our training programs had benefited participants directly and indirectly in the food chain.
Do contact us for our customized training programs and workshops!
Design and Conceptualise of Food Processing Equipment
Under this program, our team will assist the client in the design and procurement of necessary equipment and machinery for their food handling operations.
Professional Quality Assurance Services
Under this program, our team of Quality Assurance Managers will be on site periodically to assist our clients in their quality assurance checks, involve in external supplier audits and conducting document reviews. This is an effective program which enable clients to have immediate access to a pool of qualified personnel and do not need to commit fixed monthly salary and statutory benefits to the personnel.
Building Intelligence System
The Building Intelligence System allows many data logging activities to be highly digitalized and apply controls to many of the facilities in the food handling premise. It allows recording of production information and control of facilities could be pre-set so that human labour can be better utilised in production activities. This system is customised and also capable of reducing utility energy consumption by switching off certain equipment during breaks or when equipment has reached its optimum. The data logging function also allows compliance to HACCP and AVA pre-requisite requirements for implementation and compliance.