SAMARTH TECHNOOLOGIES

Dattawadi, Pune, Maharashtra

GHP is a system for ensuring that products are produced and controlled consistently according to quality standards. It is designed to minimize the risks involved in any food, pharmaceutical production that cannot be eliminated through testing the final product. The main risks are: unexpected contamination of products, causing damage to health or even death; incorrect labels on containers, which could mean that receive the wrong medicine; insufficient or too much active ingredient, resulting in ineffective treatment or adverse effects.

GHP regulations address issues including recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling. Most GMP requirements are very general and open-ended, allowing each manufacturer to decide individually how best to implement the necessary controls. This provides much flexibility, but also requires that the manufacturer interpret the requirements in a manner which makes sense for each individual business.

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This approach has significant benefits to organizations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food. Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focused upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time manufacturers and providers adopted HACCP to ensure food safety.

The history and background of the HACCP System : The objective is to introduce the food handlers to the history and background of the Hazard Analysis and Critical Control Point (HACCP) system and its importance as a food safety management system in identifying and controlling food safety hazards.
The HACCP System for managing food safety concerns grew from two major developments. The first breakthrough was associated with W.E. Deming, whose theories of quality management are widely regarded as a major factor in turning around the quality of Japanese products in the 1950's. Dr. Deming and others developed total quality management (TQM) systems which emphasized a total systems approach to manufacturing that could improve quality while lowering costs.
The second major breakthrough was the development of the HACCP concept itself. The HACCP concept was pioneered in the 1960's by the Pillsbury Company, the United States Army and the US National Aeronautics and NASA as a collaborative development for the production of safe foods for the US space programs. Pillsbury introduced and adopted HACCP as the system that could provide the greatest safety while reducing dependence on end product inspection and testing.
Recognizing the importance of HACCP to food control, the 20th session of Codex Alimentarius Commission held in Geneva Switzerland adopted Guidelines for the application of Hazard Analysis Critical Control Point (HACCP).

Advantages of HACCP : The HACCP system as it applies to food safety management uses the approach of controlling critical points in food handling to prevent food safety problems. The system which is science based and systematic identifies specific hazards and measures for their control to ensure the safety of food. HACCP is based on prevention and reduces the reliance on end product inspection and testing.
The HACCP system can be applied throughout the food chain from the primary producer to the consumer. Besides enhancing food safety, other benefits of applying HACCP include more effective use of resources, savings to the food industry and more timely response to food safety problems. HACCP enhances the responsibility and degree of control at the level of the food industry. A properly implemented HACCP system leads to greater involvement of food handlers in understanding and ensuring food safety, thus providing them with renewed motivation in their work. Implementing HACCP does not mean undoing quality assurance procedures or good manufacturing practices already established by a company, it does, however, require a revision of these procedures as part of the systematic approach and for their appropriate integration into the HACCP plan.
The application of the HACCP System can aid inspection by food control regulatory authorities and promote international trade by increasing buyer's confidence.
Any HACCP system should be capable of accommodating change, such as advances in equipment design, changes in processing procedures or technological developments.

Application of HACCP : While the application of HACCP to all segments and sectors of the food chain is possible, it is assumed that all sectors should be operating according to good manufacturing practices (GMPs) and the Codex General Principles of Food Hygiene. The ability of an industry segment or sector to support or implement the HACCP system depends on the degree of its adherence to these practices.
The successful application of HACCP requires the full commitment and involvement of management and the workforce. It requires a multi disciplinary approach which should include, as appropriate, expertise in agronomy, veterinary health, microbiology, public health, food technology, environmental health, chemistry, engineering, etc. according to the particular situation. The application of the HACCP system is compatible with the implementation of TQM systems such as the ISO 9000 series.

A good manufacturing practice (GMP) is a system for ensuring that products are produced and controlled consistently according to quality standards. It is designed to minimize the risks involved in any food, pharmaceutical production that cannot be eliminated through testing the final product. The main risks are: unexpected contamination of products, causing damage to health or even death; incorrect labels on containers, which could mean that receive the wrong medicine; insufficient or too much active ingredient, resulting in ineffective treatment or adverse effects.

GMP regulations address issues including recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling. Most GMP requirements are very general and open-ended, allowing each manufacturer to decide individually how best to implement the necessary controls. This provides much flexibility, but also requires that the manufacturer interpret the requirements in a manner which makes sense for each individual business.

Number of Clients : 01

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing your organization's food safety responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates your company has a robust Food Safety Management System in place that meets the requirements of your customers and consumers.

What is the difference between ISO 22000 and FSSC 22000?

• ISO 22000 is not recognized by GFSI. (what is GFSI?)
• ISO 22000 is broad in scope.
• FSSC 22000 is recognized by GFSI.
• FSSC has a more limited scope. Current scopes included are: farming, perishable animal products, food processing, feed production, food ingredients and food packaging material manufacturing.
• Most companies will benefit by choosing FSSC 22000 and achieving a GFSI recognized certification. This is because many companies require that their suppliers be certified to a GFSI recognized standard. ISO 22000 is not recognized by GFSI.

• FSSC 22000 is similar to ISO 22000 in that the FSSC 22000 scheme uses ISO 22000 as the requirements for the management system. However, FSSC 22000 includes additional requirements.

 
The Requirements for ISO 22000 include:

ISO 22000:2005 Food safety management systems – Requirements for any organization in the food chain International Organization for Standardization and one of the following:

• ISO/TS 22001-1 Prerequisite programmes on food safety – Part 1: Food manufacturing
• ISO/TS 22000-3 applies to forming animals, fish, egg production, milk production and bee keeping.
• ISO/TS 22000-4 applies to food packaging material manufacturing
• PAS 222 applies to animal feed production
• ISO/TS 22001-4 Prerequisite programmes on food safety – Part 4: Food packaging manufacturing
• The Requirements for FSSC 22000 include:
• ISO 22000:2005 Food safety management systems – Requirements for any organization in the food chain International Organization for Standardization
• FSSC 22000 Part I (Free download) – Requirements for organizations that require certification
• and ONE of the following:
• ISO/TS 22001-1 Prerequisite programmes on food safety – Part 1: Food manufacturing
• ISO/TS 22001-4 Prerequisite programmes on food safety – Part 4: Food packaging manufacturing
• PAS 222 applies to animal feed production
• ISO/TS 22001-4 Prerequisite programmes on food safety – Part 4: Food packaging manufacturing

An ISO 9001 certificate proves that your quality management system has been certified against a best practice standard and found compliant. The internationally recognised ISO 9001 standard is generic. It is not a product standard, but applicable to any manufacturing or service industry. Created by the International Organization for Standardization (ISO), its objective is to set international requirements for quality management systems.

Key features

• The standard applies to the processes in an organisation which have an impact on quality. It emphasises continual improvement and customer satisfaction.
• Lead auditor and internal auditor training programs
• Customized training programs as per clients requirements 

The major clauses in the standard are :

• Quality management system
• Management responsibility
• Resource management
• Product realisation
• Measurement, analysis, and improvement

Samarth Technoologies is engaged in.

• Audit and Certification of Management Systems as per International Standards
• Samarth Technoologies has adopted the following principles as the basis of the certification and inspection activities
• Transparent in their certification, inspection and training activities
• Conduct them with impartiality, free from biases or pressures
• And Independent of other commercial interests
• Takes certification decisions based on objective audit data to add credibility to the certification activity in the market.

Samarth Technoologies has a Committee to Safeguard Impartiality in its activities. This committee comprises of senior managers and professional from diverse walks of life.

Our clients: More than 100

The BRC Food Safety Standard is a leading global brand recognised by thousands of customers worldwide, Whether you’re an established global supplier or based in an emerging market, the Standard will ensure your customers have confidence in your food safety program and supply chain management. What’s more, by improving food safety, the Standard will also help you reduce waste, complaints, recalls and rejected products. You can also use your certification as a marketing tool by displaying the BRC Standard logo on your publicity materials, stationery and website. And your business will appear on the BRC Directory too, giving you further recognition.
It takes a common sense, risk-based approach, and provides you with a clear step-by-step path towards certification.
We have an established, highly experienced BRC Technical Team that provides support and leadership and is available to answer any technical questions.

What’s in the Food Safety Standard? The BRC Food Safety Standard can be used by any food processing operation where open food is handled, processed or packed. This could be from primary products such as fresh produce pack houses and slaughterhouses through to processed foods, canneries and ready to eat products. We’ve designed the BRC Food Safety Standard to help you establish good manufacturing practices so you’ll produce safe, legal products that meet the quality levels expected by your customers.

The Standard is divided into seven sections :

• Senior Management Commitment and Continual Improvement
• The Food Safety Plan (HACCP)
• Food Safety and Quality Management System
• Site Standards
• Product Control
• Process Control
• Personnel.