Our plant has the following two management system certifications from "Bureau Veritas Certification (India) Private Limited"

• ISO 22000:2005 – FOOD SAFETY MANAGEMENT SYSTEMS
• BRC (British Retail Consortium) norms – GLOBAL STANDARD FOR FOOD SAFETY

What is ISO 22000:2005?

The ISO 22000 family of standards represents an international standard on Food Safety Management System practices. It combines and supplements the core element of ISO 9001 (Quality Management System) and HACCP (Hazard Analysis Critical Control Point) principles (published by Codex Alimentarius). ISO 22000 is a generic name given to a family of standards developed to provide an effective framework for the development, implementation and continual improvement of a food safety management system (FSMS).

ISO 22000:2005 lays down and provides a set of standardized requirements for a food safety management system.

ISO 22000:2005, the requirement standard, includes the following main sections:

1. Food Safety Management System
2. Management Responsibility
3. Resource Management
4. Planning and Realization of safe products
5. Validation,verification and Improvement of the food safety management system

What is GLOBAL STANDARD FOR FOOD SAFETY?

The Global Standard for Food Safety has been developed to specify the safety, quality and operational criteria to be in place within a food manufacturing organization to fulfill obligations with regard to legal compliance and Protection of the consumer. These Standards were originally published by the British Retail Consortium (BRC) for Food producers supplying Own Brand goods into the UK Retail Market. This Standard has now attained usage worldwide as a framework for any business to assist the production of Safe Food.

These standards consist of some requirements which are designated as “Fundamental requirements” which are crucial to the establishment and Operation of an effective Food Quality and Safety operation. The Clauses deemed to be ‘Fundamental‘ are:

• Senior Management Commitment and Continual Improvement
• The Food Safety Plan - HACCP
• Internal Audits
• Corrective and Preventive Action
• Traceability
• Layout, Product Flow and Segregation
• Housekeeping and Hygiene
• Handling Requirements for Specific Materials – Materials Containing Allergens and Identity Preserved Materials
• Control of Operations
• Training