Risk analyses form the basis of good quality and strategic management. Our
Normanists are trained for its implementation. As a sparring partner they map the
risks and create a step-by-step plan.

HACCP: mapping risks is rewarding

Hazard Analysis & Critical Control Points is a standard risk analysis method
according to the twelve principles of the Codex Alimentarius. When executing a
HACCP-study all possible risks concerning food safety are evaluated within the
framework of company processes and used resources. The chances for serious
incidents during a specific process and the probability of the danger arising are put in
the balance. This results in a specific risk level to which the appropriate management
measures are matched.

 

control your production process with HACCP

The main results of a HACCP risk analysis are the final management measures.
They require accurate daily monitoring to avoid problems with food safety. Critical
and hard to control dangers will result in one or more CCPs (Critical Control Points).
A CCP is a point in a process with a parameter showing that a limit value is crucial to
manage the danger.

 

HACCP in your organization?

HACCP is a legal requirement
when you are active in the food or animal feed industry. These regulations are part of
decree (EC) 852/2004.

 

FSMA - PCQI

On January 4 2011 former president Obama ratified the Food Safety Modernization
Act (FSMA). This legal text aims at protecting the safety of foods in the US. Focus
switched from reacting to incidents towards a preventive and risk based approach
instead. This is an approach which has long been applied in Europe actually.

The FSMA and the related guidelines apply to both companies from the US and
companies exporting foods to the US. If your company is exporting to the US or is
planning to do so, you will also have to show that you comply with these
requirements.

 

Food safety plan - Preventive controls

The FSMA requires creating a risk based Food Safety Plan leading to preventive
controls. There are four types of these ‘Preventive Controls’.

  • Process preventive controls
  • Sanitation preventive controls
  • Allergen preventive controls
  • Supply-chain preventive controls

Our Normanists support your company in submitting a conform ‘Food Safety Plan’ to
the FAVV and your customers.

 

PCQI

Another important requirement is each company to have a Preventive Controls
Qualified Individual or PCQI. This person is responsible for creating and maintaining
the food safety system.

AMNorman can either coach or temporarily support your
internal PCQI.

 

food defense plan, precautions against deliberate contaminations

These preventive measures protect the security of the production facility against
deliberate contaminations. Just think of the mercury oranges in 1978 or the needles
in an airplane lunch in 2012. These measures have been adopted in the criteria of
the GFSI-standards BRCGS, IFS and FSSC. In doing so there is extra focus on
securing the production site and the coaching of the people involved.

Our Normanists support creating a Food Defense Plan and coach the people with regard
to this matter. Besides this it is also possible to carry out intrusion tests. This means
that we measure alertness and assertiveness of employees to further guarantee the
security of your company.

 

food fraud

Sadly, food fraud is quite common. Fipronil in eggs, horse meat sold as beef and so
on. Preventing food fraud is a priority for authorities and standard holders. All
GFSI-standards require a risk analysis to minimize chances of fraud and provide the
necessary detection methods.

Normanists map risks for you and integrate the right
precautions in the quality system.

 

stakeholder and context analysis

When doing a stakeholder analysis we list the relevant stakeholders and their
demands for both the organization and quality management system.

The context analysis focuses on analyzing and managing the risks in your environment.

Execution and follow-up of both analyses is a requirement in all ISO standards.

 

business continuity  

A crisis in daily functioning can pose a risk to operational continuity. For example an
in-house fire, work accident, environmental disaster, food defense problems or
hacking incident. With the best will in the world, these things happen. In the Business
Continuity Plan we create a plan enabling you to adequately address such crises.
The plan is preceded by an in-depth ‘Business impact analysis’ in which the impact
of a crisis situation is investigated.

For now only BRCGS standards require the implementation of such a continuity plan.

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our normanists are ready to help you

our normanists are ready to help you