Food safety is the assurance that food will not cause harm to the
consumer when it is prepared and/or consumed according to its
intended use. In other words protecting the food supply from microbial,
chemical (ie rancidity, browning) and physical (ie drying out, infestation)
hazards or contamination that may occur during all stages of food
production and handling-growing, harvesting, processing, transporting,
preparing, distributing and storing.
Currently world wide there is a substantial customer\consumer pressure
and regulatory compulsion to ensure that food safety practices are
adhered to during all stages of food chain.
The emphasis on Food Safety is a well placed concern since around the
world more than 1.8 million people die as a result of Food and
Waterborne diarrhoeal diseases. In Australia, three (campylobacteriosis,
salmonellosis and Hepatitis A) of the ten leading causes of morbidity are
potentially food-borne diseases and authorities estimate that
approximately 5.4 million suffering a flood-borne disease each year.
Even in Japan food poisoning is a significant cause for morbidity.
Simultaneously contamination of food with acrylamide, semicarbazide,
and chloropropanols and the presence of malachite green in fish and
fish products is becoming a new and evolving concern and has brought
attention of the consumers.
As described above food safety place an important role in assuring
health and as result of this acceptance more and more emphasis is
placed on food safety during all stages in the food chain.
consumer when it is prepared and/or consumed according to its
intended use. In other words protecting the food supply from microbial,
chemical (ie rancidity, browning) and physical (ie drying out, infestation)
hazards or contamination that may occur during all stages of food
production and handling-growing, harvesting, processing, transporting,
preparing, distributing and storing.
Currently world wide there is a substantial customer\consumer pressure
and regulatory compulsion to ensure that food safety practices are
adhered to during all stages of food chain.
The emphasis on Food Safety is a well placed concern since around the
world more than 1.8 million people die as a result of Food and
Waterborne diarrhoeal diseases. In Australia, three (campylobacteriosis,
salmonellosis and Hepatitis A) of the ten leading causes of morbidity are
potentially food-borne diseases and authorities estimate that
approximately 5.4 million suffering a flood-borne disease each year.
Even in Japan food poisoning is a significant cause for morbidity.
Simultaneously contamination of food with acrylamide, semicarbazide,
and chloropropanols and the presence of malachite green in fish and
fish products is becoming a new and evolving concern and has brought
attention of the consumers.
As described above food safety place an important role in assuring
health and as result of this acceptance more and more emphasis is
placed on food safety during all stages in the food chain.
Food Safety
Truly Enjoyable Food
Truly Enjoyable Food
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HACCP
Hazard Analysis Critical Control Point system (HACCP) has become
a universally accepted method for Food Safety Assurance. In 1993
the Codes Guideline for the Application of HACCP system were
adopted by the FAO/WHO Codex Alimentarius Commission and this
is one of the highlights of the HACCP systems history. Another
important milestone of the HACCP systems history is the reference
of the Guidelines for the Application of HACCP system in the GATT
Uruguay Round of Multilateral Trade Negotiations in April 1994.
The HACCP approach was originally derived from Engineering
System's - “Failure Mode & Effect Analysis”. It was further
developed by Pillsbury / NASA for the American Space Program
during the 1960’s because you can't "re-call food in Space".
a universally accepted method for Food Safety Assurance. In 1993
the Codes Guideline for the Application of HACCP system were
adopted by the FAO/WHO Codex Alimentarius Commission and this
is one of the highlights of the HACCP systems history. Another
important milestone of the HACCP systems history is the reference
of the Guidelines for the Application of HACCP system in the GATT
Uruguay Round of Multilateral Trade Negotiations in April 1994.
The HACCP approach was originally derived from Engineering
System's - “Failure Mode & Effect Analysis”. It was further
developed by Pillsbury / NASA for the American Space Program
during the 1960’s because you can't "re-call food in Space".
ISO 22000
As a response to the requirement of having a world wide accepted
standard, ISO 22000 standard was developed and introduced in
year 2005.
ISO 22000 standard is a food safety management system standard
where requirements to be complied by an organisation is laid out.
The standard requires an organization in the food chain to
demonstrate its ability to control food safety hazards in order to
ensure that food is safe at the time of human consumption.
standard, ISO 22000 standard was developed and introduced in
year 2005.
ISO 22000 standard is a food safety management system standard
where requirements to be complied by an organisation is laid out.
The standard requires an organization in the food chain to
demonstrate its ability to control food safety hazards in order to
ensure that food is safe at the time of human consumption.
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| We have assisted companies to comply with ISO 22000, HACCP, SQF and BRC requirements. |
On top of the experience of completing number of Food Safety
Certification assignments as well as obtaining certifications against
a wide variety of standards has made our team very experienced in
Food Safety Consultancy.
Certification assignments as well as obtaining certifications against
a wide variety of standards has made our team very experienced in
Food Safety Consultancy.
- We have Consultants who have undergone Lead Auditor
Training on Food Safety. - We have consultants who have appropriate industrial
experience. - Consultants who have extensive experience in Management
System Consultancy.
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| If you need to know more about Food Safety Management Systems or our solutions to address ISO 22000, HACCP, SQF or BRC use the Contact Us web page or send an e-mail to solutions@somaratnaconsultants.com |
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We have accumulated a considerable experience in developing Food
Safety Management System as we have covered coveted brands.
Following will provide you with a glimpse of such experience.
these companies were either already ISO 9001 certified or wanted to
implement Food Safety Management System along with implementation
of ISO 9001 conforming Quality Management System. As result we
developed integrated management systems where all requirements of
more than one standard was fulfilled by one unified management system.
Safety Management System as we have covered coveted brands.
Following will provide you with a glimpse of such experience.
- We assisted Trans Asia Hotel to obtain their HACCP certification.
- We assisted Lion Brewery to obtain ISO 22000 certification.
- We assisted Ceylon Royal Teas to obtain ISO 22000/BRC/HACCP
certifications. - We have assisted Union Commodities to obtain their HACCP
certification. - We have assisted Standard Trading Company to obtain their
BRC/HACCP/SQF certification. - We have provided consultancy to Labukalle Tea Factory to obtain
HACCP Certification.
these companies were either already ISO 9001 certified or wanted to
implement Food Safety Management System along with implementation
of ISO 9001 conforming Quality Management System. As result we
developed integrated management systems where all requirements of
more than one standard was fulfilled by one unified management system.