1-. OBJECTIVE
Development and implementation of the Food Safety Management System based on standards ISO 22000, FAMI-QS, Global-Gap, BRC, IFS, or similar, in case the company wants to get certified by accredited certifying body.
2.- DEVELOPMENT
The steps to follow up in the implementation of the Food Safety Management System to get the previous objective defined are the following:
2.1 PRESENTATION OF THE PROJECT: It will be presented to the top management and different departments.
2.2 INITIAL EVALUATION: A study of the current and real scenario of the company will be done.
2.3 PLANNING: From the results of the initial evaluation, a planning of the works to develop will be done (documentation, dates, tasks, responsibilities, etc.) and the manager of the system will be designated (management’s representative)
2.4 DOCUMENTATION DEVELOPMENT: It will consist of: HACCP plan, policy, procedures, instructions, records.
2.5 FIRST STAGE OF IMPLEMENTATION: The documentation defined and approved by the top management of the company, is available to be implemented.
2.6 SECOND STAGE OF IMPLEMENTATION: Once all documentation is defined, approved and implemented, then the company is ready to overcome the certification audit, with enough time to master the last procedures defined and implemented.
2.7 INTERNAL AUDIT: Once the whole system (Second stage) is implemented, an Internal audit will be developed to:
- Check the system compliance to the standard requirements.
- Compliance of the requirements that require the execution of internal audits.
- Training to different responsible persons in the Audit process
2.8 BEGINNING OF THE PROCESS OF CERTIFICATION: DISTEC will collaborate with the Company / Firm, to solve doubts and concepts before the audit by the certifying body, if the company wishes it. Once the company is certified, DISTEC´s role will end up.
