The following page, discusses what to do when a high care or high risk case occurs. The page is formulated in the form of a procedure for the handbook.
High care and a high risk area in the food company Info
The following page shows an example of a food defense procedure, including management, human factors employees and public, company areas and operations.
Food Defense procedure example for a food company Info
The following page discusses the requirements of the entry check, divided in quality, quantity and safety, with the needed actions at a abnormality
Entry Check requirements: A short check overview Info
It is important to have proper “industrial hygiene” alongside personal hygiene. This, together with the regulations, prevents cross-contamination.
Company hygiene for an organisation in food industry Info
To understand how complaints are handled, we have made a complaint procedure as an example., including the registration methodology of complaints.
The complaints procedure for a food industry company Info
Avoid the buildup of and cross-contamination of micro-organisms, thorough cleaning and disinfection are significant by using the following procedure.
Disinfection example procedures for food companies? Info
The following page will give a short description about the clean in place or CIP cleaning procedure, part of the prerequisite program or PRPs.
CIP Cleaning procedure example for food companies Info
We have made a brochure with all the iMIS FOOD components to get a snapshot of the company and our product range iMIS for compliance.
iMIS FOOD Brochure: Introduction to iMIS / QAssurance Info
Only authorised people should calibrate. This prevents overuse of the devices. All measuring tools should has to be part of the calibration procedure.
Calibration procedure, Is there a example available? Info
It is critical that information be shared among stakeholders in order to improve food security, food safety and local economy by theory and practice.
Food Safety Online training material Info
To unite forces QAssurance has collaborated with ProFound, the company has an immense knowledge and experience in working in developing countries.
ProFound collaboration with QAssurance Info
A food company must adhere to certain standards during an audit, which varies according to the standard it uses, BRC, IFS, or the FSSC22000.
Food Audit: What needs to be taken into account? Info
This presentation sums up the Food Safety status in Africa. It covers Food Safety management status, governance, actors involved, and certification status.
Food Safety Status in African countries Info
QAssurance records as a reaction to the ECDC and EFSA Salmonella in a chocolate egg Investigation.
Salmonella in an egg, no surprise Info
Salmonellosis is a gastrointestinal illness caused by the bacteria Salmonella. The pathogen is a notorious food hazard in a plethora of products types.
Salmonella enteritidis iMIS Knowledge Sheet Info
Hereby an overview of LCPs, Legal control points for production processes as well as raw materials for food producing companies.
LCPs overview production processes and raw materials Info
To register which the hazards with the accompanying risk a HACCP will be done to evaluate the raw materials in the process.
Hazard analysis and hazard evaluation raw materials Info
Hereby an overview, of critical control points or CCPs within the production processes and raw material as part of the HACCP.
Overview CCPs, production processes raw materials Info
BRC Packaging, Packaging Materials
Packaging must meet the requirements, to ensure the safety of the products, BRC Packaging, Packaging Materials.
BRC Packaging & Packaging Materials (English) Info