iMIS Food Benefit Analysis: Table version

iMIS Food

QAssurance is a food safety consulting and software company. With iMIS Food, we offer a hybrid approach to food safety. Food safety knowledge and IT are integrated to provide a food safety infrastructure where the entire food enterprise is enabled for compliance. In sales conversations, we are sometimes compared to software systems and sometimes to consultants. We hope our analysis of business benefits will help you choose the right food safety partner.

Benefit Analysis

	iMIS Food Implementation	Preferred situation	Advantage	Management information
100	Preparation iMISFood system
101	Send iMIS Food specifications for server configuration	All information is located on 1 local server.	Data is located safely at the company, accessible without an internet connection and secure recipes.	The more data on the server, the easier it is to generate reports automatically
102	Establish 32 folder system	Place information and reports in the 32 folders system	Overview of which information is available and missing	The current status of  documentation within the company
110	HACCP and legislation: requirements to be met
111	HACCP study validation & verification	iMIS Food methodology and link with compliance portal regarding legislation and hazards	A structured HACCP study that will be checked weekly	HACCP status about the latest legislation and standards
112	Legislation: HACCP and NVWA cases	Link with compliance portal regarding legislation and hazards	Being up to date with legislation and standards	Latest legislation and standards relevant to business
113	Flowcharts	Flowcharts in handbook with relation to the HACCP study and control points	All flowcharts are continuously updated and discussed monthly in the HACCP consultation	The current status of the flowcharts
114	Logo for the signs and HACCP poster	Signs with instructions	Being up to date with the working method in the handbook	The current status which signs wherein the company is in compliance with rules
120	Implementation Handbook
121	Explanation handbook system and training	iMIS Food method described in the manual regarding the iMIS Food system and HACCP	Work according to the integrated methodology with regard to all iMIS Food components	By using all iMIS Food components, both reports on legislation and standards can be made to comply with
122	Activate generic iMIS information	80% of the procedures can be renewed and maintained by iMIS Food	Continuous compliance with EU legislation, BRC, IFS, and FSSC22000, without having to keep track of everything yourself	The status of compliance with legislation and standards and continuously prepared for an unannounced visit
123	Determine company-specific information on procedures and instructions, among other things	Link current necessary procedures and instructions with the HACCP study to activate generic iMIS information and flowcharts	Noticeably comply with HACCP control	The current status of HACCP control and CCPs
124	Adding the company-specific information	Activate business-critical instructions	Everyone is continuously informed of the latest versions	The current status of instructions, who set up the introductions, and who read it
125	Introduction of the new handbook system to colleagues	The handbook should be accessible to everyone	Work according to the latest legislation requirements.	The current status of who is aware of the handbook
130	Implementation audit system
131	Explanation of audit system and training	Carry out control rounds with iMIS Food, so that the HACCP basic conditions and quality standards are controlled	Logic between HACCP, manual and controls so that the study and control can be checked in real-time, and everyone knows whether all requirements are met	Know on a daily level whether all checks are carried out and open actions are picked up in time
132	Determining desired control rounds and frequency	Control scheme accessible and feasible for everyone	At any time, the entire company knows who needs to check what and how	Knowing the status of checks at any time and even in the event of an unexpected external visit, to exclude the chance of surprises
133	Inventory company-specific information for the audit rounds	Insight into which round was drawn up by whom and when	For example, when a machine is renewed,  the glass round and cleaning round must also be adjusted.	Knowing that the content of the control rounds is correct and that the correct control is being carried out
134	Establish a company-specific audit system	Linking the control system to the standard requirements and frequency	Be able to automatically report that work is being done according to plan and why this plan is being implemented	Knowing the status of the performance of the control rounds, and when and who the context of the control rounds list has been altered.
135	Adding desired users to audit system	Know who has to carry out which round and when and what requirements are set for the inspector	Instructions in the manual are directly retrievable by the person who has to carry out the check	Knowing who has checked what and when and whether this person is also entitled to do so
136	Setting up the handhelds with control rounds	Control rounds are always up to date on PC, tablet and phone	Always perform the correct version of the check	How and who is performing which control rounds
137	Introduction of the new audit system to colleagues	Every employee in the company knows how to check	A clear way of working and controlling	Who performs which check and when and what is the status of open actions
140	Specification management system implementation (SpecCheck)
141	Explanation specification management system and training	Working according to the procedures handbook on specifications and labelling	A uniform way of working that meets all standard requirements to decrease the chance of errors concerning specification management.	Knowing which specifications and label information have been determined and approved by whom and when
142	Request recent raw material specifications and recipes	Work according to the manual and know which specifications and recipes have not yet been processed and approved	An up-to-date overview of which specifications are not available and must be requested	The status of raw material specifications and recipes
143	Determining the design of the final product specifications	Work according to the product information protocols in the manual and work according to the correct HACCP study	Always work with a quality system that is set up according to the law and agreements with the customer	The status of final product specifications issued to the customer and whether they are meeting the specifications
144	Adding users to the specification management system	Work according to the procedures in the manual and who is authorised to manage specifications	Less chance of errors and recalls due to incorrect product information and knowing who has entered what in the system	Knowing who did what in the spec check and who gave what information to the clients.
145	Approve new final product specifications and place them on the intranet	All approved specifications are available in a central location	Always work according to the right recipes and always give the right specifications	Knowing the status of approved specifications and labels and what information needs to be requested
146	Introduction of the new specification management system to colleagues	Company-wide working according to an agreement regarding raw materials, semi-finished products, recipes and end products	Be able to intervene in time in case of incorrect product information, labelling and specifications	Ensure that all labelling corresponds to the final product specifications issued to the customer and know the status of specification management within the company
160	Implementation Intranet system
161	Explanation of intranet system and training	All information centrally available on 1 server within the company	Everyone places all information digitally in the central system so that all information within the company can be available	A total overview of all information within the company so that it can also be checked whether work is being done as agreed upon
162	Establish user rights	Access to the right information	For example, in information security, not everyone is allowed to change recipes.	Who uses when which system
163	Introduction of the intranet system to colleagues	All information centrally available within the company	To comply with legislation and standards, everyone must be aware of the way of working	Knowing  the status of compliance and the methods of working
164	Establish any iMIS web forms, for the digitization of paper	Only where the digital recording of (process) registrations is possible	Know which documents still need to be filled in. Secondly, no paper flow within the processing facility.	Overview of registrations and the possibility of central data processing for reports
170	Implementation Compliance portal
171	Legislation, access rights and use within the HACCP team	Monthly Consultancy	Being aware of the latest legislation	Knowing  that we are working according to the right legislation
172	Standards, access rights and use in audit preparation	Monthly Consultancy	Being aware of GFSI standards changes	Knowing that we work according to the right standards
173	Hazards, access rights and use to renew the HACCP study	Monthly Consultancy	Being aware of the latest hazards within the HACCP study	Knowing that the HACCP study is based on the right hazard overview
174	Information sheets, access rights and use within the HACCP team	Monthly Consultancy	Being informed of Food Safety Authority enforcement	Know that we work according to the correct information sheets of the Food Safety Authority
175	Food Fraud reports and the use of the Food Fraud reports	Monthly Consultancy	Being aware of Fraud issues	Be prepared for questions from customers about fraud cases.
176	Training information, for training the company	Monthly Consultancy	Be aware of the latest training insights, in the company where it is needed.	Knowing that the company is being trained with the latest knowledge