It goes without saying that we as an organisation do not exist without the customer. It is therefore important that our customers are satisfied.
Determining customer satisfaction in food industry 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
This documents explains the measures you can take to prevent the spread and infection of COVID-19 or the coronavirus and viruses in general for companies
Example COVID-19 procedure for companies? Info
Corrective measures are measures taken to remove the cause of an perceived abnormality or other undesirable situation and to prevent reoccurrence.
Example corrective and preventive measures procedures Info
The following page discusses the requirements of a complaints procedure. This example procedure can be used as part of the PRPs the handbook.
A complaint procedure; How to deal with complaints! Info
The following page discusses the requirements of a company security. This example procedure can be used as part of the PRPs in the food safety handbook.
Company Security procedure for food organisations 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
With our HACCP team training, you can have a good session with your team. The HACCP team will understand its role and the importance of regular meetings.
The HACCP team: Training, goals and responsibilities Info
The abbreviation HACCP stands for Hazard Analysis and Critical Control Points. HACCP is a systematic preventive approach to ensure food safety and quality.
HACCP: The fundamentals of HACCP methodology Info
Herewith an example of a purchasing specification, with the requirements to be made when purchasing the microbiological examination by an accredited lab.
Microbiological testing, a purchase Specification Info
Hereby a table with an example of the basic requirements for food safety, with the standard text and the further essential specifications based on PRP.
PRP: Is there a prerequisite program example? Info