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AGFO Cert offers the following services for the food sector.(in cooperation with NSF-CMi, TÜV Hessen, Royal Cert and Ceres)(UKAS, TURKAK and DAR/Dakks accreditations are available.)
Certification audit services for the food industry:
We are providing certification audit services in food industrty for the certification bodies
We have experienced and qualified auditors for different sub-sectors of the food industry. All the above fields of food certification are covered by our audit team.
We have auditors in our team from following disciplines :
- Food engineering
- Veterinary medicine
- Aqua engineering
- Agricultural engineering
We have IFS and BRC auditor with wide scopes in our team.
ISO 9001Some of the requirements in ISO 9001:2008 include
- a set of procedures that cover all key processes in the business such as purchasing, product development, product realisation, storage, handling, packaging, delivery, customer related as well as support processes such as maintenance of measuring and monitoring system/equipment, infrastructure and work environment, human resources, management processes , documentation;
- Description and documentation of management system processes
- Implementation and maintenance of these processes
- Monitoring of implementation and recordkeeping
- review of effectiveness of the implementation
- Continual improvement
A company or organization that has been independently audited and certified by an accredited certification company may publicly tell that it is "ISO 9001 certified" . Certification to an ISO 9001 standard does not guarantee any quality of end products and services; rather, it certifies that formalized business processes are being applied.
We as AGFO Certification Services Ltd do the ISO 9001 audits as
- a value adding conformity assessment process keeping impartiality and confidentiality
- Specifically for the food industry , since food safety is a crucial part of food quality, it takes a large part of the whole ISO 9001 assessment process in terms of legal regulations (e.g. ISO requirements 0, 4.1, 6.3, 6.4, 7.1 , 7.2 and 7.5) and assurance of conformity of the products to customer and statutory requirements.
ISO 14001
Nowadays, environmental pollution has become a very critical and acute issue and in view of the increasing number of industrial accidents both the public and ecological movements have managed to increase the sensitivity of governments of many countries toward these problems. Environmental awareness resulted in the recent promulgation of a new environmental standards, ISO 14000/EMS, aiming at universal acceptance to improve the environmental performance of companies, to minimize liabilities and to enhance the image of the companies. Food companies have just started to endorse this. In contrast, the chemical and the automobile industries were the first to adopt these new ISO 14000 standards.
• The basic elements of environmental management
• Legal regulations and monitoring of legal permissions
• Liquid waste control / control of consumptions
• storage of hazardous wastes and chemicals, and control
• Medical wastes and waste control
• Solid waste management
• Noise control
• Energy and resource use and saving
• prevention of environmental accidents
Customer / Guest Complaints Management - Guide Standard Inspections, Sector has the insisting demands on the non-accredited ISO 10002 audits. ISO 10002 at all guides by following the principles of a complaints management system is applied.
In this context,
• Customer-related processes, quality and production processes are mainly investigated.
• internal investigations in other management processes, policies, objectives, management review processes, data analysis, process improvement is within the scope of the audit.
• The idea of the internal customers' complaints by employees in the principles of ISO 10002 management guides and faydalırdır possible.
ISO 22000, HACCP, PAS 220 / FSSC 22000
• Food sector in a broad context, ISO 22000 audit services are provided. FSSC 22000 / PAS 220 audit services have began in 2010.
• PAS 220, the ISO 22000 standard, Software Program 7.2 Pre-prepared as a guide in order to elaborate a specification element. To examine 22000/7.2 element of the ISO PAS 220 has been followed is called ISO 22000 certifications FSSC 22000. 22000 FSSC awarded ISO 22000 at the same time the organization will be eligible for winning.
FSSC 22000 • February 2010 with the state 'has come to be is recognized by the GFSI.
The British Retail Consortium (or BRC) is one of the leading trade associations in the United Kingdom. They represent all forms of retailers from small, independently owned stores, to big chain stores and department stores. It represents 90% of retail trade in the UK by turnover.
It is well-known for its global standards in four areas, producing much literature on these topics:
- Food safety,
- Consumer products,
- Packaging and packaging materials and
- Storage and distribution
The Global Standard for Food Safety was first developed in 1998 by the food service industry to enable suppliers to be audited by third party Certification Bodies against a single consistent standard, reducing duplication of effort and enabling the retail industry to focus activities on areas of competitive advantage. Built on the principles of clear risk based requirements, informative report format and auditor competence, the Standard has continued to develop and evolve with input from a wider base of international stakeholders including retailers, caterers, food manufacturers and Certification Bodies. The Standard is closely managed by the BRC who license the use of the Standard to Certification Bodies who must be both accredited by their national Accreditation Body and abide by strict BRC requirements for auditor competency, reporting and performance. The latest edition features a number of innovations, including:
Optional unannounced audits have been introduced for companies gaining certification grade A or B
- More guidance on implementing HACCP based on Codex Alimentarius principles
- Greater emphasis on senior management demonstrating their commitment to the aim of achieving product quality and safety and to ensuring corrective action for non-conformities is undertaken
- Expanded sections on issues of major importance, such as allergens and identity preserved materials, laboratory management, and physical and chemical contamination control
- A more rigorous grading system for grades B, C and D has been introduced with a re-visit by the Certification Body required within 28 days to verify corrective actions for grade C as well as audit frequency reduced to 6 months
- Revision of product categories that focus on product technologies that are now cross referenced with fields of audit pertinent to auditor requirements
- A new section has been introduced on site security requiring controlled access and training of staff, secure storage of materials and registration and approval of premises.
IFS v.5 (Featured International Standards)
IFS Food was the first IFS standard. As described in the history of IFS (see first section), the IFS Food started under its version 3 in 2003, then its version 4 in 2004 and currently its version 5 (which applies from the 1st January 2008).
Scope of the standard and target group
- The IFS Food is a Standard for auditing retailer and wholesaler branded food product suppliers and only concerns food processing companies or companies that pack loose food products.
- The IFS Food can only be used when a product is “processed” or when there is a hazard for product contamination during the primary packing.
As a result, the IFS Food shall not apply to the following activities:
- importation (offices)
- only transport, storage and distribution.
At the end of 2005, experience, and changes in legislation, lead to the need to work towards a revision of IFS Food version 4. A detailed and extensive questionnaire was developed, which would allow all users to get involved in the further development of the IFS Food. All the completed questionnaires were subjected to detailed analysis. These analyses resulted in the definition of specific goals, which were the basis for the revision of the IFS Food version 4.
Between July 2006 and January 2007, a French, German and Italian subworking group dealt with the results of the questionnaires and worked on the detailed development of the new Standard. The thorough revision of the Standard, in addition to meeting the already mentioned goals, led to a number of changes. As a result the new Standard has been significantly improved from version 4 and the IFS Food version 5 has been finally published in summer 2007, for an application the 1st January 2008.
Number of requirements, structure of the checklist
The current check-list of IFS Food version 5 contains 250 requirements. The check-list is divided into 5 chapters:
Chapter 1: Senior Management Responsibility. This chapter contains requirements about corporate policy, structure, customer focus and management review.
Chapter 2: Quality Management System. This chapter mostly deal with HACCP system, documentation requirements and record keeping.
Chapter 3: Resource Management. This chapter contains requirements about personnel hygiene, protective clothing, training, and staff facilities.
Chapter 4: Production Process. This chapter is the biggest in the standard (since IFS Food is linked to a product and process certification). It deals, among others, with product specifications, purchasing, packaging, factory environment, housekeeping, pest control, traceability, etc.
Chapter 5: Measurements, Analysis and Improvements. This last chapter deals with internal audit, product analysis, product withdrawal and recall, management of corrective actions, etc.
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