Food Safety and Quality Retail Strategy
Started by maricmargot, Aug 10 2011 06:03 PM
Hi,
I must to develop a new strategy for implement the quality and food safety legislation and standards for retail.
I don`t have sow much experience in this area and that and need you help.
The steps at what I thinking are:
Thank you,
maricmargot
I must to develop a new strategy for implement the quality and food safety legislation and standards for retail.
I don`t have sow much experience in this area and that and need you help.
The steps at what I thinking are:
- the evaluate the actually situation;
- to elaborate the objectives
- the construct the quality team or to do the training for the quality team ( to speak the same language) maybe to have 2 team one for food and one for non food
- to have a meeting with all the implicated department to understand what means quality and safety and what problems have;
- if is possible to solve the urgent problems;
- to implement the hygiene rules and the legislation (to training all the implicated person);
- to start to develop the procedures and the audit for supplier
Thank you,
maricmargot
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Dear maricmargot,
I suggest you might invest in a copy of -
(1) ISO 9001
(2) BRC Global food Standard
(3) ISO 22000 (ignore all the references to oPRPs)
The above spell out most of the requirements for developing a FSMS system (2,3) and a Product "Quality" System (1).
Alternatively, at no cost, you might look up the SQF website which has (free), generally beautiful (although occasionally questionable) standard and guidance manuals covering both food safety and quality.
Or consider the packages available on this present site of course.
If you find the content of above incomprehensible / hv no worthwhile backup and have short time requirements. a consultant is advised.
Rgds / Charles.C
PS it might hv been useful to mention yr product / process / any targeted standard.eg pork meat production is not quite the same as growing/harvesting vegetables.
I suggest you might invest in a copy of -
(1) ISO 9001
(2) BRC Global food Standard
(3) ISO 22000 (ignore all the references to oPRPs)
The above spell out most of the requirements for developing a FSMS system (2,3) and a Product "Quality" System (1).
Alternatively, at no cost, you might look up the SQF website which has (free), generally beautiful (although occasionally questionable) standard and guidance manuals covering both food safety and quality.
Or consider the packages available on this present site of course.
If you find the content of above incomprehensible / hv no worthwhile backup and have short time requirements. a consultant is advised.
Rgds / Charles.C
PS it might hv been useful to mention yr product / process / any targeted standard.eg pork meat production is not quite the same as growing/harvesting vegetables.
FOOD LOSS
Label requirements for food manufactured for restaurant use?
Food Fraud Assessment for SQF
Food Defense Plan Builder Help
Do you spend enough time on food safety and quality improvement?
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Example of How to Assess Your Food Safety Culture
Food Fraud for Storage and Distribution Warehouse
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