فهرست
صفحه اصلی
خدمات ما
صنایع
لوازم الکتریکی و الکترونیکی
مواد شیمیایی
لوازم الکتریکی
کاغذ و سلولز
نساجی
مصالح ساختمانی
بازرسی قطعات خودرو
محصولات پتروشیمی
تجهیزات صنایع نفت پتروشیمی
روغن های گیاهی
طرح های ارزیابی انطباق پایش سلامت آسیا
طرح محصولات معدنی غیر فلزی و مصالح ساختمانی پایش سلامت آسیا
طرح نساجی و چرم پایش سلامت آسیا
طرح روغن و چربی های خوراکی پایش سلامت آسیا
سیستم صنعت غذا و محصولات کشاورزی پایش سلامت آسیا
سیستم ارزیابی انطباق صنعت غذا
سیستم ارزیابی انطباق محصولات کشاورزی
طرح مواد شیمیایی پایش سلامت آسیا
طرح وسایط نیرو محرکه اجزا و قطعات پایش سلامت آسیا
طرح لوازم الکتریکی و الکترونیکی پایش سلامت آسیا
طرح ارزیابی انطباق تجهیزات سرگرمی و اسباب بازی
طرح ارزیابی انطباق سایر مصنوعات
طرح ارزیابی انطباق لوازم و تجهیزات مکانیکی
طرح ارزیابی انطباق ابزار دقیق
سیستم صنایع نفت و پتروشیمی پایش سلامت آسیا
طرح خدمات پایش سلامت آسیا
طرح ارزیابی انطباق اقامت گاه ها مسافرتی)
طرح ارزیابی انطباق خانه سالمندان
طرح ارزیابی انطباق خدمات پس از فروش لوازم خانگی
طرح ارزیابی انطباق خدمات پستی
طرح ارزیابی انطباق باشگاه های ورزشی
طرح کانی های معدنی پایش سلامت آسیا
طرح ارزیابی انطباق غلات پایش سلامت آسیا
طرح تجهیزات ورزشی پایش سلامت آسیا
سیستم مدیریت و ضمانت کیفیت
تعیین ماهیت محصول
کالاهای صادراتی
خدمات
مراکز اقامتی (هتل اپارتمان زایر سرا
باشگاه های ورزشی
خدمات مراکز اموزشی ابتدایی
خدمات پستی
تجهیزات ازمون مراکز معاینه فنی جاده ای
خدمات پس از فروش خودرو
کشور های ارو اسیا
Voluntary GOST R Certificate of Conformity, ST-1 (various types)
GOST R Declaration of Conformity
GOST R Certificate of Conformity
EAC Certificate of Conformity,
EAC Declaration of Conformity
letters of conformity or non-compliance with the products imported or sold by the Customer or the Customer’s clients
conclusions about the absence of alcohol,
import decisions on products containing ozone-depleting substances
FSTEC conclusions
certificate of conformity for industrial safety
safety data sheets
vehicle type approvals
certificates of state registration of products (SRS
سامانه اموزشی وعلمی
سیستم مدیریت پروژه و ارتباط با مشتری
در باره ما
فروشگاه
اموزش علوم دامپزشکی
اموزش پدافند غیر عامل
اموزش ارزیابی انطباق
GFSI ANIMAL PRIMARY C0NVERSION
NAME
اولین
آخرین
DATE
MM slash DD slash YYYY
SECTION 1: HAZARD AND RISK MANAGEMENT SYSTEMS REQUIREMENTS
HACCP 1.1
Hazard and Risk management system A Hazard and Risk Management System including prerequisite programmes shall be implemented to identify and control food safety hazards, including allergens, shall be implemented. This system shall be systematic, comprehensive and shall take into consideration relevant law.
HACCP 1.1.2
Hazard and Risk management system This shall be a HACCP system, based on the Annex of Codex Alimentarius General Principles of Food Hygiene.
HACCP 1.2
Hazard and Risk management system The scope of the Hazard and Risk Management System shall be defined per product / product category and / or per process or production step.
HACCP 1.3
Hazard and Risk management system The Hazard and Risk Management System shall be applicable to the site’s scope of activity.
HACCP 1.4
Hazard and Risk management system The Hazard and Risk Management System shall be reviewed regularly, and in case of any change that impacts food safety.
SECTION 2: FOOD SAFETY MANAGEMENT SYSTEMS REQUIREMENTS
FSM 1
Management responsibility A clear organisational structure identifying the job functions and responsibilities of at least those employees whose activities affect food safety shall be established, implemented and maintained.
FSM 2
Management commitment and food safety culture Evidence of the senior management’s commitment to establish, implement, maintain and continuously improve the Food Safety Management System shall be provided. This shall include elements of food safety culture, at a minimum consisting of: communication, training, feedback from employees and performance measurement on food safety related activities
FSM 3
Management review The senior management shall review all elements of the Food Safety Management System, including the Hazard and Risk Management System HACCP plan or HACCP- based plans regularly, and in case of any change that impacts food safety, to ensure their continuing suitability and effectiveness
FSM 4.1
Food safety legislation Procedures shall be established, implemented and maintained to ensure compliance with applicable legis- lation (both countries of production and intended sale)
FSM 5
Food Safety Management system The elements of the Food Safety Management System shall be established, implemented, maintained and con- tinuously improved and shall have a scope appropriate to the range of business activities to be covered
FSM 6
Food safety policy and objectives A clear, concise and documented food safety policy statement shall be in place, as well as measurable objectives specifying the extent of the organisation’s commitment to meet the food safety needs.
FSM 7.1
Food defence A food defence threat assessment procedure shall be established, implemented and maintained to identify potential threats and prioritise food defence measures.
FSM 7.2
Food defence A documented food defence plan shall be in place spec- ifying the measures implemented to mitigate the public health risks from any identified food defence threats.
FSM 7.3
Food defence This food defence plan shall be supported by the Food Safety Management System.
FSM 8.1
Food fraud A food fraud vulnerability assessment procedure shall be established, implemented and maintained to identify potential vulnerability and prioritise food fraud mitigation measures.
FSM 8.2
Food fraud A documented food fraud plan shall be in place specifying the measures implemented to mitigate the public health risks from the identified food fraud vulnerabilities
FSM 8.3
Food fraud This food fraud mitigation plan shall be supported by the organisation's Food Safety Management System
FSM 9.1
Documentation requirements A procedure shall be established, implemented and maintained for the management and control of doc- umented information required to demonstrate the effective operation and control of processes and the Food Safety Management System
FSM 9.2.1
Documentation requirements All the above-mentioned documented information shall be securely stored for the time period required to meet customer and legal requirements, or for a period exceeding the shelf-life of the food if customer or legal requirements are not available. It shall be effectively controlled and readily accessible when needed.
FSM 10.1
Specified requirements / Specifications Specified requirements or specifications shall be established, implemented and maintained for all inputs to the process, including services that are purchased or provided and have an effect on food safety.
FSM 10.2
Specified requirements / Specifications A review process of the specified requirements or specifications shall be in place
FSM 11
Procedures Effective procedures and instructions shall be established, implemented and maintained for all processes and operations having an effect on food safety.
FSM 12
Resource management The resources needed to establish, implement, maintain, review and improve the Food Safety Management System shall be identified and assigned
FSM 13.1.2
Purchasing and supplier performance A purchasing procedure shall be established, imple- mented and maintained to ensure that all inputs to the process, including externally purchased materials and services which have an effect on food safety, conform to specified requirements or specifications as well as food safety and regulatory requirements.
FSM 13.2.1
Purchasing and supplier performance A procedure for the evaluation, approval and continued monitoring of suppliers which have an effect on food safety shall be established, implemented and maintained. The procedure shall address procurement in emergency situations to ensure that food still conforms to the docu- mented specified requirements or specifications, and the supplier has been evaluated. The results of evaluations, investigations and follow up actions shall be recorded.
FSM 13.3
Purchasing and supplier performance Outsourced processes that may have an effect on food safety shall be identified and controlled. Such controls shall be documented in the Food Safety Management System
FSM 13.4
Purchasing and supplier performance Specific procedures shall be in place for the procure- ment of animals, fish and seafood which are subject to control of prohibited substances (e.g. pharmaceuticals, veterinary medicines, heavy metals and pesticides).
FSM 14.1.1
Traceability Procedures shall be established, implemented and main- tained to ensure product identification from the supplier (minimum one step back) through any processes undertak- en to the recipient of the food (minimum one step forward).
FSM 14.2
Traceability Documented tests of the traceability system shall be undertaken to ensure this is operating effectively.
FSM 14.3
Traceability Appropriate procedures and systems shall be established, implemented and maintained to ensure the traceability of all edible parts of the carcass is maintained until the carcass is deemed fit for human consumption which includes blood for human consumption.
FSM 15
Product development Product design and development procedure shall be established, implemented and maintained for new products and changes to product or manufacturing pro- cesses to ensure safe and legal products are produced
FSM 16.1
Allergen management An allergen management plan shall be established, implemented and maintained. This shall include a risk assessment of allergen cross contamination, implement- ed controls to reduce or eliminate that risk, and labelling of the food in compliance with the allergen labelling legislation in the country of intended sale.
FSM 17.1
Control of measuring and monitoring equipment / devices The equipment / devices used to measure parameters critical to ensure food safety shall be identified.
FSM 17.2
Control of measuring and monitoring equipment / devices The identified equipment / devices shall be regularly calibrated; calibration shall be traceable to a national or international standard or method
FSM 18.1.1
Product labelling and product information Finished product shall be labelled to ensure safe use of food, in compliance with the applicable food safety legislation in the country of intended sale
FSM 19.1
Testing A procedure shall be established, implemented and main- tained to ensure that analyses of food parameters critical to food safety are undertaken by competent laboratories and using appropriate sampling and testing methods and that such analyses are performed in accordance with the applicable requirements of ISO/IEC 17025
FSM 19.2
Environmental monitoring A risk-based approach shall be in place to define the microbiological environmental monitoring programme which shall be established, implemented and maintained to reduce the risk of food contamination.
FSM 20
Internal audit An internal audit procedure shall be established, implemented and maintained; it shall cover all elements of the Food Safety Management System.
FSM 21
Complaint handling A procedure for the management of complaints and complaint data shall be established, implemented and maintained to ensure that complaints are assessed and corrective actions implemented, when necessary.
FSM 22
Serious incident management An incident management procedure, including product recall and withdrawal, shall be established, implemented and maintained. The recall procedure shall be regularly tested for effectiveness.
FSM 23
Product release A product release procedure shall be established, implemented and maintained
FSM 24.1
Control of non- conformity A procedure shall be established, implemented and maintained to ensure that any non-conformity impact- ing food safety and any non-conforming products are clearly identified and controlled to prevent unintended use or delivery.
FSM 25
Corrective actions A procedure shall be established, implemented and maintained for the determination and implementation of corrective actions in the event of any significant non- conformity relating to food safety.
SECTION 3: GOOD INDUSTRY PRACTICE REQUIREMENTS
GMP 1
Site environment The site shall be located and maintained to enable the reception, storage, production and distribution of safe food and to prevent its contamination.
GMP 2
Local environment All grounds within the site shall be maintained to prevent contamination and enable the production of safe products.
GMP 3
Site design, construction, layout and flow of operations The site, both the exterior and the interior, shall be designed, constructed and maintained to minimise food safety risks. The layout and flow of operations shall be suitable for the intended purpose and designed to minimise food safety risks.
GMP 4.1
Product contamination risk and segregation Procedures shall be established, implemented and maintained to prevent or minimise risk of contamination and cross-contamination of purchased materials, work in progress, rework, packaging and finished product covering all aspects of food safety.
GMP 4.5
Product contamination risk and segregation An inspection process shall be in place at lairage and / or at evisceration to ensure animals are fit for human consumption.
GMP 4.6
Product contamination risk and segregation Defined post-slaughter time and temperature requirements shall be in place in relation to the chilling or freezing of product
GMP 5
Employee facilities Employee facilities including hand washing and toilet facilities, and public facilities where applicable, shall be provided, designed and operated to minimise food safety risks.
GMP 6.1
Personal hygiene, protective clothing and medical screening Documented personal hygiene standards shall be established, implemented and maintained to minimise food safety risks
GMP 6.2
Personal hygiene, protective clothing and medical screening Suitable protective clothing shall be provided to minimise food safety risks.
GMP 6.3
Personal hygiene, protective clothing and medical screening A medical screening procedure shall be established, implemented and maintained to identify conditions impacting food safety and that any person affected shall immediately report illness or symptoms to management, subject to legal restrictions in the country of operation
GMP 6.4
Personal hygiene, protective clothing and medical screening The requirements 6.1, 6.2, and 6.3 shall apply to employees, contractors and visitors commensurate to their impact on food safety
GMP 7
Training Procedure shall be established, implemented and maintained to ensure that all employees are trained, and retrained as necessary to have an understanding in food safety, commensurate with their activity
GMP 8.1.1
Housekeeping, cleaning and disinfection Procedure of housekeeping, cleaning and disinfection shall be established, implemented and maintained. Its effectiveness in minimising food safety risks shall be verified, based on the risks associated with the product or activity. Cleaning activities shall not represent a food safety risk.
GMP 8.2
Housekeeping, cleaning and disinfection Cleaning facilities, equipment and chemical materials shall be suitable for their intended use and shall be stored and used appropriately
GMP 10
Site inspections / checks A programme of site inspections / checks shall be established, implemented and maintained to ensure the site environment and processing equipment are maintained in a suitable condition to ensure food safety, as applicable to the activity of the site
GMP 11
Air and water quality Air, compressed gases, and water (including ice and steam) in any form which could impact food safety shall be regularly monitored, and adequately stored and handled in order to minimise food safety risks. Water not intended for use in food production, if available on site, shall be managed to minimise food safety risks.
GMP 12.1
Waste management A procedure shall be established, implemented and maintained for the collection, storage and disposal of waste material, including waste water and drainage.
GMP 13
Pest control A procedure shall be established, implemented and maintained to prevent, monitor and control or eliminate the risk of pest infestation at the site
GMP 15
Transport All containers and vehicles used for transportation in a way that could impact food safety shall be designed, constructed and maintained to minimise food safety risks. They shall be suitable for the intended purpose.
GMP 16.1
Storage Food shall be held or stored in designated areas and handled under controlled conditions to minimise food safety risks
GMP 17
Stock management A procedure shall be established, implemented and maintained to ensure that purchased materials, work in progress and finished products are used in the correct order, and within the allocated shelf life when applicable
GMP 18
Equipment Equipment shall be suitable for the intended purpose. Equipment shall be designed, constructed, maintained, used and stored to minimise food safety risks
GMP 19
Maintenance Effective planned maintenance shall be in place for the site and equipment to minimise food safety risks. Maintenance activities shall not represent food safety risks
فهرست