دپارتمان های آموزش
معدن و مواد معدنی
پوشاک_فرآورده های نساجی و الیاف و مواد سلولزی
کودها و سموم
حمل و نقل
پدافند غیر عامل
خودرو و نیروی محرکه
فروشگاه اینترنتی دوره های اموزشی دامپزشکی
فروشگاه اینترنتی دوره های آموزشی تحت اعتبار سازمان ملی استاندارد
فرم ارزیابی دوره ها و پیشنهاد انتقاد
بازرسی نمونه برداری
لوازم الکتریکی و الکترونیکی
کاغذ و سلولز
بازرسی قطعات خودرو
تجهیزات صنایع نفت پتروشیمی
روغن های گیاهی
طرح ارزیابی انطباق
طرح ارزیابی انطباق محصولات معدنی غیرفلزی و مصالح ساختمانی
طرح ارزیابی انطباق نساجی و چرم
سیستم ارزیابی انطباق صنعت غذا و محصولات کشاورزی
سیستم ارزیابی انطباق صنعت غذا
طرح ارزیابی انطباق محصولات حلال
سیستم ارزیابی انطباق محصولات کشاورزی
طرح ارزیابی انطباق عملیات خوب کشاورزی
طرح ارزیابی انطباق مواد شیمیایی
طرح ارزیابی انطباق لوازم الکتریکی و الکترونیکی
طرح ارزیابی انطباق تجهیزات سرگرمی و اسباب بازی
طرح ارزیابی انطباق سایر مصنوعات
طرح ارزیابی انطباق لوازم و تجهیزات مکانیکی
سیستم ارزیابی انطباق صنایع نفت و پتروشیمی
طرح ارزیابی انطباق خدمات
طرح ارزیابی اقامت گاه ها مسافرتی)
طرح ارزیابی انطباق مراکز معاینه فنی خودروهای جاده ای
طرح ارزیابی انطباق خدمات پستی
طرح ارزیابی انطباق خدمات پس از فروش خودرو
طرح ارزیابی انطباق باشگاه های ورزشی
طرح ارزیابی مدارس ابتدایی غیر انتفاعی
طرح ارزیابی انطباق کانی های معدنی
گواهینامه سیستم مدیریت کیفیت
امور مالی بیمه ای
خدمات بهداشتی تخصصی صنایع تبدیلی و تکمیلی فراورده های دامی
تامین نیروی تخصصی
خدمات بهداشت دامبزشکی
گواهی تعیین ماهیت گمرک
گواهی بازرسی برای ثبت کالاهای صادراتی
بازرسی مراکز اقامتی (هتل اپارتمان زایر سرا
بازرسی باشگاه های ورزشی
بازرسی خدمات مراکز اموزشی ابتدایی
بازرسی خدمات پستی
بازرسی تجهیزات ازمون مراکز معاینه فنی جاده ای
بازرسی خدمات پس از فروش خودرو
گواهی مورد نیاز برای 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
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
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. This system shall be systematic, comprehensive and shall take into consideration relevant law.
HACCP 1.1.1 Hazard and Risk management system
This may be a HACCP based system or another hazard and risk management system that covers 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 HACCPbased 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 legislation (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 continuously 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 specifying 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 documented 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 13.1.1 Purchasing and supplier performance
Purchasing processes shall be controlled to ensure 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 documented 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 13.5 Purchasing and supplier performance
Specific provisions shall be in place for the procurement of feed from approved, certified sources.
FSM 14.1.1 Traceability
Procedures shall be established, implemented and maintained to ensure product identification from the supplier (minimum one step back) through any processes undertaken to the recipient of the food (minimum one step forward).
FSM 14.1.4 Traceability
Specifically, procedures and systems shall be established, implemented and maintained to ensure identification of input feed and feed additives, including, as a minimum, the name and address of the producer, lot or batch number. Specifically, procedures and systems shall be established, implemented and maintained to ensure identification of any veterinary medication purchases and treatment
FSM 14.2 Traceability
Documented tests of the traceability system shall be undertaken to ensure this is operating effectively
FSM 14.4 Traceability
Livestock and the records associated with that livestock that has been treated with veterinary medicines and are within the manufacturer’s recommended waiting period for that course of treatment shall be clearly identified.
FSM 14.5 Traceability
Specific policies shall be in place for the procurement of approved veterinary medicines.
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 19.1 Testing
A procedure shall be established, implemented and maintained 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 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 22.2 Serious incident management
In case of any livestock found to be infected with a notifiable disease, parasite or condition that would compromise food safety, measures for the containment and quarantine shall be established and implemented.
FSM 22.3 Serious incident management
Measures for the withdrawals and containment of contaminated feedstuff shall be established and implemented.
FSM 23 Product release
A product release procedure shall be established, implemented and maintained.
FSM 24.1 Control of nonconformity
A procedure shall be established, implemented and maintained to ensure that any non-conformity impacting 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 nonconformity relating to food safety.
SECTION 3: GOOD INDUSTRY PRACTICE REQUIREMENTS
GAP 1 Land used for production
Land used for production shall be evaluated for hazards and contamination. Control measures shall be implemented to reduce hazards to acceptable levels.
GAP 2 Local environment
All grounds within the site shall be maintained to prevent contamination and enable the production of safe products.
GAP 3.1 Location, design and layout
Structures, including all adjoining rooms, equipment, facilities and feeding systems shall be located, designed and constructed to facilitate proper cleaning and pest control. Where appropriate, the design and layout shall permit compliance with good hygiene practices including protection against cross contamination between and during operations.
GAP 3.2 Location, design and layout
All buildings shall be marked to indicate that they contain livestock and that no entry to unauthorised persons is permitted.
GAP 3.3 Location, design and layout
The site facility shall be fenced and the entry points controlled by lockable gates
GAP 3.4 Location, design and layout
Entry and exit points to the site shall be equipped for cleaning and disinfecting of vehicle wheels
GAP 3.5 Location, design and layout
Entry annex points of the building structures shall be equipped with cleaning materials and footwear disinfectant.
GAP 3.7 Location, design and layout
Adequate drainage and waste disposal systems and facilities shall be provided.
GAP 3.8.1 Location, design and layout
The systems described under GAP 3.7 shall be designed and constructed to avoid potential for contamination of water courses, highways and neighbouring fields with animal waste and silo seepage
GAP 4.1.1 Prevention of crosscontamination
Effective measures shall be taken during production, storage and transport to prevent cross-contamination of animals from agricultural inputs, cleaning agents, veterinary medicines or personnel who come directly or indirectly into contact with other sites, animals or agricultural products.
GAP 4.2.1 Prevention of crosscontamination
Livestock and products shall be stored, temporarily housed and transported under conditions which minimise the potential for microbial, chemical or physical contamination
GAP 4.3 Prevention of crosscontamination
Feed shall be stored securely and handled separately from waste liquids, untreated manure, hazardous substances, veterinary medication and cleaning chemicals.
GAP 4.4.1 Prevention of crosscontamination
Procedures shall be in place to ensure that the application of agricultural and veterinary inputs is managed properly to minimise the potential for microbial or chemical contamination.
GAP 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.
GAP 6.1 Personnel health and hygiene
Personal hygiene standards shall be established, implemented and maintained to minimise food safety risks.
GAP 6.2 Personnel health and hygiene
Suitable protective clothing shall be provided to minimise food safety risks.
GAP 6.4 Personnel health and hygiene
The requirements of the personnel health and hygiene section shall apply to employees, contractors and visitors commensurate to their impact on food safety.
GAP 7.1 Personnel training
A system shall be established, implemented and maintained to ensure that all employees are trained, and retrained when necessary, to have an understanding in food safety, commensurate with their activity
GAP 8.1 Housekeeping, cleaning and disinfection
An appropriate housekeeping, cleaning and disinfection programme shall be established, implemented, maintained and monitored. Its effectiveness in eliminating food safety risks shall be measured.
GAP 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.
GAP 8.3 Housekeeping, cleaning and disinfection
Cleaning procedures shall be reflective of the type of capture and production system, its intensity and the animal species.
GAP 9 Site inspections / checks
A programme of site inspections / checks shall be established, implemented and maintained to ensure the site and equipment are maintained in a suitable condition to ensure food safety, as applicable to the activity of the site
GAP 11.1 Water quality
Indoor primary production facilities shall maintain a supply of water fit for its purpose and that does not compromise food safety, for handwashing, equipment and post-harvest washing, with appropriate facilities for its storage and distribution
GAP 11.2.1 Water quality
Procedures shall be in place to identify the sources of water used on the farm (municipality, reused irrigation water, well, open canal, reservoir, rivers, lakes, farm ponds etc.) and to assess its suitability for the intended use.
GAP 11.3 Water quality
Based on risk assessment, measures shall be in place to protect sources of agricultural waters from potential contamination, including corrective actions to minimise the risk of contamination (e.g., from livestock, sewage treatment, human habitation)
GAP 11.4 Water quality
Based on risk assessment, water shall be tested for microbial and chemical contaminants. Frequency of testing shall depend on the water source and the risks of environmental contamination including intermittent or temporary contamination (e.g. heavy rain, flooding etc.).
GAP 11.5 Water quality
If agricultural water is stored, tanks, containers or cisterns shall not be a source of contamination for water or product.
GAP 11.7 Water quality
Water containing veterinary medicines shall be clearly identified, suitably isolated/ managed and maintained.
GAP 12.1 Waste management
The collection, storage and disposal of waste material, including waste water and drainage when applicable, shall not represent any food safety risks.
GAP 12.2 Waste management – Waste water and slurry
Untreated waste water and slurry from sewage plants shall not be spread in areas that can be accessed by livestock, or used for the fertilisation of pasture land on which animal feed is growing.
GAP 12.4 Waste management – veterinary waste
Suitable provisions shall be made for the storage and removal of veterinary clinical waste
GAP 12.5 Waste management – veterinary waste
Veterinary medicines that have reached their expiry date shall be disposed of according to the manufacturer's instructions and in compliance with national legislation
GAP 12.6.1 Waste management – dead animals
Suitable provisions shall be made for the collection, storage and removal of animal carcasses for disposa
GAP 12.7 Waste management – dead animals
Disposal companies shall not pass through the production facilities to remove carcasses. Disposal companies shall not pass through the production facilities to remove carcasses. When this is not unavoidable, requirements detailed in GAP6.4 apply
GAP 12.8 Waste management – manure
Farmyard manure shall be collected in a fixed location with suitable services fitted with a firm and tidewater impermeable ground slab. Poultry manure shall not be regarded as solid manure and shall be treated accordingly
GAP 13 Pest contro
When primary production is carried out in indoor establishments, the recommendations of the Codex Alimentarius Recommended International Codes of Practice – General Principles of Food Hygiene and product specific codes of Hygienic Practice shall be followed with respect to pest control.
GAP 14.2 Input – Manure, biosolids and other natural fertilisers
Procedures shall be in place to ensure that the producer is required to take into consideration the World Health Organisation (WHO) guidelines on the safe use of waste water and livestock excreta in agriculture, as appropriate.
GAP 14.7 Input – Approved medicines and vaccines
Procured medicines and vaccines shall comply with applicable legislation (both country of production and intended sale) and be marked by the manufacturer
GAP 14.8 Input – Approved medicines and vaccines
The farmer shall be able to demonstrate proof of purchase of veterinary medicines and vaccines at all times through the use of specific documentation, receipts from the veterinary pharmacy and copies of veterinary prescriptions or production orders for in-feed medicines.
GAP 14.9 Input – Approved medicines and vaccines
All documentation shall be completed or verified by the veterinarian or recognised competent adviser.
GAP 14.10 Input – feed
Feed shall not be contaminated by packaging or other foreign materials
GAP 15 Transport
All containers and vehicles used for the storage and transportation shall be suitable for the intended purpose to minimise food safety risks.
GAP 16.1 Storage
Cleaning materials, veterinary medicines and agricultural chemicals shall be specifically identifiable, stored appropriately and used according to the manufacturer's instructions for their intended purpose
GAP 16.2 Storage - feed
Storage sites for feed and feed components shall be checked at regular intervals for cleanliness, fungus, moulds, temperature and other potential contamination
GAP 16.3 Storage - feed
Suitable storage shall allow the integrity of batch numbers or the originator’s identification marks to be retained. The mixing of feeds from different species, growers or manufacturers shall be avoided by using separate silos and other means of storage.
GAP 16.4 Storage – approved medicines and vaccines
Veterinary medicines and vaccines shall be stored in accordance with the information on the label.
GAP 16.5.1 Storage – approved medicines and vaccines
In-feed medicines and vaccines shall be stored in such a way that the risk of unintentional feeding to animals is minimised
GAP 17 Stock Management
Comprehensive livestock records shall be kept. Those records shall detail current livestock on the farm, an overview of recent living stock transactions, livestock inputs and outputs, movements off and on farm, and the recent loss situation within a population or livestock production unit. These shall be to either animal or batch, as appropriate to the industry norm for the species
GAP 18.1 Equipment
Equipment and containers coming into contact with livestock and feedstuffs shall be made of materials that are non-toxic and designed and constructed to ensure that they can be cleaned, disinfected and maintained to avoid contamination
GAP 18.2 Equipment
Equipment shall be used and stored to minimise food safety risk
GAP 18.3 Equipment
Veterinary equipment, including used and unused disposable medical items, shall be stored securely, safely and according to the manufacturer’s instructions
GAP 18.4 Equipment
Medical instruments shall be clean and suitable for the intended use.
GAP 18.5 Equipment
Equipment for the storage of liquid manure, contaminated yard water and silo seepage / liquid waste shall be stable and permanently watertight.