3 years as QA Manager of Food Distribution : head office and branch
3 years as assisstant of QA Manager : Powder Milk, dietetic product and dry mixing powder beverages
Qualified lead assessor of ISO 9000, HACCP, ISO 22000 and BRC
8 years as project leader of food safety (GMP, HACCP, ISO 22000, BRC) in :
- agricultural
- plantation
- coffee
- peanut
- wafer & biscuits
- chocolate
- oil & fat (margarine, butter)
- flour mills
- brewerry
- agar powder
- canned sea food
- frozen sea food
- meat processing
- jelly
- canned fruit
- baby & infant food
- spices & herbal
- candies
- spices paste based
- pharmaceutical
other our food specialist : Ermi and Ahmad
Our Food Specialist : Ermi
10 years as a Quality Control Manager in Flour Mills
8 years as a Laboratory Supervisor in Multinational Compnay : Powder Milk for Baby and Children
Other Experiences:
8 years as a Laboratory Supervisor in Multinational Compnay : Powder Milk for Baby and Children
Other Experiences:
As a HACCP and ISO 22000 Management Representative (Food Safety Team Leader) in Flour Mills
As a Consultant and auditor of GMP, HACCP and ISO 22000 project in processing of:
- spry drying powder milk for baby & children
- spry drying powder milk for baby & children
- Dry Mixing Powder Milk for baby
- Seasoning in paste based
- Frying Snack
- Shrimp Hatcheries
- Seasoning in paste based
- Frying Snack
- Shrimp Hatcheries
- Frozen Sea Food Product
- Agar Powder
- Catering Services
- Powder Seasoning
- Agar Powder
- Catering Services
- Powder Seasoning
- Dried Spices
- bakery
- biscuits and cookies
As a 2nd party auditor of Quality & Food Safety Management in processing of :
- Plastic Packaging
- Food Ingredient
- Noodles
- Food Additive, and food distribution company
- Plastic Packaging
- Food Ingredient
- Noodles
- Food Additive, and food distribution company
Our Food Specialist : Ahmad
7 years as a Production Manager in Surimi processing and canned sea food
6 years As a team leader of GMP, HACCP and Halal Management System Implementation project in Surimi processing, canned sea food and crab processing
As a Consultant and Auditor of GMP, HACCP, ISO 22000, BRC project in :
- frozen sea food
- Brewerry
- Bakery, Pastry and Food Retail Services (café)
- Frying Snack
- Catering Services
- Dry Mixing Powder Milk
- Frying Snack and baking snack
- rafinated sugar
- Jam & Topping
- Coconut Oil & Margarine
- Powder Milk, Dry Mixing Powder Beverage
- Powder Seasoning
- shrimp Crackers
- Slaughter and Meat Processing
- Ice Cream
ISO 22000
ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.
The standard combines generally recognized key elements to ensure food safety along the food chain, including:
- Interactive communication
- System management
- Control of food safety hazards through pre-requisite programmes and HACCP plans
- Continual improvement and updating of the food safety management system
- System management
- Control of food safety hazards through pre-requisite programmes and HACCP plans
- Continual improvement and updating of the food safety management system
ISO 22000 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001:2000, and their food safety management system.
Implementing the requirements of ISO 22000:2005 will bring the following benefits :
- Applicable to all organizations in the global food supply chain
- A truly global international standard
- Provides potential for harmonization of national standards
- Covers the majority of the requirements of the current retailer food safety standards
- Complies with the Codex HACCP principles
- Provides communication of HACCP concepts internationally
- Enables communication about hazards with partners in the supply chain
source : BSI group
BRC Global standard
In 1998 the British Retail Consortium (BRC), responding to industry needs, developed and introduced the BRC Food Technical Standard to be used to evaluate manufacturers of retailers own brand food products. It is designed to assist retailers and brand owners produce food products of consistant safety and quality and assist with their 'due diligence' defence, should they be subject to a prosecution by the enforcement authorities. Under EU food Law, retailers and brand owners have a legal responsibility for their brands.
Following the success and widespread acceptance of the BRC Food Technical Standard, the BRC published the first issue of the Packaging Standard in 2002, followed by Consumer Products Standard in August 2003, and finally by the BRC Global Standard - Storage and Distribution in August 2006 . Each of these Standards is regularly reviewed revised and updated at least every 3 years after extensive consultation with a wide range of stakeholders.
Following the success and widespread acceptance of the BRC Food Technical Standard, the BRC published the first issue of the Packaging Standard in 2002, followed by Consumer Products Standard in August 2003, and finally by the BRC Global Standard - Storage and Distribution in August 2006 . Each of these Standards is regularly reviewed revised and updated at least every 3 years after extensive consultation with a wide range of stakeholders.
The BRC Global Standards are a suite of four industry-leading Technical Standards that specify requirements to be met by an organisation to enable the production, packaging, storage and distribution of safe food and consumer products. Originally developed in response to the needs of UK members of the British Retail Consortium, the Standards have gained usage world-wide and are specified by growing numbers of retailers and branded manufacturers in the EU, North America and further afield. Certification to a Global Standard, which is achieved through audit by a third party Certification Bodies, reassures retailers and branded manufacturers of the capability and competence of the supplier, and reduces the need for retailers and manufacturers to carry out their own audits, thereby reducing the administrative burden on both the supplier and the customer.
(source : BRC Global Standard)
(source : BRC Global Standard)
About Us
To assist,
We provide training and consulting in food safety management systems.
Our clients
Our Clients are our partners.
We provide training and consulting in food safety management systems.
We are a learning organization and are committed to keeping ourselves well informed with the latest knowledge in food safety management issues to assure that our partners receive value for money.
Our clients
Our Clients are our partners.
We use the word partner because this word describes how we understand our relationship with our clients. Our objective is to partner with you in establishing a win-win relationship. Also, the word partner describes a long term relationship. A long term relationship reflects the truth that transformation and continuous improvement is neither quick nor easy.
We make reference to achieving global competitiveness because the market is no longer defined in geographical terms
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HACCP - food safety system
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed.
What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses?
HACCP is one tool of Food safety system describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazard.
Ensuring Safe Food by implementing HACCP will be important for food trader, food producers, food processors and consumers.
http://www.codexalimentarius.net/web/index_en.jsp
What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses?
HACCP is one tool of Food safety system describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazard.
Ensuring Safe Food by implementing HACCP will be important for food trader, food producers, food processors and consumers.
http://www.codexalimentarius.net/web/index_en.jsp
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