Category: Blog

In today's fiercely competitive business landscape, achieving operational excellence is paramount for organizations striving to maintain a competitive edge. One of the most effective ways to streamline operations and ensure consistent quality is by implementing the ISO 9001 quality management system. ISO 9001 certification not only enhances the credibility and reputation of a business but also lays down a solid foundation for continuous improvement and customer satisfaction. Unlock the Potential of ISO 9001 for Your Business Success ISO 9001 is the globally recognized standard for Quality Management Systems (QMS), offering a structured framework to consistently meet customer requirements while driving overall organizational performance. By adopting ISO 9001, businesses can establish efficient processes, enhance productivity, and foster a culture of continual improvement that benefits every aspect of their operations. Optimize Processes…

In the fast-paced and ever-evolving food industry, ensuring the safety and quality of food products is more critical than ever. With consumers becoming increasingly conscious about what they consume, food processing industries face immense pressure to uphold rigorous standards and meet stringent regulatory requirements. Adopting internationally recognized standards like ISO 22000:2018 can be a game-changer, offering numerous benefits that not only ensure compliance but also enhance operational efficiency and build consumer trust. Ensuring Food Safety at Every Stage ISO 22000:2018 establishes a robust Food Safety Management System (FSMS) that covers the entire food supply chain. From farm to fork, this standard empowers organizations to identify, evaluate, and manage food safety hazards. By implementing ISO 22000, food processing industries can take a systematic approach to risk management, significantly reducing the chances…

SAFO Consultancy likely specializes in aiding businesses navigate food safety certification processes, ensuring compliance with industry standards and regulations. Here are some challenges they might help address: 𝐔𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐑𝐞𝐠𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬: They can assist in interpreting and complying with various food safety regulations and standards, such as HACCP (Hazard Analysis and Critical Control Points), ISO 22000, BRC (British Retail Consortium), or FSSC 22000. 𝐃𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐏𝐫𝐨𝐜𝐞𝐝𝐮𝐫𝐞𝐬: Helping in creating and implementing necessary documentation, protocols, and procedures required for certification. 𝐓𝐫𝐚𝐢𝐧𝐢𝐧𝐠 𝐚𝐧𝐝 𝐄𝐝𝐮𝐜𝐚𝐭𝐢𝐨𝐧: Offering training programs for staff to understand food safety measures, protocols, and best practices required for certification. 𝐑𝐢𝐬𝐤 𝐀𝐬𝐬𝐞𝐬𝐬𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐌𝐢𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧: Conducting risk assessments to identify potential hazards in the food production process and implementing measures to mitigate these risks. 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐥 𝐀𝐮𝐝𝐢𝐭𝐬 𝐚𝐧𝐝 𝐈𝐧𝐬𝐩𝐞𝐜𝐭𝐢𝐨𝐧𝐬: Assisting in conducting internal audits to…

The management system audit process is an unbiased and professional job that helps clients obtain system certifications. The certification body or auditor is an independent body that delivers the above-mentioned service. The role of the consultant is to assist customers in implementing best practices according to standard requirements. The prime objective of the consultant is not to prepare the client for the audit, but to help the client implement best practices and audit their business for greater benefit. Becoming certified could be a strategic marketing objective. Best of all, the consultant can implement a system that works well for the organization without a certificate. But certification is the system that convinces you of the quality of your products/services or processes. When the consultant performs both tasks, the audit process is…

Food safety audits are a type of assessment that is conducted to ensure that an organization is following best practices when it comes to handling food. There are many different types of audits that can be completed, but a food safety audit is specifically designed to check for potential areas of risk as it pertains to food contamination. These audits often involve checking specific points in the handling process for any risks and creating a report that details the areas in which the business needs to take actionable steps in order to reduce any risks of food-borne illness. Audits should not be frightening or stressful but rather viewed as an opportunity for improvement. Food safety audits are beneficial because they offer insight on whether your company has everything in place…

In some cases you may be required to be certified to more than one standard because the food industry around the world is not standardized, governments in some countries may require you to have a specific certification (e.g. Germany IFS) and some retailers or manufacturers may demand another. In China, for example, the government sets their own standards but in order to export their products they might also need to meet other international standards that are acceptable to country of export or a retailer is asking their suppliers to be certified to a specific scheme i.e. BRC, HACCP, or SQF. Being certified to one of the food safety schemes under the Global Food Safety Initiative (GFSI) should help reduce a businesses overall costs and duplication because these standards are increasingly…

Food safety certification is a third-party verification that products, processes or systems in the food supply chain meet accepted food safety standards. It is distinct from other systems of proof of conformity such as supplier declarations, laboratory test reports or inspection body reports. Food safety certification is based on the results of tests, inspections and audits and gives confidence to the consumer because an organization’s products and/or system are being thoroughly evaluated against accepted national and international industry standards by a competent third body. Product certification attests that a food product complies with the safety, fitness for use and/or interchangeability characteristics defined in standards, and in specifications supplementary to standards, where they are requested by the market. Organizational certification demonstrates that, for example, a food manufacturer’s quality, environmental or other…

මිනිස් ශිෂ්ථාචාරයේ මුල සිටම තමාගේ පාරිභෝජනය සඳහා විවිධ දේවල් ලබාගැනීම මිනිසාගේ ස්වාභාවික ක්‍රියාවක් වූ අතර, එම "ක්‍රියාව" මානව පරිණාමයේදි සිදුවූ විවිධ පරිවර්ථන නිසා "ක්‍රියාවලියක්" බවට පත්විය.මෑත ඉතිහාසය තුල දෛනික පාරිභෝජනය සඳහා අයිතමයන් මිළදී ගැනීම ඉහල ගොස් ඇති අතර ඒ හා සබැඳුනු විවිධ ප්‍රතිවිපාක නිසා පාරිභෝගිකත්වයේ විශාල වෙනස්කමක් සිදුවී ඇත. දශක කීපයක සිට සිදුවුන විද්‍යාත්මක දියුණුව සහ පෙරළිය ඉහත කී වෙනස්කමේ මුල් පුරුක බවට පත්විය. වාණිජකරණය සහ කාර්මිකරණය නිසා මිනිසුන්ගේ අවශ්‍යතා විවිධ වූ අතර, එම ඉල්ලුමට සරිලන සැපයුම ලබාදීමට අවැසි කරුණු කාරණා එකිනෙක සම්පාදනය වී විවිධත්වයෙන් යුතු පාරිභෝගික භාණ්ඩ වෙළඳපොලට ඉදිරිපත්විය. මෙම වෙළඳපොල තුල ඇති සියළුම භාණ්ඩ පාරිභෝගිකයාගේ අවශ්‍යතාවයන් ඒ අයුරින්ම සංසිඳුවයිද? පාරිභෝජනය තුළින් වෙනත් ගැටළු ඇතිවෙයිද? මෙම ප්‍රශ්න හටගැනීමත් සමග පාරිභෝගකයන්ගේ සිත තවත් ආකාරයකට ඒ පිළිබඳ සිතීමට යොමු විය. මෙම ගැටළුවට විශේෂයෙන්ම මුහුණපෑමට සිදුවූයේ ආහාරපාන නිශ්පාදනය සහ මිළදීගැනීම තුලය. මෙම…

Shelf life of food product is the major fact that indicates the total quality of food. In summation, it helps to see whether this product produced hygienically safe. Microbiological tests (Total Plate Count), hygienic tests (Fecal Coliforms, total Coliforms) and chemical tests (varied with the product characteristics) are borne out to ascertain the fourth dimension which can keep food for safe consumption under specific circumstance. This safe storage time is differed with simple facts. Characters of raw material and food ingredient, processing type and methods, environmental condition during processing and storing and packing material. Except those, there could be traceable reasons which effect to the food quality. Changing of microbiological and chemical characteristics could lead to the spoilage of foods. Changing the appearance of food, quantity of nutrition’s, accumulation of…

Preparing a food in a family, is a one of most concerned matter since they love each other. In Sri Lanka, it is a tradition that mother taking overall responsibility of preparing food for her family. She takes care of the kitchen activities and maintains it very well. Lacking of food poisoning information from ground level is a consequence of her commitment. When food preparing became a business, the whole scenario was changed. In the history, only male members of the family were employed in farming and other jobs (most of the time) while female (mother and daughters) working with cooking stuffs. Instead of that, now we can see all family members working hard even without thinking of safe foods. In Sri Lanka, there are several types of food manufacturers…