Frequently asked questions
We answer the most frequently asked questions, but if you have any questions, contact us by calling Tel. 973 234 461 or by sending an email to tech@convet.net.
We answer the most frequently asked questions, but if you have any questions, contact us by calling Tel. 973 234 461 or by sending an email to tech@convet.net.
Pursuant to Regulation (EC) No 852/2004 in article 5, food business operators are required to set up, apply and maintain one or more permanent written procedures based on the HACCP principles. Likewise, Annex II of the same regulation establishes and defines the different prerequisites for food business operators and Annex I establishes the requirements that must be met in primary production.
All economic operators of food companies that participate in the stages of export, production, transformation and distribution of food after primary production.
A management system such as: ISO 22000, IFS, BRC, FSSC 22000, ISO 9001, among others, could all be summarized as a set of requirements, which are implemented and maintained in an organization to carry out its tasks and activities in a planned, systematic way that allows the organization to continuously improve and make decisions based on objective data.
A management system can be certifiable by an external certification entity, which can give conformity to the requirements and the correct fulfillment of all the points that must be fulfilled according to the standard or standards that have been chosen.
The growing tendency to export, globalization and the need to create trust with customers, make it necessary in most cases to implement a management system.
They represent a competitive advantage for the company.
Phase 1: Diagnosis and analysis of the current situation of the company
The objective is to obtain the necessary data to determine the current situation regarding the degree of conformity in relation to the requirements of the management system that is intended to be implemented.
Phase 2: Planning and elaboration of the Documentary Support and Design of the Organizational Structure
According to the evidence found in the previous phase, the planning and elaboration of the documentary support will be carried out with the aim of providing compliance with the management system requirements together with the legal and regulatory requirements applicable to the organization.
Phase 3: Implementation and monitoring of the management system
In this stage, the procedures and work systems are implemented and the records are generated to provide evidence of compliance with the requirements and that in later stages may be requested during the audit process.
Phase 4: Internal or first party audit
Once the implementation stage has been completed, an internal audit will be carried out, prior to the request by an external certifying entity, with the aim of providing compliance with the planned provisions, with the requirements of the management system and evaluating the degree implantation.
Phase 5: Resolution of the corrective action plan (PAC) in external or third-party audit.
Once the internal audit has been completed and resolved, a certification entity will carry out an external audit. Once the result of the certification audit is known, by the external certification entity, assistance will be provided to solve the CAP and other observations detected by the auditor, assisting in the drafting and evaluation of the effectiveness of the corresponding corrective actions and with the objective of ensuring the final certification of the system.
CONVET SL from its consulting and advisory department, can provide support for the initial diagnosis, document design, development and implementation of management systems.
A particular standard or certification scheme may or may not be covered by GFSI recognition.
The Global Food Safety Initiative (GFSI) emerged in the year 2000, as an international regulatory body of minimum requirements that would guarantee the effectiveness of the different models of food safety management systems that were being issued by the different distribution chains and various standardization bodies.
This entity is sponsored by CIES, an organization that encompasses around 350 companies with a presence in 150 countries and represents around 75% of world distribution and its suppliers.
The GFSI has drafted a document that contains the minimum requirements that any food safety management system must have and, therefore, any protocol, norm or standard that seeks to establish a model to follow and certify. The Guidance Document determines the key elements for food production as requirements for food safety management programs and provides guidance for programs that want to comply with it.
It constitutes a framework within which food safety management programs can be benchmarked and among its main objectives is the harmonization between the different models of food safety management systems.
Characteristics | FOOD FRAUD | FOOD DEFENSE | FOOD SAFETY |
Definition | Prevention of intentional adulteration for economic reasons ($) | Prevention of intentional adulteration for ideological or behavioral reasons | Prevention of unintentional or accidental adulteration of diseases transmitted by food and based on scientific criteria |
Hazard analysis system and associated risk assessment | TACCP | CARVER, TACCP, VACCP | HACCP |
Most used evaluation criteria | Probability of occurrence, probability of detection and trust with providers | Criticality, Accessibility and Vulnerability | Probability and Gravity |
Objective of the plan | Establish measures to mitigate food fraud in raw materials, materials in contact with food and outsourced processes. | Define areas or zones sensitive to intentional contamination with associated security measures. | Be able to identify specific control measures (PC, CCP, PPROs) at the appropriate operational stages. |
Training requirements of those responsible | Specific knowledge in vulnerabilities against food fraud | Specific knowledge in security measures and Food Defense evaluation techniques | Specific knowledge in food safety and HACCP |
We answer the most frequently asked questions, but if you have any questions, contact us by calling Tel. 973 234 461 or by sending an email to tech@convet.net.
Pursuant to Regulation (EC) No 852/2004 in article 5, food business operators are required to set up, apply and maintain one or more permanent written procedures based on the HACCP principles. Likewise, Annex II of the same regulation establishes and defines the different prerequisites for food business operators and Annex I establishes the requirements that must be met in primary production.
All economic operators of food companies that participate in the stages of export, production, transformation and distribution of food after primary production.
A management system such as: ISO 22000, IFS, BRC, FSSC 22000, ISO 9001, among others, could all be summarized as a set of requirements, which are implemented and maintained in an organization to carry out its tasks and activities in a planned, systematic way that allows the organization to continuously improve and make decisions based on objective data.
A management system can be certifiable by an external certification entity, which can give conformity to the requirements and the correct fulfillment of all the points that must be fulfilled according to the standard or standards that have been chosen.
The growing tendency to export, globalization and the need to create trust with customers, make it necessary in most cases to implement a management system.
They represent a competitive advantage for the company.
Phase 1: Diagnosis and analysis of the current situation of the company
The objective is to obtain the necessary data to determine the current situation regarding the degree of conformity in relation to the requirements of the management system that is intended to be implemented.
Phase 2: Planning and elaboration of the Documentary Support and Design of the Organizational Structure
According to the evidence found in the previous phase, the planning and elaboration of the documentary support will be carried out with the aim of providing compliance with the management system requirements together with the legal and regulatory requirements applicable to the organization.
Phase 3: Implementation and monitoring of the management system
In this stage, the procedures and work systems are implemented and the records are generated to provide evidence of compliance with the requirements and that in later stages may be requested during the audit process.
Phase 4: Internal or first party audit
Once the implementation stage has been completed, an internal audit will be carried out, prior to the request by an external certifying entity, with the aim of providing compliance with the planned provisions, with the requirements of the management system and evaluating the degree implantation.
Phase 5: Resolution of the corrective action plan (PAC) in external or third-party audit.
Once the internal audit has been completed and resolved, a certification entity will carry out an external audit. Once the result of the certification audit is known, by the external certification entity, assistance will be provided to solve the CAP and other observations detected by the auditor, assisting in the drafting and evaluation of the effectiveness of the corresponding corrective actions and with the objective of ensuring the final certification of the system.
CONVET SL from its consulting and advisory department, can provide support for the initial diagnosis, document design, development and implementation of management systems.
A particular standard or certification scheme may or may not be covered by GFSI recognition.
The Global Food Safety Initiative (GFSI) emerged in the year 2000, as an international regulatory body of minimum requirements that would guarantee the effectiveness of the different models of food safety management systems that were being issued by the different distribution chains and various standardization bodies.
This entity is sponsored by CIES, an organization that encompasses around 350 companies with a presence in 150 countries and represents around 75% of world distribution and its suppliers.
The GFSI has drafted a document that contains the minimum requirements that any food safety management system must have and, therefore, any protocol, norm or standard that seeks to establish a model to follow and certify. The Guidance Document determines the key elements for food production as requirements for food safety management programs and provides guidance for programs that want to comply with it.
It constitutes a framework within which food safety management programs can be benchmarked and among its main objectives is the harmonization between the different models of food safety management systems.
FOOD FRAUD.
Definition.
Hazard analysis system and associated risk assessment.
Most used evaluation criteria.
Objective of the plan.
Training requirements of those responsible.
FOOD DEFENSE
Definition.
Hazard analysis system and associated risk assessment.
Most used evaluation criteria.
Objective of the plan.
Training requirements of those responsible.
FOOD SAFETY
Definition.
Hazard analysis system and associated risk assessment.
Most used evaluation criteria.
Objective of the plan.
Training requirements for those responsible.