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- Accreditation: confirmation or acceptance of concrete output or conformity to certain standard.
- Field of application: every activity immediately or indirectly relative to foodstuff.
- Audit: examination of concrete output or conformity to certain standard.
- Certification: certification or documentation of concrete output or conformity to certain standard.
- Certification body: an accredited external company which certifies concrete output or conformity to certain standard.
- Conformity: following the requirements of a certain standard.
- Standard requirement: description of the attribution of a specific activity, as part of the standard.
- Documentation: any file activity or attribute recorded in paper or stored in electronic means.
- Non conformity: incapability of following the requirements of a certain standard.
- Standard: a text that describes the attribution of a specific activity.
Our company, working towards the complete management of its customers and thanks to your own better service, has been in collaboration with some of the leading Certification bodies in Greece and worldwide.Choosing the suitable certification body, comes after a further discussion with you, and taking into account your interest and particularity of your company in each time and economic situation.
Quality Management Systems Certifications By An Independent Certification Body
The following text describes the general frame of certification of a HACCP system. Certification of HACCP can be performed by a national food institution or by an accredited institution for certification. The following text presents the process that the accredited certification body follows.
01
Information provided by the customer to the certification body.
02
Documentation of the customer΄s request by the certification body.
03
Informative meeting with the company΄s representatives.
04
Writing the proposal of inspection.
05
Proposal approval by the company.
06
Contract signing between the company΄s representative and the certification body.
01
Full name of the company.
02
Corporate form (e.g. LTD, S.A., cooperative Union , DEKO etc).
03
Contact information (postal address, telephone, fax, e-mail).
04
Company΄s representative for the audit, his responsibility in the company.
05
Subsidiary companies(provided that they exist).
06
Total number of working personell.
07
Authorisations from official state authorities (YP.AN., YP.Y.P., Y.PE.CHO.D.E etc).
01
Products, and product categories.
02
Number of workers working in production and distribution.
03
Production shifts.
04
Number of production halls, and storage.
05
Number of production lines.
06
Number of workers working per line /shift of production.
07
Basic applicable technological processes (eg pasteurization, drying, mixing, packing).
Desirable standard for certification:
eg DS 3027 E: 1997, CAC/RCP 1-19969 Rev. 3 (1997), ISO 22000:2004 (it incorporates HACCP principles)
Subjects of the meeting.
01
Representatives credence.
02
Aim and use of certification.
03
Basic requirements for the certification process.
04
Process of certification.
05
Field of application of the certification.
06
Indicative costs.
07
Indicative dates.
08
Tour in the production halls.
Obligatory proposal elements.
01
Certification standard.
02
Total number of working personell.
03
Production halls and storage.
04
Lines of production.
05
Company site.
06
Products, and product categories (field of application).
07
Team of auditors.
08
Mandays of inspection.
09
Cost of inspection.
10
Cost of certification.
01
Other languages in which certificate of compliance will be issued.
02
Elements for the transportation, accomodation of the inspectors.
03
Other costs.
04
Repetitive inspection if required.
The proposal – offer should have the approval of the commercial director of the certification body. Convention – contract is signed between the company΄s and certification body legal representatives.
01
Aim of a preliminary audit is to examine if a forthcoming certification is feasible.
02
Potential weaknesses in application or documentation of HACCP are been located.
03
It is performed from the lead auditor or at least by a memberof the auditors team.
04
A preliminary audit questionnaire is been drawn up similar with that of the audit for certification but not the same. A preliminary audit report is filled.
The files that are been reviewed are:
01
HACCP manual.
02
Processes and work instructions of HACCP application.
03
HACCP plan and study.
04
Products description.
05
Hygiene programs.
06
Processes for controls and monitoring.
07
Depending on the company a special report for files review is implemented.
An analytical audit plan is made including:
01
Dates and mandays (1 manday is 8 hours).
02
Place and sites of inspection.
03
Head of departments.
04
Standard requirements that should be inspected in each department (! a lot of requirements have application in all departments!).
05
Forms for completion, graphic means etc.
06
Control and test instruments (eg thermometers, chronometers weighting machines).
01
It is performed by team HACCP that has been determined by the convention.
02
Effectiveness of the applied HACCP system is been checked as well as all hygiene practices and programs in all productive processes.
03
All observations are recorded in the questionnaire for audit certification.
04
All requirements according to effective legislation on food safety are examined.
05
After the end of audit a closing meeting takes place between the auditors and the HACCP team where general observations are discussed.
06
The company asks in written the issue of compliance certificate.
01
Certification Audit Questionnaire.
02
Reports of non conformity.
03
List of company installations.
04
List of files.
05
Initial audit report (within one week).
06
Final audit report (after corrective actions to any non conformances have been taken).
01
Copy of the economical offer.
02
Copy of contract-convention.
03
Report of preliminary audit (if performed).
04
- Report of HACCP files review *.
05
Plan of inspection.
06
Questionnaire of certification audit.
07
Reports of non conformity *.
08
List of the company΄s installations.
09
List of files.
10
Initial audit report *.
11
Final audit report *.
(* these documents are translated in the state language of the certification body)
01
The certificate applies for a period of 3 years.
02
After 3 years a revisory audit for re-certification is performed. The same process as in the initial certification is followed.
03
Annually follow up audits are performed.
04
The audit process is similar with the preliminary audit where the audit questionnaire for certification is used as a guide.
01
It is performed when the auditor team during the certification audit finds serious divergences from the standard΄s requirements, fact caused by a serious malfunction of the HACCP system or by a bad application of implemented hygiene practices and programs in the company.
02
A new audit is performed only where these serious divergences were found.
03
Reports of nonconformities are filled as well as audit report.
It is performed when changes in the production process are made that is to say:
01
Production lines extension , installations or relocation of unit of production occurance.
02
New production line installed or changes in it.
03
New product or change of products.
