ASC Food Safety Consultants
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Useful information dedicated to Food Safety Management Systems and the related documentation to maintain your FSMS.
Examples of popular FSMS are FSSC 22000, ISO 22000, GLOBALG.A.P., BRCGS, GMP, HACCP, etc.
Give your Food Safety Management System documentation a kickstart with our time-saving fully customizable BRCGS START! Issue 2 Basic Development Programme document templates including, policies, procedures, forms, checklists, risk assessments and more.
Give your Food Safety Management System documentation a kickstart with our time-saving fully customizable BRCGS START! Issue 2 Intermediate Development Programme document templates including, policies, procedures, forms, checklists, risk assessments and more.
So, we have finally experienced the BRCGS Issue 9 audit, and we have compiled the top 10 list of the requirements that we found are catching auditees off guard: 1. Food Safety and Product Quality Culture Plan, Activities and Review We have found that most sites still need to fully …
We received many queries during the past year from small food business owners who would like to sell their products to retailers in South Africa and therefore need to implement a Food Safety Management System. Small food businesses don’t always have the resources (time, money and human resources) to implement …
In Part 9 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 9 (Requirements for Traded Products). The Requirements for Traded Products consist of 6 clauses (sections). There are no fundamental requirements under the requirements for traded products. A complete list of the clauses under Requirement …
In Part 8 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 8 (Production Risk Zones – High-risk, High-care and Ambient High-care). The Production Risk Zones – High-risk, High-care and Ambient High-care Requirements consist of 7 clauses (sections). There are no fundamental requirements for Production Risk …
In Part 7 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 7 (Personnel). The Personnel requirement consists of 4 clauses (sections) and has 1 fundamental requirement. The following clause is a fundamental requirement: 7.1 Training: raw material-handling, preparation, processing, packing and storage areas A complete …
In Part 6 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 6 (Process Control). The Process Control requirement consists of 4 clauses (sections) and has 2 fundamental requirements. The following clause is a fundamental requirement: 6.1 Control of operations 6.2 Labelling and pack control A …
In Part 5 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 5 (Product Control). The Product Control requirement consists of 9 clauses (sections) and has 1 fundamental requirement. The following clause is a fundamental requirement: 5.3 Management of allergens A complete list of the clauses …
In Part 4 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 4 (Site Standards). The Site Standards requirement consists of 16 clauses (sections) and has 2 fundamental requirements. The following clauses are fundamental requirements: 4.3 Layout, product flow and segregation 4.11 Housekeeping and hygiene A …
In Part 3 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 3 (the Food Safety and Quality Management System). The Food Safety and Quality Management System requirement consists of 11 clauses (sections) and has 4 fundamental requirements. The following clauses are fundamental requirements: 3.4 Internal …
In Part 2 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 2 (the Food Safety Plan – HACCP). The Food Safety Plan – HACCP requirement consists of 13 clauses (sections) and is a fundamental requirement in its entirety. PLEASE NOTE THE ENTIRE FOOD SAFETY PLAN …
We are going to start with Requirement 1, which deals with senior management commitment. As we know the starting point for any effective food safety management system is a commitment of senior management to the development of a positive food safety culture that ensures food safety. The standard places a …
Fully customizable basic Food Safety document templates including procedures, policies and forms. These documents are ideal if you own a small food business, including home-based and food truck businesses. (Based on the requirements of Regulations R638)
How do I achieve BRCGS Issue 9 certification? BRCGS Certification is usually considered extremely difficult, but it is not as difficult as most food industry organisations make it out to be. The BRCGS Global Standard for Food Safety ensures effective management and assurance of product safety, quality, legality, and integrity. …
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GLOBALG.A.P. Chain of Custody (CoC) certification is and what the audit entails? We explain the fundamentals and give audit tips.
Fully customizable HACCP and PRPs (GMPs) document templates including procedures, policies, forms, risk assessments and more. (Based on SANS 10330 and SANS 10049.)
Fully customizable GFSI Global Markets Programme intermediate level document templates including procedures, policies, forms, risk assessments and more.
There are no consumers who wittingly buy food that will either injure or cause a foodborne illness. Consumers trust food manufacturers that they have taken all necessary steps to ensure that the food sold to them is safe and meets their expectations. In this article, HACCP will be briefly discussed, …
Senior management commitment is a requirement for any successful business venture; be it the food industry, pharmaceuticals, an engineering firm, an advertising firm, or any other institution. There is no business initiative that could be a success without the commitment of senior leadership. The same applies to the implementation of …
