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PROXSIS Food and Hygiene PDF Print E-mail
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PROXSIS Food and Hygiene (PFH) is a Division of PROXSIS Consultants Groups focusing its services in providing Consultancy, Training, Assessment   and outsourcing for Food Manufacturing, Pharmaceutical, Cosmetic,  Fishery, Fresh Food Retailing and Agro-business. PROXSIS Food and Hygiene is the first management system consultant in Indonesia focusing in food and hygiene management system.

The division is directed and led by our Senior Partner Mr. Indarto. He is graduated from Microbiology - UGM and start his carrier as Quality Assurance in PT Indofood Sukses Makmur and PT Sari Husada. During his consultancy periods, he had help more than hundreds company in Indonesia especially in implementation of Food and Hygiene's International Standards. Some of his clients are: Ajinomoto Indonesia, Carrefour Indonesia (fresh food division), KAO Indonesia (cosmetics), Agarindo Bogatama (the biggest "agar" exportir in the world), PZ Cussons Indonesia, Java Mete Indonesia, Unican Surya Agung (candy), Merpati Mahardika (cosmetics & essence), First Mujur Plantations * Industry (Group Artha Graha - Palm plantation and indutry), Prima Makmur (Flexible Packaging), Agel Langgeng (Candy), Biru Fastfood Indonesia (Restaurant), Sanghiang Perkasa (Milk Industry), Wahana Cipta Abadi (Cooking oil), Bonanza Megah (cooking oil), Panganmas Inti Persada (Terigu), and others.(See our team experiences).

PROXSIS Food & Hygiene provides Consultancy, Training, Outsourcing, and Independent assessment:

  • Quality and Hygiene Management.

·         ISO 9000,

·         ISO 22000,

·         HACCP,

·         GMP/cGMP/CPKB/CPOB/CPMB Eurep GAP,

·         BRC/IFS/SQF,

·         Food Hygiene,

·         Quality and Hygiene Risk Management,

·         Halal Management,

·         Quality Management Tool ( Six Sigma, TQM/GKM, 5R, MBNQA

 

Safety, Environment and Social Management.

·         ISO 1400,

·         OHSAS 18000/SMK3

·         Organic Farming,

·         COC ( Chain of Custody )

·         Eco Label indonesia,

·         RSPO ( Roundtable Sustainable Palm Oil),

·         Waste Water Treatment,

·         AMDAL Study.

 

  • Business Process and Performance Management.

·         Business Process  Mapping, Documentation and Improvement / Re-Engineering,

·         Balance Score Card,

·         Total Performance Score Card.

 

  • Factory Design and Layout  Compliance to GMP for :

·         Food and Beverages Manufacturing,

·         Pharmaceutical Manufacturing,

·         Cosmetis Manufacturing,

·         Feed Manufacturing.

 

 

 HACCP

HACCP stands for Hazard Analysis and Critical Control Point. It was developed by the Codex Alimentarius Commission. HACCP is a methodology and a management system. It is used to identify, prevent, and control food safety hazards. This system has been adopted by many countries around the world and is mandatory in some countries.

The HACCP process consists of:

  • Hazard Analysis,
  • Indentifying Critical Control Points (CCP),
  • Establishing Critical Limits for each CCP,
  •  Monitoring CCP requirements and using the data gathered to effectively control processes,
  • Corrective Action,
  • Record keeping,
  •  Verification.

Food Safety Management System ISO 22000

There has been a continuous increase in consumer demand for safe food. This has led to the development of numerous foods safety standards. The growing number of national standards for food safety management has led to confusion. Consequently, there is a need for international harmonization and ISO aims to meet this need with ISO 22000:2005.

ISO 22000 2005 was developed by ISO Technical Committee 34. TC 34 is responsible for food products. ISO 22000 2005 (first edition) was formally approved during 2005 by over 75% of the ISO member bodies who participated in the voting process. ISO published this international standard on September 1, 2005. ISO 22000:2005 is an international standard and defines the requirements of a food safety management system covering all organisations in the food chain from farm to sale points including processors, manufacturing, logistics, supplier, restaurants, catering, and packaging companies. ISO 22000 uses HACCP. ISO 22000 shows organizations how to combine the HACCP plan with prerequisite programs (or programmes) and operational prerequisite programs into a single integrated food safety management strategy.
Prerequisite programs (PRPs) are the conditions that must be established throughout the food chain and the activities and practices that must be performed in order to establish and maintain a hygienic environment. PRPs must be suitable and be capable of providing food that is safe for human consumption. PRPs are also referred to as good hygienic practices, good agricultural practices, good production practices, good manufacturing practices, good distribution practices, and good trading practices. Operational prerequisite programs (OPRPs) are prerequisite programs (PRPs) that are essential. They are essential because a hazard analysis has shown that they are necessary in order to control specific food safety hazards. OPRPs are used to reduce the likelihood that products will be exposed to hazards, that they will be contaminated, and that hazards will proliferate. OPRPs are also used to reduce the likelihood that the processing environment will be exposed to hazards.

............, our team (Consultants and Directors) had served and involved in training, consultancy and auditing for more than 300 companies & organization in Indonesia.

 

GMP

GMP refers to the Good Manufacturing Practice Regulations promulgated by the US Food and Drug Administration under the authority of the Federal Food, Drug, and Cosmetic Act . These regulations, which have the force of law, require that manufacturers, processors, and packagers of drugs, medical devices, some food, and blood take proactive steps to ensure that their products are safe, pure, and effective. GMP regulations require a quality approach to manufacturing, enabling companies to minimize or eliminate instances of contamination, mix-ups, and errors.  This in turn, protects the consumer from purchasing a product which is not effective or even dangerous. Failure of firms to comply with GMP regulations can result in very serious consequences including recall, seizure, fines, and jail time.

GMP regulations address issues including recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling. Most GMP requirements are very general and open-ended, allowing each manufacturer to decide individually how to best implement the necessary controls. This provides much flexibility, but also requires that the manufacturer interpret the requirements in a manner which makes sense for each individual business.
GMP is also sometimes referred to as "cGMP". The "c" stands for "current," reminding manufacturers that they must employ technologies and systems which are up-to-date in order to comply with the regulation. Systems and equipment used to prevent contamination, mix-ups, and errors, which may have been "top-of-the-line" 20 years ago, may be less than adequate by today's standards.

Currently, there are standards are made for Food Industry, Drug Industry, Medical Device Industry, and Blood Industry.

BRC/IFS
 

The British Retail Consortium (BRC) Technical Standard for Companies Supplying Retailer Branded Food Products was developed in 1998 to provide a common standard for companies supplying retailer branded food products.  The BRC Technical Standard was developed by UK supermarket retailers to assist them in their fulfillment of legal obligations and protection of the consumer. In March 2003 the standard was renamed the BRC Global Standard - Food although it is still commonly referred to as 'BRC Accreditation'.

The BRC Global Standard Food Version 4 was published in January 2005 and came into force on 1 July 2005 - this contains a number of significant changes to reflect changes in legislation. Interpretations of requirements are more concise and the protocol more extended and detailed:

The standard is recognized by the majority of UK supermarket retailers, and is being increasingly used by food service companies to approve suppliers. Food manufacturers are also using this standard as a basis of supplier approval. There are BRC certificated companies in many countries in the EU and as far away from the UK as Canada, Brazil and Thailand.

There was another standard known as EFSIS, which did contain additional requirements but the latest version is now the same as the BRC standard - EFSIS now just refers to the certification company. 

The German equivalents of the BRC have developed their own standard called the International Food Standard (IFS Standard). This has also been adopted by the French retailers and is expected to be adopted by other countries. Unfortunately there isn't any mutual recognition of the 2 standards. UK manufactures who wish to supply German retailers in the UK will also need to be certificated against the IFS standard and vice versa.

SQF

SQF means Safe Quality Food. The SQF programs are fully integrated food safety and quality management protocols designed specifically for the food industry with application to all links in the food supply chain. SQF programs are administered by SQF Institute, which is a division of Food Marketing Institute (FMI). The Food Marketing Institute is excited to offer a clear solution - the Safe Quality Food (SQF) program. Recognized by the Global Food Safety Initiative, an organization representing over 70% of food retail revenue worldwide, the SQF Program is based on the principles of HACCP, Codex, ISO and Quality Management Systems

SQF certification provides an independent and external validation that a product, process, or service complies with international, regulatory, and/or other specified standards. It enables a food supplier to give assurances that food has been produced, prepared, and handled according to the highest possible standards.

The SQF Codes are based on universally accepted CODEX Alimentarius HACCP Guidelines and offer food sectors a way to manage food safety and quality simultaneously. The SQF 1000 Code is designed specifically for primary producers, while the SQF 2000 Code has wide appeal across the food manufacturing and distribution sectors.



 

 

 

 
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