Welcome to Shahi Enterprises Ltd An ISO 9001

Welcome to Shahi Enterprises Ltd. An ISO 9001: 2008 Services Provider Company UAE Office : India Office: 205 -206, Atmiya Complex, Maneja Crossing Vadodara – 390 013 Gujarat, India. Tel: 9601349008 Email: info@shahienterprises. com Website: www. shahienterprises. com Shahi Enterprises FZE P. O. Box 31291 Al-Jazeera Al Hamra, Ras Al Khaimah United Arab Emirates Lead Auditor Shiv Shankar Mobile No. +971 562646057 Email: info@shahifze. com Website: www. shahifze. com ************* Our Branches ************** Lucknow, Gorakhpur, Raipur, Kolkatta, New Delhi, Mumbai, Rajkot, Mehsana, Jamnagar, Ranchi, Dehradoon, Guhawati Bangalore, Patna, Valsad.

Shahi Enterprises has been established in 2004 as a Quality Consulting firm in India at Baroda (Vadodara). Shahi Enterprises has grown from a Quality Consulting firm now become a limited company providing its quality management consulting services to various parts of India (Gujarat, Maharashtra, Uttar Pradesh, Uttarakhand, and Chhattisgarh) and started its quality consultancy services at UAE. We have our offices at Baroda, Lucknow, Mumbai, Guwahati. Shahi Enterprises Ltd is serving over more than two thousand certified clients providing them whole range of ISO Certification Consulting Services for ISO 9001, ISO 14001, ISO 18001, ISO 22000, ISO 27001, HACCP, BRC, PED, UL/CE Marking, API Monogram, Trade Mark, GMP- WHO & Product Up gradation. Shahi Enterprises Ltd. train and utilize highly capable staff to provide valuable service to assist our clients to achieve the international recognition and acceptance through the standard of the quality management system, it would cover systematic approach through format for: Purchase order/-monitoring Storage. Process control/production planning. Inventory management. Machine breakdown monitoring. Neat working place. 2 Training management staff. A Unit of Shahi Group

We help for subsides for different quality standards from STATE & CENTRAL GOVT. Quality Up gradation System Subsidy 5% Interest Subsidy R&D Subsidy ETP (Environment Treatment Plan) Foreign Exhibition Subsidy IT Subsidy GEB Subsidy Our Associations have been rewarding in the following areas of activities. Quality Standard Developments ISO 14001 -2004 Environment Management System ISO 18001 -2007 Occupational Health & Safety Management System ISO 22000 -2005 Food Safety Management System ISO 27001 -2005 Information Security Management System HACCP – Hazard Analysis and Critical Control Points BRC - British Retail Consortium PED - Pressure Equipment Derivative QUALITY & HR- TRAINING Product Certification UL/CE Marking API Monogram GMP- WHO & Product Up gradation Business Development Franchise and Dealer Management Project Finance Liaison and Representation 3 A Unit of Shahi Group

ISO’s means "International Organization for Standardization“ Central Secretariat in Geneva, Switzerland International federation of over more than 176 countries Non-governmental organization founded in 1947 on the basis of one member per country “ISO”, derived from the Greek word isos, meaning ‘equal” Published more than 17500 International Standards 4 A Unit of Shahi Group

Food is any substance or material eaten to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life. 5 A Unit of Shahi Group

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. 6 A Unit of Shahi Group

Food safety and Food quality assurance are increasingly under the scrutiny of regulators and consumers Including raw and semimanufactured foodstuffs and final products in all principal food segments FOOD SAFETY HAZARD Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect 7 A Unit of Shahi Group

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Hazard Analysis Critical Control Point HACCP IS A SYSTEM WHICH Identifies Evaluates and Controls hazards which are significant for food safety 9 A Unit of Shahi Group

Conduct Hazard Analysis Determine the critical points Establish critical limits Establish a system to monitor to control of the CCP Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control 10 A Unit of Shahi Group

Assemble HACCP Team Determine CCPs Describe Product Establish Critical Limits for each CCP Identify Intended Use Establish a Monitoring System for each CCP Construct Flow Diagram Establish Corrective Action On-site Confirmation of Flow Diagram Establish Verification Procedures List all Potential Hazards Conduct a Hazard Analysis Consider Control Measures Establish Documentation & Record Keeping 11 A Unit of Shahi Group

The ISO 22000: 2005 international standard specifies the requirements for a food safety management system that involves the following elements: - interactive communication - system management - prerequisite programmes - HACCP principles It is a Food Safety Management System (FSMS) that uses a management system approach and HACCP requirements. The goal is to provide one internationally recognized standard for a food safety management system that can be applied to any organization in the food chain. Food safety relates to presence of food borne hazards in food at the point of consumption Food safety hazards can occur at any stage of food chain Ensured by combined efforts of all in the food chain 12 A Unit of Shahi Group Adequate controls throughout the food chain are essential

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New Family – initiated in 2001 ISO 22000: 2005 – Food safety management system Requirements ISO 22003: 2007 - Requirements for bodies providing audit and certification of food safety management Systems ISO TS 22004: 2005 - Guidance on the application of ISO 22000 ISO 22005 – Traceability in the feed and food chain ISO/TS 22004: 2005 provides guidance on the application of ISO 22000: 2005. ISO 22005: 2007 provides requirements for the design and implementation of a feed and food traceability system. ISO/TS 22003: 2007 sets requirements for registrars that provide auditing and certification to ISO 22000. 14 A Unit of Shahi Group

The standard has the following objectives: Compliance with the Code– Codex HACCP principles Provide an auditable standard Aligned to ISO 9001 and ISO 14001 Provide the communication of HACCP concepts internationally. Five Steps: 1. Assemble the HACCP team 2. Describe the product 3. Identify the intended use 4. Construct a flow diagram 5. Confirm accuracy of the flow diagram 15 A Unit of Shahi Group

1. Conduct A Hazard Analysis Plans determine the food safety hazards and identify the preventive measures 2. Identify The Criticial Points A point, step, or procedure in a food manufacturing process Food safety hazard can be prevented, eliminated, or reduced to an acceptable level 3. Establish Critical Limits A critical limit is the maximum or minimum value 16 A Unit of Shahi Group

4. Establish Monitoring Procedures Monitoring activities are necessary to ensure that the process is under control at each critical control point 5. Establish Corrective Actions Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated 6. Establish Record Keeping Procedures All plants maintain certain documents, including its hazard analysis and written HACCP plan Records are needed to show that the critical limits have been met, and the system is in control. 7. Establish Verification Procedures Test the end product; verify that the controls are working as planned 17 A Unit of Shahi Group

Clear communication across the entire supply chain Traceability – identification of an organization's impact on food safety within the supply chain Cost reduction due to a more efficient system Continuous improved business performance in line with the ISO 22000 food safety policy and objectives. ISO 22000 can contribute to the quality of life in general by: ensuring safe food reducing food borne diseases better quality and safer jobs in the food industry better utilization of resources more efficient validation and documentation of techniques, methods and procedures increased profits increased potential for economic growth and development 18 A Unit of Shahi Group

Clause No. 4 - Food Safety Management System 4. 1 General Requirement The organization shall establish, document, implement and maintain an effective food safety management system Communicate appropriate information Evaluate periodically 4. 2 Documentation Requirements 4. 2. 1 General Documented statements, procedures needed by the organisation 19 A Unit of Shahi Group

4. 2. 2 Control of Documents To approve, review and update documents To ensure that documents remain legible and readily identifiable 4. 2. 3 Control of Records shall be established and maintained To provide evidence of conformity to requirements and evidence of the effective operation of the food safety management system. 20 A Unit of Shahi Group

Clause No. 5 - Management Responsibility 5. 1 Management commitment Communicating to the organisation Establishing the food safety policy Conducting management review Ensuring the availability of resources 5. 2 Food Safety Policy Top Management shall define, document and communicate its food safety policy Top Management shall ensure that the food safety policy as follows 21 A Unit of Shahi Group

a) Is appropriate to the role of the organisation in the food chain b) Conforms with both statutory and regulatory requirements with mutually agreed food safety requirements of customers c) Is communicated, implemented and maintained at all levels of the organization d) Is reviewed for continued suitability e) Adequately addresses communication f) Is supported by measurable objectives 22 A Unit of Shahi Group

5. 3 Food Safety Management System Planning Top management shall ensure thata) Planning of the food safety management system b) Integrity of the food safety management system is maintained 5. 4 Responsibility & Authority Responsibilities and authorities are defined and communicated within the organisation b) To ensure the effective operation and maintenance of the FSMS a) 5. 5 Food Safety Team Leader a) To manage a food safety team and organise its work b) To ensure relevant training and education of the food safety team members 23 A Unit of Shahi Group

c) To ensure that the FSMS is established, implemented, maintained and updated d) To report to the organisation’s top management on the effectiveness and suitability of FSMS 5. 6 Communication 5. 6. 1 External Communication Effective arrangements for communicating witha) Suppliers and contractors b) Customers or consumers c) Statutory and regulatory authorities d) Impact on other organisations 24 A Unit of Shahi Group

5. 6. 2 Internal Communication The food safety team is informed in a timely manner of changes Effective communication with staff concerning food safety issues Food Safety team must be swiftly informed relevant food safety aspects Updating of FSMS Management Review 5. 7 Emergency Preparedness & Response Procedures to manage potential emergency situations and accidents 25 A Unit of Shahi Group

5. 8 Management Review 5. 8. 1 General Include assessing opportunities for improvement and the need for change to the food safety management system Records of management reviews shall be maintained 5. 8. 2 Review Input Follow-up actions – from previous management reviews Analysis of results of verification activities Changing circumstances that can affect food safety Emergency situations, accidents and withdrawals Reviewing results of system-updating activities 26 A Unit of Shahi Group

Review of communication activities, including customer feed-back External audits or inspections 5. 8. 2 Review Input Follow-up actions – from previous management reviews Analysis of results of verification activities Changing circumstances that can affect food safety Emergency situations, accidents and withdrawals Reviewing results of system-updating activities Review of communication activities, including customer feed-back External audits or inspections 27 A Unit of Shahi Group

5. 8. 3 Review Output Assurance of food safety Improvement of the effectiveness of the food safety management system Resource needs Revisions of the organisation’s food safety policy and related objectives Clause No. 6 - Resource Management 6. 1 Provision of Resources The organisation shall provide adequate resources for the establishment, implementation, maintenance and updating of the food safety management system 28 A Unit of Shahi Group

6. 2 Human Resources 6. 2. 1 General The food safety team and the other personnel carrying out activities shall be competent and shall have appropriate education, training, skills and experience 6. 2. 2 Competence, Awareness And Training Identify the necessary competencies Provide the training or take other action Evaluate the implementation and the effectiveness Ensure that the personnel are aware of the relevance and importance of their individual activities Requirement for effective communication Maintain appropriate records of training and actions 29 A Unit of Shahi Group

6. 3 Infrastrucutre Provide the resources for the establishment and maintenance 6. 4 Work Environment Provide the resources for establishment, management and maintenance Needed to implement the requirements of the International Standard Clause No. 7 - Planning And Realization Of Safe Products 7. 1 General Plan and develop the processes needed for the realization of safe products 30 A Unit of Shahi Group

7. 2 Prerequisite Programmes (PRPs) 7. 2. 1 Implement PRPs Introducing food safety hazards to the product Contamination of the product Food safety hazard levels in the product and product processing environment 7. 2. 2 PRPs are suitable Consider and utilize appropriate information 7. 2. 3 PRPs are effective Consider and utilize appropriate information Verification of PRPs shall be planned Documents should specify how activities included in the PRP(s) 31 are managed A Unit of Shahi Group

7. 3 Preliminary steps to enable hazard analysis 7. 3. 1 General All relevant information shall be collected, maintained, updated and documented Records shall be maintained 7. 3. 2 Food Safety Team Combination of multi-disciplinary knowledge and experience in developing and implementing FSMS Demonstrate the required knowledge and experience 7. 3. 3 Product Characteristics 7. 3. 3. 1 Raw materials, Ingredients & Product-Conta Materials All materials shall be described in the document to the extent to 32 conduct hazard analysis A Unit of Shahi Group

7. 3. 3. 2 Characteristic Of End Products The descriptions shall be kept up-to-date 7. 3. 4 Intended Use The reasonably expected handling of the end product 7. 3. 5 Flow Diagrams, Process Steps And Control Measures 7. 3. 5. 1 Flow Diagrams Flow diagrams shall be clear, accurate and sufficiently detailed Verified flow diagrams shall be maintained as records 33 A Unit of Shahi Group

7. 3. 5. 2 Description Of Process Steps & Control Measures The existing control measures, process parameters and/or the procedures shall be described 7. 4 Hazard Analysis 7. 4. 1 General The degree of control required to ensure food safety Combination of control measures is required 7. 4. 2 Hazard Identification & Determination Of Acceptable Levels 34 A Unit of Shahi Group

7. 4. 2. 1 Identify your food safety hazards The identification shall be based ona) The preliminary information and data collected b) Experience c) External information d) Information from the food chain to food safety hazards 7. 4. 2. 2 Consider your hazard environment Consideration shall be given toa) The steps preceding and following the specified operation b) The process equipment, utilities/services and surroundings c) The preceding and following links in the food chain 7. 4. 2. 3 Specify Acceptable Hazard Levels Established statutory and regulatory requirements Customer food safety requirements The intended use by the customer and other relevant data 35 A Unit of Shahi Group

7. 4. 3 Hazard Assessment The degree of control Conducted to determine. Each food safety hazard shall be evaluated Elimination or reduction to acceptable levels is essential to the production of a safe food 7. 4. 4 Selection & Assessment Of Control Measures An appropriate combination of control measures shall be selected Capable of preventing, eliminating or reducing the food safety hazards 7. 5 Establishing The Operational Prerequisite Programmes (PRPs) Food safety hazard to be controlled by the programme Control measure Monitoring procedure Corrections and corrective actions Responsibilities and authorities Records monitoring 36 A Unit of Shahi Group

7. 6 Establishing The HACCP Plan Food safety 7. 6. 1 HACCP Plan The HACCP plan shall be documented for each identified critical control point (CCP) 7. 6. 2 Identification Of Critical Control Points (CCP) CCP shall be identified for the control measures identified 7. 6. 3 Determination Of Critical Limits For Critical Control Points Critical limits shall be established, determined, measureable, documented, based on subjective data, supported by instructions or specifications and/or education and training 37 A Unit of Shahi Group

7. 6. 4 System For The Monitoring Of Critical Control Points A monitoring system shall be established Demonstrate that CCP is in control All scheduled measurements or observations relative to the critical limits 7. 6. 5 Actions when monitoring results exceeds critical limits Planned corrections and corrective actions to be taken Specified in the HACCP Plan 38 A Unit of Shahi Group

7. 7 Updating Of Preliminary Information & Documents Specifying The PRPs & The HACCP Plan The organisation shall update the following. Product characteristic Intended use Flow diagrams Process steps Control measures 7. 8 Verification Planning Shall define the purpose, methods, frequencies and responsibilities for the verification activities 7. 9 Traceability System Shall be able to identify incoming material from the immediate suppliers and the initial distribution route of the end product 39 A Unit of Shahi Group

7. 10 Control Of Non-conformity 7. 10. 1 Corrections A documented procedure must be established and maintained 7. 10. 2 Corrective Actions Identify and eliminate the cause of detected non-conformities To prevent recurrence and to bring the process or system back into control 7. 10. 3 Handling Of Potentially Unsafe Products 7. 10. 3. 1 General The food safety hazard have been reduced Reduced to identified acceptable levels Meets the acceptable levels 40 A Unit of Shahi Group

7. 10. 3. 2 Evaluation For Release The monitoring system demonstrates the control measures Combined effect of control measures Results of sampling, analysis and/or other verification activities 7. 10. 3. 3 Disposition Of Nonconforming Products Reprocessing or further processing within or outside the organisation Destruction and/or disposal as waste 7. 10. 4 Withdrawals To enable and facilitate the complete and timely withdrawal of lots of products which have been identified as unsafe 41 A Unit of Shahi Group

Clause No. 8 - Validation, Verification & Improvement Of The Food Safety Management System 8. 1 General The food safety team shall plan and implement the processes needed to validate control measures 8. 2 Validation Of Control Measure Combinations Selected control measures are capable of achieving the intended control of the food safety hazard 8. 3 Control Of Monitoring & Measuring Specified monitoring and measuring methods and equipments are adequate to ensure the performance of the monitoring and measuring procedures 42 A Unit of Shahi Group

8. 4 Food Safety Management System Verification 8. 4. 1 Internal Audit Planned intervals to determine the food safety hazards Conforms to planned arrangements Effectively implemented and updated 8. 4. 2 Evaluation Of Individual Verification Results Existing procedures and communication channels The conclusions of the hazard analysis, the established operational PRPs and the HACCP Plan The PRPs The effectiveness of human resource management and of training activities 43 A Unit of Shahi Group

8. 4. 3 Analysis Of Results Of Verification Activities Analyse the results of verification activities, including the internal and external audits 8. 5 Improvement 8. 5. 1 Continual Improvement Top management shall ensure that the organisation continually improves the effectiveness of the food safety management system 8. 5. 2 Updating The Food Safety Management System Input from communication, external as well as internal Suitability, adequacy and effectiveness of FSMS Output from the analysis of results of verification activities Output from management review 44 A Unit of Shahi Group

1. The quality must state ……………. Commitment to quality ü The quality objectives support it ü 2. What to do when things go wrong? What action should be taken? ü Corrective action 3. Food business operators, implement and maintain food safety management procedures based on _______ ü The principles of HACCP 45 A Unit of Shahi Group

4. Negative attributes such as spoilage, contamination with filth, discoloration, off-odors relates to ü Food quality 5. Is HACCP approach is an important preventive approach? ü Yes 6. HACCP plan to identify the corrective actions to be taken if a critical limit is met. This statement is correct or not ü No 7. The process of finding evidence for the accuracy of the HACCP system ü Validation 46 A Unit of Shahi Group

9. If verification does not demonstrate conformity with the planned arrangements. Which following actions may be taken? ü Review of existing procedures and communication channels. ü Review of the conclusions of the hazard analysis, the established OPRP(s) and the HACCP plan. ü Review of the PRP(s) ü Review of the effectiveness of human resource management and of training 10. While analysing the results of verification activities, which results are also included? ü Internal as well as external audit 47 A Unit of Shahi Group

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For More Detail Visit our website www. shahifze. com www. shahienterprises. com 49 A Unit of Shahi Group

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