Food safety management system
FSSC 22000 (ISO 22000 + ISO/TS 22002-1 prerequisite programmes + FSSC additional requirements); HACCP team; one CCP (metal detection) and three OPRPs (blanching, IQF freezing, cold storage) in the HACCP plan.
The system
- ISO 22000 food safety management system
- ISO/TS 22002-1 prerequisite programmes
- FSSC additional requirements, including food-defence and food-fraud assessments (both required by FSSC 22000 v6)
- HACCP team and plan
MEDIA-QA-02QA team at the laboratory bench, working
CCP and OPRPs in the HACCP plan
- CCP-01 · Metal detection (stage 11)
- Fe 1.0 mm, non-Fe 1.2 mm, stainless 1.8 mm; test-piece checks; rejects segregated
- OPRP-01 · Steam blanching (stage 7)
- 85–95 °C for 2–5 min; peroxidase test negative per batch
- OPRP-02 · IQF freezing (stage 10)
- −20 to −35 °C for 3–15 min
- OPRP-03 · Frozen storage (stage 13)
- Cold store at −18 °C or below
Designations and limits as in the process flow diagrams of our HACCP system (SVPL/SOP/MR/08, Annexure M(i)).
The processing line — 14 stagesMEDIA-PROC-07Steam blancher control panel with the temperature and dwell-time read-out legible
MEDIA-PROC-11Metal detector head with the Fe / non-Fe / SS test pieces and the hourly test log
Allergen status
No allergens on site [COPY TBC — D-14]. Product statements: allergens none present as ingredients.
StatementsAudit us
Book a plant audit — Sikandrabad is 70 km from Delhi. We will arrange the visit around your schedule.