Food safety management system
FSSC 22000 (ISO 22000 + ISO/TS 22002-1 prerequisite programmes + FSSC additional requirements); HACCP team; control points at blanch, freeze and metal detection as designated 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
Control points per the HACCP plan
- Steam blanching (stage 7)
- Peroxidase test negative per batch
- IQF freezing (stage 10)
- Core temperature at tunnel exit
- Metal detection (stage 11)
- Hourly test-piece checks (Fe / non-Fe / SS)
Designations (CCP / OPRP) as published in the HACCP plan [COPY TBC — D-12].
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.