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Food Safety & Certification.

What can we help our clients with?

  • HACCP study
  • Basic Conditions Program
  • Guidance toward certification (BRCGS, IFS, FSSC22000 or ISO9001)
  • HACCP team training & guidance
  • Food safety sparring partner
  • Determining CCP & OPRP.
  • Verification & validation
  • Management Review
  • Food safety culture
  • Coaching
  • Training

Frequently asked questions.

Who belong on the HACCP team?

Developing an effective HACCP plan requires a multidisciplinary approach. The food company must ensure that sufficient specific knowledge and expertise is available. Where this expertise is not available within the company, outside advice should be involved. External expertise can come from sources such as trade and product organizations, independent experts, government agencies, professional literature and hygiene codes.

What does a process diagram look like?

Processes are described in process diagrams. A process diagram shows all steps in the production process, including reprocessing and residual streams. Short texts may be added as explanatory notes. Control measures that are critical (CCPs or OPRPs) are often shown in the process diagrams.
The process diagram should be tested against practice by persons with sufficient knowledge of the process.

What is a basic condition?

The basic conditions program is a package of measures that ensures that it is possible to produce safe products. Much of the basic conditions program focuses on preventing contamination; in addition, the package includes measures such as monitoring temperatures, conducting a recall, making products traceable and training employees. In principle, with the implementation of the basic conditions program, a company has food safety under control: but for almost all companies, there are hazards for which additional measures must be taken. The purpose of the HACCP system is to understand the contribution of the various measures in the basic conditions program to controlling hazards. Based on this, additional measures can be taken to strengthen risk control and, most importantly, to make risk control demonstrable.

What is validation?

The purpose of validation is to determine whether a control measure is capable (capable) of sufficiently reducing the probability of a significant hazard. By reducing the probability of the hazard, control measures ensure that a "medium" or a "high" risk is reduced to a "low" risk. Validation should show the difference in the risk before and after applying the control measure. The premise here is that the control measure is applied correctly, by design, i.e. without errors or deviations. Validation begins by specifying the acceptable level of hazard. Here, where applicable, the standards from, for example, Regulation 2073/2005 and Regulation 1881/2006 should be used.

Validation is preferably done by objective testing (challenge testing). For certain control measures, such as sterilization or pasteurization, extensive tests and data can be found in the literature. It is then not always necessary to redo this test, a reference to scientific sources is sufficient.

Validation is preferably performed before the management measure is implemented. In practice, this is not always possible and this may mean that validation must be based on historical data, so-called retrospective validation.

What can Précon do for me?

We support you in controlling raw materials and suppliers and go through the production processes step by step. We find it important to form a team together with your employees, looking at what measures need to be taken to bring a safe product to the market. Our consultants help you devise and implement control measures and the associated monitoring. The result is a hygienic process and a food-safe product.

What do I need to do for verification?

Definition of verification: "the application of methods, procedures, tests or other assessments, in addition to monitoring, to establish compliance with the HACCP plan.

Based on the principle that all measures can fail, it can be reasoned that surveillance procedures and corrective actions can also fail or have anomalies. The purpose of verification is primarily to ensure that monitoring procedures and corrective actions are applied according to the procedures established for them. In fact, verification adds another level of security to hazard control. The first level is control measures, the second level is surveillance procedures and corrective actions; verification constitutes the third level. The failure of surveillance procedures is definitely worthy of attention in the context of HACCP.

The food company must make a plan that shows the verifications and their frequencies. In this, the verification activities and frequency should be determined based on the risks of the hazards.

Verification activities can take different forms. Internal audits are an important form of verification. We also know about calibrations, hygiene rounds, sampling and analysis, etc. Normally, the entire system is verified annually (usually prior to the management review), looking at whether the quality system (including HACCP system) is sufficiently effective in controlling hazards.

What knowledge does a Précon consultant bring?

Our consultants bring not only their own knowledge and experience, but can rely on the knowledge and experience of many colleagues. By bundling these areas of expertise, we unlock broad knowledge and experience that matches your issue. Every question is different, every solution is different. We see it as a challenge to choose the right solution for each assignment.

What does Précon mean by "custom solutions"?

Our approach is characterized by the fact that we do not have a standard solution. We always work with you to see what best suits your business.

Précon believes in practice-based customization, immediately workable, so that after completion of the assignment you actually experience our added value. We always strive for you to be able to continue on your own after a certain period of time.

Our successful collaborations.

Our consultants are always looking for the best solutions for our clients. Read how we do that in several customer case studies.

Food safety & certification
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Sparring partner at Odin De Nieuwe Band

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Food safety culture at Vivera

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Handbook and training at Fundament 2060

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