Currently, most of the organizations focus on the customer and quite often resources are investing in creating a Customer Service department, which guarantees the client’s satisfaction, however, a question that we must ask ourselves is: how effective is the customer service department?. ISO 9001 confers the requirements for creating a quality administration model. There are

The 65 proposals of California’s state come into force in 1985 protecting water and food. This action exposes carcinogenic substances that caused birth deformities or any other reproductive disorder. The office overseeing the reviewed and published list of Environmental Health Hazard Assessment (ORHHA), requested once a year, to the state of California, an updated list

What’s a market recall? What’s the procedure suitable? In case of a recall, it’s important to have implemented two systems in our facilities. Identification and tracking system This system allows us to track and identify the raw material and packaging materials, which are in direct contact with the product at the facilities since we received

According to ISO, a nonconformance is not fulfilling a system requirement, either specified or not. A requirement is a need or established expectation, usually explicit or mandatory. First, you need to determine: what’s the contention or immediate action? The purpose of this action is to stop the nonconformance occurrence and then analyze the root causes

A common question among organizations when auditing: the difference between an operational and a program requirement?   The differences are highlighted among them, but the main one is that the operational prerequisites proceeds from hazard analysis and the pre-requirement program refer to the first protection layer creating a favorable environment when manufacturing food.   Some

HACCP meaning: Hazard Analysis and Critical Control Points. HACCP plan manages food safety by identifying, analyzing, and controlling physical, chemical, biologic and radiological hazards that could harm food. HACCP inspects raw material, the manufacturing stages, distribution, and finished product consumption. Who can use HACCP? The HACCP system applied to the industry focused on food production

The food safety is a topic that shall concern us, although it’s not always like that, this information provided by the World Health Organization will help us to know the basic principles to prevent communicable diseases by mishandling food.   These simple points will help us to guard our family’s health and community by promoting

Last February 14th, 2014, was published on the Official Journal of the Federation, a decree which modifies and adds new dispositions of the Regulation of Sanitary Control of Products and Services. As a result of the decree, on April 14th, 2012 was published the guidelines referred to in article 25 of such regulation. For informative

People familiar with ISO standards know that these standards positively contribute to solutions and benefits for almost all social sectors. ISO 26000 background In 2001, ISO studied the need to develop a standard of social responsibility. In 2004 a workgroup created ISO 26000 standard. This process has been so far the one with more participation,

This is a certification program for food safety systems aimed at organizations that manufactures or produce animal products, perishable vegetable products, long shelf life products (others). Food ingredients like additives, vitamins, and biological harvest, as well as food packaging materials.