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The company SIA “AZK” offers the purchase of various instructions in Latvian, Russian and English for companies in the food, pharmaceutical, cosmetic and other industries that work according to food (HACCP (Codex Alimentarius), BRC (BRCGS Global Food Safety Standard), IFS Food, FSSC 22000, MSC (Marine Stewardship Council)), ISO 9001 and other standards.
The available instructions are listed below:
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Product quality and safety policy
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Description and structure of the company's operations
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List of regulatory documents
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Risk assessment and determination of hygiene zones in the production facility
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Personnel qualifications, training, hygiene requirements for personnel
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Internal employee training plan
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Company visit procedures, personal hygiene rules for visitors
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Deratization and disinfestation procedures
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Allergen assessment
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Action in the event of technical malfunctions and accidents
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Foreign Object Control Policy
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Requirements for lubricants
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Procurement management
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Crisis management: Product recall/withdrawal from the market
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Procedure for handling complaints and claims
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Internal audit
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Dealing with a non-conforming product
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Root cause analysis
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Document management procedure. Handling documents
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Food loss reduction policy
Product quality and safety policy
The food safety policy is a basic document that defines the company's commitment to produce a product that is safe for consumption.
Company's scope and structure
Documented description of the company's core business and organizational structure, subordination scheme.
List of regulatory documents
Each manufacturer is guided by certain legislative requirements. This document lists the regulatory acts that are applicable to the production facility.
Risk assessment and determination of hygiene zones in the production facility
Open or closed product area? This document provides an assessment on the basis of which hygiene requirements are applied to the premises.
Personnel qualification, training, hygiene requirements for personnel
The instruction includes the procedures for staff training at the start of work and in the process, in order to ensure the minimum competence of the staff and its permanent maintenance at the appropriate level, as well as opportunities for growth and development.
Internal employee training plan
Topics, deadlines and teaching languages for the whole next year!
Procedures for visiting the company, personal hygiene rules for visitors
The instruction is designed so that the company, when concluding contracts with subcontractors, is responsible for familiarizing the performers with these hygiene rules, which are intended for attendance and personal hygiene.
Procedures for deratization and disinsection
The instruction determines the requirements for the service provider and the procedure for pest control measures to be carried out on the company's territory.
Allergen assessment
The instruction has been developed with the intention of including the control of raw materials containing allergens in all processes (purchasing, acceptance, storage, use), evaluating the danger of allergens and providing information to customers and consumers.
Action in case of equipment malfunction and emergency
The instruction has been developed with the aim of ensuring the safety of the product and preventing any type of cross-contamination and foreign bodies entering it after scheduled or unscheduled equipment maintenance and repair work and room construction work in the production facility.
Foreign body control policy
The instruction was developed with the aim of ensuring the control and hazard assessment of glass, metal, plastic, wood, rubber, particles of production area decoration materials, jewelry, insects, etc., in raw material and container warehouses and in all production processes. The instruction also provides for the prevention of cross-contamination in various production and storage processes of raw materials and products, as well as the reduction of cross-contamination and foreign bodies of the preventive action product with the intention of producing and selling a safe and harmless product to consumers.
Requirements for lubricants
The instruction provides requirements for food lubricants and oils, their classification. Its purpose is to prevent contamination of products with lubricants and their components.
Crisis management. Product recall/withdrawal from the market
The instruction has been developed in order to, if necessary, quickly and effectively stop the distribution of potentially non-compliant raw materials and product batches, to recall or remove them from the market, to provide information to suppliers and customers, consumers, officials of certification and monitoring institutions in cases where food safety and consumer safety are at risk. health. Respond promptly to any unusual situation, preventing its causes, consequences and future recurrence as soon as possible.
Procurement management
The instruction has been developed with the aim of controlling the procurement processes of external materials, raw materials and services, which affect the safety, authenticity and quality of products, ensuring their compliance with the company's requirements.
Internal Audit
Determines how the internal audit is provided at the institution, provides periodicity evaluation and decision scheme for defining periodicity.
Complaint handling procedure
The instruction is designed to manage complaints from the company's customers and competent authorities about products and/or services. Determination of corrective actions. Determination of preventive actions to prevent recurrence of non-compliance.
Root Cause Analysis
How to determine the cause and in which cases is this analysis necessary? The answer is in the instructions!
Dealing with an inappropriate product (non-conformities)
The instruction is designed to determine the procedure for managing inappropriate raw materials, primary packaging materials, semi-finished products, processing equipment, finished products. In case of non-conformities, make product corrections immediately to ensure product requirements are met.
Document management procedure. Dealing with documents
How often do we review? How do we change? How long do we keep it? A detailed description is in the instructions.
Food loss reduction policy
The policy includes the concept of food losses, the importance of reducing them, problems in reducing losses, goals and strategies of the company in reducing losses. Volume - 2 pages.