Maier Wild... Certification
IFS Version 5 at a higher level
Aims
- Common standard with a common evaluation system
- Admission of accredited and qualified certification centres and auditors
- Developing a comparability and transperancy within the whole supply chain
Priorities:
- Food safety:
Risk management (e. g. HACCP, analysis of all production steps and of all produced products), Health protection of customers (e. g. contamination prevention), hygiene aspects in the production area (e. g. continuous controls of hygiene of staff, service providers and visitors), retraceability, temperature, tidiness, merchandisemanagement: First-in-first-out - Quality of food:
Customer focus as leadership responsibility (method to find out the basic customers’ needs, benchmarking), planning and management of production (e. g. calculation, specification, production plan, production control), avoiding repetition of mistakes (job instruction, trainings, internal audits), analysis for improvement (analysis of products, MIBI, stocking tests, company inspections) - Legality of food:
Systematic information gathering and implementation (current instructions, regulations etc.), proof of compliance with these regulations (documentation, internal audits)
ISO 22000:2005
Aim:
- Ensuring the food safety at all steps of the food chain
Priorities:
- Building of a food safety group
- System Management (structured system to reach high efficency, given targets, process, responsibility, documents etc.)
- Preventive programs (basic requirement, e. g. staff hygiene, special instruction about infection prevention)
- Interactive communication between the parties (international harmonized standard, comparable basis of assessment, audits)
- HACCP principles (= identification and control of hygienic risk potentials, e. g. metal)
23.08.11
GETI WILBA und Maier-Wild join forces
The specialist for frozen foods GETI WILBA from Northern Germany and the company Josef Maier GmbH...
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