WEBINAR RESULTS 25 NOVEMBER 2020 "Certification of the enterprise in accordance with FSMS: ISO, FSSC, BRC, HACCP"

On November 25, the Food Safety team, with the support of the Federation of Restaurateurs and Hoteliers of Russia, HACCPER InternationalTeam, B2B platform Sanergy.ru, as well as our regular partner, InterConsult, held the last webinar of this month on the food safety management system.
This time, our focus was on the following topics:
International food safety standards ISO 22000, BRC, FSSС 22000, etc.
Certification of enterprises according to international safety standards
Halal Certification
Only new speakers participated in this program - specialists in the field of certification and standardization:
Tatiana Demicheva - Head of Customer Support Department, InterConsult
Svetlana Ulyanova - Development Director of DQS
Eduard Khamidullin - Head of the Certification Department of the International Center for Halal Standardization and Certification under the Council of the Muftis of Russia
As always, by tradition, the results of the webinar held on November 11 dedicated to the Best Practices in the field of protective clothing were summed up. There were presented solutions for the outfitting of employees working in conditions of high humidity, in cold zones, as well as outfitting for employees of engineering services when working in food production. Unique solutions were presented by the partner Food Safety HACCPER International Team. These are reversible aprons HACCPER Evatex Duo, which allow solving issues not only ensuring food safety, but also organizing the identification of employees by zones (apron in white and blue design) or by function (in orange and black design, for example, for engineering services. The solution was a cropped apron, which is an addition to the classic apron.It allows you to minimize costs in case of damage to a part of the apron, because only one part will need to be replaced (the top or bottom, not the entire apron with sleeves. The majority of webinar participants on November 11 acknowledged the data solutions by best practices in the field of equipping food production employees.

As always, by tradition, the results of the webinar held on November 11 dedicated to the Best Practices in the field of protective clothing were summed up.
There were presented solutions for the outfitting of employees working in conditions of high humidity, in cold zones, as well as outfitting for employees of engineering services when working in food production.
Unique solutions were presented by the partner Food Safety HACCPER International Team. These are reversible aprons HACCPER Evatex Duo, which allow solving issues not only ensuring food safety, but also organizing the identification of employees by zones (apron in white and blue design) or by function (in orange and black design, for example, for engineering services. The solution was a short-cut apron, which is an addition to the classic apron, which allows you to minimize costs in case of damage to a part of the apron, because only one part (top or bottom, and not the entire apron with sleeves) needs to be replaced.
Most of the webinar participants on November 11 recognized these solutions as best practices in the field of outfitting food production staff.

Tatyana Demicheva revealed an interesting topic related to the certification of food enterprises in accordance with international standards. Many enterprises do not always understand which standard to choose from the existing ones, why certification is needed and how mandatory it is. An interesting fact was what standards are the most popular in Russia or abroad. It turned out that our most popular are FSSС 22000, BRC and IFS. While in other countries the IFS and BRC standards (in Europe) or SQF (in North America) are in greatest demand.
Accordingly, it is very important to take into account the scope of the company when choosing one or another standard for certification, because each of them has its own characteristics.

Also, many companies believe that a certificate can be purchased and that this will be enough. In fact, the process of obtaining a certificate is more complicated than it seems at first glance. The company has to go through a rather difficult path from the enterprise diagnostics procedure to conducting an audit and obtaining the coveted certificate.

Tatyana also shared a very important experience - what obstacles await the company on the way to obtaining a certificate. It is important to understand this in order to significantly simplify and facilitate the certification procedure - companies may face both a banal lack of resources and a lack of qualifications or staff resistance.

Svetlana Ulyanova, representing the DQS company, which carries out the certification procedure, revealed a lot of nuances associated with this procedure. It is very important to understand which versions of standards are relevant at the moment, and what is equally important - what criteria must be considered when choosing a certification body.

In addition, Svetlana told what documents should be requested from the certification organization to make sure of its reliability and integrity. For example, you can check the accreditation on the standards holders website. In addition, Svetlana demonstrated where and how to check the accreditation of the certification body depending on the standard.
No less important was the information on the certification procedure and the organization's actions from the FSMS implementation process to obtaining a certificate. How to properly apply for certification and where to check the validity of the certificate.

Eduard Khamidullin spoke about a very interesting direction - certification according to Halal standards. A large number of Muslims in the world, the desire to attract the attention of this consumer to their products, the desire to develop new sales markets in the Asian region create the need to obtain a certificate according to Halal standards. At the same time, it is important to take into account that there are even more subtleties in this matter than with ordinary certification according to international standards. Because this process takes into account both food safety and adherence to the canons of Islam when working with food.
Eduard spoke about the basic principles of certification, which is carried out by this certification center. These principles are based on voluntariness, openness of the process, availability of information, and many others. dr.

The Halal Certification Body places serious demands on the personnel carrying out this process. Appropriate criteria for the competence of personnel are determined, including training in the application of Halal standards and related documents, as well as the quality management system (QMS), product certification and food safety management system (FSMS). In addition, personnel are required to have knowledge consistent with the sector's Islamic regulations and audited processes, and demonstrate the ability to provide expertise in Islamic regulations related to certification.
Edward told in detail what products are allowed, and what are prohibited and why, based on the basic principles of Islam. He also disclosed the details of the certification procedure.

It is also important what advantages enterprises receive from obtaining a certificate for Halal standards. As it turned out, here we are talking about tax breaks, and about high quality products and access to constantly growing sales markets.
You can get a presentation describing the process of obtaining a certificate for Halal standards HERE
We thank all participants for their active participation in our programs, questions, criticism and suggestions. The next program will be held on December 9 and will be devoted to express diagnostics in order to minimize physical, chemical and microbiological risks.