OK Kosher Certification的动态

The role of outsourcing in kosher-certified food production is expanding rapidly, transforming how companies ensure quality, compliance, and scalability. In this insightful article by OK Kosher Certification the intricacies of outsourcing are explored, from its impact on supply chain efficiency to its role in maintaining kosher standards in a complex global market. Check out the article here: https://lnkd.in/ebFPTZj6 #FoodProduction #KosherCertification #Outsourcing #SupplyChainInnovation

Are we really spending that much time and effort on supplier approval and document management? Conservatively, if we assume the "quality" team are spending 20% of their time manually managing and approving suppliers, documents and various spreadsheets, the estimated company spend in resources is in excess of $41,000 per annum. How? Number of Suppliers:? 25 Documents per Supplier: ?10 (certificates, policies, insurances, reports) Number of Raw Materials:? 40 Documents per Material:? 10 (CofA, Specification, HACCP plan) Number of Finished Products:?20 Documents per Finished Product:? 25 (specification, CofA, production and traceability records, HACCP, formulations, BOMs) Number of Employees in Technical/QA:? 3 Average Salary of Technical/QA:? $80,000 Number of Internal ‘SOP’ Documents:?50 Total documents to manage:?250 + 400 + 500 + 50 = 1,200 Aside from cost, there is always the common risk that manual systems will result in a document being missed or overlooked. Not difficult to miss something when juggling >1,200 documents! Discover 3iVerify - an affordable, modular system for the food industry including manufacturers, retailers and importers. Go faster with 3iVerify! Ask us how: [email protected] or visit https://lnkd.in/gK4jVGHh for more information.

Implementing ISO 10013:2021 in the food industry involves several steps: 1. Establish a quality management system (QMS) that meets ISO 9001 requirements. 2. Identify critical processes and document them, including: - Ingredient sourcing and reception - Food processing and packaging - Storage and transportation - Quality control and testing 3. Develop a document control process to manage and maintain QMS documents, including: - Standard operating procedures (SOPs) - Work instructions - Quality manuals - Records and reports 4. Implement a record-keeping system to track and store data on: - Raw material quality - Production processes - Product testing and quality control - Customer feedback and complaints 5. Establish a data management process to analyze and act on data collected, including: - Trend analysis - Corrective action - Continuous improvement 6. Train personnel on the importance of documentation and record-keeping in ensuring food safety and quality. 7. Regularly review and update QMS documentation to ensure it remains relevant and effective. 8. Conduct internal audits to ensure compliance with ISO 10013:2021 and ISO 9001 requirements. By implementing these steps, food industry organizations can ensure effective documentation and record-keeping, leading to improved quality management and food safety.

?? ?????? ???? ???? ???????????? ?????? ?????????????? ?????????????? ???? ?????? ????????????????? ?? ?????????????? ?????? ???????????? ?????? ?????? ???????????????????? ???? ?????? ??????????. ????????'?? ?????? ???? ???????????? ???????? ???????? ?????????????? ?????????? ?????? ?????????????? ?????? ??????????????????' ????????????????????????: ?? ???????????? ???????????????????? ????????????????????: We have three manufacturing plants equipped with the most advanced technological lines, allowing us to produce efficiently and safely. ?? ?????????????? ????????????????????????????: Our products hold certifications such as IFS, ISO 14001, Halal, and Kosher, confirming our commitment to maintaining the highest standards. ?? ???????????????? ????????????????????????: Research is conducted both by our qualified specialists in laboratories at each facility and by external accredited laboratories, such as Hamilton. ?? ?????????? ??????????????: We continuously monitor the quality by inspecting every batch of products produced. Additionally, we have an established annual testing schedule, which allows for systematic assessment and improvement of our processes. ?? ?????????????????????? ??????????????: In response to the individual needs of our customers, we conduct specialized tests. This allows us to tailor our products to specific requirements and expectations. ?? ???????? ??????????????????: We ensure that our packaging meets the highest food safety standards. With all these measures, our products not only meet standards but often exceed them, providing our customers with the best solutions on the market. #quality #safety #innovation #research #certifications

https://ow.ly/Jw5f50U32oW Finalizing the New ISO PRP Standards The first two days of the meetings focused on advancing the ISO PRP standards, with the FSSC team joining Working Group 11 to address feedback and finalize draft documents. The updates to the?ISO 22002?series are particularly significant as they introduce a unified structure to enhance consistency and applicability across various sectors in the food industry. The revised ISO 22002 series will include a new foundational document, Part 100, which outlines general requirements applicable across all sectors. This document will be supported by sector-specific parts (Parts 1-7). One of the most notable additions is Part 7, which introduces new standards for the Retail and Wholesale sector. ISO anticipates publishing the complete ISO 22002 series by April or May of 2025, although the transition timeline for organizations to adopt these changes is yet to be determined. As a member of the ISO Action Item Groups, we will continue to actively participate and provide input in this important review of both the ISO 22002 PRP series and the ISO 22000 standard. This collaboration underscores FSSC’s commitment to shaping standards that address today’s food safety challenges. By participating in these updates, we help keep our FSSC 22000 Scheme robust, relevant, and aligned with the latest best practices. Elsabe Matthee, FSSC Technical Director Working Group 8: Beginning the ISO 22000 Review The middle of the week marked the start of discussions in Working Group 8 regarding the review of?ISO 22000. This review aims to bring the standard up to date with emerging global food safety trends and industry requirements. Key topics discussed, included: Evaluating the impact of the New CODEX Requirements: The group will evaluate how recent updates to the?CODEX standards?will influence ISO 22000.Food Fraud, Food Defense, and Food Safety Culture: to address evolving food industry risks.Supplier Approval and Continuous Improvement: Enhancing these processes will help drive transparency, accountability, and resilience across the food supply chain. The ISO 22000 review process is in its early stages, with the revised standard expected to be released by early 2027. SC17 Plenary Meeting: Wrapping Up and Looking Ahead The week concluded with the SC17 plenary meeting, where participants aligned on action items and the way forward. FSSC will continue to play an active role in these action groups to ensure that its?FSSC 22000 Scheme?stays current with evolving standards and best practices. This commitment to ongoing engagement ensures that the?FSSC 22000 Scheme?remains a robust, and globally recognized benchmark for food safety. The work carried out in Lima demonstrates FSSC’s dedication to advancing food safety standards and supporting a culture of continuous improvement across the food industry.

?? Did you know? Under Malaysia’s Food Regulation 1985 (Regulation 260), tea sold in the Malaysia cannot contain any added coloring, regardless of whether it's a permitted substance or not! ?? ?? This regulation ensures the purity and authenticity of tea for consumers, maintaining the quality of one of the most popular beverages in the world. Are your products compliant with Malaysia's strict food labeling laws? ?? At EZ Training and Consultancy, we offer Food Labeling Training tailored to Malaysian regulations, including: ? Detailed insights into compliance with food regulations. ? Guidance on packaging, ingredient declarations, and labeling. ? Best practices to ensure your products meet legal standards. ?? Sign up today to ensure your business is on the right track with Malaysia’s food safety laws!

?? Did you know? Under Malaysia’s Food Regulation 1985 (Regulation 260), tea sold in the Malaysia cannot contain any added coloring, regardless of whether it's a permitted substance or not! ?? ?? This regulation ensures the purity and authenticity of tea for consumers, maintaining the quality of one of the most popular beverages in the world. Are your products compliant with Malaysia's strict food labeling laws? ?? At EZ Training and Consultancy, we offer Food Labeling Training tailored to Malaysian regulations, including: ? Detailed insights into compliance with food regulations. ? Guidance on packaging, ingredient declarations, and labeling. ? Best practices to ensure your products meet legal standards. ?? Sign up today to ensure your business is on the right track with Malaysia’s food safety laws!

Kosher certification is vital for our customers, as it ensures members of the Jewish community can enjoy their delicious baked goods. It also reassures manufacturers of our high standards of cleanliness, rigorous inspections, and overall stringent quality control. Our recent successful audit reinforces our attention to these attributes.?Read more about Kosher certification and its application here. #kosher #audit #success #quality

ISO 22000 (Food Safety Management System), the 7 key principles of quality management 1.?????Customer Focus: Ensuring food products are safe for consumption. 2.?????Leadership: Strong leadership sets the tone for a food safety culture, 3.?????Engagement of People: Involving and empowering all employees, 4.?????Process Approach: From raw material sourcing to distribution, ensuring consistent and safe product outputs. 5.?????Improvement: Continuous improvement Practice in all processes, equipment, and to enhance food safety performance. 6.?????Evidence-Based Decision Making: Make informed decisions that ensure product quality and safety. 7.?????Relationship Management: Ensure all parties contribute to and uphold food safety standards across the supply chain. ?

Learn about the detailed description of the additional requirements and the changes that have been developed for FSSC 22000 V6. ??? https://lnkd.in/dspdG3tm