Regarding comments about ISO, please do not forget that the Seafood
HACCP requirements for food safety are recognized by international
regulatory agencies, such as the E.U. and the U.S & Canada.
This allows for business (selling of product) to be conducted on an
international basis.
Jim Yonker
Director, Corp. Food Safety and QA Programs
Ocean Beauty Seafoods, Inc.
Seattle, WA
________________________________
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Remi Michalowski
Sent: Sunday, April 16, 2006 11:22 PM
To: Dipak Chaudhari
Cc: info@foodfocus.nl; brooks@ift-ltd.com; seafood@ucdavis.edu
Subject: Re: Foreign Country HACCP plans
The ISO (9001, 22000, 140001, etc) is the first step to TQM.
There are guidelines to help you in the design of your System. The way
you set-up, implement and make your system leaving is up to you.
You can be certified ISO XXXX but not getting a very operational system.
The key is commitment. And of course monitoring...
ISO 22000 is a very flexible system, it is a great advantage for the
developing countries. If you look at BRC, the standard is recognized in
UK and demands a lot of physical investments e.g. the plastic used in
processing shall be blue, etc.
The ISO is based on a systematic risk assessments, the system is at the
service of the process, not the process at the service of the system.
Furthermore, it pushes the processor to perform a continuous improvement
by legislative and technological surveys... However, you won't be judged
on the cover (except in the case of the PRPs) but on the contents e.g.
the results...
Kind regards,
RM
On Apr 17, 2006, at 11:02 AM, Dipak Chaudhari wrote:
I agree with Jan's opinion too. The recent ISO system necessarily
takes into account, customer satisfaction/evaluation/feedback, quality
improvements, establishing standards/benchmarks, improvement in all
areas including HR etc... which clearly means we have to be aiming for
better and better quality standards. Therefore ISO is not "consistent
quality" but "consistently improving quality". This is achived by taking
up annual quality objectives, performance objectives and periodically
reviewing the same with measurable evidence. This also means we need to
consider "food safety" as one of the key quality objective in current
ISO system.
Have a nice day!!
Regards Dipak
KDC CORPORATION
(Contact us for Surimi trading, HACCP/Surimi production consultancy
etc.)
CBII/6 SAPANA GARDENS, CHOGM ROAD,
ALTO PORVORIM,
BARDEZ-GOA 403 521 INDIA
Ph : +91-832-2413074, Fx : +91-832-2413041
Mobile : +91-9225901625
Email : seawavescorp@gmail.com <mailto:seawavescorp@gmail.com>
Skype ID : seawavescorp
----- Original Message -----
From: "Foodfocus Consultancy" <info@foodfocus.nl
<mailto:info@foodfocus.nl> >
To: <brooks@ift-ltd.com <mailto:brooks@ift-ltd.com> >
Cc: <seafood@ucdavis.edu <mailto:seafood@ucdavis.edu> >
Sent: Sunday, April 16, 2006 12:38 AM
Subject: Re: Foreign Country HACCP plans
> Disagree with the wording 'bad'. ISO9000:2000 implies and requires
> customer focus i.e. customer satisfaction. In case a customer is
> *demonstrably* satisfied, it is good quality.
> Note that ISO 9000 version 1994 indeed did not require customer focus.
>
> Regards
>
> Jan
>
> brooks@ift-ltd.com <mailto:brooks@ift-ltd.com> <brooks@ift-ltd.com
<mailto:brooks@ift-ltd.com> > wrote on 15 Apr 2006 (14:43):
>
> Date sent: Sat, 15 Apr 2006 14:43:03 +0700
> From: brooks@ift-ltd.com <mailto:brooks@ift-ltd.com>
> To: Rickstier4@aol.com <mailto:Rickstier4@aol.com>
> Copies to: PDIONPDA@aol.com <mailto:PDIONPDA@aol.com> ,
tsackton@seafood.com <mailto:tsackton@seafood.com> ,
> seafood@ucdavis.edu <mailto:seafood@ucdavis.edu>
> Subject: Re: Foreign Country HACCP plans
>
> > Rick:
> > The ISO 9000 standard does not necessarily guarantee 'good' quality
- it only
> > tries to assure 'consistent' quality (good or bad). I hope the same
cannot be
> > said for HACCP under ISO22000!
> > Dan Brooks
> > IFT Bangkok
> >
> >
> > Quoting Rickstier4@aol.com <mailto:Rickstier4@aol.com> :
> >
> > > There is now an ISO Standard for Food Safety Management, ISO 2200,
which will
> > > trump all government and "certified" plans offered by third party
> > > consultants.
> > >
> > > Richard F. Stier
> > > Consulting Food Scientists
> > > 627 Cherry Avenue
> > > Sonoma, CA 95476
> > > TEL/FAX (707) 935-2829
> > > www.stratecon-intl.com <http://www.stratecon-intl.com>
> > >
> >
> >
> >
> >
> > ----------------------------------------------------------------
> > This message was sent using Inet-Webmail.
> >
>
>
>
> --
> Ing. J.(Jan) A.M. Verhoeven
> Foodfocus Advies- en Servicebureau Food
> info@foodfocus.nl <mailto:info@foodfocus.nl>
> http://www.foodfocus.nl <http://www.foodfocus.nl>
> De Volder 32, 5283 ZD Boxtel
> Tel. 0411-675639 Fax 0411-671156
>
> --
> Dit bericht is uitsluitend bestemd voor de geadresseerde(n). Indien
dit bericht bij vergissing bij u terecht is gekomen,
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daarvan niet te gebruiken of aan derden bekend te
> maken en contact met ons op te nemen via info@foodfocus.nl
<mailto:info@foodfocus.nl>
> --
>
Dipl. Ing. Remi Michalowski
Senior Manager IQA Food Processing
PT. Centralpertiwi Bahari - Lampung, Indonesia
HP + 62 815 4040 484
Charoen Pokphand Group - "A Tradition of Quality"
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