The International Food Standard stipulates a series of requirements according to the following elements :
Management of the System of Quality (including HACCP),
Responsibility for Management,
Realization of the product,
Measurements, analyses and improvement.
Our latest audit gave us superior rating
HACCP approach
Finalisation of the HACCP approach
Frial finalises the HACCP approach (Hazard Analysis, Critical Control Point) with a certification validated by an internationally recognised.
Risk analysis (bacteriological, chemical and physical risks).
Control of the critical points relating to the work procedures and instructions.
A continuous mandatory and technological intelligence regarding actual issues such as Genetically Modified Organisms, allergens, BSE, dioxin, etc.
Assessment of suppliers of raw materials and follow-up of corrective actions.
Food safety and Traceability
Control of raw inredients and microbiological analysis
Sampling of every raw ingredient delivery (fresh, dry or frozen) and of every product packaged at “source”. Analysis following a control plan adapted to each product.
Traceability
Strict procedures to identify each ingredient in each production batch
Control of finished products
Random sample collection at the start, middle and end of production.
Analysis followed by a control plan adapted to each product according to the customer’ specification sheet.
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