Company profile
Contact details
F'n B SOS provides an onsite service that includes compiling a comprehensive tailor designed system to meet your business' needs to the level of your choice.
This service includes a comprehensive analyses, design and compilation of a system manual as well as the implementation, coaching and guidance in the management of the system according to Food * will ensure your company to succeed and be a potential part of all the major roll players in the market. This service can open doors for your business that seemed impossible in the past.
Our rates are fair and transparent, therefore making it budget friendly with no hidden or unexpected costs.
PHASE 1
This is the first step to a successful Hygiene Management System.
F'nB SOS will conduct an onsite analyses of your company's Food Safet ...y Requirements according to the Food Legislation. A comprehensive written report will be presented which will include:
o Food Safety Policy and records required
o Personnel Hygiene, protective clothing requirements
o Facility and Local environment requirements
o Pest Control, Cleaning and Sanitation requirements
o Equipment, Facility Layout and Production Control requirements
o High Risk identification
o Laboratory and Product Analyses requirements
o Dispatch and Transport requirements
PHASE 2
This is a Basic Hygiene Management System. A complete system manual with the necessary input from management to ensure the system will adhere to your company's requirements. This manual will include:
o All required Check Sheets
o PRPs (Pre-requisite Programmes) also known as SOPs (Standard Operating Procedures)
o Identification of basic training needs i.e personal hygiene, hand washing, etc.
PHASE 3
o After the complete system has been approved by management, the system will be implemented on site. All supervisors will be coached and guided into the implementation and management of the designed live system
PHASE 4
This is the Advanced Food Safety Management System. A complete system manual is compiled according to the business' requirements, including:
o Scope of Business
o Food Safety Policy
o Environmental Policy
o Allergen Policy
o Hard Plastic and Glass Policy
o Maintenance Policy
o Customer Complaint and Re-Call Policy
o Corrective Action Procedure
o Flow diagrams for each product to identify each step in the process
o Hazard Analyses compiled on each step in the process to establish CCPs
o Document Control
o Traceability
o Compile Product Descriptions / Specifications
o Formal HACCP and relevant training for the responsible QA person with referral to a reputable company
PHASE 5
This is the final step to apply for HACCP * phase has to be carefully monitored and efficiently managed (referred to as a full operational and live system), for a minimum period of 6 months before a formal HACCP audit can be requested.
All HACCP formalities are brought into effect with the following:
o Conduct a GAP analyses which will identify further requirements, re. HACCP accreditation.
o Appointment of the HACCP team
o Appointment of the HACCP Team Leader
o Compiling of an organogram outlining the responsibilities of each team member
o Guiding HACCP team in revising the company policies according to HACCP requirements in terms of:
o Scope of Business
o Food Safety Policy
o Environmental Policy
o Allergen Policy
o Hard Plastic and Glass Policy
o Maintenance Policy
o Customer Complaint and Re-Call Policy
o Corrective Action Procedure
o Traceability Procedure
o Compile Flow Diagrams for:
o Raw Materials
o Water
o Compiling of formal HACCP SOPs for:
o Management Review
o HACCP Team
o HACCP Plan Review summary
o HACCP Plan Review
o Document and Record Control
o Audit Schedule
o Corrective Action Procedure
o Pre-Requisite Programmes
o Verification Procedure
o Validation Procedure
o Coaching Team Leader in conducting a formal HACCP internal audit to identify the relevant CARs (Corrective Action Requests) to be addressed.
o A formal HACCP meeting with all Team Members present is scheduled and monitored for further advice or guidance. Read more
This service includes a comprehensive analyses, design and compilation of a system manual as well as the implementation, coaching and guidance in the management of the system according to Food * will ensure your company to succeed and be a potential part of all the major roll players in the market. This service can open doors for your business that seemed impossible in the past.
Our rates are fair and transparent, therefore making it budget friendly with no hidden or unexpected costs.
PHASE 1
This is the first step to a successful Hygiene Management System.
F'nB SOS will conduct an onsite analyses of your company's Food Safet ...y Requirements according to the Food Legislation. A comprehensive written report will be presented which will include:
o Food Safety Policy and records required
o Personnel Hygiene, protective clothing requirements
o Facility and Local environment requirements
o Pest Control, Cleaning and Sanitation requirements
o Equipment, Facility Layout and Production Control requirements
o High Risk identification
o Laboratory and Product Analyses requirements
o Dispatch and Transport requirements
PHASE 2
This is a Basic Hygiene Management System. A complete system manual with the necessary input from management to ensure the system will adhere to your company's requirements. This manual will include:
o All required Check Sheets
o PRPs (Pre-requisite Programmes) also known as SOPs (Standard Operating Procedures)
o Identification of basic training needs i.e personal hygiene, hand washing, etc.
PHASE 3
o After the complete system has been approved by management, the system will be implemented on site. All supervisors will be coached and guided into the implementation and management of the designed live system
PHASE 4
This is the Advanced Food Safety Management System. A complete system manual is compiled according to the business' requirements, including:
o Scope of Business
o Food Safety Policy
o Environmental Policy
o Allergen Policy
o Hard Plastic and Glass Policy
o Maintenance Policy
o Customer Complaint and Re-Call Policy
o Corrective Action Procedure
o Flow diagrams for each product to identify each step in the process
o Hazard Analyses compiled on each step in the process to establish CCPs
o Document Control
o Traceability
o Compile Product Descriptions / Specifications
o Formal HACCP and relevant training for the responsible QA person with referral to a reputable company
PHASE 5
This is the final step to apply for HACCP * phase has to be carefully monitored and efficiently managed (referred to as a full operational and live system), for a minimum period of 6 months before a formal HACCP audit can be requested.
All HACCP formalities are brought into effect with the following:
o Conduct a GAP analyses which will identify further requirements, re. HACCP accreditation.
o Appointment of the HACCP team
o Appointment of the HACCP Team Leader
o Compiling of an organogram outlining the responsibilities of each team member
o Guiding HACCP team in revising the company policies according to HACCP requirements in terms of:
o Scope of Business
o Food Safety Policy
o Environmental Policy
o Allergen Policy
o Hard Plastic and Glass Policy
o Maintenance Policy
o Customer Complaint and Re-Call Policy
o Corrective Action Procedure
o Traceability Procedure
o Compile Flow Diagrams for:
o Raw Materials
o Water
o Compiling of formal HACCP SOPs for:
o Management Review
o HACCP Team
o HACCP Plan Review summary
o HACCP Plan Review
o Document and Record Control
o Audit Schedule
o Corrective Action Procedure
o Pre-Requisite Programmes
o Verification Procedure
o Validation Procedure
o Coaching Team Leader in conducting a formal HACCP internal audit to identify the relevant CARs (Corrective Action Requests) to be addressed.
o A formal HACCP meeting with all Team Members present is scheduled and monitored for further advice or guidance. Read more
Type of Meat
- Chicken Minced Meat
- Chicken Sausages
- Duck Meat
Supplier Category
- Manufacturer of Meat
Other Products
- Food Consulting