HACCP

Information

Department for Food Safety Risk Assessment provides the following services:

A diagnostic audit of the establishment when food safety management system (FSMS) is developed.

Development of food safety management system (FSMS) includes:
1. A hazard analysis and description of measures taken to prevent these hazards;
2. Determination of critical control points (CCP) in the production process;
3. Description of measures related to the hazards;
4. Establishment of critical limits for preventive actions related to each determined CCP;
5. Establishment of requirements for CCT monitoring;
6. Establishment of corrective actions that shall be taken, if there is a deviation from the critical limit;
7. Establishment of verification procedures;
8. Establishment of record-keeping and documentation procedures.

- Training senior management, operational and functional managers, leading specialists of the Customer.
- Conducting an internal system audit of the Customer's establishment together with the Customer's own auditors.
- Conducting an audit to prepare the establishment for export.

HACCP is based on a systematic approach that encompasses all food safety features of the production cycle –  from the receipt of raw materials to final consumption.

- We are a customer-oriented company;
- We closely cooperate with the establishmnets and get/give feedback on all issues;
- We maintain confidentiality of the provided information, during our work and communication with the Customer.
- We continuously improve our professional skills in the best educational institutions.
- Our highly-qualified experts are ready to solve a wide range of production problems;
- We have a unique experience in solving various food safety problems.

Head of the Department for Food Safety Risk Assessment

Head of the Department for Food Safety Risk Assessment -  Olga S. Podkopaeva

In 2009, she graduated from the Tula State University with a specialty in  "Quality Management", 
She took an extra training at the FSBEI HE MGAVMiB – MBA named after K. I. Skryabin in "Veterinary and sanitary inspection".
Her work experience is 11 years.

The Department for Food Safety Risk Assessment takes actions to implement HACCP-based food safety management system in accordance with the requirements of TR CU 021/2011 "On food safety", GOST R ISO 22000-2019, GOST R 51705.1-01 "Quality systems. Food quality management based on HACCP principles. General requirements", and also develops documents to certify products according to the FSSC scheme.

Contacts

the FGBI ARRIAH

Moscow, ul. Orangereynaya, 23

8 (968) 862-99-07