EUROINSPEKT-AGROINSPEKT d.o.o., apart from classification and categorization of pork, bovine and ovine carcasses and half-carcasses on slaughter line, can also offer to the companies in food industry consulting and education for the implementation of quality management system in accordance with HRN EN ISO 9001:2008 standard, environmental management system in accordance with HRN EN ISO 14001:2004 standard and HACCP.
The course of activities conducted by professional employees of Euroinspekt-Agroinspekt d.o.o.:
- 1. Service contracting
- 2. Review of current status
- recognizing needs and expectations
- determination of policy and goals
- 3. Identification of processes
- identification of processes and responsibilities required for goal achievement
- establishment of criteria and measures for effectiveness of each process towards the goal achievement
- 4. Documentation development
- quality manual
- mandatory procedures - forms
- 5. System implementation
- application of measures for determining process effectiveness
- determining ways to prevent incoherencies and to eliminate their causes
- identifying opportunities for improvement of effectiveness and efficiency of the process
- establishing and determining priorities for the improvements which can assure optimal results
- planning of processes and resources in order to realize identified improvements
- implementing a plan
- supervision of the effects of improvement
- 6. System audit
- 7. System assessment
- evaluation of the results in relation to the expected ones
- examination of improvement activities in order to define appropriate monitoring actions
- 8. Common assessment of a project
HRN EN ISO 9001:2008
HRN EN ISO 9001:2008 is the most widespread international standard which specifies requirements for the establishment and maintenance of a quality management system and it is applicable to all types of organizations (profit/non-profit, production/service, small/medium/large).
It includes basic processes within an organisation (sales, development, supply, production/service provision, improvement…), ensuring that all processes are conducted under supervised conditions:
- process description (input and output values, process owner, progress of the process, responsibilities, process requirements, KPI),
- establishing measurable process objectives on the basis of comparable data and information,
- measurement and supervision of the process throughout process key performance indicators (KPIs)
- data analysis and reports on process performance
- process improvement.
Nowadays, quality management system, in accordance with the requirements of ISO 9001 standard, is used in the whole world and the certification of that system is generally accepted way of proving to current or potential partner that a product or service will satisfy his quality requirements.
HRN EN ISO 14001:2004
The international standard ISO 14001 specifies requirements for planning, establishment, implementation and supervision of an environmental management system.
Environmental management in accordance with the requirements of the standard assures:
- reduction of negative impacts on the environment
- fast response in case of accidents or emergency situations
- cost reduction (consumption of energy, materials…)
- compliance with legal requirements
- positive public perception of the company
- employees’ motivation.
HACCP is the scientifically based, preventive and most cost-effective approach to food safety. HACCP (Hazard Analysis and Critical Control Points) represents an expert, rational and systematic approach for the analysis and management of biological, chemical, and physical hazards in the whole food chain – from the field and farm all the way to the table.
The benefits of HACCP:
- reducing risk of shipping defective products
- the most cost-effective food safety management
- assuring compliance with legal regulations and evidences about the implementation of those regulations
- assuring compliance with product specifications
- help with ensuring consistency in product quality
- help with identifying process improvements
- better understanding of food safety problems within the company
- avoidance of product recall and negative publicity
- increase of customers’ trust and satisfaction.