Grupo FS - Our Services

Our Services

Thermoprocessing Services as Process Authority
- Low Acid and Acidified Canned Food
- Aseptic Processing and Packaging
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Hazard Analysis and Critical Control Points System (HACCP) and pre-requisites
The Hazard Analysis and Critical Control Points System (HACCP) is a systematic and preventive procedure, recognized internationally to address biological, chemical and physical hazards, in lieu of final testing or inspection. In this way your company will be capable of minimizing product contamination, respond promptly to safety problems, use resources effectively (savings), expand markets, reduce complaints and recalls and increase your clients confidence, among others.

Good Manufacturing Practices (GMP) are a set of appropriate practices applied on the whole food chain, from primary production up to distribution and consumer consumption. GMPs are recognized as basic pre-requisites to implement the HACCP System, enabling your company to attain food safety and sanitary quality.

Los Programas Pre – Requisitos consideran:
- Personnel Control
- Training
- Cleaning and sanitation
- Pest control
- Effluent and solid waste management
- Water Management
- Maintenance
- Calibration
- Traceability
- Non conforming products
- Recalls
- Supplier approval and control
- Control of operations
2.1 Diagnosis of HACCP System and pre-requisites

Verification in situ of the implementation of the HACCP System and Pre-requisites on how are they applied and maintain. The service includes, records review, in plant observation of practices and controls during processing, identification of weaknesses of the System and promotion in the application of improvement opportunities.

The result of this service is a graded Technical Report that describes all findings and non-compliances with applicable sanitary legislation. Together with the company’s Quality Team we’ll work and Action Plan to handle the non-compliances that were identified, the actions to be taken, responsible people and time frame.

2.2 Implementation of HACCP System and pre-requisites

Following the company’s requirement and the diagnosis from the HACCP System and pre-requisites, the Action Plan previously designed is carried out. During the service, FOOD SOLUTIONS is committed with the HACCP team in implementing the system, offering a permanent technical support.

2.3 Internal audit of HACCP System and pre-requisites

Once the HACCP system and pre-requisites are implemented, FOOD SOLUTIONS with the staff of auditors will perform an internal audit to identify findings that will allow to adjust the system. This can then be verified through second or third party audits.

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Traceability

Is the capacity to provide information regarding the origin and history of a food product, that allow to find and follow the trace through all steps within production, transformation and distribution.

The system facilitates the batch by batch identification of raw materials, ingredients, packaging material, intermediate and final products. FOOD SOLUTIONS will evaluate and analyze your system, the regulation that your company must comply, and your internal requirements to design and implement the traceability system. In such way your company will attend and respond immediately safety issues that may involve your products.

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Supplier Approval and Control Program

In a Food Safety and Quality Management System, ingredients, raw materials and packaging materials must comply with standards to ensure the quality and safety of your products. The design of this program is directly related with the risk of the products supplied and the level of confidence you have from the supplier company.

The design and implementation of a Supplier Approval and Control Program is done following the requirements established by the client Management System, and may be carried out as an outsourcing with FOOD SOLUTIONS. Our staff will audit the suppliers following the criteria, methodology and frequency established in the Program, verifying the correct application of the HACCP System and pre-requisites. In such way your company will be capable of minimizing risks related with your suppliers, strengthening the HACCP system and increasing the trust from your clients.

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Internal Audit

Auditing is a tool for the continuous improvement of Food Safety and Food Quality Management Systems. The audit allow to verify the proper design of the system, if the activities are done following with what is established and whether the results obtained are the ones that had been intended. Audits are done following regulations of the specific destination country, as well as international standards, client’s requirements and/or your internal standards.

FOOD SOLUTIONS has an audit staff that is qualified to carry out third party audits that will enable your company to verify the proper implementation and maintenance of the system, directing it to an official or recognized entity certification, upon your requirements.

At the end a Technical Report is issued, in which all the findings related with strengths, weaknesses and improvement opportunities are described. This report is also used to prepare an Action Plan that will help in the design and implementation of corrective or preventive actions.

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Training Courses

Training is of great importance in any organization because it allows to improve competitiveness and capabilities of your staff and/or personnel. It gives them knowledge, reinforcing or updating concepts in accordance with current tendencies and new technologies.

Our training programs are designed following our clients’ requirements and needs. They facilitate an active participation from the audience, strengthening the bases of responsibility and commitment with the implemented system, achieving the participants identification their organizations. These programs also are also suitable to comply with current applicable legislation.

To befit our client’s time constrains, we offer in-house training programs, which are developed depending on:
- Training level of the target audience (plant personnel, technicians, staff)
- he processes in which the audience is involved
- Specific topics that are of interest to the company
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Facilities Sanitary Design and Construction (Lay – out)

Premises must be located, designed, constructed, adapted and maintained to reduce contamination risks. The following must be taken into account for the lay-out:
- Have a design and distribution that enhances processing operations, with a sequential and logical flow, so activities as cleaning, sanitation and maintenance can be done as planned.
- Protect the premises from external contaminants, and also from pest access and harborage.
- Eliminate or reduce the potential of cross contamination and process flow obstructions by circulation of personnel, raw material, ingredients, intermediate products, residues, etc.
- Implement easily Safety Management Systems (GAP, GMP, HACCP, etc.).
- Comply with national and international regulations.
- Forsee possible future growth and expansions without risking food safety.
Our company offers a working team comprised by Food, Fishering, Civilians and Sanitarian Engineers, as well as Architects that give a complete support in the design and re-design of Food Facilities.

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Nacional and International Food Safety Regulations Assistance

There are different regulations related with farming, processing, distribution and marketing of food products. Food companies must comply with them to access worldwide markets. The legislations that are currently a frame in terms of food safety and food quality are mainly from US FDA/USDA, the European Community and Codex Alimentarius.

Any lack of knowledge about National and/or International Regulations can cause you product detentions, losses and problems with different agencies in the respective ports of entry or at any time during the market of your product. Our company can provide you with all the information related to your specific product and needs, thus avoiding any problem with the sanitary agencies in the country of destination.

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Consolidated Standards for Food Safety AIB (American Institute of Baking)

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BRC Global Standard - Food (Version 4)

The BRC Global Standard was developed by the British Retail Consortium in 1998. In its last version of 2005 it “sets out the requirements for the manufacture of processed food and the preparation of primary products supplied as retailer brand products, branded food products and food or ingredients to be use by food service companies, catering companies and food manufacturers”.

The requirements deemed as being fundamental are focused on the company’s quality and safety management systems (HACCP, quality management, internal audits, corrective actions and traceability) and the plant operation (layout, housekeeping and hygiene, product flow and segregation, control of operations and training), which must be properly set and continuously maintained and monitored by the company.

FOOD SOLUTIONS offers the technical support for the implementation and integration of BRC Global Standard – Food (Version 4) with your Management System for the purpose of Certification by UKAS (UK Accreditation Service) or other equivalent accredited bodies.

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Good Agricultural Practices: GAP and GLOBALGAP

In 1998 US FDA and USDA published a guideline for minimizing microbial risks in the production of fresh produce, and also encourage its implementation in the production, harvest, washing, sorting, packaging and transportation of raw fruits and vegetables for direct consumption, in order to have higher guarantees of the food consumed in the USA.

The Euro Retailer Produce Working Group - EUREP established a self-control program for fresh fruits and vegetables based on Good Agricultural Practices (GAP) called GLOBALGAP to ensure the traceability of fresh produce from its point of origin and reinforce consumer’s trust about the safety of the food purchased (safety control, proper management of the soil and water, handling of control pesticides and fertilizers, and workers occupational safety).

FOOD SOLUTIONS offers services of design, implementation and/or audit of these systems in accordance with your company’s productive system, objectives and your client’s requirements. In such a way your company will be capable of controlling the safety of your products, use resources effectively and increase the trust of your clients.

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Quality Management Systems (ISO Standards)

The needs and expectations of customers have been changing due to the competitive scenario and worldwide technology developments. All of these have compelled organizations to improve their products or services constantly.

The ISO Series of Standards have been created to help organizations of all sizes and sectors to design and implement effective quality management systems. These series promotes standardization which facilitate the exchange of goods and services all over the world. Organizations can have a framework to continuous improvement and can become more reliable for their customers by offering products or services that will satisfy their requirements.

Our company offers the service of design, implementation and audit of the quality management system in your organization which includes gathering information to identify and describe processes, prepare documents, personnel/staff training; as well as technical support to obtain the certification by a competent body.

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Integrated Management Systems – IMS (ISO 9001; ISO 14001 e ISO 18001)

The integration of quality, environment, security and occupational safety systems improve the efficiency and efficacy in companies that strive for leadership.

The integrated management systems promote a cultural change within the company, encouraging continuous improvements and awareness in all the organizational level about the importance of quality, environment, security and occupational safety to increase the company’s competitiveness.

FOOD SOLUTONS has a staff of specialists in the design, implementation and audit of the Environmental Management System for your organization. We also offer a permanent and periodic follow up for the strategic development of the system (management outsourcing).

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Business Alliance for Secure Commerce (BASC) – Control and Security Management System

BASC is a cooperative program between the private sector and various national and international organizations, created to promote a secure global supply chain. The Management System is support by BASC Security Standards, which are a set of practical procedures that allow to implement and maintain a security system in your organization. This involves control of premises, documents, computing system, shipments, personnel, among others. The system will increase your credibility abroad and will prevent that your shipments be used to introduce drugs, smuggling or other illegal merchandise while exporting. This type of problems can involve you on police or justice investigations and will damage your company’s image.

FOOD SOLUTIONS has BASC certified auditors that will help you in the system implementation and maintenance, critical staff training, security personnel and other involved within BASC System. We will also give you technical support during the audits for certification or re-certification by BASC Peru.

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ISO 22000 Standard

The Standard specifies the requirements for a food safety management system that combine 4 key elements to guarantee safety through the whole food chain: interactive communication between suppliers and clients, management system, pre-requisite programs and HACCP System Principles. This system has been aligned or integrated with the quality requirements found in ISO 9001 Standard.

With the implementation of this system by FOOD SOLUTIONS, your company will be capable of having a food safety management system more focused, consistent and integrated compared with what is normally required by sanitary standards. It integrates safety issues to quality. We have a Certified Lead Auditor in ISO 22000 by RABQSA International (unique body that certifies people).

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National and International Competent Authorities Registration-Filing Requirements

National and International competent regulatory agencies have established specific registration and filling requirements to the industry as a mechanism of guarantee for consumers. The industry have to register their facilities, processes and/or products before they get into commerce.

Our company offers:
- Specific registration and/or filing required to market your products nationwide and in to the most important markets.
  - With the Peruvian Sanitary Authority - Dirección General de Salud Ambiental (DIGESA)
    - Sanitary Registration for Food and Beverages
    - Sanitary Authorization of Plants (requires our services in HACCP Systems)
    - Certificate of Technical Validation (requires our services in HACCP Systems)
    - Sanitary Registration for Disinfectants
  - With US FDA (United States Food & Drug Administration)
    - Bioterrorism filing for all food products that are exported to the US.
      - FFRN (Food Facility Registration Number)
      - Prior Notification
    - For Low Acid Canned Food
      - Food Canning Establishment Registration (FCE)
      - Schedule Process Filing (SID Number). Requires our services as Process Authority.
- Protect your intellectual property through Trade Brand Registration.
- Filing for EAN Bar code
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Sanitary Requisites to Export to Japan

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Losses Report

According with what is stated on the Regulation about the Law of Income Taxes (Supreme Decrete N° 194-99-EF), published by the Peruvian Taxation Agency (SUNAT), each company must carry out a losses study to justify if they are inherent to the processing operations. To carry out such evaluation a losses report is fundamental. The report must be issue by an independent, capabable and collegiated professional or a competent technical body.

Our company has professionals with the technical capacity and known experience to execute a losses study to detect and quantify those losses during reception, processing, storage or shipping of your raw materials, ingredients, intermediate products and finished products; establishing a methodology and all the necessary tests. The report also includes alternatives to control and/or minimize those losses.

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Food Labeling

A food product label is the main means of communication between the processor and the final consumer that will help this last one to decide the purchase. In the label you can find information about ingredients used, storage conditions, nutritional facts, expiration date, etc. The quantity and type of information depends on the current legislation of the sanitary authorities in the country of destination, being these very variables between each country.

FOOD SOLUTIONS can advise you on creating a label that complies with all the labeling requirements within the country and/or with regulations as the FDA Food Labeling. We can help you with the last market demands as: Properties Fact, Nutritional Facts, Allergens Information, Trans Fat, etc. According with the country of destination we use the applicable standards, using Codex Alimentarius as a framework for international markets, and Technical Standard for the Peruvian market.

If your products require Nutritional Labeling we can provide the nutritional analysis to prepare your product Nutritional Facts Table with the corresponding serving size. We guarantee absolute confidentiality about your product formulation.

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