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The company SIA "AZK" offers the purchase of various instructions in Latvian, Russian and English for food, pharmaceutical, cosmetics and other industries that work with food (HACCP (Codex Alimentarius), BRC (BRCGS Global Food Safety Standard), IFS Food, FSSC 22000, MSC (Marine Stewardship Council)), ISO 9001 and other standards.

The available instructions are listed below:

Product quality and safety policy
Description and structure of the company's activities
List of regulatory documents
Risk assessment and determination of hygiene zones in the production facility
Personnel qualification, training, hygiene requirements for personnel
Internal employee training plan
Procedures for visiting the company, personal hygiene rules for visitors
Procedures for deratization and disinsection
Allergen assessment
Action in case of equipment malfunction and emergency
Foreign body control policy
Requirements for lubricants
Procurement management
Crisis management. Product recall/withdrawal from the market
Complaint handling procedure
Internal audit
Dealing with an inappropriate product
Root cause analysis
Document management procedure. Dealing with documents
Food loss reduction policy

Product quality and safety policy

The food safety policy is a basic document that defines the company's commitment to produce a product that is safe for consumption.

Company's scope and structure

Documented description of the company's core business and organizational structure, subordination scheme.

List of regulatory documents

Each manufacturer is guided by certain legislative requirements. This document lists the regulatory acts that are applicable to the production facility.

Risk assessment and determination of hygiene zones in the production facility

Open or closed product area? This document provides an assessment on the basis of which hygiene requirements are applied to the premises.

Personnel qualification, training, hygiene requirements for personnel

The instruction includes the procedures for staff training at the start of work and in the process, in order to ensure the minimum competence of the staff and its permanent maintenance at the appropriate level, as well as opportunities for growth and development.

Internal employee training plan

Topics, deadlines and teaching languages for the whole next year!

Procedures for visiting the company, personal hygiene rules for visitors

The instruction is designed so that the company, when concluding contracts with subcontractors, is responsible for familiarizing the performers with these hygiene rules, which are intended for attendance and personal hygiene.

Procedures for deratization and disinsection

The instruction determines the requirements for the service provider and the procedure for pest control measures to be carried out on the company's territory.

Allergen assessment

The instruction has been developed with the intention of including the control of raw materials containing allergens in all processes (purchasing, acceptance, storage, use), evaluating the danger of allergens and providing information to customers and consumers.

Action in case of equipment malfunction and emergency

The instruction has been developed with the aim of ensuring the safety of the product and preventing any type of cross-contamination and foreign bodies entering it after scheduled or unscheduled equipment maintenance and repair work and room construction work in the production facility.

Foreign body control policy

The instruction was developed with the aim of ensuring the control and hazard assessment of glass, metal, plastic, wood, rubber, particles of production area decoration materials, jewelry, insects, etc., in raw material and container warehouses and in all production processes. The instruction also provides for the prevention of cross-contamination in various production and storage processes of raw materials and products, as well as the reduction of cross-contamination and foreign bodies of the preventive action product with the intention of producing and selling a safe and harmless product to consumers.

Requirements for lubricants

The instruction provides requirements for food lubricants and oils, their classification. Its purpose is to prevent contamination of products with lubricants and their components.

Crisis management. Product recall/withdrawal from the market

The instruction has been developed in order to, if necessary, quickly and effectively stop the distribution of potentially non-compliant raw materials and product batches, to recall or remove them from the market, to provide information to suppliers and customers, consumers, officials of certification and monitoring institutions in cases where food safety and consumer safety are at risk. health. Respond promptly to any unusual situation, preventing its causes, consequences and future recurrence as soon as possible.

Procurement management

The instruction has been developed with the aim of controlling the procurement processes of external materials, raw materials and services, which affect the safety, authenticity and quality of products, ensuring their compliance with the company's requirements.

Internal Audit

Determines how the internal audit is provided at the institution, provides periodicity evaluation and decision scheme for defining periodicity.

Complaint handling procedure

The instruction is designed to manage complaints from the company's customers and competent authorities about products and/or services. Determination of corrective actions. Determination of preventive actions to prevent recurrence of non-compliance.

Root Cause Analysis

How to determine the cause and in which cases is this analysis necessary? The answer is in the instructions!

Dealing with an inappropriate product (non-conformities)

The instruction is designed to determine the procedure for managing inappropriate raw materials, primary packaging materials, semi-finished products, processing equipment, finished products. In case of non-conformities, make product corrections immediately to ensure product requirements are met.

Document management procedure. Dealing with documents

How often do we review? How do we change? How long do we keep it? A detailed description is in the instructions.

Food loss reduction policy

The policy includes the concept of food losses, the importance of reducing them, problems in reducing losses, goals and strategies of the company in reducing losses. Volume - 2 pages.

Need instructions? We can help!

Need instructions?
We can help!