setting up implementing the HACCP system of bottled drinking water products in san miguel co

To accomplish this goal, the company has done the project of setting up, implementation the HACCP system and gaining HACCP certification.. The Project of setting up, implementing and gai

setting up implementing the HACCP system of bottled drinking water products in San Miguel Co

1 Project Overview:

San Miguel Co., Ltd Vietnam is a 100% foreign own company established in October

2004 The company specializes in production of bottled high quality drinks such as Shiki honey tea , juices of Del Monte brand

San Miguel Co., Ltd Vietnam aims at speeding up the current operation practices and quality food safety and will set up programs towards the ultimate goal of customer satisfaction, improving customer responsiveness and quality of food safety

To accomplish this goal, the company has done the project of setting up, implementation the HACCP system and gaining HACCP certification HACCP stands for Hazard

identifies hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level

2 Importance of the Project:

HACCP is a system used to identify, assess and control hazards which have important implications for food safety HACCP is a system of creating the trust, showing food safety is managed effectively The HACCP system considers threats or any other factors that may cause harm related to the safety of the product and then implements control measures to ensure the product is safe to consumers HACCP is a system that is

extremely practical for food processing companies This system helps food processing enterprises control hazards from the stage of materials until consumed by the user, to ensure food safety

and stable development of enterprises

employees

 For customers, HACCP certification is a guarantee to users by the manufacturer in terms of quality and safety of the product

3. Project Goals :

- Project duration: 10 months

The Project of setting up, implementing and gaining certification to "the hazard analysis and critical control points system " (HACCP) for bottled drinking water products in San Miguel Co., Ltd Vietnam started from October 2007 and finished on 8/2008 The project goal is the HACCP conformity certification by an independent Assessment Organization to the company's products and its production system

- The cost of the project includes the followings:

• Consultancy on HACCP system

• Training programs for all employees of the HACCP system

• Assessment Audit on HACCP system by an Independent Audit Agency

• provisions of appropriate resources for the project, inspection of equipment and machinery

• The operation and administrative costs

- The scopes of the project :

The scopes of the project implementation included manufacturing facilities of the company in Amata Industrial Zone, Bien Hoa City, Dong Nai and applied to all

products, including:

• Assorted juices of Del Monte brand for export

• Bottled tea Shiki for the domestic market

- The requirements when applying HACCP:

• To ensure implementation of prerequisite programs (GMP, SSOP ) to minimize the hazards to food This program included the design requirements for buildings and equipment; hygiene behaviours, personal hygiene; factory hygiene, sterilization, insects control; warehouses etc

• To build a control system including the processes, control procedures, supporting

documentation etc

• To focus on continuous improvement: The improvement activities or innovation

steps are beneficial if done regularly for safety management system

4. Implementing the Project Plan

Implementation steps:

No

1

Step 1 : to find out

the scopes of

application of the

HACCP system

- Understanding the meaning of HACCP for the development of the company

- Orientation activities

- Defining the objectives and the specific conditions of HACCP application

2 weeks

2

Step 2: Setting up

the Steering

Committee for

HACCP project

- Establishment of HACCP Project Steering Committee, the control and food safety groups

• Groups included Dept/section leaders and representative(s) of the department in the scopes of HACCP application

• The HACCP project Manager on behalf of the Company Management directed application of the HACCP system and responsible for its implementation

1 week

3

Step 3: Assessment

of the production

facilities compared to

the standard

requirements

- Reviewing the operations, requirements and the current level of production facilities

• The assessment used as the basis for planning the resources needed to change or supplement the company facilities

• As a result, the company built up programs, project details to ensure controling hazards to food safety at all times

1 month

Step 4:Training

schedule with

programs appropriate

to each level

- Training contents include:

• awareness of HACCP, GMP (Good Manufacturing Practice),

• Setting up the HACCP records &

documentation system

• Training Internal Auditors

2 months

HACCP system

documentation

- The documentation system built to meet the requirements of standards and operating requirements of food manufacturing facilities includes:

• The Company’s policy on food safety

• The Company’s goals of food safety

• The procedures required by the HACCP standard

• The records required by the HACCP standard

• The documents required to set up the organization, implementation and effective date

of the food safety system

2 months

Step 6:Implementing

food safety

management system

HACCP

- Promoting all employees fully aware of the HACCP system documentation

- Defining clearly the responsibilities and authorities relating to each specific process

- Guiding employees to comply with the approved documentation

1 month

of the safety

management system

and preparations for

certification

assessment audit

- Conductting internal audits and evaluation of results,

- Analysis of the results of the verification activities to determine the appropriateness of management systems for food safety

- Carry out corrective actions and necessary precautions

- Selecting the certification assessment organization to assess and issue the HACCP

3 months

conformity certificate.

- Taking previous assessment in order to determine the level of perfection and the readiness of the management system of food safety while preparing for the formal

assessment

Audit

- Conducted by an independent, impartial Organization to to confirm the appropriateness

of food safety management systems with HACCP requirements

- Certification

1 week

Step 9:Maintaining

food safety

management system

after certification

- To maintain the safety management system

to meet the food requirements of the standard and continuous improvement toward satisfying the public requirements of customers and stakeholders

Continuous

5 Project Implementation:

Project organization

- Project Manager: the company’s production Manager is the HACCP project

Manager, assisted by a project clerk and a project Assistant

- HACCP Group Leader: Heads of Deptartments/sections hold relevant roles in

coordinating and mobilizing the resources for the project

- In each HACCP group, there are staff in charge of each field or each area

6 The stakeholders of the project:

- Stakeholers of the HACCP project includes:

company Employees will have to constantly acquire the knowledge, skills, and increase awareness of quality systems and food safety in the company

Department of Trade

- Role of stakeholders:

 Company leaders: their commitment to implement food safety policies and stick

to the same system of food safety management is the most important conditions for the success of HACCP

company ensures the operation, maintenance and improvement of the effective and efficient HACCP system

developing and implementing management systems to the requirements of

HACCP

7. Monitor ing and Control ling the Project:

Project Monitoring is conducted by the HACCP Steering Committee including the HACCP Project Leader and the Coordinating teams as:

- HACCP Documentation Team

- GMP Implementation Team

- Internal Audit Team

Every week the HACCP Steering Committee meet to provide guidlines

1

2

3

4

5

Product description, purpose of use Setting up the production process Confirming the manufacturing

To make a list of all hazards Hazard Analysis

To identify the critical control points

to set up critical limits for each CCP

7

8

9

10

11

12

to set up monitoring system for each CCP

to set up corrective actions

to set up verification procedures

to complete HACCP plan

to get the plan approved

To evaluate the HACCP plan

To confirm HACCP plan &

Update HACCP plan

8 Project Closure

The Project of setting up, implementing and gaining certification to "the hazard analysis and critical control points system " (HACCP) for bottled drinking water products in San Miguel Co., Ltd Vietnam started from October 2007 and finished on August 2008 With the commitment of the Company Management, the hard work of the employees and the excellent leadership and coordination of the HACCP steering committee and efforts from all other stakeholders, The result followed that the company has complied to all requirements of the HACCP requirements and achieved HACCP certification of QUACERT in October 2008

With certification of conformity with the safety standards of HACCP system, the company's products have affirmed its quality This step confirms the development of the company's products on the market of Vietnam and this is also the prerequisite for

promoting products export of the company With the certification of conformity of the HACCP system, the company’s brands and image of the company will also be increased, thereby improving their competitiveness by improving the confidence of consumers with the products Last but not least, meeting the requirements of the social community will ensure the company with sustainable development