1. Shahi Enterprises Ltd. Welcome to Our Branches
An ISO 9001:2008 Services Provider Company
UAE Office :
Shahi Enterprises FZE P.O. Box Al-Jazeera
Al Hamra, Ras Al Khaimah
United Arab Emirates Lead Auditor Shiv Shankar
Mobile No
Website:
India Office:
, Atmiya Complex,
Maneja Crossing
Vadodara –
Gujarat, India.
Tel:
Website:
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Our Branches
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Lucknow, Gorakhpur, Raipur, Kolkatta, New Delhi, Mumbai,
Rajkot,Mehsana, Jamnagar,Ranchi,Dehradoon,
Guhawati Bangalore, Patna, Valsad.

2. About us
Shahi Enterprises has been established in 2004 as a Quality Consulting firm in India at Baroda (Vadodara). Shahi Enterprises has grown from a Quality Consulting firm now become a limited company providing its quality management consulting services to various parts of India (Gujarat, Maharashtra, Uttar Pradesh, Uttarakhand, and Chhattisgarh) and started its quality consultancy services at UAE. We have our offices at Baroda, Lucknow, Mumbai, Guwahati.
Shahi Enterprises Ltd is serving over more than two thousand certified clients providing them whole range of ISO Certification Consulting Services for ISO 9001, ISO14001, ISO 18001, ISO 22000, ISO 27001, HACCP, BRC, PED, UL/CE Marking, API Monogram, Trade Mark, GMP- WHO & Product Up gradation.
Shahi Enterprises Ltd. train and utilize highly capable staff to provide valuable service to assist our clients to achieve the international recognition and acceptance through the standard of the quality management system, it would cover systematic approach through format for:
Purchase order/-monitoring Storage.
Process control/production planning.
Inventory management.
Machine breakdown monitoring.
Neat working place.
Training management staff.
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3. Our Services ISO 14001-2004 Environment Management System
We help for subsides for different quality standards from STATE & CENTRAL GOVT.
Quality Up gradation System Subsidy
5% Interest Subsidy
R&D Subsidy
ETP (Environment Treatment Plan)
Foreign Exhibition Subsidy
IT Subsidy
GEB Subsidy
Our Associations have been rewarding in the following areas of activities.  
Quality Standard Developments
  ISO Environment Management System
    ISO Occupational Health & Safety Management System
    ISO Food Safety Management System
    ISO Information Security Management System
    HACCP – Hazard Analysis and Critical Control Points
    BRC - British Retail Consortium
    PED - Pressure Equipment Derivative
    QUALITY & HR- TRAINING
Product Certification    
   UL/CE Marking
     API Monogram
     GMP- WHO & Product Up gradation
Business Development
Franchise and Dealer Management
Project Finance
Liaison and Representation
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4. HISTORY OF ISO Non-governmental organization founded in 1947 on the
ISO’s means "International Organization
for Standardization“
Central Secretariat in Geneva,
Switzerland International federation of
over more than 176 countries
Non-governmental organization
founded in 1947 on the
basis of one member per country
“ISO”, derived from the
Greek word isos, meaning ‘equal”
Published more than 17500
International Standards
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5. What is FOOD? Food is any substance or material eaten to provide
nutritional support for the
body or for pleasure.
It usually consists of plant 
or animal origin, that
contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.
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6. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness
Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
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7. Food Safety as an Objective & HAZARD
Food safety and Food quality assurance are increasingly under the scrutiny of regulators and consumers 
Including raw and semi-manufactured foodstuffs and final products in all principal food segments
FOOD SAFETY HAZARD
Biological, chemical or physical agent in food, or condition of food,
with the potential to cause an adverse health effect
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8. FOOD CHAIN
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9. which are significant for food safety
Hazard
Analysis
Critical
Control
Point
HACCP IS A SYSTEM WHICH
Identifies
Evaluates and
Controls hazards
which are significant for food safety
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10. HACCP Principles Conduct Hazard Analysis Determine the critical points
Establish critical limits
Establish a system to monitor to control of the CCP
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
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11. LOGIC SEQUENCE FOR APPLICATION OF HACCP
Assemble HACCP Team
Describe Product
Identify Intended Use
Construct Flow Diagram
On-site Confirmation of Flow Diagram
List all Potential Hazards Conduct a Hazard Analysis Consider Control Measures
Establish Documentation & Record Keeping
Establish Verification Procedures
Establish Corrective Action
Establish a Monitoring System for each CCP
Establish Critical Limits for each CCP
Determine CCPs
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12. What is ISO ?
The ISO 22000:2005 international standard specifies the requirements for a food safety management system that involves the following elements:    - interactive communication    - system management    - prerequisite programmes    - HACCP principles
It is a Food Safety Management System (FSMS)
that uses a management system approach and HACCP requirements.
The goal is to provide one internationally recognized standard for a food safety management system that can be applied to any organization in the food chain.
Food safety relates to presence of food borne hazards in food at the point of consumption
Food safety hazards can occur at any stage of food chain
Ensured by combined efforts of all in the food chain
Adequate controls throughout the food chain are essential
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13. FSMS Processs Model
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14. New Family of Standards
ISO 22000
New Family of Standards
New Family – initiated in 2001
ISO 22000:2005 – Food safety management system Requirements
ISO 22003: Requirements for bodies providing audit and certification of food safety management Systems
ISO TS 22004: Guidance on the application of ISO 22000
ISO – Traceability in the feed and food chain
ISO/TS 22004:2005 provides guidance on the application of ISO 22000:2005.
ISO 22005:2007 provides requirements for the design and implementation of a feed and food traceability system.
ISO/TS 22003:2007 sets requirements for registrars that provide auditing and certification to ISO
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15. Objectives of
ISO 22000:2005
The standard has the following objectives: Compliance with the Code– Codex HACCP principles Provide an auditable standard Aligned to ISO 9001 and ISO Provide the communication of HACCP concepts internationally.
Five Steps: 1. Assemble the HACCP team Describe the product Identify the intended use Construct a flow diagram Confirm accuracy of the flow diagram
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16. SEVEN PRINCIPLES OF ISO 2200-2005
1. Conduct A Hazard Analysis
Plans determine the food safety hazards and identify the preventive measures
2. Identify The Criticial Points
A point, step, or procedure in a food manufacturing process
Food safety hazard can be prevented, eliminated, or reduced to an acceptable level
3. Establish Critical Limits
A critical limit is the maximum or minimum value
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17. SEVEN PRINCIPLES OF ISO 2200-2005
4. Establish Monitoring Procedures
Monitoring activities are necessary to ensure that the process is under control at each critical control point
5. Establish Corrective Actions
Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated
6. Establish Record Keeping Procedures
All plants maintain certain documents, including its hazard analysis and written HACCP plan
Records are needed to show that the critical limits have been met, and the system is in control.
7. Establish Verification Procedures
Test the end product; verify that the controls are working as planned
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18. How Registration Can Benefit
Your Organization?
Clear communication across the entire supply chain
Traceability – identification of an organization's impact on food safety within the supply chain
Cost reduction due to a more efficient system
Continuous improved business performance in line with the ISO food safety policy and objectives.
ISO can contribute to the quality of life in general by:
ensuring safe food
reducing food borne diseases
better quality and safer jobs in
the food industry
better utilization of resources
more efficient validation and documentation
of techniques, methods and procedures
increased profits
increased potential for economic growth and development
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19. Clause No.4 - Food Safety Management System
ISO – 22000:2005
Clause No Food Safety Management System
4.1 General Requirement
The organization shall establish, document, implement and maintain an effective food safety management system
Communicate appropriate information
Evaluate periodically
4.2 Documentation Requirements
General
Documented statements, procedures needed by the organisation
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20. ISO – 22000:2005 series 4.2.2 Control of Documents
To approve, review and update documents
To ensure that documents remain legible and readily identifiable
Control of Records
Records shall be established and maintained
To provide evidence of conformity to requirements and evidence of the effective operation of the food safety management system.
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21. Clause No.5 - Management Responsibility
ISO – 22000:2005 series
Clause No.5 - Management Responsibility
5.1 Management commitment
Communicating to the organisation
Establishing the food safety policy
Conducting management review
Ensuring the availability of resources
5.2 Food Safety Policy
Top Management shall define, document and communicate its food safety policy
Top Management shall ensure that the food safety policy as follows-
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22. ISO – 22000:2005 series
Is appropriate to the role of the organisation in the food chain
Conforms with both statutory and regulatory requirements with mutually agreed food safety requirements of customers
Is communicated, implemented and maintained at all levels of the organization
Is reviewed for continued suitability
Adequately addresses communication
Is supported by measurable objectives
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23. ISO – 22000:2005 series 5.3 Food Safety Management System Planning
Top management shall ensure that-
Planning of the food safety management system
Integrity of the food safety management system is maintained
5.4 Responsibility & Authority
Responsibilities and authorities are defined and communicated within the organisation
To ensure the effective operation and maintenance of the FSMS
5.5 Food Safety Team Leader
To manage a food safety team and organise its work
To ensure relevant training and education of the food safety team members
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24. ISO – 22000:2005 series 5.6 Communication 5.6.1 External Communication
To ensure that the FSMS is established, implemented, maintained and updated
To report to the organisation’s top management on the effectiveness and suitability of FSMS
5.6 Communication
5.6.1 External Communication
Effective arrangements for communicating with-
Suppliers and contractors
Customers or consumers
Statutory and regulatory authorities
Impact on other organisations
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25. ISO – 22000:2005 series 5.6.2 Internal Communication
The food safety team is informed in a timely manner of changes
Effective communication with staff concerning food safety issues
Food Safety team must be swiftly informed relevant food safety aspects
Updating of FSMS
Management Review
5.7 Emergency Preparedness & Response
Procedures to manage potential emergency situations and accidents
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26. ISO – 22000:2005 series 5.8 Management Review 5.8.1 General
Include assessing opportunities for improvement and the need for change to the food safety management system
Records of management reviews shall be maintained
Review Input
Follow-up actions – from previous management reviews
Analysis of results of verification activities
Changing circumstances that can affect food safety
Emergency situations, accidents and withdrawals
Reviewing results of system-updating activities
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27. ISO – 22000:2005 series 5.8.2 Review Input
Review of communication activities, including customer feed-back
External audits or inspections
Review Input
Follow-up actions – from previous management reviews
Analysis of results of verification activities
Changing circumstances that can affect food safety
Emergency situations, accidents and withdrawals
Reviewing results of system-updating activities
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28. Clause No.6 - Resource Management
ISO – 22000:2005 series
Review Output
Assurance of food safety
Improvement of the effectiveness of the food safety management system
Resource needs
Revisions of the organisation’s food safety policy and related objectives
Clause No.6 - Resource Management
6.1 Provision of Resources
The organisation shall provide adequate resources for the establishment, implementation, maintenance and updating of the food safety management system
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29. ISO – 22000:2005 series 6.2 Human Resources 6.2.1 General
The food safety team and the other personnel carrying out activities shall be competent and shall have appropriate education, training, skills and experience
6.2.2 Competence, Awareness And Training
Identify the necessary competencies
Provide the training or take other action
Evaluate the implementation and the effectiveness
Ensure that the personnel are aware of the relevance and importance of their individual activities
Requirement for effective communication
Maintain appropriate records of training and actions
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30. ISO – 22000:2005 series 6.3 Infrastrucutre 6.4 Work Environment
Provide the resources for the establishment and maintenance
6.4 Work Environment
Provide the resources for establishment, management and maintenance
Needed to implement the requirements of the International Standard
Clause No.7 - Planning And Realization Of Safe Products
7.1 General
Plan and develop the processes needed for the realization of safe products
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31. ISO – 22000:2005 series 7.2 Prerequisite Programmes (PRPs)
7.2.1 Implement PRPs
Introducing food safety hazards to the product
Contamination of the product
Food safety hazard levels in the product and product processing environment
7.2.2 PRPs are suitable
Consider and utilize appropriate information
7.2.3 PRPs are effective
Verification of PRPs shall be planned
Documents should specify how activities included in the PRP(s) are managed
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32. ISO – 22000:2005 series
7.3 Preliminary steps to enable hazard analysis
7.3.1 General
All relevant information shall be collected, maintained, updated and documented
Records shall be maintained
7.3.2 Food Safety Team
Combination of multi-disciplinary knowledge and experience in developing and implementing FSMS
Demonstrate the required knowledge and experience
7.3.3 Product Characteristics
Raw materials, Ingredients & Product-Conta Materials
All materials shall be described in the document to the extent to conduct hazard analysis
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33. ISO – 22000:2005 series 7.3.4 Intended Use
Characteristic Of End Products
The descriptions shall be kept up-to-date
7.3.4 Intended Use
The reasonably expected handling of the end product
7.3.5 Flow Diagrams, Process Steps And Control Measures
Flow Diagrams
Flow diagrams shall be clear, accurate
and sufficiently detailed
Verified flow diagrams shall be
maintained as records
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34. ISO – 22000:2005 series 7.4 Hazard Analysis 7.4.1 General
Description Of Process Steps & Control Measures
The existing control measures, process parameters and/or the procedures shall be described
7.4 Hazard Analysis
7.4.1 General
The degree of control required
to ensure food safety
Combination of control
measures is required
7.4.2 Hazard Identification & Determination Of Acceptable Levels
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35. ISO – 22000:2005 series 7.4.2.1 Identify your food safety hazards
The identification shall be based on-
The preliminary information and data collected
Experience
External information
Information from the food chain to food safety hazards
Consider your hazard environment
Consideration shall be given to-
The steps preceding and following the specified operation
The process equipment, utilities/services and surroundings
The preceding and following links in the food chain
Specify Acceptable Hazard Levels
Established statutory and regulatory requirements
Customer food safety requirements
The intended use by the customer and other relevant data
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36. ISO – 22000:2005 series 7.5 Establishing The Operational Prerequisite
7.4.3 Hazard Assessment The degree of control
Conducted to determine-
Each food safety hazard shall be evaluated
Elimination or reduction to acceptable levels is essential to the production of a safe food
7.4.4 Selection & Assessment Of Control Measures
An appropriate combination of control measures shall be selected
Capable of preventing, eliminating or reducing the food safety hazards
7.5 Establishing The Operational Prerequisite
Programmes (PRPs)
Food safety hazard to be controlled by the programme
Control measure
Monitoring procedure
Corrections and corrective actions
Responsibilities and authorities
Records monitoring
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37. ISO – 22000:2005 series 7.6 Establishing The HACCP Plan Food safety
The HACCP plan shall be documented for each identified critical control point (CCP)
7.6.2 Identification Of Critical Control Points (CCP)
CCP shall be identified for the control measures identified
Determination Of Critical Limits For Critical
Control Points
Critical limits shall be established, determined, measureable, documented, based on subjective data, supported by instructions or specifications and/or education and training
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38. ISO – 22000:2005 series
7.6.4 System For The Monitoring Of Critical Control Points A monitoring system shall be established
Demonstrate that CCP is in control
All scheduled measurements or observations relative to the critical limits
7.6.5 Actions when monitoring results exceeds critical limits
Planned corrections and corrective actions to be taken
Specified in the HACCP Plan
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39. ISO – 22000:2005 series
Updating Of Preliminary Information & Documents
Specifying The PRPs & The HACCP Plan
The organisation shall update the following-
Product characteristic
Intended use
Flow diagrams
Process steps
Control measures
Verification Planning
Shall define the purpose, methods, frequencies and responsibilities for the verification activities
Traceability System
Shall be able to identify incoming material from the immediate suppliers and the initial distribution route of the end product
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40. ISO – 22000:2005 series 7.10 Control Of Non-conformity
Corrections
A documented procedure must be established and maintained
Corrective Actions
Identify and eliminate the cause of detected non-conformities
To prevent recurrence and to bring the process or system back into control
Handling Of Potentially Unsafe Products
General
The food safety hazard have been reduced
Reduced to identified acceptable levels
Meets the acceptable levels
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41. ISO – 22000:2005 series 7.10.4 Withdrawals
Evaluation For Release
The monitoring system demonstrates the control measures
Combined effect of control measures
Results of sampling, analysis and/or other verification activities
Disposition Of Nonconforming Products
Reprocessing or further processing
within or outside the organisation
Destruction and/or disposal as waste
Withdrawals
To enable and facilitate the complete and timely withdrawal of lots of products which have been identified as unsafe
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42. ISO – 22000:2005 series
Clause No.8 - Validation, Verification & Improvement Of The Food Safety Management System
8.1 General
The food safety team shall plan and implement the processes needed to validate control measures
8.2 Validation Of Control Measure Combinations
Selected control measures are capable of achieving the intended control of the food safety hazard
8.3 Control Of Monitoring & Measuring
Specified monitoring and measuring methods and equipments are adequate to ensure the performance of the monitoring and measuring procedures
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43. ISO – 22000:2005 series 8.4 Food Safety Management System Verification
8.4.1 Internal Audit
Planned intervals to determine the food safety hazards
Conforms to planned arrangements
Effectively implemented and updated
Evaluation Of Individual Verification Results
Existing procedures and communication channels
The conclusions of the hazard analysis, the established operational PRPs and the HACCP Plan
The PRPs
The effectiveness of human resource management and of training activities
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44. ISO – 22000:2005 series
Analysis Of Results Of Verification Activities
Analyse the results of verification activities, including the internal and external audits
8.5 Improvement
8.5.1 Continual Improvement
Top management shall ensure that the organisation continually improves the effectiveness of the food safety management system
8.5.2 Updating The Food Safety Management System
Input from communication, external as well as internal
Suitability, adequacy and effectiveness of FSMS
Output from the analysis of results of verification activities
Output from management review
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45. Understanding of Standards
The quality must state …………….
Commitment to quality
The quality objectives support it
2. What to do when things go wrong? What action should be taken?
Corrective action
3. Food business operators, implement and maintain food safety management procedures based on ______________
The principles of HACCP
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46. Understanding of Standards
4. Negative attributes such as spoilage, contamination with filth, discoloration, off-odors relates to
Food quality
5. Is HACCP approach is an important preventive approach?
Yes
6. HACCP plan to identify the corrective actions to be taken if a critical limit is met. This statement is correct or not No
7. The process of finding evidence for the accuracy of the HACCP system
Validation
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47. Understanding of Standards
9. If verification does not demonstrate conformity
with the planned arrangements. Which following actions may be taken?
Review of existing procedures and communication channels.
Review of the conclusions of the hazard analysis, the established OPRP(s) and the HACCP plan.
Review of the PRP(s) 
Review of the effectiveness of human resource management and of training
10. While analysing the results of verification
activities, which results are also included?
Internal as well as external audit
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48. “ Our main objective is to provide consistent and reliable
quality in consultancy services to all our clients” we
care
with
quality
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49. For More Detail Visit our website www. shahifze.com
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50. A Unit of Shahi Group
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