Why food safety? Safety is a critical issue facing the food service industry. Outbreaks of food borne illness result in substantial costs to your customers, prevent your employees from working, and ultimately affect your company.

What is the cost of food borne illness? Microbiological pathogens are a major food safety concern, causing millions of cases of food borne disease each year in the United States and up to 9,000 deaths. About 75% of reported food borne illness is due to mishandling of food in food service operations.

Is food borne illness preventable? Food borne illness is preventable if you implement a food safety system that addresses the needs of your operation - systems designed for food processors, or retail outlets in the United States are NOT necessary transferable to the Asian setting. Ultimately you need to strive towards implementing a Hazard Analysis Critical Control Point (HACCP) system. But this does not have to be the first step. We recommend a step by step approach that allows you to immediately implant a minimum level safety system. From this start you build.

Can I implement a generic system? Even though the causes of food borne illness and the means to prevent it have been clearly identified, the incidence of food borne disease in all countries is not on the decrease. The reason for this is that systems implemented are not always appropriate. What ever the system your adopt must take into consideration YOUR operation and recipes; it must also include your suppliers and environment of your premises. There is no such thing as a standard food safety system.

How do I implement a food safety system? In food service the cook / food handler is the critical controller, and the control document is a simple set of written instructions based on identification of hazard controls. These are used for training employees. AFR's approach is start with its manual -  a document detailing policies, procedures, and standards which is based on the practical experience of our members  and the real operating environment in Asia . We will then work with your company so that you can adapt this document to the needs of your operation.

Are there other advantages to implanting a food safety system? Flow charts are great analysis tools for designing an efficient, effective recipe - saving you money and reducing waste.

Why should I use Agro Food Resources? Because we realize that safety in the food service sector is dependant on the synergy between three vital components -food science, commercial cooking and documenting management systems - we have brought together a team that can address this need . Our team can "talk the language" of the employee in the kitchen and health officials or inspectors.

HACCP Plan Development

Hazard Analysis Critical Control Point (HACCP) Plans

•  Plan Development

Agro Food Resources offers a Total HACCP System from pre-requisite program evaluation through initial plan verification. This process is accomplished in four phases using AFR's  Total HACCP System Development Methodology as AFR consultants facilitate the process, make recommendations, and assist with plan documentation. All of this is accomplished on site at your facility to assure involvement of key personnel and an effective, efficient process.

•  Plan Implementation

If your plan is written, Agro Food Resources offers training programs customized to your facility for management, employees, and critical control point personnel. Let us help you create and execute an effective implementation strategy that informs every one of food safety activities and encourages adherence to GMP's.

•  3rd Party Plan Verification, Validation, or Comprehensive Reassessment

Agro Food Resources can perform a 3 rd party audit to verify the effectiveness of your written plan, plan adherence, critical limits, and overall accuracy. AFR consultants validate plans and provide reports for proper validation and ongoing process improvements.

Environmental Sanitation Audits

Agro Food Resources can audit your facility to measure the effectiveness of your sanitation program and prevent pathogens in your environment. A Microbiologist visually observes and swabs pre-op and post-op conditions to conduct this audit. A certified laboratory analyzes samples for total counts or specific pathogens. These results are communicated in a written report with interpretations and recommendations. Also included is a training program for all Sanitation employees to emphasize the importance of good sanitation. It is much wiser to identify and resolve bacterial problems in your plant environment before your products become involved or contaminated.

Package A - Food Processors

• Documented project plan with time line
• Current program evaluation - GMP's, SOP's, and SSOP's
• Creation of necessary GMP's or SOP's 
• HACCP team training
• Facilitation of HACCP Team meetings
• Documentation of HACCP Team meeting minutes
• Employee training programs and assistance
• Completion of Product Descriptions and Ingredient List
• Completion of Process Flow Charts
• Hazard Analysis Process
• Complete HACCP Plan development
• HACCP Plan documentation
• HACCP Plan implementation assistance
• Initial plan verification

Package B - Food Service / Retail

• Documented project plan with time line
• Current program evaluation - GMP's, SOP's, and SSOP's
• Creation of necessary GMP's or SOP's 
• HACCP team training
• Facilitation of HACCP Team meetings
• Documentation of HACCP Team meeting minutes
• Employee training programs and assistance
• Completion of Process Descriptions 
• Completion of  Flow of Food Diagrams
• Completion of Potentially Hazardous Food List
• Hazard Analysis Process
• Complete HACCP Plan development
• HACCP Plan documentation
• HACCP Ready Recipe Manual documentation
• HACCP Plan implementation assistance
• Initial plan verification

Package C - HACCP Plan Verification or Validation

• Review of documented GMP's, SSOP's, and HACCP Plan
• Review of other prerequisite programs
• Audit of sanitation and plant operations 
• Audit of SSOP and HACCP records
• HACCP plan verification or validation
• HACCP Team training and follow up
• Summary reports include Validation Checklist, Validation Report, Reassessment Certificate, and Checklist Reference Report with Management Recommendations

Package D - Desktop Review

• Review of previously documented SSOP and HACCP Plan
• Review of prerequisite programs
• Summary report of review conclusions

Package E - Supplier Audit

• Review of supplier SSOP and HACCP Plan
• Audit of Sanitation and Plant operations
• Audit of SSOP and HACCP Records
• HACCP plan verification
• HACCP Team discussion and activity review
• Summary report of audit conclusions

Package F - Customized Versions

• Any requested combination of above items