Iberitos has executed a project for the development, implementation and certification of a Food Safety system.

To this end, we have received support from the Autonomous Community of Extremadura and the European Regional Development Fund (ERDF).

Name of the Operation/Project:Development, implementation and certification of a Food Safety system based on IFS V6 and BRC V8 standards.

Description of the Operation/Project:theproject has focused on several points:

• Management commitment:continuous improvement, organizational structure, responsibilities and management team.
• Food Safety Plan: HACCP: food safety equipment, determination of critical control points (CCP), establishment of critical limits and a monitoring system for each CCP, establishment of a corrective action plan and evaluation of the HACCP Plan, among others.
• Quality and Food Safety Management System: quality and food safety manual, documentation control, record keeping, internal auditing, supplier and raw material approval, corrective and preventive actions, traceability, customer focus, complaint management, incident management, product recalls and recoveries.
• Standards relating to installations.
• Product control:product design and development, labeling, allergen management, inspection and laboratory analysis, control of non-conforming products and product packaging.
• Process Control:control of operations, control of labeling and packaging, control of weight, volume and number of units, calibration and control of measuring and monitoring devices.
• Personnel: training, personnel hygiene, personnel facilities, medical check-ups and protective clothing.
• Food Defense:plant safety, personnel and visitor safety, external inspections.

Result of implementation

• The food safety plan has been developed and implemented, establishing the food safety team and the prerequisite program procedures.
• Critical control points have been determined, critical limits have been established for each CCP and their monitoring plan. A corrective action plan has been established.
• The quality and food safety system has been developed.
• The necessary infrastructure works have been carried out to comply with the requirements of the facilities, their design and flows of products and people. The procedures related to the control of physical and chemical contamination of the product have been established. Raw material handling, preparation, processing, packaging and storage areas.
• The correct labeling of products and the correct management of allergens have been verified.
• Finally, incident management measures and control have been established.
• Good hygiene and handling practices have been reinforced.

Implementation and certification objectives

With this new step, we expect to gain a competitive advantage in the market, which would lead to the following benefits:

• Access to new food markets in EU countries and large distribution platforms.
• Stronger relationships with our distributors.
• Increased consumer confidence.
• Rational production and greater transparency.
• Minimization of the main food risks.
• Effective control of internal processes and minimization of the risk of error.
• Focus on the main challenges for the company.

Budget: €9,000

Aid granted: 7,200 €.

Financing fund or program: European Regional Development Fund (ERDF)