Safety area
Safety area and standards
In the field of food safety, which is the main field in food production units; Kurdistan Sivan chewing gum Company, owner of Ban brand, has received ISO 9001 and ISO 22000 standards. In recent years, these standards have been effectively established and integrated in the company's food safety systems and have been integrated with a strategic perspective in all activities of the company. Since the production of safe and sustainable products is one of the goals of Kurdistan Sivan chewing gum Company, so the importance of food safety management system to establish the ability to control food safety hazards for this company is increased and implemented in all parts of its activities.
Also, after the implementation of the instructions, these standards are controlled and monitored in accordance with the checklist (PRPS) as a prerequisite for food production units, and periodically, internal audits are performed every six months within the organization.
Food safety hazards
Risks identified in this area include physical, chemical and biological factors in food, which, depending on the conditions and type of food, have the potential to adversely affect the health of the consumer.
Even allergens can be considered food safety hazards. Therefore, in the field of food, companies must follow a series of specific principles to maintain food safety. These principles include the following:
1- Food safety policy
Includes general food safety goals and orientations in a company that have been formally designated and announced by the CEO of that company
2- Final product
A product that is manufactured and does not undergo further processing or deformation by another company and reaches the consumer directly.
3- Control Measure
A set of company activities to prevent or eliminate a food safety hazard or reduce it to an acceptable level
4- Prerequisite Program
Refers to the set of basic conditions and activities for maintaining a proper hygienic environment, producing, moving and providing safe products and food for human consumption throughout the production chain.
There are currently prerequisite programs running in the company that include:
1-4) GMP: Good Manufacturing Practices
2-4) GHP: Good Hygienic Practices
3-4) GPP: Good Production Practices
4-4) GDP: Good Distribution Practices
5-4) GTP: Good Trading Practices
5- Operational Prerequisite Programs
This program is necessary and can be implemented in the organization by analyzing the identified hazards or controlling the possibility of food safety hazards or contamination or increasing food safety hazards in the product (s) or in the processing environment.
6- Critical Control Point
It is the stage at which control is applicable and is necessary and enforceable to prevent or eliminate the risk of food safety or to reduce it to an acceptable level.
7- Critical Limit
It is a criterion that separates acceptability from non-acceptance, and critical limits are used in the organization to determine if the running process is under control, and if a critical limit is increased or violated, it is assumed that the product is affected. And it becomes potentially insecure, and the overall goal of the organization is to neither increase nor violate the critical limit as much as possible.
8- Monitoring
Consecutive observations or measurements are planned to be used to evaluate the implementation of control measures according to the purpose of the organization.
9- Correction
An action taken to eliminate a detected nonconformity in the organization.
Explanation 1: If a modification relates to the handling of potential products (raw materials) and makes the final product unsafe, it can be accompanied by a corrective action.
Explanation 2: If the reprocessing modification involves the next process or the elimination of the consequences of non-compliance (such as discarding for other use), it is effective and used in the organization and modification in the field of reprocessing clean waste without contamination or Flavor modification of the final product is used in the organization.
10- Corrective action
Is an action that removes an obvious non-compliance or removes an unfavorable situation.
11- Validation
Provide evidence that the control measures taken with the food safety team's plans and objectives and operational prerequisite plans are effective.
12- Verification
Verification by providing objective evidence that the requirements have been met.
13- Update
Designed or immediate activities performed to ensure the use of the latest information.
Ban's Natural Chewing Gum Safety Achievements
The achievements of the food safety department in Kurdistan Sivan chewing gum Company, including the continuous implementation of ISO 9001 and ISO 22000 standards in the organization, as well as the implementation of mandatory international standards and legal regulations in the company have been as follows:
1- Ensuring continuous assurance of activities and accurate implementation of standards in the company, by supervisory departments (General Office of Standards and Deputy of Food and Drug of the University of Medical Sciences)
2- Receiving the evaluation score of the prerequisite program of the production units of the province from the Deputy of Food and Drug in 1998 with a score of 192.39 out of 200 (Grade A), which the company has been able to receive this score with this grade for several years.
3- Received an evaluation score of 525 from the laboratory monitoring of the production unit in 1999 from the Food and Drug Administration, which units with a level of more than 500 are in the (A +) group. Obtaining this point has caused the Deputy Minister of Food and Drugs to license the manufacture of new products in the field of exploitation license of the Ministry of Health with a written request of the company and provide the required documents without receiving a sample of experimental production and related tests and only the test results sent by the laboratory. The company, with the approval of the technical manager, issues a manufacturing license for the mentioned product for production and supply to the market for one year. It is added that the compliance of the mentioned product with the standards and criteria will be extended for 5 years during this one-year license of the mentioned product.
4- The result of periodic sampling by the relevant departments (Food and Drug Administration of the University of Medical Sciences and the General Directorate of Standards) over many years of the company's production line and warehouse and even the supply level in the province and country is a clear indication of compliance with national standards and International and internal regulations of these departments. This issue will eventually lead to the acquisition of a unit with quality compliance with the relevant standard and included in the support package in 1999 by the Standards Office.
5- The company has obtained the license to clear and import imported raw materials used in the organization's products without any obstacles.
6- Quarterly health certificates for exporting the company's products have also been received from the Food and Drug Administration of the University of Medical Sciences.