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Konu: Guidlines on HACCP, GMP and GHP for asean food smes

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    klorofil - ait Kullanıcı Resmi (Avatar)
    klorofil çevrimdışı Üyelik tarihi: 28.04.2008 Son online zamanı: 06.01.2020

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    Standart Guidlines on HACCP, GMP and GHP for asean food smes

    : Guidelines on HACCP, GMP and GHP
    for ASEAN Food SMEs
    : Pdf
    : Dr. Richard Bonne, Nigel Wright, Laurent Camberou, Franck Boccas

    Guidelines on HACCP, GMP and GHP for ASEAN Food SMEs

    FOREWORD


    These guidelines have been developed in the framework of the Food Sub-programme of the EC-ASEAN Economic Cooperation Programme on Standards, Quality and Conformity Assessment, 2003-2005. This programme funded by the European Commission was implemented by the European Committee for Standardisation (CEN). The guidelines propose an innovative method towards food hygiene and HACCP for Small and Medium Enterprises of the food sector, entitled Comprehensive Hygiene Management. This method has been elaborated by Dr. Richard Bonne; a French veterinary inspector and teacher with more than 20 years of professional experience in inspection in the food industry in Europe, Asia and Mediterranean countries. The methodology which is proposed in these guidelines is the result of a long observation of the problems which SMEs are facing when developing control systems to comply with European and international requirements for Food Hygiene and HACCP. It has been applied and taught in Europe for ten years, prior to being brought to this programme. For the purpose of this programme, the method was tested through a pilot approach combining on-the-job training for young professionals and technical assistance to food SMEs in Indonesia, Philippines and Thailand in 2004-2005. Thirty food SMEs of different nature and more than 70 trainees have participated in this pilot experiment. Dr. Richard Bonne (in Thailand), Mr. Nigel Wright (in Indonesia) and Mr. Laurent Camberou (in the Philippines) have implemented the method with the assistance of 11 local experts and the trainees in the food SMEs. Each trainee was assigned a specific project to help one of the SMEs to apply the recommendations of the experts.

    They have achieved remarkable progress in the participating SMEs in a period of only one year. Some companies have reduced their quality rejection rates (one of them by 9%) and increased their market opportunities (one of them by more than 50%). Others have significantly improved their audit scores with their international clients (world-wide pizza restaurants chain), or have been able to pass audits to become suppliers of international retail companies (French-owned hypermarket chain) operating locally. These ASEAN food SMEs have demonstrated that with a strong commitment from their management, they could apply the Comprehensive Hygiene Management Method with
    success to gain competitiveness, through meeting the European and International requirements for food hygiene and HACCP.

    These guidelines provide directions on how to apply the method, with examples taken from the pilot programme which took place in Indonesia, Philippines and Thailand. The guidelines also contain an Audit Guide to assess the situation in food SMEs and guide them towards GMP, GHP and HACCP through a practical and systematic approach. They can be used in combination with the EC-ASEAN HACCP training manual available at CEN-PCU. To all users of these guidelines, we wish success in the application of the method and a most prosperous future for their enterprise.

          Dosya Şifresi : www.forumfood.net
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    Konu Çiğdem Coşkun tarafından (28.10.2014 Saat 09:08 ) değiştirilmiştir.
    yusufcukur ve Busra Timur bunu beğendiler.

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