In June 2004, Milco was successfully certified with HACCP following a rigorous and thorough implementation of the required controls and procedures. The HACCP system (Hazard Analysis Critical Control Point) is a food safety management system based on a methodical hazard analysis of each step in the food production process. It identifies, evaluates and controls chemical, microbiological or physical hazards that are consequential to food safety. NASA created the original HACCP concept during their research into the production of safe food for astronauts of the American space program in 1973. Since then, the HACCP approach to food safety has been universally implemented and has achieved international food safety certification acceptance.
HACCP requires a thorough understanding of the individual steps in the complete food production process, from raw materials through to consumption. "Hygiene is closely supervised at our plants and stringent quality control extends to every company activity, from employee education to product marketing and delivery," asserted Amanda Lawes, Quality Assurance Manager at National Food Products Company, which holds Milco among its many companies/divisions. By assessing each step in a systematic and detailed manner, the risks can be identified properly and appropriate controls put in place to minimize them. The points that are critical to food safety (critical control points) can then be addressed and measures put in place to ensure proper control. "This is better than relying on end-product testing using traditional quality control techniques, which may be unreliable and often require a time-lag for results," she maintained.
HACCP scope of study at Milco has included all stages of the manufacturing operation: raw materials, storage, processing, packing, storage and distribution. Once the terms of reference were defined, the HACCP team members were selected, including experts from laboratory, maintenance and production. A flow diagram was then constructed, including all stages of the manufacturing operation, and all potential hazards were listed. A thorough hazard analysis was conducted, Critical control points were determined and critical limits, supported by a monitoring system and corrective action plan were established for each CCP with stringent measures set to control the identified hazards. "For example, one of our critical control points is pasteurization," explained Lawes. "The hazard in this case can be identified as microbial survival due to improper heat treatment; hence we have placed stringent controls to keep the temperature closely monitored."
Another requirement of food safety successfully implemented by Milco is the development, documentation and implementation of programs to control factors that may not be directly related to the manufacturing controls, but support the HACCP plans. These 'prerequisite programs' monitor elements such as premises hygiene facilities, personnel training, transportation and storage as well as Pest control. Effective management of these prerequisite programs helps simplify HACCP, and ensures that Milco's manufactured products adhere to the highest safety standards and regulations.
"The emphasis at our modern factories is on high quality," affirmed Khalil Traboulsi, Managing Director at Milco. "The development and security of successful brands demands attention to detail in quality management systems in order to meet legislative requirements and maintain product quality and safety," he added.
Milco has spent considerable time adopting quality management systems, which are regularly audited by third-party certification bodies, to ensure that product specifications and legislative requirements are maintained. Nowadays, such quality assurance system requirements form an integral part of the savvy retailer's purchasing specification, and Milco is determined never to fall short of expectations.
-Ends-
© Press Release 2005
