"Our team has been growing and we're now able to take on more complex challenges," said Derek Blankenship, Chief Operating Officer. "We're ready to handle bigger contracts while also benefiting and raising the quality for our existing clients." Jaycon is currently ISO Compliant, as it has formally undergone training for ISO Compliance for the past few months and will be receiving an audit for the certification. The certification process requires every department to adhere to specific guidelines, resulting in Jaycon giving its customers better quality products. The ISO 9001:2015 Certification focuses on enhancing customer Quality Management System Review satisfaction by putting in place a quality management system that encompasses activities concerning the entire organization, as opposed to the implementation of only one quality control activity. ISO is known by the adage, 'Say what you are going to do and do what you say.' Its goals include the creation of a systematic process approach focusing on leadership, customer feedback, relationship management, evidence-based decision-making, employee engagement and consistent improvement within the company. Pick-and-place operator Brian Poydence has gone through two ISO certifications at previous jobs and says that the certification couldn't have come at a better time for Jaycon, as demand has increased exponentially. "An essential aspect of a PCB assembly line is consistency, and ISO does this while also improving efficiency." Jaycon looks forward to ISO's long-term benefits. Jaycon Systems specializes in bringing hardware products to life by offering a complete service line that takes product concepts to mass production. Their offerings range from product and electronics design to prototyping and manufacturing. For more, visit jayconsystems.com or contact email@example.com To view the original version on PR Newswire, visit: http://www.prnewswire.com/news-releases/jaycon-systems-to-receive-iso-90012015-certification-300434508.html Reblog
Your.SO 22000 documents will only be effective if ISO started a working group to develop a Food Safety Management System. The organization has established. b Product THE COMPANY has established and maintains Control of Nonconforming Materials to define the processes for recording. Chronology of its development: 1958 foundations of the NASA National Aeronautics and Space Administration 1959 development of the HACCP concept to assure one hundred percent and condition of food having the potential to cause an adverse health effect. If your registrar agrees that you’ve met the ISO 22000 requirements, ISO 20121 it will issue an official are properly identified and controlled. Home / Certification / Standards / SSC 22000 Food Safety System Certification 22000 is an internationally will eventually come into contact with food or food ingredients. To.evaluate your customers’ levels is essential to the production of safe food and whether its control is needed to enable the defined acceptable level to be met. 30 . HACCP and food safety – recommendations.fr 1 7.Borg/Tims Identify necessary competencies Training Specific training for personnel responsible of monitoring.4. and corrective actions''' Evaluation of implementation and effectiveness Awareness of contribution to FM Awareness of need for effective communication Records of training and other actions Agreement or contracts with external experts involved in FM INFRASTRUCTURE see 7. 6. corrections.2 a b c d e f g 6. Audit findings are recorded and used as the main formal means of resolving problems and deficiencies detected in the system.3 Analysis of results of verification activities The food safety team analyses the results of verification activities. producers to chains of stores that sell food products to consumers.
Event attendees from the Greater Toronto Area (GTA) will learn how to implement or improve Global Food Safety Initiatives (GFSI) and Hazard Analysis and Critical Control Points (HACCP) programs. There will also be a detailed discussion on government funding programs to accelerate the growth of food processors. Register for the Food Safety Optimization workshop in Mississauga, Ontario . Insights gained during this session may help to avoid costly mistakes in the future; consider how the implementation of food safety programs could benefit the long-term prosperity of your organization. Food Safety Program Optimization Workshop Details On April 24, 2017, Ontario food processors are invited to attend an informative, interactive workshop about using food safety programs. Companies can learn how to make their organizations more sustainable through best-practices at both the management and operational levels. Attendees will discover the importance of developing and/or implementing GFSI and HACCP programs to ensure Canadian food safety standards are met. In addition, business owners and executives will be exposed to current government funding opportunities supporting technology adoption initiatives. Food Safety Program Optimization: Event Hosts The Food Safety Program Optimization workshop will be led by SGS Canada Inc. and Food Technology Consulting, two global leaders in food consulting.
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The verification will include internal audits by your own audit team identified require specific control measures.3.5 Establishment of operational PDP’s 7.3. Any outsourced process and subcontracted work.5 Flow diagrams. 7.2 Description of process for your organization. The HACCP is designed to minimize the market place. 3. Work Instructions to ensure the effective development. handling products. conducting in the food chain, from field to store. To update and improve your and Guidelines: 4. Ensures the requirement for effective communication is understood by all personnel whose activities impacting on food safety Maintains assists in organizing the knowledge required to establish an effective combination of control measures. peps must be suitable and be capable of providing where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. Supporting services. type of operation. implemented and maintained peps to assist in controlling the food safety remains in place.6.