Food Safety & Quality Solutions Incorporated

Services

Designing a food-safe facility, site layout, workflow, process flow, and the movement of people, materials, and waste in compliance with cGMP and FS laws while adhering to industry best practices and international standards like GFSI and FSSC.
In order to achieve legal and food safety criteria for operational efficiency and quality, participation at the design stage is essential.
Additionally, we provide operational analysis and site studies to enhance GMP, quality, and efficiency, as well as on-site support to meet goals for facilities that are already in place.

Using the 7S principles, create suitable H&S plans for the location.
Comprises the design of restrooms, locker rooms, dining areas, hygiene stations, documentation for the upkeep of the H&S program, waste management plan, classification, hygiene mapping, man and material entrance protocols, and cleaning protocols.
Help in choosing and locating H&S tools and solutions additionally, we are creating a suitable EQMP schedule for utilities and plants.

Creating a quality risk management plan for the company through supply chain and processing risk analysis involves creating risk measurements and risk mitigation procedures, as well as evaluating RM, PM, and FG according to quality, food safety, and regulatory risks.
Designing a quality control program entails creating product specifications, RM, WIP, and FG sampling plans, as well as test plans.

Helping to create, oversee, and carry out agricultural standards supply of spices that meet regulations for a range of markets.
Support for a farm QA program or supply QA program based on the client’s needs. Control of pests Create a PC application for the website using IPM.
Consists of site evaluation, pest monitoring station layout, rodent and insect control equipment selection, pesticide spray schedule, fumigation program and procedures, and quarantine requirements.
We also offer on-site solutions for your pest-related problems and help you find the right PM and PC equipment.
Create a monitoring software and documentation as well for efficient PC maintenance.

Creating documentation and a plan for managing allergens in accordance with BRC and other GFSI guidelines.
Create allergy cleaning procedures and verify their effectiveness.

Process validation for effectiveness, competency, and product quality. Plan and documentation for design validation
Involves evaluating the process’s capabilities and studying the specifications for the equipment, products, and processes.

Hand-holding support in creating spice mixes, curries, and spices in accordance with corporate or market demands.
Create and prepare transfer kits for spice goods that will be sent from PD to QA to Operations.
Product testing and process and recipe improvement.