We are delighted to share with all our patrons that Frugivore is ISO:22000 certified and has HACCP (Hazard and Critical Control Points) in place to ensure Food Safety though proper systems – and we are one of the first fresh produce companies in NCR to have it. We got our ISO 22000 Food safety Management system certification from TUV-NORD.
ISO 22000 defines the requirements of a food safety management system covering entire food chain from "farm to fork", including food handling and packaging companies. It is a safety standard that is accepted and trusted world over. It helps the organizations to demonstrate compliance with all relevant regulatory food safety requirements. The intention of this standard is to plan, implement, operate, maintain and update a food safety management system aimed at providing food products that are safe for the consumers.
In Fruits and veggies supply chain, Indian market still remains largely traditional, the fresh products from farm to the retail shop are dealt in a manner which leave a lot to be desired – sorting, grading, cleaning, and packaging do not meet the desirable safety standards leading to lack of hygiene and presence of fungus, bacteria, virus in the food supply chain. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation and preparation.
Implementing FSMS (Food Safety Management Systems) based on ISO 22000 & HACCP becomes therefore vital to ensure healthy food safety practices.
Food safety management systems generally include three components: quality management systems applied to food safety − Hazard Analysis and Critical Control Point (HACCP) systems − prerequisite programmes and Good Practices including Good Hygiene Practices (GHPs), Good Manufacturing Practices (GMPs), Good Agriculture Practices (GAPs), etc.
For Proper Food Safety Management system we have the following in place:
1. Food Safety Policy : We have a written and publicized food safety policy in place. “Frugivore dedicates itself to total food safety & quality in sourcing, sorting, washing, cutting, packaging and transportation of fresh fruits and vegetable.”
2. Food Safety Officer: We have a food technologist on our roles.
3. Infrastructure: Cutting faclility, RO plant, cold rooms, temperature controlled crate system for transportation, stainless steel tables for sorting and grading, high food quality chopping boards, calibrated weighing machines, food grade packaging material.
4. Record Keeping: which includes daily, product-wise and store-wise delivery, stocks and traceability?
5. Regular Internal Audits: Water quality test, cleanliness schedule, workers health checkups.
6. Training: To workers and whole operations team on quality specifications, good hygiene practices and good packaging practices
7. Issue Management: A proper system for registering any issues which are observed and resolving/improving.
We resolve to continually innovate & improve the product and process capabilities through management commitment and employee involvement in implementing Food Safety Management system’s provisions together with compliance on all statutory and regulatory requirements.
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