Karan Associates specializes in the following ISO modules:

General : ISO 9001

ISO 9001 defines the rules and guidelines for implementing a quality management system into organizations of any size or description. The standard includes process-oriented quality management standards that have a continuous improvement element. Strong emphasis is given to customer satisfaction. ISO 9001 registered companies can give their customer important assurances about the quality of their product and/or service.

If your company is currently registered to the ISO 9001:1994 standard, you must update your quality system to the ISO 9001:2000 standard by December 15, 2003. Additionally, companies registered to the discontinued ISO 9002 or ISO 9003 must also transition to the ISO 9001:2000 standard by December 15, 2003 to maintain a valid certification.

Environmental : ISO 14001

ISO 14001 defines Environmental Management best practices for global industries. The standard is structured like the ISO 9001 standard. ISO 14001 gives Management the tools to control environmental aspects, improve environmental performance and comply with regulatory standards. The standards apply uniformly to organizations of any size or description.

Food : SQF 2000 

(Safe Quality Food Certification)

What is it?

The SQF quality management system consist of the SQF 2000^cm and SQF 1000^cm Quality Codes. The SQF 2000^cm (Safe, Quality Food) Quality Code is a HACCP (Hazard Analysis and Critical Control Point) - based food safety and quality risk management system covering all food chain stakeholders. In covers the identification of food safety and quality risks, and the validation and monitoring of controls measures. The SQF 1000cm Quality code was developed in response to industry needs for a third-party audited supplier program for product entering an SQF 2000cm certified business.

Background

Food safety and quality issues have received a great deal of attention in recent years. Consumers are becoming better educated and informed about food issues, including GMO, dioxin, BSE (mad cow disease), e-Coli and Listeria. Regulators are becoming increasingly active in safeguarding the food we eat. Coupled with the international and domestic revolution in quality assurance, consumers are demanding products and services with a high degree of safety, consistency of quality and value for money.

Benefits

Protection and enhancement of brands and private labels Increased consumer confidence Conformity to regulatory and market requirements Alignment with the Codex Alimentarius Commission Guidelines for the application of HACCP A complete program, dealing with both safety AND quality issues Compatibility with ISO 9000. Since 1998, more then 1700 certificates in 12 countries have been awarded by SGS.

How to Implement?

1. Proposal / Application for Certification

2. Pre-assessment Audit

3. Document Review

4. Certification Audit

5. Registration / Ongoing Surveillance

HACCP

( HAZARD ANALYSIS AND CRITICAL CONTROL POINTS )

What is HACCP?

HACCP is a systematic method using seven principles for analyzing a food process and determining the possible chemicals, physical, and biological hazards within that process.

What does H-A-C-C-P Stand for?

H-A-C-C-P stands for "Hazard Analysis and Critical Control Points".

What is HACCP-9000?

HACCP-9000 is an international program that integrates HACCP, ISO 9000, and food hygiene practices into one management system to assure food safety and quality for a food/beverage plant, or a food service establishment, anywhere in the world.

What is ISO 9000?

ISO 9000 is a set of global standards that provides quality quality assurance requirements and quality management guidance to promote quality quality consistent quality practices. The standards define the critical elements that must be taken into consideration to produce a quality product.

What are Food Hygiene Practices?

Food Hygiene Practices (FHA's) are the fundamental sanitation precepts upon which all food processing and  handling establishment must operate. They are the foundation for food safety and involve good, basic sanitation, as is embodied in the Codex Alimentarius Codes of practices.

What are the steps to HACCP-9000 Registration?

HACCP-9000 Registration, is achieved through a five part process that includes application for registration; HACCP Plan validation and on-site HACCP Plan audit; HACCP-9000 Quality Manual and on-site readiness review; HACCP-9000 registration audit; and the actual HACCP-9000 registration.

Is the HACCP-9000 Registration a one time process?

The HACCP-9000 Registration is a continuous process that begins with the initial registration and than continues with on-going surveillance audit that are performed semi-annually to confirm continued conformity and to verify ongoing management review and continuous improvement by the company.