|
G. Giannone is aligned with the demands of the market, and is concerned about the satisfaction of their customers, employees, with the preservation of the environment and continually invests in programs of quality.
As the company was inaugurated in 2007, we are still in the process of obtaining the ISO 22000 certification - System for the Management of Food Safety Certified by the ISO 9001 for Quality Management, of the GMP - "Good Manufacturing Practices" and the HACCP - "Hazard Analysis and Critical Control Point ", as well as the ISO 14001 - Environmental Management and SA8000 -" Social Accountability 8000 ", but we work to meet with the specific requirements to each of them.
All technology invested in the procedures of work are in accordance with international standards of quality, health and safety.
We are expecting to obtain the certifications during the year of 2009.
AS 8000
International rules concerning social practices in employment by manufacturers and suppliers. Areas covered: child labour, forced labour, health and safety, discrimination, working hours, compensation and management systems.
A AS 8000 uses the International Labor Conventions, the United Nations Convention and the Universal Declaration of Human Rights.
Benefits: loyalty of the customer, access to new markets, improvement of the performance of the supply chain, reinforcement of the brand and motivation of the employees in a process of constant improvement.
APPCC
Hazards Analysis and Critical Points of Control – It has as an objective the security and efficiency of the control of the dangers the production of food.
The system involves seven principles: analysis of hazards, it identifies critical control point and t establishes the critical limit with maximum and minimum values, provides monitoring programme for the critical limit, establishing corrective actions when deviations occur, records and establishes procedure of verification - limit critical.
5S
It came up in Japan in 1950 and was introduced in Brazil in the mid 80.
Sense of use: to develop the concept of the utility of the resources and separate what is useful from what is not.
Sense of ordering: sort things and keep them in the correct place.
Sense of cleaning: avoid dirty, polluting.
Sense of health: standardize behavior, values and practices in favour of physical, mental and environmental.
Sense of self discipline: self management, each one takes care of herself/himself, adapting to the new realities with the environment in a sustainable and healthy way.
ISO 22,000
To demonstrate the ability of the organization to control the risks and dangers in the safety of food and seek constantly safe end products.
Major benefits: bigger productivity, increase the commitment of employees to the reduction of levels of complaint with the customer, greater consistency of the mechanisms of traceability of products, supplies, ingredients, along the production chain.
ISO 14,000
It has as function the environmental protection and pollution prevention.
The standard covers: environmental impact, environmental policy, environmental goal, environmental management system, the environment, interested part, organization. |
