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ISO and Food Safety Globalization of SFC.

"Quality is our first product" a slogan Saudi Fisheries takes very seriously supported by the successful implementation and certification of ISO9001:2000. The recent success of this Senior Management directive ensures SFC operations will meet global quality standards.

Internationally recognized as one of the best quality control systems ISO9001:2000 provides product quality and safety throughout the entire process. It encompasses all elements from employee and work place hygiene to training and effective reporting controls ensuring customers receive the highest quality products and service.

In an effort to gain certification Senior Management appointed a "Steering Committee" lead by the Quality control Manager. This committee consisting of qualified quality personnel established the methodology for implementation as follows.

1. Identifying company operations suited to the ISO systems.

2. Documentation of process for the identified operations.

3. Ensuring identified operations are effectively maintained.

4. Design and implementation of control measured for analysis of operations.

5. Progress to target of certification through appropriate programs of constant improvement.

During implementation of the program the "Steering Committee" followed ISO specifications while ensuring integrity of company rules and regulations. The Committee's excellent effort resulted with official certification following satisfactory compliance of all tests and audits conducted by SGS on August 22, 2002.

HACCP

Food safety is a prime issue for SFC and should be adopted by all companies involved in the food industry. Unfortunately many problems still persist even in advanced countries. HACCP has been identified as the best solution and an effective tool to ensure food safety.

HACCP is now recognized as an international food management system because of its direct and logical basis of prevention as opposed to correction of problems. The methodology of the system is to identify and document potential critical control points through every stage of the process and implement a system of control to prevent the occurrence of the same.

As with ISO Senior Management recognized HACCP as an intricate part of its quality objective. The "Steering Committee" as once again put to work with the goal of attaining HACCP certification.

The team progressed through identifying all products and processes required for analyzing and establishing specifications. Hazardous steps in the process where then identified and corrective action for each one designed and implemented. Acceptable limits for every critical occurrence where established and a control system designed and implemented for continual audit to ensure established limits are never exceeded.

The team maintained "codex alimentarius" and the integrity of existing GMPs as set forth by SASO, FDA, and BSI. The Committee's excellent effort resulted with official certification after satisfactory compliance of all tests and audits conducted by SGS on September 03, 2002.

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