Individual Assignment Project Management setting up implementing the HACCP system of bottled drinking water products in San Miguel Co Project Overview: San Miguel Co., Ltd Vietnam is a 100% foreign own company established in October 2004 The company specializes in production of bottled high quality drinks such as Shiki honey tea , juices of Del Monte brand San Miguel Co., Ltd Vietnam aims at speeding up the current operation practices and quality food safety and will set up programs towards the ultimate goal of customer satisfaction, improving customer responsiveness and quality of food safety To accomplish this goal, the company has done the project of setting up, implementation the HACCP system and gaining HACCP certification HACCP stands for Hazard Analysis of Critical Control Points, a systematic preventive approach to food safety that identifies hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level Importance of the Project: HACCP is a system used to identify, assess and control hazards which have important implications for food safety HACCP is a system of creating the trust, showing food safety is managed effectively The HACCP system considers threats or any other factors that may cause harm related to the safety of the product and then implements control measures to ensure the product is safe to consumers HACCP is a system that is extremely practical for food processing companies This system helps food processing enterprises control hazards from the stage of materials until consumed by the user, to ensure food safety • For the Company, the Certificate of HACCP is the company's commitment to quality and stable development of enterprises Individual Assignment Project Management • For employees, HACCP certificate certifies as evidence of ability, skill of the employees • For customers, HACCP certification is a guarantee to users by the manufacturer in terms of quality and safety of the product Project Goals: - Project duration: 10 months The Project of setting up, implementing and gaining certification to "the hazard analysis and critical control points system " (HACCP) for bottled drinking water products in San Miguel Co., Ltd Vietnam started from October 2007 and finished on 8/2008 The project goal is the HACCP conformity certification by an independent Assessment Organization to the company's products and its production system - The cost of the project includes the followings: • Consultancy on HACCP system • Training programs for all employees of the HACCP system • Assessment Audit on HACCP system by an Independent Audit Agency • provisions of appropriate resources for the project, inspection of equipment and machinery • The operation and administrative costs - The scopes of the project : The scopes of the project implementation included manufacturing facilities of the company in Amata Industrial Zone, Bien Hoa City, Dong Nai and applied to all products, including: • Assorted juices of Del Monte brand for export • Bottled tea Shiki for the domestic market - The requirements when applying HACCP: • To ensure implementation of prerequisite programs (GMP, SSOP ) to minimize the hazards to food This program included the design requirements for buildings and Individual Assignment Project Management equipment; hygiene behaviours, personal hygiene; factory hygiene, sterilization, insects control; warehouses etc • To build a control system including the processes, control procedures, supporting documentation etc • To focus on continuous improvement: The improvement activities or innovation steps are beneficial if done regularly for safety management system Implementing the Project Plan Implementation steps: No Steps Step 1: to find out the scopes of application of the HACCP system Description - Understanding the meaning of HACCP for Timeline weeks the development of the company - Orientation activities - Defining the objectives and the specific conditions of HACCP application - Establishment of HACCP Project Steering week Committee, the control and food safety groups Step 2: Setting up the Steering Committee for HACCP project • Groups included Dept/section leaders and representative(s) of the department in the scopes of HACCP application • The HACCP project Manager on behalf of the Company Management directed application of the HACCP system and responsible for its Step 3: Assessment implementation - Reviewing the operations, requirements and of the production the current level of production facilities month facilities compared to • The assessment used as the basis for planning the standard the resources needed to change or supplement requirements the company facilities • As a result, the company built up programs, Individual Assignment Project Management project details to ensure controling hazards to food safety at all times - Training contents include: Step 4: Training • awareness of HACCP, GMP (Good schedule with Manufacturing Practice), programs appropriate • Setting up the HACCP records & to each level documentation system months • Training Internal Auditors - The documentation system built to meet the requirements of standards and operating months requirements of food manufacturing facilities includes: Step 5: Setting up the HACCP system documentation • The Company’s policy on food safety • The Company’s goals of food safety • The procedures required by the HACCP standard • The records required by the HACCP standard • The documents required to set up the organization, implementation and effective date Step 6: Implementing food safety management system HACCP of the food safety system - Promoting all employees fully aware of the month HACCP system documentation - Defining clearly the responsibilities and authorities relating to each specific process - Guiding employees to comply with the Step 7: Verification approved documentation - Conductting internal audits and evaluation of of the safety results, management system - Analysis of the results of the verification and preparations for activities to determine the appropriateness of certification management systems for food safety assessment audit - Carry out corrective actions and necessary precautions months Individual Assignment Project Management - Selecting the certification assessment organization to assess and issue the HACCP conformity certificate - Taking previous assessment in order to determine the level of perfection and the readiness of the management system of food safety while preparing for the formal assessment - Conducted by an independent, impartial Step 8: Certification Organization to to confirm the appropriateness Audit of food safety management systems with week HACCP requirements Step 9: Maintaining food safety management system after certification - Certification - To maintain the safety management system Continuous to meet the food requirements of the standard and continuous improvement toward satisfying the public requirements of customers and stakeholders Project Implementation: Project organization - Project Manager: the company’s production Manager is the HACCP project Manager, assisted by a project clerk and a project Assistant - HACCP Group Leader: Heads of Deptartments/sections hold relevant roles in coordinating and mobilizing the resources for the project - In each HACCP group, there are staff in charge of each field or each area Individual Assignment Project Management The stakeholders of the project: - Stakeholers of the HACCP project includes: • The Company Management Board • The employees: Employees are considered as the most important assets of the company Employees will have to constantly acquire the knowledge, skills, and increase awareness of quality systems and food safety in the company • Customers, Dealers, distributors, end consumers • The suppliers, service agencies, transportation providers • Government Authorities on food safety such as: Department of Health, Department of Trade - • Consultancy Agency • HACCP Assessment Audit Organization Role of stakeholders: Individual Assignment • Project Management Company leaders: their commitment to implement food safety policies and stick to the same system of food safety management is the most important conditions for the success of HACCP • Employees: The active participation and understanding of all members of the company ensures the operation, maintenance and improvement of the effective and efficient HACCP system • Consultants: focusing on consultancy, training and guidance to the company in developing and implementing management systems to the requirements of HACCP Monitoring and Controlling the Project: Project Monitoring is conducted by the HACCP Steering Committee including the HACCP Project Leader and the Coordinating teams as: - HACCP Documentation Team - GMP Implementation Team - Internal Audit Team Every week the HACCP Steering Committee meet to provide guidlines step Description Product description, purpose of use Setting up the production process Confirming the manufacturing To make a list of all hazards Hazard Analysis To identify the critical control points to set up critical limits for each CCP Individual Assignment Project Management to set up monitoring system for each CCP to set up corrective actions to set up verification procedures to complete HACCP plan 10 11 12 to get the plan approved To evaluate the HACCP plan To confirm HACCP plan & Update HACCP plan Project Closure The Project of setting up, implementing and gaining certification to "the hazard analysis and critical control points system " (HACCP) for bottled drinking water products in San Miguel Co., Ltd Vietnam started from October 2007 and finished on August 2008 With the commitment of the Company Management, the hard work of the employees and the excellent leadership and coordination of the HACCP steering committee and efforts from all other stakeholders, The result followed that the company has complied to all requirements of the HACCP requirements and achieved HACCP certification of QUACERT in October 2008 With certification of conformity with the safety standards of HACCP system, the company's products have affirmed its quality This step confirms the development of the company's products on the market of Vietnam and this is also the prerequisite for promoting products export of the company With the certification of conformity of the Individual Assignment Project Management HACCP system, the company’s brands and image of the company will also be increased, thereby improving their competitiveness by improving the confidence of consumers with the products Last but not least, meeting the requirements of the social community will ensure the company with sustainable development