Arriving... World Food Safety Day... 7th Day of June 2024
Food Safety, Facility Hygiene, Quality & Operational Excellence
Manufacturing Food & FMCG, Catering, Retail, Transportation, Hospitality, Education & Institutional
About M-QAC
I, Me and M-QAC
𝖲𝗎𝗆𝗂𝗍 𝖲𝖺𝗑𝖾𝗇𝖺
𝖠 𝖡.𝖳𝖾𝖼𝗁. 𝖧𝗈𝗇𝗌 𝗂𝗇 𝖥𝗈𝗈𝖽 𝖳𝖾𝖼𝗁𝗇𝗈𝗅𝗈𝗀𝗒 𝗂𝗌 𝖺 𝗌𝖾𝖺𝗌𝗈𝗇𝖾𝖽 𝖢𝗈𝗇𝗌𝗎𝗅𝗍𝖺𝗇𝗍 𝖳𝗋𝖺𝗂𝗇𝖾𝗋 𝖺𝗇𝖽 𝖠𝗎𝖽𝗂𝗍𝗈𝗋 𝖾𝗆𝗉𝖺𝗇𝖾𝗅𝖾𝖽 𝗐𝗂𝗍𝗁 𝖥𝖲𝖲𝖠𝖨 𝖺𝗇𝖽 𝗏𝖺𝗋𝗂𝗈𝗎𝗌 𝖢𝖾𝗋𝗍𝗂𝖿𝗂𝖼𝖺𝗍𝗂𝗈𝗇 𝖡𝗈𝖽𝗂𝖾𝗌 𝖺𝗇𝖽 𝖢𝗈𝗇𝗌𝗎𝗅𝗍𝗂𝗇𝗀 𝖥𝗂𝗋𝗆𝗌 𝗁𝖺𝗌 𝗐𝗈𝗋𝗄𝖾𝖽 𝖿𝗈𝗋 𝗆𝖺𝗀𝗇𝖺𝗇𝗂𝗆𝗈𝗎𝗌 𝗍𝗂𝗍𝗅𝖾𝗌 𝖺𝗇𝖽 𝗍𝗒𝖼𝗈𝗈𝗇𝗌 𝗈𝖿 𝗌𝖾𝗏𝖾𝗋𝖺𝗅 𝖺𝗇𝖽 𝖽𝗂𝗏𝖾𝗋𝗌𝖾 𝗌𝖾𝖼𝗍𝗈𝗋𝗌 𝗈𝖿 𝗍𝗁𝖾 𝖥𝗈𝗈𝖽 𝗂𝗇𝖽𝗎𝗌𝗍𝗋𝗒 𝗅𝗂𝗄𝖾 𝖲𝖺𝗎𝖽𝗂 𝖠𝗋𝖺𝖻𝗂𝖺𝗇 𝖤𝗌𝗍𝖺𝖻𝗅𝗂𝗌𝗁𝗆𝖾𝗇𝗍𝗌 𝖺𝗇𝖽 𝖠𝗆𝖾𝗋𝗂𝖼𝖺𝗇 𝖧𝗈𝗌𝗉𝗂𝗍𝖺𝗅𝗌 𝗍𝗁𝖾 𝖻𝗂𝗀𝗀𝖾𝗌𝗍 𝗌𝗍𝖺𝗋 𝖼𝗁𝖺𝗂𝗇 𝖧𝗈𝗍𝖾𝗅𝗌 𝗈𝖿 𝖳𝗁𝖾 𝖲𝖠𝖠𝖱𝖢 𝖺𝗇𝖽 𝖦𝗎𝗅𝖿 𝗍𝗁𝖾 𝗆𝗈𝗌𝗍 𝖿𝖺𝗆𝗈𝗎𝗌 𝖱𝖾𝗌𝗍𝖺𝗎𝗋𝖺𝗇𝗍 𝖼𝗁𝖺𝗂𝗇𝗌 𝖡𝗂𝗀𝗀𝖾𝗌𝗍 𝖡𝗋𝖾𝗐𝖾𝗋𝗂𝖾𝗌 𝖺𝗇𝖽 𝖣𝖺𝗂𝗋𝗂𝖾𝗌 𝗈𝖿 𝗍𝗁𝖾 𝖼𝗈𝗎𝗇𝗍𝗋𝗒 𝖬𝗈𝗌𝗍 𝖧𝗂𝗀𝗁𝗅𝗒 𝖵𝖺𝗅𝗎𝖾𝖽 𝖱𝖾𝗍𝖺𝗂𝗅 𝖬𝖺𝗋𝗄𝖾𝗍𝗌 𝖳𝗁𝖾 𝖻𝗂𝗀𝗀𝖾𝗌𝗍 𝖮𝗂𝗅 𝖦𝖺𝗌 𝖮𝗋𝗀𝖺𝗇𝗂𝗓𝖺𝗍𝗂𝗈𝗇𝗌 𝖳𝗁𝖾 𝖡𝗂𝗀𝗀𝖾𝗌𝗍 𝖢𝖺𝗍𝖾𝗋𝗂𝗇𝗀 𝖢𝗈𝗆𝗉𝖺𝗇𝗂𝖾𝗌 𝖳𝗁𝖾 𝗆𝗈𝗌𝗍 𝗏𝗈𝗀𝗎𝖾 𝖱𝖾𝗍𝖺𝗂𝗅 𝖢𝗁𝖺𝗂𝗇𝗌 𝖺𝗇𝖽 𝗍𝗁𝖾𝗂𝗋 𝖺𝗅𝗅𝗂𝖺𝗇𝖼𝖾𝗌 𝗅𝗂𝗄𝖾 𝖳𝗁𝖾 𝖯𝖾𝗌𝗍 𝖢𝗈𝗇𝗍𝗋𝗈𝗅 𝖮𝗉𝖾𝗋𝖺𝗍𝗈𝗋𝗌 𝖢𝗅𝖾𝖺𝗇𝗂𝗇𝗀 𝖢𝗁𝖾𝗆𝗂𝖼𝖺𝗅𝗌 𝖺𝗇𝖽 𝖲𝖾𝗋𝗏𝗂𝖼𝖾 𝖯𝗋𝗈𝗏𝗂𝖽𝖾𝗋𝗌 𝖢𝗈𝗅𝖽 𝖢𝗁𝖺𝗂𝗇 𝖢𝗈𝗆𝗉𝖺𝗇𝗂𝖾𝗌 𝖺𝗇𝖽 𝖦𝗈𝗏𝖾𝗋𝗇𝗆𝖾𝗇𝗍 𝖠𝗀𝖾𝗇𝖼𝗂𝖾𝗌 𝖧𝖺𝗏𝗂𝗇𝗀 𝖺𝗎𝖽𝗂𝗍𝖾𝖽 𝖿𝗈𝗋 𝗆𝗈𝗋𝖾 𝗍𝗁𝖺𝗇 𝖺𝗎𝖽𝗂𝗍𝗌 𝗍𝗋𝖺𝗂𝗇𝖾𝖽 𝗆𝗈𝗋𝖾 𝗍𝗁𝖺𝗇 𝗉𝖾𝗈𝗉𝗅𝖾 𝖺𝗇𝖽 𝖼𝗈𝗇𝗌𝗎𝗅𝗍𝖾𝖽 𝗆𝗈𝗋𝖾 𝗍𝗁𝖺𝗇 𝖼𝗈𝗆𝗉𝖺𝗇𝗂𝖾𝗌 𝗍𝗈 𝖺𝖼𝗁𝗂𝖾𝗏𝖾 𝖮𝗉𝖾𝗋𝖺𝗍𝗂𝗈𝗇𝖺𝗅 𝖤𝗑𝖼𝖾𝗅𝗅𝖾𝗇𝖼𝖾 𝖺𝖼𝗋𝗈𝗌𝗌 𝖨𝗇𝖽𝗂𝖺 𝖭𝖾𝗉𝖺𝗅 𝖡𝗁𝗎𝗍𝖺𝗇 𝖲𝗋𝗂𝗅𝖺𝗇𝗄𝖺 𝖬𝖺𝗅𝖽𝗂𝗏𝖾𝗌 𝖰𝖺𝗍𝖺𝗋 𝖴𝖠𝖤 𝖺𝗇𝖽 𝖲𝖺𝗎𝖽𝗂 𝖠𝗋𝖺𝖻𝗂𝖺 𝗁𝖺𝗌 𝖻𝖾𝖾𝗇 𝖺𝗐𝖺𝗋𝖽𝖾𝖽 𝖿𝗈𝗋 𝖼𝗈𝗇𝗍𝗋𝗂𝖻𝗎𝗍𝗂𝗈𝗇 𝗍𝗈 𝗍𝗁𝖾 𝖨𝗇𝖽𝗎𝗌𝗍𝗋𝗒 𝗂𝗇 𝖥𝗈𝗈𝖽 𝖲𝖺𝖿𝖾𝗍𝗒 𝖺𝗇𝖽 𝖾𝗆𝗉𝖺𝗇𝖾𝗅𝖾𝖽 𝖻𝗒 𝗍𝗁𝖾 𝖥𝖲𝖲𝖠𝖨 𝖺𝗌 𝖺 𝖭𝖺𝗍𝗂𝗈𝗇𝖺𝗅 𝖫𝖾𝗏𝖾𝗅 𝖱𝖾𝗌𝗈𝗎𝗋𝖼𝖾 𝖯𝖾𝗋𝗌𝗈𝗇
If you think of Quality, just scroll down...
At M-QAC we have a devout way of working, the M-Way.
We believe in collaboration and nurturing the processes from the grass root level, which is to employ the 3-P Method to work synchronized:
1st P: People
2nd P: Process
3rd P: Paper
It's our endeavour to hand hold the organizations to establish the most optimized operations.
Clients
Britannia - their 3PM and Vendors, Pepsico - their 3PM and Vendors, Quality New Zealand, Pluckk, RCM, KK Industries, Queens Quinoa, and others...
Cinepolis, WalMart, Flipkart, and others...
Taj Hotels, Hyatt Hotels, Marriott Hotels, ShangriLa Hotels, IHG Hotels, Ananta Hotels, and others...
What M-QAC can do for you...
AUDITS - FOOD SAFETY
Industry: Institutions – Canteens, Hotels, Restaurants, Hospitals, Manufacturing, Retail
Scope: Food Handling Areas of Industry
Activity: International Standards Audit – ISO 22000:2018, ISO 9001:2015. Vendor Audits – Unit Level & Corporate Level. Internal Audits – Brand Improvement, Statistical Audits, Hygiene Compliance. Customized Standard Audit
TRAINING - FOOD SAFETY
Industry: Hotel Management Institutions, Pest Control Agencies, Facility Management Companies, Hotels – Restaurants, Retail, Offices – Buildings
Participants: Public Programmes, Individual Units, Corporate
Topics: Basic and Advanced Food Safety, ISO 22000, ISO 9001, Awareness on BRC, FSSC, SQF, IMS, FSSAI Awareness
IMPLEMENTATION – FOOD SAFETY
Industry: Institutions – Canteens, Hotels, Restaurants, Hospitals, Manufacturing, Retail
Scope: Food Handling Areas of the Industry
Activity: International Standards ISO 22000:2018, FSSC, Dutch HACCP, GMP, ISO 9001:2015, FSSAI 2011
TRAINING - FACILITY HYGIENE
Industry: Hotel Management Institutions, Pest Control Agencies, Facility Management Companies, Hotels, Restaurants, Retail, Offices, Buildings, Non-Food Manufacturing
Topics: Kitchen Hygiene, Ware washing, Room Care, Cleaning & Sanitation
AUDITS - FACILITY HYGIENE
Industry: Hotels, Restaurants, Retail, Offices – Buildings, Non-Food Manufacturing
Scope: Offices, Stores, Lounges, Guest Rooms, Spas, Swimming Pools
Activity: Cleaning & Sanitation Audit, Hygiene Audit, Development of Internal Audit Tools
brand standard governance
To enhance Food Safety, Facility Hygiene & Quality Enhancement aligned with Brand Standards
Responsibilities:
- Design and Development:
- Develop comprehensive food safety and quality guidelines aligned with the corporate brand’s vision.
- Create a robust framework for the standardization of processes across all operational levels.
- Integrate current industry best practices and regulatory requirements into brand standards.
- Implementation:
- Coordinate with cross-functional teams to ensure seamless adoption of quality standards.
- Conduct training sessions for staff on food safety practices and quality control measures.
- Oversee the rollout of quality standards across all locations, ensuring consistency and compliance.
- Monitoring and Evaluation:
- Implement monitoring systems to regularly assess the effectiveness of food safety protocols.
- Analyze data from quality checks to identify areas for improvement.
- Report on compliance levels and any incidents of non-conformance.
- Continual Improvement:
- Stay updated with changes in food safety regulations and update corporate standards accordingly.
- Foster a culture of continuous improvement through regular feedback loops and quality circles.
- Initiate periodic reviews and revisions of quality standards to reflect technological advancements and consumer expectations.
Deliverables:
- A documented set of corporate food safety and quality standards.
- A detailed implementation plan with timelines and milestones.
- Training materials and records of staff training sessions.
- Regular reports on compliance, incident management, and quality control metrics.
- An annual review report with recommendations for standard updates.
fssai regulated activities
To enhance the food safety and quality standards of an organization by providing expert training
The M-Way:
1. Training:
- Develop and conduct FSSAI Awareness programs tailored to various departments within the organization.
- Facilitate Food Safety Training and Certification (FoSTaC) programs as per FSSAI guidelines.
- Create engaging training materials, including presentations, handouts, and assessments to evaluate knowledge retention.
2. Implementation:
- Guide the implementation of food safety and quality protocols as per FSSAI standards.
- Collaborate with cross-functional teams to integrate food safety measures into daily operations.
- Monitor the adherence to food safety practices and provide corrective action plans when necessary.
3. Auditing:
- Conduct internal FSSAI Audits to ensure compliance with national standards.
- Prepare audit reports highlighting compliance levels and areas for improvement.
- Assist in the preparation for external audits and inspections by regulatory authorities.
Deliverables:
- A comprehensive annual training calendar for all FSSAI-related programs.
- Monthly implementation reports detailing the status of food safety practices across the organization.
- Quarterly audit reports with actionable insights and recommendations for continuous improvement.
INTERNATIONAL MANAGEMENT SYSTEM STANDARds
To ensure the organization’s FSMS and QMS are effectively developed...
The M-Way:
1. System Development:
» Develop and maintain comprehensive food safety and quality management systems.
» Ensure systems are compliant with international standards and legal requirements.
» Create and update food safety policies, procedures, and documentation.
2. Implementation:
» Oversee the implementation of food safety and quality management systems across all departments.
» Train staff on food safety practices and standard operating procedures.
» Conduct internal audits to ensure ongoing compliance.
3. Certification:
» Coordinate with external certification bodies for annual audits.
» Manage the certification process for standards like ISO 9001 / 22000, BRC, and FSSC 22000.
» Address non-conformities and implement corrective actions.
4. Continuous Improvement:
» Monitor system performance and implement improvements.
» Stay updated with changes in food safety regulations and standards.
» Lead management review meetings to discuss system effectiveness and changes.
5. Risk Management:
» Conduct hazard analysis and critical control points (HACCP) studies.
» Identify potential food safety risks and develop mitigation strategies.
» Ensure traceability and recall procedures are in place and tested.
6. Supplier Management:
» Evaluate supplier food safety and quality systems.
» Conduct supplier audits and provide feedback for improvement.
» Manage supplier approval and monitoring processes.
7. Customer Satisfaction:
» Address customer complaints related to food safety and quality.
» Work with the customer service team to ensure customer requirements are met.
» Analyze customer feedback for system improvements.
Deliverables:
- A fully documented and functional food safety and quality management system.
- Regular reports on system performance, audit results, and improvement actions.
- A comprehensive annual training calendar for all FSSAI-related programs.
- Monthly implementation reports detailing the status of food safety practices across the organization.
- Successful certification in relevant international standards.
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