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Simonds Farsons Cisk plc presented with HACCP certification by Campden and Chorleywood UK 5/23/2006

Simonds Farsons Cisk plc has recently been presented with the Hazard Analysis Critical Control Point (HACCP) certificate by Campden and Chorelywood Food Research Association of UK (CCFRA).

Following an audit at the Brewery on 26th and 27th October 2005, CCFRA have concluded that “the company has carried out and implemented Hazard Analysis and Critical Control Point on food safety hazards (biological, chemical and physical) in the manufacture and packaging of beer, water, soft drinks and juices at the Mriehel site according to the principles as described by Codex Alimentarius and defined in the CCFRA HACCP auditing standard”.

Article 5 of the EC Regulation No 852/2004 of the European Parliament and of the Council on the Hygiene of Foodstuffs requires drink and food business operators to put in place, implement and maintain a permanent procedure based on HACCP principles.

HACCP is a science-based analytical tool that enables management to introduce and maintain a more structured food safety program which complements the Quality Management System. HACCP involves the systematic assessment of all the steps involved in the beverage production from purchase and receipt of material up to the distribution of the finished product.

International authorities such as the joint FAO/WHO Codex Alimentarius Commission promote HACCP as the system of choice for ensuring food safety. This is internationally recognized as the most effective way for food business to ensure consumer protection, resulting in less risks and hazards.

Although the HACCP system had been in place for a number of years within the Brewery, community legislation does not contain a requirement for the HACCP procedure to be certified by independent bodies. Any initiative to proceed to such certification emanates from private initiatives.

A HACCP core team was set up in 2004 comprising of technical representatives from the various sections within the organization to prepare for the formal certification by CCFRA. The company submitted for HACCP certification a total of twenty-one different processes, storage and service areas. Members of the core team attended HACCP training both in Malta and in the UK.

“Farsons has managed to achieve this prestigious certification first time and on schedule through the commitment and support of all levels of employees. This is yet another significant milestone for the organization which goes well beyond the minimum legal regulatory requirements,” said Mr Paul Micallef, Chief Operating Officer of Simonds Farsons Cisk plc. The certificate validity is subject to continuous assessment by the auditing body.

CCFRA Group is the UK's largest independent membership-based organization carrying out research and development as well as independent auditing for the food and drinks industry worldwide.