Welcome to Quality Inspection & Certifications

Quality Inspection & Certifications is one of the fastest growing Conformity Assessment Conformity (CAB) in India. It is accredited by Accreditation Conformity Board for Certification Bodies (ACBCB). It was funded by its well qualified technical team with the help of their extensive knowledge of all aspects of the 'quality world'. Today, Quality Inspection & Certifications has its own regional assessors throughout India.

Quality Inspection & Certifications is established in 2009, Located at New Delhi. Our main objective is to Safeguard life, Property, Management & Environment through quality assurance services & assist client in continual improvement in quality input and profitable output.

Quality Inspection & Certifications is specialist appraise management systems according to International standards. This means that organization and service providers have an edge in worldwide competition optimized process also have the added advantage of reducing costs and increasing Customers confidence. We continuously strive to ensure that: Queries from the existing or Potential Customers will be attended in 12 hours. Our Technical experts (ISO 9001, 14001, 18000, 20000, 22000, 27001, 50001, HACCP, GMP & CE) have been trained to add value to their quality inspection activity with a sole aim of increasing the effectiveness of client Quality systems which in turn leads to total satisfaction of final customers.

Services

HYGIENE CERTIFICATION

This standard documents specifies the minimum requirements for the hygiene to get certified as Hygiene certified. Hygiene is any practice or activity that you do to keep things healthy and clean. Washing hands, coughing into your elbow and regular house cleaning are all part of good hygiene. Hygieia was the Greek goddess of health, cleanliness and sanitation. CERTIFICATION: Certification refers to the confirmation of certain characteristics of product or organization. This confirmation is often provided by some form of external reviews, assessment or audit Accreditation is a specific organizationís process of certification. The Validity of Certification will be 3 years

WHY?

Good personal hygiene is important for both health and social reasons. It entails keeping your hands, head and body clean so as to stop the spread of germs and illness.

CLEANING:

Cleaning of food industry is a critical step within food production since it is crucial to maintain food safety. Understanding various soil challenges, Detergents and disinfectants work is key to ensuring a safe, hygienic manufacturing environment. Cleaning is the complete removal of residues and soil from surfaces, leaving them visually clean so that subsequent disinfection will be effective. Without effective cleaning, disinfection will be compromised.

Disinfection

Disinfection is the process by which microorganisms are killed so that their numbers are reduced to a level which is neither harmful to health nor to the quality of perishable goods. Temperature required 2. Impact of water hardness 3. Required concentration 4. Toxicity

Food Hygiene

A Food hygiene and safety usually refer to contamination with microorganisms or microbes whereas in communicable diseases, the term infectious agents is preferred.

  • Food hygiene is vital for creating and maintaining hygienic and healthy conditions for the production and consumption of the food Protecting from risk of contamination, including harmful bacteria, virus, microbes, germs, aflatoxins, protozoa etc.
  • Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage.
  • Destroying any harmful bacteria in the premises, food by thorough cooking or work processing
  • Discarding unfit or contaminated food or area

PERSONAL HYGIENE

The human body can provide places for disease-causing germs and parasites to grow and multiply. These places include the skin and in and around the openings to the body. It is less likely that germs and parasites will get inside the body if people have good personal hygiene habits 1.Washing the body often. If possible, everybody should have a shower or a bath every day, 2.If this happens, a swim or a wash all over the body with a wet sponge or cloth will do, 3.cleaning the teeth at least twice a day. Brushing the teeth after each meal is the best way of making sure that gum disease and tooth decay are avoided, 4.washing the hair with soap or shampoo at least daily, 5.washing hands with soap after going to the toilet, 6.washing hands with soap before preparing and/or eating food. During normal daily activities, such as working and playing, disease causing germs may get into the hands and under the nails. If the germs are not washed off before preparing food or eating, they may get onto the food, 7.changing into clean clothes. Dirty clothes should be washed with laundry soap before wearing them again, 8.hanging clothes in the sun to dry. The sun's rays will kill some disease-causing germs and parasites,

Cooking/Cafe Area

  • Shall check all the raw materials are hygiene before Cooking.
  • Cookery is the art, technology, science and craft of preparing food for consumption. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments
  • All the cooking instrument, Plate & Equipment shall be hygiene
  • Ensure the entire cookware item, ingredients/raw materials and crockery shall hygiene before use.

WATER

  • Portable water shall be used.
  • If water is used as an ingredient, only portable water as per the latest National/International legal standard guideline shall be used.
  • Re-circulated water shall be treated, tested and maintained and ensure that no hazard for any use

Personal Care

  • Persons should ensure that all staff engaged in duty hours are: free from any symptomatic signs of illnesses or communicable diseases such as diarrhoea, vomiting, fever, sore throat, abdominal pain and jaundice, etc.
  • not carriers of food-borne diseases e.g. cholera, T.B., Hepatitis and
  • not suffering from discharging wounds or sores on any exposed part of their bodies; or from discharge from their ears, eyes or noses.
  • Person suffering or suspected to be suffering from a communicable disease should immediately report their illness or symptoms of illness to the management and seek medical treatment. They should be immediately suspended from engaging in any work that may allow them to come into critical service area, and equipment.

HAIR

  • Person should preferably keep their hair short.
  • In the course of handling food, working in critical area hair should be covered with a clean hat or hair net. Long hair should be tied back as well.
  • Combing of hair should not be conducted in critical areas.

JEWELRY & PERFUME

  • Persons should have their watches, rings and jewellery removed before they work within critical area.
  • Jewellery which may easily become detached should not be worn while handling food to avoid them from falling on the food and cause contamination.
  • Heavy make-up, strong perfume or aftershave should be avoided.

CLOTHING

  • Only clean and light coloured outer clothing or protective overalls should be worn by persons who working in critical zone. (If they become soiled during food preparation, they should be changed or cleaned as necessary.)
  • Buttons should preferably be avoided on the clothing as they may come off and fall. Shoes should be worn when duty performing.
  • Personal effects, such as handbags, footwear, umbrellas and dirty clothing, should not be stored or left in any food preparation area and critical area. They should be put inside lockers or cloakrooms.

HANDS

  • Hands should be kept clean at all times. Nails should be kept short and unpolished.
  • Cuts or wounds on hands should be completely covered by suitable waterproof dressings or gloves.
  • Persons should wash their hands:
    • before commencing work;
    • before handling food;
    • after visiting the toilet;
    • after handling raw food;
    • after handling soiled equipment or utensils;