In order to ensure the healthness of its products and to enhance the satisfaction of its clients, JOUDA General Food 's management get involved in the establishment of an integrated system of quality management and food safety in accordance with the ISO 9001 and ISO 22000 standards.

HACCP process :

With the participation of tunisian and foreign experts, within the framework of a CTAA pilot project, we identifed the hazards that are likely to occur during the production of our cans ; and we defined after analysis critical points (CCP) which are subject to a particular surveillance.

This process is associated in a dynamic way with the pre required programs (PRP) which are necessary in order to control and reduce to an acceptable level the identified hazards relating to food safety for our end products during their production and consumption.

A factory conformity audit according to the NT 52.38 standard is regularly carried out and plans of action are consequently set off in order to guarantee continually the hygiene and the sanitary safety within the plant.

The analysis of the hazards is the main element of an effective system of food safety management because it allows to organize the knowledges that are required to design an effective combination of the control measures..

All the hazards whose occurrence within the food chain can theoretically be anticipated, particularly the hazards that can be associated with the process type and the used installations, were identified and evaluated. The pre required programs (PRP) are divided into the two following categories : the programs concerning the infrastructures and the maintenance and the programs relating to the preliminary operational conditions.

The effective production of safe products needs an equilibrium in the integration of both types of pre required programs and a detailed HACCP plan. The infrastructure and maintenance programs are used in order to answer the elementary demands when it comes to food hygiene and best manufacture and hygiene practices ; the operational PRP are on the contrary used to control or reduce the impact of hazards relating to food safety which are identified in the product or within the environment in which it is processed.

The HACCP plan is used for the management of the critical points (CCP) identified in order to eliminate, prevent or reduce the hazards relating to the food safety within the product, as established according to the hazards analysis.

In order to ensure the hazards control, JOUDA Genreal Food established, during the hazards analysis, a strategy to carry out this approach, combining the PRP and the HACCP plan in accordance with the ISO 22000 standard's demands as far as hazards analysis, PRP and HACCP are concerned.

A structured and integrated management system in the field of quality and food safety is designed, exploited and updated within the framework of a management system of the company.

JOUDA GENRAL FOOD 'S POLICY IN THE FIELD OF GOOD SAFETY

Extract from JOUDA's Quality Manual

The policy of JOUDA Genreal Food in the field of food safety is indicative of the will and the commitment of its Management :

• To apply the regulation demands
• To guarantee the healthness of its products
• To establish the necessary devices allowing the safety and the detection of the possible emergent risks.
• To respect the consumers' expectations as far as safety food, information and traceability are concerned.

In ordre to carry out this policy, JOUDA GF established the success key factors :

• Guarantee a rigorous applying of the normative and regulation's demands when it comes to hygiene, safety and environment, JOUDA Genreal Food has adopted a quality step refering to the standards in effect (ISO 9001).
  A normative and regulation lookout allowing to revise, at the right time, the said standards.
• Guanrantee the healthness of its products by establishing a food safety system based on the HACCP method according to a reference system known on a global scale ISO 22000.

The HACCP program concerns the factory located at Kairouan and applies from raw material receipt to delivery. The products covered by the HACCP applying are : The canned tomatoes and the canned Harissa.

The HACCP program is based on a set of hygiene and manufacture best practices devices, the aim being : safe products, clean factory, within a clean environment.

JOUDA Genreal Food made its HACCP system a genuine auto-control device intended for the hazards evaluation and the establishment of control system based on the prevention instead of using essentially a posteriori control procedures on the end product. This auto-control device is reinforced by a treacability device allowing withdrawing and recall of the products that can involve a risk for the consumer.

The HACCP system is living. It has to be reviewed and updated according to the changes brought about the product , the process or each production's stage and also according to the new regulation demands and to progresses made in the field of equipment design, manufacture procedures or technological develoment.

In addition to the reinforcement of its products healthness, JOUDA Genreal Food aims, by establishing the HACCP, at a better use of the ressources, a more suitable solution to the problems that occur and a better implication of its staff.

Our safety food policy adapts continually to the changes and progresses made at the level of the Management, of the commercial aims of the company and at the level of its environment.

The system piloting is ensured by the follow up of the analysis chart that gathers together the quality indicators allowing to check that JOUDA GF's policy is established through :

• The degree of regulation conformity
• The conformity degree during the external audits
• The HACCP certification keeping
• The microbiological and physiochimical analyses results.

This Food Safety policy is correctly communicated to all levels of the organization through :

• The basic meetings, the quality cercles and the company meetings.
• The controlled spread of the present manual to all departments and the display of this policy.

The implementation approach of an integrated system of Quality Management and Food Safety

A structured and integrated management system in the field of quality and food safety is designed, exploited and updated within the framework of a management system of the company.

With the participation of tunisian and foreign experts, within the framework of a CTAA pilot project, reviewed and updated in 2007, we identifed the hazards that are likely to occur during the production of our cans ; and after analysis, we defined critical points (CCP) which are subject to a particular surveillance.

This process is associated in a dynamic way with the pre required programs (PRP) which are necessary in order to control and reduce to an acceptable level the identified hazards relating to food safety for our end products during their production and consumption. An updating of the system is carrying out. (in accordance with the ISO 22000 standard).

A factory conformity audit according to the NT 52.38 standard is regularly carried out and plans of action are consequently set off in order to guarantee continually the hygiene and the sanitary safety within the factory.

The analysis of the hazards is the main element of an effective system of food safety management because it allows to organize the knowledges that are required to design an effective combination of the control measures..

All the hazards whose occurrence within the food chain can theoretically be anticipated, particularly the hazards that can be associated with the process type and the used installations, were identified and evaluated. The pre required programs (PRP) are divided into the two following categories : the progams concerning the infrastructures and the maintenance and the programs relating to the preliminary operational conditions.

The effective production of safe products needs an equilibrium in the integration of both types of pre required programs and a detailed HACCP plan.
The infrastructure and maintenance programs are used in order to answer the elementary demands when it comes to food hygiene and best manufacture and hygiene practices ; the operational PRP are on the contrary used to control or reduce the impact of hazards relating to food safety which are identified in the product or within the environment in which it is processed.

The HACCP plan is used for the management of the critical points (CCP) identified in order to eliminate, prevent or reduce the hazards relating to the food safety within the product, as established according to the hazards analysis.

In order to ensure the hazards control, JOUDA Genreal Food established, during the hazards analysis, a strategy to carry out this approach, combining the PRP and the HACCP plan in accordance with the ISO 22000 standard's demands in the field of hazards analysis, PRP and HACCP.