For many years JARS has specialized in audits within the food sector

They concern the functioning of:
• Good Hygienic Practice (GHP)
• Good Manufacturing Practice (GMP)
• HACCP system
• IFS, BRC, ISO:22 000 system

Audits are carried out in:
• large area markets
• small area shops
• suppliers of the above markets
• plants producing and manufacturing food products
• slaughter houses
• warehouses and wholesale stores

An audit aims at evaluating, among other things:
• preparedness of a production plant to function in a chosen sector taking into consideration infrastructure, technical equipment, human resources, etc.
• the hygienic state of production plant including work place and employees' hygiene,
• hygiene of technological processes, technological lines,
• hygiene of storage and distribution,
• adherence to procedures and instructions concerning all processes taking place at a production plant
• functionality of fundamental programs such as:

- water testing,
- disinsection and deratization,
- employees' hygiene and trainings,
- washing and disinfection,
- treatment of waste
- adherence to CCP monitoring rules,
- reliability of GMP/GHP and HACCP records
- health quality of produced and sold grocery articles,
- trade quality of produced and sold grocery articles

JARS:
Employs highly qualified auditors possessing European Organization of Quality certificates and PCBC (Polish Centre for Testing and Certification) certificates with the following titles:
Quality Auditor, EOQ Quality Systems Manager, quality representative, Internal Auditor - all specialized in such fields as agriculture, food industry and grocery articles.

Our auditors are professional and very experienced. They gained their experience through auditing of hundreds of renowned plants, shops and hypermarkets.

These audits are based on methodology which was implemented in Poland in 2000.
Each audit consists of 2 parts:
• First contains audit questions
• Second consists of sanitary and microbiological testing.

Both activities form integral parts of an audit and they constitute its entirety.

Sanitary testing - concern all surfaces coming into contact with food, machines and devices as well as employees' hands.
Microbiological testing - concern all produced and manufactured food articles as well as readymade products offered for sale.
Results from both types of testing are also graded and added into the final audit report influencing the final result.
This methodology of auditing allows for full and correct evaluation of a production plant's functioning and its quality systems.
Each audit ends with the review (in presence of directors or company owners) of all discrepancies found and proposals for certain corrective measures.

 

 

In a couple of days the audited subject receives the final report including:
• discrepancies found
• final evaluation of a production plant
• results of sanitary and microbiological tests
• proposals of corrective measures
• graphical and statistical elaboration of all results