CE marking is an indication that a product complies with the essential requirements of applicable Directives and that the products has been subject to conformity assessment provided .In the Directives. It allows the product to be freely marketed within the EEA. The marking Applies only to products regulated by European health, safety and environmental protection, Legislation.CE marking is the only indication that signifies conformity to all obligations incumbent on Manufacturers for the product as required by the applicable directives providing for its affixing.CE marking replaces all other requisite conformity markings having the same meaning inexistence before harmonization took place. Other national conformity markings would constitute an infringement on applicable New Approach directives. Consumers may erroneously believe that CE marking is a quality symbol or a marketing tool.
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What is CE marking, CE mark certification, notified body ,certificate of conformity Europe ,CE conformity mark , CE approved logo , CE testing ,notified body , self certification , Notified CE mark , EU conformity declaration , CE marking design ,technical file ,
Shiv Shakti Services provide CE certificates for all types of business at cheapest rates. Shiv Shakti Services is a consulting firm offering top business consulting services and solutions for CE, CE marking certification in New Delhi India at very reasonable rates. We provide CE at cheapest cost. CE Marking CE mark approval, CE testing, CE marks requirements CE Certification CE Certificate CE Consultancy. What is CE Marking, CE Mark Certificate, Notified body, Certificate of Conformity Europe, CE Mark Consultants consultant consultancy certification CE marking CE Approved logo CE Marking Mandatory Conformity mark, CE Marking CE Testing CE marking information, about CE marking, Notified body bodies Self Certified certification, Notified CE Mark, EU Conformity Declaration, Europe machine Safety legislation, CE mark Helpdesk, Consultants Europe is a Technical and Legal organization specialized in the CE mark and Authorized Representation of products, design, technical file.
Shiv Shakti Services help machine manufacturers and importers from around the world to CE Mark their machines, products, processes and systems. Following the requirements of the main EU Directives such as, Machinery Directive, and EMC directive, CE Marking Low Voltage Directive,CE Marking Pressure Equipment Directive, ATEX Directive and many more European Machine Safety Legislation. Covers United Kingdom, USA, Germany, Australia, Canada and Europe. Contact us for excellent CE Mark Advisory Service and CE marking. Covers United Kingdom, USA, Germany, Australia, Canada and Europe. Contact us for excellent CE Mark. CE consultancy management and training, self certification and CE legislation, complying with machine safety standards, conformity with machine standards, CE mark European Consultancy - CE marking consultancy offers you. CE marking helps your business grow
· What is CE marking (CE mark)?
• The CE marking logo CE mark logo
• CE Marking (CE mark) EU/EC Declaration of Conformity: definition and required content
• What is a manufacturer? What are the responsibilities of a manufacturer?
• Why is CE marking called "European passport"?
• Buy a Directives or Guideline on Directives in English.
• Complete list of all CE Marking Directives’ and Guidelines to Directives’
• Complete list of all (more than 1000) Notified Bodies for CE marking
• Complete list of all European and/or international standards related to CE marking
• 2000: (Proposal for a new) General Products Safety Directives.
• 92/59/EEC: Directives of General Products Safety.
• 93/68/EEC: "CE Marking" Directives.
• 93/465/EEC: Conformity Assessment Procedures & CE Marking Rules.
• Guide to Implementation of directives based on new approach & global approach.
• 73/23/EEC: Directives of Low Voltage Electrical Equipment
• Guideline to Low Voltage Directives (LVD) 73/23/EEC & Annex I, II
• 2000&2001 Framework of implementation of (LVD) Directives 73/23/EEC
• 87/404/EEC: Directives of Simple Pressure Vessels
• 88/378/EEC: Directives of Toys & Annex I, II.
• 2001 Framework of implementation of 88/378/EEC: Directives of Toys.
• 89/106/EEC: Directives of Construction Products.
• 2001 Guidance to 89/106/EEC Directives of Construction Products.
• 89/336/EEC: Directives of Electromagnetic Compatibility (EMC).
• 89/686/EEC: Directives of Personal Protective Equipment (PPE)
• 90/384/EEC: Directives of Non-automatic Weighing Instruments
• 90/396/EEC: Directives of Appliances Burning Gaseous Fuels
• 92/42/EEC: Directives of Efficiency of Hot Water Boilers.
• 93/15/EEC: Directives of Explosives for Civil Uses
• 93/42/EEC: Directives of Medical Devices.
• 2001 Guidelines for Classification of Medical Devices.
• 90/385/EEC: Directives of Active Implantable Medical Devices
• 98/79/EC: Directives of In Vitro Diagnostic Medical Devices
• Guidelines to Medical Devices System.
• List of Harmonized (European) Standards for Medical Devices
• List of Notified Bodies for Medical Devices Directives Guidelines on Medical Devices With Measuring Function.
• Guidelines on Medical Devices – Quality System Related.
• Guidelines on Medical Devices: Treatment of Computers Used to Program Implantable Pulse Generators.
• Guidelines on Medical Devices Labeling.
• Guidelines on Medical Devices Labeling: Translation procedures.
• 95/16/EC: Directives of Lifts
• 96/48/EC: Directives of Trans-European High-speed Rail System
• 2001/16/EC: Directives of Interoperability of Trans-European Conventional Rail System
• 96/57/EC: Directives of Energy Efficiency: Household Refrigerators & Freezers
• 96/98/EC: Directives of Marine Equipment
• 97/23/EC: Directives of Pressure Equipment
• 2000&2001 Framework: directive 97/23/EC Pressure Equipment
• 98/37/EC: Directives of Machinery
• Useful Facts relating to Machinery 98/37/EC
• 2001 Proposal to amend Directives of Machinery 98/37/EC
• 99/5/EC: Directives of Radio Equipment & Tale Communications Terminal Equipment
• 2001 Framework of implementation of Directives 99/5/EC R&TTE
• 2000/14/EC: Directives of Noise Emission in the environment by equipment for use outdoors
• Agreement of conformity assessment between European Union and United States of America
• Emendation to Agreement of conformity assessment between European Union and United States of America
• Agreement of conformity assessment between European Union and Canada
• Agreement of conformity assessment between European Union and Australia
• Agreement of conformity assessment between European Union and New Zealand
• Agreement on Mutual Recognitions of conformity assessment between European Union and Israel
• Proposal of conformity assessment between European Union and Japan
Shiv Shakti Services :ISO 9001:2008 CONSULTANTS INDIA/ NEW DELHI/ ISO CONSULTANTS
ISO 9001:2008 (QUALITY MANAGEMENT SYSTEM) – is the most widely recognized standard. This is a basic quality management system that can be implemented in industries of any type, any size, anywhere in the world. Registration to ISO 9001 Standard provides objective proof that a business has implemented an effective quality management system, and that it satisfies all of the requirements of the applicable standard. An external, impartial expert called a register or CB (Certification Body) conducts an on-site audit to determine whether or not a company is in conformance to the standard. If they are found to be in conformance, they will be issued a certificate showing their address, scope of operations and the seals of the accreditation bodies that give the register its legitimacy.
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Shiv Shakti Services ISO 14001:2004 CONSULTANTS INDIA/ NEW DELHI/ ISO CONSULTANTS IN UTTAM NAGAR
ISO 14001:2004 (ENVIRONMENTAL MANAGEMENT STANDARD) – is the most widely recognized standard. This is a basic environmental management standard that can be implemented in industries of any type, any size, anywhere in the world. Registration to ISO 9001 Standard provides objective proof that a business has implemented an effective environmental management standard, and that it satisfies all of the requirements of the applicable standard. An external, impartial expert called a register or CB (Certification Body) conducts an on-site audit to determine whether or not a company is in conformance to the standard. If they are found to be in conformance, they will be issued a certificate showing their address, scope of operations and the seals of the accreditation bodies that give the register its legitimacy.
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HACCP in meat plants
Hazard Analysis and Critical Control Point (HACCP), is used to describe an internationally recognised way of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.
EU Regulation 852/2004 (Article 5) requires food business operators, including meat plant operators to implement and maintain hygiene procedures based on HACCP principles. This legislation replaced the Meat (HACCP) Regulations 2002.
HACCP
The Hazard Analysis and Critical Control Point (HACCP) system is internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:
identify any hazards that must be prevented eliminated or reduced
identify the critical control points (CCPs) at the steps at which control is essential
establish critical limits at CCPs
establish procedures to monitor the CCPs
establish corrective actions to be taken if a CCP is not under control
establish procedures to verify whether the above procedures are working effectively
establish documents and records to demonstrate the effective application of the above measures
The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out. This involves the following four steps: Plan, Do, Check. These steps are described in more detail below.
1. PLAN
Plan what needs to be done to maintain food safety and write it down.
It is particularly important to:
minimise the likelihood of food poisoning bacteria contaminating meat and associated products
avoid physical and chemical contamination of meat
reduce the potential for growth of food poisoning bacteria on meat and associated products
minimise the potential for cross contamination of ready-to-eat foods by food poisoning bacteria on meat during further processing or in the kitchen.
Hazards Microbiological, Chemical, Physical
Controls Good Hygiene Practices Maintenance, Cleaning, Pest control, Training, Personal hygiene, Traceability, Waste Management, Wrapping & Packaging, Transport
Operational hygiene controls Raw Materials, Animal welfare & transport, Slaughter, Dressing, Storage, Cutting, Processing
Documentation HACCP plans, Staff instructions, Monitoring and Corrective action procedures, Daily records
2. DO
Do what you planned to do to maintain food safety.
Documentation (see above)
3. CHECK
Check that you are doing what you planned to do to maintain food safety and write down what was checked and when.
Supervision
Monitoring
Verification incl. Micro testing
Review Documentation (see above)
4. ACT
Act to correct any food safety problems and write down what has been done about the problem and when.
Corrective actions Documentation (see above)
Some more information on hazards, controls, documentation and HACCP training can be found below.
Back to top HazardsThe seven principles aim to focus attention on the identification and control of microbiological, as well as chemical and physical food safety hazards during production. The hazard assessment and the regular monitoring of critical control measures must be documented to provide the basis for audit checks and may provide evidence of due diligence in the event of legal action.
In meat plants HACCP plans will focus on control measures that can reduce the likelihood of contamination of meat from microbiological hazards, such as Salmonella, E.coli O157 and Campylobacter, during production. These meat-borne pathogens can be carried by healthy animals and cannot be detected by sight or smell.
Although thorough cooking kills most bacteria, meat may be handled by lots of people before it is cooked and the bacteria will spread to other foods that may not be cooked. Bacteria multiply very quickly, especially in warm conditions. Retailers and consumers need to take precautions, including temperature controls and keeping raw meat and cooked meat and other ready to eat foods separate.
Conscientious implementation of HACCP principles by plant operators demonstrates their commitment to food safety; improves employee awareness of their role in protecting consumers, and emphasises management's responsibility for the safe production of meat.
Back to top ControlsFood safety management is achieved by a combination of good hygiene practices (legal requirements for which are in Regulation 852/2004) and operational hygiene procedures (legal requirements for meat production are in Regulation 853/2004).
Regulation 852/2004
Regulation 853/2004
Guidance on these legal requirements may be found in the Guide to Food Hygiene and Other Regulations for the UK Meat Industry (see Meat Industry Guide below).
Back to top DocumentationDocumentation is an important part of food safety management. Records should be easy to keep up to date as they provide evidence of the operator's thinking and decisions. Where visual monitoring is necessary, for example to ensure carcasses are free of visible faecal contamination, records can be limited to 'exception reporting'. This means making a record only when there is a problem or something unusual happens and noting the corrective action taken as a result. See Model Documents and Food Safety Management Diary below.
Back to top Model DocumentsSuggested model documents, which can be found at the link towards the end of this page, are available for food business operators to use or adapt to help manage food safety issues such as maintenance, cleaning, staff training and temperature checks.
Back to top Food Safety Management (FSM) Diary for Meat ProducersThe dairy has been produced for meat producers to keep important information about the hygienic operation of their food business for the year. The diary can be found at the link towards the end of this page.
