About TCI Systems

We are an international supplier of quality management and food safety management systems. We have helped companies and organisations worldwide to achieve the certification of their choice. Our packages have been specifically written to provide a systematic approach to gaining certification.

We have over 20 years experience in food safety and quality management. Our experts have been in the business since the early 1990's. Their management roles have included laboratory manager, production manager, quality assurance manager, technical and processing manager, technical manager, technical and development manager and group technical manager. So you can see we have a broad knowledge of departments that operate within a company which is highly valuable when documenting policies and procedures relating to those activities. We also have our own in-house qualified quality management system auditor involved in the creation of these systems. This means that we know exactly what you need to do to meet the requirements of these standards.

Our premium packages include unlimited email support throughout the whole certification process. You will essentially have your very own expert on call for a fraction of the price of an onsite consultant.

Introduction to TCI Systems Food Safety Management System Implementation Packages

BRC & SQF Food Safety Standards

These Food Safety Standards are appropriate to food business that have the following main areas of requirements:

Senior Management Commitment and Continual Improvement

Senior management are required to ensure adequate resources are available, ensure there is effective communication, review systems and implement actions to improve. Product safety responsibilities are not exclusive to the Technical department, all members of staff should be committed to and responsible for product safety, integrity, quality and legality.

Hazard and Risk Assessment (HACCP Systems)

The Standards requires hazard and risk analysis and the development of food safety plans based on HACCP principles and generally using the 12 steps described by CODEX Alimentarius.

Food Safety and Quality Management Systems

The standards require documented Food Safety and Quality Management System procedures which cover key system management elements including:

• Documentation Control
• Control of Records
• Customer Focus and Communication
• Internal Audit
• Specifications for Products
• Traceability
• Complaint Handling
• Corrective Action
• Control of Non-Conforming Product
• Management of Incidents
• Product Withdrawal and Product Recall
• Supplier and Subcontracted Service Management
• Food Defence