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PMO – “Grade A” Assessment and Certification

Under a joint effort with the FDA accredited firm Harold Wainess and Associates, we can assist private companies and government agencies to determine the level of compliance of the US Pasteurized Milk Ordinance (PMO) – “Grade A”. This standard is required to comply by all producers and processor of dairy products including milk, creams, yogurt and other fermented milks. Proper assessment of the current conditions of dairy farms and processing facilities is essential to allow a company determine and estimate their ability and capacity for exporting these products to the US market.

 

FDA – IMS Certification

All materials for containing Grade “A” dairy products (milk, cream, yogurts and other fermented milks) for single use such as, are required to be manufactured in compliance with the FDA – IMS standard (Standards For The Fabrication of Single-Service Containers And Closures For Milk And Milk Products of the Pasteurized Milk Ordinance (PMO – “Grade A”) as established by the US FDA. Our firm’s consultants are officially accredited to perform audits and certifications of these type manufacturing plants and products.

 

HACCP Plan Design and Verification

HACCP (Hazard Analysis and Critical Control Point – 21 CFR 120) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry. Good Manufacturing Practices (GMPs – 21 CFR 110) are an essential foundation for the development and implementation of successful HACCP plans. Today, HACCP is universally accepted by government agencies, retail establishments, trade associations, and the entire food industry around the world. At ADEM we are certified HACCP plan practitioners and verifiers and can conduct trainings and certifications of in-plant activities.

 

Low Acid Food Processing & Certification

As mandated and defined by 21 CFR 108 & 21 CFR 113, all Thermally Processed Low-Acid Foods Packaged In Hermetically Sealed Containers, also known as food products that are aseptically processed (or sterilized) and packaged which will require no refrigeration during its shelf life (“shelf stable products”), and which present pH levels superior to 4.6, are required to submit to FDA a “Process Filing” to obtain certification under the Acidified and Low-Acid Canned Foods LACF division. It is also required for all manufacturing establishments of this type to be registered with FDA as a Low Acid Canned Food Canning Establishment (LCE). This is in addition to FDA’s facility registrations under “FSMA”. At ADEM we are in the capacity to asses processing facilities and to registercredentials and processes to obtain the aforementioned certifications.


 

USDA Plant Surveys

All cheese, butter processors and milk drying facilities that wish to sell their product to US federal entities and large retail establishments, may be required to have their plants audited and surveyed by the USDA Marketing Service. ADEM has the experience of cooperating with such US entity in having surveyed multiple plants in foreign countries. At ADEM we assist companies’ processing facilities in their preparedness for complying and maintaining with these USDA standards.

 

SQF Verification

The Global Food Safety Initiative “GFSI” has integrated HACCP, ISO 22000, SQF (Safe Quality food) and BRC (British Retail Consortium) standards and recognized all of these as equivalent anywhere in most countries. ADEM’s professionals are certified SQF & HACCP practitioners, Biologists and Microbiologists who can assist any food processing and food packaging manufacturing establishment in their preparation, implementation and verification of HACCP & SQF food safety and quality assurance programs.