Savis Achievements and Accolades
From the outset, Savis has operated with a health-centric mindset. This approach led to the idea of producing meat products that are transparent to the customer. Savis pioneered the concept of displaying high-quality raw materials, using fresh meat, standardized machinery, maintaining a clean environment, well-trained personnel, equipped laboratories, and daily production—all for the first time in Iran. Now, everything is transparent before the eyes of the consumers. On the other hand, continuous and vigilant oversight by representatives from the Food and Drug Organization, stationed at the Savis laboratory, ensures strict compliance with international HACCP and ISO 22000 standards. This unwavering commitment ensures the production of 100% authentic and healthier products.
In just 7 years since its establishment and the inception of sausage and cold cuts production in front of Iranian consumers, Savis has consistently been chosen by the Food and Drug Organization as a producer of safe and healthy food. Over the course of 3 consecutive years, Savis has received two global certifications for food safety and health. The positive reception from consumers during these years is a testament to the validity and healthiness of its products. Savis’ product safety is so reliable that it serves as the supplier for medical specialist and super-specialist conferences hosted by the University of Medical Sciences. Additionally, Savis provides midday snacks for children and adolescents in schools. For this reason, we proudly chose the slogan “Savis: The Flavor of Wellness” for this brand.
Savis Safe Food Unit Sample in 2023
The accolade of being a safe food unit sample from the Food and Drug Organization is awarded to food production units that demonstrate superior performance in terms of food safety compared to other food production units (across all food categories). The criteria for receiving the safe food unit sample accolade from the Food and Drug Organization are as follows:
· Possession of a manufacturing license from the Food and Drug Organization.
· Absence of any hygiene violations during inspections conducted by the Food and Drug Organization.
· Full compliance with hygiene and food safety requirements at all production stages.
· Implementation of a food safety management system (HACCP).
· Conducting internal and external inspections to ensure food safety.
· Active participation in Social Responsibility: This indicator includes evaluating the participation of production units in socially responsible activities such as environmental protection, assisting those in need, and other charitable endeavors.
Achievements and Accolades for Top Units in the Food, Cosmetics, and Hygiene Industries in 2022 and 2019
The prestigious accolade of being the top unit in the food, cosmetics, and hygiene industries is awarded to production units that excel in terms of product quality, adherence to standards, food safety, social responsibility, and other specified criteria. This award signifies the commitment of these units to producing high-quality and safe products for consumers. The presentation of the top unit award in the food, cosmetics, and hygiene industries is conducted by various organizations, including the Food and Drug Organization, the Ministry of Industry, Mine, and Trade, the National Standard Organization of Iran, and other relevant bodies. Typically, this award is given annually to selected production units.
In 2019, Savis had the honor of being chosen as the top unit in the food, cosmetics, and hygiene industries by the Food and Drug Organization.
The commendation letter, presented on the occasion of World Food Day, states:
“Mr. Seyyed Hossein Abdolghofourian, the esteemed Managing Director of Savis Meat Products, is recognized for the company’s efforts and performance in enhancing the safety and quality of its production and exports. Based on the evaluation of prerequisite programs (PRPs) and the size of the assessed indicators, he is introduced as the top provincial unit of the year during the World Food Day event.”
This award plays a crucial role in elevating the quality of products in the food, cosmetics, and hygiene industries in the country. It assures consumers that the products produced by these production units are approved in terms of quality, food safety, and other specified indicators by relevant organizations. Furthermore, let’s delve into some of the specified indicators used to evaluate production units in the food, cosmetics, and hygiene industries for receiving the top unit award:
1. Product Quality: This indicator encompasses the assessment of raw material quality, production processes, packaging, and product distribution.
2. Adherence to Standards: This indicator evaluates the alignment of products with national and international standards.
3. Food Safety: This indicator assesses compliance with hygiene and food safety requirements at all production stages
International HACCP Certification
The abbreviation HACCP stands for Hazard Analysis and Critical Control Points. It is a global food safety management system used to identify and control potential hazards in the food production process. In simple terms, HACCP involves examining all stages of food production to identify risks that could lead to illness or harm to consumers’ health. Subsequently, critical control points (CCPs) are determined for each risk. CCPs are specific points in the production process where risks can be controlled and prevented from occurring
ISO 22000: International Food Safety Management Standard
ISO 22000, an abbreviation for International Organization for Standardization 22000, is a globally accepted international standard that specifies the requirements for food safety management systems. Established in 2005, ISO 22000 applies to all organizations involved in the food chain, with the primary objective of ensuring food safety. The consequences of unsafe food can be severe, which is why ISO 22000 exists. This standard helps organizations identify and control food safety hazards while working in conjunction with other ISO management standards, such as ISO 9001. Regardless of an organization’s size or position in the food chain, ISO 22000 provides a layer of reassurance within the global food supply chain, ensuring that consumers receive food they can trust.
HACCP (Hazard Analysis and Critical Control Points), on the other hand, is an industry-specific hazard assessment tool that focuses on preventing hazards rather than inspecting end products. It can be applied throughout the food chain, from primary production to final consumption. The HACCP system, in contrast, is a universally recognized food safety system. It enables the identification and control of hazards that may occur in the food production process. The system strictly monitors and controls each critical control point to prevent potential hazards. Although the HACCP system initially consisted of three principles, it has been revised over the years to simplify implementation. The three original HACCP principles were:
1. Identification and assessment of hazards associated with the food product.
2. Determination of critical control points to control the identified hazards.
3. Establishment of a system to monitor the critical control points.
Currently, there are five preliminary steps and seven principles associated with the application of the HACCP system. These preliminary steps ensure more effective establishment, implementation, and management of the HACCP system. ISO 22000, as a food safety management system standard, allows the development of a food safety management system by external experts for any company. It covers the implementation and verification of all or part of the system. In summary, both HACCP and ISO 22000 play essential roles in ensuring food safety, and Savis has successfully met the requirements of both standards