FANO has won many awards and distinctions.
FANO has implemented and continually improved an ISO 9001 QMS since 2006. Currently, we are in the process of making our system compliant with the latest norms from 2015.
The quality control system which FANO began using in the mid-90s, however, did
not have precisely formalised procedures and did not require record-keeping. In 2005, the system was improved and developed into a coherent policy, which resulted in the award of an ISOQAR certificate in March of 2006.
This system is continually being improved.
Recertification took place in 2009, and in 2010 we had our first audit in compliance with the ISO 9001:2008 norm.
We currently operate in compliance with the updated ISO 9001:2015 norm.
Pearls among packaging
FANO was nominated in 2007 for the main prize in the Pearls Among Packaging competition for the best packaging, and in 2010 won the main prize.
Distinction from the Polish Chamber of Flexographers
We have been honoured for producing an exceptional label for a cheese product by the president of the Polish Chamber of Flexographers.
The FANO company is a founding and current member of the Polish Self-Adhesive Label Producers Association.
“Gazele Biznesu” business award
For many years, FANO has been recognised by the Gazele Biznesu award as one of the fastest developing companies in Poland.
FANO has been honoured by FORBES magazine, receiving the FORBES DIAMONDS award in 2013.
Rzetelna Firma trust rating institution
Our company participates in the National Debt Registry program and has been awarded the title of Rzetelna Firma, as a reliable partner in the Rzetelna Firma trust rating system.
GMP – Good Manufacturing Practice
GMP – Good Manufacturing Practice – is a series of manufacturing procedures which focuses especially on hygiene of production and prevention of production of products which do not meet quality norms, including variability of properties in these products. It is the fruit of the experience of many generations involved in the production and processing of food items.
The basic conditions of Good Manufacturing Practice can be presented in the form of the “Ten Commandments” of GMP, which should be the basis for operations of every company employee.
The “Ten Commandments” of GMP
1. Before beginning any job, make sure that you have the required procedures and instructions.
2. Always follow these instructions exactly, never use “shortcuts” or “improvements”. If there is something that you don’t understand, ask a superior or look it up in the relevant documentation.
3. Before beginning work, make sure that you have the correct raw or unfinished materials.
4. Make sure that the machinery is in good technical conditions and clean.
5. Work in a way that minimises the risk of contamination of the product, space, and equipment.
6. Be vigilant, prevent errors and mistakes.
7. Report any inconsistencies or deviations from established parameters of the manufacturing process to management.
8. Pay attention to personal hygiene, maintain a clean and orderly workplace.
9. Carefully record all parameters of the process.
10. Take responsibility for what you do.
[Turlejska et al., 1998]
The basic documentation of GMP is:
guidelines regarding individual operations defining the aim of the actions taken, indicating applicable requirements, as well as the required competences and scope of responsibility of those carrying out these actions.
II. Technological instructions
describing the way that operations regarding the preparation of raw materials, the amounts of materials used, the flow of technological processes, the operation of machinery used in the process, and planned quality controls should be carried out.
regarding raw materials used for the manufacture of packaging materials and prepared products. These include detailed quality requirements which must be met by raw materials, half-finished products, and finished products.
are operational documents which confirm the fact that operations, checks, tests, etc have been carried out. It should be stressed that these reports must be filled out while doing a given job, and not at the end of a shift. The person responsible for carrying out a given job writes a report confirming that this person was present when the work was being done and checked that it was done correctly. A date should be written on the report and, if relevant, the time that the operation was carried out. A space should be provided for the signature of the monitoring person. The adoption of these principles reduces the risk of the occurrence of errors. Depending on the need for GMP documentation, each plant may develop and implement other types of documents.
For example, when we begin operations involving the production and distribution of food products, each company, regardless of its size and profile, is required to ensure an adequate standard of technical facilities, organisation, and hygiene. These guarantee that for every plant the principles of GMP and GHP will be developed and implemented.
GHP – Good Hygiene Practice
GHP – Good Hygiene Practice – as written regulations regarding the fulfilment of sanitary and hygienic requirements at every stage of production. When implementing GHP, all current legal regulations concerning sanitary requirements should be taken into account.
Good Hygiene Practice is often associated only with processes of cleaning and disinfection, as well as personal hygiene of employees.
In reality it is a broader notion, involving several areas which are closely integrated and which aim at achieving the goal of food safety.
The requirements of Good Hygiene Practice are often outlined as follows: A program of preliminary conditions, including:
1. The sanitary state of the surroundings of the plant and its infrastructure:
1.1 The correct location of the company and its safety with regard to negative influences from the surroundings (traffic, emissions, dust, the proximity of other buildings);
1.2 The division of the area around the plant into zones and preservation of its aesthetics;
1.3 Maintenance of order and cleanliness;
1.4 Provision of access roads;
2. The sanitary state of the plant buildings, rooms, and their functional layout:
2.1 The provision of appropriate technological and sanitary infrastructure for all buildings and rooms within those buildings with clear demarcation of their functions;
2.2 Number, size, floorspace, and location of storage space, sales halls, and administrative and social areas appropriate to the company’s needs;
2.3 Provision of appropriate pathways, with no crossing of “clean” and :dirty” pathways;
2.4 Separation of “clean” and “dirty” zones;
2.5 Use of appropriate finishing materials which are durable and easy to maintain in cleanliness;
2.6 provision of adequate ventilation and lighting, as well as water supply.
3. The sanitary state of machinery and tools:
3.1 Provision of an adequate amount of essential equipment and tools;
3.2 Constant maintenance of these in good working order and cleanliness;
3.3 Conduct of regular check-ups on the functional state of machinery and, as necessary, calibration (scales, thermometers, etc).
4. Effectiveness of cleaning and disinfection:
4.1 Systematic cleaning and, where necessary, periodic disinfection of rooms and machinery, using
appropriate tools and cleaning products;
4.2 Supervision of actual implementation of cleaning guidelines.
5. Water supply:
5.1 Maintenance of water supply on the plant premises in a state of cleanliness,
5.2 attention to periodic water quality testing.
6. Monitoring of waste and waste water:
6.1 Systematic removal of waste and waste water,
6.2 Supervision of collected waste and waste water.
7. Protection from pests:
7.1 Appropriate measures to make buildings pest-proof,
7.2 Conduct of systematic supervision of the proper functioning of traps and other devices eliminating pests,
7.3 Assessment of the state of pest infestation.
8. Training of staff:
8.1 Employment of appropriately qualified personnel,
8.2 Conduct of systematic, periodically repeated trainings for employees on fundamentals of hygiene,
8.3 Implementation of relevant training for employees in the conduct of their tasks in particular posts.
8.4 Proper attention to requirements on hygiene of staff:
8.5 Conduct of systematic supervision of the state of health and personal hygiene of employees
8.6 Provision of work clothes and conditions for the systematic maintenance of hygiene (washbasins, showers, appropriate social rooms and changing rooms) adequate to company needs,
8.7 Implementation of a ban on smoking tobacco and eating at work stations.
8.8 Storage of food products:
8.9 Appropriately designed warehouses for storage of food items (temperature, humidity, segregation, security, etc),
8.10 Maintenance of rotation of stored products using the FIFO principle (First In, First Out).
9. Sanitary state of transport:
9.1 Provision of adequate protection of products in transport from possible contamination,
9.2 Assurance that neither the means of transport nor the packages or packaging pose a threat of contamination to the food items;
9.3 Assurance that the transport chains of finished products and used packaging or waste products are separate and do not cross;
9.4 Maintenance of cleanliness of means of transport, packages and packaging;
9.5 Protection of packaging from damage which may result in contamination of the food items. Every company operating in the food industry us required by law to develop its own program, codex, or in the case of companies with only a few employees, set of instructions, on Good Hygiene Practice. Depending on the size of the company, these should include procedures and instructions on the techniques and methods applied in the company regarding hygiene, with reference to the abovementioned requirements.
Such procedures and instructions should of course be followed unfailingly by all employees. One essential issue is the documentation of operations associated with GHP, as an effective system regarding the elements described above makes it possible to prove that all operations have been properly conducted with regard to food safety.
Apart from documentation maintained by employees, in every plant there should be sanitary documentation including:
• results of water testing,
• protocols of sanitary checks, decisions and other documents issued by state sanitary or veterinary supervision bodies,
• current declarations and medical certification for sanitary and epidemiological purposes on all employees who have contact with food products,
• declarations of completion of relevant training for employees.
Issues related to GHP, despite their immense importance, should not be confused with critical control points. They should however, be conscientiously implemented in compliance with procedures or instructions which apply in the company.