Crown Foods Ltd has achieved the KBS Diamond Mark consistantly for several years and was one of the first bottled water companies to have done so. With samples taken from the source itself and audits done at the bottling plant, the certification guarantees the consumers that what they are consuming has genuinely been packed in a safe environment meeting to the official KEBS standards.
"The benefits for consumers are:
- Guarantee of good quality and conformity to approved standards.
- Full value and satisfaction for money spent
- Helps in making quick, wise decisions in purchasing.
- Assurance of free replacement in case of default on the manufacturers part.
- Protection from deception and exploitation.
- Assurance of safety against hazards of life and property, particularly in case of foodstuffs and electrical goods.
- Elimination of the need for exhaustive inspection and testing of goods purchased, hence saving of time, labor and money."
The company has once again excelled by upgrading its ISO status from ISO 9001:2000 to ISO 22000:2005 from SGS Kenya becoming the first bottled water company in East Africa to do so. With highly qualified technical staff the company has been able to learn and harmonise the pre-requisites of ISO 9001:2000 and develop that levels of saftey and management systems further and cover aspects of HACCP to achieve all requirements for such a challenging standard.
"Increasing consumer demand for safe food has led many companies to develop both food quality and safety management systems, based on the Hazard Analysis and Critical Control Point (HACCP). In 2001, ISO started the development on an auditable standard, which further defines HACCP's role in food safety management systems and culminated in the newly formed ISO 22000. The ISO 22000 standard intends to define the food safety management requirements for companies that need to meet and exceed food safety regulations all over the world. One standard that encompasses all the consumer and market needs. It speeds and simplifies processes without compromising other quality or safety management systems.
ISO 22000 is an international certification standard that defines the requirements of food safety management systems. It can be used by all organisations, in the supply chain - from farmers to food services, to processing, transportation, storage, retail and packaging.
ISO 22000 creates a harmonised safety standard that's accepted the world over. By integrating multiple principals, methodologies and applications, ISO 22000 is easier to understand, apply and recognize. That makes it more efficient and effective as an entry-to-market tool than previous combinations of national standards.
ISO 22000 specifies the requirements for a food safety management system that combines well-recognized key elements to ensure food safety along the food chain, up to the point of final consumption:
- Provide interactive communication, internationally and across the supply chain.
- Compliance with the HACCP principles – Hazard Analysis, Identify Critical Control Points (CCP's), Establish Critical Links, Monitor CCP's, Establish Corrective Action, Record Keeping, Verification.
- Harmonise the voluntary and prerequisite standards.
- Create a structure that's aligned with ISO 9001:2000.
- System management.
- Process control
HACCP recognition came to the company as part a requiste for the ISO 22000:2005 certification and is crucial in a food and beverage environment, allowing us to prove to our clients our commitment to food safety and customer satisfaction.
"HACCP is an international principle defining the requirements for effective control of food safety. The HACCP system helps organizations focus on the hazards that affect food safety/hygiene and systematically identifies them by setting up critical control limits at critical points during the food production process. HACCP is built around seven principles:
- Analysis of food hazards: biological, chemical or physical
- Identification of critical control points: raw materials, storage, processing, distribution and consumption
- Establishment of critical control limits and preventive measures: for example, minimum cooking temperature and time
- Monitoring of these critical control points
- Establishment of corrective actions
- Keeping records
- Systematic and regular auditing of the system in place by independent third party certification bodies"
Source: www.uk.sgs.com
HALAL Registration (
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In light of the company's evergrowing muslim clientele, the company embarked on acheiving Halal status in November 2008, and has since then been approved for this certification after review and audit of the bottling plant.
"When a product is Halal certified, the consumer has full confidence and assurance that there are no doubtful ingredients whatsoever contained in the product and therefore the consumer has no cause to worry on the Halal status of their favourite products."
Test results as compiled by SGS
