Big Fly Hygiene Products Ltd.

INTERNATIONAL STANDARDS & PRACTICES


 

We at BIG FLY, ensure to retain International standards and at the same time being upgraded by numerous business practices to succeed through improved customer satisfaction, staff motivation, work optimization, Error-free output, customer focus organizationand continual improvement in each & every aspects, some of which enable us to ensure optimization are,

1ISO 9001:2008
2ISO 22000:2005 : HACCP
3TPM
4TQM
5JUST IN TIME
6KAIZEN
75S
1. ISO 9001:2008

Most established quality framework used worldwide for Quality and System Management.

ISO 9001:2008 is based on eight quality management principles.

  • Customer Focus
  • Leadership
  • Involvement of people
  • System approach
  • Continual improvement
  • Fact based decision making
  • Mutually beneficial supplier relationships
2. ISO 22000:2005 : HACCP

It’s a Food Safety Management system to,

  • Improve the internal processes needed to provide consistently safe food.
  • Provide confidence to customers and other stakeholders (through the ISO 22000 certification process) that the organization has the ability to control food safety hazards and provide safe products.
  • Provide a means of continual improvement that ensures that the food safety management system is reviewed and updated so that all activities related to food safety are continually optimized and effective.
  • Ensure adequate control at all stages of the food supply chain to prevent the introduction of food safety hazards

  •  

    HACCP stands for “Hazard analysis and critical control points”, it’s a systematic approach to food safety and biological, chemical and physical hazards in production processes that can cause the finished products to be unsafe, and design measurements to reduce these risks to a safe level.

HACCP SEVEN PRINCIPLES
  • I.Conduct a hazard analysis.
  • II.Identify critical control points.
  • III.Establish critical limits for each critical control point.
  • IV.Establish critical control point monitoring requirements.
  • V.Establish corrective actions.
  • VI.Establish procedures for ensuring the HACCP system is working as intended.
  • VII.Establish record keeping procedures.
3. TPM

Total productive maintenance aims to,

  • Reduce loss due to equipment related wastes like constant adjustments and machine break-downs.
  • Proactive maintain of the equipment.
  • Cooperation among the operators and maintenance personnel to fully achieving implementation of TPM to attain,
    • Zero Defects
    • Zero Downtime
    • Zero Accidents
    • Zero Waste
4. TQM

Total Quality Management is a management approach on producing quality service as defined by the customers,

TQM is defined as,

  • Quality-centred, Customerfocused, senior management-led process to achieve organizations strategic goals through continuous process improvements.
  • It concerned with quality during production than it is with quality as a result of production.
  • It’s a constant process not a one-time process.
5. JUST IN TIME

Just in Time is an inventory strategy to,

  • Provide the delivery of material at the exact time and place.
  • Reduction of In-process inventory and its related costs.
  • Error-free on time delivery.
6. KAIZEN
  • Kaizen is a continuous improvement in quality, is used in all business areas. It was originally a Japanese management concept.
  • Kaizen assumes that every aspect of our lives deserves to be constantly improved and strives to involve everyone.
7. 5S

It’s a rigorous methodology for continuous improvement to reduce waste and optimize productivity through maintaining an orderly workplace and using visual cues to achieve more consistent operational results.

‘5S’ centres on five pillars.

  • Sierra (Sort)
  • Seiton (Set in Order)
  • Seiso (Shine)
  • Seiketsu (Standardize)
  • Shitsuke (Sustain)

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