Develop.
Developing a quality assurance program includes:

• Assisting clients in identifying their quality expectations.
  
• Creating audit questionnaires
  
• Determining audit frequency

Medina will visit and inspect the food provider’s facility working with their team to identify critical control points (HACCP), ensure that Good Manufacturing Practices (GMP) are adhered to and that Standard Operating Procedures (SOP, SSOP) are well documented. This will be the platform for the food processing safety standards, adapted to the specific needs of the producer, and turned into interpretative guidelines which become the basis of the internal auditing system.

Manage.
Medina believes that the success of a quality assurance program lies in Management’s ability to access, interpret and react to audit results. We use software technology to facilitate the flow of information. Our new state of the art web base system is the e-audit; it enables the food provider to audit itself using an Internet based system. In order to maintain objectivity of audit report analysis, Medina has retained, via an e-auditor, the ability to manage the audit questionnaire, the data analysis and reporting process. It is followed up by an annual validation audit performed by a Medina auditor.

It is critical for a food provider to monitor compliance with the food safety assurance program in order to :

• ensure food products meet customer expectation
  
• maintain HACCP certification
  
• create a due diligence defense
  
• facilitate future certification
  
• reinforce employee & management knowledge of & compliance to food safety program

Certify.
In order to conduct business in various jurisdictions, it is necessary to have a facility accredited to meet legislative regulations. Once Medina has reviewed the production processes, ensured compliance to the Medina-developed guidelines adapted to a monitoring system, a food provider can be accredited. The accreditation is valid for a period of three years with the adequate monitoring.