{"product_id":"food-establishment-inspection-body-management-system-iso-iec-17020","title":"Food Establishment Inspection Body Management System (ISO\/IEC 17020)","description":"\u003cp\u003e\u003cem\u003eAn inspection body needs more than a quality manual: it needs the procedures, frequency rules and grading logic that make a finding hold when the establishment disputes it.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThis is a Type A inspection body management system for hygiene and safety inspection of food establishments, built to ISO\/IEC 17020:2026. Type A means independent third-party inspection, so the structure is arranged around that independence: the Quality Manual, Quality Policy, Impartiality and Confidentiality Policy and a Code of Conduct for Inspection Staff, backed by signed declarations and a documented risk assessment on impartiality. Confidentiality, equipment and facilities control, complaints and appeals, internal audit and management review complete the accreditation frame an assessor works through.\u003c\/p\u003e\u003cp\u003eWhat distinguishes the package is the scheme layer between the manual and the field. Rather than a generic scheme statement, it defines the inspection fields, categories, types and ranges, the requirements each inspection is carried out against, a risk-based frequency model, and the grading and enforcement outcomes applied to results. Below it, the General Standard Inspection Procedure is extended by scope-specific procedures for food service and fast food, butcheries and meat establishments, food manufacturing under GMP and GHP, and salons, massage centres and spas, each with its own establishment checklist.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eInspection scheme and scope — fields, categories, types and ranges, and the rules inspections are judged against\u003c\/li\u003e\n\u003cli\u003eRisk-based frequency, grading and enforcement — how often an establishment is inspected and what follows the result\u003c\/li\u003e\n\u003cli\u003eScope-specific inspection — food service and fast food, butcheries, GMP and GHP manufacturing, salons, massage centres and spas\u003c\/li\u003e\n\u003cli\u003eSampling and chain of custody — a sampling procedure covering all scopes with its custody checklist\u003c\/li\u003e\n\u003cli\u003eReporting and follow-up — inspection reports, client notification, nonconformance and corrective action\u003c\/li\u003e\n\u003cli\u003eImpartiality and confidentiality — declarations, impartiality risk assessment and a code of conduct binding inspection staff\u003c\/li\u003e\n\u003cli\u003eInspector competence — qualification matrix, monitoring of inspectors, induction training and authorised signatories\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eMunicipal and regulatory inspection bodies, third-party food inspection companies, and consultancies establishing an accredited inspection service for the food sector, usually working towards an accreditation assessment or a contract that requires accredited status. The end state is a service whose scope, frequency rules, grading decisions and inspector authorisations are written down, so findings can be defended to the inspected party and the accreditation body alike.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792715690324,"sku":"AGS-07-025","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-07-025_ISO17020_Inspection_Body.png?v=1786639546","url":"https:\/\/agskits.com\/products\/food-establishment-inspection-body-management-system-iso-iec-17020","provider":"Apex Global Solutions","version":"1.0","type":"link"}