Food Safety Quality Management System

1 FoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By:General Manager1 food Safety Management System ContentsFood Safety Management SystemSection to the food Safety ManagementSystemCommunication OverviewThe food Safety Management SystemSenior Management ResponsibilityDocument HierarchyFood Safety System Process DiagramSection RequirementsDocument Control ProcedureRecord Control ProcedureManagement ResponsibilitySection Management CommitmentSection Safety and Quality PolicyFood Safety and Quality ObjectivesSection Safety Management System PlanningCustomer, Statutory and RegulatoryConformanceContract ReviewSection and AuthoritySection Safety Team LeaderSection and Contractor CommunicationCustomer CommunicationFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By.

2 General Manager2 food Authority CommunicationInternal CommunicationSection Preparedness andResponseSection ReviewResource ManagementSection of ResourcesSection ResourcesSection EnvironmentPlanning and Realisation of Safe ProductsSection andRealisation of Safe ProductsNew Plant and EquipmentPurchasingPurchasing DocumentsSupplier Assurance and ApprovalVerification of Purchased MaterialsSection Programmes(i) Infrastructure and Maintenance Programmes(ii)Operational Prerequisite ProgrammesSection & Preliminary Steps-Hazard AnalysisHACCP principlesHazard Analysis Preliminary StepsHACCP TeamHACCP ScopeRaw MaterialsProduct DescriptionIntended UseFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By.

3 General Manager3 HACCP Terms of ReferenceHACCP FlowchartsDescription of Process StepsSection AnalysisHazard IdentificationDetermination of Acceptable LevelsHazard AssessmentSelection and Assessment of Control MeasuresThe HACCP CalculatorSection Operational PrerequisiteProgrammes (PRPs)Section and Redesign of the HACCP PlanCritical Control PointsSection of Preliminary InformationSection PlanningSection and TraceabilitySection of Non-ConformityCorrectionsCorrective ActionPreventative ActionControl of Non-Conforming ProductProduct RecallValidation, Verification and Improvement of the food Safety ManagementSystemSection , Verification and Improvement of theFood Safety Management SystemSection of Control Measure CombinationsValidation of Production ProcessesSection of Monitoring and MeasurementFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By.

4 General Manager4 Measuringand MonitoringCalibration of Monitoring and MeasuringEquipmentSection Safety Quality Management SystemVerification, Validation and Improvement andUpdatingInternal AuditsEvaluation of Individual Verification ResultsAnalysis ofResults of Verification ActivitiesContinual ImprovementCustomer SatisfactionFood Safety Quality Management SystemUpdatingFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By:General Introduction to the food Safety Management SystemThe company has planned, established,documented and implemented a food Safety andquality Management System for the site, which is maintained in order to continuallyimprove its effectiveness in accordance with legislation, international standards and bestindustry practice.

5 The company has planned and developed the processes that contributeto meeting the requirements of these standards and producing safe scope of the food Safety Management System includes all product categories,processes and activities conducted on site and any outsourced activities. Theserequirements are aligned with the policies and objectives of the site and include those ofthe following standards: Quality -IS0 9001:2008 food Safety -ISO 22000:2005 Due diligenceTheFood Safety Quality Manualdemonstrates due diligence of the company in theeffective development and implementation of the food Safety Management documents are fully supported by the completion of the records specified in thismanual for the monitoring of planned activities, maintenance and verification of controlmeasures and by taking effective actions when non-conformity is SafetyThe company is committed to supplying safe products for consumption.

6 As part of thiscommitment, all products and processes used in the manufacture of food products aresubject to food Safety hazard analysis based on the Codex Alimentarius guidelines to theapplication of a HACCP System . All food Safety hazards, that may reasonably be expectedto occur, are identified by this process and are then fully evaluated and controlled so thatour products do not represent a direct or indirect risk to the consumer. New informationregarding food Safety hazards is continually reviewed by the food Safety team to ensurethat the food Safety and Quality Management System is continually updated andFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By.

7 General Manager7 Finished Product SummaryHACCP Calculator ISO 22000 HACCP DefinitionsHACCP Flow DiagramHACCP Flowchart VerificationHACCP FlowchartsHACCP Glass Control Verification RecordHACCP HazardsHACCP Intended UseHACCP Plan SampleHACCP PrerequisitesHACCP Scope and Product InformationHACCP Steering Group ReviewHACCP TeamThe Prerequisite procedures of the food Safety Quality Management System Proceduresare pre-fixed PRP and are as follows:PRP 1-Hygiene andHousekeeping ManagementPRP 2- Management of Pest ControlPRP 3-Control of Visitors and ContractorsPRP 4- Management of CleaningPRP 5-Despatch and DistributionPRP 6-MaintenancePRP 7-Waste ManagementPRP 8-Hygiene PolicyPRP 9-Glass PolicyPRP 10-Ingredients Foreign Body Control PolicyPRP 11-Metal DetectionPRP 12-Nut Handling ProcedurePRP 13-Control of KnivesPRP 14-Control of Brittle MaterialsPRP 15-Glass & Brittle Material Breakage ProcedurePRP 16-Types of AllergenPRP17-StoragePRP 18-Allergen Control ProceduresFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By.

8 General Manager8 PRP 19- food Defence SystemPRP 20-Control of First Aid DressingsPRP 21-HACCP PrerequisitesThe controlled records of the food Safety Management System are pre-fixed QMR andare as follows:QMR 001 Management Review MinutesQMR 002 Training RecordQMR 003 Product Release RecordQMR 004 Design and Development RecordsQMR 005 Supplier Assessment RecordQMR 006 Validation RecordQMR 007 Identification and Traceability RecordQMR008 Register of Customer PropertyQMR 009 Calibration RecordQMR 010 Internal Audit RecordQMR 011 Records of Non-conforming ProductQMR 012 Corrective Action Request FormQMR 013 Preventative Action Request FormQMR 014 Supplier Self Assessment and Approval FormQMR 015 Equipment Commissioning RecordQMR 016 Return to Work FormQMR 017 Hygiene Policy Staff Training RecordQMR 018 Complaint Investigation FormQMR 019 Prerequisite Audit ChecklistQMR 020 Knife Control RecordQMR 021 Knife

9 Breakage ReportQMR 022 Goods in Inspection RecordQMR 023 Equipment Cleaning ProcedureQMR 024 Glass and Brittle Plastic Breakage RecordQMR 025 Metal Detection RecordQMR 026 First Aid Dressing Issue RecordQMR 027 Cleaning ScheduleQMR 028 CleaningRecordQMR 029 Engineering Hygiene Clearance RecordFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By:General Manager9 QMR 030 Glass and Brittle Plastic RegisterQMR 031 GMP Audit ChecklistQMR 032 Vehicle Hygiene Inspection RecordQMR 033 Outgoing Vehicle Inspection RecordQMR 034 Pre Employment Medical QuestionnaireQMR 035 Visitor QuestionnaireQMR 036 Product Recall RecordQMR 037 Shelf Life Confirmation RecordQMR 038 Accelerated Keeping Quality LogQMR 039 Goods In QA Clearance LabelQMR 040 Maintenance Work Hygiene Clearance FormQMR 041 Changing RoomCleaning RecordQMR 042 Colour Coding Red Process AreasQMR 043 Daily Cleaning Record for Toilets and Changing RoomsQMR 044 Drain Cleaning Procedure Filler AreasQMR 045 General Cleaning ProcedureQMR 046 Product QA Clearance LabelQMR 047 CIP Programmes LogQMR 048

10 Sample Filler Cleaning RecordQMR 049 Pipe Diameter Flow Rate Conversion TableQMR 050QC Online Check SheetThe Prerequisite Records of the food Safety Quality Management System Procedures arepre-fixed PRPR and are as follows:PRPR1-Hygiene and Housekeeping ManagementPRPR 2- Management of Pest ControlPRPR 3-Control of Visitors and ContractorsPRPR 4- Management of CleaningPRPR 5-Despatch and DistributionPRPR 6-MaintenancePRPR 7-Waste ManagementPRPR 8-HygienePolicyPRPR 9-Glass PolicyPRPR 10-Ingredients Foreign Body Control PolicyPRPR 11-Metal DetectionFoodSafety QualityManagement SystemDocument ReferenceFood Safety QualityManagement SystemRevision127thNovember2011 Owned by: Technical ManagerAuthorised By:General Manager10 PRPR 12-Nut Handling ProcedurePRPR 13-Control of KnivesPRPR 14-Control of Brittle MaterialsPRPR 15-Glass & Brittle Material Breakage ProcedurePRPR 16-Types of AllergenPRPR 17-StoragePRPR 18-Allergen Control ProceduresPRPR 19- food Defence SystemPRPR 20-Control of First Aid DressingsPRPR 21-HACCP PrerequisitesThe Criteria and Methods required to ensure that the operation and control of theseprocesses are effective are documented in the food Safety Management Systemprocedures and procedures are supported by second tier documents specific to each areaincluding.