Senior Management on Site has to make every effort possible to ensure that glass, ceramic, brittle plastic and wood used in the processing of all Finished Goods are controlled within all Food Sensitive areas of the Site at all times. Each Raw Material, Primary Packaging and unsealed Finished Goods on Site are to be free …
An effectively written Site Plan is to describe, in great detail, the facility as a whole as well as its’ individual environments. (offices, welfare areas, warehouse, climate controlled areas, production rooms, laboratories, maintenance areas, shipping / receiving areas and outside surrounding topography) Starting from the facility’s overall square footage to each individual area’s square footage: …
The Quality Reporting Structure is to be written and diagramed in order of application during the manufacturing process. This reporting is to indicate every aspect of the Site’s quality controls and all supports utilized for each quality validation. Each step of the manufacturing process will require record keeping that ensures the accuracy of quality monitoring …
Senior Management will need to make a profound commitment to strictly demonstrate, support, promote, measure and sustain a working environment in each department of the organization based on the culture of Food Safety and Quality. By instilling positive attitudes, exhibiting proper behaviors, endorsing product values, maintaining facility cleanliness, along with the elevated belief and pride …
The Recall Program is to effectively manage potential emergency situations or incidents concerning a faulty product where there is a reasonable probability that the use of, or exposure to said product will have an impact on food safety, legality or quality and also has the potential to cause adverse health consequences, injury and or death …
The creation of a Food Safety Risk Analysis worksheet will provide for your team a means of identifying and evaluating the most common food safety hazards known to happen as well as the degree of “risk occurrence” (high, medium, low) at each step of operations. From the evaluation of material suppliers (food grade, HACCP controls, …
The Vendor Approval Policy should be designed to specifically address the criteria needed to justify the purchase of a particular vendor’s ingredients, packaging materials, supplies and equipment. Manufacturers of Food for human consumption are in the business to develop new and exciting products using a variety of natural and artificial ingredients, food safe packaging materials, …
Each Food Manufacturer will need to develop and implement a Food Safety Plan. This plan is to incorporate the Codex Alimentarius HACCP Principles along with Regulatory and Customer requirements in order to be overall effective. The establishment and demonstration of Good Manufacturing Practices by Quality and Processing teams will help provide the Site’s ability to …
The purpose of a written Food Safety Management System (FSMS) in commercial food manufacturing is to literally spell out how the most common food hazards are identified, how their risk-level of occurrence is rated, and their severity of injury is gauged. These risk analysis practices are to be applied; starting with material and vendor approval, …
