Every
Food manufacturing company ought to have a Food
Safety Management System that adheres to food safety global standards. A
Food Safety Team ought to be organized by the highest Management to create
certain that every one FSMS system is in situ, food safety documented and
enforced.
As
the team leader of our Food Safety team, it's my task to food safety documents
and takes into account all aspects within the Food Safety Management Systems
involving food manufacturing training, sanitation standard operating procedures,
hazard analysis and critical points (HACCP).
A
hierarchy of food safety documentations ought to be followed to come back up
with an organized system that may be clearly distributed, understood and
enforced to any or all levels of the corporate.
The
hierarchy of documentation is as follows:
The
ISO
22000 Manual for Food organization is that the revised pointers on
current good manufacturing practices in producing, Packing, Repacking or
Holding of Food.
The
Food Safety Policies - These
statutory requirements ought to be translated to your own policies that are
applicable to your company.
These
policies can't be implements unless a transparent and mandatory Food Safety System Procedures set is
established that involves the management live, objectives, observation
procedures, corrective actions, records/documentations, and verification.
The
HACCP Plan is simply stepwise work
directions that required to be done. The process owner can create the
elaborated directions and therefore the accountable officer to assess the
effectively of the same process.
And
lastly, to assure that staff is following the enforced documentations, programs
are done that involve observation, checklists, verification forms and process
audits. There ought to be an everyday assessment of the present system and, as
required and recommended; revisions on the system ought to be done as
applicable.
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free sample of Ready-to-use
ISO 22000 Documentation Kit
