This document outlines the requirements and processes for a food safety management system. It discusses general requirements, documentation, management responsibilities including commitment, policy, planning, communication and review. It also covers resource management, planning and realization of safe products including prerequisite programs, hazard analysis, and establishing HACCP plans. Finally, it addresses validation, verification and improvement including validation of controls, monitoring and measuring, verification of the management system and continuous improvement.
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Food Safety Management System
This document outlines the requirements and processes for a food safety management system. It discusses general requirements, documentation, management responsibilities including commitment, policy, planning, communication and review. It also covers resource management, planning and realization of safe products including prerequisite programs, hazard analysis, and establishing HACCP plans. Finally, it addresses validation, verification and improvement including validation of controls, monitoring and measuring, verification of the management system and continuous improvement.
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4.
Food safety management system
4.1 General requirements 4.2 Documentation requirements 5. Management responsibility 5.1 Management commitment 5.2 Food safety policy 5.3 Food safety management system planning 5.4 Responsibility and authority 5.5 Food safety team leader 5.6 Communication 5.7 Emergency preparedness and response 5.8 Management review 6. 6 Resource management 6.1 Provision of resources 6.2 Human resources 6.3 Infrastructure 6.4 Work environment 7. 7 Planning and realization of safe products 7.1 General 7.2 Prerequisite programmes (PRPs) 7.3 Preliminary steps to enable hazard analysis 7.4 Hazard analysis 7.5 Establishing the operational prerequisite programmes (PRPs) 7.6 Establishing the HACCP plan 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan 7.8 Verification planning 7.9 Traceability system 7.10 Control of nonconformity 8. Validation, verification and improvement of the food safety management system 8.1 General 8.2 Validation of control measure combinations 8.3 Control of monitoring and measuring 8.4 Food safety management system verification 8.5 Improvement
4 Food safety management system 4.1 General requirements 4.2 Documentation
requirements 5 Management responsibility 5.1 Management commitment 5.2 Food safety policy .3 Food safety management system planning 5.4 Responsibility and authority 5.5 Food safety team leader 5.6 Communication 5.7 Emergency preparedness
and response 5.8 Management review 6 Resource management 6.1 Provision of
resources 6.2 Human resources6.3 Infrastructure 6.4 Work environment 7 Planning and realization of safe products 7.1 General 7.2 Prerequisite programmes (PRPs) 7.3 Preliminary steps to enable hazard analysis 7.4 Hazard analysis 7.5 Establishing the operational prerequisite programmes (PRPs) 7.6 Establishing the HACCP plan 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan 7.8 Verification planning 7.9 Traceability system 7.10 Control of nonconformity 8 Validation, verification and improvement of the food safety management system 8.1 General 8.2 Validation of control measure combinations 8.3 Control of monitoring and measuring 8.4 Food safety management system verification 8.5 Improvement