Food Safety Management System Manual
MANAGEMENT SYSTEM MANUAL
TABLE OF CONTENTS
AND APPROVAL RECORD
Terms and Definitions
FOOD SAFETY MANAGEMENT SYSTEM
Food Safety Policy
Food Safety Management System Planning
Responsibility and Authority
Food Safety Team Leader
Emergency Preparedness and Response
Provision of Resources
PLANNING AND REALIZATION OF SAFE PRODUCTS
Prerequisite Programs (PRPs)
Preliminary Steps to Enable Hazard Analysis
Food Safety Team
Flow Diagrams, Process Steps and Control Measures
Hazard Identification and Determination of Acceptable Levels
Selection and Assessment of Control Measures
Establishing the Operation Prerequisite Programs (PRPs)
Establishing the HACCP Plan
Identification of Critical Control Points (CCPs)
of Critical Limits for Critical Control Points
for the Monitoring of Critical Control Points
When Monitoring Results Exceeded Critical Limits
Updating of Preliminary Information Specifying the PRPs and
the HACCP Plan
Control of Nonconformity
Handling of Potentially Unsafe Products
VALIDATION, VERIFICATION, AND IMPROVEMENT OF THE FOOD SAFETY
Validation of Control Measures
Control of Monitoring and Measuring
Food Safety Management System Verification
Evaluation of Individual Verification Results
Analysis of Results of Verification Activities
Updating the Food Safety Management System
Company recognizes its responsibility as a provider of quality
food products/services. To
this end, XYZ Company has developed and documented a food
safety management system to better satisfy the needs of its
customers and to improve management of the business.
The safety system complies with the international
standard ISO 22000:2005, Food safety management systems –
Requirements for any Organization in the food chain.
manual has been prepared to define the safety system,
establish responsibilities of the personnel affected by the
system, and to provide general procedures for all activities
comprising the safety system.
In addition, this manual is utilized for the purpose of
informing our customers of the safety system and what specific
controls are implemented to assure product/service quality.
manual will be revised as necessary to reflect the safety
system currently in use.
It is issued on a controlled copy basis to all internal
functions affected by the safety system and on an uncontrolled
copy basis to customers and suppliers, although it can be
issued to customers on a controlled copy basis upon customer
CONTROL OF DOCUMENTS
XYZ Company identifies and controls
documents required by the food safety management system
according to the Control of Documents Procedure.
It ensures that documents:
are reviewed and approved for adequacy prior to issue;
are updated, reviewed, and approved for re-issue as
are identified with their current revision status;
are available at point of use;
are legible, readily identifiable, and retrievable;
of external origin are identified and their
distribution is managed;
that are obsolete are prevented from unintended use and
are suitably identified if they are retained for any purpose.
Documents defined as records are managed
per the Control of Records Procedure.
5.0 MANAGEMENT RESPONSIBILITY
5.1 Management Commitment
Company’s management provides evidence of
its commitment to the development, implementation, and
continual improvement of the food safety management
6.0 RESOURCE MANAGEMENT
6.1 Provision of Resources
Company shall provide adequate resources for the
establishment, implementation, maintenance and updating of the
food safety management system.
6.2 Human Resources
Company management is committed to provide adequate resources
to implement and improve the processes of the food safety
management system and promote
customer satisfaction. The
food safety team and the other personnel carrying out
activities having an impact on food safety are competent and
have appropriate education, training, skills, and experience.
the assistance of external experts is required for the
development, implementation, operation, or assessment of the
food safety management system, records of agreement or
contracts defining the responsibility and authority of
external experts are available.
For details, refer to the Control of Records
required resources for implementation and improvement of the
food safety management system and for addressing customer
satisfaction may include any of the following:
information, employees, external experts,
infrastructure, work environment, and financial funds.
The principal means for determining and communicating
resource requirements are management reviews of the food
safety management system.
For details, refer to the Management Review
food safety manager and all management personnel affected by
the food safety management system are responsible for
determining resource requirements for the implementation and
improvement of the system.
Resources for designated activities are integrated with
the process of defining and initiating the activity.
They may take the form of personnel assignments,
allocation of space or equipment, training, procurement
decisions, budgets, etc.
of resources may be documented in the food safety management
system manual, operational procedures, and minutes of
meetings, memoranda, or any other form.
Approvals of resource allocations may also be
PLANNING AND REALIZATION OF SAFE PRODUCTSXYZ
Company has established and maintains documented plans and
procedures to ensure that processes and sub-processes are
conducted under controlled conditions and yield safe products.
Planning of the realization processes is consistent
with the other requirements of XYZ Company’s food safety
Company has implemented, operates and ensures the
effectiveness of the planned activities and any changes to
those activities. This includes PRP(s) as well as
operational PRP(s) and/or the HACCP plan.
Steps to Enable Hazard Analysis
All relevant information that is needed
to conduct a hazard analysis is collected, maintained,
updated, and documented. Records are maintained per the Control
of Records Procedure.
Company has appointed a food safety team.
The food safety team is comprised of
multi-disciplinary members that posses the required knowledge
and experience in developing and implementing the food safety
management system. This includes, but is not limited to,
XYZ Company’s products, processes, equipment, and food
safety hazards within the scope of the food safety management
Records that demonstrate that the food
safety team has the required knowledge, skills, and experience
are maintained per the Control of Records Procedure.
Control of Monitoring and Measuring
Company ensures that the monitoring and measurement activities
are identified and that the necessary monitoring and measuring
devices are available to assure conformance of the product to
specified requirements. XYZ
Company’s Control of Monitoring and Measuring Devices
Procedure is used to control measuring and monitoring
devices so that measurement capability is consistent with the
Measuring and monitoring devices:
and adjusted periodically or prior to use against devices
traceable to the international or national standards;
safeguarded from adjustments that would invalidate the
from damage and deterioration during handling, maintenance,
results of their calibration recorded;
validity of previous results re-assessed if they are
subsequently found to be out of calibration and corrective
action is taken per the Control of Nonconforming Product
Software used for monitoring of specified
requirements is validated according to defined guidelines
prior to release for use in production.