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FSQMS Guide
Guiding you through major compliance topics.
FSQMS Guide
Guiding you through major compliance topics.
FSQMS Guide
Contents
Senior Management Commitment
The Food Safety Plan – HACCP
The Food Safety and Quality Management System
Site Standards
Product Control
Process Control
Personnel
Production Risk Zones
Senior Management Commitment
● Senior Management Commitment and Continual Improvement
● Organisational Structure, Responsibilities, and Management Authority
The Food Safety Plan – HACCP
● The HACCP Food Safety Team
● Prerequisite Programmes
● Describing The Product
● Identifying the Intended Use of the Product
● Constructing a Process Flow Diagram
● Verification of the Process Flow Diagram
● Listing All Potential Hazards Associated with Each Process Step, Conducting a Hazard Analysis, and Considering Control Measures Required
● Determination of Critical Control Points
● Establishing Critical Limits for CCPs
● Establishing Monitoring Systems for Critical Control Points
● Establishing a Corrective Action Plan
● Validating the HACCP Plan and Establishing Verification Procedures
● HACCP Documentation and Record-Keeping
The Food Safety and Quality Management System
● The Food Safety and Quality Manual
● Document Control
● Record Completion and Maintenance
● Internal Audits
● Supplier and Raw Material Approval and Performance Monitoring
– Management of Suppliers of Raw Materials and Packaging
– Raw Material and Packaging Acceptance, Monitoring, and Management Procedures
– Management of Suppliers of Services
– Management of Outsourced Processing
● Specifications
● Corrective and Preventive Actions
● Control of Non-Conforming Product
● Traceability
● Complaint-Handling
● Management of Incidents, Product Withdrawal and Product Recall
Site Standards
● External Standards and Site Security
● Food Defence
● Layout, Product Flow, and Segregation
● Building Fabric: Raw Material-Handling, Preparation, Processing, Packing, and Storage Areas
● Managing Utilities Water Ice Air and Other Gases
● Equipment
● Maintenance
● Staff Facilities
● Chemical and Physical Product Contamination Control
– Chemical Control
– Metal Control
– Glass, Brittle Plastic, and Similar Materials Controls
– Managing Glass and Brittle Container Packaging
– Wood Controls
– Physical Contaminant Controls
● Foreign-Body Detection and Removal Equipment
– Selection and Operation of Foreign-body Detection and Removal Equipment
– Filters and Sieves
– Metal Detectors and X-ray Equipment
– Magnets Control and Management
– Optical Sorting Equipment
– Container Cleanliness: Glass Jars, Cans, and Other Rigid Containers
– Diverse Foreign Body Detection and Removal Equipment
● Housekeeping and Hygiene Systems
– Housekeeping and Hygiene
– Cleaning in Place (CIP)
– Environmental Monitoring
● Waste and Waste Disposal
● Management of Surplus Food and Products for Animal Feed
● Pest Management
● Storage Facilities
● Dispatch and Transport
Product Control
● Product Design and Development
● Product Labelling
● Management of Allergens
● Product Authenticity, Claims and Chain of Custody
● Product Packaging
● Product Inspection, On-site Product Testing and Laboratory Analysis
● Product Release
● Pet Food and Animal Feed
● Animal Primary Conversion
Process Control
● Control of Operations
● Labelling and Pack Control
● Quantity: Weight, Volume, and Number Control
● Calibration and Control of Measuring and Monitoring Devices
Personnel
● Training: Food Manufacturing, Raw Material-Handling, Preparation, Processing, Packing and Storage Areas
● Personal Hygiene: Raw Material-Handling, Preparation, Processing, Packing, and Storage Areas
● Medical Screening
● Protective Clothing: Staff or Visitors to Production Areas
Production risk zones
● Layout, Product Flow and Segregation in High-Risk, High-Care and Ambient High-Care Production Zones
● Building Fabric in High-Risk and High-Care Zones
● Equipment and Maintenance in High-Risk and High-Care Zones
● Staff Facilities for High-Risk and High-Care Zones
● Housekeeping and Hygiene in High-Risk and High-Care Zones
● Waste and Waste Disposal in High-Risk and High-Care Zones
● Protective Clothing in High-Risk and High-Care Food Production Zones
Digital Services for The Food Industry
Software for Food Manufacturers
Food Industry Resource Signposting
Keeping Your Site Informed
The Food Industry Hub Blog
The Food Industry Hub Mail Service
Software for Food Manufacturers
Food Industry Resource Signposting
Keeping Your Site Informed
The Food Industry Hub Blog
The Food Industry Hub Mail Service
