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1. This document provides policies, procedures, and standards for food manufacturing operations. It includes sections on management, quality assurance and control, HACCP plans, prerequisite programs, and facility cleaning and sanitation.
2. The table of contents outlines topics such as recalls, traceability, corrective actions, training programs, equipment calibration, sanitation solutions, and microbial testing.
3. Forms and logs are provided in the enclosures to document areas like temperature monitoring, sanitizer verification, training records, and cleaning checklists.
1. This document provides policies, procedures, and standards for food manufacturing operations. It includes sections on management, quality assurance and control, HACCP plans, prerequisite programs, and facility cleaning and sanitation.
2. The table of contents outlines topics such as recalls, traceability, corrective actions, training programs, equipment calibration, sanitation solutions, and microbial testing.
3. Forms and logs are provided in the enclosures to document areas like temperature monitoring, sanitizer verification, training records, and cleaning checklists.
Авторское право:
Attribution Non-Commercial (BY-NC)
Доступные форматы
Скачайте в формате PDF, TXT или читайте онлайн в Scribd
1. This document provides policies, procedures, and standards for food manufacturing operations. It includes sections on management, quality assurance and control, HACCP plans, prerequisite programs, and facility cleaning and sanitation.
2. The table of contents outlines topics such as recalls, traceability, corrective actions, training programs, equipment calibration, sanitation solutions, and microbial testing.
3. Forms and logs are provided in the enclosures to document areas like temperature monitoring, sanitizer verification, training records, and cleaning checklists.
Авторское право:
Attribution Non-Commercial (BY-NC)
Доступные форматы
Скачайте в формате PDF, TXT или читайте онлайн в Scribd
Table of Contents PREFACE Recalls 13. Corrective action report Traceability 14. System capability monthly audit Log of changes to the manual Enclosures (A) 15. USDA HACCP evaluation criteria Food HACCP definitions 1. Employee-customer report of quality or 16. HACCP reassessment References hazard problem and disposition Training Program 2. Foodborne illness information form Training plan 3. Analysis of an alleged foodborne illness SYSTEM AND OPERATIONS DESCRIPTION Training for performance mastery 4. Usual incubation / onset period ranges for New employee training Operation description select foodborne disease Cross training Products meet regulatory standards QA, QC, and HACCP Team Continuing education and correct procedure Organization and job responsibilities QA, QC reinforcement Environment and facilities description Control of non-conformity Employee training records Methods for adequate grounds Facilities, equipment, and procedures Enclosures (C) maintenance MAP (Modified Atmosphere Packaging) 1. Training plan Plant construction and design Thermometer calibration 2. Lesson plan form Water supply Slush ice calibration 3. New employee training record Plumbing High-temperature calibration 4. Continuing education training record Sewage disposal Verifying refrigerator temperatures Toilet facilities for employees Sanitizing solutions Hand washing facilities Microbiological testing PREREQUISITE PROCESSES (SSOP / Waste disposal New product formulation and development GMP) Facility plan and food flow Enclosures (B) Equipment and utensils Personal Hygiene 1. Equipment / instrument calibration and Major equipment items Employee personal hygiene policies verification log Design, construction and use Individual illness and disease control 2. Refrigerator temperature log Processes and controls Cuts and abrasions 3. Sanitizing solution verification log Enclosures Personal cleanliness 4. Microbiological testing of production plant 1. Operation description Fingernails food items 2. (a-c) USDA- / FDA- / FDA Fisheries- Hair restraint 5. Sample identification sheet inspected products Jewelry and hard objects in pockets 6. Microbiological environmental testing 3. Organization chart and job responsibilities Handkerchiefs and facial tissues report 4. Environment surrounding the facility Chewing gum, smoking, and eating 7. Product formulation (recipe) change 5. Facility plan and food flow Gloves 8. Product formulation (recipe) change 6. Major equipment items How to use gloves checklist Disposable gloves 9. New product development project Heavy-duty gloves schedule MANAGEMENT Hand washing 10. New product / process development Employee hand washing policies AMC-HACCP Management HACCP Team Double hand wash Food safety policy Self-inspection and food hazard control Single hand wash Control of documents checklists Medicines Management responsibility and commitment HACCP team operations First aid Food safety management plan Member code of conduct Hand cuts and abrasions Evaluation of unit performance; HACCP team functioning Contact with blood or body fluids from management review Team membership another person Food safety improvement program Team leader Enclosures (A) Supervisor / Person In Charge (PIC) Roles individuals play in groups Holding subordinates responsible Some major areas for HACCP team action Facility and Equipment Cleaning, Product complaints Problem solving Sanitation, and Pest Control Foodborne illness complaints and hoaxes HACCP team meeting, report, and Substances used in cleaning and sanitizing; Food security corrective action storage of toxic materials Management Filling the report Cleaning and sanitation GMPs Human element – staff HACCP team's measures of success Pest control GMPs Human element – public Operational improvement Pest control program Facility HACCP reassessment Enclosures (B) Operations Enclosures (B) 1. Cleaning and sanitizing schedule and Food sabotage 11. Daily QA checklist pre-operations report Emergencies 12. HACCP team monthly meeting report 2. Sanitation procedures and standards F:ppsm-HITM: mfg-ppsm-2008-Mar tofc-3-08 rev 3/26/08 12:26 PM print 7/30/08 Table of contents 1 3. Chemicals list and material safety data FOOD PROCESS HACCP (USDA; FDA; FDA APPENDIX sheets FISH / FISHERIES) HACCP plans 4. Pest control schedule and report HACCP recipes General 5. Floor plan / bait placement Product specifications Determination if a production step is a CCP Validation studies Facility and Equipment Maintenance Quality control operations Technical reports Maintenance plan and schedule, including Methods of verification equipment calibration Ingredient hazards Food contact surface equipment construction Food products HACCP control groups Non-food contact surface equipment Chemical additives construction Allergies and adverse food reactions Equipment operation HACCP recipe, group process flow charts, and Gaskets HACCP plans Cooling and refrigeration units Physical hazards Freezers Chemical hazards Surplus equipment and items for repair Food manufacturing hazard and control rules Dunnage racks, shelving, pallets, dollies, etc. Unprotected food items Backflow prevention valves for plumbing Physical (hard foreign) objects CO2 backflow prevention valves pH Warewashing equipment Ice Enclosures (C) Food tasting 1. Preventive maintenance schedule Surface heat blanching 2. Maintenance procedures and standards Food washing Pasteurization Supplies Production process control log Qualified suppliers Cooling Hazard identification of food items Assembly and packaging Ingredient specification Handling Defect action levels Labeling Natural or unavoidable defects at low levels Finished products Mixing food Unused food Receiving and storage Use-by date Receiving Discards Storage Water activity Adulteration Shelf life validation Aflatoxin Frozen food Contamination Refrigeration units Raw materials and other items Thawing Shelf-stable products Batters, breading, sauces, gravies, Cold storage products dressings, and other similar preparations Dating and use Metal detection Single-service articles Food transport Finished product storage Hold program Shipping Rework Enclosures (D) Returned product 1. Major suppliers of products used in the Non-human food operation and their HACCP qualification Packaging 2. Supplier letter – example Enclosures 3. Supplier hazard control of items 1. Food products HACCP control groups 4. Cook controls for safe products 2. Five USDA-based food process flows 5. Supplier controls for safe products 3. Quality-assured HACCP recipe 6. Food item allergen analysis procedures 7. Detailed list of food allergens and food 4. Food control group process flow charts intolerance 5. Food HACCP plans 8. Ingredient specifications 6. Production schedule 9. Receiving report 7. Production process control log 10. Receiving quality control 8. Cooked product monitoring form 9. Assemble / package production record 10. Product specifications 11. Product disposal record