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Section 0.0

Scope of Management System

This management system refers to all processes in the flavour manufacturing including the
purchasing of raw materials, the production of finished goods, the packaging and sale of the
products. The processes are as follows: receival, inspection, storage, compounding, inspection
(of finished products), packaging and distribution.

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Section 1.1
TABLE OF CONTENTS

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Section 1.2

Revision History
Date Document Revision (e.g page 2) Description of History (details of Requested by
revision)

2008.01.11 Equipment Program Page 1 of Version 1 Sentence construction changes H.A.C.C.P

Coordinator/ Q. A
Manager

Page 2 of Version 1 No lubricant is used in the mixers and that Production Supervisor
had to be eliminated from the document

Equipment Program Page 5-6 of Version 1 Expansion of the Preventative H.A.C.C.P

Maintenance Program Coordinator/ Q. A
Manager

2008.05.30 Quality Manual Appendix 7, Water Quality Temperature values were removed since Auditors from
Log no thermometer is used during checks. Customer Audit
Verification column was added.

2008.07.24 FSp106 Health & Entire document of version Inclusion of the Personal Protective Q. A Manager
Safety Program 01 equipment Program (HS-PPE)

2011.10.28 FSP109 Recall original Updated to include Product recall goods H.A.C.C.P
Procedure return form (Appendix 22A). Appendix 24 Coordinator/ Q. A
updated to reflect change in QA Manager Manager b
and production supervisor. `

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2012.03.22 Factory original New checklist to ensure that the factory is Quality Assurance
Preoperational Visual in good condition before production Manager
Checklist begins.

2012.06.12 FSP109Recall Page 1 of original Changes made to clarify roles of General Manager
Procedure individuals in the recall process.

2012.06.12 Distribution Register Appendix 22 Customer contact# and Invoice # now General Manager
included. Area and date customer
contacted was removed.

2012.06.13 Goods Return Form Appendix 22B New form to be used when goods are being H.A.C.C.P
returned to XYZ. Coordinator/ Q. A
Manager

2012.06.15 Safety & Health The following were added: H.A.C.C.P Team
Procedure
- Hazardous Material Warning Labels.
- Safety rules
- How to lift heavy objects.
- Accident Report card.
2012.06.18 Organizational Chart Appendix 1 Quality Manual Quality & Technical support removed from the General Manager
chart and the Warehouse clerk now reports to
the production supervisor.

2012.06.19 Material Inspection Replaces Dock Report. Completion of this H.A.C.C.P Team
Checklist checklist will ensure that raw materials are
received in good condition.

2012.06.22 Pest Control Program -Physical and chemical pest control treatment H.A.C.C.P Team

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done every six weeks.

- Inspection of warehouse and production

areas for holes now done monthly instead of
weekly.

2012.07.31 Internal Scale Record Appendix 8 Verification column added

Date Document Revision Description of History (details of revision) Requested by

(e.g
page 2)

2013.01.23 Water testing 04 Testing method for water softness updated and change Quality Assurance
procedure in specifications for conductivity updated Manager

2013.03.26 Material inspection 01 Changes were made to reflect current procedure Quality Assurance
Checklist Manager

2013.03.26 Quality Manual Minor changes in wording of document Quality Assurance

Procedures Manager
02

Addition of new documents Manual Introduction, Macro Quality Assurance

process Flowchart, Overview of responsibilities, Manager
2013.04.15 Quality Manual 00

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2013.04.29 Hydrometer Quality Assurance

Calibration Procedure Manager
New hydrometer calibration procedure and log sheet

00

2013.04.29 Update document to reflect the new refractometer used Quality Assurance
Manager
Equipment Program 03

2013.05.28 Quality Assurance

Manager
Production Cleaning 04 Changes were made to reflect current procedures
Procedures

Changecontrol/fsmsm

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Section 2.1

Manual Introduction
This document describes the food safety Management System at XYZ company. XYZ has
developed and documented a food safety management system to better satisfy the needs of its
customers and to improve management of the business.

This Manual has been prepared to define the food safety system, provide general procedures for
all activities comprising the safety system and establish responsibilities of the personnel affected
by the system.

XYZ recognize its role as a provider of quality products/services. Our high priority placed on
food safety is based on our belief and experience that commercial success and good food safety
practice and performance are long-term compatible goals.

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Section 2.2

Organisation Introduction

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Section 3.1

Normative References
 ISO 9001:2008 Quality Management System Requirements
 ISO 22000: 2005 Food Safety Management System
 Codex Alimentarius Commission

Section 3.2

Terms and Definitions

Food Safety: Concept that food will not cause harm to the consumers when it is prepared
and/or eaten according to its intended use

Food Chain: Sequence of the stages and operations involved in the production, processing,
distribution, storage and handling of a food and its ingredients, from primary production to
consumption

Product: Result of (XYZ) process/activities

Batch: A specifically identified quantity of purchased or manufactured ingredient or

product material.

Management: Coordinate activities to direct and control an organization

Testing: Determination of one or more characteristics according to procedure

Traceability: Ability to trace the history, application or location of that which is under
consideration

Validation: Obtaining evidence that the control measures managed by the HACCP plan and by
operational pre-requisite programs are capable of being effective.

Verification: Confirmation, through the provision of objective evidence, that specified

requirements have been fulfilled. The application of methods, procedures, tests and other
evaluations, in addition to monitoring to determine compliance with the HACCP plan.

Effectiveness: Extent to which planned activities are realized and planned results achieved

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Ingredient: Any material whether purchased or manufactured, that is used as a constituent

part of another manufactured material.

Non-conformance: The failure of a purchased or manufactured ingredient or product material to

meet an agreed specification. This failure may occur as a result of violation in the Prerequisite
Program or Plan.

Objective Evidence: Any documented statement of fact, information or record, either

quantitative or qualitative pertaining to the quality of an item or activity, based on observations,
measurements or tests, which can be verified.

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4. Food Safety Management System

Section 4.1 General Requirement
The food safety management system at XYZ has been developed to assist the company in its
quest for continuous improvement in its food safety performance. The international food safety
management system standard ISO 22000:2005 is being used as best practice and provides the
structure of this document.

Figure 1. Elements of an Effective Food Safety Management System

Food Safety
Policy

Continuous
Improvement

Food Safety
Planning &
Documentation
Management
review

Food Safety
Implementation

Validation &
Verification

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Quality and Food Safety Policy

XYZ, a major Manufacturer and Supplier of flavours, fragrances, essential oils, spices and food
colours is committed to ensuring that its products satisfy all required Food Safety Standards.

The employees at XYZ are personally committed to understand, meet and when possible exceed
our customer requirements through continuous improvement of our processes and a team of
highly trained staff in an ISO 22000 environment.

We are also committed to providing excellent Technical Support Services, to be creative in our
product range and to guarantee customer satisfaction by employing a team of dedicated and
experienced employees.

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FOOD SAFETY OBJECTIVE

 To achieve ISO 22000: 2005 certification by 2015

 To reduce the number of customer complaints by 50% in 2014

 Not more than 10% of products returned due to the presence of a food safety hazard.

 To achieve housekeeping scores of 90% and over at the end of each quarter

 To ensure 100% training of all production and warehouse personnel in GMP’s

 To achieve a 90% pass rate for all swab test each month

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4.2 Documentation Requirements

General

In order to ensure effective planning, operation and control processes of the FSMS in accordance
with the Food safety policy and objectives, the following documentation in four levels is
implemented as follow:

FSMS
Manual

Processes/Procedures
Description for carrying
out specific functions

Work Instructions
Detailed instructions, forms,
templates necessary to support
procedures
Records
Evidence of improving performance
Evidence that processes are being followed
and that they are effective

Control of Documents

The QA Manager and nominee shall ensure that all documents in the FSMS are properly
identified and controlled. The QA Manager shall ensure that all documents:
 Are reviewed and approved for adequacy prior to issue
 Are available at point of use
 Are updated, reviewed and approved for re-issue as necessary
 Are identified with their current version status
 Are legible, readily identifiable and retrievable

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 Of external origin are identified and their distribution is managed

 That are obsolete are stored in a history file physically and electronically.
 Documents defined as records are managed per the Control of Records procedure

Control of Records

The food safety management system records are established and maintained to provide evidence
that:

 Products and processes meet specified requirements

 The FSMS is operated in accordance with documented procedures and that it is effective.
Where required, FSMS records also include traceability information.
 Records are established by personnel performing the task, operation, or activity for which
the results need to be recorded, records are dated.
 Records are normally stored in a dry clean area by the same department that initially
establish the record
 Retention period of the FSMS records are determined on the basis of the shelf-life of the
product or the event to which the record pertains and on regulatory and contractual
requirements.

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5 Management Responsibilities
5.1 Management Commitment

Management provides evidence of its commitment to the development, implementation and

continual improvement of the food safety management system by:

 Defining the purpose and objectives of the FSMS, they are documented and
communicated in the form of the food safety policy and objectives.
 Management periodically reviews the FSMS to ensure its continuing suitability,
adequacy and effectiveness. The review evaluates current status and performance of the
FSMS and initiates actions for further improvement of the system. The process for
conducting management review is defined in section 5.8 of this manual and in
Management review procedure in the quality manual.
 Management is committed to ensuring adequate resources are made available, to establish
and support food safety initiatives
 Management is committed to communicating the importance of meeting customer as well
as regulatory and legal requirements. Management representative is responsible for
implementing this commitment by promoting awareness of customer requirements
through the organization.

Customer Focus
Determining customer requirements

Customer requirements are understood broadly to include all aspects of product offering and
associated services, which are relevant to customer satisfaction.

Customer requirements are determined and verified through the process of order review

Meeting Customer requirements

Nearly all processes and elements of the FSMS are designed and implemented specifically to
ensure that that customer’s requirements are met. This starts with provision of required training
and adequate infrastructure and suitable work environment. Next follows planning and
implementation of reliable and effective product realization processes (section 7). Finally,
activities related to product and process monitoring and verification.

Customer Satisfaction

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Focusing on customer requirements and on meeting these requirements should result in

enhancing customer satisfaction. The level of customer satisfaction is used as a measure of the
effectiveness of the entire FSMS.

Customer satisfaction is measured through:

 Review of repeat business

 Supplier performance feedback from our customers
 Review of our success in resolving customer queries

5.2 Food Safety Policy

Authority

The food safety policy is established by management representative and is approved by the
Managing Director. Any changes to the policy must likewise be approved by the Managing
Director.

Role of the policy

The main role of the food safety policy is to communicate the company’s commitment and
aspirations with regards to the FSMS and to define principal objectives for the management
system

To establish a culture of food safety management throughout the organization, focusing on

customer satisfaction and continual improvement.

The food safety policy provides a framework for establishing specific objectives and provides
direction for the continual improvement effort.

Communication

The food safety policy is posted throughout the organization and its role is explained to all
employees

The food safety policy is also communicated to customers, consumers and other interested
parties.

Reviews

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The food safety policy is periodically reviewed within the framework of management reviews of
the FSMS. This is to ensure its continual relevance and suitability. The processing for reviewing
the policy is defined in the Management review procedure.

5.3 Planning
1. Food Safety Objectives

The food safety objectives are established throughout the organization to implement the food
safety policy, to meet requirements for products and processes and to improve the FSMS
performance.

FS objectives define the direction and priority for continual improvement

FS objectives are monitored under agreed time frame for their achievement. These food safety
objectives are constantly reviewed and updated.

When establishing objectives management considers:

- The food safety policy

- Applicable legal, regulatory and other requirements
- Current business consideration
- Objectives are measurable and responsible owners are assigned.

2. Food Safety Management System Planning

The food safety management system elements and processes are planned to ensure that they
system is appropriate for its intended process and it is effective and efficient. The purpose of the
FSMS is:

- To achieve the food safety policy

- To ensure and demonstrate the ability to provide consistent products that meets customer
and regulatory requirements
- To ensure high level of customer satisfaction
- To facilitate continual improvement
- To comply with the requirements of the applicable food safety standard

The output of the FSMS planning is documented in associated procedures/process description

and in other reference documents. These documents identify and define all elements of the
processes of the food safety management system

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Changes to the FSMS are planned within the framework of the management reviews. These
changes may be in response to changing circumstances such as product, process, capacity or
other operational or organizational change; or to improve the effectiveness and efficiency of the
FSMS.

3. Product realization and verification planning

Planning of product realization, verification and validation is addressed in section 7.1 and section
8 respectively of this manual.

4. Continual improvement planning

Improvement of the management system is planned within the framework of the management
reviews. The output of this planning is expressed in the form of FS policy objectives and in
continual improvement process and management reviews.

5.4 Responsibility and Authority

The Organisation chart is a graphic presentation of the Management Structure in the
Organisation. It defines relationships and identifies the line of Authority and Responsibility. It
can be found in the appendix 1of this manual.

The responsibilities and authorities of the personnel performing the jobs affecting the
product/service are detailed in their respective job descriptions, which is available in their
personnel files and a reference kept in the food safety management system folder.

5.5 Management Representative

The Quality Assurance Manager is the designated Management Representative for the Food
Safety Management System. The Representative has the authority and responsibility to ensure:

 The food safety management system is implemented, maintained and continually

improved
 Report to top management on the performance of the FSMS, including needs for
improvement
 Promote awareness of customer requirements throughout the organization
 Coordinate communication with external parties on matters relating to the FSMS and
certification bodies
 Ensures relevant training and education of the FSMS team members

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5.6 Communication
1. External Communication

XYZ ensures that sufficient information on issues concerning food safety is available throughout
the food chain.

External communication includes:

- Where determined by the organization, communicating information about significant

hazards and risks to external interested parties.
- Receiving, documenting and responding to relevant communication from external
interested parties.
- Communicating with stakeholders, customers, regulatory and statutory authorities as well
as suppliers and contractors.

2. Internal Communication

Communication regarding the FSMS flows in two ways:

1. Management communicates to the organization the FS policy and Objectives; customer

and regulatory requirements; product and process specifications; verification and
validation requirements; and instructions on how to implement and use the FSMS.
2. The organization communicates to management information and data regarding customer
needs and expectations, customer satisfaction, FSMS performance, the effectiveness of
the FSMS and opportunities for improvement

The information is communicate through manuals, procedures, process description, instructions,

flowcharts, forms, specifications, FS records etc; and through training, on the job instruction and
meetings. Control of documents, competency and awareness and training regulate these activities

Management review meetings have a special role in ensuring proper communication between the
top management and the organization. The meetings provide the framework for the organization
to report on the status of the FSMS related issues and activities. This gives management the
opportunity to formulate policies and directives to change and/or improve the FSMS.

Minutes of all management reviews and operation meetings are recorded

Internal mail, fax, phone are also usual modes of communication.

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5.7 Emergency Preparedness and response

XYZ has established and maintained a process to encounter emergence situation related to
environment, health and safety and food safety.

5.8 Management Review

The purpose of management review is to:

- Determine the suitability, adequacy and effectiveness of the FSMS

- Consider changes to the FSMS policy and objectives
- Identify opportunities for improvement of the FSMS, processes and products

Management reviews are chaired by the Managing Director or management representative and
are attended by the food safety team.

Management reviews are conducted on a yearly basis. More frequent reviews are scheduled in
periods when organizational or product changes or circumstances require increased attention and
input from top management.

Review input

Input to the meetings is provided in a number of ways as follows:

 Follow up action from previous management reviews

 Analysis of results from verification activities e.g. results of internal audits
 Analysis of changing legislation, standards or best practices
 Analysis of major incidents involving food safety
 Organization and business changes
 External audits, inspections or statutory visits by enforcement authorities
 Customer focus
 Customer complaints and rejections
 Changes that could affect the quality management system
 Recommendations for improvement

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Review Output

Management reviews are concluded with actions related to improvement of the effectiveness of
the FSMS and updates of policies/process, plans safety and security requirements etc. The
review also identifies resource needs to implement these actions.

Results of management reviews are documented in minutes of the review meeting. The minutes
include improvement actions and assign responsibilities and allocate resources for
implementation of these actions.

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6. Resource Management
General

Resources required for implementation and improvement of the FSMS and for a addressing
customer satisfaction may include people, suppliers, information, infrastructure, work
environment and financial resources

Determination of Resources Requirements

Management representative and other personnel involved in the FSMS are responsible for
determining resource requirements for the implementation and improvement of the system.

Managing Director is responsible for determining the resources required to address customer
satisfaction. This is based on input from other personnel responsible for activities relevant to
particular aspects of customer satisfaction.

Provision of resources

The Managing Director has the responsibility and authority for the provision of resources

Allocation of resources for particular activities is integrated with the process of defining and
initiating the activity. It may take the form of personnel assignments, allocation of space or
equipment, training, procurement decisions, budgets etc.

Allocation of resources may be document in the FSMS manual, operational procedures, minutes
of meetings or any other form. Approvals of resource allocation may also be approved verbally.

Management review is the principal forum for allocation of resources for the operation and
improvement of the system. All action initiated by the review are supported by allocations of
specific resources for their necessary implementation.

6.2 Human Resources

The Managing Director is responsible for recruiting new staff

1. Competence, awareness and training

The Managing Director is responsible for identifying training needs and awareness programs
such as general orientation, rules and regulations, FSMS, safety and other issues.

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The Quality manager is responsible for internal training. This internal training focus on
increasing the level of skill in conducting inspections, good manufacturing practices and the
importance of adhering to the procedures outlined in the FSMS.

In addition training needs are often identified in response to corrective or preventive action
request as nonconformities may be caused by inadequate training.

3. Awareness and training program

XYZ provide or support the following categories of training and awareness program:

General Orientation: All new employees are given training (to an extent necessary as per their
responsibility) regarding the company’s business, food safety policy, food safety objectives and
routine job practices.

External training: External seminars, conferences and courses are provided to individual
employees on as needed basis.

Self-Study: Reading magazines, books and reports. While employees are encouraged to broaden
their knowledge through reading, in some cases self-studying may be required as formal training.

Departmental training in specific skills is often provided as on the job training.

Effectiveness of training

Effectiveness of training is evaluated using the following approaches:

 Performance evaluation of trained employees.

 Review of overall performance in areas relevant to particular training programs.
 Consideration of competency and training when investigating causes of FSMS failures
and/or process nonconformities.

Training Records

Training records are established for all types of training. Internal training are normally
established and maintained by the quality department. The company maintains as-hired
qualification records, external training records and may also have copies of some departmental
training.

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6.3 Infrastructure
Planning of new and/or modification of existing infrastructure and facilities are usually
conducted in conjunction with product or process changes, capacity and other such events.
Facilities may also be expanded or modified to improve productivity and/or FSMS, or to
improve the work environment.

Maintenance of buildings and facilities is performed by external contractors. This includes

maintenance of air conditioning, landscaping and cleaning. Repairs of buildings and other such
facilities are contracted as needed.

Process Equipment maintenance

Key process equipments and machines are regularly maintained by internal maintenance
schedule. Maintenance of software and computer equipment is contracted.

6.4 Work environment

1. Human Factors

The Managing Director is responsible for ensuring suitable social and psychological conditions
in the workplace. This includes such aspects as interaction and communication between
employees, employee harassment, conflict resolution and so forth. Relevant workplace policies
are implemented mainly through training and awareness programs and where necessary,
disciplinary actions.

2. Physical Factors

The Managing Director, Quality Manager and Production Supervisor are responsible for
identifying those operations where extreme environmental conditions could impact personnel
and result in product nonconformities. Where appropriate, limits of exposure and/or mitigating
measures shall be defined and implemented for these operations. Safety, hygiene, fire protection,
work space and walkway are identified.

3. Prerequisite programs

The Quality manager is responsible for establishing prerequisite programs in order to assure food
safety throughout the operation. The Quality manager shall consider and utilize appropriate
information such as legal, regulatory and applicable standards (local/international).

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7. Product Realization and Planning

7.1 General

In order to realize safe products during storage and distribution of food the company has
developed a food safety management system based on the requirements of ISO 2000:2005 which
is described in this document.

The company has developed a food safety manual that provides guidance and direction to the
business to help implement the food safety policy. Section 4.1 of this document summarises the
company food safety elements. These elements provide the structure of the company food safety
procedure manual. Each element is documented in a procedure and some elements may comprise
a number of procedures and additional guidelines.

7.2 Prerequisite programs (PRPs)

In order for the food safety management system to be effective a number of programs are
considered essential prerequisites, see figure 2.

Figure 4 – Prerequisite Programs

 Good hygiene practices

 Pest control

 Preventative maintenance

 Sanitation

 premises

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7.3 Preliminary Steps in enabling hazard analysis

The following seven (7) step approach is adopted to enable effective hazard analysis, refer to
figure 3 below.

1. Collate all relevant information needed to conduct hazard analysis

2. Develop a food safety (HACCP) team
3. Establish and identify packaging and delivery methods
4. Establish and identify storage conditions and shelf life
5. Establish and identify statutory and regulatory food safety requirements
6. Develop flow diagrams to provide a basis for evaluation of food safety hazards.
7. Establish and document existing control measures for each process step

Figure 3. The Seven Steps of Hazard Analysis and Critical Control Points (HACCP)

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7.4 Hazard Analysis

The principles of HACCP are used to:

 Identify food safety hazards and determine acceptable levels.

 Assess hazard to determine, for each food safety hazard identified whether its elimination
or reduction to an acceptable levels is essential to food safety.
 Select and assess an appropriate combination of control measures capable of preventing,
eliminating or reducing food safety hazards to acceptable levels. Control measures may
be managed through PRP’s or HACCP plans.
 Establish a documented HACCP plan.

A HACCP plan will be established which will, as a minimum include the following for each
critical control point

a) Food safety hazards to be controlled at the CCP

b) Control measures
c) Critical limits
d) Monitoring procedures
e) Corrections and corrective actions to be taken if critical limits are exceeded.
f) Responsibilities and authorities
g) Records of monitoring
7.5 Establishing the Operational

7.5 Establishing the Operational Prerequisite Programs

Operational prerequisites will be documented and will form an integral part of the food safety
management system. Food safety hazards controlled by the program will be established and
monitored.

7.6 Established the HACCP plan

Information regarding establishment of the HACCP plan can be found in section 7.4

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7.8 Verification

The food safety team will operate on a predetermined frequency, conducting complete inspection
of the entire facility once per year. Records will be maintained and follow-up inspections will be
done to ensure that items corrective actions or effective.

The food safety team leader will regularly monitor documentation that may indicate trends of
non-conformance and recommend corrective actions.

Results from external audits will also be considered in verification activities. All staff members
are made aware of the food safety system in place, and that food hygiene maintains a high
standard.

7.9 Traceability System

XYZ allocate unique codes to some supplier products while maintaining the supplier coder for
others. These codes and description are common to all generated documentation.

A system of product codes ensure traceability of product from any delivered batch, throughout
the food chain from goods received to subsequent delivery to customer.

7.10 Control of nonconformity

Products that are identified as non-conforming are placed on hold in the quarantine area, they
will be clearly labeled. Examples of reasons for products to be in the quarantine area include but
are not limited to:

 Products identified on hold due to recall

 Products not meeting customers’ specifications
 Products rejected due to poor quality
 Damages identified after receipt into warehouse

Procedures are in place for the control of non-conforming materials including rejection,
acceptance by concession or rework. Such procedures are implemented and employees made
aware.

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All non-conforming products are handled or disposed of according to the nature of the problem
and/or the specific requirements of the customer. Procedures are in place to investigate (i.e. root
cause analysis) and ensure final disposition by authorized persons.

Corrective action systems are established to identify and eliminate the cause of detected
nonconformities, to prevent recurrence and to bring the process or system back in control after
nonconformity is encountered. Corrective actions are document and effective records
maintained. Such actions will include:

 Reviewing nonconformities (including customer complaints)

 Reviewing trends in the monitoring results that may indicate development towards loss of
control.
 Evaluating the need for action to ensure that nonconformities do not reoccur
 Determining and implementing the actions needed
 Recording the results of the action taken
 Reviewing corrective actions taken to ensure they are effective.

Corrective actions will be discussed and agreed at regular food safety meetings.

8.0 Validation, Verification & Improvement

The food safety team will assess and evaluate the plans and associated PRP’s and will validate
that the established control measures and other programs are capable of being effective. This will
be done prior to the implementation of the HACCP plan.

Validation of Control Measures

The validation process will be documented and will include evidence

Examples of validation methods include but are not limited to:

 Process walkthrough to assess whether plans are realistic and achievable.

 Review actual results against requirements to determine whether parameters are
acceptable, i.e. they meet company and legislative requirements.
 Review of recording methods to determine where data can be recorded and how and if
forms are appropriate.
 Is the defined means of what to do when things go wrong appropriate and achievable?

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8.4 Food safety Management system Verification

Internal Audit

Audits are carried out in accordance with an annual audit schedule and performance is measured
against an established criteria. The audit report provides an opportunity for the employees to
state their findings and to add their comments.

Audit reports will be collated, analyzed and distributed according to a established distribution
list.

The Quality Assurance Manager maintains records of audit and self-assessment audit results.

8.5 Improvement
Continual Improvement

Following a review of current food safety issues, management may identify actions designed to
improve the food safety system. Such actions may be in the form of individual action items;
through to establishing working groups, projects, initiatives or programs

- Food safety performance is measured and monitored to determine whether:

- Food safety policy statement and related objectives are being achieved.
- Corrective and preventive actions are implemented and are effective
- Lessons are learned from food safety failures
- Awareness, training and communication are effective.
- Information and data from review and monitoring processes are being produced and
being used.

Continual improvement is facilitated through the use of the food safety policy, food safety
objectives and analysis of data

In addition to management reviews improvement opportunities are identified continually based

on daily feedback from their operations and other activities. Employees are also encouraged to
come forward with ideas for improving products, processes, systems, productivity and working
environment. These improvement opportunities are evaluated and prioritized and where
appropriate are implemented through the system of corrective and preventive actions.

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Updating the Food safety management System

The management system documentation is reviewed or discussed at management review

meetings. Changes are request and approved the updated documents are issued to control copy
holders. These individuals are informed to the nature of the change made and its impact on the
business.

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