Procedures to manage traceability information shall include a means to link and record the flow of information concerning materials and products, if needed. Procedures shall be established to deal with nonconformity in the traceability system.
These procedures should include corrections and corrective actions. Steps for the ISO design 1. Position in the feed and food chain. The organization shall determine its position in the food chain by at least identifying its suppliers and customers. The organization shall determine and document the flow of materials within its control in a manner which meets the objectives of the traceability system. Open navigation menu.
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Flag for inappropriate content. Download now. Related titles. Carousel Previous Carousel Next. Jump to Page. Search inside document. ISO standard Food safety team leader Top management shall appoint a food safety team leader who, irrespective of other responsibilities, shall have the responsibility and authority: 1. Manage a food safety team and organize its work, 2. Ensure relevant training and education of the food safety team members 3. Ensure that the food safety management system is established, implemented, maintained and updated, and 4.
Top management shall ensure that the food safety policy: 1. Is appropriate to the role of the organization in the food chain, 2. Conforms with both statutory and regulatory requirements and with mutually agreed food safety requirements of customers, 3. Is communicated, implemented and maintained at all levels of the organization, 4. Is reviewed for continued suitability, 5. Adequately addresses communication, and 6. Is supported by measurable objectives.
Management commitment of ISO Top management shall provide evidence of its commitment to the development and implementation of the food safety management system and to continually improving its effectiveness by: 1. Showing food safety is supported by the business objectives of the organization, 2. Communicating to the organization the importance of meeting the requirements of this standard, any statutory and regulatory requirements, as well as customer requirements relating to food safety, 3.
Establishing the food safety policy, 4. Conducting management reviews, and 5. Ensuring the availability of resources. Records shall remain legible, readily identifiable and retrievable. A documented procedure shall be established to define the controls needed to: 1. Review and update documents as necessary, and re-approve documents, 3. Ensure that changes and the current revision status of documents are identified, 4.
Ensure that relevant versions of applicable documents are available at points of use, 5. Ensure that documents remain legible and readily identifiable, 6. Ensure that relevant documents of external origin are identified and their distribution controlled, and 7. Effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain, 2.
Ensure that the organization conforms to its stated food safety policy, 3. Demonstrate such conformity to relevant interested parties, 4. Seek certification or registration of its food safety management system by an external organization, make a self-assessment or self-declaration of conformity to this international standard, 5.
Plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer, 6. Demonstrate compliance with applicable statutory and regulatory food safety requirements, 7. This review shall include, but is not limited to, the following: 1. Traceability test results; 2. Traceability audit findings; 3. Changes to product or processes; 4. Traceability-related information provided by other organizations in the feed and food chain; 5.
The purpose of this process is to define the activities required to ensure that product realization and planning encompasses the determination of product and process quality objectives, development of required processes, documentation and records. Product quality objectives are defined in drawings and specifications, contracts, standards, samples, workmanship standards, and applicable legal and regulatory requirements.
The purpose of this process is to ensure that all inspection and test equipment used for product and process verification is calibrated against nationally traceable standards at specified intervals and that such devices are available to ensure continuity of measurement capability. This document describes the methods for measuring, monitoring and interpreting customer satisfaction to determine if you are meeting customer requirements.
The purpose of this process is to moitor, measuring and take appropriate corrective action from customer complaints and feedback. Iso Documents After completing the Gap Analysis you will have a list of activities and processes that comply and ones that do not comply GAPs. Work Instuction Template Work instructions are low-level documents showing operational detail. They are optional.
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