Food Safety And Quality Manual
A foods security and quality manual need to outline the structure of the food security and quality management system for a foods manufacturing or processing organisation. It will also provide a central position to identify all the linked methods, policies and forms. The manual really should:
be manufactured accessible to all pertinent staff both electronically as a read-only file or in paper kind
integrate entirely with the HACCP food safety plan and linked documentation
define how the organisational construction and connected private responsibilities have been formulated to make sure foods security and compliance with defined products top quality and approach standards
have an situation date
problem amount and be formally authorised i.e. signed off
describe how the guide will be updated if there is a want to adjust a statement in the guide and who is authorised to undertake the amendment and also authorise the adjustments ahead of re-issue
reference the scope of the foods safety and quality management system i.e. how much of the enterprise is addressed by the manual and
reference any high quality or foods safety management system expectations that the manual has been created to comply with e.g. BRC International Common, ISO 9000, ISO 22000 and any sections of the system common that are not applicable and why the organisation feels that they are not applicable.
Instruction programmes need to be in area and be effective to ensure that all staff understand their portion in food security and high quality management and the elements of the manual that are applicable to their function responsibilities
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