- We review current development and updation of documentation based on the opted standard for food safety. This will cover the following areas:
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- Product characteristics – raw material, ingredients, product-contact and end products
- Preliminary steps to enable hazard analysis
- Hazard identification and determination of acceptable levels
- Hazard identification & selection / assessment of control measures
- Establishment of the operational Pre-requisite programs (PRPs)
- Development of flow charts, system procedure, SOPs, work instructions for all requirements related to above, fixing of responsibilities, monitoring and reporting mechanisms.
- Process validation and Cleaning validation
- Establishment of the Certifications plan
- Critical limit identification & validation
- Monitoring procedures
- Corrective action procedure
- Verification planning
- Review, establish a Traceability system
- Validation, verification and improvement of the food safety management system
- Review and designing / changes of forms and formats – review and design to cover all the aspects of operations.
- Development of traceability systems from raw material to finished products through DPRs / log sheet and look at the possibility of getting them into a production control software.