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- Words: 2,360
- Pages: 17
Document #:
Company Name
Title : HAC (FSS)
FOOD SAFETY SYSTEM MANUAL HAC CAUTION: This manual is property of the company. No one can reproduce or made any change in the manual without written permission of MR prior approval from CE. (Controlled Copy) “Controlled Copy” Issued as per distribution list With identification “Controlled Document” “Un-Controlled Copy” Issued by Management Representative With the identification of mark “Un-Controlled Document”
Signature
WRITTEN BY: APPROVED BY:
Date
Management Representative Chief Executive
Company Address:
Revision #: 00
Issue # : 00
Approved by : CEO
1 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
DISTRIBUTION LIST COPY
Revision #: 00
COPY HOLDER
1
Chief Executive
2
Managing Director
3
Production Manger
4
Management Representative
5
Office Copy / Record Copy
Issue # : 00
Approved by : CEO
2 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION I I.
TABLE OF CONTENTS
Revision #: 00
Amendment sheet Company Profile Company Scope Products Definitions HAC Requirements
Issue # : 00
Approved by : CEO
3 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
FOOD SAFETY SYSTEM REQUIREMENTS 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0
Revision #: 00
Management commitment Document and information management Purchasing Process control Inspection & testing Inspection, measuring & testing Response to nonconformance Maintenance & verification
Issue # : 00
Approved by : CEO
4 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION I
Amendment sheet REV. #
DATE
INITIATEDBY
Revision #: 00
PAGE #
Issue # : 00
SECTION
NATURE OF AMENDMENT
Approved by : CEO
MADE BY
5 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION II
Company Profile
Revision #: 00
Issue # : 00
Approved by : CEO
6 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION III
Company Scope The Food Safety System is aimed achieving customer satisfaction and regulatory compliance through the development and use of appropriate food safety systems employing the principles HAC as described by codex Alimentarius. This manual is applicable to food business, food safety, quality & customer needs. The confidence in production of safe quality food is adherence to HAC principles. Vision Global Leading Organization by Knowledge, Ethics and Commitment aspiring to be the most ired and respected company in the industry we function. Mission To enlighten the world with a view to achieve sustainable competition, enabling customer choice and value for money, contributing to the development of an environment that is healthy and progressive. We will provide completely. Our reliable & high quality products, solutions, services resulting in customer loyalty, fair profit and an inspired human capital. Objective Our key objective is to provide highly efficient, flexible and cost-effective natural ways of health to mankind Commitment Our commitment to total quality and superior customer satisfaction distinguish us as a leader in herbal and natural food industry. Core Values Core Values are as under We keep Honesty and Integrity as our platform for Success; we deliver more than we promise. We are ionate about what we do. We deliver “true” quality as we are more customers health focused. We benchmark efficiency through Teamwork and professionalism. We possess advanced knowledge, valuable expertise and extensive experience. We believe in fairness and meritocracy. We are very caring and socially responsible.
Revision #: 00
Issue # : 00
Approved by : CEO
7 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION IV
Company Products
Revision #: 00
Issue # : 00
Approved by : CEO
8 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION IV
DEFINITIONS Corrective Action: Actions undertaken by the organization to clear deviations or non-conformity to satisfy system requirements and improve effectiveness of the system. Critical Control Point (C): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical Limit: -
A criterion, which specifies the acceptability and unacceptability.
C Decision Tree: A state of art approach that systematically decides where is C in form of a sequence of questions to be considered in the process. Organization: Organizations providing products or services with the food chain from production preparation, processing, packaging, storage and distribution until the point of consumption. HAC Plan: A document prepared in accordance with the HAC principle ensuring control of hazards which are significant for food safety in the segment of the food chain under consideration and controls. HAC System: - A food safety management system that identifies, evaluates and controls hazards, which are significant for food safety. Hazard Analysis: - The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HAC plan. Monitoring: To conduct a planned sequence of observations or measurements of control parameters to assess whether the C’s are controlled by the food organization. SSOP: -
Sanitation Standard Operation Procedures.
Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HAC plan.
Revision #: 00
Issue # : 00
Approved by : CEO
9 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION IV
GENERAL This document specifies the quality management system. The systems aimed at achieving customer satisfaction by consistently providing conforming product and meeting or exceeding customer and applicable regulatory requirements through application of the system, continuous improvement and the prevention of nonconformity. This document ensures that the company adequately identifies customer requirements, through all quality management system processes, to achieve customer satisfaction with a closed-loop Process Model methodology.
Revision #: 00
Issue # : 00
Approved by : CEO
10 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
FOOD SAFETY SYSTEM REQUIREMENTS
Revision #: 00
Issue # : 00
Approved by : CEO
11 of 17
Document #:
Company Name 1.0
Title : HAC (FSS) Manual
Management Commitment. 1.1 General The Management has established, documented and maintained a quality and food safety system as a means of ensuring that product conforms to specified requirements. Management has provided a food safety system covering the requirements of the food safety plan. The system manual included programs. The food business management has effectively and appropriately implemented the food safety system satisfying HAC principles and documenting all necessary procedures.
1.2
Food Safety Policy The top Management has defined and documented the food safety Policy appropriate to regulatory needs, product requirements and the needs of the customers. Policy is communicated at all levels.
1.3
Organization, Responsibilities and Authorities Responsibilities and Authorities has defined and documented.
1.4
Food Safety Officer The top Management has appointed a food Safety Officer (FSO) that ensures the maintenance, the performance improvement of the system and controls the hazards during the activities with in the organizations.
1.5
Management Review The FSO and top Management reviewed the quality and FSS at least once each year to ensure their continuing suitability and effectiveness in satisfying the requirements of this standard including those requirements relevant to the Food Safety Policy, the organizations objectives and the food safety plan. Records maintained.
1.6
Training The Management has established and maintained for identifying the training needs and provide for the appropriate training of all personnel performing activities affecting quality and food safety. Appropriate records of training have maintained. Relevant Documents Food safety policy Organization chart Responsibilities Procedure for MRM Regulatory requirements Safety plan and program Procedure for training
Revision #: 00
Issue # : 00
Approved by : CEO
12 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
Document and Information Management 2.0 General The procedures has been established and maintained to control all documents and information that relate to the requirements of FSS including documents of external origin such as food standards, codes, HAC principles and customer supplied data controlled. 2.1 Document and Information Approval and Issue The documents and information has been reviewed and approved for appropriateness by the FSO prior to issue or reissue following changes. A control master list identifying the current approved revision has established and be made readily available to all personnel to preclude the use of invalid/obsolete documents. This control has ensured that: 2.1.1. The current issues of appropriate documents are available at all locations where operation essential to the quality and the FSS are performed; 2.1.2. Invalid and/ or obsolete documents are promptly remove from all points of issue or use, or otherwise assured against unintentional use; 2.1.3. Any retained obsolete documents identified. 2.1.4. Where practical the change identified in the document. 2.2
Records The procedures for the record control methods of identification, retention and archiving of records which demonstrate the status of all aspects and operations of the quality and FSS. The records stored in a manner which ensures that they remain legible. Associated Documents Procedure for document and record control
Revision #: 00
Issue # : 00
Approved by : CEO
13 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
3.1
Purchasing Process
3.2
Purchasing Process Procedure established and maintained control all aspects of the purchasing process such that purchased goods and services conform to the producers quality and FSS requirements
3.3
Purchasing Controls 3.2.1
Suppliers are selected to ensure their ability to supply conforming goods and services;
3.2.2
An ongoing review is undertaken of the selected suppliers to ensure their continuing ability to soupy conforming goods and services;
3.2.3
Documented purchase specifications are developed and utilized for the purchase of goods and services which affect product food safety, critical safety characteristics and requirements must be defined;
3.2.4
Purchasing documents must clearly describe and define the producers requirements and make reference to the documented purchase specifications for all goods and services which may affect product food safety;
3.2.5
Purchasing documentations must be reviewed and authorized for adequacy prior to issue;
3.2.6
Records maintained 3.3
Good Receiving, Inspection and Storage The producer must ensure that incoming material, including Customer Supplied Material is:
3.3.1. To damage or deterioration prior to storage; 3.3.2. Not used or processed until it has been inspected or otherwise verified as conforming to specified requirements. Verification of conformance to the specified requirements shall be in accordance with the quality and FSS, HAC principles and/or documented procedures; 3.3.3. Stored in a manner which will minimize deterioration and damage and ensure its suitability for processing; 3.3.4. Incoming material identified and inspected. Associated Documents
Revision #: 00
Issue # : 00
Approved by : CEO
14 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
Procedure for Purchasing Incoming / in process inspection. 4.0 Process Control 4.1 General To ensure the food safety and to prevent the risk of nonconformance or unsafe product HAC principles and relevant ing systems, which may include Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) as applicable 4.1.1
Conformance with food safety, regulatory, legislative, producer and customer requirements must be identified, planned and monitored through the development and implementation of quality and HAC plans.
4.1.2
Verification and validation of quality and HAC plans.
4.1.3
HAC plans reviewed whenever and changes occur within the production process, handling, storage, product delivery systems or in the supply of raw materials.
4.1.4
HAC plans periodically reviewed.
4.1.5
Records maintained.
4.2 Implementation The procedure plan and work instruction are implemented in a manner which ensures that food safety is not compromise through out all processes including the production packaging storage and final delivery. Delivered food must meet all relevant food safety, regulatory, legislative, producer and customer requirements. 4.3 Identification and Traceability Product clearly identified from receipt, through out the production process, during storage and during transportation to the customer. Finished product has required by food safety regulatory legislative, producer and customer requirements, as appropriate. A system has been developed which enables product to be traceable for product Recall purposes. Appropriate records of product identification, distribution and delivery from the producer to the customer must be maintained. Appropriate record maintained.
Revision #: 00
Issue # : 00
Approved by : CEO
15 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
4.4 Product Recall Procedure for product recall has been developed and maintained. Associated documents Process flow chart Process Description Material Inspection-Incoming Inspection In process Inspection HAC Plans C’s Tree Material Handling 5.0 Inspection and Testing 5.1 General Procedure for inspection testing has been developed for all the stages of the productions storage and delivery. Inspection testing status defined. 5.2
Procedure for Inspection testing
6.0 Inspection, Measuring and Test Equipment 6.1 Inspection, Measuring and Test Equipment Procedure Procedures has been established and maintained to ensure that all inspection, measuring and test equipment must be maintained in a condition and used in a manner where the accuracy ad precision of the equipment is not jeopardized. Calibration status for the equipment defined. Associated documents Procedure for testing of measuring devices Calibration certificates
Revision #: 00
Issue # : 00
Approved by : CEO
16 of 17
Document #:
Company Name
7.0
Title : HAC (FSS) Manual
Response to Non-conformance 7.1 General The procedure has been established and maintained to ensure that product does not confirm to specify requirements is prevented from un international use or external transportation. Corrective action taken.
7.2
Control of non-conformance product The procedure of control of nonconforming raw material or product defined. 7.3 Corrective Action Corrective Action against the failure defined that clearly indicates the customer complains details, investigation of the problem, their causes. Associated documents Procedure for control of nonconforming Procedure for control of corrective action
8.0
Maintenance and Verification 8.1
Maintenance and Verification Procedure The producer has established, maintained and implemented for internal audits of the FSS.
8.1
The following criteria have developed;
8.1.1. 8.1.2. 8.1.3. 8.1.4. 8.1.5.
Internal audits scheduled twice in a year Auditors training. Auditors Independent to functions Internal audits plan The results of the internal audits and action, to be reviewed 8.1.6. Record maintained
Revision #: 00
Issue # : 00
Approved by : CEO
17 of 17
Company Name
Title : HAC (FSS)
FOOD SAFETY SYSTEM MANUAL HAC CAUTION: This manual is property of the company. No one can reproduce or made any change in the manual without written permission of MR prior approval from CE. (Controlled Copy) “Controlled Copy” Issued as per distribution list With identification “Controlled Document” “Un-Controlled Copy” Issued by Management Representative With the identification of mark “Un-Controlled Document”
Signature
WRITTEN BY: APPROVED BY:
Date
Management Representative Chief Executive
Company Address:
Revision #: 00
Issue # : 00
Approved by : CEO
1 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
DISTRIBUTION LIST COPY
Revision #: 00
COPY HOLDER
1
Chief Executive
2
Managing Director
3
Production Manger
4
Management Representative
5
Office Copy / Record Copy
Issue # : 00
Approved by : CEO
2 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION I I.
TABLE OF CONTENTS
Revision #: 00
Amendment sheet Company Profile Company Scope Products Definitions HAC Requirements
Issue # : 00
Approved by : CEO
3 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
FOOD SAFETY SYSTEM REQUIREMENTS 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0
Revision #: 00
Management commitment Document and information management Purchasing Process control Inspection & testing Inspection, measuring & testing Response to nonconformance Maintenance & verification
Issue # : 00
Approved by : CEO
4 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION I
Amendment sheet REV. #
DATE
INITIATEDBY
Revision #: 00
PAGE #
Issue # : 00
SECTION
NATURE OF AMENDMENT
Approved by : CEO
MADE BY
5 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION II
Company Profile
Revision #: 00
Issue # : 00
Approved by : CEO
6 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION III
Company Scope The Food Safety System is aimed achieving customer satisfaction and regulatory compliance through the development and use of appropriate food safety systems employing the principles HAC as described by codex Alimentarius. This manual is applicable to food business, food safety, quality & customer needs. The confidence in production of safe quality food is adherence to HAC principles. Vision Global Leading Organization by Knowledge, Ethics and Commitment aspiring to be the most ired and respected company in the industry we function. Mission To enlighten the world with a view to achieve sustainable competition, enabling customer choice and value for money, contributing to the development of an environment that is healthy and progressive. We will provide completely. Our reliable & high quality products, solutions, services resulting in customer loyalty, fair profit and an inspired human capital. Objective Our key objective is to provide highly efficient, flexible and cost-effective natural ways of health to mankind Commitment Our commitment to total quality and superior customer satisfaction distinguish us as a leader in herbal and natural food industry. Core Values Core Values are as under We keep Honesty and Integrity as our platform for Success; we deliver more than we promise. We are ionate about what we do. We deliver “true” quality as we are more customers health focused. We benchmark efficiency through Teamwork and professionalism. We possess advanced knowledge, valuable expertise and extensive experience. We believe in fairness and meritocracy. We are very caring and socially responsible.
Revision #: 00
Issue # : 00
Approved by : CEO
7 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION IV
Company Products
Revision #: 00
Issue # : 00
Approved by : CEO
8 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION IV
DEFINITIONS Corrective Action: Actions undertaken by the organization to clear deviations or non-conformity to satisfy system requirements and improve effectiveness of the system. Critical Control Point (C): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical Limit: -
A criterion, which specifies the acceptability and unacceptability.
C Decision Tree: A state of art approach that systematically decides where is C in form of a sequence of questions to be considered in the process. Organization: Organizations providing products or services with the food chain from production preparation, processing, packaging, storage and distribution until the point of consumption. HAC Plan: A document prepared in accordance with the HAC principle ensuring control of hazards which are significant for food safety in the segment of the food chain under consideration and controls. HAC System: - A food safety management system that identifies, evaluates and controls hazards, which are significant for food safety. Hazard Analysis: - The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HAC plan. Monitoring: To conduct a planned sequence of observations or measurements of control parameters to assess whether the C’s are controlled by the food organization. SSOP: -
Sanitation Standard Operation Procedures.
Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HAC plan.
Revision #: 00
Issue # : 00
Approved by : CEO
9 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
SECTION IV
GENERAL This document specifies the quality management system. The systems aimed at achieving customer satisfaction by consistently providing conforming product and meeting or exceeding customer and applicable regulatory requirements through application of the system, continuous improvement and the prevention of nonconformity. This document ensures that the company adequately identifies customer requirements, through all quality management system processes, to achieve customer satisfaction with a closed-loop Process Model methodology.
Revision #: 00
Issue # : 00
Approved by : CEO
10 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
FOOD SAFETY SYSTEM REQUIREMENTS
Revision #: 00
Issue # : 00
Approved by : CEO
11 of 17
Document #:
Company Name 1.0
Title : HAC (FSS) Manual
Management Commitment. 1.1 General The Management has established, documented and maintained a quality and food safety system as a means of ensuring that product conforms to specified requirements. Management has provided a food safety system covering the requirements of the food safety plan. The system manual included programs. The food business management has effectively and appropriately implemented the food safety system satisfying HAC principles and documenting all necessary procedures.
1.2
Food Safety Policy The top Management has defined and documented the food safety Policy appropriate to regulatory needs, product requirements and the needs of the customers. Policy is communicated at all levels.
1.3
Organization, Responsibilities and Authorities Responsibilities and Authorities has defined and documented.
1.4
Food Safety Officer The top Management has appointed a food Safety Officer (FSO) that ensures the maintenance, the performance improvement of the system and controls the hazards during the activities with in the organizations.
1.5
Management Review The FSO and top Management reviewed the quality and FSS at least once each year to ensure their continuing suitability and effectiveness in satisfying the requirements of this standard including those requirements relevant to the Food Safety Policy, the organizations objectives and the food safety plan. Records maintained.
1.6
Training The Management has established and maintained for identifying the training needs and provide for the appropriate training of all personnel performing activities affecting quality and food safety. Appropriate records of training have maintained. Relevant Documents Food safety policy Organization chart Responsibilities Procedure for MRM Regulatory requirements Safety plan and program Procedure for training
Revision #: 00
Issue # : 00
Approved by : CEO
12 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
Document and Information Management 2.0 General The procedures has been established and maintained to control all documents and information that relate to the requirements of FSS including documents of external origin such as food standards, codes, HAC principles and customer supplied data controlled. 2.1 Document and Information Approval and Issue The documents and information has been reviewed and approved for appropriateness by the FSO prior to issue or reissue following changes. A control master list identifying the current approved revision has established and be made readily available to all personnel to preclude the use of invalid/obsolete documents. This control has ensured that: 2.1.1. The current issues of appropriate documents are available at all locations where operation essential to the quality and the FSS are performed; 2.1.2. Invalid and/ or obsolete documents are promptly remove from all points of issue or use, or otherwise assured against unintentional use; 2.1.3. Any retained obsolete documents identified. 2.1.4. Where practical the change identified in the document. 2.2
Records The procedures for the record control methods of identification, retention and archiving of records which demonstrate the status of all aspects and operations of the quality and FSS. The records stored in a manner which ensures that they remain legible. Associated Documents Procedure for document and record control
Revision #: 00
Issue # : 00
Approved by : CEO
13 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
3.1
Purchasing Process
3.2
Purchasing Process Procedure established and maintained control all aspects of the purchasing process such that purchased goods and services conform to the producers quality and FSS requirements
3.3
Purchasing Controls 3.2.1
Suppliers are selected to ensure their ability to supply conforming goods and services;
3.2.2
An ongoing review is undertaken of the selected suppliers to ensure their continuing ability to soupy conforming goods and services;
3.2.3
Documented purchase specifications are developed and utilized for the purchase of goods and services which affect product food safety, critical safety characteristics and requirements must be defined;
3.2.4
Purchasing documents must clearly describe and define the producers requirements and make reference to the documented purchase specifications for all goods and services which may affect product food safety;
3.2.5
Purchasing documentations must be reviewed and authorized for adequacy prior to issue;
3.2.6
Records maintained 3.3
Good Receiving, Inspection and Storage The producer must ensure that incoming material, including Customer Supplied Material is:
3.3.1. To damage or deterioration prior to storage; 3.3.2. Not used or processed until it has been inspected or otherwise verified as conforming to specified requirements. Verification of conformance to the specified requirements shall be in accordance with the quality and FSS, HAC principles and/or documented procedures; 3.3.3. Stored in a manner which will minimize deterioration and damage and ensure its suitability for processing; 3.3.4. Incoming material identified and inspected. Associated Documents
Revision #: 00
Issue # : 00
Approved by : CEO
14 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
Procedure for Purchasing Incoming / in process inspection. 4.0 Process Control 4.1 General To ensure the food safety and to prevent the risk of nonconformance or unsafe product HAC principles and relevant ing systems, which may include Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) as applicable 4.1.1
Conformance with food safety, regulatory, legislative, producer and customer requirements must be identified, planned and monitored through the development and implementation of quality and HAC plans.
4.1.2
Verification and validation of quality and HAC plans.
4.1.3
HAC plans reviewed whenever and changes occur within the production process, handling, storage, product delivery systems or in the supply of raw materials.
4.1.4
HAC plans periodically reviewed.
4.1.5
Records maintained.
4.2 Implementation The procedure plan and work instruction are implemented in a manner which ensures that food safety is not compromise through out all processes including the production packaging storage and final delivery. Delivered food must meet all relevant food safety, regulatory, legislative, producer and customer requirements. 4.3 Identification and Traceability Product clearly identified from receipt, through out the production process, during storage and during transportation to the customer. Finished product has required by food safety regulatory legislative, producer and customer requirements, as appropriate. A system has been developed which enables product to be traceable for product Recall purposes. Appropriate records of product identification, distribution and delivery from the producer to the customer must be maintained. Appropriate record maintained.
Revision #: 00
Issue # : 00
Approved by : CEO
15 of 17
Document #:
Company Name
Title : HAC (FSS) Manual
4.4 Product Recall Procedure for product recall has been developed and maintained. Associated documents Process flow chart Process Description Material Inspection-Incoming Inspection In process Inspection HAC Plans C’s Tree Material Handling 5.0 Inspection and Testing 5.1 General Procedure for inspection testing has been developed for all the stages of the productions storage and delivery. Inspection testing status defined. 5.2
Procedure for Inspection testing
6.0 Inspection, Measuring and Test Equipment 6.1 Inspection, Measuring and Test Equipment Procedure Procedures has been established and maintained to ensure that all inspection, measuring and test equipment must be maintained in a condition and used in a manner where the accuracy ad precision of the equipment is not jeopardized. Calibration status for the equipment defined. Associated documents Procedure for testing of measuring devices Calibration certificates
Revision #: 00
Issue # : 00
Approved by : CEO
16 of 17
Document #:
Company Name
7.0
Title : HAC (FSS) Manual
Response to Non-conformance 7.1 General The procedure has been established and maintained to ensure that product does not confirm to specify requirements is prevented from un international use or external transportation. Corrective action taken.
7.2
Control of non-conformance product The procedure of control of nonconforming raw material or product defined. 7.3 Corrective Action Corrective Action against the failure defined that clearly indicates the customer complains details, investigation of the problem, their causes. Associated documents Procedure for control of nonconforming Procedure for control of corrective action
8.0
Maintenance and Verification 8.1
Maintenance and Verification Procedure The producer has established, maintained and implemented for internal audits of the FSS.
8.1
The following criteria have developed;
8.1.1. 8.1.2. 8.1.3. 8.1.4. 8.1.5.
Internal audits scheduled twice in a year Auditors training. Auditors Independent to functions Internal audits plan The results of the internal audits and action, to be reviewed 8.1.6. Record maintained
Revision #: 00
Issue # : 00
Approved by : CEO
17 of 17
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