Internal Auditing Procedure
Internal Inspection and Auditing Procedure
Inspection and Audit Program
Inspection and Audit Plan
4.0 Food Safety Management System (Desk Audit)
4.1 General Requirements
4.2.1 Documentation
4.2.2 Control of Documents
4.2.3 Control of Records
5.0 Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
5.4 Responsibility & Authority
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness & Response
5.8 Management Review
6.0 Resource Management
6.1 Provision of Resource
6.2 Human Resource
6.3 Infrastructure
Work Environment
7.0 Planning & Realization of Safe Products
7.1 General Requirements
7.2 Prerequisite Programs (PRPs)
7.2.3 Information based on CODEX (or any other)
7.3 Preliminary Steps to enable Hazard Analysis
7.3.1 Preliminary steps to enable hazard analysis
7.3.2 food Safety Team
7.3.3.1 Product characteristics, raw materials, ingredients and product contact materials
7.3.3.2 Finished Product Characteristics
7.3.4 Intended use
7.3.5.1 Flow diagrams, process flow and control measure
7.3.5.2 description of process flow and measure control
7.4 Hazard Analysis
7.4.2.1 Hazard identification and determining level of acceptability
7.4.3 Hazard Analysis
7.4.4 Control methods, section and evaluation
7.5 Establishing the Operational Prerequisite Programs (OPRPs)
7.6 Establishing the HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identifying critical control points
7.6.3 Determining Critical Limits
7.6.4 Monitoring systems
7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP Plan
7.8 Verification Planning
7.9 Traceability System
7.10 Control of Non-Conformity
8.0 Validation, Verification and Improvement of the Food Safety Management System
8.1 General Requirements
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring
8.4 Food Safety Management System verification
8.5 Improvement