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|ISO 22000 Food Safety Procedures Manual||$ 197.00|
The FSMS Control of Monitoring Measuring Procedure establishes a standard method for the use, calibration, record keeping and maintenance of monitoring and measuring methods and equipment. The procedure applies to personnel performing monitoring and measurement activities needed to provide evidence of conformity of product to determined requirements. (10 pages, 1848 words)
What exactly does monitoring mean? It’s the regular measurement or observation of a critical control point to make sure the product does not go outside of its critical limits. There are certain devices used to collect data and measure, gauge, test, inspect, or otherwise examine items to determine their compliance with specifications. Reference and working standards are terms used in this procedure. What are these? A reference standard is a standard of the highest order of accuracy in a calibration system, establishing the basic accuracy values for that system. A working standard is designated measuring equipment used in a calibration system as a medium for transferring the basic value of reference standards to lower echelon transfer standards or other measuring and test equipment.
FSMS Control of Monitoring Measuring Procedure Responsibilities:
The Quality Assurance Manager is responsible for the measuring instrument (device) calibration program.
The Purchasing Manager and the Quality Assurance Manager are responsible for assuring subcontractor’s monitoring and measuring system is adequate to assure food safety requirements.
All Employees are responsible for verifying that instruments they use are within their calibration periods and ensuring that instruments they use are capable of measuring to the required accuracy and tolerance.