The FSMS Hazard Analysis Preparation Procedure ensures accurate, thorough, and effective hazard analysis to guarantee the safety and efficacy of food products and/ingredients under the company’s control. It also ensures that products conform to customer and statutory/regulatory requirements. The procedure applies to all company Personnel involved in the hazard analysis process. (8 pages, 1150 words)
FSMS Hazard Analysis Preparation Responsibilities:
The Food Safety Team Leader is responsible for preparing a Flow Diagram for each product or process category covered by the Food Safety Management System and for verifying the accuracy of those diagrams.
The Food Safety Team Leader is responsible for selecting members of the Food Safety Team and managing them throughout the hazard analysis planning process.
The Human Resources Manager is responsible for maintaining records of training and qualifications for members of the Food Safety Team.
The Legal Manager is responsible for maintaining an awareness of statutory/regulatory requirements pertaining to food safety and for advising the company of those requirements.
Top Management is responsible for appointing a Food Safety Team Leader to conduct/manage hazard analyses.
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Use the ISO 22000 Procedures Manual to simplify the tasks of producing your Food Safety Management System and/or writing your Food Safety Procedures to comply with ISO 22000 and HACCP. Your purchase includes editable Microsoft Word documents for the following: