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|ISO 22000 Food Safety Procedures Manual||$ 197.00|
The FSMS Manufacturing Procedure delineates the processes used to manufacture, inspect, package, and release safe products for customer use. The procedure applies to all personnel involved in the handling, production, and inspection of company products and ingredients. (6 pages, 1429 words)
The assigned material handler should pull the indicated items and record the quantity and location pulled from on the pick list. The handler should mark the pulled package/container with the work order number(s) to which it is being issued, especially if those items are being pulled for more than one work order at the same time and location. If ingredient packages/containers must be broken to issue the correct quantity, the material handler shall place the correct quantity into an appropriate container and clearly label the container with the ingredient name, quantity, purchase order number, and work order number.
FSMS Manufacturing Responsibilities:
Warehouse Personnel are responsible for picking product materials (ingredients, additives, etc.) for production.
The Food Safety Team Leader is responsible for reviewing revisions to manufacturing practices, to ensure potential food safety hazards have been adequately addressed.
The Production Manager is responsible for managing the company’s production process(es), ensuring that all personnel, materials, and equipment needed to create and maintain the production schedule are available and able to function as expected. The Production Manager is also responsible for ensuring that the Production Manager receives adequate training to perform their assigned duties.
The Manufacturing Manager is responsible for producing the company’s end product(s) in a manner that ensures food safety and meets statutory/regulatory and customer requirements.
The Quality Control Manager is responsible for monitoring and measuring all manufacturing (product realization) processes, to ensure company products conform to food safety requirements.