FSMS Control of Monitoring Measuring Procedure | FDS1140

FSMS Control of Monitoring Measuring Procedure

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.

FSMS Control of Monitoring Measuring Procedure Activities

  • Monitoring and Measuring- General Requirements
  • Storage, Handling, and Maintenance
  • Calibration System
  • Out-Of-Tolerance Conditions
  • Control of Subcontractor Calibration
  • Test Software
  • Calibration Process Review

FSMS Control of Monitoring Measuring Procedure Forms

 

FSMS HACCP Plan Procedure | FDS1080

FSMS HACCP Plan Procedure

The FSMS HACCP Plan Procedure delineates the steps needed to develop, implement, and maintain each of the company’s HACCP plans. The procedure also helps the company develop HACCP plans that meet statutory, regulatory, and customer requirements. The procedure pertains to all processes that directly and indirectly affect the safety of the company’s food products. (14 pages, 2847 words)

FSMS HACCP Plan Responsibilities:

The HACCP Coordinator is responsible for leading development, implementation, and maintenance of the company’s HACCP Plan(s).

The HACCP Team is responsible for developing, ensuring implementation of, and maintaining the company’s HACCP system. (At a minimum, the HACCP Team is comprised of the Food Safety Team Leader and the QA Manager.)

All Employees involved in processes affecting food safety are responsible for implementing the HACCP Plan(s).

Top Management is responsible for committing to the HACCP Plan(s), communicating its ongoing commitment to the Plan(s), and for giving final approval to the HACCP Plan(s).

FSMS HACCP Plan Definitions:

Food safety hazard – Biological, chemical, or physical agent in food – or condition of food – with the potential to cause an adverse health effect.  Food safety hazards include allergens (e.g., peanuts).

HACCPHazard Analysis and Critical Control Point – a systematic approach to identification, evaluation, and control of food safety hazards.

HACCP Plan – Written document, based on HACCP principles, that delineates food safety procedures to be followed by the company.

HACCP System – Result of implementing the company’s HACCP Plan.

HACCP Team – Persons responsible for developing, implementing, and maintaining the company’s HACCP system.

FSMS HACCP Plan Procedure Activities

  • Developing a HACCP Plan
  • Implementing a HACCP Plan
  • HACCP Plan Review
  • HACCP Plan Revision

FSMS HACCP Plan Procedure Forms

 

 

FSMS Receiving Inspection Procedure | FDS1110

FSMS Receiving Inspection Procedure

The FSMS Receiving Inspection Procedure outlines the steps for the receiving and inspection of materials, components, parts, finished goods, etc. and the stocking of these items or the disposition of rejected items. The procedure applies to the receipt of all inventory items. (8 pages, 1140 words)

Receiving should visually examine all incoming shipments for apparent package damage promptly. If the shipment has apparent damage, Receiving should notify the Food Safety Team Leader immediately. The Food Safety Team Leader should decide to either accept or reject the shipment from the carrier. Damaged incoming shipments should cause a nonconformity report to be issued.

Receiving should inspect the shipment for conformance to specific inspection requirements listed on the PO and for conformance to company requirements. If different materials are included in the shipment, each will be segregated and inspected accordingly.

FSMS Receiving Inspection Responsibilities:

Warehouse Personnel are responsible for receiving materials, inspecting incoming shipments for completeness and integrity (and rejecting out-of-compliance shipments), and forwarding all paperwork to Purchasing for payment.

The Accounting Manager and Accounts Payable are responsible for payment of invoices only after satisfactory completion or delivery of goods or services has been made.

The Food Safety Team Leader is responsible for reviewing all rejections by the Food Inspector, completing Part III of the Receiving and Inspection Report, and forwarding the R&IP to Purchasing.

The Food Inspector is responsible for inspecting and authorizing or rejecting incoming food and food ingredients on the basis of food safety.

FSMS Receiving Inspection Procedure Activities

  • Receiving
  • Inspection
  • Rejection, Discrepancies, and Disposition
  • Stocking
  • Receiving and Inspection Review

FSMS Receiving Inspection Procedure Forms