Food safety management programs: applications, best practices and compliance

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Summary / review / table of contents

Machine generated contents note: ch. 1 Introduction to Food Safety -- HACCP -- FDA Food Safety Modernization Act -- Management Systems -- ISO 9001:2008: A Quality Management System Standard -- Food Safety Management System Standards (FSMS) -- Global Food Safety Initiative -- GFSI Recognized Schemes -- ISO 22000:2005 -- ISO 9001 and FSSC 22000 -- Defining, Implementation, and the Decision to Be Certified -- Choosing the Standard -- Creating an Effective and Value-Added System Is a Must! -- Creating and Sustaining a Food Safety Culture -- Next Step -- References -- ch. 2 General Requirements -- Optimum Food Safety Management System -- Management System Scope -- General Requirements for Compliance -- Management System Manual -- Top Management and Management Commitment -- Controlled Processes -- Systems Approach for Management -- Key Points -- Common Findings/Nonconformances -- References -- ch. 3 Management Responsibility -- Understanding Management Commitment --
Contents note continued: Support through All Levels of the Organization -- Food Safety Policy Statement -- Measurable Food Safety Goals and Objectives -- Internal Communication -- Associate Involvement -- Internal Communication Related to Change -- Emergency Preparedness and Response -- Food Safety Plan -- Responsibility and Authority -- Food Safety Team Leader (the SQF Practitioner) -- External Communication -- Visitors and Contractors -- Management Review -- Minimum Management Review Input -- Minimum Management Review Output -- More on Resources -- Effective System Is Directly Proportional to the Strength of the Food Safety Culture -- Key Points -- Common Findings/Nonconformances -- References -- ch. 4 Corrective Action/Preventive Action (CAPA): Continuous Improvement -- Understanding the CAPA Program -- CAPA Records -- Identifying a CAPA -- Comments Based on Experience -- Details of an Effective CAPA Program -- Understanding Root Cause -- Corrective Action -- Timeliness --
Contents note continued: Following Up on Effectiveness -- Corrective and Preventive Action Program -- Corrections versus Corrective Actions -- Software Programs -- Continuous Improvement -- More Thoughts -- Key Points -- Common Findings/Nonconformances -- References -- ch. 5 Internal Audit -- Key Factors of an Effective Internal Audit Program -- Top Management Support -- Management Commitment Links to Providing the Resources -- Audit Program of Schedule -- Audit Frequency -- Performing On-Time Audits -- Evidence of Audit Planning -- Audit Team -- Planning the Audit -- Audit Checklist -- Performing the Audit -- Audit Guide -- Process Approach -- Process Audit -- Additional Sample Questions -- ISO 19011:2011 -- Auditors Must Be Objective -- Audit Notes -- Audit Findings -- Closing Meeting -- Notes for the Auditee -- Follow-Up for Effectiveness -- Auditor Training -- Audit Records -- Effective Internal Audit Program -- Team Approach -- Management Commitment -- Key Points --
Contents note continued: Common Findings/Nonconformances -- References -- ch. 6 Document Control -- Requirements -- Required Documentation -- When Is a Procedure Required? -- Document Format -- Printed Controlled Documents -- Documentation Requirements -- External Documents -- Unintended Use of Obsolete Documents -- Electronic Backup -- Master List of Documents -- Hierarchy and Numbering -- Writing Protocol -- Use of Software Programs: Going Paperless -- Writing Procedures -- Key Points -- Common Findings/Nonconformances -- References -- ch. 7 Record Control -- Record Control Procedure -- Master List of Records -- Retention Time -- Electronic or Hard Copy -- Record or Controlled Document? -- Key Points -- Common Findings/Nonconformances -- ch. 8 Training, Awareness, and Competency -- Defining Competency Requirements -- Education versus Training -- Clarification of the Requirements -- Measuring Effectiveness -- Temporary Associates --
Contents note continued: Role of Software Programs in Your Training Programs -- Key Points -- Common Findings/Nonconformances -- References -- ch. 9 Control of Nonconforming Materials and Products -- Key Points -- Common Findings/Nonconformances -- ch. 10 Prerequisite Programs (PRPs): Part One -- Understanding Prerequisite Programs (PRPs) and Their Role in the Food Safety Program -- More on Verification -- Key Points -- Common Findings/Nonconformances -- Construction and Layout of Buildings -- Key Points -- Common Findings/Nonconformances -- Layout of Premises and Workspace -- Key Points -- Common Findings/Nonconformances -- Utilities: Air, Water, and Energy -- Key Points -- Common Findings/Nonconformances -- Waste Disposal -- Key Points -- Common Findings/Nonconformances -- Equipment Suitability, Cleaning, and Maintenance -- Key Points -- Common Findings/Nonconformances -- Measures for Prevention of Cross Contamination -- Key Points -- Common Findings/Nonconformances --
Contents note continued: Allergen Control -- Key Points -- Common Findings/Nonconformances -- Glass and Brittle Plastic -- Key Points -- Common Findings/Nonconformances -- Sanitation: Cleaning and Sanitizing -- Cleaning and Sanitizing Chemicals -- The Science of Cleaning -- Cleaning Utensils -- Critical Food Safety and Quality Suppliers -- SSOPs -- Clean-in-Place (CIP) -- Key Points -- Common Findings/Nonconformances -- Employee Practices, Personal Hygiene, and Employee Facilities -- Importance of Handwashing -- Handwashing Equipment -- Key Points -- Common Findings/Nonconformances -- Rework -- Key Points -- Common Findings/Nonconformances -- Warehouse, Storage, and Shipping -- Storage of Hazardous Materials -- Equipment Calibration -- Storage Requirements -- Control of the Finished Product -- Key Points -- Common Findings/Nonconformances -- ch. 11 Calibration -- Developing the Calibration Program -- Identifying Critical Equipment -- Calibration Matrix --
Contents note continued: Scheduling Calibration -- Protecting the Equipment -- Confirming Equipment Is in Tolerance -- Traceability to NIST or a Known Standard -- Requirements as External Documents -- External Calibration Service Supplier -- Calibration Records -- Management Commitment and Effectiveness -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 12 Pest Control -- Key Points -- Common Findings/Nonconformances -- ch. 13 Purchasing, Outsourcing, and Supplier Management -- Communication -- Outsourced and Service Supplies -- Thoughts on Getting Started -- Provisional Suppliers -- Grandfather Clause -- Identifying Ownership -- Monitoring Suppliers -- Ineligible Suppliers -- Emergency Ingredient and Packaging Information -- Responsibilities for Those Suppliers Not Approved by Manufacturing Site -- More Thoughts -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 14 Crisis Management/Emergency Preparedness -- Key Points --
Contents note continued: Common Findings/Nonconformances -- Product Identification and Traceability -- Key Points -- Common Findings/Nonconformances -- Product Recall -- Key Points -- Common Findings/Nonconformances -- Security, Food Defense, and Bioterrorism -- Security -- Confirm That the Facility Is Secure -- Food Defense and Bioterrorism -- PAS 96:2010 -- Food Defense Plan -- ALERT -- FDA Training Videos -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 15 Prerequisite Programs (PRP): Part Two -- Change Management -- Key Points -- Common Findings/Nonconformances -- Design Control -- Key Points -- Common Findings/Nonconformances -- Customer and Consumer Communication (Customer Satisfaction) -- Key Points -- Common Findings/Nonconformances -- Incoming Inspection -- Key Points -- Common Findings/Nonconformances -- Risk Management -- What Is a Risk Assessment? -- Mitigation -- Likelihood and Significance -- Risk Matrix --
Contents note continued: ch. 16 Food Safety Program (HACCP): Getting Started (The Five Presteps) -- The Food Safety Team Leader -- Food Safety Team -- Food Safety Team Responsibilities -- Notifying the Food Safety Team of Proposed Changes -- Describe the Product -- Describe the End Products -- Flow Diagram -- Comparison between the GFSI-Approved Food Safety Schemes -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 17 Food Safety Program (HACCP): The Principles -- Hazard Analysis -- Hazard Analysis as a Risk Assessment -- Identifying the Hazards -- Hazard Analysis and Food Packaging -- Selection of the Control Measures -- Critical Control Point -- Operational Prerequisite Program -- PRPs versus OPRPs versus CCPs -- Establish the Critical Limits -- Establish the Monitoring Procedures -- Establish Preplanned Corrective Actions -- Establish Requirements for Verification -- Documents and Records -- Management Commitment and the Food Safety/HACCP Program --
Contents note continued: Key Points -- Common Findings/Nonconformances -- References -- ch. 18 Verification and Validation -- Verification Planning -- Verification versus Validation -- Example of Validation -- Verification Activities -- Required CCP Record Review -- Validation in More Detail -- Validating Control Measure Examples -- Initial Validation -- Revalidation -- Key Points -- Common Findings/Nonconformances -- ch. 19 A Case for Integrating Your Management Systems / Dennis Sasseville -- Working toward an Integrated Management System -- Person -- Han -- Example of a Project Charter -- Acknowledgments -- ch. 20 Example of Integrating ISO 22000 Requirements into a Compliant Quality Management System / Erasmo Salazar -- Prestep 1: Food Safety Team and the Prerequisite Programs -- Presteps 2--5: The Preliminary Steps to Enable the Hazard Analysis -- Step 6: The Hazard Analysis -- Steps 7--10: CCPs, Critical Limits, Monitoring System, Corrections, Corrective Actions --
Contents note continued: Steps 11 and 12: Verification, Planning and Documentation, Updating of Preliminary Information -- Core Elements and Integration of Other Requirements -- Acknowledgments -- ch. 21 Summary, Conclusions, and Next Steps -- What Were Some of the Difficult Challenges? -- Understanding the Standards: Gap Analysis -- Surviving the Audit? -- So Now We're Certified: What Do We Do Now? What Are Our Next Steps? -- Quality Management and Food Safety Together? -- "What Would You Do Differently if You Could Do It All Over Again and Why?" -- Technology and Its Role in the Future of Food Safety -- Future of Food Safety.

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