Document #:

Company Name

Title : HACCP (FSS)

FOOD SAFETY SYSTEM

MANUAL
HACCP
CAUTION:
This manual is property of the company. No one can reproduce or
made any change in the manual without written permission of MR
prior approval from CE.
(Controlled Copy)
Controlled Copy
Issued as per distribution list
With identification Controlled Document
Un-Controlled Copy
Issued by Management Representative
With the identification of mark Un-Controlled Document

Signature

WRITTEN BY:
APPROVED BY:

Date

Management
Representative
Chief Executive

Company Address:

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DISTRIBUTION LIST
COPY

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COPY HOLDER

Chief Executive

Managing Director

Production Manger

Management Representative

Office Copy / Record Copy

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SECTION I
I.

TABLE OF CONTENTS

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Amendment sheet
Company Profile
Company Scope
Products
Definitions
HACCP Requirements

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FOOD SAFETY SYSTEM REQUIREMENTS

1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0

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Management commitment
Document and information management
Purchasing
Process control
Inspection & testing
Inspection, measuring & testing
Response to nonconformance
Maintenance & verification

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SECTION I

Amendment sheet
REV. #

DATE

INITIATEDBY

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PAGE #

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SECTION

NATURE OF AMENDMENT

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MADE
BY

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SECTION II

Company Profile

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SECTION III

Company Scope
The Food Safety System is aimed achieving customer satisfaction and regulatory
compliance through the development and use of appropriate food safety systems
employing the principles HACCP as described by codex Alimentarius.
This manual is applicable to food business, food safety, quality & customer needs. The
confidence in production of safe quality food is adherence to HACCP principles.
Vision
Global Leading Organization by Knowledge, Ethics and Commitment aspiring to be the
most admired and respected company in the industry we function.
Mission
To enlighten the world with a view to achieve sustainable competition, enabling customer
choice and value for money, contributing to the development of an environment that is
healthy and progressive. We will provide completely. Our reliable & high quality
products, solutions, services resulting in customer loyalty, fair profit and an inspired
human capital.
Objective
Our key objective is to provide highly efficient, flexible and cost-effective natural ways
of health to mankind
Commitment
Our commitment to total quality and superior customer satisfaction distinguish us as a
leader in herbal and natural food industry.
Core Values
Core Values are as under
We keep Honesty and Integrity as our platform for Success; we deliver more than
we promise.
We are passionate about what we do.
We deliver true quality as we are more customers health focused.
We benchmark efficiency through Teamwork and professionalism.
We possess advanced knowledge, valuable expertise and extensive experience.
We believe in fairness and meritocracy.
We are very caring and socially responsible.

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SECTION IV

Company Products

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SECTION IV

DEFINITIONS
Corrective Action: Actions undertaken by the organization to clear deviations or
non-conformity to satisfy system requirements and improve effectiveness of the
system.
Critical Control Point (CCP): A step at which control can be applied and is
essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Critical Limit: -

A criterion, which specifies the acceptability and unacceptability.

CCP Decision Tree: A state of art approach that systematically decides where is
CCP in form of a sequence of questions to be considered in the process.
Organization: Organizations providing products or services with the food chain
from production preparation, processing, packaging, storage and distribution until the
point of consumption.
HACCP Plan: A document prepared in accordance with the HACCP principle
ensuring control of hazards which are significant for food safety in the segment of the
food chain under consideration and controls.
HACCP System: - A food safety management system that identifies, evaluates and
controls hazards, which are significant for food safety.
Hazard Analysis: - The process of collecting and evaluating information on hazards
and conditions leading to their presence to decide which are significant for food safety
and therefore should be addressed in the HACCP plan.
Monitoring: To conduct a planned sequence of observations or measurements of
control parameters to assess whether the CCPs are controlled by the food
organization.
SSOP: -

Sanitation Standard Operation Procedures.

Verification: The application of methods, procedures, tests and other

evaluations, in addition to monitoring to determine compliance with the HACCP plan.

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SECTION IV

GENERAL
This document specifies the quality management system.
The systems aimed at achieving customer satisfaction by consistently providing
conforming product and meeting or exceeding customer and applicable regulatory
requirements through application of the system, continuous improvement and the
prevention of nonconformity.
This document ensures that the company adequately identifies customer requirements,
through all quality management system processes, to achieve customer satisfaction with a
closed-loop Process Model methodology.

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FOOD SAFETY
SYSTEM
REQUIREMENTS

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1.0

Title : HACCP (FSS) Manual

Management Commitment.
1.1
General
The Management has established, documented and maintained a quality and food
safety system as a means of ensuring that product conforms to specified
requirements. Management has provided a food safety system covering the
requirements of the food safety plan. The system manual included support
programs.
The food business management has effectively and appropriately implemented the
food safety system satisfying HACCP principles and documenting all necessary
procedures.

1.2

Food Safety Policy

The top Management has defined and documented the food safety Policy
appropriate to regulatory needs, product requirements and the needs of the
customers. Policy is communicated at all levels.

1.3

Organization, Responsibilities and Authorities

Responsibilities and Authorities has defined and documented.

1.4

Food Safety Officer

The top Management has appointed a food Safety Officer (FSO) that ensures the
maintenance, the performance improvement of the system and controls the
hazards during the activities with in the organizations.

1.5

Management Review
The FSO and top Management reviewed the quality and FSS at least once each
year to ensure their continuing suitability and effectiveness in satisfying the
requirements of this standard including those requirements relevant to the Food
Safety Policy, the organizations objectives and the food safety plan. Records
maintained.

1.6

Training
The Management has established and maintained for identifying the training
needs and provide for the appropriate training of all personnel performing
activities affecting quality and food safety. Appropriate records of training have
maintained.
Relevant Documents
Food safety policy
Organization chart
Responsibilities
Procedure for MRM
Regulatory requirements
Safety plan and program
Procedure for training

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Document and Information Management

2.0
General
The procedures has been established and maintained to control all documents and
information that relate to the requirements of FSS including documents of
external origin such as food standards, codes, HACCP principles and customer
supplied data controlled.
2.1
Document and Information Approval and Issue
The documents and information has been reviewed and approved for
appropriateness by the FSO prior to issue or reissue following changes. A control
master list identifying the current approved revision has established and be made
readily available to all personnel to preclude the use of invalid/obsolete
documents. This control has ensured that:
2.1.1. The current issues of appropriate documents are available at all locations
where operation essential to the quality and the FSS are performed;
2.1.2. Invalid and/ or obsolete documents are promptly remove from all points
of issue or use, or otherwise assured against unintentional use;
2.1.3. Any retained obsolete documents identified.
2.1.4. Where practical the change identified in the document.
2.2

Records
The procedures for the record control methods of identification, retention and
archiving of records which demonstrate the status of all aspects and operations of
the quality and FSS. The records stored in a manner which ensures that they
remain legible.
Associated Documents
Procedure for document and record control

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3.1

Purchasing Process

3.2

Purchasing Process Procedure established and maintained control all aspects of

the purchasing process such that purchased goods and services conform to the
producers quality and FSS requirements

3.3

Purchasing Controls
3.2.1

Suppliers are selected to ensure their ability to supply conforming

goods and services;

3.2.2

An ongoing review is undertaken of the selected suppliers to

ensure their continuing ability to soupy conforming goods and
services;

3.2.3

Documented purchase specifications are developed and utilized for

the purchase of goods and services which affect product food
safety, critical safety characteristics and requirements must be
defined;

3.2.4

Purchasing documents must clearly describe and define the producers

requirements and make reference to the documented purchase specifications for
all goods and services which may affect product food safety;

3.2.5

Purchasing documentations must be reviewed and authorized for adequacy prior

to issue;

3.2.6

Records maintained
3.3

Good Receiving, Inspection and Storage

The producer must ensure that incoming material, including Customer
Supplied Material is:

3.3.1. To damage or deterioration prior to storage;

3.3.2. Not used or processed until it has been inspected or otherwise verified as
conforming to specified requirements. Verification of conformance to the
specified requirements shall be in accordance with the quality and FSS, HACCP
principles and/or documented procedures;
3.3.3. Stored in a manner which will minimize deterioration and damage and ensure its
suitability for processing;
3.3.4. Incoming material identified and inspected.
Associated Documents

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Procedure for Purchasing

Incoming / in process inspection.
4.0 Process Control
4.1
General
To ensure the food safety and to prevent the risk of nonconformance or unsafe
product HACCP principles and relevant supporting systems, which may include
Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) as
applicable
4.1.1

Conformance with food safety, regulatory, legislative, producer

and customer requirements must be identified, planned and
monitored through the development and implementation of quality
and HACCP plans.

4.1.2

Verification and validation of quality and HACCP plans.

4.1.3

HACCP plans reviewed whenever and changes occur within the

production process, handling, storage, product delivery systems or
in the supply of raw materials.

4.1.4

HACCP plans periodically reviewed.

4.1.5

Records maintained.

4.2 Implementation
The procedure plan and work instruction are implemented in a manner which
ensures that food safety is not compromise through out all processes including the
production packaging storage and final delivery. Delivered food must meet all
relevant food safety, regulatory, legislative, producer and customer requirements.
4.3 Identification and Traceability
Product clearly identified from receipt, through out the production process, during
storage and during transportation to the customer.
Finished product has required by food safety regulatory legislative, producer and
customer requirements, as appropriate.
A system has been developed which enables product to be traceable for product
Recall purposes. Appropriate records of product identification, distribution and
delivery from the producer to the customer must be maintained. Appropriate
record maintained.

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4.4 Product Recall

Procedure for product recall has been developed and maintained.
Associated documents
Process flow chart
Process Description
Material Inspection-Incoming Inspection
In process Inspection
HACCP Plans
CCPs Tree
Material Handling
5.0 Inspection and Testing
5.1
General
Procedure for inspection testing has been developed for all the stages of the
productions storage and delivery.
Inspection testing status defined.
5.2

Procedure for Inspection testing

6.0 Inspection, Measuring and Test Equipment

6.1 Inspection, Measuring and Test Equipment Procedure
Procedures has been established and maintained to ensure that all inspection,
measuring and test equipment must be maintained in a condition and used in a
manner where the accuracy ad precision of the equipment is not jeopardized.
Calibration status for the equipment defined.
Associated documents
Procedure for testing of measuring devices
Calibration certificates

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Title : HACCP (FSS) Manual

Response to Non-conformance
7.1
General
The procedure has been established and maintained to ensure that product does
not confirm to specify requirements is prevented from un international use or
external transportation. Corrective action taken.

7.2

Control of non-conformance product

The procedure of control of nonconforming raw material or product defined.
7.3
Corrective Action
Corrective Action against the failure defined that clearly indicates the customer
complains details, investigation of the problem, their causes.
Associated documents
Procedure for control of nonconforming
Procedure for control of corrective action

8.0

Maintenance and Verification

8.1

Maintenance and Verification Procedure

The producer has established, maintained and implemented for internal audits of
the FSS.

8.1

The following criteria have developed;

8.1.1.
8.1.2.
8.1.3.
8.1.4.
8.1.5.

Internal audits scheduled twice in a year

Auditors training.
Auditors Independent to functions
Internal audits plan
The results of the internal audits and action, to be reviewed
8.1.6. Record maintained

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