effective development, implementation and updating of the food safety management system.
There are specific references in the standard where it prescribes that the food safety
management system will need to have documents.
The corrections and corrective actions for each operational prerequisite programme
The responsibilities and authorities for each operational prerequisite programme
Records for each operational prerequisite programme
The HACCP plan and identified critical control points (CCPs)
The food safety hazards to be controlled at each critical control point
The control measures used at each critical control point
The monitoring procedures used at each critical control point
The critical limits applied at each critical control point
The rationale for the chosen critical limits
The corrections and corrective action to be taken if critical limits are exceeded for each
critical control point
The responsibilities and authorities for each aspect of the critical control point
Critical control point monitoring records
Procedures for the handling of potentially unsafe products, including the controls, methods
and authorization levels.
Procedures for withdrawing products including notification to relevant interested parties,
handling of withdrawn products as well as affected products in stock and the sequence of
actions to be taken.
Procedure for Corrections including the identification and assessment of affected end
products
Records of the review of corrections carried out
Procedure for Corrective Action that specifies the appropriate actions to identify and
eliminate the cause of detected nonconformities, to prevent recurrence, and to bring the
process or system back into control after nonconformity is encountered.
The corrective action procedure must include a review of non-conformances including
customer complaints
The corrective action procedure must include a review of trends in monitoring results that
may indicate development towards loss of control
The corrective action procedure must include a review to determine the causes of nonconformances
The corrective action procedure must include an evaluation of the need for action to ensure
that nonconformities do not recur
The corrective action procedure must include a how the actions needed are determined
The corrective action procedure must include a how the actions needed are implemented
Records of corrective actions
Records of the review of corrective actions taken to ensure that they are effective
Procedure for Internal Auditing including responsibilities and requirements for planning and
conducting audits, for reporting results and maintaining records.
Internal Audit records
External documents relevant for the food safety activities including statutory, regulatory and
customer requirements.
The extent of documentation will differ from one organization to another depending on the
size and complexity of the operation and the competence of personnel.