Agriculture Reference
In-Depth Information
Customer Complaint Procedure and Forms
Hold and Release Plan and Forms
Supplier Approval Program
Regulatory Inspection Procedures
Employee Documents
Employee Organizational Chart
Employee Training Topics, Procedures and Training Log
Employee Disciplinary Procedures and Incident Report Form
List of Employee GMPs
Blood Policy
Visitor Procedures and GMPs List
Product Documents
Raw Ingredient Description and Specifi cations
Ingredient and Packaging Supply Letters of Guarantee
Finished Product Specifi cations
Label Samples and Description of Traceback Process
Food Packaging Printing and Material Specifi cations
Processing Environment Documents
Product Flow Chart
Processing Standard Operating Procedures (SOPs)
Preoperational Inspection Form
Daily Production Records
Daily Quality Control Log
Pest Control Log
Receiving and Shipping Forms
Truck Inspections and Logs
Sanitation and Maintenance Documents
Self - Inspection Forms
Preventive Maintenance Program and Forms
SSOPs
MSDS Chemical Files and Chemical Inventory Log
Verifi cation
Some of the steps involved in the verifi cation of a food safety plan include third-party
audits, supplier approval programs, and microbiological guidelines. These programs
are primarily verifi cation steps, but they do have a role as monitoring processes over
time. For instance, the third-party audit scores and corrective actions could be moni-
tored over time to show improvement. Supplier approval ratings could be useful when
negotiations begin for a new season. There may be other verifi cation steps for fresh-
cut processors, but the three mentioned here are essential for management to use in
rounding out the basic food safety program.
