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Foundation Documents

Prerequisition Programs, Policies and Procedures

Monitoring Forms

Validation Document Set

Verification Document Set

Signs

Generic HACCP Plans

Reference Materials

Other Forms

1 Food Safety & Quality Policy & Objectives
2 Food Safety & Quality Committment
3 Organizational Chart & Job Descriptions
4 Responsibility Authority and Communication - Accountability
5 Management Review - Food Safety Committees - Accountability
6 Crisis Management - Emergency Preparedness
7 Document Control
8 Record Control
9 Incoming Material Specifications - Incoming Packaging Material Specifications
Contract Services
Contract Manufacturing
Finished Product Specifications
Customer, Statutory and Regulatory Compliance
Food Safety Fundamentals
HACCP
Food Quality Plans
Verification of Purchased Materials and Services
Corrective Actions and Preventive Measures
Non Conforming Product or Equipment
Control of Rework
Product Hold
Product Release
Stock Control - Inventory Control
Verification
Validation, Improvement and System Updates
Verification of Monitoring Activities
Laboratory Quality Manual
Internal Audits - Self Audits
Verification Activities Schedule
Product Identification
Traceability System
Product Recall Procedures
Control of Visitors and Contractors
Secure Site System
Identity Preservation
Infrastructure and Work Environment
Infrastructure and Work Environment Prerequisites
Water and Ice Supply Prerequisites
Storage Facilities
Control of Operations
Laboratory Prerequisites
Staff Amenities
First Aid Amenities and Procedures
Waste Disposal
Personal Hygiene Policy
Protective Clothing
Hygiene Code of Practice
Human Resources and Training
Calibration
Management of Pest Control
Maintenance
Cleaning and Sanitation
Monitoring Water Microbiology and Quality
Preventionn of Foreigh Natter
Foreign Body Detection
Glass Policy
Control of Brittle Materials
Class and Brittle Material Breakage Procedures
Supplier Approval
Dispatch and Distribution
Waste Management
Allergen Control System

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