Elements and Performance Criteria
- Establish the scope of the QA system
- Enterprise needs and expectations in product quality are clearly defined
- Existing systems and requirements are detailed for incorporation into the QA system
- Scope of the HACCP-based quality system is defined to encompass production system and product requirements
- System is directed to prevent and control identified hazards
- Conduct hazard analysis and assessment
- Every step in the production process is assessed for potential food safety hazards
- Critical Control Points (CCPs) are established to identify where each significant hazard can be prevented or controlled
- A measurable or recognisable standard is assigned for each CCP to define the critical limits
- Critical limits are technically and scientifically validated
- Ensure all documents, work procedures and processes required for the system are developed, available and in use
- All products and processes covered by the QA system are described in a standardised format defining product characteristics relevant to food safety
- Work instructions and Standard Operating Procedures (SOPs) are reviewed for accuracy, relevance and sufficiency to prevent hazards
- Documented procedures for monitoring CCPs are implemented
- Documented procedures which ensure any CCPs which are outside critical limits are brought back within limits, and affected product is suitably handled, are implemented
- Documented procedures are implemented to ensure the QA system is regularly verified and audited as working effectively
- Availability and data storage of all records and documents for the system is maintained
- Respond to non-conforming product or processes
- Procedures for taking corrective action are identified
- Corrective and preventative measures are implemented to prevent recurrence.4.3 Procedures are devised or revised to support control measures
- Processes or conditions which could result in a breach of procedures are identified and corrective action is taken
- Process changes are introduced and controlled so that quality assurance requirements are accomplished
- Review product sampling and test results
- Audit, verify and validate the system
- HACCP plans are routinely revised, verified and validated to reassess hazards, CCPs, critical limits, testing methods and all related procedures of the QA system to ensure they are appropriate to the enterprise requirements
- Internal or external audit findings are followed up and acted upon
- Reported quality hazards and non conformances are investigated and acted upon
- The HACCP-based QA system is reviewed to take account of any process changes or product specifications