FOOD PRODUCT SAFETY PLAN & FACTORY IMPROVEMENT GUIDELINE CONTENTS 1. SENIOR MANAGEMENT COMMITMENT 1.1 SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT 1.2 ORGANISATIONAL STRUCTURE, RESPONSIBILITIES AND MANAGEMENT AUTHORITY 2. THE FOOD SAFETY PLAN – HACCP 2.1 THE HACCP FOOD SAFETY TEAM (EQUIVALENT TO CODEX ALIMENTARIUS STEP 1 ) 2.2 PREREQUISITE PROGRAMMES 2.3 DESCRIBE THE PRODUCT (EQUIVALENT TO CODEX ALIMENTARIUS STEP 2 ) 2.4 IDENTIFY INTENDED USE (EQUIVALENT TO CODEX ALIMENTARIUS STEP 3 ) 2.5 CONSTRUCT A PROCESS FLOW DIAGRAM (EQUIVALENT TO CODEX ALIMENTARIUS STEP 4 ) 2.6 VERIFY FLOW DIAGRAM (EQUIVALENT TO CODEX ALIMENTARIUS STEP 5 ) 2.7 LIST ALL POTENTIAL HAZARDS ASSOCIATED WITH EACH PROCESS STEP,CONDUCT A HAZARD ANALYSIS AND CONSIDER ANY MEASURES TO CONTROL IDENTIFIED HAZARDS (EQUIVALENT TO CODEX ALIMENTARIUS STEP 6, PRINCIPLE 1 ) 2.8 DETERMI
Food Safety & Management