Food Safety GMP Manual
Company recognizes its responsibility as a producer of quality
food products. To
this end, XYZ Company has developed and documented a food
safety management system to better satisfy the needs of its
customers and to improve management of the business.
The safety system complies with the Code of Federal
Regulations, Title 21, Part 110 (21 CFR Part 110) - Current
Good Manufacturing Practice in Manufacturing, Packing, or
Holding Human Food.
manual has been prepared to define the management
system, establish responsibilities of the personnel affected
by the system, and to provide general procedures for all
activities comprising the management system.
In addition, this manual is utilized for the purpose of
informing our customers of the management system and what
specific controls are implemented to assure quality and safe
manual will be revised as necessary to reflect the management
system currently in use. It is issued on a controlled copy basis to all internal
functions affected by the safety system and on an uncontrolled
copy basis to customers and suppliers, although it can be
issued to customers on a controlled copy basis upon customer
Company identifies and controls documents required by the food
safety management system according to the Control of
It ensures that documents:
are reviewed and approved for adequacy prior to issue;
are updated, reviewed, and approved for re-issue as
are identified with their current revision status;
are available at point of use;
are legible, readily identifiable, and retrievable;
of external origin are identified and their
distribution is managed;
that are obsolete are prevented from unintended use and
are suitably identified if they are retained for any purpose.
defined as records are managed per the Control of Records
Company’s management provides evidence of
its commitment to the development, implementation, and
continual improvement of the food safety management
Provision of Resources
XYZ Company shall
provide adequate resources for the establishment,
implementation, maintenance and updating of the food safety
XYZ Company management is committed to
provide adequate resources to implement and improve the
processes of the food safety management system and promote
customer satisfaction. The
food safety team and the other personnel carrying out
activities having an impact on food safety are competent and
have appropriate education, training, skills, and experience.
Where the assistance of external experts
is required for the development, implementation, operation, or
assessment of the food safety management system, records of
agreement or contracts defining the responsibility and
authority of external experts are available.
For details, refer to the Control of Records
The required resources for implementation
and improvement of the food safety management system and for
addressing customer satisfaction may
include any of the following:
information, employees, external experts,
infrastructure, work environment, and financial funds.
The principal means for determining and communicating
resource requirements are management reviews of the food
safety management system.
For details, refer to the Management Review
The food safety manager and all
management personnel affected by the food safety management
system are responsible for determining resource requirements
for the implementation and improvement of the system.
Resources for designated activities are integrated with
the process of defining and initiating the activity.
They may take the form of personnel assignments,
allocation of space or equipment, training, procurement
decisions, budgets, etc.
personnel that are responsible for identifying sanitation
failures or food contamination have a background of education
or experience, or a combination thereof, to provide a level of
competency necessary for production of clean and safe food.
Food handlers and supervisors receive appropriate
training in proper food handling techniques and
food-protection principles and are informed of the danger of
poor personal hygiene and unsanitary practices.
AND PROCESS CONTROLS
Company has established and maintains documented plans and
procedures to ensure that processes and sub-processes are
conducted under controlled conditions and yield safe products.
Planning of the production processes is consistent with
the other requirements of XYZ Company’s food safety
Company has implemented, operates and ensures the
effectiveness of the planned activities and any changes to
those activities. This includes PRP(s) as well as
operational PRP(s) and/or the HACCP plan.
Steps to Enable Hazard Analysis
relevant information that is needed to conduct a hazard
analysis is collected, maintained, updated, and documented.
Records are maintained per the Control of Records Procedure.
Company has appointed a food safety team.
food safety team is comprised of multi-disciplinary members
that posses the required knowledge and experience in
developing and implementing the food safety management system.
This includes, but is not limited to, XYZ Company’s
products, processes, equipment, and food safety hazards within
the scope of the food safety management system.
that demonstrate that the food safety team has the required
knowledge, skills, and experience are maintained per the Control
of Records Procedure.
of Cross Contamination
material contact containers and material handling equipment
are cleaned prior to use in production.
equipment that have come in contact with the floor, waste or
other unsanitary objects are
cleaned prior to making contact with product.
Employees, equipment, utensils and protective garments that
are utilized for raw material are not utilized for finished
working in production and storage areas are not permitted to
work in packing and labeling areas.
In the event it will be necessary to transfer the
employee into these areas, they will first clean and sanitize
their hands and change their outer garments.
stations and hand dips at the start and end of each process
line are maintained. Employees
are trained in how to properly wash and sanitize.
The training is documented and records are stored on
Raw material containers are not left open to prevent
contamination with in-process and finished product.
The production of one product is kept
separate from the production of other products.
Before starting production of a different product,
the floor and all applicable workstations and equipment
are properly cleaned and sanitized.
utensils, buckets and containers are maintained
for different products in usage.
Should any form of waste or floor splash contaminate
the process line, the production supervisor/manager will
immediately stop the process line.
The section affected will be cleaned, sanitized and
inspected before production is
areas and equipment used for manufacturing food for human
consumption are not used to manufacture food-grade animal feed
or inedible products, unless there is no reasonable
possibility for the contamination of the food for human
Prior to sending
completed product to packing
and labeling, all containers are thoroughly cleaned externally
to prevent cross contaminations.
Receiving, Handling, Storage, Packaging,
Preservation, and Transportation
Company ensures that incoming material (i.e., raw material,
ingredients, livestock, hatching eggs, chicks, packaging
material, returned finished product, food and non-food
chemicals) are transported, received, stored and handled in a
manner to prevent chemical, physical or microbiological
contamination of food. Incoming materials are received in an area separate from
materials are washed or cleaned as necessary to remove soil or
measures are taken by XYZ Company to prevent contamination of
raw materials, ingredients and packaging materials. The
XYZ Company does not accept incoming materials if they are
known to be contaminated with the following:
- toxic substances
- undesirable microorganisms
- veterinary drugs
- decomposed or extraneous matter
materials that require refrigeration are stored at regulated
and/or acceptable temperatures and are appropriately
thawing is required prior to use, it is done in a manner that
prevents the materials from becoming adulterated.
materials that are sensitive to humidity are stored under
appropriate conditions to prevent deterioration.
Liquid and dry raw materials and other ingredients that
are received and stored in bulk form are stored in a manner
that protects against contamination.
Copyright 1997, 2008 Quality Systems Innovations, Inc.