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|02.02.10 |FS1 |Requested by HSE Department |Ward | | |
|Date |Rev |Description/Reason for Issue |By |Checked |Approved |
Printed names here confirm that the document has been signed off, the original is held by the Quality Group
Contents
Page
1. Introduction.
2. Aim..
3. HACCP.
4. HACCP – Team..
5. Pre- requisite programs.
6. Conduct a Hazard Analysis.
7. Determine the critical control points.
8. Establish critical limits.
9. Monitoring of control measures.
10. Establish the effective actions.
11. Establish verification procedures.
12. Establish documentation and recording keeping.
13. The HACCP plan.
14. Example of a HACCP control chart.
15. Communication.
1. Introduction
KBR is committed to providing safe food in a safe hygienically controlled environment. It realises that food product safety is ultimately a management responsibility and is regarded as an absolute requirement by the customer. If a manager is to do more than hope that the hygiene standards he/she has set are being achieved consistently and that every item of food is safe, it is necessary to establish a food safety management system.
A food safety management system includes the policies, procedures, practices, controls and documentation that ensure the food supplied or presented to the customer is safe to eat and free from contaminants.
2. AIM
KBR recognises that one of the main requirements of ISO 22000 is to provide a suitable and recognised management system. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS) is the chosen food safety management system both of the...