General Principles of Food Hygiene, Composition and Labelling

General Principles of Food Hygiene, Composition and Labelling7.2.2 Incoming Material Control RecordsThe manufacturer keeps records that demonstrate the adequacy of incomingmaterial control.RationaleRecords are necessary to verify the manufacturer’s control over biological,physical and/or chemical hazards.Assessment Criteria- The minimum record requirements for the four monitoring and/orcertification options (periodic evaluations, 100% lot inspection, vendorcertification and non-conforming incoming materials) are outlined below.Periodic evaluations- The manufacturer has records to:- document the history of adherence to specifications (i.e. analyticalresults);- state the results of spot checks (i.e. analytical results).100% Lot inspection- The manufacturer has analytical results for each incoming lot.Vendor certification- The manufacturer has records that:- demonstrate knowledge of the supplier’s process (e.g. process flowcharts, critical control point identification, process specifications, criticallimits, monitoring and verification reports, corrective action plans andreports, and on-site evaluation reports);- demonstrate the capability of supplier’s process (e.g. capabilitystudies), with statistical process control charts available upon request;- provide an historical data base (e.g. analytical results on consecutivelots);- record results of periodic monitoring (e.g. analytical results); and- state the results of supplier audits (e.g. audit reports).Non-conforming incoming materials- The manufacturer has records to:- identify the material;- identify the deficiency; andJune 2011 44 of 55 CFIA - IMFD