General Principles of Food Hygiene, Composition and Labelling

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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
General Principles of Food Hygiene, Composition and Labelling- specify the preventive and corrective action taken.7.2.3 Product Preparation and Blending RecordsCritical factor control records are maintained and are available on request.RationaleRecords are necessary to verify that critical factors in preparation and blendingare controlled.Assessment Criteria- Records are available upon request to demonstrate control of productpreparation and blending, through adherence to critical limits specified inthe formula (e.g. records for critical factors specified in the process, forfillings, and for nutrients in foods).7.2.4 Process Control RecordsWritten records that adequately reflect the control of critical processing factorsare available upon request.RationaleRecords are necessary to verify the safety of the process and productcomposition.Assessment Criteria- The manufacturer has records that demonstrate control of the criticalprocessing factors and the composition of the product.- Deviations are noted on the records by the operator.7.2.5 Deviations and Corrective Action RecordsRecords are available to demonstrate the control of deviations and theeffectiveness of corrective actions taken.RationaleRecords are necessary to verify that the manufacturer has control of deviationsand that corrective action has been effective.Assessment Criteria- The manufacturer supplies records of deviations and corrective action thatcontain the information specified below, at a minimum.June 2011 45 of 55 CFIA - IMFD
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General Principles of Food Hygiene, Composition and Labelling

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