НАССР System: Module 3. Complete Ready-to-Use Documentation Templates Package
488645
НАССР System: Module 3. Complete Ready-to-Use Documentation Templates Package 488645 980$
List of Food Safety Management System Documents HACCP
More than 50 documents (procedures together with forms)
Orders:
On the Development of the HACCP System
On the Establishment of the HACCP Team
On the Implementation of the HACCP System
HACCP Prerequisite Programs:
PRP-01 Proper Planning and Condition of Premises
PRP-02 Air, Water, Electricity Supply Systems and Others
PRP-03 Sanitation Program for Premises and Equipment
PRP-04 Personal Hygiene Control Program for Personnel and Visitors
PRP-05 Glass and Foreign Object Control Program
PRP-06 Pest Control
PRP-07 Food Storage
PRP-08 Rework of Products
PRP-09 Control and Storage of Chemical Reagents
PRP-10 Waste Management
PRP-11 Control of Technological Processes and Their Parameters
PRP-12 Incoming Control. Supplier Management
PRP-13 Actions for Product Withdrawal/Recall from the Market
PRP-14 Allergen Management
PRP-15 Product Labeling and Traceability
PRP-16 Prevention of Microbiological Cross-Contamination
Basic Technological Documentation (for the relevant industry):
Specifications of Raw Materials and Auxiliary Materials
Specifications of Finished Food Products
Production Flow Diagrams (block diagrams, flow charts)
Food Safety Protocols (HACCP) (for the relevant industry):
Hazard Identification Protocol (1st Principle of HACCP)
Protocol for Determining Control Measures and CCP (2nd Principle of HACCP)
Protocol for Determining Critical Limits (3rd Principle of HACCP)
Operational Prerequisite Programs (OPRP) (4th and 5th Principles of HACCP)
HACCP Plans for Food Safety Management (4th and 5th Principles of HACCP)
Methods (System Procedures):
M-01 Hazard Analysis and Determination of CCP
M-02 HACCP Plan Management
M-03 Nonconforming Product Management
M-04 Documented Information Management
M-05 Product Monitoring and Measurement
M-06 Personnel Management and Training
M-07 Verification and Validation of the HACCP Plan
7