Hazard and Risk management system A Hazard and Risk Management System prerequisite programmes shall be implemented to identify and control food safety hazards, including allergens, shall be implemented. This system shall be systematic, comprehensive and shall take into consideration relevant law.

Hazard and Risk management system This shall be a HACCP system, based on the Annex of Codex Alimentarius General Principles of Food Hygiene.

Hazard and Risk management system The scope of the Hazard and Risk Management System shall be defined per product / product category and / or per process or production step.

Hazard and Risk management system The Hazard and Risk Management System shall be applicable to the site’s scope of activity.

Hazard and Risk management system The Hazard and Risk Management System shall be reviewed regularly, and in case of any change that impacts food safety

Management responsibility A clear organisational structure identifying the job functions and responsibilities of at least those employees whose activities affect food safety shall be established, implemented and maintained.

Management commitment and food safety culture Evidence of the senior management’s commitment to establish, implement, maintain and continuously improve the Food Safety Management System shall be provided. This shall include elements of food safety culture, at a minimum consisting of: communication, training, feedback from employees and performance measurement on food safety related activities.

Management review The senior management shall review all elements of the Food Safety Management System, including the Hazard and Risk Management System HACCP plan or HACCPbased plans regularly, and in case of any change that impacts food safety, to ensure their continuing suitability and effectiveness

Food safety legislation Procedures shall be established, implemented and maintained to ensure compliance with applicable legislation (bot

Food Safety Management system The elements of the Food Safety Management System shall be established, implemented, maintained and continuously improved and shall have a scope appropriate to the range of business activities to be covered

Food safety policy and objectives A clear, concise and documented food safety policy statement shall be in place, as well as measurable objectives specifying the extent of the organisation’s commitment to meet the food safety needs

Food defence A food defence threat assessment procedure shall be established, implemented and maintained to identify potential threats and prioritise food defence measures.

Food defence A documented food defence plan shall be in place specifying the measures implemented to mitigate the public health risks from any identified food defence threats.

Food defence This food defence plan shall be supported by the Food Safety Management System

Food fraud A food fraud vulnerability assessment procedure shall be established, implemented and maintained to identify potential vulnerability and prioritise food fraud mitigation measures

Food fraud A documented food fraud plan shall be in place specifying the measures implemented to mitigate the public health risks from the identified food fraud vulnerabilities

Food fraud This food fraud mitigation plan shall be supported by the organisation's Food Safety Management System.

Documentation requirements A procedure shall be established, implemented and maintained for the management and control of documented information required to demonstrate the effective operation and control of processes and the Food Safety Management System.

Documentation requirements All the above-mentioned documented information shall be securely stored for the time period required to meet customer and legal requirements, or for a period exceeding the shelf-life of the food if customer or legal requirements are not available. It shall be effectively controlled and readily accessible when needed.

Specified requirements / Specifications Specified requirements or specifications shall be established, implemented and maintained for all inputs to the process, including services that are purchased or provided and have an effect on food safety

Specified requirements / Specifications A review process of the specified requirements or specifications shall be in place.

Procedures Effective procedures and instructions shall be established, implemented and maintained for all processes and operations having an effect on food safety

Resource management The resources needed to establish, implement, maintain, review and improve the Food Safety Management System shall be identified and assigned

Purchasing and supplier performance A purchasing procedure shall be established, implemented and maintained to ensure that all inputs to the process, including externally purchased materials and services which have an effect on food safety, conform to specified requirements or specifications as well as food safety and regulatory requirements.

Purchasing and supplier performance A procedure for the evaluation, approval and continued monitoring of suppliers which have an effect on food safety shall be established, implemented and maintained. The procedure shall address procurement in emergency situations to ensure that food still conforms to the documented specified requirements or specifications, and the supplier has been evaluated. The results of evaluations, investigations and follow up actions shall be recorded.

Purchasing and supplier performance Outsourced processes that may have an effect on food safety shall be identified and controlled. Such controls shall be documented in the Food Safety Management System.

Traceability Procedures shall be established, implemented and maintained to ensure product identification from the supplier (minimum one step back) through any processes undertaken to the recipient of

Traceability Documented tests of the traceability system shall be undertaken to ensure this is operating effectively

Product development Product design and development procedure shall be established, implemented and maintained for new products and changes to product or manufacturing processes to ensure safe and lega

Allergen management An allergen management plan shall be established, implemented and maintained. This shall include a risk assessment of allergen cross contamination, implemented controls to reduce or eliminate that risk, and labelling of the food in compliance with the allergen labelling legislation in the country of intended sale

Control of measuring and monitoring equipment / devices The equipment / devices used to measure parameters critical to ensure food safety shall be identified

Control of measuring and monitoring equipment / devices The identified equipment / devices shall be regularly calibrated; calibration shall be traceable to a national or international standard or method.

Product labelling and product information Finished product shall be labelled to ensure safe use of food, in compliance with the applicable food safety legislation in the country of intended sale

Product labelling and product information When product is unlabelled, all relevant product information shall be made available to ensure the safe use of the food by the customer or consumer.

Testing A procedure shall be established, implemented and maintained to ensure that analyses of food parameters critical to food safety are undertaken by competent laboratories and using appropriate sampling and testing methods and that such analyses are performed in accordance with the applicable requirements of ISO/IEC 17025.

Environmental monitoring A risk-based approach shall be in place to define the microbiological environmental monitoring programme which shall be established, implemented and maintained to reduce the risk of food contamination.

Internal audit An internal audit procedure shall be established, implemented and maintained; it shall cover all elements of the Food Safety Management System.

Complaint handling A procedure for the management of complaints and complaint data shall be established, implemented and maintained to ensure that complaints are assessed and corrective actions implemented, when necessary.

Serious incident management An incident management procedure, including product recall and withdrawal, shall be established, implemented and maintained. The recall procedure shall be regularly tested for effectiveness.

Product release A product release procedure shall be established, implemented and maintained.

Control of nonconformity A procedure shall be established, implemented and maintained to ensure that any non-conformity impacting food safety and any non-conforming products are clearly identified and controlled to prevent unintended use or delivery

Corrective actions A procedure shall be established, implemented and maintained for the determination and implementation of corrective actions in the event of any significant nonconformity relating to food saf

Site environment The site shall be located and maintained to enable the reception, storage, production and distribution of safe food and to prevent its contamination.

Local environment All grounds within the site shall be maintained to prevent contamination and enable the production of safe products

Site design, construction, layout and flow of operations The site, both the exterior and the interior, shall be designed, constructed and maintained to minimise food safety risks. The layout and flow of operations shall be suitable for the intended purpose and designed to minimise food safety risks

Product contamination risk and segregation Procedures shall be established, implemented and maintained to prevent or minimise risk of contamination and cross-contamination of purchased materials, work in progress, rework, packaging and finished product covering all aspects of food safety.

Employee facilities Employee facilities including hand washing and toilet facilities, and public facilities where applicable, shall be provided, designed and operated to minimise food safety risks

Personal hygiene, protective clothing and medical screening Documented personal hygiene standards shall be established, implemented and maintained to minimise food safety risks

Personal hygiene, protective clothing and medical screening Suitable protective clothing shall be provided to minimise food safety risks

Personal hygiene, protective clothing and medical screening A medical screening procedure shall be established, implemented and maintained to identify conditions impacting food safety and that any person affected shall immediately report illness or symptoms to management, subject to legal restrictions in the country of operation.

Personal hygiene, protective clothing and medical screening The requirements 6.1, 6.2, and 6.3 shall apply to employees, contractors and visitors commensurate to their impact on food safet

Training Procedure shall be established, implemented and maintained to ensure that all employees are trained, and retrained as necessary to have an understanding in food safety, commensurate with their activity

Housekeeping, cleaning and disinfection Procedure of housekeeping, cleaning and disinfection shall be established, implemented and maintained. Its effectiveness in minimising food safety risks shall be verified, based on the risks associated with the product or activity. Cleaning activities shall not represent a food safety risk

Housekeeping, cleaning and disinfection Cleaning facilities, equipment and chemical materials shall be suitable for their intended use and shall be stored and used appropriately

Rework Rework shall be managed to minimise food safety risks and not to compromise traceability

Site inspections / checks A programme of site inspections / checks shall be established, implemented and maintained to ensure the site environment and processing equipment are maintained in a suitable condition to ensure food safety, as applicable to the activity of the site.

Air and water quality Air, compressed gases, and water (including ice and steam) in any form which could impact food safety shall be regularly monitored, and adequately stored and handled in order to minimise food safety risks. Water not intended for use in food production, if available on site, shall be managed to minimise food safety risks.

Waste management A procedure shall be established, implemented and maintained for the collection, storage and disposal of waste material, including waste water and drainage.

Pest control A procedure shall be established, implemented and maintained to prevent, monitor and control or eliminate the risk of pest infestation at the site

Reception of purchased materials Appropriate procedures for the reception of purchased materials shall be established, implemented and maintained to assure that only materials that meet food safety requirements are accepted

Transport All containers and vehicles used for transportation in a way that could impact food safety shall be designed, constructed and maintained to minimise food safety risks. They shall be suitable for the intended purpose

Storage Food shall be held or stored in designated areas and handled under controlled conditions to minimise food safety risks

Stock management A procedure shall be established, implemented and maintained to ensure that purchased materials, work in progress and finished products are used in the correct order, and within the allocated shelf life when applicable.

Equipment Equipment shall be suitable for the intended purpose. Equipment shall be designed, constructed, maintained, used and stored to minimise food safety risks.

Maintenance Effective planned maintenance shall be in place for the site and equipment to minimise food safety risks. Maintenance activities shall not represent food safety risks