Quality management

Training requirements of HACCP
Clause 10.0
1 AWARENESS AND RESPONSIBILITIES

PRODUCT INFORMATION AND CONSUMER AWARENESS in HACCP
Clause 9.0
1 LOT IDENTIFICATION

TRANSPORTATION in HACCP
Clause 8.0
1 GENERAL
Food must be adequately protected during transport. The type of conveyances or containers required depends on the nature of the food and the conditions under which it has to be transported.

PERSONAL HYGIENE in HACCP
Clause 7
1 HEALTH STATUS
People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of their contaminating food. Any person so affected should immediately report [...]

MONITORING EFFECTIVENESS in HACCP
Clause 6.5
Sanitation systems should be monitored for effectiveness, periodically verified by means such as audit pre-operational inspections or, where appropriate, microbiological sampling of environment and food contact surfaces and regularly reviewed and adapted to reflect changed circumstances.

WASTE MANAGEMENT in HACCP
Clause 6.4
Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to accumulate in food handling, food storage, and other working areas and the adjoining environment except so far as is unavoidable for the proper functioning of the business.

PEST CONTROL SYSTEMS in HACCP
Clause 6.3
1 General
Pests pose a major threat to the safety and suitability of food. Pest infestations can occur where there are breeding sites and a supply of food. Good hygiene practices should be employed to avoid creating an environment conducive to pests. Good sanitation, inspection of incoming materials and [...]

CLEANING PROGRAMS in HACCP
Clause 6.2
Cleaning and disinfection programs should ensure that all parts of the establishment are appropriately clean, and should include the cleaning of cleaning equipment.

MAINTENANCE AND CLEANING in HACCP
Clause 6.1
1 General
Establishments and equipment should be kept in an appropriate state of repair and condition to:

RECALL PROCEDURES in HACCP
Clause 5.8
Managers should ensure effective procedures are in place to deal with any food safety hazard and to enable the complete, rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, other products which are produced under [...]