Rs Food Safety Manual
Rs Food Safety Manual
Rs Food Safety Manual
Issue No: 02
SEPTEBER 2014
Controlled Copy #
Issued To:
Designation:
COPY RIGHT:
Renaissance owns the copy right of this document; it may not be copied, reproduced or transmitted in
any form without the express permission of Renaissance Services (CSG)
Contents
7.1 General
7.2 Prerequisite Programmes
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps and Control Measures
7.3.6 Onsite Verification of HACCP Flow Diagram
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Levels
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing the Operational Prerequisite Programmes
7.6 Establishing HACCP Plans
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions When Monitoring Results Exceeded Critical Limits
7.6.6 Verification
7.6.7 Documentation and Records
7.7 Updating of Preliminary Information, Documentation Specifying
Prerequisite Programmes and HACCP Plan
7.8 Verification Planning
7.9 Traceability of System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
APPENDICES
Appendix B: Sub Policies (Hygiene Policy, Visitors Policy, Glass Breakage Policy) &
Quality Policy