VERIFICATION & VALIDATION. Co-X/FBO/SOP02

Transcription

1 CONVENTION & EXHIBITION (PUTRAJAYA) SDN. BHD. Co-X/FBO/SOP02 Revision No.: 02 Effective Date: 1 st November 2017 ` PREPARED BY REVIEWED BY APPROVED BY Name: Name: Name: Position: Position: Position:

2 DEPARTMENT CULINARY REFERENCE NO. Co-X/FBO/SOP02 PAGE NO. Page 2 of 6 REVISION HISTORY Rev. No DCN No. Description of Changes Effective Date Initial Release 01/06/ /17 1. Changed company logo from PICC to Co-X 2. Additional Clause 3.0 Definition 3. Changed format from bullet to numbering 01/11/17

3 DEPARTMENT CULINARY REFERENCE NO. Co-X/FBO/SOP02 PAGE NO. Page 3 of OBJECTIVE The objective of this procedure is to establish a Quality Compliance (QC) inspection plan in ensuring safety and quality of all raw materials and prepared food items. 2.0 SCOPE Applicable to all food materials, ingredients, packaging materials and prepared food items. 3.0 DEFINITION 3.1 Co-X : Convention & Exhibition (Putrajaya) Sdn Bhd 3.2 HOD : Head of Department 3.3 QC : Quality Compliance 3.4 QMS : Quality Management System 3.5 MRM : Management Review Meeting 4.0 RESPONSIBILITIES 4.1 The Executive Chef are responsible to ensure that food sampling for lab test is carried out according to schedule. 5.0 REFERENCE 5.1 ISO 9001:2015 Clause 8.1 Operation planning and control

4 DEPARTMENT CULINARY REFERENCE NO. Co-X/FBO/SOP02 PAGE NO. Page 4 of PROCEDURE 6.1 Verification and Validation Activities The HOD shall prepare Verification Checklist for Validation (R13) and Verification Schedule (R16) for Culinary Department in Co-X. The schedule shall identify the type of verification activities, type, frequency and responsibility Verification activities may include: Internal Audit Review Records Calibration Target Sampling and Periodic Laboratory Testing Management Review Verification activities such as reviewing records must be carried out according to the frequency identified Verification activities such as audits must be carried out at the frequency stated in Internal Audit Procedure to ensure the effectiveness of the Quality Management System (QMS), and are reported to the management during the Management Review Meeting (MRM) All reports and records of verification activities are filed and maintained for future reference Co-X F&B verification and validation processes identified are summarized in Table 1 Verification and Validation Activities Schedule Verification Schedule Form is used to plan and monitor the implementation of the activities throughout the year. 6.2 Incoming Inspection Inspection of incoming food material are handled in accordance to Incoming Inspection and Preservation (Co-X/AFD/SOP02) procedure.

5 DEPARTMENT CULINARY REFERENCE NO. Co-X/FBO/SOP02 PAGE NO. Page 5 of RECORDS 7.1 Co-X/QHS/M03-R01 Verification Checklist for Validation 7.2 Co-X/QHS/M03-R03 Verification Schedule 8.0 APPENDIX / ATTACHMENT 8.1 Verification and Validation Activities Schedule [Table 1]

6 DEPARTMENT CULINARY REFERENCE NO. Co-X/FBO/SOP02 PAGE NO. Page 6 of 6 Table 1 Verification and Validation Activities Schedule No Verification Activities Type Frequency Responsibility 1 Verification activities scheduling term Management Representative 2 Subsequent verification for validation of plan and controls When there is a change in critical limit, process and equipment During Internal Audit and ISO Plan review 3 Internal audit on system Internal Auditor 3 rd party Auditor 4 External audit on system - Surveillance Audit External Certification Body Auditor 5 Management Review 6 Meeting Quarterly 7 Calibration Short As per Preventive Maintenance & Equipment Management Procedure Facility Management Department 8 Review Records Short Accordingly, in every day process Management Representative 9 Review CCP Monitoring Records According to every day process during internal audit Internal Auditor 10 Food Laboratory Test Short Half yearly Hygiene & Stewarding Manager & Executive Chef