Did you find any non-conformances (i.e. things that don t comply with your program) during your last review?

Transcription

1 management review The following questionnaire can help you conduct a management review and an important component of your QA system. ou will need your Food Safety Program (FSP) and records to complete this activity. Review each question, ticking the appropriate box and following the instructions. Is this the first management review that you have undertaken? es Go to Question 1 o Read on Did you find any non-conformances (i.e. things that don t comply with your program) during your last review? es o Go to next question Go to the last question on this page Have the non-conformances been successfully resolved? es o Go to next question How do you intend to rectify the situation? Do you have any corrective action requests (CARs) to be closed-out before your next audit? es Address this issue at Question 9 under questions about your procedures o Go to Question 1 List the CARs that remain open from the previous audit. For example: CAR 01/04 Maintenance; CAR 02/04 - Process Control; CAR 03/04 - Skills/knowledge.

2 questions about your food safety program (FSP) Q1. Have you made any changes to your program that involve a significant food safety risk? es Did you get approval from Safe Food Queensland? es o o Changes made Q2. Are you currently selling any product that is not included in your schedule of products? es List the products to be added below and amend your FSP. o Go to Question 3 Products to be added Q3. How often do you conduct management reviews? Please remember that you must review your FSP regularly, and ideally do so along with staff who have food safety responsibilities. How often does your program require a review? Are your reviews up to date? Are your records of management reviews accurate? Are the appropriate staff members involved in the reviews? If you ticked O to any of the above questions corrective action may be necessary.

3 Q4. If you have changed any process involving a control point in your FSP, have you validated the new process? For example, if you have changed the cooking temperature to an outcome less than that shown in the cooking temperature specifications in the cooking log, you would need to re-validate the process, i.e. check that it achieves the required outcome. ou must consult with SFQ before making any change that relates to the control of a significant food safety risk. es o List the amendments you have made below. Corrective action is required. Amendments made/corrective action required Did you amend your FSP correctly? Remember, you must follow the amendment procedure in your FSP. es Go to Question 5 o Prepare an action plan to rectify the situation.

4 questions about your procedures Q5. Do the products you purchase meet the requirements of your FSP consistently? es Go to Question 6 o List common faults below. Common faults found Action required e.g. Contact my supplier or change suppliers? Q6. List the critical control points (CCP) in your food safety program. Are all CCP critical limits being met or exceeded? Is monitoring being conducted as specified and are the required records being kept? An example of a typical FSP audit table follows. CCP Receival (unwrapped product) Critical limit specifications Surface temperature to be below 5 o C o evidence of spoilage il contamination From an approved source Delivery vehicle is accredited Monitoring task Corrective action Record What all unwrapped meat How Check surface temperature using digital thermometer. Check for visual contaminants. Retrain manager. Check product. Reject product. or Remove by trimming all visual contamination. Record details of the following in your food safety program diary: temperature condition supplier corrective action. Check for temperature abuse. Check paperwork. Check accreditation details of delivery vehicle. Assess product above 5 o C and chill before processing if acceptable, or reject if not acceptable. Retrain manager. Do not accept product from an unknown source. Do not accept product from unaccredited vehicle. Where at the receival area When every load Who manager

5 Review your audit table and record the required information below. CCP Critical limit specifications Monitoring/recording task Findings If any of the critical limit specifications for the CCPs are not being met, or monitoring and record keeping is not carried out as specified, then corrective action is required.

6 Q7. Do you and your staff process according to Good Manufacturing Practice (GMP)? Examples include: Tubs and cartons are stored off the floor. Product does not come into contact with non-contact surfaces such as floors and walls. Cooked product is stored and handled to prevent cross-contamination. In-process product is handled quickly and returned to cool storage without delay. Frozen product is thawed in the cold room (or by another acceptable method). Cooked product is not handled with bare hands. Only fresh, wholesome product and ingredients are processed. Unwholesome product and ingredients are isolated and condemned. Wrapping materials, ingredients and equipment are stored in a clean, dry area. Only clean materials and equipment are used during processing. Ingredients are stored in containers that are lidded and labelled. Breadcrumbs are not recycled with a fresh batch being used each day. Crumb base is not recycled with a fresh batch being used each day. Pumping brine is not recycled. Separate equipment is used for preparing vegetables and cooked product, i.e. no cross-contamination risks. Vegetables and other similar products are washed before processing to remove soil and other contaminants. Packaging material is clean. Do you meet all of the GMP criteria? Have any changes to processes potentially created a new food safety risk? Are you monitoring temperature CCP specifications daily and recording findings daily? Are all CCP specifications maintained within critical limits? Do you monitor GMPs and good hygiene practices (GHPs) regularly (weekly/fortnightly)? Are delivery processes monitored regularly and monitoring records maintained? Are all other records maintained as required? Are your records readily available for auditing? Do your records clearly identify defects and corrective action taken? If you ticked O to any of the above questions corrective action may be necessary.

7 Q8. Do you undertake the appropriate inspections and testing? Do you calibrate your thermometer regularly? See below. Do you calibrate all temperature (or other) measuring devices? Do you maintain records of findings? Is cooked, finished product microbiologically tested? Are all inspection tasks carried out as specified in your FSP? Regardless of which type of thermometer you use, you must check its accuracy regularly (at least monthly for thermometers used daily and each time it is used for those less frequently used). Most measurements in meat are made in the range of -1 o C to +10 o C, so a single-point calibration of a thermometer at 0 o C is normally sufficient. Calibration can be carried out in melting ice that has been made from reasonably pure water. Tap water is usually satisfactory, but hard water or bore water containing impurities will reduce the melting point of ice. To calibrate your thermometer, follow these easy steps: Ensure that the thermometer is fully equilibrated with the ambient temperature. This may take one to two hours if the thermometer is moved from one area to another, e.g. chiller to the office. Fill an insulated container (e.g. small esky) with crushed or flaked ice. The ice in the container should be wet, i.e. starting to melt. If necessary, add some water. If the ice floats in a pool of water, there is too much water and you will need to drain some off. Stir the ice and water frequently. Place the thermometer probe in the centre of the ice, being careful not to touch the sides of the container. Wait until the thermometer reaches a steady reading, i.e. when there is no difference between two readings taken one minute apart. ote the difference between 0 o C and the thermometer reading. This difference is either negative or positive and is called the correction. The correction and date of calibration must be recorded in the thermometer calibration section of your Log Book. If the correction is greater than 1 o C the thermometer should be returned to the manufacturer for attention. otify staff members who use the thermometer to adjust their readings by the amount of the correction. If a thermometer is also to be used at high temperature (e.g. checking sterilisation or cooking, it should also be checked in this range). This process is more difficult as the working thermometer should be checked against a standard thermometer that has been certified by the ational Association of Testing Authorities (ATA). The working thermometer should be well immersed alongside the standard thermometer in a thoroughly and continuously stirred water bath and allowed to stabilise. A comparison of the readings can then be made and any correction noted, as described earlier. If you ticked O to any of the above questions corrective action may be necessary.

8 Q9. Do you control non-conformances through appropriate corrective and preventive action? Are you documenting sufficient information for auditing purposes? Do your records clearly identify any non-conformances found? Do your records show when corrective action was taken, and by whom? Does the corrective action taken always rectify the problem? Have you met the requirements of all CARs issued at your last audit? Was the corrective action taken sufficient to rectify the problem? Have you identified and implemented measures to prevent recurrence? If you ticked O to any of the above questions corrective action may be necessary. Q10. Do you store your products, ingredients, packaging materials, chemicals and other items appropriately? Are all products rotated, i.e. stored on a first-in, first-out basis? Are your chemicals labelled and stored safely? Do you place dry ingredients into lidded containers after opening? Do you store all perishable products under refrigeration? Are your food storage containers of food grade quality? Do you store products according to manufacturer s instructions? If you ticked O to any of the above questions corrective action may be necessary. Q11. Do you have adequate labelling and recall/trace-back mechanisms? Can all products be identified back to supplier of origin? Are records kept of all products supplied to customers (wholesale only)? Can all product used in batches be identified? Are pre-packaged products labelled correctly, e.g. date of production and HOA details? Is your recall procedure up-to-date, available and easy to follow? Are records sufficiently detailed for recall/trace-back purposes? Is all delivered product adequately identified for trace-back purposes?

9 If you ticked O to any of the above questions corrective action may be necessary. Q12. Are all the requirements of your hygiene program being met? Does your cleaning program ensure that hygiene standards are met consistently? Do you use a sanitiser in all cleaning procedures? Do you dry clean, soak (detergent/sanitiser scrub), rinse and air dry? Do your staff members understand why cleaning requirements are important? Are your staff members trained in the use of cleaning chemicals? Are the chemicals used according to manufacturer s instructions? Are your cleaning chemicals approved for use around food products? Can you verify the safety of chemicals used, e.g. material safety data sheets (MSDS)? Do you monitor staff practices to ensure Good Hygiene Practices (GHPs) are followed? Do staff members always wash their hands when necessary? Do your staff members use the hands-free operated taps? Are the hands-free operated taps in good working condition? Are liquid soap and paper towels always available? Are dressings available for cuts and abrasions (including gloves)? Is protective clothing appropriate for the purpose and always kept clean? Do you monitor your hygiene program? Is your process of monitoring thorough? Are weaknesses in the hygiene program identified? Are your monitoring records up to date? Do hygiene and maintenance checks include the delivery vehicle? If you ticked O to any of the above questions corrective action may be necessary.

10 Q13. Is the quality of the water that you use appropriate for your needs? Do your methods of chilling water protect it from contamination? Are taps free from build-up? Are inlets to the water tanks (if used) protected by screens? My water is supplied by Council go to Question 14 Tank, dam or bore please read on. Do you chlorinate your water supply? Do you test your water regularly to ensure that it is potable? Do you have records to verify the potability of your water supply? If you ticked O to any of the above questions corrective action may be necessary. Q14. Do you have an effective insect and vermin control program? Who treats your premises for pests? If you undertake your own pest control, are the chemicals approved? Do you have records that verify that the chemicals used are approved? Are personnel that apply pest control chemicals trained in their application? Are the pest control contractors you use licensed to apply the chemicals? Do you have a record of all pest control treatments undertaken? Are the pest control treatments effective? Do you check for signs of pests and vermin during monitoring? Do you empty the electric insect catcher regularly (if applicable)? Are rodent traps/bait stations checked for activity? Do your insect control procedures effectively minimise insect numbers? If you ticked O to any of the above questions corrective action may be necessary.

11 Q15. Do you dispose of liquid and solid waste (e.g. fat, bones, rubbish and waste water) effectively? How do you dispose of fat and bone? Do you dispose of waste material according to your FSP? Are the grease traps and sumps emptied and cleaned regularly? Is the method of rubbish disposal always effective? Is the method of effluent disposal always effective? Do the methods of disposal help maintain a hygienic environment? Do you maintain the appropriate records for auditing purposes? If you ticked O to any of the above questions corrective action may be necessary. Q16. Do you have an effective maintenance program in place? Do you monitor the maintenance requirements of your premises? Do you maintain a record of maintenance defects found? Do you have a maintenance program that outlines what to fix and when? Have you repaired any defects found? Are your maintenance records up to date? Are you confident that any maintenance defects found do not affect product wholesomeness? Does your delivery vehicle (if any) meet maintenance requirements, e.g. in good repair? If you ticked O to any of the above questions corrective action may be necessary.

12 Q17. Do staff members have sufficient skills and knowledge to carry out processing tasks in a hygienic manner? es o Have all staff members been assessed for their level of skills and knowledge? Do your staff members have good knowledge of GHPs and GMPs? Do you maintain records of formal training undertaken by staff members, e.g. TAFE? Do all staff members have adequate food safety skills and knowledge? Do you advise staff members of the findings of management reviews? Are all your delivery vehicle drivers trained in your delivery procedures? If you ticked O to any of the above questions corrective action may be necessary. Q18. Do you have an effective means of documentation and record control? Have you maintained all the records as specified in your FSP? Are your records readily available for auditing purposes? Do you keep your records for the required period of time? Are your records stored safely and filed in an orderly fashion? Is your FSP readily available for use by staff members? If you ticked O to any of the above questions corrective action may be necessary. Date Signature

13 questions for my food safety auditor or systems verification officer Remember, your food safety auditor or SVO would be only too happy to assist with your queries. They can be contacted at their office, on mobile or by .