Does Not Meet: because the program does not provide tracing back to raw materials.
Fully Meets: The documentation matches the written program requirements.
Substantially Meets: because all production batches have lot numbers.
Substantially Meets: because receiving records show that items received match purchase orders.
HACCP plan's validation documentation.
Quality manager indicates they have always done it this way.
Review and confirm against 21 CFR part 110.
Review and confirm against 7 CFR part 205.
Ensure the highest quality product for the lowest price.
Ensure that purchased product conforms to specified requirements.
Guarantee conformity to safety standards.
Prevent loss of control of the purchasing process.
Preventing cross contact in the plant.
Using accurate and clear labels on products containing allergens.
Employee training concerning their specific tasks and the importance of allergen management.
Review of consumer complaint(s) related to the performance of the HACCP plan.
Meat and Seafood
Meat and Poultry
Meat, Poultry and Seafood
Describe an existing process and recommend improvements.
Assess the relationships between a program and its component elements.
Gather data systematically to obtain a clear picture of the facts.
Determine opportunities for continuous improvement.
Are fair and objective.
Do not exist.
Are determined by the Supplier's customers.
Are based on current industry expectations.
21 CFR 113
21 CFR 110
The plant manager provides written authorization.
The supplier has a documented procedure for changing specifications.
The change will improve quality for the customer.
The customer authorizes the change in writing.
Verify compliance with the calibration process outlined in the Hazard Analysis plan, then review the calibration records.
Check calibration log in the supervisor's office.
Check that a regulatory tag is attached stating the date of the last accuracy test and compare with the calibration log.
Review the statement from the manufacturer warranting annual accuracy checks.
Recall the batch of product because it did not meet the critical limit at the thermal processing CCP.
Conduct laboratory tests to determine if the product is safe.
Submit the process information to an appropriate authority for review and corrective action.
Assign additional personnel to monitor and review the CCP records.