Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Process control<br />
An internal audit entails much more<br />
work. The idea is for the company to examine<br />
all programs affecting food safety<br />
to determine if they are working as designed<br />
from a management perspective.<br />
Internal audits must be linked to other<br />
audit activities such as preoperational,<br />
finished product or facility audits.<br />
Many companies conduct regular<br />
internal checks of the efficacy of their<br />
<strong>Food</strong> <strong>Safety</strong>/Quality Policy<br />
Good Manufacturing Practices, but<br />
these still do not address all that is expected<br />
in an internal audit. The expectations<br />
for an internal audit are as follows:<br />
• Each section that is being audited be<br />
done independently<br />
• Auditors have been trained and are<br />
competent to audit<br />
• The audit examines documented<br />
procedures to determine that they<br />
This plant is committed to the production of high-quality, safe and<br />
wholesome foods that meet the expectations of our customer base. This will<br />
be accomplished through the application of the basic principles of the Hazard<br />
Analysis and Critical Control Points (HACCP) system, Good Manufacturing<br />
Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs) and<br />
Standard Operating Procedures (SOPs) for production, packaging, shipping and<br />
receiving. The facility will be operated to ensure compliance with all applicable<br />
federal, state and local regulations.<br />
This plant also is committed to education and training to ensure that all<br />
personnel understand the procedures and programs necessary to ensure<br />
quality and safety and so that the company not only can maintain our current<br />
programs, but also can improve them.<br />
are being properly followed<br />
• The audit examines records to ensure<br />
that monitoring and verifying activities<br />
have been done as documented<br />
• Persons have been trained and are<br />
competent to do their work, and the<br />
training records are available for<br />
review<br />
• Issues identified during the internal<br />
audit are documented, and corrective<br />
actions have been completed and are<br />
effective<br />
• Corrective actions developed by the<br />
managers responsible for the area<br />
being audited are reviewed to ensure<br />
that the corrective actions are completed<br />
and effective<br />
And, like all elements of ISO 22000,<br />
the results of the internal audit are an<br />
integral part of the management review<br />
and continual improvement.<br />
This can be a real challenge for small<br />
companies. Many elements make up an<br />
FSMS: cleaning, water quality mainte-<br />
(continued on page 72)<br />
Avoid Health Code Violations!<br />
<strong>Food</strong> <strong>Safety</strong> Code requires frequent testing<br />
of sanitizer concentrations. Hydrion ® test<br />
kits provide a quick, simple and reliable way<br />
to meet mandatory testing requirements.<br />
Use Hydrion Test Kits<br />
• Keep customers safe<br />
• Protect your brand<br />
• Insure compliance<br />
Hydrion ® pH and sanitizer test kits since 1934<br />
Contact your food safety distributor for more information<br />
www.MicroEssentialLab.com<br />
Made in USA<br />
J u n e • J u l y 2 0 1 3 21