Spices division, Bibinagar.

GFPL

FOOD SAFETY MANUAL Subject: Validation, verification

and i !rove ent of t"e FSMS

Document Code Issue No Revision Page No Issue Date

QM / GFL/ 30
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05/07/12

#$% Validation, verification and i !rove ent of t"e food &afet' &'&te #$) *eneral

ana(e ent

The food safety team plans and implements the processes needed to validate control measures and/or control measure combinations, and to verify and improve the food safety management system. #$+ Validation of control ea&ure co bination&

Prior to implementation of control measures to be included in operational PRP(s) and the HA P plan and after any change therein (see !.".#), the organi$ation validates (see %.&") that a) the selected control measures are capable of achieving the intended control of the food safety ha$ard(s) for 'hich they are designated and b) the control measures are effective and capable of, in combination, ensuring control of the identified food safety ha$ard(s) to obtain end products that meet the defined acceptable levels. (f the result of the validation sho's that one or both of the above elements cannot be confirmed the control measure and/or combinations thereof are modified and re)assessed (see *.+.+). ,odifications may include changes in control measures (i.e. process parameters, rigorousness and/or their combination) and/or change(s) in the ra' materials, manufacturing technologies, and end product characteristics, methods of distribution and/or intended use of the end product. #$, -ontrol of onitorin( and ea&urin(

At -.P/ 'e provide evidence that the specified monitoring and measuring methods and e0uipment are ade0uate to ensure the performance of the monitoring and measuring procedures.

NAME . DES/*NAT/ON

SIGNATURE

DATE

01E0A1ED 2Y -3E-4ED 2Y A001OVED 2Y

Spices division, Bibinagar.

GFPL

FOOD SAFETY MANUAL Subject: Validation, verification

and i !rove ent of t"e FSMS

Document Code Issue No Revision Page No Issue Date

QM / GFL/ 30
1 0

2 Of 5
05/07/12

1here necessary to ensure valid results, the measuring e0uipment and methods used a) are calibrated or verified at specified intervals, or prior to use against measurement standards traceable to international or national measurement standards2 'here no such standards e3ist, the basis used for calibration or verification are recorded, b) are ad4usted or re)ad4usted as necessary, c) are identified to enable the calibration status to be determined, d) are safeguarded from ad4ustments that 'ould invalidate the measurement results and e) are protected from damage and deterioration Records of the results of calibration and verification are maintained. (n addition, (n -.P/, 'e assess the validity of the previous measurement results 'hen the e0uipment or process is found not to conform to re0uirements. (f the measuring e0uipment is nonconforming 'e ta5e action appropriate for the e0uipment and any product affected. Records of such assessment and resulting actions are maintained. 1hen used in the monitoring and measurement of specified re0uirements, the ability of computer soft'are to satisfy the intended application is confirmed. This are underta5en prior to initial use and are reconfirmed as necessary. #$5 Food &afet' ana(e ent &'&te verification

!.+.& (nternal audit (n -.P/ 'e conduct internal audits at planned intervals to determine 'hether the food safety management system a) conforms to the planned arrangements, to the food safety management system re0uirements established by the organi$ation, and to the re0uirements of this international 6tandard, and b) (s effectively implemented and updated. An audit programmer are planned ta5ing into consideration the importance of the processes and areas to be audited as 'ell as any updating actions resulting from previous
NAME . DES/*NAT/ON SIGNATURE DATE

01E0A1ED 2Y -3E-4ED 2Y A001OVED 2Y

Spices division, Bibinagar.

GFPL

FOOD SAFETY MANUAL Subject: Validation, verification

and i !rove ent of t"e FSMS

Document Code Issue No Revision Page No Issue Date

QM / GFL/ 30
1 0

3 Of 5
05/07/12

audits(see !.".# and ".!.# ) The audit criteria, scope, fre0uently and methods are defined. 6election of auditors and the conduct of audits ensure the ob4ectivity and impartiality of the audit process. Auditors do not audit their o'n 'or5. The responsibilities and re0uirements for planning and conducting audits, and for reporting results and maintaining records, are defined in a documented procedure. The management responsible for the area being audited ensures that actions are ta5en 'ithout undue delay to eliminate detected nonconformities and their causes. .ollo')up activities include the verification of the actions ta5en and the reporting of the verification results. #$5$+ Evaluation of individual verification re&ult& The food safety team systematically evaluates the individual results of planned verification (see *.!). (f verification does not demonstrate conformity 'ith the planned arrangements, the organi$ation ta5es action to achieve the re0uired conformity2 such action includes, but is not limited to revie' of a) e3isting procedures and communication channels (see ".7 and *.*), b) the conclusions of the ha$ard analysis (see *.+), the established operational PRP(s) (see *.") and the HA P plan (see *.7.&), c) the PRP(s) see *.#) and d) the effectiveness of human resource management and of training activities (see 7.#) #$5$, Anal'&i& of re&ult& of verification activitie& The food safety team analysis the results of verification activities, including the results of the internal audits (see !.+.&) and e3ternal audits. The analysis are carried out in order a) to confirm that the overall performance of the system meets the planned arrangements and the food safety management system re0uirements established
NAME . DES/*NAT/ON SIGNATURE DATE

01E0A1ED 2Y -3E-4ED 2Y A001OVED 2Y

Spices division, Bibinagar.

GFPL

FOOD SAFETY MANUAL Subject: Validation, verification

and i !rove ent of t"e FSMS

Document Code Issue No Revision Page No Issue Date

QM / GFL/ 30
1 0

4 Of 5
05/07/12

b) c) d) e)

by the organi$ation, to identify the need for updating or improving the food safety management system, to identify trends 'hich indicate a higher incidence of potentially unsafe products, to establish information for planning of the internal audit programme concerning the status and importance of areas to be audited and to provide evidence that any corrections and corrective actions that have been ta5en are effective.

The results of the analysis and the resulting activities are recorded and are reported, in an appropriate manner, to top management as input to the management revie' (see ".!.#). (t is also used as an input for updating the food safety management system (see !.".#) #$6 / !rove ent

#$6$) -ontinual i !rove ent Top management ensures that the organi$ation continually improves the effectiveness of the food safety management system through the use of communication (see ".7), management revie' (see ".!), internal audit (see !.+.&), evaluation of individual verification results (see !.+.#), analysis of results of verification activities (see !.+.%), validation of control measure combination (see !.#), corrective actions (see *.&8.#) and food safety management system updating (see !.".#)

NAME . DES/*NAT/ON

SIGNATURE

DATE

01E0A1ED 2Y -3E-4ED 2Y A001OVED 2Y

Spices division, Bibinagar.

GFPL

FOOD SAFETY MANUAL Subject: Validation, verification

and i !rove ent of t"e FSMS

Document Code Issue No Revision Page No Issue Date

QM / GFL/ 30
1 0

5 Of 5
05/07/12

#$6$+ U!datin( t"e food &afet'

ana(e ent &'&te

Top management ensures that the food safety management system is continually updated. (n order to achieve this, the food safety team evaluates the food safety management system at planned intervals. The team then considers 'hether it is necessary to revie' the ha$ard analysis (see *.+), the established operational PRP(s) (see *.") and the HA P plan (see *.7.&). The evaluation and updating activities are based on a) input from communication, e3ternal as 'ell as internal as stated in ".7, b) input from other information concerning the suitability, ade0uacy and effectiveness of the food safety management system, c) output from the analysis of results of verification activities (see !.+.%) and d) output from management revie' (see ".!.%)
6ystem updating activities are recorded and reported in an appropriate manner, as input to the management revie' (see ".!.#).

NAME . DES/*NAT/ON

SIGNATURE

DATE

01E0A1ED 2Y -3E-4ED 2Y A001OVED 2Y