recipes –including identification of any allergens
mixing instructions, speed, time
equipment process settings
cooking times and temperatures
cooling times and temperatures
coding and shelf-life marking
any additional critical control points identified in the HACCP or food safety plan
6.1.2Where equipment settings are critical to the safety or legality of the product, changes to the equipment settings shall only be completed by trained and authorised staff. Where applicable, controls shall be password-protected or otherwise restricted.
6.1.3 Process monitoring, such as of temperature, time, pressure and chemical properties, shall be implemented, adequately controlled and recorded to ensure that product is produced within the required process specification.
6.1.4 In circumstances where process parameters or product quality are controlled by in-line monitoring devices, these shall be linked to a suitable failure alert system that is routinely tested.
6.1.5 Where variation in processing conditions may occur within equipment critical to the safety or quality of products, the processing characteristics shall be validated and verified at a frequency based on risk and performance of equipment
6.1.6 In the case of equipment failure or deviation of the process from specification, procedures shall be in place to establish the safety status and quality of the product to determine the action to be taken.
setting and amendments to the printer parameters (e.g. the input of, or changes to, date codes) shall only be completed by an authorized member of staff
controls shall be in place to ensure that only correctly printed material is available at the packing machines.
Documented checks shall be carried out at product changes to ensure that all products and packaging from the previous production have been removed from the line before changing to the next production.
when changing batches of packaging materials
at the end of each production run.
6.2.4Where online verification equipment (e.g. bar code scanners) is used to check product labels and printing, the site shall establish and implement procedures for the operation and testing of the equipment to ensure that the system is correctly set up
the start of the packing run
the end of the packing run
a frequency based on the site’s ability to identify, hold and prevent the release of any implicated materials should the equipment fail (e.g. during the packing run or when changing batches of packaging materials).
6.3.1 The frequency and methodology of quantity checking shall meet the requirements of the appropriate legislation governing quantity verification, and records of checks shall be retained.
6.3.2 Where the quantity of the product is not governed by legislative requirements (e.g. bulk quantity), the product must conform to customer requirements and records shall be maintained.
consideration of any legal requirements
responsibilities for testing the equipmen
operating effectiveness and any variations for particular products
methods and frequency of testing the check weighs
a documented list of equipment and its location
an identification code and calibration due date
prevention from adjustment by unauthorised staff
protection from damage, deterioration or misuse.
at a predetermined frequency, based on risk assessment
to a defined method traceable to a recognised national or international standard where possible.
6.4.3 Reference measuring equipment shall be calibrated and traceable to a recognised national or international standard and records maintained. The uncertainty of calibration shall be considered when equipment is used to assess critical limits.
6.4.4 Procedures shall be in place to record actions to be taken when the prescribed measuring devices are found not to be operating within specified limits. Where the safety or legality of products is based on equipment found to be inaccurate, action sha