5.1.1 The company shall provide clear guidelines on any restrictions to the scope of new product developments to control the introduction of hazards which would be unacceptable to the site or customers
This shall ensure that hazards have been assessed and suitable controls, identified through the HACCP system, are implemented. This approval shall be granted before products are introduced into the factory environment.
5.1.3 Trials using production equipment shall be carried out where it is necessary to validate that product formulation and manufacturing processes are capable of producing a safe product of the required quality.
5.1.4 Initial shelf-life trials shall be undertaken using documented protocols that reflect conditions expected during manufacture, storage, transport/distribution, use and handling to determine product shelf life.
Results shall be recorded and retained and shall confirm compliance with the relevant microbiological, chemical and organoleptic criteria/sensory analysis. Where shelf-life trials prior to production are impractical, for instance for some long-life produc
There shall be a process to verify that ingredient and allergen labelling is correct based on the product recipe and ingredient specifications
the supplier of raw materials
the country of origin of raw materials
5.2.3 Where a product is designed to enable a claim to be made to satisfy a consumer group (e.g. a nutritional claim, reducedsugar), the company shall ensure that the product formulation and production process are fully validated to meet the stated claim.
5.2.3Where a product is designed to enable a claim to be made to satisfy a consumer group (e.g. a nutritional claim, reducedsugar), the company shall ensure that the product formulation and production process are fully validated to meet the stated claim.
to enable the label to be accurately created
whenever a change occurs which may affect the label information.
5.2.5Where cooking instructions are provided to ensure product safety, they shall be fully validated to ensure that, when the product is cooked according to the instructions, a safe, ready-to-eat product is consistently produced.
5.3.1 The site shall carry out an assessment of raw materials to establish the presence and likelihood of contamination byallergens (see glossary). This shall include a review of the raw material specifications and, where required, the acquisition of addi
5.3.2 The company shall identify and list allergen-containing materials handled on site. This shall include
consideration of the physical state of the allergenic material (i.e. powder, liquid, particulate)
identification of potential points of cross-contamination (cross-contact) through the process flow
assessment of the risk of allergen cross-contamination (cross-contact) at each process step
identification of suitable controls to reduce or eliminate the risk of cross-contamination (cross-contact).
physical or time segregation while allergen-containing materials are being stored, processed or packed
the use of separate or additional protective overclothing when handling allergenic materials
use of identified, dedicated equipment and utensils for processing
scheduling of production to reduce changes between productscontaining an allergen and products not containing the allergen
systems to restrict the movement of airborne dust containing allergenic material
waste handling and spillage controls
restrictions on food brought onto site by staff, visitors and contractor sand for catering purposes.
5.3.5 Where rework is used, or reworking operations are carried out, procedures shall be implemented to ensure rework containing allergens is not used in products that do not already contain the allergen.
5.3.6 Where a justified, risk-based assessment demonstrates that the nature of the production process is such that cross-contamination (cross-contact) from an allergen cannot be prevented, a warning should be included on the label. National guidelines or
5.3.7 Where a claim is made regarding the suitability of a food for allergy or food sensitivity sufferers, the site shall ensure that the production process is fully validated to meet the stated claim and the effectiveness of the process is routinely veri
Cleaning equipment used to clean allergenic materials shall either be identifiable and specific for allergen use, single use, or effectively cleaned after use.
private resource centres.
historical evidence of substitution or adulteration
economic factors which may make adulteration or substitution more attractive
ease of access to raw materials through the supply chain
sophistication of routine testing to identify adulterants
the nature of the raw material
5.4.3Where raw materials are identified as being at particular risk of adulteration or substitution, the vulnerability assessment plan shall include appropriate assurance and/or testing processes to mitigate the identified risks
specific provenance or origin
assured status (e.g. GlobalG.A.P.)
genetically modified organism (GMO) status
named specific trademarked ingredients.
5.4.5Where claims are made about the methods of production (e.g. organic, halal, kosher) the site shall maintain the necessary certification status in order to make such a claim.
Appropriate controls shall be established to ensure the integrity of the product claims.
5.5.1 When purchasing or specifying primary packaging, the supplier of packaging materials shall be made aware of any particular characteristics of the food
which may affect packaging suitability. Certificates of conformity or other evidence shall be available for primary packaging to confirm it complies with applicable food safety legislation and is suitable for its intended use.
5.5.2Product liners and bags purchased by the company for use in direct contact with ingredients, or work in process, shall be appropriately coloured (e.g. contrasting colour to the product) and resistant to tearing to prevent accidental contamination.
mechanisms to prevent accidental use of obsolete packaging
control and disposal of obsolete packaging
appropriate procedures for the disposal of obsolete printed materials (e.g. rendering trademarked materials unusable).
5.6.1.1There shall be a scheduled programme of product testing which may include microbiological, chemical, physical and organoleptic testing according to risk. The methods, frequency and specified limits shall be documented.
Appropriate actions shall be implemented promptly to address any unsatisfactory results or trends.
This shall be based on risk and shall include sensory analysis and, as applicable, microbiological testing and relevant chemical factors such as pH and aw. Records and results from shelf-life tests shall verify the shelf-life period indicated on the produ
5..6.2.1 Pathogen testing (including pathogens tested as part of the environmental testing) shall be subcontracted to an external laboratory or, where conducted internally, the laboratoryfacility shall be fully segregated from the production and storage a
design and operation of drainage and ventilation systems
access and security of the facility
movement of laboratory personnel
protective clothing arrangements
processes for obtaining product samples
processes for obtaining product samples
Documented justification shall be available where accredited methods are not undertaken.
use of recognised test methods, where available
ocumented testing procedures
ensuring staff are suitably qualified and/or trained and competent to carry out the analysis required
se of a system to verify the accuracy of test results (e.g. ring or proficiency testing)
use of appropriately calibrated and maintained equipment
5.6.2.5The significance of laboratory results shall be understood and acted upon accordingly.
Appropriate action shall be taken promptly to address any unsatisfactory results or trends.
Where legal limits apply, these shall be understood and appropriate action taken promptly to address any exceedance of these limits
5.7.1 Where products require positive release, procedures shall be in place to ensure that release does not occur until all release criteria have been completed and the release has been authorized.
5.8.1 The site shall ensure pet food is formulated/designed for the intended use (e.g. where products are designed for complete diet or as a complementary product).
5.8.2 Where a site’s product range includes pet food products for different animal species, the site shall have specific procedures for the management of any ingredients, raw materials, products or rework that could be harmful to unintended recipients.
identification of medication-containing materials handled on site. These can be raw materials, processing aids, intermediate and finished products, rework or any new product or product development ingredients
mechanisms to ensure the correct concentrations of medicinal substances in finished products
procedures (e.g. cleaning procedures) to prevent contamination of non-medicated pet food with materials containing medicinal substances
specific procedures to ensure the correct labelling of medicated pet food.
