Title Page
-
Document No.
-
Audit Title - CCP
-
Client / Site - Tamarfoods
-
Conducted on
-
Prepared by - Debra Phipps
-
Location
-
Personnel
-
Summary;
CCP Tamar foods in-house Procedure challenge
-
T1 Challenge CCP2A - Rack Oven Procedure 3909 Issue no.03 Date 21.05.15 and Check poster 3908 Issue no.02 Date 21.05.15
-
T2 Challenge CCP2B - Band Oven Baking Procedure 3913 Issue no.04 Date 23.06.17 and Check poster 3912 Issue no.03 Date 23.06.17
-
T3 Challenge CCP3A - Blast Chilling Procedure 3894 Issue no.05 Date 21.05.14 and Check poster 3893 Issue no.04 Date 21.05.15
-
T4 Challenge CCP3B - Spiral Chilling Procedure 3903 Issue no.04 Date 21.05.15 and poster 3904 Issue no.04 Date 21.05.15
-
T5 Challenge CCP4A - Metal Detection Procedure 3897 Issue no.08 Date 13.02.17 and Check poster 3891 Issue no.02 Date 21.05.15
-
T6 Challenge CCP4B - X-Ray Procedure 3902 Issue no.04 Date 12.08.16 and Check poster 3899 Issue no.02 Date 21.05.15
TFMS Section 11 Training v6
-
11.1 Training The site must ensure that all personnel performing work relating to product safety, legality and quality are competent to carry out their activity, through training, work experience or qualification. The competency must be verified (e.g. through evaluation, examination or testing.)
-
11.5 Training records Records of all training must be available. Where training is undertaken by agencies on behalf of the site, records of the training must be available. This must include as a minimum: • the name of the trainee • the date of the training • the title or course contents, procedures covered • the training provider • evidence of successful training • copies of certificates may form part of these records e.g. Safe use of chemicals • signature of trainer • signature of trainee indicating that they have understood the training • when refresher training is required The competency of employees must be reviewed at defined intervals and re- training undertaken where necessary. Where competency tests are used, wrong answers are reviewed with, and corrected by the trainee to demonstrate full understanding.
BRC 7.1 TRAINING: RAW MATERIAL HANDLING, PREPARATION, PROCESSING, PACKING AND STORAGE AREAS v7
-
7.1.2 Where personnel are engaged in activities relating to critical control points, relevant training and competency assessment shall be in place.
M&S HYGIENE & FOOD SAFETY SELF- AUDITING SYSTEMS February 2016 v4
-
8.2.1 All CCPs must be audited at least every 3 months. These audits will be based on a review of procedures and then factory implementation, in order to monitor the operators’ abilities to carry out and record CCPs in accordance with the COPs/Guidelines.
-
Add signature
