Name: HACCP Documentation Kit
SKU: 211
Price: 98.00 USD
Availability: InStock

Description

Considering the need of HACCP documentation kit, and how fake consultants make huge money by selling the papers to organizations just changing the names in those documents instead of real services as expected from consultants, ISOFolder is a place where we are trying to make the system effective for documentation for any certification or compliance globally by providing pre-written documentation kit.

No Matter you are planning to get certified based on international standards e.g. ISO 9001, ISO 14001, ISO 45001, HACCP, etc. or you are asked documentation for compliance e.g. pre-qualifying, legal compliance, tendering, etc. Our Documentation kit will facilitate you with less time and cheapest price.

Our Documentation Kit is written in plain English to make easily customized by you without expertise in standards. We developed a documentation kit while making it user-friendly, easy to learn and time-saving.

Documentation Kit is designed by following four tiers of documents

Tier 1 – Manual – This provides the reference to each requirement of the standard. We make the structure of the manual same as the standard, so that you can easily understand and follow requirements.
Tier 2 – Procedures – This provides additional information referred in the manual that how you are doing specific activities in your organization
Tier 3 – Formats – These are an actual document that you use to show your compliance with the standard.

We have added many documents for reference and use, however, you can add any additional document which is not part of our documentation kit, or can ignore those document which is not applicable to your activities from our documentation kit.

It is recommended the documentation kit shall be reviewed by senior management, managers, and employees as relevant to them which can help to understand HACCP.

Documentation kit contains a HACCP Manual that address clause wise details for how HACCP systems are designed and implemented in your organization.

17 procedures, which helps you to manage your operations and address requirements of HACCP through the implementation of procedures.

52 Formats , which is actually used to implement the system and keep records to provide evidence of the fulfillment of standard requirements.

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1. introduction

1.1 authorization statement
1.2 haccp team
1.3 organization structure
2. applicability
2.1 scope of food safety management system
2.2 operational area & production site(s)
3. terms and definitions
4. context of organization
4.1 understanding the organization and its context
4.2 understanding the needs and expectations of interested parties
4.3 determining the scope of the food safety management system
4.4 food safety management system
5 leadership
5.1 leadership and commitment
5.2 policy
5.2.1 establishing the food safety policy
5.2.2 communicating the food safety policy
5.3 organizational roles, responsibilities and authorities
6 planning
6.1 actions to address risks and opportunities
6.2 objectives of the food safety management system and planning to achieve them
6.3 planning of changes
7 support
7.1 resources
7.1.1 general
7.1.2 people
7.1.3 infrastructure
7.1.4 work environment
7.1.5 externally developed elements of the food safety management system
7.1.6 control of externally provided processes, products or services
7.2 competence
7.3 awareness
7.4 communication
7.4.1 general
7.4.2 external communication
7.4.3 internal communication
7.5 documented information
7.5.1 general
8 operation
8.1 operational planning and control
8.2 prerequisite programmes (prps)
8.3 traceability system
8.4 emergency preparedness and response
8.4.1 general
8.4.2 handling of emergencies and incidents
8.5 hazard control
8.5.1 preliminary steps to enable hazard analysis
8.5.2 hazard analysis
8.5.3 validation of control measure(s) and combinations of control measures
8.5.4 hazard control plan (haccp/oprp plan)
8.6 updating the information specifying the prps and the hazard control plan
8.7 control of monitoring and measuring
8.8 verification related to prps and the hazard control plan
8.8.1 verification
8.8.2 analysis of results of verification activities
8.9 control of product and process nonconformities
8.9.1 general
8.9.2 corrections
8.9.3 corrective actions
8.9.4 handling of potentially unsafe products
8.9.5 withdrawal/recall
9 performance evaluation
9.1 monitoring, measurement, analysis and evaluation
9.1.1 general
9.1.2 analysis and evaluation
9.2 internal audit
9.3 management review
9.3.1 general
9.3.2 management review input
9.3.3 management review output
10 improvement
10.1 nonconformity and corrective action
10.2 continual improvement
10.3 update of the food safety management system
annex 1 – HACCP policy
annex 2 – flow diagrams
annex 3 – list of procedure

Objectives and Targets
Monitoring and Measurement
Management Review
Internal Audit
Training, Awareness, and Competence
Control of Document and Record
Correction and Corrective Action
Control of Monitoring and Measuring Equipment
Sub-contracting and Purchasing
Change Management
HACCP Plan
PRPs
Legal Compliance
Product Recall
Product Withdrawal
Emergency Preparedness and Response
Control of Non–Conforming Products

Packing Report / Slip
Drum / Bag / Carton Inspection Report
Screen Checking Report
Breakdown History Card
Preventive Maintenance Schedule
Preventive Maintenance CheckPoints
Preventive Maintenance Check Points for Building & Facility
Order Form/ Order Confirmation
Customer Complaint Report
Customer Feed Back Form
Production Plan
Disposal of Non–Conforming Products
Purchase Order
Indent and Incoming Inspection Records
Approved Vendor
Supplier Registration Form
Sample Test Request Slip for in-process/ Finish product
Product Recall Report
Product Description Form
Hazard Analyses Sheet
HACCP Study
Corrective Action Report
Master List of Records
Objectives and Targets
Internal Audit Plan
Master List of Equipment
Document Change Note
Pre-Requisite Program (PRP) Monitoring
Cleaning and Sanitation Report
Visitor’s Entry Report
Pest Control Report
Fumigation Report
Daily Sanitation Audit Report
Medical Check-Up Report
PH Meter Calibration Report
Normality Record Sheet
Validation Report
Daily Stock Statement
Gate Pass
Competence Matrix
Competence Gap Analyses form
Annual Training Program
Induction Training Form
Job Description
Master List of Documents
Management of Change Plan
Internal Audit Checklist
Supplier audit checklist
Internal Audit Report
Training Attendance Sheet
Management Review Meeting Agenda

Management Review Meeting Minutes

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FAQ

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SOPs

Why your product doesn't have SOPs?

Please read this article to understand structure of documentation.

Wrong Product

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When you buy a product, we take time to process the order. If before sending you the product, you send us request to cancel order, we can do that and you can buy right product.

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The product is non-refundable.

Price

Why your price is low?

Comparing other sellers, we don’t believe in using tactics like “Buy comprehensive, Basic or other type of kits”. We do crystal clear job by delivering a product which is needed to a costumer willing to comply with specific requirements.

As our main business is not selling these products online, so we charge only minimal price on product which we have readily available to sell without investing any further bugs.

Additional Documents

What if i will require additional document?

Our experts have added all required documents, however if any further document will needed and will be justified, we will provide it free of cost.

As our main business is not selling these products online, so we charge only minimal price on product which we have readily available to sell without investing any further bugs.

Customization

Does the document you will send will be editable?

Yes, all of the documents are prepared using MS word, MS Excel and MS Powerpoint. Only the training material will not be editable as it is given only for learning purpose.

Compliance

Are you sure your product is acceptable to my certification body?

Yes, the products we are selling are developed by industry experts, and have been used by many organization world-wide.

How we Deliver?

Fastest Delivery

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Once you place the order and payment is confirmed, we send the product link through email to protect the product. The delivery never prolonged more than 24 hours.

Contents of this product

Content of Manual

1. INTRODUCTION

1.1 AUTHORIZATION STATEMENT
1.2 HACCP TEAM
1.3 ORGANIZATION STRUCTURE
2. APPLICABILITY
2.1 SCOPE OF FOOD SAFETY MANAGEMENT SYSTEM
2.2 OPERATIONAL AREA & PRODUCTION SITE(S)
3. TERMS AND DEFINITIONS
4. CONTEXT OF ORGANIZATION
4.1 UNDERSTANDING THE ORGANIZATION AND ITS CONTEXT
4.2 UNDERSTANDING THE NEEDS AND EXPECTATIONS OF INTERESTED PARTIES
4.3 DETERMINING THE SCOPE OF THE FOOD SAFETY MANAGEMENT SYSTEM
4.4 FOOD SAFETY MANAGEMENT SYSTEM
5 LEADERSHIP
5.1 LEADERSHIP AND COMMITMENT
5.2 POLICY
5.2.1 ESTABLISHING THE FOOD SAFETY POLICY
5.2.2 COMMUNICATING THE FOOD SAFETY POLICY
5.3 ORGANIZATIONAL ROLES, RESPONSIBILITIES AND AUTHORITIES
6 PLANNING
6.1 ACTIONS TO ADDRESS RISKS AND OPPORTUNITIES
6.2 OBJECTIVES OF THE FOOD SAFETY MANAGEMENT SYSTEM AND PLANNING TO ACHIEVE THEM
6.3 PLANNING OF CHANGES
7 SUPPORT
7.1 RESOURCES
7.1.1 GENERAL
7.1.2 PEOPLE
7.1.3 INFRASTRUCTURE
7.1.4 WORK ENVIRONMENT
7.1.5 EXTERNALLY DEVELOPED ELEMENTS OF THE FOOD SAFETY MANAGEMENT SYSTEM
7.1.6 CONTROL OF EXTERNALLY PROVIDED PROCESSES, PRODUCTS OR SERVICES
7.2 COMPETENCE
7.3 AWARENESS
7.4 COMMUNICATION
7.4.1 GENERAL
7.4.2 EXTERNAL COMMUNICATION
7.4.3 INTERNAL COMMUNICATION
7.5 DOCUMENTED INFORMATION
7.5.1 GENERAL
8 OPERATION
8.1 OPERATIONAL PLANNING AND CONTROL
8.2 PREREQUISITE PROGRAMMES (PRPS)
8.3 TRACEABILITY SYSTEM
8.4 EMERGENCY PREPAREDNESS AND RESPONSE
8.4.1 GENERAL
8.4.2 HANDLING OF EMERGENCIES AND INCIDENTS
8.5 HAZARD CONTROL
8.5.1 PRELIMINARY STEPS TO ENABLE HAZARD ANALYSIS
8.5.2 HAZARD ANALYSIS
8.5.3 VALIDATION OF CONTROL MEASURE(S) AND COMBINATIONS OF CONTROL MEASURES
8.5.4 HAZARD CONTROL PLAN (HACCP/OPRP PLAN)
8.6 UPDATING THE INFORMATION SPECIFYING THE PRPS AND THE HAZARD CONTROL PLAN
8.7 CONTROL OF MONITORING AND MEASURING
8.8 VERIFICATION RELATED TO PRPS AND THE HAZARD CONTROL PLAN
8.8.1 VERIFICATION
8.8.2 ANALYSIS OF RESULTS OF VERIFICATION ACTIVITIES
8.9 CONTROL OF PRODUCT AND PROCESS NONCONFORMITIES
8.9.1 GENERAL
8.9.2 Corrections
8.9.3 CORRECTIVE ACTIONS
8.9.4 HANDLING OF POTENTIALLY UNSAFE PRODUCTS
8.9.5 WITHDRAWAL/RECALL
9 PERFORMANCE EVALUATION
9.1 MONITORING, MEASUREMENT, ANALYSIS AND EVALUATION
9.1.1 GENERAL
9.1.2 ANALYSIS AND EVALUATION
9.2 INTERNAL AUDIT
9.3 MANAGEMENT REVIEW
9.3.1 GENERAL
9.3.2 MANAGEMENT REVIEW INPUT
9.3.3 MANAGEMENT REVIEW OUTPUT
10 IMPROVEMENT
10.1 NONCONFORMITY AND CORRECTIVE ACTION
10.2 CONTINUAL IMPROVEMENT
10.3 UPDATE OF THE FOOD SAFETY MANAGEMENT SYSTEM
ANNEX 1 – HACCP POLICY
ANNEX 2 – FLOW DIAGRAMS
ANNEX 3 – LIST OF PROCEDURES