1 This comprehensive Food Safety Management System package contains EVERYTHING you will need to meet the requirements of ALL the following standards: International Standard ISO 22000:2005 for Food Safety Management Systems International Standard ISO 9001:2008 for Quality Management Systems FSSC food safety system for food manufacturers incorporating the standards ISO and Technical Specification ISO 22002: Prerequisite programmes on food safety for food manufacturing And it doesn't stop there. This Food Safety Quality Management System also takes into consideration Global Food Safety Initiative Requirements for a conforming food safety management standard so that it can be applied to any of the standards bench marked under this scheme. I strongly urge you to take the time to read through this product information brochure and then to contact me if you would like to further discuss this package, your requirements, and how I can help you. This is not some faceless business where you pay your money, download your product and never hear from us again. I like to take a hands-on approach with my customers and I make every effort to make myself available to help you implement your food safety management system.
2 It has taken me nearly a year to put this package together, but I wanted to make sure that I came up with a product that was: Straight forward to implement. Available for instant download Able to eliminate the need to buy any other package or documentation Affordable for everyone I have organised the package into separate certification tools. They are designed to be applied in a step by step order to most efficiently implement your food safety management system: Introduction to ISO Understanding ISO Project Food Safety Quality Management System Internal Auditing Training & Checklists Click here to order our Assured Food Safety Management System Certification Package This package now includes our New ISO Food Safety Management System Implementation Workbook and Project Planner. These tools provide a step by step guide to implementing ISO To view a sample of our NEW ISO Implementation Workbook click here
3 Introduction to ISO This 45 minute presentation will introduce the ISO standard and explain exactly how to start the process of implementing an ISO compliant Food Safety Management System.
4 Understanding ISO This one hour interactive training guide can be used to aid your staff in understanding the ISO 22000:2005 standard. It includes: The key elements to ensuring food safety An explanation of prerequisite programmes The principles of HACCP ISO definitions The documents required to meet the standard And much more...
5 Project This contains all the project tools you will need to achieve ISO certification. In this part of the package you will find: Project Plans Senior Management Implementation Checklist Food Safety Team: ISO Implementation Guide ISO Document Requirement Guide Prerequisite Training Codex GMP Training HACCP Training HACCP Implementation Guide Project Plans A planning template listing a step by step process to implementing your Food Safety Management System.
6 Senior Management Implementation Checklist An 11 step Senior Management Implementation checklist that establishes your Food Safety Management System fundamentals including Food Safety Policies and Objectives. The checklist guides Senior Management: in planning the establishment of the FSMS in providing adequate support to establish the FSMS in ensuring there is adequate infrastructure and work environment in allocating responsibility and authority
7 Food Safety Team: ISO Implementation Guide This presentation explains to the Food Safety Team exactly how to implement an ISO compliant Food Safety Management System.
8 ISO Document Requirement Guide This presentation explains to the Food Safety Team the documentation required in an ISO compliant Food Safety Management System.
9 Prerequisite Training This presentation explains the part that prerequisites play in an ISO compliant Food Safety Management System.
10 Codex GMP Training This interactive presentation explains CODEX & Good Manufacturing Practice Guidelines. The CODEX Principles lay a firm foundation for ensuring food hygiene. The controls described are internationally recognized as essential to ensure the safety and suitability of food for consumption.
11 HACCP Training An interactive and illustrated HACCP training presentation to train your food safety team in the preliminary steps to a Hazard analysis, the principles of HACCP and how to utilise the HACCP calculator in implementing your HACCP system.
12 HACCP Training An interactive and illustrated HACCP training presentation to train your food safety team in the preliminary steps to a Hazard analysis, the principles of HACCP and how to utilise the HACCP calculator in implementing your HACCP system.
13 HACCP Implementation Guide Step by step guides to implementing your HACCP using our HACCP Calculator.
14 Food Safety Quality Management System This is the core of the content and contains the most comprehensive ISO documentation package that you will find anywhere on the web. In this bundle of certification tools you will find: Food Safety Quality Manual containing a set comprehensive procedures and record templates. HACCP manual containing food safety procedures and our unique HACCP Calculator. Laboratory manual including sample procedures and records. Prerequisite programmes manual. Operational Prerequisite Programmes Manual. Food Safety Quality Manual The Food safety Quality Manual contains 28 comprehensive top level procedures templates that form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures: QM Food Safety Quality Management System QM FSQM Manual Summary QM Document Control QM Customer, Statutory and Regulatory Conformance QM Record Control QM Management Commitment QM Quality and Food Safety Policy QM Quality and Food Safety Objectives QM Responsibility, Authority and Communication QM Management Review QM Resources and Training QM Infrastructure and Work Environment QM Product Realization and Contract Review QM Design and Development QM Purchasing, Orders and Verification of Purchased Materials QM Prerequisite Programmes QM Identification and Traceability QM Customer Property QM Planning Product Realisation and Contract Review QM Calibration QM Hazard Analysis and Critical Control Points System
15 QM Verification, Validation and Improvement QM Customer Satisfaction QM Internal Audit QM Monitoring and Measuring QMS, Analysis of Data QM Control of Non-Conforming Product QM Corrective Action and Preventive Action QM Crisis Management QM Product Recall
16 Food Safety Quality Manual Procedures
17 FSQMS Record Templates The Food Safety Quality Manual includes 50 record templates that support your Food Safety Management System procedures: QMR 001 Management Review Minutes QMR 002 Training Record QMR 003 Product Release Record QMR 004 Design and Development Records QMR 005 Supplier Assessment Record QMR 006 Validation Record QMR 007 Identification and Traceability Record QMR 008 Register of Customer Property QMR 009 Calibration Record QMR 010 Internal Audit Record QMR 011 Records of Non-conforming Product QMR 012 Corrective Action Request Form QMR 013 Preventative Action Request Form QMR 014 Supplier Self Assessment and Approval Form QMR 015 Equipment Commissioning Record QMR 016 Return to Work Form QMR 017 Hygiene Policy Staff Training Record QMR 018 Complaint Investigation Form QMR 019 Prerequisite Audit Checklist QMR 020 Knife Control Record QMR 021 Knife Breakage Report QMR 022 Goods in Inspection Record QMR 023 Equipment Cleaning Procedure QMR 024 Glass and Brittle Plastic Breakage Record QMR 025 Metal Detection Record QMR 026 First Aid Dressing Issue Record QMR 027 Cleaning Schedule QMR 028 Cleaning Record QMR 029 Engineering Hygiene Clearance Record QMR 030 Glass and Brittle Plastic Register QMR 031 GMP Audit Checklist QMR 032 Vehicle Hygiene Inspection Record QMR 033 Outgoing Vehicle Inspection Record QMR 034 Pre Employment Medical Questionnaire QMR 035 Visitor Questionnaire QMR 036 Product Recall Record QMR 037 Shelf Life Confirmation Record
18 QMR 038 Accelerated Keeping Quality Log QMR 039 Goods In QA Clearance Label QMR 040 Maintenance Work Hygiene Clearance Form QMR 041 Changing Room Cleaning Record QMR 042 Colour Coding Red Process Areas QMR 043 Daily Cleaning Record for Toilets and Changing Rooms QMR 044 Drain Cleaning Procedure Filler Areas QMR 045 General Cleaning Procedure QMR 046 Product QA Clearance Label QMR 047 CIP Programmes Log QMR 048 Sample Filler Cleaning Record QMR 049 Pipe Diameter Flow Rate Conversion Table QMR 050 QC Online Check Sheet
19 HACCP Manual containing the New ISO HACCP Calculator Sections included in the HACCP manual are as follows: HM 1 HACCP System HM 2 HACCP Team HM 3 HACCP Prerequisites HM 4 HACCP Scope and Product Information HM 5 HACCP Intended Use HM 6 HACCP Flowcharts HM 7 HACCP Flowchart Verification HM 8 Hazard Identification HM 9 Hazard Assessment HM 10 Identification and Assessment of Control Measures HM 11 Identification of Critical Control Points (CCPs) HM 12 Establishing Critical Limits for each CCP HM 13 Establishing a Monitoring System for each CCP HM 14 Establishing a Corrective Action Plan HM 15 Establishing Verification Procedures HM 16 Establishing HACCP Documents and Records HM 17 Review of the HACCP Plan HM 18 Flow Diagram HM 19 Product Description HM 20 Hazards HM 21 HACCP Validation HM 22 HACCP Plan HM 23 HACCP Verification Audit Summary HM 24 HACCP Calculator Guide Part 1 HM 25 HACCP Calculator Guide Part 2 HM 26 Hazard Assessment & Critical Control Point Calculator HM 27 HACCP Definitions HM 28 HACCP Verification Record HM 29 HACCP Steering Group Review HM 30 Raw Material Summary HM 31 Finished Product Summary HM 32 Decision Tree
20 Our New Unique ISO HACCP Calculator How the HACCP Calculator helps: A few simple steps take you through the hazard assessment and then significant hazards which require critical control point assessment are automatically highlighted. You do not need to refer to the hazard decision tree to assess critical control points as all of the decision tree questions and actions are included in the calculator. It makes the process of determining a critical control point simple, answer the questions at each stage and the calculator will show when a step is a critical control point. Simplifies the identification of Operational Prerequisite Programmes Saves time and hence money. It enables you to present your HACCP assessment in a clear and professional manner. It automatically starts to generate a HACCP plan as you work through your hazard assessment and critical control points. All your HACCP information can be held in a single document.
21 The HACCP Calculator contains a comprehensive list of Biological, Physical & Chemical Hazards and Allergens The HACCP Manual includes a comprehensive list of potential chemical, biological and physical hazards which you can use as a checklist when carrying out your hazard analysis.
22 Laboratory Quality Manual A comprehensive Laboratory Quality Manual compliant with the CLAS standard (Campden Laboratory Accreditation Scheme) provided in Microsoft Word format. Campden laboratory accreditation scheme sets standards for good laboratory practice and complies with the BRC Global Standard for Food Safety. The laboratory quality manual includes template records, procedures and product sampling plans.
23 Prerequisite Programmes Manual A comprehensive set of 67 prerequisite programmes laying out your Infrastructure and Maintenance Standards and including those defined in Technical Specification ISO 22002:2009 Part 1 Prerequisite programmes on food safety for food manufacturing: PRP 1 Prerequisite Programmes PRP 2 HACCP Prerequisite Programmes PRP 3 Manufacturing Control Prerequisite Programmes PRP 4.1 Design and Construction of Buildings PRP 4.2 Environment Prerequisite Programmes PRP 4.3 Site Location and Standards PRP 5.1 Layout of Premises and Workspace PRP 5.2 Internal Design and Layout PRP 5.3 Internal Structure PRP 5.4 Equipment Design and Location PRP 5.5 Laboratory Facilities PRP 5.6 Temporary Structures and Vending Machine Facilities PRP 5.7 Storage PRP 6.1 Site Services PRP 6.2 Control of Water Supply PRP 6.3 Control of Boiler Chemicals PRP 6.4 Control of Air Supply PRP 6.5 Control of Compressed Air and Gases
24 PRP 6.6 Lighting PRP 7.1 Waste Management PRP 7.2 Waste Container Management PRP 7.3 Waste Disposal PRP 7.4 Drainage Systems PRP 8.1 Equipment Prerequisite Programmes PRP 8.2 Equipment Hygienic Design PRP 8.3 Food Contact Surfaces PRP 8.4 Monitoring Equipment PRP 8.5 Equipment Cleaning PRP 8.6 Maintenance Prerequisite Programmes PRP 9.1 Purchasing Prerequisite Programmes PRP 9.2 Supplier Approval and Monitoring PRP 9.3 Control of Incoming Materials PRP 10.1 Prevention of Contamination PRP 10.2 Prevention of Microbiological Contamination PRP 10.3 Allergen Control System PRP 10.4 Prevention of Physical Contamination PRP 11.1 Cleaning Prerequisite Programmes PRP 11.2 Cleaning Agents and Equipment PRP 11.3 Cleaning Procedures PRP 11.4 CIP Systems Prerequisites PRP 11.5 Monitoring of Cleaning Effectiveness PRP 12.1 Pest Control Prerequisites PRP 12.2 Pest Control Programme PRP 12.3 Prevention of Pest Access PRP 12.4 Prevention of Pest Harbourage PRP 12.5 Pest Monitoring PRP 12.6 Pest Eradication PRP 13.1 Personal Hygiene and Personnel Facilities Prerequisites PRP 13.2 Personnel Hygiene Facilities PRP 13.3 Personnel Canteen Facilities PRP 13.4 Protective Work Wear PRP 13.5 Medical Screening PRP 13.6 Illness Reporting Systems PRP 13.7 Personal Cleanliness PRP 13.8 Personal Behaviour PRP 14.1 Rework Prerequisite Programmes PRP 14.2 Rework Storage Identification and Traceability PRP 14.3 Rework Usage Prerequisites PRP 15.1 Product Recall Prerequisite Programmes
25 PRP 15.2 Product Recall Procedure Prerequisites PRP 16.1 Storage Prerequisites PRP 16.2 Warehousing Prerequisites PRP 16.3 Despatch and Distribution Prerequisites PRP 17.1 Product Information Prerequisites PRP 17.2 Product Labelling Controls PRP 18.1 Food Defence System PRP 18.2 Access Controls
26 Prerequisite Programmes Verification Records 64 Verification audit templates covering all the prerequisite programmes: PRP 4.1 Design and Construction of Buildings Verification Audit PRP 4.3 Site Location and Standards Verification Audit PRP 5.1 Layout of Premises and Workspace Verification Audit PRP 5.2 Internal Design and Layout Verification Audit PRP 5.3 Internal Structure Verification Audit PRP 5.4 Equipment Design and Location Verification Audit PRP 5.5 Laboratory Facilities Verification Audit PRP 5.6 Temporary Structures and Vending Machines Verification Audit PRP 5.7 Storage Verification Audit PRP 6.1 Site Services Verification Audit PRP 6.2 Control of Water Supply Verification Audit PRP 6.3 Control of Boiler Chemicals Verification Audit PRP 6.4 Control of Air Supply Verification Audit PRP 6.5 Control of Compressed Air and Gases Verification Audit PRP 6.6 Lighting Verification Audit PRP 7.1 Waste Management Verification Audit PRP 7.2 Waste Container Management Verification Audit PRP 7.3 Waste Disposal Verification Audit PRP 7.4 Drainage Systems Verification Audit PRP 8.1 Equipment Prerequisite Programmes Verification Audit PRP 8.2 Equipment Hygienic Design Verification Audit PRP 8.3 Food Contact Surfaces Verification Audit PRP 8.4 Monitoring Equipment Verification Audit PRP 8.5 Equipment Cleaning Verification Audit PRP 8.6 Maintenance Prerequisite Programmes Verification Audit PRP 9.1 Purchasing Prerequisite Programmes Verification Audit PRP 9.2 Supplier Approval and Monitoring Verification Audit PRP 9.3 Control of Incoming Materials Verification Audit PRP 10.1 Prevention of Contamination Verification Audit PRP 10.2 Prevention of Microbiological Contamination Verification Audit PRP 10.3 Allergen Control System Verification Audit PRP 10.4 Prevention of Physical Contamination Verification Audit PRP 11.1 Cleaning Prerequisite Programmes Verification Audit PRP 11.2 Cleaning Agents and Equipment Verification Audit PRP 11.3 Cleaning Procedures Verification Audit PRP 11.4 CIP Systems Prerequisites Verification Audit PRP 11.5 Monitoring of Cleaning Effectiveness Verification Audit PRP 12.1 Pest Control Prerequisites Verification Audit
27 PRP 12.2 Pest Control Programme Verification Audit PRP 12.3 Prevention of Pest Access Verification Audit PRP 12.4 Prevention of Pest Harbourage Verification Audit PRP 12.5 Pest Monitoring Verification Audit PRP 12.6 Pest Eradication Verification Audit PRP 13.1 Personal Hygiene and Personnel Facilities Verification Audit PRP 13.2 Personnel Hygiene Facilities Verification Audit PRP 13.3 Personnel Canteen Facilities Verification Audit PRP 13.4 Protective Work Wear Verification Audit PRP 13.5 Medical Screening Verification Audit PRP 13.6 Illness Reporting Systems Verification Audit PRP 13.7 Personal Cleanliness Verification Audit PRP 13.8 Personal Behaviour Verification Audit PRP 14.1 Rework Prerequisite Programmes Verification Audit PRP 14.2 Rework Storage Identification and Traceability Verification PRP 14.3 Rework Usage Prerequisites Verification Audit PRP 15.1 Product Recall Prerequisite Programmes Verification Audit PRP 15.1 Product Recall Procedure Prerequisites Verification Audit PRP 16.1 Storage Prerequisites Verification Audit PRP 16.2 Warehousing Prerequisites Verification Audit PRP 16.3 Despatch and Distribution Prerequisites Verification Audit PRP 17.1 Product Information Prerequisites Verification Audit PRP 17.2 Product Labelling Controls Verification Audit PRP 18.1 Food Defence System Verification Audit PRP 18.2 Access Controls Verification Audit
28 Food Safety Management System Compliance Summary - PAS 220 PAS 220 Requirements FSSC Manual Procedures 4.1 General requirements 4.2 Environment 4. Construction and layout of buildings PRP 4.1 Design and Construction of Buildings PRP 4.2 Environment Prerequisite Programmes 4.3 Locations of establishments PRP 4.3 Site Location and Standards 5.1General requirements 5.2 Internal design, layout and traffic patterns 5. Layout of premises workspace PRP 5.1 Layout of Premises and Workspace PRP 5.2 Internal Design and Layout 5.3 Internal structures PRP 5.3 Internal Structure 5.4 Location of equipment PRP 5.4 Equipment Design and Location 5.5 Laboratory facilities PRP 5.5 Laboratory Facilities 5.6 Temporary/mobile premises and vending machines 5.7 Storage of food, packaging materials, ingredients and non food chemicals PRP 5.6 Temporary Structures and Vending Machine Facilities PRP 5.7 Storage 6. Utilities air, water, energy 6.1 General requirements PRP 6.1 Site Services 6.2 Water supply PRP 6.2 Control of Water Supply 6.3 Boiler chemicals PRP 6.3 Control of Boiler Chemicals 6.4 Air quality ventilation PRP 6.4 Control of Air Supply 6.5 Compressed air and other gases 6.6 Lighting PRP 6.6 Lighting 7. Waste disposal PRP 6.5 Control of Compressed Air and Gases
29 7.1 General requirements PRP 7.1 Waste Management 7.2 Containers for waste and inedible or hazardous substances PRP 7.2 Waste Container Management 7.3 Waste management and removal PRP 7.3 Waste Disposal 7.4 Drains and drainage PRP 7.4 Drainage Systems 8.1 General requirements 8. Equipment suitability, cleaning and maintenance PRP 8.1 Equipment Prerequisite Programmes 8.2 Hygienic design PRP 8.2 Equipment Hygienic Design 8.3 Product contact surfaces PRP 8.3 Food Contact Surfaces 8.4 Temperature control and monitoring equipment 8.5 Cleaning plant, utensils and equipment 8.6 Preventive and corrective maintenance 9.1 General requirements 9.2 Selection and management of suppliers 9.3 Incoming material requirements (raw/ingredients/packaging) PRP 8.4 Monitoring Equipment PRP 8.5 Equipment Cleaning PRP 8.6 Maintenance Prerequisite Programmes 9. Management of purchased materials PRP 9.1 Purchasing Prerequisite Programmes PRP 9.2 Supplier Approval and Monitoring PRP 9.3 Control of Incoming Materials 10. Measures for prevention of cross contamination 10.1 General requirements PRP 10.1 Prevention of Contamination 10.2 Microbiological cross contamination PRP 10.2 Prevention of Microbiological Contamination 10.3 Allergen management PRP 10.3 Allergen Control System 10.4 Physical contamination 11. Cleaning and sanitizing PRP 10.4 Prevention of Physical Contamination 11.1 General requirements PRP 11.1 Cleaning Prerequisite
30 11.2 Cleaning and sanitizing agents and tools Programmes PRP 11.2 Cleaning Agents and Equipment 11.3 Cleaning and sanitizing programmes PRP 11.3 Cleaning Procedures 11.4 Cleaning in place (CIP) systems PRP 11.4 CIP Systems Prerequisites 11.5 Monitoring sanitation effectiveness 12. Pest control PRP 11.5 Monitoring of Cleaning Effectiveness 12.1 General requirements PRP 12.1 Pest Control Prerequisites 12.2 Pest control programmes PRP 12.2 Pest Control Programme 12.3 Preventing access PRP 12.3 Prevention of Pest Access 12.4 Harbourage and infestations PRP 12.4 Prevention of Pest Harbourage 12.5 Monitoring and detection PRP 12.5 Pest Monitoring 12.6 Eradication PRP 12.6 Pest Eradication 13.1 General requirements 13.2 Personnel hygiene facilities and toilets 13.3 Staff canteens and designated eating areas 13. Personnel hygiene and employee facilities PRP 13.1 Personal Hygiene and Personnel Facilities Prerequisites PRP 13.2 Personnel Hygiene Facilities PRP 13.3 Personnel Canteen Facilities 13.4 Work wear and protective clothing PRP 13.4 Protective Work Wear 13.5 Health status PRP 13.5 Medical Screening 13.6 Illness and injuries PRP 13.6 Illness Reporting Systems 13.7 Personal cleanliness PRP 13.7 Personal Cleanliness 13.8 Personal behaviour PRP 13.8 Personal Behaviour 14. Rework 14.1 General requirements PRP 14.1 Rework Prerequisite
31 14.2 Storage. Identification and traceability Programmes PRP 14.2 Rework Storage Identification and Traceability 14.3 Rework usage PRP 14.3 Rework Usage Prerequisites 15.1 General requirements 15.2 Product recall requirements 15. Product recall procedures 16. Warehousing PRP 15.1 Product Recall Prerequisite Programmes PRP 15.2 Product Recall Procedure Prerequisites 16.1 General requirements PRP 16.1 Storage Prerequisites 16.2 Warehousing requirements PRP 16.2 Warehousing Prerequisites 16.3 Vehicles, conveyances and containers 17.1 Product information PRP 16.3 Despatch and Distribution Prerequisites 17. Product information/consumer awareness PRP 17.1 Product Information Prerequisites 17.2 Labelling of pre-packaged foods PRP 17.2 Product Labelling Controls 18. Food defence, biovigilance and bioterrorism 18.1 General requirements PRP 18.1 Food Defence System 18.2 Access controls PRP 18.2 Access Controls
32 Operational Prerequisite Programmes Manual A set of 16 comprehensive operational prerequisite programmes including matching validation records and verification records: OPRP 1 Hygiene and Housekeeping Management OPRP 2 Management of Pest Control OPRP 3 Control of Visitors and Sub-Contractors OPRP 4 Management of Cleaning OPRP 5 Despatch and Distribution OPRP 6 Maintenance OPRP 7 Hygiene Policy OPRP 8 Hygiene Code of Practice OPRP 9 Glass Policy OPRP 10 Ingredients Foreign Body Control Policy OPRP 11 Metal Detection OPRP 12 Nut Handling Procedure OPRP 13 Control of Knives OPRP 14 Control of Brittle Materials OPRP 15 Glass & Brittle Material Breakage Procedure OPRP 16 Control of First Aid Dressings
33 Operational Prerequisite Programmes Manual
34 Operational Prerequisite Programme Validation Records OPRP 1 Hygiene and Housekeeping Management Validation OPRP 2 Management of Pest Control Validation OPRP 3 Control of Visitors and Sub-Contractors Validation OPRP 4 Management of Cleaning Validation OPRP 5 Despatch and Distribution Validation OPRP 6 Maintenance Validation OPRP 7 Hygiene Policy Validation OPRP 8 Hygiene Code of Practice Validation OPRP 9 Glass Policy Validation OPRP 10 Ingredients Foreign Body Control Policy Validation OPRP 11 Metal Detection Validation OPRP 12 Nut Handling Procedure Validation OPRP 13 Control of Knives Validation OPRP 14 Control of Brittle Materials Validation OPRP 15 Glass & Brittle Material Breakage Procedure Validation OPRP 16 Control of First Aid Dressings Validation
35 Operational Prerequisite Programme Verification Records OPRP 1 Hygiene and Housekeeping Management Verification OPRP 2 Management of Pest Control Verification OPRP 3 Control of Visitors and Sub-Contractors Verification OPRP 4 Management of Cleaning Verification OPRP 5 Despatch and Distribution Verification OPRP 6 Maintenance Verification OPRP 7 Hygiene Policy Verification OPRP 8 Hygiene Code of Practice Verification OPRP 9 Glass Policy Verification OPRP 10 Ingredients Foreign Body Control Policy Verification OPRP 11 Metal Detection Verification OPRP 12 Nut Handling Procedure Verification OPRP 13 Control of Knives Verification OPRP 14 Control of Brittle Materials Verification OPRP 15 Glass & Brittle Material Breakage Procedure Verification OPRP 16 Control of First Aid Dressings Verification
36 Internal Auditing Training & Checklists This is a package of ISO 9001 and ISO internal auditor training guides plus a set of ISO 9001 and ISO internal auditing checklists that can also be used as gap analysis checklists. As a qualified auditor I have been able to give you all the insider tips from an auditor s perspective. You will be able to train yourself and your staff to use the tools in this package to perform your own internal audits on a regular basis. The training and checklists cover the complete auditing process will cover management responsibility, planning and realization of safe products, resources management, validation, verification and improvement, and much more...
37 Internal Auditing Training & Checklists
38 Internal Auditing Training & Checklists
39 Bonus 1 All new ISO Training Software including HACCP, CODEX GMP, Internal audits and Pre-requisites Multiple choice exams evaluate your staff's progress with graphic certificates to print out.
40 Bonus 2 This final free bonus is membership to my Food Safety Elite club. This is where I want to guide all members, on a one to one basis, through the process of gaining ISO certification. This bonus could work out as being worth the price of the package on its own as you will have direct access, via , to my expertise and knowledgebase. I have 1000's of documents, records and work instructions available so if you as a member of Food Safety Elite require anything specific you can just ask me and I will try to supply it. I am constantly working on the material in this package, enhancing, improving and adding to the content. All these updates will be made available to members of Food Safety Elite. Consultants will typically charge upwards of $600 per day but my Food Safety Elite club aims to eliminate any need for you to use other consultants. I will be here to help you right through to certification. This could potentially save you $1000's in consultancy fees. Obviously the Food Safety Elite club will take up my time so to ensure that I deliver the best service I can to members I shall be capping the number of people who can join. This bonus could disappear from this package at any time! For more information contact me here Click here to order our Assured Food Safety Management System Certification Package