HACCP Manual – Primary Document to Define Implemented Food Safety Management System

HACCP Manual is a document designed and developed for defining Food Safety Management System in food industries as per standard requirements of HACCP. This HACCP manual document must include requirements wise details that how HACCP is implemented. The manual documents should describe policy for all process areas and organization structure.

HACCP Manual must intended to meet the requirements of food safety management system. It establishes food safety and sets out food security of appropriate organization to carry out Food Safety Management System. This HACCP manual defines the management arrangements for the management of operations and activities in accordance with HACCP standard. These are high-level plans or protocols for the implementation of food safety, quality assurance and customer satisfaction.

HACCP Manual should be covered with a full description of the product or family of products within the scope of the plan. Each section reference the relevant procedures used to address the requirements. The HACCP manual helps all the employees to understand Food Safety Management System as well as their role in maintaining better system.

The purpose of the HACCP food safety manual is to establish and clarify the general conditions governing food security of the organization. The manual also includes procedures or references for all activities, including food safety system to describe companies’ compliance with the standard.

For reference document templates for HACCP, Click Here


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