Nt1330 Unit 4
A. Policy, Management, Control of Documents & Records, Communication and Review
A safe feed ingredient policy has been defined, communicated, reviewed and implemented by management.
Document control procedures are in place, and documents are accessible to appropriate personnel.
The Safety Hazards listed by Company Guidelines have been identified, reviewed and have control procedures, where applicable.
Records retention procedures are defined and followed.
The following records are maintained as appropriate to the product: (medicated feed, formula/mixing instructions, production records, label files).
Responsible personnel review the following: audit results, customer feedback, process performance and product conformity, status of preventive …show more content…
and corrective actions, follow-up action from previous management reviews, planned changes that could affect the feed system and recommendations for improvement.
B. Employee -Training
Personnel are competent for assigned tasks and have been trained.
Job descriptions are available that include the responsibility and skills required by the employee.
Personnel are properly trained in personal hygiene, where appropriate, to avoid contamination.
C. Facility Planning and Control
A team has been formed to identify, evaluate, and control feed iand food safety hazards.
Check points where hazards may enter the facility are identified and controlled.
Verification, monitoring, inspection, and test activities have been determined specific to the need of the product.
Does the facility have an internal audit system?
Does the facility have 3rd party audits performed?
D. Manufacturing & Processing
Records are maintained for each product which includes product specifications, formulation, label, and special manufacturing instructions.
Procedures exist to monitor and measure the manufacturing processes.
Documentation present for such processes.
E. Monitoring Devices
Monitoring procedures have been established to evaluate incoming raw materials and finished products, where appropriate.
Scheduled monitoring activities have been established and should include incoming raw material evaluation and finished product evaluation.
Ingredient and finished product assessments are performed on a scheduled basis, where appropriate.
Microbial tests are performed on ingredients and finished product
F. Infrastructure - Building, Equipment and Grounds
Procedures exist for the review and evaluation of feed and food safety hazards in the event of new or changed facilities or equipment.
Buildings, equipment and grounds are adequately and routinely maintained.
Buildings are of suitable construction to minimize access by
pests.
Buildings provide adequate space and lighting.
Equipment possesses the capability to produce a homogenous product that is safe.
All equipment is of suitable size, design, construction, precision, and accuracy for its intended use.
All equipment is maintained to prevent lubricants and coolants introduction as unsafe additives to finished products.
All equipment is designed, constructed, and maintained to facilitate inspection and use of cleanout procedures.
Work areas and equipment used for the manufacture and storage of ingredients and feed are kept separate from agrichemicals.
Procedures exist and are implemented to insure all equipment is properly cleaned to prevent cross-contamination of feed and ingredients.
Adequate procedures are established and used for all equipment in the production and distribution of ingredients and products to avoid cross-contamination of feed and ingredients.
Procedures are established to ensure a biosecure facility.
G. Ingredient Purchasing Process & Controls
Procedures are in place to monitor, qualify, and disqualify suppliers on a scheduled basis and an approved supplier lists exist.
Procedures for conveyance of raw materials to plant are in place to ensure identification of food safety hazards.
Certificate of Analysis accompanies all received ingredients
H. Identification and Traceability
Finished product is properly packaged and labeled for traceability (e.g. production codes), and other label regulatory requirements.
Procedures for product traceability as required by company guidelines are documented and implemented.
Bagged ingredients are stored in either original containers or containers with lot numbers for traceability and identification and controlled in mixing areas. Bulk ingredients are controlled in a similar manner, as appropriate.
Traceability procedures exist to facilitate product recall.
A sample retention program is defined and implemented.
Daily inventories of drugs are maintained.
Procedures for proper storage to avoid contamination are established for both raw materials, ingredients and finished products.
I. Customer Related Processes
Product specifications are defined within customer and regulatory requirements.
Procedures for customer feedback and complaints are in place.
J. Control of Nonconforming Product
Procedures to control non-conforming product have been established and implemented.
Documentation present for any such product.
A safe feed ingredient policy has been defined, communicated, reviewed and implemented by management.
Document control procedures are in place, and documents are accessible to appropriate personnel.
The Safety Hazards listed by Company Guidelines have been identified, reviewed and have control procedures, where applicable.
Records retention procedures are defined and followed.
The following records are maintained as appropriate to the product: (medicated feed, formula/mixing instructions, production records, label files).
Responsible personnel review the following: audit results, customer feedback, process performance and product conformity, status of preventive …show more content…
and corrective actions, follow-up action from previous management reviews, planned changes that could affect the feed system and recommendations for improvement.
B. Employee -Training
Personnel are competent for assigned tasks and have been trained.
Job descriptions are available that include the responsibility and skills required by the employee.
Personnel are properly trained in personal hygiene, where appropriate, to avoid contamination.
C. Facility Planning and Control
A team has been formed to identify, evaluate, and control feed iand food safety hazards.
Check points where hazards may enter the facility are identified and controlled.
Verification, monitoring, inspection, and test activities have been determined specific to the need of the product.
Does the facility have an internal audit system?
Does the facility have 3rd party audits performed?
D. Manufacturing & Processing
Records are maintained for each product which includes product specifications, formulation, label, and special manufacturing instructions.
Procedures exist to monitor and measure the manufacturing processes.
Documentation present for such processes.
E. Monitoring Devices
Monitoring procedures have been established to evaluate incoming raw materials and finished products, where appropriate.
Scheduled monitoring activities have been established and should include incoming raw material evaluation and finished product evaluation.
Ingredient and finished product assessments are performed on a scheduled basis, where appropriate.
Microbial tests are performed on ingredients and finished product
F. Infrastructure - Building, Equipment and Grounds
Procedures exist for the review and evaluation of feed and food safety hazards in the event of new or changed facilities or equipment.
Buildings, equipment and grounds are adequately and routinely maintained.
Buildings are of suitable construction to minimize access by
pests.
Buildings provide adequate space and lighting.
Equipment possesses the capability to produce a homogenous product that is safe.
All equipment is of suitable size, design, construction, precision, and accuracy for its intended use.
All equipment is maintained to prevent lubricants and coolants introduction as unsafe additives to finished products.
All equipment is designed, constructed, and maintained to facilitate inspection and use of cleanout procedures.
Work areas and equipment used for the manufacture and storage of ingredients and feed are kept separate from agrichemicals.
Procedures exist and are implemented to insure all equipment is properly cleaned to prevent cross-contamination of feed and ingredients.
Adequate procedures are established and used for all equipment in the production and distribution of ingredients and products to avoid cross-contamination of feed and ingredients.
Procedures are established to ensure a biosecure facility.
G. Ingredient Purchasing Process & Controls
Procedures are in place to monitor, qualify, and disqualify suppliers on a scheduled basis and an approved supplier lists exist.
Procedures for conveyance of raw materials to plant are in place to ensure identification of food safety hazards.
Certificate of Analysis accompanies all received ingredients
H. Identification and Traceability
Finished product is properly packaged and labeled for traceability (e.g. production codes), and other label regulatory requirements.
Procedures for product traceability as required by company guidelines are documented and implemented.
Bagged ingredients are stored in either original containers or containers with lot numbers for traceability and identification and controlled in mixing areas. Bulk ingredients are controlled in a similar manner, as appropriate.
Traceability procedures exist to facilitate product recall.
A sample retention program is defined and implemented.
Daily inventories of drugs are maintained.
Procedures for proper storage to avoid contamination are established for both raw materials, ingredients and finished products.
I. Customer Related Processes
Product specifications are defined within customer and regulatory requirements.
Procedures for customer feedback and complaints are in place.
J. Control of Nonconforming Product
Procedures to control non-conforming product have been established and implemented.
Documentation present for any such product.