NSF Audits FPA Audits Quality Assurance

Grocery Manufacturers Association/ Food Products Association (GMA-FPA), 2006

Our secret ingredients
"You have a highly motivated and conscientious work force, and you should be proud of their output."

"Management undergoes leadership training. Internal training programs are documented and include such issues as food safety and GMP/HACCP training for all employees. Training and attendance is documented at all training sessions. Training is verified by management observations. New employee training occurs prior to being assigned to specific processing areas. All training is scheduled in advance.

"The compliance level of the employees determines training effectiveness. We interviewed employees to determine when the last training was conducted and the topics covered. Training had been conducted on GMP's and personal hygiene. Interviews with personnel responsible for monitoring CCP's were knowledgeable about their responsibilities relating to food safety and were able to recount the last training session agenda."

Keeping it squeaky clean ...
"The plant and equipment sanitation program is documented. The program includes photographs of each piece of equipment dismantled and details to the sanitation workers of the proper tear down procedures used for cleaning purposes. The program also identifies the sanitation procedures and the chemicals to be used on the equipment."

Prevention and crisis management is key ...
"The firm has the ability to trace all raw materials and ingredients forward to finished product and first level of distribution and backwards to distributor. Finished products are labeled with a unique item code and lot number, which allows them to computerize the tracking system. They can account for the location of all finished products. The firm has a recall crisis team with emergency contacts, including procedures for initiation and, technical response, risk assessment, recall process, conducting recalls/market withdrawal and mock recalls."

"The facility maintains a Crisis Management Plan , which details procedures for fire, bomb threats, product tampering, hazardous materials release, power interruption and earthquakes. There is a formal contingency plan for continuation of supply to customers and for communication of supply issues to customers. Interviews with management indicated that processing would continue at other facilities that have partnered with TCOR."

Delivery high quality and safe products ...
"Records for the CCP of the HACCP plan, temperature logs were examined for the last twelve months. They were readily available and did not indicate any recurring deficiencies. The CCP's are monitored per the plan and all monitoring logs are properly signed off. Records were signed by the operator and verified and signed off. The batch operators were interviewed and found to be knowledgeable concerning responsibilities, critical limits, and corrective action. The operators are have been trained on HACCP principles by the HACCP Coordinator.