Food Consultants Inc at Intertek Etl

3933 Route 11, Cortland, NY

Menu (As of 10/30)

Expectations Manual

• GT002-P / Rev $4.00
• Page 2 of $29.00
• Version $1.00
• Page 2 of $34.00

Introduction

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Table of Contents

• Plant Grounds $9.00
• Facility $9.00
• Storage $10.00
• Employee Good Manufacturing Practices $11.00GMP) PROGRAM
• Section 2: Process Controls $12.00
• Processing $12.00
• Equipment $13.00
• Foreign Material Controls $14.00
• Section 3 $15.00RECEIVING, SHIPPING & TRANSPORTATION
• Receiving $15.00
• Shipping & Transportation $16.00
• Section 4: Maintenance & Calibration $16.00
• Equipment $16.00
• Maintenance $17.00
• Calibration $18.00
• Section 5: Sanitation $18.00
• Sanitation Program $18.00
• Section 6: Training $19.00
• Section 7: Pest Control $20.00
• Section 8: Supplier Approval $21.00
• Section 9 $22.00FINISHED PRODUCT SPECIFICATION & QUALITY CONTROLS
• Product Specifications $22.00
• Quality Controls $22.00
• Section 10: Testing $23.00
• Testing $23.00
• Good Laboratory Practices $23.00
• Section 11 $24.00COMPLAINTS & NON-CONFORMING PRODUCTS
• Page 4 of $29.00
• Complaints $24.00
• Corrective Actions $24.00
• Non-conforming Products $24.00
• Section 12: Recall & Traceability $24.00
• Section 13 $25.00FOOD DEFENSE/SITE SECURITY & CRISIS MANAGEMENT
• Food Defense/site Security $25.00
• Crisis Management $26.00
• Section 14: Document Control $26.00
• Appendix a : Required Documentation $27.00
• Appendix B: Change Log $29.00

Sanitary Transportation Act

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• A numerical grade of < $80.00
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Process Capability

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Transport Vehicle

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Ending Score Range

• Superior 98.00 / 100.00
• Excellent 94.00 / 97.99
• Good 89.00 / 93.99
• Compliant 80.00 / 88.99
• Actual adulteration of the stored ingredients, materials, food contact packaging, and product from any
• Failure to have a HACCP program or a Food Safety PlanFSP
• Lack of policy to prevent cross contact that includes segregation during storage
• Failure to have a documented product recovery program
• Employees observed not following documented hygiene program causing direct contamination of product
• Observation of significant evidence of pest activity on the interior of the facility

Facility

• Page 10 of $29.00

Table of Content

• Introduction $2.00
• Table of Content $3.00
• Overview of the Expectation Manual $4.00
• Definitions $5.00
• Non-conformance Classification & Scoring Guidelines $9.00
• Corrective Action Management $10.00
• Haccp & Food Safety Plan Audit Scopes $11.00
• Audit Criteria and Guidance for Sites $11.00
• 1- Plan Identification, HACCP/Food Safety TEAM & SCOPE $11.00
• 2 - Product Description/Specifications $13.00
• 3 – Intended Use and Consumers of the Product $14.00
• 4- Flow Diagram $14.00
• 5- Hazard Analysis and Control Measures $15.00
• 6-Determination of Critical Control Points $17.00CCPs)/Preventive Process Controls (PPCs
• 7- Critical Limits $18.00
• 8 – Monitoring Procedures $18.00
• 9- Corrective Actions $19.00
• 10 - Validation of HACCP/Food Safety Plan and Establishing Verification Procedures $20.00
• 11 - Recordkeeping and Documentation Procedures $22.00
• 12-PREQUISITE PROGRAMS TO HACCP/Food Safety PLAN $23.00
• Appendix A: Required Documentation $28.00
• Appendix B: Modification Log $29.00

Contents

• Required Documentation $10.00
• Section 100 Overview $12.00FOOD SAFETY / HACCP PLANS
• 1.1 Haccp/fsp $12.00
• 1.3 Regulatory Compliance $15.00
• 1.4 Preventive Controls $16.00
• 1.5 Preventive Controls Qualified Individual $17.00
• 1.6 Reanalyze $17.00
• Section 200 Overview $17.00PRE-REQUISITE PROGRAMS
• 2.1 Maintenance $17.00
• 2.2 Product Recovery and Traceability $18.00
• 2.3 Quality Assurance/quality Control $18.00
• 2.4 Sanitation $20.00
• 2.5 Supplier Management $21.00
• 2.6 Training $21.00
• 3- Section 300 Overview $23.00RECEIVING, STORAGE & SHIPPING
• 3.1 Receiving and Shipping $23.00
• 3.2 Storage $24.00
• 3.3 Product Reclaim $25.00
• Section 400 Overview $26.00GROUNDS, FACILITY & EQUIPMENT
• 4.1 Distribution Center Grounds $26.00
• 4.2 Facility $26.00
• 4.3 Equipment $28.00
• Section 500 Overview: Pest Management $28.00
• 5.1 the Pest Management Program (Pmp) $29.00
• Section 600 Overview $31.00EMPLOYEE HYGIENE PRACTICES
• 6.1 the Employee Gdp Program $31.00
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• 6.2 Employee Hygiene Program Implementation $32.00
• Section 700 Overview $32.00FOOD DEFENSE/SITE SECURITY
• 7.1 the Food Defense/site Security Program $32.00
• 7.2 Food Defense/site Security Implementation $33.00
• Modification Log $34.00

(Fsvp)

• Page 7 of $34.00

Verification

• Page 8 of $34.00

Shipper

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Gdp Audit Scopes

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Et Haccp

• GT002-P / Rév $4.00
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Table Des Matières

• Table Des Matières $3.00
• Vue D’ensemble Du Guide Des Attentes $4.00
• Définitions $5.00
• Classification de LA Non-conformité Et Lignes Directrices de LA Notation $9.00
• Gestion Des Mesures Correctives $10.00
• Portées de L’audit Du Plan de Salubrité Alimentaire/haccp $11.00
• Critères D’audit Et Conseils Pour Les Sites $11.00
• 1 – Identification du plan, ÉQUIPE ET PORTÉE de la salubrité alimentaire/HACCP $11.00
• 2 – Description et spécifications du produit $13.00
• 3 – Usage prévu et consommateurs du produit $14.00
• 4 – Organigramme $14.00élaboration, examen et approbation
• 5 – Analyse des risques et mesures de contrôle $15.00
• 6 – Détermination des points critiques de maîtrise $17.00CCP) et des contrôles de procédés préventifs (PPC
• 8 - Procédures de surveillance $18.00
• 9 – Mesures correctives $19.00
• 10 – Validation du plan de salubrité alimentaire/HACCP et établissement des procédures de vérification $20.00
• 11 – Procédures de tenue des dossiers et de documentation $22.00
• 12 – PROGRAMMES PRÉALABLES AU PLAN de salubrité alimentaire/HACCP $23.00
• Annexe a : Documents Requis $28.00
• Annexe B : Journal Des Modifications $29.00
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Client

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Contrôle

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Retenue

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Procédures

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Conforme

• Échec 0 / 99
• Les problèmes critiques qui entraînent une notation « ÉCHEC » de l’audit comprennent
• L’adultération d’ingrédients entreposés, de matières, d’emballages en contact avec les aliments et de
• Le défaut de posséder un programme HACCP ou un plan de salubrité alimentaire (PSA)
• Le défaut de posséder un programme documenté sur les allergènes
• Le manque de politiques pour prévenir la contamination croisée qui comprend l’isolement pendant
• Le défaut de posséder un programme documenté de récupération de produit
• Les employés observés ne suivent pas le programme documenté sur l’hygiène, causant une
• Observation d’une preuve importante d’activité parasitaire à l’intérieur de l’installation
• Une note numérique inférieure à 80,00 %
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• Gestion Des Mesures CorrectivesPour visualiser les non-conformités par degré de gravité, cliquez et choisissez le degré de gravité

Food Consultants Inc at Intertek Etl: hours and how to order