QM 2 Hazard Analysis and Critical Control Points HACCP Review HACCP Team Review - The Food Safety team meets monthly and reviews and updates, if necessary, the following information: - Confirmation of the members of the Food Safety Team - Raw Materials, Ingredients and Product Contact Materials - End Product Characteristics = Intended Use = Flow Charts - Description of Process Steps - Control Measures - Management Changes - Information updates including codes of practice, legislation and customer requirements This review is minuted and the minutes distributed effectively through the organisation including any changes to information. The Food Safety Representative is responsible for distributing the minutes and preparing new information for the team to review. All Team members are required to proactively seek any new relevant information so that it can be brought to the attention of the team. Significant changes that could potentially affect the HACCP plan lead to a full review of the HACCP system. The HACCP system is subject to a full review at a minimum annually. The following areas are verified by monthly HACCP verification audit and review of Key Performance indicators: - HACCP plan is implemented and effective - Operational PRP(s) are implemented and effective - PRP(s) Infrastructure and Maintenance are implemented - Hazards are below identified acceptable levels - Allother procedures required for the effective operation of the Food Safety Management system are implemented and effective Document Reference CM ? Hazard Analysis and Critical Contral Points Revision 2 26 February 2008 Owned by: Technical Manager Authorised By: Site Director