By M Dillon, Mike Dillon
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Extra resources for Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits
It is essential that monitoring be conducted for measurable attributes on a real time basis so that action can be taken immediately when deviations are detected. Using the previous example of a standard for cod fillets greater than 250 grams, there are many options available to the processor. The use of technology and/or specialized equipment to fillet and trim the cod to this specification may be chosen. There may also be continuous monitoring through an automated check weigher which records the weight of the fillets on line.
The design of quality control sheets can assist in reinforcing this knowledge by indicating where the critical control points are in the process and what action should be taken if there is a deviation from permitted values. The approval audit must include a check on the frequency of staff training together with the adequacy of training records. A further key requirement would be the traceability of all ingredients from the coding on incoming raw materials through processing into the finished pack.
Over the last decade the application of HACCP has become an internationally accepted standard for the control of food safety hazards. Many countries now require that foods which are processed, imported or offered for sale must be processed in a HACCP environment. The application of HACCP is normally described in terms of seven principles which have been formalized by groups such as the Codex Alimentarius of the Food and Agriculture Organization of the United Nations. These principles are as follows: 1.