Policy/Procedure Title s1

POLICY/PROCEDURE TITLE: F Recall POLICY/PROCEDURE # SOP F03 Pre-Requisite Program F Process Control Page 1 of 2 AUTHORIZED FOR USE AT: ISSUED BY: DATE ISSUED: Name July 24, 2008 APPROVED BY: SUPERSEDES: Company XYZ Name New

HACCP PLAN Reference: G2. Records – Control of Operations Product preparation or batch records are in place. Process control records are in use.

Frequency: Daily

Persons Responsible: Packaging Personnel, Shippers and QA Manager

Operation Procedure:

1. Recipes can only be printed by the Production Supervisor and Production Assistant.

2. A recipe ready to be made must be signed and dated by the production personnel and ensure that all information is appropriately filled out.

3. The finished recipes are collected by the Production Supervisor and/or Production Assistant on a daily basis. They are submitted to the QA Manager for verification.

4. The QA Manager must sign and date each recipe and verify that all information is appropriately entered.

5. The QA Manager shall be the only one able to change ingredients and instructions on a recipe. The Production Supervisor shall only have access to changing batch sizes of a recipe.

Corrective Action:

1. Batch sizes must be completed. If a recipe has uncompleted batches, it is deemed completed, follows the flow of finished recipes and a new recipe must be printed.

2. If any information is missing, return recipe to Production Manager or appropriate production personnel for completion.

3. QA Department will retrain employees found not following the procedures in this SOP. POLICY/PROCEDURE TITLE: F Recall POLICY/PROCEDURE # SOP F03 Pre-Requisite Program F Process Control Page 2 of 2 AUTHORIZED FOR USE AT: ISSUED BY: DATE ISSUED: Name July 24, 2008 APPROVED BY: SUPERSEDES: Company XYZ Name New

Verification: The QA Manager will ensure the following information is included on each recipe; i. The names of personnel who scaled, mixed and packed ii. The number of batches at the top of the page matches how many batches were actually mixed. iii. The date of when each batch was mixed iv. Equipment cleaning is initialed v. The date of the ingredients used vi. The temperature reached of any sauces or heated items vii. An initial indicating the product has been tasted and approved

Records: Production Records / Recipe