Tiêu đề PROC 811 Risk Assessment_4.pdf ✅

RISK ASSESSMENT ISSUE 4 ISSUE DATE: 28.09.23 PROC 811 Page 1 of 5 Checked by: Process Owner Management Representative * Approved by: Management Representative * Date 28.09.23 Date 28.09.23 Note: This document once printed will not be valid unless having controlled document stamped by MR. Please refer FFF Google Drive for validity of this document. RISK ASSESSMENT

RISK ASSESSMENT ISSUE 3 ISSUE DATE: 22.06.21 PROC 811 Page 3 of 5 Policy To ensure that risk assessment for food safety (HACCP), food defence/protection (TACCP), food fraud (VACCP), food quality, business risk or data security should be done, documented and minimum annually reviewed to identify potential risks to product safety legality and quality. Scope Suppliers of Raw Materials and Packaging Materials, Receiving Raw Material, Handling, Storage, Processing, Packing, Quality Control and Distribution of Product from intake to delivery of the product to the customers. Process Owner Food Safety Team Leader Process Map Supply Chain and Food Safety Team undertake a risk assessment/hazard analysis considering each type of raw material or group of raw materials including packaging to identify potential risks to product safety, legality and quality. This shall take into account the potential for: • Allergen contamination • Foreign Body risks • Microbiological contamination • Chemical contamination • Food Quality • Substitution or fraud • Business and Operations • Food defence • Storage • Condensation • Site Security • Measuring Devices • Air Filter • Pest Management The Food Safety Team have determined to address the potential of Microbiological, Chemical, Physical contamination, product quality and Food Fraud through the process of Receiving Raw Material, Handling, Storage, Processing, Packing, Quality Control and Distribution of product from intake to delivery of the product to the customers. Consideration is given to the significance of a raw material to the quality of the final product. The risk assessment is the basis for the raw material acceptance and testing
RISK ASSESSMENT ISSUE 3 ISSUE DATE: 22.06.21 PROC 811 Page 4 of 5 procedure and for the processes adopted for supplier approval and monitoring. All risk assessments are reviewed at least annually. Additional Information Following process is considered for risk assessment: BRC Reference Clause Area for Risk Assessment Scope Risk Assessment Document Reference 3.4.1 Internal Audit Priority & Frequency QF/FFF/Proc 811-01 3.5.2.1 Acceptance of Raw Materials and Packaging Materials Acceptance Criteria QF-FFF-Proc 811-02 4.1 Site Security Site & Premises Control QF-FFF-Proc 811-03 4.3.2 Site Layout Potential for Food Safety & Legal Compliance QF-FFF-Proc 811-04 8.2.2 High Risk Area Air Filter Requirements QF-FFF-Proc 811-05 6.4.2 Measuring Devices & New Equipment Inspection and Calibration QF-FFF-Proc 811-06 4.5.1 Water Storage & Treatment Risk of Product Contamination Water treatment and Sampling QF-FFF-Proc 811-07 3.11 Product Recall & Withdrawal Business Continuity Food Safety & Contingency QF-FFF-Proc 811-08 Proc 809 Incident Management 4.4.1 / 4.4.10 Food Safety Hazard Condensation QF-FFF-Proc 811-09 2.7.3 Food Safety Hazard Condensation Control by Use of Cotton Cloth QF-FFF-Proc 811-10 4.15.1 Storage Facilities Product safety & Quality QF-FFF-Proc 811-11 3.2.1 Information Technology Back-up and Security of Digital Data QF-FFF-Proc 811-12 5.4.3 Expired Materials RM-FG Food Fraud Vulnerability QF-FFF-Proc 811-14 5.3.3 Management of Allergens Routes of contamination QF-FFF-Proc 811-16 4.14.2 Pest Management Frequency of Pest Control Inspection QF-FFF-Proc 811-17 3.5.1.1 Each Group of Raw Materials Supplier Approval & Monitoring Criteria, product safety, authenticity, legality and quality Refer Supplier Risk Assessment 3.5.1.1 Each Group Packaging Materials Supplier Approval & Monitoring Criteria, product safety, authenticity, legality and quality Refer Supplier Risk Assessment 4.10.3.1 Metal Detection Detection Requirement Refer HACCP Module 4.10.6.1 Foreign Body Contamination Pre-formed Containers Refer HACCP Module 4.14.2 Pest Control Frequency of Inspection and Treatment Refer HACCP Module