H&L Transport Managerial Control Manual March 2014 | 页面 3

MANAGERIAL CONTROL MANUAL
The Use of HACCP as a Food Safety Management System
Prerequisites Programs are the Foundation of HACCP Systems.
The basic requirements for operations of any food and food-related industry are generally referred to as
Prerequisites Programs. These practices are defined as universal steps or procedures that control the operational
conditions allowing for environmental conditions that are favorable to the handling of safe food and food-related
products.

1. Quality Systems Policy
This Policy should define how management will insure products are safe, comply with regulations, and
meet customer expectations.
 Management commitment to quality and food safety – Every company that employs a Quality Systems

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Policy must have a statement ensuring the company’s commitment to the Policy. Here is an example of such a
statement…
“This Company takes full responsibility for providing our customers with safe food products. Recognizing that
food safety is an all-encompassing approach which covers and touches all parts of the Company, its employees,
customers and the public-at-large, it has decided to operate its business within the guidelines of a HACCP-based
Food Safety System. Implementing such an approach requires food safety awareness and training as well as
empowering employees to make day-to-day decisions which maintain the integrity of food safety in the supply
chain. Management has delegated the authority, where applicable, necessary to implement the System without
interference or compromise.”
Crisis management - The process by which an organization deals with a major event that threatens to harm the
organization. It is a discipline within the broader context of management consisting of skills and techniques
required to identify, assess, understand, and cope with a serious situation, especially from the moment it first
occurs to the point that recovery procedures start.
Continuous Improvement – A policy or statement demonstrating a commitment to improving the food safety
system. Having documentation to back up that policy or statement with Minutes to Meetings, Logs and Invoices
for Courses or Consulting.

2. Good Handling Practices (GHP’s)
Quality measures that help assure products are being handled consistently & safely. Good Handling
Practices aid in the organization, maintenance, and operation of a sanitary process and environment in the
facility. The practices must encompass a wide range of procedures related to the products handled in the
facility. All plant personnel, visitors, maintenance, and outside contractors should be aware of and
expected to follow GHP’s.
 Personal Hygiene Policy.
 Hand Washing Policy.
 Infectious/Communicable Diseases and Wounds Policy.
 Uniform Policy.
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Use of hairnets, beard guards, gloves, shoes, uniform cleanliness, earplugs.

 Employee Practices.
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Eating, drinking, smoking in designated areas.
Jewelry and personal dress.

 Facilities and Grounds Expectations.
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Storage of personal and food items.
Locker rooms.
Daily Housekeeping/Cleaning to minimize contamination.