H&L Transport Managerial Control Manual March 2014 | Page 4
MANAGERIAL CONTROL MANUAL
3. Food Safety & Quality Systems
The goal of this program is to ensure received and delivered products meet all local and federal food safety
sanitation regulations as well as specification.
An established HACCP Committee or Quality Control Team - The HACCP Committee should be relevant,
knowledgeable and multidisciplinary. Using a blend of production and management personnel will ensure that
"shop floor" ideas, issues and observations are developed into a functional HACCP program. The HACCP
Committee meets regularly to monitor the implementation and effectiveness of the system and develops
improvements as a result.
HACCP Coordinator- (An assigned person/position responsible for maintaining program.) - Team Leader a good communicator who is well informed of HACCP principles and practices is the starting point for the HACCP
process.
4. Traceability & Recall
The goal of this program is to protect the customer from the possible event of a product safety failure by
removing all suspect products from the distribution channels in the least amount of time, once a recall or
withdrawal is warranted and initiated.
RECALL Team - The Team is responsible for coordinating all aspects of the product recall and is comprised of
members from the different departments of the organization (Receiving, Shipping, Production, etc.).
Mock Recalls - should be performed (forwards to the customer and backwards to the raw materials) at least
twice annually in which lot traceability is maintained.
5. Pest Control Program
The goal of the pest control program is to exclude pests from the plant (e.g. rodents, insects, and birds).
The program is carried out through a licensed company which meets all Federal, Provincial, and Local
regulatory requirements. A Licensed & Insured Pest Control Company must be used that provides
consistent service records.
6. Documentation & Record Control
The document control program ensures current and accurate information is distributed via documentation
throughout the plant. A document control policy shall be in place and audited.
Document retention times shall be defined.
Documentation shall be adequately secured to reduce the risk of tampering.
Good record keeping practices shall be followed, and a rapid recovery of information.
Ensure records are adequate to confirm conformance to specified standards and to demonstrate the quality
system is effective.
7. Allergen Awareness/Control Program
The allergen control program ensures facility has evaluated processes and facility to mitigate any risk of
allergen related food safety incidents.
Program shall include annual employee training on allergen awareness as well as on specific areas based on the
type of material being produced.
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