H&L Transport Managerial Control Manual March 2014 | Page 6
MANAGERIAL CONTROL MANUAL
12. Food Defense/Plant Security
Food defense encompasses the steps taken to minimize or mitigate the threat of deliberate contamination
of the food supply, and includes identifying points of vulnerability.
The facility shall have systems in place to ensure the security of the workplace and that products have not been
adulterated or misbranded. Obsolete/unused product shall be disposed of or returned to point of origin.
Security audits shall occur at least yearly or if major changes have occurred to building and equipment.
13. Internal Self-Assessment
The facility shall follow a strict documented self-assessment program of quality and food safety programs,
which involves the participation of all departments to be audit ready and in compliance.
A written procedure and assessment check sheet.
The assessment frequency – self assessment should be conducted a minimum of quarterly, although monthly
assessment are highly recommended.
A written report and documented corrective actions – Documentation of the follow ups to the corrective actions.
14. Corrective Action System/Customer Complaints
The goal is to resolve all customer complaints quickly, completely, a nd to the satisfaction of the customer
and the plant.
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Customer complaint procedure – Standard Operating Procedure to expediently handle all customer concerns.
Identification of food safety versus quality issue. (A quality issue is a term defined by the consumer, buyer,
grader, or any other client based on subjective and objective measurements of the food product. Food safety is
an issue of concern to the public wellbeing).
Root cause analysis.
Follow-up & corrective action plan. Should be specific, time sensitive and assignable.
Response to the customer. Documented.
Disposition of product should be documented and notification to pertinent authorities.