Click to view all FOOD SAFETY MANAGEMENTKey – Those standards which have greater significance (all other standards are normal)
Recommendation – Those which do not affect certification
New – A completely new standard which the member must now adhere to
Revised – A standard that has changed and requires the member to take some different or additional action to before
Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard
Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.
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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.
AB.FS.a
Standards
A food safety policy is documented and implemented on site
How you will be measured
Food Safety policy
AB.FS.a.1
Standards
An individual must be appointed to hold overall accountability for Food Safety for the site
How you will be measured
Organogram
AB.FS.a.2
Standards
Reporting systems must be in place to ensure persons with roles of key accountability are kept informed of the site’s compliance position
How you will be measured
AB.FS.b
Standards
The site must have a documented food safety HACCP plan which complies with all current, relevant EU and UK legislation
How you will be measured
HACCP plan
AB.FS.b.1
Standards
A HACCP team leader must be appointed
AB.FS.b.2
Standards
A knowledgeable and experienced team must be in place to manage the HACCP plan
How you will be measured
AB.FS.b.3
Standards
The HACCP plan must include a statement clearly outlining its scope
How you will be measured
AB.FS.b.4
Standards
The HACCP plan must include a flow diagram of the production process
How you will be measured
AB.FS.b.5
Standards
The HACCP plan must identify the hazards for each process step
How you will be measured
AB.FS.b.6
Standards
The HACCP plan must identify the Critical Control Point for each hazard
How you will be measured
AB.FS.b.7
Standards
The HACCP plan must detail the critical limits for each identified CCP
How you will be measured
AB.FS.b.8
Standards
The HACCP plan must detail the monitoring procedures for each CCP
How you will be measured
AB.FS.b.9
Standards
The HACCP plan must be validated before implementation and following any significant change to the plan or CCPs
How you will be measured
AB.FS.b.10
Standards
The HACCP plan must be implemented, kept up-to-date and be effective
How you will be measured
AB.FS.b.11
Standards
The HACCP plan must be reviewed and verified regularly
How you will be measured
AB.FS.b.12
Standards
Pre-requisites to the HACCP must be implemented, with control measures and monitoring procedures documented and included within the development and review of the HACCP
How you will be measured
AB.FS.c
Standards
A documented plan to the effective management of serious incidents and potential emergency situations must be in place and known to key staff
How you will be measured
Emergency plan
AB.FS.c.1
Standards
The emergency management system must be challenged to ensure it is effective
How you will be measured
AB.FS.c.2
Standards
Procedures for product recall and withdrawal must be documented, up-to-date and known by key staff
How you will be measured
Documented procedures
AB.FS.d
Standards
Systems must be in place for recording, investigating and resolving any complaints that are relevant to the requirements of the Meat Processing standard
How you will be measured
Complaints records
AB.FS.d.1
Standards
Complaint information must be reviewed by management teams
How you will be measured
Reporting information
AB.FS.e
Standards
A schedule for internal audits is documented and implemented
How you will be measured
Audit schedule
AB.FS.e.1
Standards
Where internal audits identify non-compliance, corrective action is implemented
How you will be measured
AB.FS.e.2
Standards
Results and corrective action for all internal auditing undertaken must be kept and reported to the management team
How you will be measured
Corrective actions