616
holes need to be sealed on ceilings, doors, windows, floors and walls. Sometimes,
insects and pests find their way through the space that is usually found under the
doors, this is common on loading dock doors. It should be made sure that loading
dock doors and any other doors are flush to the floor when closed (Signore and
Jacobs 2005). For key holes, it is recommendable to use coverable holes rather than
the open ones which are common on the market (US FDA 2017).
27.4 Control Systems
27.4.1 Traceability Activities
Traceability is a process that ensures clear linkages amongst raw materials, individuals, tools and procedures in real time. It is one of the best methods to verify
functionality of a quality assurance system and good manufacturing procedures.
This requires that each and every record that the processing facility is using should
be easily accessible within the premises. These include test results, validation documents, customer queries, complaints and regulatory certifications among others
(Eudralex 2012).
Any missing links should raise serious questions about compliance and adherence to systems and this obviously has negative implications to customers or clients
who are quality minded. Your quality system should indicate how you do traceability in your facility including people responsible and frequencies. A calendar for
traceability, reports and records from previous exercises should always be in place
for reviews (Patel and Chotai 2011).
27.4.2 Food Hazard Control
Food is one of the important materials living things need for survival. Ideally, food
is supposed have good quality and safe for consumption. Food may sometimes be
contaminated with hazards that when consumed may affect consumers health (Pal
and Mahendra 2015). Achievement of safe food supply is one of the activities
involved in public health programs aimed at protecting the public through prevention, minimisation and elimination of risks associated with food hazards. Several
studies have reported cases of harm arising from unsafe food and efforts are therefore implemented in the food industry to ensure food safety (Martinović et al. 2016).
A hazard is a biological, chemical or physical agent with potential of causing harm,
illness or injury (Pal et al. 2016).
A. G. Mtewa et al.
holes need to be sealed on ceilings, doors, windows, floors and walls. Sometimes,
insects and pests find their way through the space that is usually found under the
doors, this is common on loading dock doors. It should be made sure that loading
dock doors and any other doors are flush to the floor when closed (Signore and
Jacobs 2005). For key holes, it is recommendable to use coverable holes rather than
the open ones which are common on the market (US FDA 2017).
27.4 Control Systems
27.4.1 Traceability Activities
Traceability is a process that ensures clear linkages amongst raw materials, individuals, tools and procedures in real time. It is one of the best methods to verify
functionality of a quality assurance system and good manufacturing procedures.
This requires that each and every record that the processing facility is using should
be easily accessible within the premises. These include test results, validation documents, customer queries, complaints and regulatory certifications among others
(Eudralex 2012).
Any missing links should raise serious questions about compliance and adherence to systems and this obviously has negative implications to customers or clients
who are quality minded. Your quality system should indicate how you do traceability in your facility including people responsible and frequencies. A calendar for
traceability, reports and records from previous exercises should always be in place
for reviews (Patel and Chotai 2011).
27.4.2 Food Hazard Control
Food is one of the important materials living things need for survival. Ideally, food
is supposed have good quality and safe for consumption. Food may sometimes be
contaminated with hazards that when consumed may affect consumers health (Pal
and Mahendra 2015). Achievement of safe food supply is one of the activities
involved in public health programs aimed at protecting the public through prevention, minimisation and elimination of risks associated with food hazards. Several
studies have reported cases of harm arising from unsafe food and efforts are therefore implemented in the food industry to ensure food safety (Martinović et al. 2016).
A hazard is a biological, chemical or physical agent with potential of causing harm,
illness or injury (Pal et al. 2016).
A. G. Mtewa et al.