GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING
9,Management Control
9.1 Interest from Board level
9.1.1 The company should have a food safety and hygiene policy statement,which may be
positioned at strategic points throughout the factory,
9.1.2 The company’s quality philosophy and commitment to the management of it,must be
demonstrated at the highest level,The main board of directors whether executive or non executive
must contribute to the quality management system through their own job description or
responsibility,
9.1.3 Involvement in the production environment should take the form of regular factory tours,
communication with ‘on line’ operatives,review/discussion meetings with senior managers and
motivation of staff by encouragement and reward,
9.1.4 The board of directors should be fully conversant with the principles of good manufacturing
practice and have a comprehensive awareness of food hygiene,
9.2 Communications to production level,daily/weekly meetings
9.2.1 Regular meetings to review and update all levels of management should be held on either a
daily or weekly basis dependent on the size and nature of the company,Some areas to be
discussed include:-
i,previous day’s production target,
ii,in line problems and equipment faults,
iii,number of complaints received,
iv,rejected raw materials,
v,damaged or returned goods,
vi,product development programme,
vii,pre-production trials,
By discussing these areas,all levels of management will be fully aware of the company’s
activities and progress,and will in turn be able to brief their own departments on relevant
information,
9.2.2 Communication to production level is essential to ensure consistent quality products and to
involve on line operatives when corrective action is required,
9.2.3 This two-way communication should give evidence that there is sufficient properly trained
production staff to ensure that all quality criteria are met,
9.3 Internal audits carried out
9.3.1 Whether conducted as an integral part of quality system accreditation,or in response to a
specific requirement by a major retailer,internal auditing should be carried out to identify strengths
and weaknesses in the operating system and to clarify appropriate corrective actions,
9.3.2 Managers must not be allowed to audit their own department,If the internal audit of the
factory is being carried out by a qualified member of the technical team,then a production or other
designated manager should audit the technical department,By this method the audit remains
objective rather than subjective,
9.3.3 The audit and review of the production process to ensure the safe,and legal production of
products to an agreed specification,must be part of the ongoing,specific responsibility of all
management,
9.4 Hygiene management - responsible to,qualifications
9.4.1 It is recommended that the hygiene management should be responsible to Quality
Management Team,who in turn must be fully accountable for the hygiene standards of the
equipment and factory premises,
9.4.2 Hygiene management should be a controlled,organised system,effectively completing a
daily programme of duties which have been prioritised in liaison with the Quality Managemnet
Department,
9.4.3 Managers specifically responsible for the areas such as hygiene must be adequately trained
and qualified,They must possess a degree of organisational,people management and time
management skills and must report directly to a senior manager (Quality Manager),
9.5 Hygiene team adequate and trained
9.5.1 Compatible with the size and type of company a hygiene team should be available to cover
all departments whether on a split shift or single shift system,
9.5.2 The hygiene team should be appropriately trained in the use of cleaning chemicals,
dispensing equipment,cleaning schedules and safety precautions,
9.5.3 It is recommended that all hygiene staff should have undertaken basic hygiene training,
matching their level of responsibility,
interest and involvement in hygiene and quality
9.6.1 Management at all levels must demonstrate a commitment to producing safe,legal products
of the specified quality,Specialist expertise must be available in all departments to achieve this,
9.6.2 Departmental managers responsibilities,with regard to hygiene and quality must be clearly
defined and understood,They must be fully conversant with the principles of good manufacturing
practice and be able to demonstrate and communicate them to their staff,Their commitment to
GMP must never be in doubt,
9.6.3 Recommended that key management and supervisory positions must have designated
deputies to cover for absence and ensure that the standards are maintained,
9.7 Reporting and corrective procedures
9.7.1 All reports issued as a result of,for example,an internal audit,hygiene surveys,line
stoppage or customer complaint must include a programme of corrective action within an agreed
Timeframe,
9.7.2 According to the priority of the corrective action in relation to product safety,lead times
should be given and named managers listed in the corrective action programme,
9.7.3 It is essential that a specific manager is designated the task of checking that all corrective
actions have been completed on time by the appropriate personnel,
9.8 Hygiene qualifications of production management
9.8.1 It is recommended that all production supervisor / junior managers should be trained to at
least a basic food hygiene qualification (1 day),Senior and middle production management should
have gained advanced food hygiene qualification (5 days),
9.9 Clear definition of responsibility
9.9.1 A major responsibility of managers is to ensure compliance with all appropriate legislation,
9.9.2 It is recommended that Personnel at all levels throughout the organisation should have a job
description which explains their duties and responsibilities,Management level require a more
detailed job description which includes their specific tasks,reporting procedures and any specific
safety requirements,
9.9.3 Persons allocated responsible positions should have sufficient authority to discharge their
responsibilities effectively,In particular,the Quality Assurance manager must have the authority to
accept or reject raw materials,packaging materials or finished product that are out of specification,
9.9.4 The Production Manager and Quality Assurance Manager,should be two different persons,
who are responsible to their direct senior,They must not be responsible to each other,but must
collaborate to achieve the agreed quality specification,
9.10 Attitude and response to audit
9.9.1 The attitude and response to this and other audits should be enthusiastic,committed and
pro-active,Corrective actions sought in the form of agreed changes or improvements must be
completed in the agreed time scales,
9,Management Control
9.1 Interest from Board level
9.1.1 The company should have a food safety and hygiene policy statement,which may be
positioned at strategic points throughout the factory,
9.1.2 The company’s quality philosophy and commitment to the management of it,must be
demonstrated at the highest level,The main board of directors whether executive or non executive
must contribute to the quality management system through their own job description or
responsibility,
9.1.3 Involvement in the production environment should take the form of regular factory tours,
communication with ‘on line’ operatives,review/discussion meetings with senior managers and
motivation of staff by encouragement and reward,
9.1.4 The board of directors should be fully conversant with the principles of good manufacturing
practice and have a comprehensive awareness of food hygiene,
9.2 Communications to production level,daily/weekly meetings
9.2.1 Regular meetings to review and update all levels of management should be held on either a
daily or weekly basis dependent on the size and nature of the company,Some areas to be
discussed include:-
i,previous day’s production target,
ii,in line problems and equipment faults,
iii,number of complaints received,
iv,rejected raw materials,
v,damaged or returned goods,
vi,product development programme,
vii,pre-production trials,
By discussing these areas,all levels of management will be fully aware of the company’s
activities and progress,and will in turn be able to brief their own departments on relevant
information,
9.2.2 Communication to production level is essential to ensure consistent quality products and to
involve on line operatives when corrective action is required,
9.2.3 This two-way communication should give evidence that there is sufficient properly trained
production staff to ensure that all quality criteria are met,
9.3 Internal audits carried out
9.3.1 Whether conducted as an integral part of quality system accreditation,or in response to a
specific requirement by a major retailer,internal auditing should be carried out to identify strengths
and weaknesses in the operating system and to clarify appropriate corrective actions,
9.3.2 Managers must not be allowed to audit their own department,If the internal audit of the
factory is being carried out by a qualified member of the technical team,then a production or other
designated manager should audit the technical department,By this method the audit remains
objective rather than subjective,
9.3.3 The audit and review of the production process to ensure the safe,and legal production of
products to an agreed specification,must be part of the ongoing,specific responsibility of all
management,
9.4 Hygiene management - responsible to,qualifications
9.4.1 It is recommended that the hygiene management should be responsible to Quality
Management Team,who in turn must be fully accountable for the hygiene standards of the
equipment and factory premises,
9.4.2 Hygiene management should be a controlled,organised system,effectively completing a
daily programme of duties which have been prioritised in liaison with the Quality Managemnet
Department,
9.4.3 Managers specifically responsible for the areas such as hygiene must be adequately trained
and qualified,They must possess a degree of organisational,people management and time
management skills and must report directly to a senior manager (Quality Manager),
9.5 Hygiene team adequate and trained
9.5.1 Compatible with the size and type of company a hygiene team should be available to cover
all departments whether on a split shift or single shift system,
9.5.2 The hygiene team should be appropriately trained in the use of cleaning chemicals,
dispensing equipment,cleaning schedules and safety precautions,
9.5.3 It is recommended that all hygiene staff should have undertaken basic hygiene training,
matching their level of responsibility,
interest and involvement in hygiene and quality
9.6.1 Management at all levels must demonstrate a commitment to producing safe,legal products
of the specified quality,Specialist expertise must be available in all departments to achieve this,
9.6.2 Departmental managers responsibilities,with regard to hygiene and quality must be clearly
defined and understood,They must be fully conversant with the principles of good manufacturing
practice and be able to demonstrate and communicate them to their staff,Their commitment to
GMP must never be in doubt,
9.6.3 Recommended that key management and supervisory positions must have designated
deputies to cover for absence and ensure that the standards are maintained,
9.7 Reporting and corrective procedures
9.7.1 All reports issued as a result of,for example,an internal audit,hygiene surveys,line
stoppage or customer complaint must include a programme of corrective action within an agreed
Timeframe,
9.7.2 According to the priority of the corrective action in relation to product safety,lead times
should be given and named managers listed in the corrective action programme,
9.7.3 It is essential that a specific manager is designated the task of checking that all corrective
actions have been completed on time by the appropriate personnel,
9.8 Hygiene qualifications of production management
9.8.1 It is recommended that all production supervisor / junior managers should be trained to at
least a basic food hygiene qualification (1 day),Senior and middle production management should
have gained advanced food hygiene qualification (5 days),
9.9 Clear definition of responsibility
9.9.1 A major responsibility of managers is to ensure compliance with all appropriate legislation,
9.9.2 It is recommended that Personnel at all levels throughout the organisation should have a job
description which explains their duties and responsibilities,Management level require a more
detailed job description which includes their specific tasks,reporting procedures and any specific
safety requirements,
9.9.3 Persons allocated responsible positions should have sufficient authority to discharge their
responsibilities effectively,In particular,the Quality Assurance manager must have the authority to
accept or reject raw materials,packaging materials or finished product that are out of specification,
9.9.4 The Production Manager and Quality Assurance Manager,should be two different persons,
who are responsible to their direct senior,They must not be responsible to each other,but must
collaborate to achieve the agreed quality specification,
9.10 Attitude and response to audit
9.9.1 The attitude and response to this and other audits should be enthusiastic,committed and
pro-active,Corrective actions sought in the form of agreed changes or improvements must be
completed in the agreed time scales,
