Download our Free IMS Manual to meet ISO 9001, ISO 14001 and ISO 45001 In today’s world, an integrated management system (IMS) is a must have in any business. It could be crucial for your success in compliance for QHSE. With that in mind, here at Mango we have created a free IMS manual.

1. Free Download Program Food Safety Management System Quality Manual Online
2. Free Download Program Food Safety Management System Quality Manual Test

We have based it on ISO 9001:2015, ISO and ISO. Now you might be wondering, what exactly is an Integrated Management System? There are different types of management systems that are common in business:. Health and Safety Management System.

Quality Management System. Environmental Management System. Food Safety Management System And the list goes on As you could imagine, managing these systems separately would be an absolute nightmare and would consume a lot of time and effort. How much easier would life be if all of these systems integrated into one?

This is when all of your information is combined into one bundle, enabling your organisation to meet compliance challenges in a more efficient and effective manner. Giving you the opportunity to spend more time on the things that matter.

Benefits of an IMS. Increases efficiency and effectiveness of systems. Reduces administration activities. Reduces duplication in effort. Enhances internal and external communication.

One single location for your systems Takeaway Here at Mango we love to give away free resources. They are there to help you perform your QHSE job better. That’s why we have created an Integrated Management System Manual giveaway. It is rare to see this sort of Manual for free. So we encourage you to make the most of it, and to share it with your colleagues and friends who are likely to find it beneficial.

HACCPEUROPA PUBLICATIONS ISO FOOD SAFETY QUALITY MANUAL ISO Quality Manual QUALITY MANUAL ISO Food Safety Management  HACCPEuropa Publications 2012 Table of Contents Introduction. 1 1.0 The Company Profile. 2 ISO 22000: 2005 Background and History. 3 1.1 Introduction. 3 1.2 Application. 4 1.3 Quality System Control.

4 1.4 Quality System Changes. 5 1.5 Food Safety Policy. 5 1.6 Food Safety Management System Objectives. 5 1.7 Authorization Statement. 6 1.8 Organization.

6 2.0 System Requirements. 8 2.1 Food Safety Team. 8 3.0 Controls and Distribution. 9 3.1 Structure of ISO 22000 Manual.

9 3.2 Responsibility. 10 3.3 References.

10 3.4 Amendment Record Sheet. 10 4.0 Quality Management System. 11 4.1 General Requirements. 11 4.2 Documentation Requirements. 12 5.0 Management Responsibility.

15 5.1 Management Commitment. 15 5.2 Customer Focus. 15 5.3 Food Safety Policy.

16 5.4 Planning. 16 5.4 Responsibility and Authority. 18 5.5 Food safety team leader. 19 5.6 Communication.

20 5.7 Emergency preparedness and response. 21 5.8 Management Review. 21 6.0 Resource Management. 24 6.1 Provision of Resources. 24 6.2 Human Resource.

24 6.3 Infrastructure. 25 6.4 Work Environment. 26 7.0 Planning and Realization of safe products.

27 7.1 General. 27 7.2 Prerequisite programs (PRPs). 27 7.3 Preliminary steps to enable hazard analysis. 28 7.4 Hazard analysis. 29 7.5 Establishing the operational prerequisite programs (PRPs). 31 7.6 Establishing the HACCP Plan. 31 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan.

32 7.8 Verification planning. 32 7.9 Traceability system.

33 7.10 Control of nonconformity. 34 8.0 Validation, verification and improvement of the food safety management system. 38 8.1 General. 38 8.2 Validation of Control measure combinations. 38 8.3 Control of monitoring and measuring. 38 8.4 Food safety management system verification. 39 8.5 Improvement.

41 I S O 2 2 0 0 0: 2 0 0 5 F O O D S A F E T Y M A N A G E M E N T Q U A L I T Y M A N U A L The manual describes how manufacturers will comply with the requirements of the ISO and HACCP (Hazard Analysis and Critical Control Point). The manual also includes: Codes of Practice; Protocols; Recommended Systems. The Manual is a living document and will be subject to continual improvement. Introduction The company developed and implemented a Quality Management System (QSM) in order to document the company’s best business practice, better satisfy the requirements and expectations of its customers and improve the overall management of the company. The Quality Management System (QSM) meets the requirements of the international standard ISO. This system addresses the supply and servicing of the company’s products.

This manual describes the Quality Management System (QSM), delineates authorities, inter relationships and responsibilities of the personnel responsible for performing within the system. The manual also provides procedures of references for all activities comprising the Quality Management System (QSM) to ensure compliance to the necessary requirements of the standard. This manual is used internally to guide the company’s employees through the various requirements of the ISO standard that must be met and maintained in order to ensure customer satisfaction, continuous improvement and provide the necessary instructions that create an empowered work force. This manual is used externally to introduce our Quality Management System (QSM) to our customers and external organisations or individuals. The manual is used to familiarise them with the controls that have been implemented and to assure them that the integrity of the Quality Management System (QSM) is maintained and focused on customer satisfaction and continuous improvement.

1 I S O 2 2 0 0 0: 2 0 0 5 Q U A L I T Y M A N U A L 1.0 The Company Profile 2 I S O 2 2 0 0 0: 2 0 0 5 Q U A L I T Y M A N U A L ISO 22000: 2005 Background and History ISO is a food safety management systems developed within ISO by experts from the food industry and for the food industry. It clearly provides a framework of internationally harmonized requirements for the global approach that is needed.

Free Download Program Food Safety Management System Quality Manual Online

ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programs. Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures.

ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not. Chronology of its development: 1958 -Foundation of the NASA (National Aeronautics and Space Administration) 1959 -Development of the HACCP concept to assure one hundred percent safety of food to be used in space. 1971- The HACCP system was published and documented in the USA.

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1985- The National Academy of Science (NAS) recommended the use of the system. Worldwide the system became used and the FAO/WHO Codex Alimentarius (Food and Agriculture Organization/World Health Organization) cited the system in the Codex.

1993- The European regulation 93/43 EG from 14.7.93 provides the use of the system for the production Rule) demands the use of the HACCP system in Germany. 2005 – 1 September 2005 ISO 22000 ”Food Safety Management System” – Requirements for organisations in food chain. 1.1 Introduction 1.1.1 This Quality Management System is established and maintained in order to define and provide an overview of the Quality Management System (QMS) documented and implemented to ensure conformance with the industry standards. Therefore, this Quality System Manual, providing an overview of the Quality Management System is divided into eight sections, modeled after the sectional organization of the ISO. Each subsection of this Quality System Manual defines general policies and basic principles pertinent to the processes, summarizes responsibilities and methods, and references relevant SOPs and other required documents.

3 I S O 2 2 0 0 0: 2 0 0 5 Q U A L I T Y M A N U A L 1.1.2 Further, this Quality System Manual is established and maintained to identify the processes and define the interactions of these processes, and their management, to satisfy specified requirements. 1.1.3 This Quality System Manual is established and maintained to demonstrate Management’s commitment to quality, ensuring that both the operation and control of processes are effective; ensuring the availability of resources and information necessary to support the operation and monitoring of these processes; to monitor, measure, where applicable, and analyze these processes, and implement actions necessary to achieved planned results and continually improve these processes.

1.2 Application 1.2.1 This Quality Management System, including this Quality Systems Manual, all interrelated procedures, work instructions, and associated forms and records is applicable to management and personnel with assigned responsibilities having the potential to affect product and/or service quality. 1.2.2 The Quality Management System applies to all products, manufactured or outsourced, distributed by THE COMPANY, and includes, where applicable the design, manufacture, measurement, and distribution of all products, and is established and maintained to demonstrate the ability of THE COMPANY to consistently provide product and services that meets customer requirements. 1.2.3 The Quality Management System is established and maintained to enhance customer satisfaction through the effective application of the system, specifically including processes for continual improvement of the system, and the assurance of conformity to customer requirements and industry standards. 1.2.4 Exclusions: THE COMPANY does not herein claim or justify any exclusion from the sub clauses of the standards. 1.3 Quality System Control 1.3.1 This Quality Manual, along with Quality System Procedures, Work Instructions, Forms, and Drawings will be maintained under document (revision) control. 1.3.2 Document Distribution: The current revision level of each controlled document will be made available to applicable staff via the computer system. Documents may be printed for reference only, and will be considered obsolete at the end of the day, unless otherwise controlled.

If controlled paper copies of documents are printed and distributed, it will be the responsibility of the Quality Manger to maintain a list of the documents, along with the recipients. 4 I S O 2 2 0 0 0: 2 0 0 5 Q U A L I T Y M A N U A L 1.3.2.1 Controlled documents are not distributed outside of the organization without the permission of top management. If this Quality System Manual is distributed outside of THE COMPANY (i.e., to a customer), it will be consider uncontrolled, and will not be updated with subsequent revisions.

1.3.2.2 It is the responsibility of each individual using controlled documents to verify the correct revision level in the system. 1.4 Quality System Changes 1.4.1 Notification of Changes (substantive changes), including Management change Organization Structure, Change of Facility, substantive changes to the Quality System Manual, will be provided in writing to the ISO Registrar, if required. 1.4.2 The staff will be notified of changes through the formal change control process, Ref.: Document and Data Control.

1.5 Food Safety Policy It is the policy to produce and supply safe food products of agreed quality to consistently meet customer needs and expectations and enhance customer satisfactions so that there is complete assurance that our customers receive the optimum nourishment, and are unlikely to become ill or injured by foreign objects present in our food. In order to achieve this objective, we will rigorously adhere to relevant Statutory & Regulatory Requirements and with mutually agreed food safety requirements of customers. We will make every effort to maximize customer satisfaction by: Supplying safe and hygiene food products to the consumer Prevention rather than detection / rectification Complying requirements & continually improve the effectiveness of Food Safety Management System. Creating an environment of teamwork as well as involvement and system awareness to all employees.