7.2 A plan showing the physical layout of the establishment AS 4696 19.5, 19.10, –19.4, showing buildings, the various rooms (processing, amenities, 19.11 AM yards, storage, etc.) is provided CEGEM The plan should show product flow and people flow There should be a new plan and change to the occupier’s approved arrangement if structural and equipment alterations have occurred As a guide, it may be useful to auditors to show the physical locations of CCPs (this could be addressed using HACCP Plan Flow chart) EC(MMP)O Schedule 2, 3.1 7.3 is a structured monitoring program in place. – & 11.1(b) Processing areas may use the sanitation monitoring AS 4696 5.1(f) process, or this procedure may be supplemented by an AS 4696 4.5 – independent monitoring program m Critical defects are identified before they can jeopardise the wholesomeness of meat and meat products Defects are identified and rectified before they become critical (preventive maintenance). EC(MMP)O Schedule 2, 4.1 – 7.4 m Corrective/preventive actions ensure that: & 4.2 m Critical defects are rectified before product wholesomeness is jeopardised m Other defects identified and rectified before product wholesomeness is jeopardised m The process of rectification does not jeopardise the wholesomeness of meat and meat products The adequacy of repairs (particularly to critical defects) is verified EC(MMP)O Schedule 2, 3.1 7.5 m Frequencies of monitoring – EC(MMP)O Schedule 2, 2.1 7.6 m The individuals responsible for the tasks are identified – 7.7 m Records of monitoring, corrective/preventive action, EC(MMP)O Schedule 2 7.1 – verifications of those actions and verification are kept
7.2 A plan showing the physical layout of the establishment showing buildings, the various rooms (processing, amenities, AM yards, storage, etc.) is provided The plan should show product flow and people flow There should be a new plan and change to the occupier’s approved arrangement if structural and equipment alterations have occurred As a guide, it may be useful to auditors to show the physical locations of CCPs (this could be addressed using HACCP Plan Flow chart) AS 4696 –19.4, 19.5, 19.10, 19.11 CEGEM 7.3 is a structured monitoring program in place. Processing areas may use the sanitation monitoring process, or this procedure may be supplemented by an independent monitoring program m Critical defects are identified before they can jeopardise the wholesomeness of meat and meat products Defects are identified and rectified before they become critical (preventive maintenance). EC(MMP)O – Schedule 2, 3.1 & 11.1(b) AS 4696 5.1(f) AS 4696 – 4.5 7.4 m Corrective/preventive actions ensure that: m Critical defects are rectified before product wholesomeness is jeopardised m Other defects identified and rectified before product wholesomeness is jeopardised m The process of rectification does not jeopardise the wholesomeness of meat and meat products The adequacy of repairs (particularly to critical defects) is verified EC(MMP)O – Schedule 2, 4.1 & 4.2 7.5 m Frequencies of monitoring EC(MMP)O – Schedule 2, 3.1 7.6 m The individuals responsible for the tasks are identified EC(MMP)O – Schedule 2, 2.1 7.7 m Records of monitoring, corrective/preventive action, verifications of those actions and verification are kept EC(MMP)O Schedule 2 – 7.1