Total quality management 433 standard. In some cases, as for the European Food Safety Inspection Service (EFSIS), the inspection bodies have incorporated the brC standard within their own inspection standard to provide and even more rigorous examination of the All of the quality systems mentioned above have essential core elements and similarities. Most importantly the critical elements of control can easily be related to the core business functions of the site. These. taken hand in hand with the key legal, safety and environmental control measures all sites are obliged to adopt, offer a comprehensive and complete set of frameworks within which to develop a total quality management system 15.2 The scope of a quality system This section summarises the essential business processes to be considered when addressing Total Quality Management systems concerned with the production of chilled foods. The next deals with the necessary administrative detail of developing the quality system 15.2.1 Raw materials, purchasing and control Raw and packaging materials should be purchased to agreed specifications and from suppliers capable of achieving those specifications should be audited for quality and safety Raw materials should be stored under hygienic conditions that prevent contamination by microorganisms, insects and other pests Stock control systems should be used for minimising storage times. Coding systems should be used to ensure traceability Inspection of raw and packaging materials should complement the suppliers quality systems Control and release should be under the responsibility of a competent technical perso Non-conforming raw materials should be recorded and investigated to identify and rectify problems 15.2.2 Process control The HACCP approach should be used to identify critical control points as part of developing process specifications and to determine monitoring The HACCP plan must be suitably verified and the control points demonstrated to be sufficient to control the product The arrangement of plant should minimise the likelihood of cross- contamination Plant should be hygienically designedstandard. In some cases, as for the European Food Safety Inspection Service (EFSIS), the inspection bodies have incorporated the BRC standard within their own inspection standard to provide and even more rigorous examination of the operating site. All of the quality systems mentioned above have essential core elements and similarities. Most importantly the critical elements of control can easily be related to the core business functions of the site. These, taken hand in hand with the key legal, safety and environmental control measures all sites are obliged to adopt, offer a comprehensive and complete set of frameworks within which to develop a total quality management system. 15.2 The scope of a quality system This section summarises the essential business processes to be considered when addressing Total Quality Management systems concerned with the production of chilled foods. The next section deals with the necessary administrative detail of developing the quality system. 15.2.1 Raw materials, purchasing and control • Raw and packaging materials should be purchased to agreed specifications, and from suppliers capable of achieving those specifications. Suppliers should be audited for quality and safety. • Raw materials should be stored under hygienic conditions that prevent contamination by microorganisms, insects and other pests. • Stock control systems should be used for minimising storage times. Coding systems should be used to ensure traceability. • Inspection of raw and packaging materials should complement the suppliers’ quality systems. • Control and release should be under the responsibility of a competent technical person. • Non-conforming raw materials should be recorded and investigated to identify and rectify problems. 15.2.2 Process control • The HACCP approach should be used to identify critical control points as part of developing process specifications and to determine monitoring programmes. • The HACCP plan must be suitably verified and the control points demonstrated to be sufficient to control the product. • The arrangement of plant should minimise the likelihood of cross￾contamination. • Plant should be hygienically designed. Total quality management 433