436 Chilled foods those staff whose actions can influence the quality of the food or the process under which it is manufactured can be identified and made aware of their responsibilities. This is so that errors do not occur through it not being clear whe is responsible for various actions, for example, who monitors a chill room temperature, or who should carry out a particular quality control test. Senior management must review the continuing effectiveness of the quality system at periodic intervals. Key information sources would include data from internal audits, non-conforming product records, quality control records on conformance to specifications, and customer complaints trends The second key role of the management review process is to establish mechanism for improvements and new initiatives. The evaluation of key data such as quality markers, which can be used to measure client satisfaction, and performance measures, which can be used to measure the efficiency of the delivery process, should be encouraged. Based on the analysis of these data, together with the data mentioned above, senior management can identify business processes which would benefit from improvement or re-design. 15.3.2 Documentation of the system Effective documentation of the procedures and actions required to achieve required quality is an essential part of the quality system. Such documentation can be used for reference and for training purposes. It reduces the risk of misunderstandings arising from oral communication. All documents should also be controlled so that personnel do not work from obsolete documents. There must be a means of circulating new procedures and withdrawing superseded ones, and a controlled means of making changes to procedures. Staff discipline ith documentation also needs to be instilled so that only the current versions of docu 15.3.3. Customer requirements A clear understanding of customer requirements is essential for any business operation. Mechanisms to ensure that sufficient information is captured from clients prior to manufacturing, need to be set up. These will include fundamentals such as manufacturing details, supplier arrangements, product specifications, delivery times, quantities and packaging. However consideration must also be given to other matters such as legal requirements, environmental, employee and safety considerations 15.3.4 Raw material control and supplier quality assurance The quality of raw materials and the suitability of packaging materials has a considerable effect on the final quality of chilled foods. However, relationships with suppliers go well beyond these criteria and extend to the quality of service prices and financial stability of the supplier. These factors must be combinedthose staff whose actions can influence the quality of the food or the process under which it is manufactured can be identified and made aware of their responsibilities. This is so that errors do not occur through it not being clear who is responsible for various actions, for example, who monitors a chill room temperature, or who should carry out a particular quality control test. Senior management must review the continuing effectiveness of the quality system at periodic intervals. Key information sources would include data from internal audits, non-conforming product records, quality control records on conformance to specifications, and customer complaints trends. The second key role of the management review process is to establish mechanism for improvements and new initiatives. The evaluation of key data such as quality markers, which can be used to measure client satisfaction, and performance measures, which can be used to measure the efficiency of the delivery process, should be encouraged. Based on the analysis of these data, together with the data mentioned above, senior management can identify business processes which would benefit from improvement or re-design. 15.3.2 Documentation of the system Effective documentation of the procedures and actions required to achieve the required quality is an essential part of the quality system. Such documentation can be used for reference and for training purposes. It reduces the risk of misunderstandings arising from oral communication. All documents should also be controlled so that personnel do not work from obsolete documents. There must be a means of circulating new procedures and withdrawing superseded ones, and a controlled means of making changes to procedures. Staff discipline with documentation also needs to be instilled so that only the current versions of documents are used. 15.3.3. Customer requirements A clear understanding of customer requirements is essential for any business operation. Mechanisms to ensure that sufficient information is captured from clients prior to manufacturing, need to be set up. These will include fundamentals such as manufacturing details, supplier arrangements, product specifications, delivery times, quantities and packaging. However consideration must also be given to other matters such as legal requirements, environmental, employee and safety considerations. 15.3.4 Raw material control and supplier quality assurance The quality of raw materials and the suitability of packaging materials has a considerable effect on the final quality of chilled foods. However, relationships with suppliers go well beyond these criteria and extend to the quality of service, prices and financial stability of the supplier. These factors must be combined 436 Chilled foods