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 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 invo/vement 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 agreed9.3.2 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