GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING Quality Assurance 6. Comprehensive QA system 6.1.1 The company must have a comprehensive system of quality assurance and monitoring to ensure the consistent production of safe, legal product in compliance with the agreed specification 6.1.2 The company must have sufficient properly trained personnel to maintain agreed quality standards, with clearly defined responsibilities covering all aspects of the operation 6.1.3 The Quality Assurance department should be operational at all times when production is in progress. even if only a skeleton staff is required 6.1.4 The Quality Assurance department should be independent from the production and purchasing functions, although they must liaise with each other to achieve the required product specification 6.1.5 Adequate resources and facilities must be made available for the Quality Assurance department to fulfil its tasks. This may necessitate the use of offices, laboratories and other designated areas within the factory 6.1.6 Where chemical, physical, microbiological and sensory analysis of raw materials and finished product is required, appropriate facilities must be provided for this, which are physically separated from each other and the production area. Additionally, sample storage areas must be allocated for chilled, frozen and ambient prc 6.1.7 The company should have a Quality Assurance Manual, detailing the type and frequency of checks carried out and the documentation records to be filed 6.1.8 The results of the checks, together with any corrective actions taken in response to adverse results must be legibly documented and held for a minimum period of one year or longer dependent on the product's shelf life or where required by legislation 6.1.9 All Quality Assurance Systems must take consideration of HACCP, all relevant legislation and good manufacturing practice 6.2 Authority of QA department to stop production 6.2. 1 The Quality Assurance department must have the authority to accept or reject raw materials packaging materials, work in progress and finished product against an agreed specification 6.2.2 Where good manufacturing practice is not being exercised, and product is at risk or non-conforming the Quality Assurance department must have the authority to stop production 6.2. 3 In the event of a line stoppage by the Quality Assurance department, the reasons for it must be explained to production and the appropriate corrective action agreed and implemented prior to the line re- starting 6.3 Finished product specifications accurate and up to date 6.3.1 All products manufactured on site must conform to a written specification, which has been agreed between the manufacturer and the customer, signed and datedGUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 6. Quality Assurance 6.1 Comprehensive QA system 6.1.1 The company must have a comprehensive system of quality assurance and monitoring, to ensure the consistent production of safe, legal product in compliance with the agreed specification. 6.1.2 The company must have sufficient properly trained personnel to maintain agreed quality standards, with clearly defined responsibilities covering all aspects of the operation. 6.1.3 The Quality Assurance department should be operational at all times when production is in progress, even if only a skeleton staff is required. 6.1.4 The Quality Assurance department should be independent from the production and purchasing functions, although they must liaise with each other to achieve the required product specification. 6.1.5 Adequate resources and facilities must be made available for the Quality Assurance department to fulfil its tasks. This may necessitate the use of offices, laboratories and other designated areas within the factory. 6.1.6 Where chemical, physical, microbiological and sensory analysis of raw materials and finished product is required, appropriate facilities must be provided for this, which are physically separated from each other and the production area. Additionally, sample storage areas must be allocated for chilled, frozen and ambient products. 6.1.7 The company should have a Quality Assurance Manual, detailing the type and frequency of checks carried out and the documentation records to be filed. 6.1.8 The results of the checks, together with any corrective actions taken in response to adverse results must be legibly documented and held for a minimum period of one year or longer dependent on the product’s shelf life or where required by legislation. 6.1.9 All Quality Assurance Systems must take consideration of HACCP, all relevant legislation and good manufacturing practice. 6.2 Authority of QA department to stop production 6.2.1 The Quality Assurance department must have the authority to accept or reject raw materials, packaging materials, work in progress and finished product against an agreed specification. 6.2.2 Where good manufacturing practice is not being exercised, and product is at risk or non-conforming, the Quality Assurance department must have the authority to stop production. 6.2.3 In the event of a line stoppage by the Quality Assurance department, the reasons for it must be explained to production and the appropriate corrective action agreed and implemented prior to the line re￾starting. 6.3 Finished product specifications accurate and up to date 6.3.1 All products manufactured on site must conform to a written specification, which has been agreed between the manufacturer and the customer, signed and dated