We are not GFSI certified, have a small plant and a HACCP plan as well as a food safety manual that details our prerequisite programs. My question is-do we need to include a management review process?
If so, could this be linked to an existing management meeting? What kind of records would need to be kept/how often would we need to meet? Currently management is made aware of any food safety/quality issues in a weekly meeting, but minutes are not taken nor is attendance.