Guidelines for Preparing a Quality Assurance Manual in Food Processing

hii every body,
it's been soo good to be a member in this great community, am searching for Guidelines for preparing a complete quality assurance manual in food processing manual
great thanx

Hi fusarian, What standard are you working towards and what foods do you manufacturer?

Let us know and we can try to help you.

Hi Simon,
am working in poultry further processing quality assuarance manual, am only in need to guidelines so i can start, and about the standard,actually there's none yet, but i want to keep the safety and quality, that's all.

best regards

The main recognised standards specifying requirements for food manufacturing and processing are BRC Food Safety, SQF 2000, FSSC 22000, ISO 22000 and Synergy 22000.

At the link below you can downlaod the Synergy 22000 documentation for free. This will show you what you need to have in place to have a comprehensive Food Safety Management System.

I suggest you take a look at it and then revert with further questions:

Synergy 22000 documentation

Having set one up from scratch now, I recommend using the standard(s) you are thinking of applying as your structure then using the quality manual as an overview and signpost to the other policies and procedures which form your FSQMS. Reference them in your quality manual (without issue numbers or you'll be forever updating it). Then come audit time you are very well organised without trying! This has worked well for me in the past using BRC as a basis.