Management Review

Hello all, 

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.

In my opinion I would say you need to, at the very least, take minutes of your meetings. If you alert them about an issue you really should have documentation backing you up. Not to say that any management would intentionally say you didn't tell them, but there's always the one or two people that forget things quite easily. I live by the "if it isn't documented, it didn't happen" philosophy.

Hi Brian, 

That is fair. I want to get away for the need for separate "HACCP" or "Food Safety" meetings. I think that if I can document that discussion of these items in our normal meetings took place than I am covered for the need to keep management informed.

We have a monthly management meeting and we cover every topic under the sun from Quality, food safety, employee safety, Quality goals etc... I document the meeting and take minutes and send a copy out to all the managers and retain a hard copy and a digital copy. Not once has an issue come up and someone said "I wasn't aware of that."