How to write a food quality manual?

I need to know how to write a food quality manual. Is there a template, a list of things to check off?

 I need something to follow or show me how.

Thank you

Following this. I'm interested in what everyone else did. I just printed every procedure and our HACCP plan, GMP's and put them in a binder. What kind of business are you in? Simon had a few good templates. I have the one for BRC food packaging if you need it.

I need to know how to write a food quality manual. Is there a template, a list of things to check off?

 

 I need something to follow or show me how.

 

Thank you

Hi catalina,

For which FS Standard ? Generically, "fqm" is usually interpreted in this Forum context as a Food Safety Policy Manual, the latter interpreted as below.

The simplest, minimal, generic method is to reverse engineer (= match the numbering) the appropriate FS Standard + add a section on the Top Level (ISO terminology) Procedures which you actually use.

If so desired the "manual" can be further expanded.

There are some examples on this forum, eg iso22000

We had to develop a Quality Manual to meet Level 3 of SQF a few years ago.  If that is what you are wanting to do we basically recreated our HACCP Plan but from a Quality Perspective rather than a Food Safety Perspective. 

Our supporting programs were ones based on quality checks such as net weight control, finished product specifications for  size, color, defects, etc.., shelf life analysis for taste and appearance, chemistry testing specs, etc...  We completed a hazard analysis for each step of the process only considering what kind of quality issues there could be not food safety related as food safety should be addressed in HACCP. 

We used the risk analysis matrix chart shared by SQF (see attached) to help with determining the severity of the hazards identified.  We identified 2 critical quality points in our process and addressed them similar to a critical control point in HACCP.  

Following this. I'm interested in what everyone else did. I just printed every procedure and our HACCP plan, GMP's and put them in a binder. What kind of business are you in? Simon had a few good templates. I have the one for BRC food packaging if you need it.

Hy.

I also wondering can you help me with start writting  a food quality manual. we produce packaging for food and we have near also audit BRC packaging issue 5.

So I woul be so Grateful ig you can send me a sample as you say that you gat.

They have a sample in the back here:

http://www.haccpalli...s/guidebook.pdf

Hy.

I also wondering can you help me with start writting  a food quality manual. we produce packaging for food and we have near also audit BRC packaging issue 5.

So I woul be so Grateful ig you can send me a sample as you say that you gat.

The concept of a  "quality manual" was afaik introduced by iso9001 before haccp/safety became an established methodology.

It was rapidly picked up as a "give-away" opportunity for companies to promote their quality Policy system and its implementation without directly revealing the detailed underpinning  Procedures.

The terminology has persisted into FSMS systems although, by definition, these are not "quality" oriented.

The traditionally simplest way to generate a Quality manual is Post 3.

They have a sample in the back here:

http://www.haccpalli...s/guidebook.pdf

Hi Hank,

I could not see any sample Quality manuals, only haccp-related material ?

Hi Hank,

 

I could not see any sample Quality manuals, only haccp-related material ?

Same diff, right?

Same diff, right?

Quality Manual = HACCP Plan ?.

Not really.

Hi Catalina,

I recommend making a copy of your food safety plan (so the format matches) and completing it the same way, but in regards to quality. This saved me a lot of time and helped to differentiate between food safety or food quality concerns. 

There is a similarly confused semi-duplicate thread here -

https://www.ifsqn.co...anual-examples/

- - - - - - - - - - - - - - - - - - - - - - - - - -   -

Back to Basics -

From SQF8 Quality Code -

 

2.2.1.1 - A quality manual shall be documented and maintained in either electronic and/or hard copy form.  It shall outline the methods the site uses to meet the requirements of the SQF Quality Code, be made available to staff, and include:

i.  A summary of the organization’s quality policies and the methods it will apply to meet the requirements of the SQF Quality Code;

ii.  The policy statement and site organization chart;

iii.  A list of the products covered under the scope of certification;

iv.  Finished  product  specifications  agreed  with  customers’  or  corporate  quality  requirements  where  applicable;

v.  Statistical  process  control  methods  and  other  quality  tools  that  are  used  to  control  and  reduce  process variation.

 

(Perhaps rather strangely, there is no mention in the SQF Manufacturing Code of a "Safety Manual", only a Policy manual.)

.

To my understanding, the above is not content-wise analogous to the SQF Food Quality Plan (or the SQF Food safety Plan)

To my understanding, the above is nominally/conceptually the same as an  iso9001 quality manual.

Here is an example of an iso9001 quality manual  -

 iso sample-quality-manual-service.doc   218.5KB   322 downloads

In truth GFSI recognised FS Codes further tend to corrupt/confuse the situation by also using "quality manual"  in various ways. For example, from BRC8-

3.1.1 - The site’s procedures, working methods and practices shall be collated in the form of a printed or electronic quality manual.

3.1.2 The food safety and quality manual shall be fully implemented and the manual or relevant components shall be readily available to relevant staff.

The Result - Confusion reigns !

@ Catalina -  perhaps you could clarify what you are actually seeking by referencing the relevant clause in the relevant SQF Standard Code

For an old sample of  SQF Safety Manual, see this post but note it is for a much older SQF Code 2000 (see defs in PS below) -

https://www.ifsqn.co...ual/#entry42836

PS - JF(retrospective)I here were the, then, definitions of Safety and Quality Manuals for SQF2000 -

4.1.3.2  A  Food  Safety  Manual  shall  be documented,  maintained,  made  available  to relevant staff and include or reference the written procedures,  Pre-requisite  Programs,  Food  Safety Plans  and  other  documentation  necessary  to support the development and the implementation, maintenance and control of the SQF 2000 System.

 

4.1.3.3  A  Quality  Manual  shall  be  documented, maintained,  made  available  to  relevant  staff  and include  or  reference  the  written  procedures, standard  operating  practices,  work  instructions, and  Food  Quality  Plans  and  other  documentation necessary  to  support  the  development  and  the implementation,  maintenance  and  control  of  the SQF 2000 System.

(Note that the Quality Manual is only specifically referenced in schematic diagram of Pg10 of sample file.)

Following this. I'm interested in what everyone else did. I just printed every procedure and our HACCP plan, GMP's and put them in a binder. What kind of business are you in? Simon had a few good templates. I have the one for BRC food packaging if you need it.

Ashley, I am new to the food packaging industry and am overhauling the quality systems here , I could use some input or maybe borrow your quality template.