BAB I Scope
1.1. Introduction
1.2. Scope of Food Safety Manual
1.3. Company Profile
1.4. Company Vision and Mission
BAB II Regulatory Reference
BAB III Terms and Definitions
3.1. The term of Food Safety
3.2. Glossary of Quality and Food Safety Management Systems
3.3. Food Safety Management term
BAB IV Organizational Context
4.1. Organizational Understanding and Context
4.2. Understanding of the Needs and Expectations of Stakeholders
4.3. Determining the Scope of the Food Safety Management System
4.4. Food Safety Management System Process
BAB V Leadership
5.1. Management Commitment
5.2. Customer Focus
5.3 Food Safety Policy
5.3. Roles, Responsibilities and Authority of Organizations
BAB VI Planning
6.1. Action to Address Risks and Opportunities
6.2. Food Safety and Achievement Plans
6.3. Change Planning
6.4. Exceptions/ Requirements Not Implemented on the System
BAB VII Resource
7.1 General
7.2 Human Resources
7.3 Infrastructure
7.4 Work environment
7.5 Competence
7.6 Awareness and Concern
7.7 External and Internal Communication
7.8 Documented Information
BAB VIII Food Safety Operations
8.1 Operational Planning and Control
8.2 Prerequisite Programmes (PRPs)
8.3 Traceability
8.4 Emergency response
8.5 Hazard Control
8.6 Monitoring and Measurement Control
8.7 PRP-related Verification and Control Plans
8.8 Unqualified Product and Process Control
BAB IX Performance Evaluation
9.1 Monitoring, Measurement, Analysis and Evaluation
9.2 Internal Audit
9.3 Management Review
BAB X Improvement
10.1 General
10.2 Non-conformity and Corrective Action
10.3 Continuous Improvement
10.4 Update on Food Safety Management System
BAB XI Business Proses Model