Quality management is reviewed annually. The management review considers the food safety system and the possible improvements that can be made. This at the right investments. The verification report is the input for the management review. In addition to the verification procedure, the following aspects must be highlighted in the management review:
General Affairs Management Review
An overview of the past year is given. What have we achieved, where were our opportunities and pitfalls. And of course what we want to achieve in the future (in outline) as a company. What has been achieved with regard to sustainability and the ethics policy.
Objectives Management Review
The goals of the past year are discussed and reviewed.
Agreements and improvements last year
The agreements made and possible improvements that emerged from the previous management review are assessed. If agreements made have not been carried out or objectives have not been achieved, a reason is given or a cause analysis carried out. This is taken into account in determining points for improvement and in drawing up new agreements and objectives.
Verification and Audits
The verification and internal and external audits are discussed. Items from the verification and audits that require additional attention are included in this report.
Hazard study and the basic conditions program
The changes in the hazard study are discussed. The basic conditions program is also reviewed. Future changes to the hazard study are discussed and recorded. The effectiveness of the HACCP plan, Food defense plan and product authenticity is reviewed.
Incidents and recalls performed
It is determined whether recalls were necessary in the past year. This applies to recalls with and without a notification requirement.
Machinery, tools and buildings
What investments have taken place. What investments will take place in the coming years. Have there been any problems
Validation (process, product, personnel, means of production)
The investment list is used to determine whether all necessary validations have taken place. It also looks at whether the investments have met their intended purpose.
Have all possible product deviations or hazards been communicated to customers. This includes products that have been delivered to customers. Customer complaints and customer feedback.
It is determined whether the environment has had a negative influence on our activities. This involves looking at hazards but also at nuisances such as noise and vibrations. In addition, it is determined whether there are any possible changes in the future.
Have there been problems with transport? Does transport take place according to agreements made? What is being done about environmental improvements?
Has major maintenance been required? Is major maintenance scheduled?Has maintenance resulted in unsafe conditions?
Design and safety in the workplace
Have any accidents occurred in the past year? Have any unsafe situations occurred? Have there been “almost” accidents? Has there been a health and safety inspection? If so, what were the findings?
What external influences have played a role? These include a financial crisis, supply problems, suppliers going bankrupt, etc.
Are customers satisfied with the services and products provided? Lost relationships, sales increases with existing customers, complaints and delivery failures, visit reports or contact moments can be used as input.
Internal and external communications
Has the quality system been communicated? Are all objectives known? How has communication occurred with staff? How has communication occurred with external parties?
Have there been problems with allergens? This can be internal but also from the complaints. Are all allergens controlled in practice? Have any new allergens been added?
Have there been any problems with labels? Internal records and complaints should be consulted for the assessment. Do all labels comply with legislation and customer requirements? Are ingredients, images and names correct?
Changes affecting food safety
Have there been any changes in processes, products, materials or machinery that have affected food safety?
Objectives in the coming years
The verification and management review provide input for setting food safety and quality objectives. Objectives already planned company-wide are also included in the report. As far as possible, the objectives are linked to departments.
As a result of the management review
- New objectives can be drawn up.
- If necessary, the policy must be adjusted.
- Improvements requiring investments can be implemented.
- General improvements can be implemented.
A report of the management review is prepared by the quality department. This report is signed for approval by the management team.
All relevant aspects of the management review are communicated to the staff members through consultation.
Appendix Management Review
Where relevant, the following items are included in the management review annually:
- Scientific and technical developments;
- Industry-related codes;
- New risks arising from information about recalls, authenticity of raw materials, food defense;
- Relevant legislation (both production and country of sale);
- Changes in standards (GFSI).
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