Food Safety | Organization, Roles and Food Safety Team Procedure
Defines how responsibilities and authorities for food safety are assigned and communicated, how the Food Safety Team and its leader are appointed, and how the Preventive Controls Qualified Individual (PCQI) and other qualified individuals required by 21 CFR 117 are designated. This editable procedure is part of the A.P. Lyon Food Safety Management System, written to ISO 22000:2018, the FSSC 22000 additional requirements and FDA 21 CFR 117 for food manufacturers, processors and their suppliers.
What you receive
One digital ZIP containing the editable SOP 5-002-F Word procedure and a PDF copy.
Also included: the form this procedure uses:
FORM 5002-1-F Food Safety Team and PCQI Designation Record
Covers ISO 22000:2018 clause 5.3, 7.1.2, 7.2; FDA 117.4, 117.180 (PCQI).
Using an eQMS? These editable Microsoft Office files can be imported into any electronic quality management system (eQMS) that manages Word and Excel documents, or used in a paper-based system. Adapt the approval, signature and record steps to your system’s workflow, and validate the eQMS software under your own system. See how to use A.P. Lyon procedures in an eQMS.
Systems containing this procedure
The Complete system includes this procedure with the Food Safety Management System Manual, the Food Safety Plan and HACCP Workbook and all other procedures and forms. Review its content list before purchasing both.
Before implementation
Adapt responsibilities, process steps, limits, frequencies and records to your site, products and markets. Confirm the applicable statutory and regulatory requirements before approval and use; a PCQI or other qualified person should review the food safety plan for your facility. This download supplies documentation, not executed testing, validation or certification.
