NC 1: During the document review of management it is found that none of the document like FSMS Manual,

Procedures & records were authorized or signed by top management.

NC 2: While reviewing FSMS Manual it is observed that it was based upon ISO 22000:2005 Standard, some
sections of previous version were mentioned in manual such as 7.6 Establishing the HACCP plan, 7.4.2 Hazard
identification and determination of acceptable levels & so on.

NC 3: Food Safety Policy was established. But it is not approved or authorized by top management, also it is
not displayed in prominent areas.
NC 4: Emergency contact numbers were not displayed anywhere in premises.
NC 5: While reviewing the emergency preparedness documentation it is observed that management did not
maintained or documented the record of mock drills.
NC 6: Roles & Responsibilities of top management were not documented. Composition of food safety team is
not defined. Organization chart was also not evident.

NC 7: Management did not done any kind of identification in premises. No identification signs or boards for
areas/Departments/machineries/CCP Sections.