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ISO22000:2018 MANUAL
DJ BROTHERS
Vasantha narsapura, Industrial Area,
rd
3 Phase, Kora Hobli, Tumkur Taluk & District,
Karnataka, India

Doc No: DJ/FS/01

Issue No: 01
Revision No: 00
Issue Date:

This document is the property of DJ Brothers. This document must not be passed on copied for other
companies or to outside persons without the written permission of Managing Director.

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Approval

The signatures below certify that this ISO 22000 manual has been reviewed and accepted, and
demonstrates that the signatories are aware of all the requirements contained herein and are
committed to ensuring their provision.

Name Signature Position Date

Consultant - Food
Prepared by Saleem Shaik
Safety

Reviewed by Head – QA

Approved by Managing Director

DISTRIBUTION OF ISO MANUAL

Copy
Type Owner
Number
1 MASTER COPY Top Management
2 CONTROL COPY Certification body
3 CONTROL COPY Food safety & Quality team leader

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AUTHENTICATION STATEMENT
The Top Management states that this ISO Manual is the original authenticated one. The
procedures and activities detailed in this manual are true and correct. State that this Manual
is in compliance with the code mentioned in ISO 22000. This manual consists reference of SOP
(Standard Operating Procedures), procedures, formats/records and HACCP (Hazard Analysis
Critical Control Point) Plans.

Issued by: Top Management

Issue Date:

COMPANY PROPRIETARY INFORMATION

The electronic version of this document is the latest revision. It is the responsibility of the
individual to ensure that any paper material is the current revision. The printed version of
this ISO 22000:2018 manual is uncontrolled, except when provided with a document
reference number and revision in the field below:

Document Reference Number Revision number Date

DJ/FS/01 00
Uncontrolled Copy Controlled Copy ✓

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TABLE OF CONTENTS

Title Page
Approval & Distribution of ISO22000 Manual
Authentication statement
Introduction
Section 1: Scope
Section 2: Reference Documents
Section 3: Terms and definitions

Section 4: Context of the organization

4.1 Understanding the organization and its Context
4.2 Understanding the needs and expectations of interested parties
4.3 Determining the scope of the food safety management system
4.4 Food Safety Management System

Section 5 Leadership
5.1 Leadership and commitment
5.2 Food Safety Policy
5.2.1 Establishing the Food Safety Policy
5.2.2 Communicating the Food Safety Policy
5.3 Roles, Responsibilities, and Authorities in the Organization

Section 6 Planning
6.1 Actions to address risks and opportunities
6.2 Food Safety Objectives and planning to achieve them
6.3 Planning of changes

Section 7 Support
7.1 Resources
7.1.1 General
7.1.2 People
7.1.3 Infrastructure
7.1.4 Work environment
7.1.5 Externally developed elements of the FSMS
7.1.6 Control of externally provided processes, products or services
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7.2 Competence
7.3 Awareness

7.4 Communication
7.4.1 General
7.4.2 External communication
7.4.3 Internal communication

7.5 Documentation information

7.5.1 General
7.5.2 Creating and updating
7.5.3 Control of documented information

Section 8 Operation
8.1 Operation planning and control
8.2 Prerequisite Programmes (PRPs)
8.3 Traceability
8.4 Emergency preparedness and response
8.4.1 General
8.4.2 Handling of emergencies and incidents
8.5 Hazard control
8.5.1 Preliminary steps to enable hazard analysis
8.5.2 Hazard analysis
8.5.3 Validation of control measures and combination of control measures
8.5.4 Hazard control plan (HACCP/OPRP plan)

8.6 Updating the information specifying the PRPs and the Hazard control plan
8.7 Control and monitoring and measuring
8.8 Verification related to PRPs and the hazard control plan
8.8.1 Verification
8.8.2 Analysis of results of verification activities

8.9 Control of product and process nonconformities

8.9.1 General
8.9.2 Corrections
8.9.3 Corrective actions
8.9.4 Handling of potentially unsafe products

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8.9.5 Withdrawal/recall

Section 9 Performance evaluation

9.1 Monitoring measurement, analysis and performance evaluation
9.1.1 General
9.1.2 Analysis and evaluation

9.2 Internal audit

9.2.1 Audit planning
9.2.2 Preparation and conducting of the audit
9.2.3 Results presentation
9.2.4 Internal audit process analysis and improvement

9.3 Management review

9.3.1 General
9.3.2 Management review input
9.3.3 Management review output

Section 10 Improvement
10.1 Nonconformity and corrective action
10.2 Continual improvement
10.3 Update of the food safety management system

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INTRODUCTION

This manual describes the Food Safety Management System for DJ Brothers located at
Vasantha narsapura, Industrial Area, Tumkur, Karnataka. It has been prepared to
address the requirements of the ISO 22000: 2018: Food Safety Management Systems –
Requirements for any organization in the food chain. It describes the Food Safety Management
System procedures according to which the respective functions carry out their activities in a
systematic and effective manner in order to achieve the Food Safety Policy and Objectives of the
organization. DJ Brothers has adopted a risk-based approach to its management system and
constantly seeks new opportunities for providing safe food and continuously improving its
system and processes

Contact Details

The contact details for DJ Brothers are as follows:

Postal Address: Vasantha narsapura, Industrial Area, 3rd Phase, Kora Hobli, Tumkur
Taluk & District, Karnataka, India

Telephone Number:

E-mail Address:

Physical Factory Location: Vasantha narsapura, Industrial Area, 3rd Phase, Kora Hobli,
Tumkur Taluk & District, Karnataka, India

ORGANISATIONAL STRUCTURE

The organizational structure for the DJ Brothers is as shown in Annex 01:DJ/FS/ANX/01 DJ

Brothers Organizational structure.

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SECTION 1: SCOPE OF THE MANUAL

The manual covers the activities carried out by DJ Brothers in the implementation of the Food
Safety Management System in accordance with ISO 2200:2018 standard and covers the
following:

1. Table of contents
2. Introduction
3. Section 1: Scope of the manual
4. Section 2: Reference documents
5. Section 3: Terms and definitions
6. Section 4: Context of the organization
7. Section 5: Leadership
8. Section 6: Planning and realization of safe products
9. Section 7: Support
10. Section 8: Operation
11. Section 9: Performance evaluation
12. Section 10: Improvement

SECTION 2: REFERENCE DOCUMENTS

This Manual makes reference to the following:

• ISO 22000:2018 Food Safety Management Systems – Requirements for any organization
in the food chain.
• ISO/TS 22002-1:2009 Prerequisite programmes on food safety Part 1: Food
manufacturing.

SECTION 3: TERMS AND DEFINITIONS

Acceptable level: level of a food safety hazard not to be exceeded in the end product provided
by the organization

Contamination: introduction or occurrence of a contaminant including a food safety hazard in a

product or a processing environment

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Correction: action to eliminate a detected nonconformity

Corrective action: action taken to eliminate the cause of a detected nonconformity or other
undesirable situation.
Critical control point (CCP): step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.

Food Safety: Concept that food will not cause harm to the consumer when it is prepared and
/or eaten according to intended use. It combines GMP, PRP, and Hazards Control
Food Safety Hazard: Biological, chemical or physical agent in food, or condition of food, with
the potential to cause an adverse health effect. (Food safety hazards include allergens)

Operational prerequisite programme (OPRP): control measure or combination of control

measures applied to prevent or reduce a significant food safety hazard to an acceptable level
and where action criterion and measurement or observation enable effective control of the
process and/or product

Prerequisite programme: basic conditions and activities that are necessary within the
organization and throughout the food chain to maintain food safety.

Significant food safety hazard: food safety hazard identified through hazard assessment which
needs to be controlled by control measures

SECTION 4: CONTEXT OF THE ORGANIZATION

4.1 Understanding the organization and its context

DJ Brothers has determined external and internal issues that are relevant to its purpose and
that can affect its ability to achieve the intended results of its FSMS. Their determination has
been done as a step towards dealing with them in order to achieve food safety. The issues are
listed down in DJ/FS/ANX/02 Context of the organization (Annex 02). The organization
identifies, reviews, and updates information related to these external and internal issues on
regular bases in order to march with any changes in the issues.

4.2 Understanding the needs and expectations of interested parties

To ensure consistent provision of products and services that meet applicable statutory,
regulatory and customer requirements with regard to food safety, DJ Brothers has determined:
a) the interested parties that are relevant to our FSMS
b) the relevant requirements of the interested parties of the FSMS as documented in
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DJ/FS/ANX/02 Context of the organization Annex 02

The organization identifies, reviews, and updates information related to the interested parties
and their requirements.

4.3 Determining the scope of the food safety management system

DJ Brothers has determined the scope of its FSMS as Repacking of Staples including:
Receiving of raw materials, production and dispatch of seasoning popcorn, sweet popcorn,
tortilla chips and potato chips. All the processes are done at the Factory of DJ Brothers.

The scope is made available as separate documented information DJ/FS/ANX/05 Scope of

FSMS Annex 05

4.4 Food Safety Management System

4.4.1 DJ Brothers has established, documented, implements and maintains a FSMS and
continually improves its effectiveness in accordance with the requirements of ISO 22000: 2018
standard.

4.4.2 To implement the FSMS, DJ Brothers has:

a) Identified the processes needed for the FSMS and their application throughout the DJ
Brothers Factory.
b) Determined the sequence and interactions of these processes;
c) Determined criteria and methods needed to ensure that the operations and control of
these processes are effective as detailed in various Food Safety System Procedures;
d) Ensured availability of resources and information necessary to support the operation
and monitoring of these processes;
e) Systems to monitor, measure and analyze these processes and
f) Systems to implement actions necessary to achieve planned results and continually
improve these processes.

4.4.3 The system includes the following documents with their associated forms:
i. Food Safety Management System Manual;
ii. Hazard Control Manual;
iii. Procedure for control of documents;
iv. Procedure for control of documented information;
v. Procedure for control of product and process nonconformities’
vi. Procedure for internal audits;
vii. Procedure for management review;

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viii. Procedure for cleaning and sanitization;

ix. Procedure for emergency preparedness and response;
x. Procedure for evaluation and selection of suppliers;
xi. Procedure for outsourcing materials and services;
xii. Procedure for production of Staples;
xiii. Procedure for product identification and traceability;
xiv. Procedure for handling potentially unsafe products;
xv. Procedure for handling customer complaints;
xvi. Procedure for product recall;
xvii. Procedure for buildings and equipment maintenance;
xviii. Procedure for equipment calibration and maintenance;
xix. Procedure for handling glass and hard plastic;
xx. Procedure for pest control;
xxi. Procedure for competence, awareness and training;
xxii. Procedure for food defence
xxiii. Procedure staff competence, awareness and training
xxiv. Procedure for validation and verification of food safety hazards control measures
xxv. Procedure for personal hygiene

SECTION 5: LEADERSHIP

5.1 Leadership and commitment

Top Management of DJ Brothers is committed to the development, implementation and

continually improving the effectiveness of the FSMS and demonstrates leadership and
commitment with respect to the FSMS by:
a) Ensuring that the food safety policy and the objectives of the FSMS are established as
per DJ/FS/ANX/03 Food Safety Policy (Annex 03), and that they are compatible with the
strategic direction covered by strategic plans and annual business plans of the
organization. The food safety Policy and Objectives are reviewed during the
management review meetings for their continued relevancy, suitability and
achievement;
b) Ensuring that the FSMS requirements are integrated into the organization’s business
processes;
c) Ensuring that the resources needed for the FSMS are available including machinery,
competent staff, staff hygiene and the processing environment;
d) Communicating the importance of an effective FSMS and conforming to the FSMS
requirements, applicable statutory and regulatory requirements, and mutually agreed
customer requirements related to food safety;

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e) Ensuring that the FSMS is evaluated through internal and external audits and
management reviews and that it is maintained to achieve its intended food safety;
f) Directing and supporting persons to contribute to the effectiveness of the FSMS by
developing process procedures to be followed and training the staff to reach the
required competences;
g) Promoting continual improvement through spearheading management reviews and
having reviews of opportunities for improvement;
h) Supporting other relevant management roles to demonstrate their leadership as it
applies to their areas of responsibility including food safety team, emergency
preparedness and response team among others.

5.2 Policy

5.2.1 Establishment of the food safety policy

Top Management has established a Food Safety Policy which gives direction in the
implementation of the FSMS. The policy is maintained as documented information
DJ/FS/ANX/03 Food Safety Policy (Annex 03) and is reviewed during management review
meetings to ensure that it:
a) Is appropriate to the purpose and context of the organization including food safety,
financial stability, business growth, and staff welfare among others;
b) Provides a framework for setting and reviewing the overall and functional objectives of
the FSMS;
c) Includes a commitment to satisfy applicable food safety requirements, statutory,
regulatory requirements. and mutually agreed customer requirements related to food
safety;
d) Addresses internal and external communication;
e) includes a commitment to continual improvement of the FSMS;
f) Addresses the need to ensure competencies related to food safety.

5.2.2 Communicating the food safety policy

Top Management ensures that the food safety policy:

a) Is available and maintained as documented information refer DJ/FS/ANX/03 Food Safety
Policy Annex 03;
b) Is communicated through awareness training and is posted at strategic points,
understood and applied at all levels within the organization and

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5.3 Organizational roles, responsibilities and authorities

5.3.1 Top management ensures that the responsibilities and authorities for relevant roles for
food safety including those of Food Safety Team Leader, Emergency Preparedness and
Response Team Leader and Quality Assurance Manager among others are assigned,
communicated and understood within the organization. These are communicated through the
individual’s Job Descriptions.
Top management assigns the responsibilities and authorities for:
a) Ensuring that the FSMS conforms to the requirements of ISO 22000 standard, statutory
and regulatory, requirements set by DJ Brothers and customer requirements;
b) Reporting on the performance of the FSMS to top management;
c) Designating persons with defined responsibilities and authority to initiate and document
actions;
5.3.2 Top management has appointed the Quality Assurance Manager as a Food Safety Team
Leader responsible for:
a) Ensuring that the FSMS is established, implemented, maintained and updated;
b) Managing and organizing the work of the food safety team;
c) Ensuring relevant training and competencies for the food safety team;
d) Reporting to top management on the effectiveness and suitability of the FSMS.
5.3.3 All persons have the responsibility to report problems with regard to the FSMS to
identified persons.

SECTION: 6 PLANNING

6.1 Actions to address risks and opportunities

6.1.1 DJ Brothers considered external and internal issues, needs and expectations of interested
parties as stated in DJ/FS/ANX/02 Context of the organization (Annex 02) and the scope of the
system as covered in section 1 above and DJ/FS/ANX/05 Scope of the food safety management
system (Annex 05) when planning for the FSMS. DJ Brothers also determined and regularly
reviews risks and opportunities that need to be addressed DJ/FS/ANX/04 Risks and
opportunities (Annex 04) in order to:
a) Give assurance that the FSMS can achieve its intended results;
b) Enhance desirable effects;
c) Prevent or reduce, undesired effects and
d) Achieve continual improvement.

6.1.2 DJ Brothers has a plan in place on:

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a) Actions to address the identified risks and opportunities see DJ/FS/ANX/04 Risks and
opportunities (Annex 04);
b) How to:
1. integrate and implement the actions into the FSMS processes
2. evaluate the effectiveness of these actions
6.1.3 DJ Brothers ensures that the actions to address risks and opportunities are proportionate
to:
a) Impact on the food safety requirements;
b) The conformity of products and services to customers;
c) Requirements of interested parties in the food chain.
The identified risks and actions to address them are documented in DJ/FS/ANX/04 Risks and
opportunities (Annex 04)

6.2 Objectives of the FSMS and planning to achieve them

6.2.1 DJ Brothers has established objectives for the FSMS at relevant functions and levels as
stipulated in DJ/FS/ANX/06 Departmental quality objectives and ensures that they are:
a) Consistent with the food safety policy;
b) Measurable where practicable;
c) Taking into account applicable food safety requirements including statutory, regulatory
and customer requirements;
d) Monitored and verified;
e) Communicated to the relevant staff members;
f) Maintained and updated as appropriate.

6.2.2 When planning how to achieve the objectives, DJ Brothers has determined:
a) What will be done;
b) What resources will be required;
c) Who will be responsible;
d) When it will be completed;
e) How the results will be evaluated.

6.3 Planning changes

When DJ Brothers determines the need for changes to the FSMS, including personnel changes,
the changes are carried out and communicated in a planned manner and it considers:

a) The purpose of the changes and their consequences;

b) The continued integrity of the FSMS
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c) The availability of resources to effectively implement the changes

d) The allocation or re-allocation of responsibilities and authorities

SECTION: 7 SUPPORT

7.1 Resources

7.1.1 General

DJ Brothers has determined and provided the resources needed for the establishment,
implementation, maintenance, updating and continual improvement of the FSMS including
materials, work environment and personnel. In determining and provision of the needed
resources DJ Brothers considered:
a) The capability and any constraints of existing resources and
b) The need for external resources

7.1.2 People
DJ Brothers ensures that persons necessary to operate and maintain an effective FSMS are
competent by determining their positions’ competence requirements.
DJ Brothers also ensures that where the assistance of external experts is used for the
development, implementation, operation or assessment of the FSMS, evidence of agreement or
contracts defining the competency, responsibility and authority of external experts is retained
as documented information.

7.1.3 Infrastructure

DJ Brothers has provided resources for the determination, establishment and maintenance of
the infrastructure necessary to achieve conformity with the requirements of the FSMS. The
infrastructure provided includes; the buildings with designs suitable for the processes and
associated utilities including water and electricity, office spaces, maintenance and laboratory
equipment including hardware and software, transport, and information and communication
technology.

7.1.4 Work Environment

DJ Brothers has determined, provided, and maintained the resources for the establishment,
management and maintenance of the work environment necessary to achieve conformity with
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the requirements of the FSMS in the processing areas. The organization considered physical,
social and psychological factors when setting up the work environment.

7.1.5 Externally Developed Elements of the FSMS

DJ Brothers uses externally developed elements of the FSMS, when establishing the FSMS nor
does it use them when maintaining, updating and continually improving the FSMS, including
PRPs, the hazard analysis and the hazard control plan that the provided elements shall be:

a) Developed in conformance with requirements of ISO 22000 standard;

b) Applicable to its sites, processes and products
c) Specifically adapted to its processes and products by the food safety team;
d) Implemented, maintained and updated as required by ISO 22000 standard;
e) Retained as documented information

7.1.6 Control of Externally Provided Processes, Products and Services

DJ Brothers does not subcontract any of its processes however in order to control externally
provided materials and services, DJ Brothers:
a) Uses the established DJ/QA/PV/SOP-28 Procedure for evaluation and selection of
suppliers for the evaluation, selection, monitoring of performance and re-evaluation of
external providers of products and services;
b) Ensures adequate communication of requirements including materials specifications,
quantities, and delivery times to the external providers;
c) Ensures that the externally provided materials and services do not adversely affect the
organization’s ability to consistently meet the requirements of the FSMS;
d) Retain documented information of these activities and any necessary actions as a result
of the evaluation and re-evaluations.

7.2 Competence

When engaging personnel, DJ Brothers:

a) Determines the necessary competence of persons including external providers, doing
work under its control that affects its food safety and effectiveness of the FSMS;
b) Ensures that these persons, including the food safety team and those responsible for the
operation of the hazard control plan, are competent on the basis of appropriate
education, training and experience;
c) Ensures that the food safety team has a combination of multi-disciplinary knowledge
and experience in developing and implementing the FSMS (including, but not limited to,

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the organization’s products, processes, equipment and food safety hazards within the
scope of the FSMS;
d) Where applicable takes actions to acquire the necessary competence and evaluate the
effectiveness of the actions taken and
e) Retain appropriate documented information as evidence of competence.

7.3 Awareness

DJ Brothers ensures that all relevant persons doing work under the organization’s control are
aware of:

a) The food safety policy through awareness training and posting the policy at strategic
points and evaluation of the awareness;
b) The objectives of the FSMS relevant to their tasks;
c) Their individual contribution to the effectiveness of the FSMS including the benefits of
improved food safety performance;
d) The implications of not conforming with the FSMS requirements;

7.4 Communication

7.4.1 General

DJ Brothers determines the internal and external communications relevant to the FSMS
including:

a) On what it will communicate which normally are issues to do with food safety related to
raw materials including specifications and their hygienic handling;
b) When to communicate, as and when necessary;
c) With whom to communicate and in most cases, these include customers, suppliers and
regulators;
d) Who communicates and for external communication, it is the designated officers who
communicate.

DJ Brothers ensures that the requirement for effective communication is understood by all
persons whose activities have an impact on food safety to the effect that only designated
officers communicate externally.

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7.4.2 External Communication

DJ Brothers maintains effective arrangements for communicating with the following external
stakeholders;

a) Suppliers and contractors on the specifications of materials and services or work to be

rendered in order to maintain the required food safety;
b) Customers or consumers in relation to product information (including instructions
regarding intended use, specific storage requirements), enquiries, contracts or order
handling including amendments, and customer feedback including customer complaints
c) Statutory and regulatory authorities, and
d) Other organizations that have an impact on, or will be affected by, the effectiveness or
updating of the food safety management system.

Only designated officers including the Factory Head, QA Head, Works Manager, Procurement
Manager and the Sales Manager have defined responsibilities and authority for the external
communication on any information concerning food safety. Where relevant, information
obtained through external communication is included as an input for management review and
for updating the FSMS.

7.4.3 Internal Communication

7.4.3.1 DJ Brothers has clearly established effective communication channels on issues having
impact on food safety which is achieved through responsibilities and authorities provided to all
employees in their Job Descriptions.

7.4.3.2 At least twice per annum the management meets for management review where
performance of the food safety management system is assessed. Any changes that could
impact the food safety system are communicated and discussed during the meeting.

7.4.3.3 Awareness training and refresher trainings for all relevant employees are used to convey
any information as recommended by food safety team to be important to the safeguarding of
food safety.

7.4.3.4 All changes coming from internal communication process will be included in the
updating of the food safety management system and all relevant information shall be included
as input to the management review

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7.4.3.5 To maintain the effectiveness of the FSMS, DJ Brothers orients its staff involved to
ensure that the Food Safety Team is informed in a timely manner of changes in the following:

a) Products or new products;

b) Raw materials, ingredients and services;
c) Production systems and equipment;
d) Production premises, location of equipment and surrounding environment;
e) Cleaning and sanitation programmes;
f) Packaging, storage and distribution systems;
g) Competences and/or allocation of responsibilities and authorizations;
h) Applicable statutory and regulatory requirements;
i) Knowledge regarding food safety hazards and control measures;
j) Customer, sector and other requirements that the organization observes;
k) Relevant enquiries and communications from external interested parties;
l) Complaints and alerts indicating food safety hazards associated with the end product
and
m) Other conditions that have an impact on food safety.

7.4.3.6 The food safety team ensures that it updates the FSMS accordingly when the above said
changes occur as required by clauses 4.4 and 10.3 of this manual.

7.4.3.7 Top Management ensures that relevant information of the changes in the above is
included as input to the subsequent management review as required in clause 9.3 of this
manual.

7.5 Documented Information

7.5.1 General

The FSMS for DJ Brothers includes:

a) documented information required by ISO 22000:2018 standard;
b) documented information determined by DJ Brothers as being necessary for the
effectiveness of the FSMS;
c) documented information and food safety requirements required by statutory,
regulatory authorities and customers

7.5.2 Creating and updating

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When creating and updating documented information, DJ Brothers follows the procedure for
control of documents DJ/QA/SOP/SOP-01 Procedure for control of documents in the following
aspects:
a) Identification and description including a title, revision number, effective date, author,
approver and document number.
b) Format, language used (English), graphics and media (paper and electronic);
c) Review for suitability and adequacy.

7.5.3 Control of documented information

7.5.3.1 Documented information required by the FSMS and ISO 22000:2018 is controlled as
stipulated in DJ/QA/DC/SOP-036 Procedure for control of documented information to ensure
that:
a) It is available and suitable for use, where and when it is needed;
b) It is adequately protected from destruction, loss of confidentiality, improper use or loss
of integrity by keeping them in file cabinets and controlling accessibility

7.5.3.2 For the control of documented information, DJ Brothers addresses the following
activities, as applicable:
a) Distribution through maintaining distribution list of users of the documents, limiting
access to the users only, easy retrieval and user friendliness,
b) Storage and preservation where documents are stored in file cabinets including
preservation of legibility;
c) Control of changes including version control and re-approval of changes;
d) Retention period and disposition of obsolete documents.

7.5.3.3 Documented information of external origin determined by DJ Brothers to be necessary

for the planning and operation of the FSMS are identified, as appropriate and controlled.

7.5.3.4 Documented information retained as evidence of conformity is protected from

unintended alterations.

SECTION: 8 OPERATION

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8.1 Operation Planning and Control

8.1.1 DJ Brothers plans, implements, controls, maintains and updates the processes needed to
meet the requirements for the realization of safe products and implements the actions
determined in clause 6.1 of this manual by: establishing criteria for the processes including,
prerequisite programmes (PRPs) covered by DJ/FS/04 Prerequisite programmes, raw
materials receiving which is based on compliance to specifications covered by DJ/QA/PO/SOP-
55 for Procedure for outsourcing of materials and service, and control of hazards based on
acceptable levels and critical limits as covered by DJ/FS/02 Hazard control manual;
a) Implementing the control of processes in accordance with criteria e.g. Detecting
Ferrous, Non Ferrous and Stainless steel metals through Metal Detector.
b) Keeping the documented information to the extent necessary to have the confidence to
demonstrate that the processes have been carried out as planned.

8.1.2 DJ Brothers controls planned changes and reviews the consequences of any unintended
changes and acts to mitigate any adverse effect as and when necessary, some of which are
covered under DJ/QA/EP/SOP-56 Procedure for emergency preparedness and response.

8.1.3 DJ Brothers does not outsource processes; however, it ensures that outsourced materials
and services comply with the set specifications as per clause 7.1.6 of this manual.

8.2 Prerequisite Programmes (PRPs)

8.2.1 DJ Brothers has established, implements, maintains and updates PRPs as and when
necessary. It has established prerequisite programmes (PRPs) based on ISO/TS 220021:2009
Prerequisite Programmes: Code of hygienic conditions for food and food processing units
covered by PE/FS/04 Prerequisite programmes to facilitate the prevention and reduction of
contaminations including food safety hazards in the products, product processing and work
environment.

8.2.2 In establishing the PRPs DJ Brothers ensured that they are:

a) Appropriate to the organization and its context with regard to food safety as they cater
for the incoming materials, the processes, the work environment and the staff hygiene;
b) Appropriate to the size and type of operations including procurement, receiving,
processing, packaging and the nature of the product being manufactured;
c) Implemented across the entire production system;
d) Maintained by the food safety team.

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8.2.3 When selecting and establishing the PRPs, DJ Brothers ensured that applicable
statutory, regulatory and mutually agreed customer requirements were identified and
complied with. Standard requirements in the following standards were also considered:

a) ISO/TS 22002-1 Prerequisite programmes of food safety part 1: Food manufacturing

as the applicable.
b) ISO 22000:2018 FSMS-Requirements for any organization in the food chain, ISO/TS
22002–1:2009 Prerequisite programmes of food safety part 1: Food manufacturing.

8.2.4 DJ Brothers considered the following facilities and items when establishing the PRPs:

a) Construction and layout of buildings

b) Layout of premises and workspace
c) Utilities – water and power
d) Waste disposal covered under section of 8 PE/FS/03 Prerequisite programmes
e) Equipment suitability, cleaning and maintenance
f) Management of purchased materials also covered by DJ/QA/PO/SOP-55 for
Procedure for outsourcing of materials and service Measures for prevention of
cross contamination in the processing areas covered by staff hygiene and good
manufacturing practice among others
g) Cleaning and sanitization covered by DJ/QA/CS/SOP-031 Procedure In-process for
cleaning and sanitization & DJ/QA/CS/SOP-029 In-process for cleaning &
Housekeeping
h) Pest control as covered by DJ/QA/PC/SOP-57 Procedure for Pest Control
j) Personnel hygiene and employee facilities.
k) Rework DJ/FS/03 Prerequisite programmes Recall covered by DJ/QA/PR/SOP-054
Product recall procedure
l) Warehousing DJ/FS/03 Prerequisite programmes
m) Product information and consumer awareness DJ/FS/03 Prerequisite programmes
n) Food defence covered by DJ/QA/FD/SOP-58 Procedure for food defence

8.3 Traceability system

8.3.1 DJ Brothers has DJ/QA/TB/SOP-033 Procedure for handling product traceability in place
for product traceability purpose. The traceability system has been designed to uniquely identify
incoming materials from the suppliers and the first stage of the distribution route of the end
product through Goods Received Notes (GRN), production and batch numbering of the product.
When establishing and implementing traceability system, the following were considered as a
minimum:

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a) Relation routes of received materials, ingredients and the end product;

b) Reworking of materials /products;
c) Distribution of the end product.

8.3.2 DJ Brothers ensures that applicable statutory, regulatory and customer requirements are
identified.

8.3.3 Documented information as evidence of the traceability system are retained as a

minimum, the shelf life of the product. The organization verifies and tests the effectiveness of
the traceability system.

8.4 Emergency preparedness and response

8.4.1 General

8.4.1.1 Top Management ensures that procedures are in place to respond to potential
emergence situations or incidents that can have an impact on food safety which are relevant to
the role of the organization in the food chain and these are covered by DJ/QA/EP/SOP-56
Procedure for emergency preparedness and response.

8.4.1.2 Documented information is established and maintained to manage these situations and
incidents.

8.4.2 Handling of emergencies and incidents The organization:

a) Responds to actual emergence situations and incidents by:
1) ensuring applicable statutory and regulatory requirements are identified and
complied with;
2) communicates internally among others on the location of the emergency,
measures to be taken during and post emergency occurrence including where
appropriate evacuation of staff and /or materials, assessment of the
effects/damage/ contamination etc;
3) communicates externally with suppliers, customers, and appropriate authorities
and the media either for their engagement or information;
b) take action to reduce consequences of the emergency situation, appropriate to the
magnitude of the emergency or incident and the potential food safety impact;
c) periodically test the procedure where practical;
d) review and, where necessary, update the documented information after the occurrence
of any incident, emergency situation or tests;

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8.5 Hazard Control

8.5.1 Preliminary steps to enable hazard analysis

8.5.1.1 General

DJ Brothers has developed DJ/FS/02 Hazard Control Manual for controlling hazards that have
the potential to negatively affect food safety. In developing the hazard control manual all
necessary steps covered in ISO 22000:2018 were taken into account.
In carrying out hazard analysis, preliminary documented information was collected, maintained
and updated by the Food Safety Team of DJ Brothers: This included:
a) applicable statutory, regulatory and customer requirements;
b) the organizations products and processes;
c) Food safety hazards relevant to the FSMS.

8.5.1.2 Characteristics of raw materials, ingredients and product contact materials.

8.5.1.2.1 DJ Brothers ensures that all applicable statutory and regulatory food safety
requirements are identified for all raw materials, ingredients and product contact materials.
8.5.1.2.2 DJ Brothers maintains documented information concerning all raw materials,
ingredients and product contact materials to the extent needed to conduct hazard analysis as
per clause 8.5.2 of this manual including the following, as appropriate:
a) biological, chemical and physical characteristics;
b) composition of formulated ingredients, including additives and processing aids; c)
source;
d) place of origin;
e) method of production;
f) method of packaging and delivery;
g) storage conditions and shelf life;
h) preparation and/or handling before use or processing;
i) acceptance criteria related to food safety or specifications of purchased materials and
ingredients are appropriate to their intended use.

8.5.1.3 Characteristics of end products

8.5.1.3.1 DJ Brothers ensures that all applicable statutory and regulatory including FSSAI
standard specifications and customer food safety requirements.

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8.5.1.3.2 DJ Brothers maintains information concerning the characteristics of end products to

the extent needed to conduct the hazard analysis as per clause 8.5.2, including information on
the following, as appropriate:
a) product name or similar identification;
b) composition;
c) biological, chemical and physical characteristics relevant for food safety;
d) intended shelf life and storage conditions;
e) packaging;
f) labelling relating to food safety and/or instructions for handling, preparation and
intended use;
g) method(s) of distribution and delivery.

8.5.1.4 Intended use

8.5.1.4.1 DJ Brothers considers and maintains as documented information to the extent needed
to conduct the hazard analysis as per clause 8.5.2 of this manual on the intended use, including
reasonably expected handling of the end product and any unintended use but reasonably
expected mishandling and misuse of the end product covered in clause 5 of DJ/FS/02 Hazard
Control Manual.

8.5.1.4.2 Where appropriate groups of consumers/users are identified for each food product
intended for older infants and young children over the age of 6 months.

8.5.1.4.3 DJ Brothers has not identified any group of consumers/users known to be especially
vulnerable to specific food safety hazards.

8.5.1.5 Flow diagrams and description of processes

8.5.1.5.1 Preparation of the flow diagrams

8.5.1.5.1.1 The Food Safety Team has developed, maintains and updates the Dry fruits and Nuts
flow diagram as a documented information under DJ/FS/02 Hazard Control Manual.
8.5.1.5.1.2 Flow diagrams provide a graphic representation of the processes. They are used
when conducting the hazard analysis as a basis for evaluating the possible occurrence, increase,
decrease or introduction of food hazards.
8.5.1.5.1.3 The process flow diagram is clear, accurate and sufficiently detailed to the extent
needed to conduct the hazard analysis. It includes:

a) the sequence and interaction of the processes in the operation;

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b) any outsourced processes, however currently no process is outsourced;

c) where raw materials, ingredients, packaging materials enter the flow;
d) where reworking and recycling can take place.
e) where end products and wastes are released.

8.5.1.5.2 On-site confirmation of flow diagrams

The Food Safety Team confirmed on-site the accuracy of the flow diagram in order to effectively
monitor the hazard control plan. The team, updates the flow diagram when appropriate and
retains it as documented information.

8.5.1.5.3 Description of processes and process environment

The Food Safety Team for DJ Brothers has described the processes and process environment to
the extent needed to conduct the hazard analysis in the following areas:
a) the layout of premises, including food and non-food handling areas;
b) processing equipment and contact materials, and flow of materials;
c) existing PRPs, process parameters, control measures and procedures that can influence
food safety.
d) External requirements including statutory and regulatory authorities or customers that
can impact the choice and the strictness of the control measures.

8.5.2 Hazard analysis

The Food Safety Team conducted a hazard analysis based on the preliminary information and
determined the hazards that need to be controlled as covered in the DJ/FS/02 Hazard Control
Manual. The team ensures that the degree of control measure is effective for food safety and
where appropriate a combination of control measures is used. The hazard control manual is
reviewed at regular basis in order to maintain and improve its effectiveness.

8.5.2.2 Hazard identification and determination of acceptable levels

8.5.2.2.1 DJ Brothers has identified and documented all the food safety hazards that are
reasonably expected to occur in relation to the manufacturing processes and the environment.
The identification of the hazards and their acceptable levels was based, as a minimum, on:
a) the preliminary information and data the team collected in accordance with clause 8.5.1
above;
b) experience on the hazards associated with the raw and packaging materials and
processes in Staples re – packing.

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c) internal and external information including epidemiological. Scientific and historical

data;
d) information from the food chain on food safety hazards related to the end product and
the food at the time of consumption and
e) statutory, regulatory and customer requirements.

8.5.2.2.2 DJ Brothers has identified steps at which each food safety hazard can be present,
be introduced, increase or persist. The hazards identification has been done from receiving
of raw materials through processing to finished product dispatch as covered in the Hazard
Control Manual. In identifying the hazards, the organization considered; the stages
preceding and following in the food chain, all steps in the flow diagram and the process
equipment, utilities, services, process environment and persons handling the food in terms
of competence and personal hygiene in order to safeguard food safety.

8.5.2.2.3 DJ Brothers has determined acceptable levels of the identified food safety hazards
in the end product. When determining the acceptable levels, consideration was made of
applicable statutory, regulatory and customer requirements and also the intended use.
Determination of the acceptable levels of the food safety hazards has been maintained as
documented information covered in the Hazard Control Manual.

8.5.2.3 Hazard assessment

DJ Brothers conducted hazard assessment for each identified food safety hazard to
determine whether its prevention or reduction to an acceptable level is essential for food
safety. The assessment was based on the likelihood of a hazard to occur at a particular stage
and its severity of adverse health effect to a consumer. To this effect, DJ Brothers
determined which hazards are significant and need to be control along the processes before
the end product. Use of an analysis chart was made and the results are maintained in the
Hazard Control Manual.

8.5.2.4 Selection and categorization of control measures

8.5.2.4.1 DJ Brothers selects appropriate control measures or combination of control

measures that are capable of preventing or reducing the identified significant food safety
hazards to defined acceptable levels. The identified control measures are managed as
OPRPs or CCPs.

8.5.2.4.2 For each control measure, DJ Brothers has established either measurable critical
limits/or measurable/observable action criteria, and for the same has a monitoring system

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to detect any failure to remain within critical limit and/or measurable/observable action
criteria. In case of failure of control measures, it has determined to take timely corrections
and corrective actions.

8.5.2.4.3 The decision-making process and results of the selection and categorization of the
control measures are maintained as documented information in the Hazard Control Manual.

8.5.2.4.4 External requirements including statutory, regulatory and customer requirements

that can impact the choice and the strictness of the control measures are also maintained as
documented information.

8.5.3 Validation of control measure(s) and combination of control measures

8.5.3.1 The Food Safety Team validates that the selected control measures are capable of
achieving the intended control of the significant food safety hazards before they are
implemented, and when the result of validation shows that the control measure(s) is (are)
not capable of achieving the intended control, the Food Safety Team modifies and
reassesses the control measure(s) and/or combination(s) of control measure(s) for their
effectiveness in hazard control.
8.5.3.2 The Food Safety Team maintains the validation methodology and evidence of
capability of the control measure(s) to achieve the intended control as documented
information.

8.5.4 Hazard control plan (HACCP/OPRP plan)

8.5.4.1 DJ Brothers established, implements and maintains a hazard control plan in the
DJ/FS/02 Hazard Control Manual which is maintained as documented information and
includes the following information for each CCP or OPRP:
a) food safety hazard(s) to be controlled at the CCP or by the OPRP;
b) critical limit(s) at CCP or action criteria for OPRP;
c) CCPs or OPRPs effectiveness monitoring procedure(s);
d) corrections to be made if critical limits or action criteria are not met
e) responsibilities and authorities;
f) records of monitoring.

8.5.4.2 Determination of critical limits and action criteria

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8.5.4.2.1 Critical limits at CCPs and action criteria for OPRPs are specified and the basis for
their determination is maintained as documented information within the hazard control
plan (refer clause 9 DJ/FS/02 Hazard Control Manual).
8.5.4.2.2 Critical limits at CCPs are measurable and conformance with them ensures that
acceptable level is not exceeded while action criteria for OPRPs are either measurable or
observable and conformance with them contributes to the assurance that the acceptable
level is not exceeded.

8.5.4.3 Monitoring systems at CCPs and for OPRs

At each CCP, a monitoring system has been established for each control measure or
combination of control measure(s) to detect any failure to remain within the critical limits
and the system includes all scheduled measurements relative to the critical limits.
For each OPRP, a monitoring system is established for the control measure or combination
of control measure(s) to detect failure to meet the action criteria.
The monitoring system at each CCP and for each OPRP (ref. Clause 10 of DJ/FS/02 Hazard
Control Manual) consists of documented information including:
a) measurements or observations that provide results within an adequate time frame;
b) monitoring methods or devices used;
c) applicable calibration methods or, for OPRPs, equivalent methods for verification of
reliable measurements or observations;
d) monitoring frequency;
e) monitoring results;
f) responsibility and authority related to monitoring;
g) responsibility and authority related to evaluation on monitoring results;

At each CCP, the monitoring method and frequency are designed in a way to be able to
detect any failure to remain within critical limits in order to allow timely isolation and
evaluation of the product and for each OPRP the monitoring method and frequency are
proportionate with the likelihood of failure and severity of consequences. When monitoring
an OPRP is based on subjective data from observations like visual inspections, the method is
supported by instructions or specifications.

8.5.4.4 Actions when critical limits or action criteria are not met

Where critical limits or action criteria are not met, DJ Brothers specifies correction and
corrective action to be taken to ensure that:
a) the potentially unsafe products are not released for sell, distribution and/or
consumption;
b) the cause of nonconformity is identified;
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c) the parameter(s) controlled at the CCP or by the OPRP is (are) returned within the
critical limits or action criteria;
d) recurrence of failure of the control measure is prevented.

8.5.4.5 Implementation of the hazard control plan

DJ Brothers implements and maintains the hazard control plan, and retains evidence of
the implementation as documented information including records generated during
implementation.

8.6 Updating the information specifying the PRPs and the hazard control plan

8.6.1 Following the establishment of the hazard control plan, DJ Brothers

updates the following information as necessary:
a) characteristics of raw materials, ingredients and product-contact materials;
b) characteristics of end products;
c) intended use;
d) flow diagrams and description of processes and process environment.

DJ Brothers ensures that the hazard control plan and /or the PRP(s) are up to date.

8.7 Control of monitoring and measuring

8.7.1 DJ Brothers provides evidence that the specified monitoring and measuring methods
and equipment in use are adequate for the monitoring and measuring activities related to the
PRP(s) and the hazard control plan (HACCP and OPRPs) through monitoring and measurement
reports and records.

8.7.2 The monitoring and measuring equipment are:

a) calibrated or verified at specified intervals prior to use and records kept;
b) adjusted or re-adjusted as necessary and records kept,
c) identified to enable the calibration status to be determined;
d) safeguarded from adjustments that would invalidate the measurement results;
e) protected from damage and deterioration by proper storage.

8.7.3 The results of calibration and verification are retained as documented information.
The calibration of all the equipment is traceable to international or national
measurement standards; where no standards exist, the basis used for calibration or
verification is retained as documented information.

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8.7.4 DJ Brothers assesses the validity of the previous measurement results when the
equipment or process environment is found not to conform to requirements. DJ
Brothers takes appropriate action in relation to the equipment or process environment
and any product affected by the nonconformance.

8.7.5 The assessment of the validity of the previous results when the equipment or
process environment is found not to conform to requirements and the resulting action is
maintained as documented information.

8.7.6 Software used in monitoring and measuring within the FSMS is validated by DJ
Brothers, software supplier or third party prior to use. Documented information on
validation activities is maintained by DJ Brothers and the software are updated in a
timely manner.

8.7.7 Whenever there are changes, including software of configuration/modifications to

commercial off – the – shelf software, they are authorized, documented and validated
before implementation.

8.8 Verification related to PRPs and the hazard control plan

8.8.1 Verification

8.8.1.1 DJ Brothers establishes implements and maintains verification activities.

Verification planning defines purpose, methods, frequencies and responsibilities for the
verification activities.

8.8.1.2 The verification activities confirm that:

a) the PRP(s) are implemented and effective;
b) the hazard control plan is implemented and effective;
c) hazard levels are within identified acceptable levels;
d) input to the hazard analysis is updated;
e) other actions determined by DJ Brothers are implemented and effective

8.8.1.3 DJ Brothers ensures that verification activities are not carried out by the person
responsible for monitoring the same activities.

8.8.1.4 Verification results are retained as documented information and communicated.

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8.8.1.5 Where verification is based on testing of end product samples or direct process
samples and where such test samples show nonconformity with the acceptable level of
the food safety hazard, DJ Brothers, handles the affected lot(s) of products as potentially
unsafe and apply corrective actions accordingly.

8.8.2 Analysis of results of verification

The Food Safety Team conducts an analysis of the results of verification that are used as
an input to the performance evaluation of the FSMS.

8.9 Control of product and process nonconformities

8.9.1 General

DJ Brothers has in place a DJ/QA/NC/SOP-59 Procedure for control of product and

process nonconformities to ensure that data derived from the monitoring of OPRPs and
CCPs are evaluated by designated persons who are competent and have the authority to
initiate corrections and corrective actions.

8.9.2 Corrections

8.9.2.1 DJ Brothers ensures that when critical limits at CCPs and/ or action criteria for
OPRPs are not met, the products affected are identified and controlled with regard to
their use and release.

To the above effect, DJ Brothers has established, maintains and updates documented
information that includes:
a) a method of identification, assessment and correction for affected products to
ensure their proper handling;
b) arrangements for review of the corrections carried out.

8.9.2.2 When critical limits at CCPs and/ or action criteria for OPRPs are not met,
affected products are identified and handled as potentially unsafe products.

8.9.2.3 Where action criteria for an OPRP are not met, the following are carried out:
a) determination of the consequences of that failure with respect to food safety;
b) determination of the cause(s) of failure;
c) identification of the affected products and handling them as unsafe

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8.9.2.4 Documented information is retained describing corrections made on

nonconforming products and processes including the nature of the nonconformity, the
cause(s) of the failure and the consequences as a result of the nonconformity.

8.9.3 Corrective actions

The need for corrective actions is evaluated when critical limits at CCP(s) and/or action
criteria for OPRPs are not met.

DJ Brothers establishes and maintains documented information that specifies

appropriate actions to identify and eliminate the cause of detected nonconformities, to
prevent recurrence and to return the process to control after a nonconformity is
identified.

These actions include:

a) reviewing nonconformities identified by customer and/or consumer complaints
and/or regulatory inspection reports;
b) reviewing trends in monitoring results that can indicate loss of control;
c) determining the cause(s) of nonconformities;
d) determining and implementing actions to ensure that nonconformities do not
recur;
e) verifying corrective action taken to ensure that they are effective.

DJ Brothers retains documented information on all corrective actions.

8.9.4 Handling of potentially unsafe products

8.9.4.1 General

8.9.4.1.1 DJ Brothers has an established a procedure for ensuring that action(s) are taken
to prevent potentially unsafe products from entering the food chain, unless it can
demonstrate that:

a) the food safety hazard(s) of concern is (are) reduced to the defined acceptable
levels;
b) the food safety hazard(s) of concern will be reduced to identified acceptable
levels prior to entering the food chain; or
c) the product still meets the defined acceptable level(s) of the food safety
hazard(s) of concern despite the nonconformity.
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8.9.4.1.2 DJ Brothers retains products that have been identified as potentially unsafe
under its control until the products have been evaluated and the disposition has been
determined.

8.9.4.1.3 If products have left the control of the organization are subsequently
determined to be unsafe, the organization notifies relevant interested parties and
initiate a withdraw or recall as per DJ/QA/PR/SOP-054 Procedure for product recall
8.9.4.1.4 The controls and related responses from relevant interested parties and
authorization for dealing with potentially unsafe products are retained as documented
information.

8.9.4.2 Evaluation for release

8.9.4.2.1 Each lot of products affected by the nonconformity is evaluated for food
safety.

8.9.4.2.2 Products affected by failure to remain within critical limits at CCPs are not
released, but are handled in accordance with disposition of nonconforming products
following clause 8.9.4.3 of this document and from DJ/QA/PU/SOP-60 Procedure for
handling potentially unsafe products.

8.9.4.2.3 Products affected by failure to meet action criterion for all PRPs are only
released as safe when any of the following conditions apply:
a) evidence other than the monitoring system demonstrates that the control
measures have been effective:
b) evidence shows that the combined effect of the control measures for that
particular product conforms to the performance intended (i.e. identified
acceptable levels);
c) the results of sampling, analysis and/or other verification activities demonstrate
that the affected products conform to the identified acceptable levels for the
food safety hazard(s) concerned.

8.9.4.2.4 Results of evaluation for release of products are retained as documented

information.

8.9.4.3 Disposition of nonconforming products

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Products that are not acceptable for release are:

a) reprocessed or further processed when practicable within the organization to
ensure that the food safety hazard is reduced to acceptable levels; or
b) redirected to other use as long as food safety in the food chain is not affected; or
c) destroyed and/or disposed as waste.
Documented information on the disposition of nonconforming products, including the
identification of the personnel with approving authority is retained.

8.9.5 Withdrawal/recall

8.9.5.1 DJ Brothers has a DJ/QA/PR/SOP-054 Procedure for product recall in place for
ensuring effective and timely withdrawal/recall of lots of end products that have been
identified as potentially unsafe and appointment of competent person(s) having the
authority to initiate and carry out the withdrawal/recall.

8.9.5.2 DJ Brothers establishes and maintains documented information for:

a) notifying relevant interested parties like statutory and regulatory authorities,

customers and/or consumers;
b) handling withdrawn/recalled products as well as products still in stock;
c) performing the sequence of actions to be taken.

8.9.5.3 Withdrawn/recalled products and end products still in stock is secured or held
under control of the organization until they are managed in accordance with clause
8.9.4.3 of this manual.

8.9.5.4 The cause, extent and result of a withdrawal/recall is retained as documented

information and reported to top management as input for the management review
(Refer 9.3)

8.9.5.5 DJ Brothers verifies implementation and effectiveness of withdrawals/recalls

through use of appropriate techniques like mock withdrawal/recall and practice
withdrawal/recall, and retains documented information.

SECTION: 9 PERFORMANCE EVALUATIONS

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9.1 Monitoring, measurement, analysis and evaluation

9.1.1 General

9.1.1.1 DJ Brothers in its quest to produce safe food has determined and regularly
reviews:

a) key indicators to be monitored and measured throughout the Staples

manufacturing processes including presence and levels of food safety hazards,
and effectiveness of the established PRPs and Hazard Control Plan (HACCP and
OPRPs) amongst others to ensure food safety;

b) the methods for monitoring, measurement, analysis and evaluation, as

applicable to ensure valid results;

c) when the monitoring and measuring shall be done;

d) when the results from monitoring and measurement shall be analysed and
evaluated;

e) who shall analyse and evaluate the results from monitoring and measurement;

9.1.1.2 DJ Brothers retains appropriate documented information as evidence of the

results including process inspection reports, internal audit reports and hazard control
records among others.

9.1.1.3 DJ Brothers evaluates the performance and effectiveness of the FSMS through
internal and external audits and management review.

9.1.2 Analysis and evaluation

9.1.2.1 DJ Brothers analyses and evaluates appropriate data and information arising
from monitoring and measurement including the results of verification activities related
to PRPs and the hazard control plan (refer clause 8.5.4 and 8.8), the internal and
external audits (refer clause 9.2) and management reviews.

9.1.2.2 the analysis is carried out:

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a) to confirm that the overall performance of the system meets the planned
arrangements and the FSMS requirements established DJ Brothers;
b) to identify the need for updating or improving the FSMS;
c) to identify trends which indicate a higher incidence of potential unsafe products
or process failures;
d) to establish information for planning of the internal audit programme related to
the status and importance of areas to be audited;
e) to provide evidence that corrections and corrective actions are effective; The
results of the analysis and the resulting activities are retained as documented
information and the results are reported to top management and used as input
to the management review (refer 9.3) and the updating of the FSMS (refer 10.3)

9.2 Internal audit

9.2.1 DJ Brothers has in place a DJ/QA/IA/SOP-013 Procedure for internal audits that
states the conduct of internal audits including the frequency in order. Internal audits are
a monitoring tool and provide information on whether the FSMS:
a) conforms to the DJ Brothers own requirements for the FSMS and the
requirements of ISO 22000 standard
b) is effectively implemented and maintained.

9.2.2 DJ Brothers.:
a) plans, establishes, implements and maintains an audit programme(s) including
the frequency, methods, responsibilities, planning requirements and reporting
which take into consideration the importance of the processes concerned,
changes in the FSMS and the results of monitoring, measurement and previous
audits.
b) defines the audit criteria and scope for each audit;
c) selects competent auditors and conducts to ensure objectivity and the
impartiality of the audit process
d) ensures that the results of the audits are reported to the food safety team and
relevant management;
e) retains documented information as evidence of the implementation of the audit
programme and the audit results;
f) makes the necessary correction and takes the necessary corrective action within
the agreed time frame;
g) determines if the FSMS meets the intent of the food safety policy and objectives
of the FSMS

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9.2.3 Follow up activities to the internal audit by DJ Brothers includes the verification
of the actions taken and the reporting of the verification results.

9.3 Management review

9.3.1 General
DJ Brothers has in place DJ/QA/MR/SOP-15 Procedure for management review
which stipulates the conduct of management review for the FSMS including the
frequency of the review with the objective of ensuring the continuing suitability,
adequacy and effectiveness of the FSMS.

9.3.2 Management review input

In conducting management review, DJ Brothers considers the following as its main

agenda items:
a) the status of actions from previous management review;
b) changes in external and internal issues that are relevant to the FSMS,
including changes in the organization and its context
c) information on the performance and effectiveness of the FSMS, including
trends in:
1) result(s) of system updating activities;
2) monitoring and measurement results;
3) analysis of the results of verification activities related to PRPs and the
hazard control plan
4) nonconformities and corrective actions;
5) audit results (internal and external);
6) inspection (e.g. regulatory, customer);
7) the performance of external providers;
8) the review of risks and opportunities and of the effectiveness of
actions taken to address them;
9) the extent to which objectives of the FSMS have been met,

d) the adequacy of resources;

e) any emergency situation, incident or withdrawal/recall that occurred;
f) relevant information obtained through external and internal communication,
including requests and complaints from interested parties;
g) opportunities for continual improvement

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Information in the management review minutes is presented in a manner to enable

top management relate it to stated objectives of the FSMS.

9.3.3 Management review output

The outputs of the management review include:

a) decisions and actions related to continual improvement opportunities
b) any need for updates and changes to the FSMS, including resource needs and
revision of the food safety policy and objectives of the FSMS.

DJ Brothers retains minutes as evidence of the results of management review.

SECTION: 10 IMPROVEMENT

10.1 Nonconformity and corrective action

10.1.1 DJ Brothers has a DJ/QA/NC/SOP-59 Procedure for control of product and

process nonconformities and DJ/QA/IA/SOP-013 Procedure for internal audits such
that when nonconformity occurs, DJ Brothers:
a) reacts to the nonconformity and as applicable:
1) take action to control and correct the nonconformity;
2) deal with the consequences of the nonconformity.

b) evaluates the need for action to eliminate the cause(s) of the nonconformity
in order that it does not recur or occur elsewhere by:
1) reviewing the nonconformity;
2) determining the causes of the nonconformity;
3) determining if similar nonconformities exist or could potentially
occur;

c) implements any action needed to deal with the nonconformity and the
affected product;
d) reviews the effectiveness of any corrective action taken;
e) makes changes to the FSMS if necessary;
It is ensured that corrective actions are appropriate to the effects of the
nonconformities encountered.

10.1.2 DJ Brothers retains documented information as evidence of:

a) the nature of the nonconformities and any subsequent actions taken;
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b) the results of any corrective action.

10.2 Continual improvement

DJ Brothers continually improves the suitability, adequacy and effectiveness

of the FSMS through top management’s commitment in effective: internal
and external communication (refer 7.4), management review (refer 9,3),
internal audit (refer 9.2), analysis of verification activities (refer 8.8.2),
validation of control measure(s) and combination(s) of control measure(s)
(refer 8.9.3) and FSMS updating (refer 10.3)

10.3 Update of the food safety management system

Top management of DJ Brothers ensures that the FSMS is continually

updated. To achieve this, the food safety team shall evaluate the FSMS at
planned intervals. The team considers whether it is necessary to review the
hazard analysis (refer 8.5.2), the established hazard control plan (refer 8.5.4)
and the established PRPs (refer 8.2). The updating activities are based on:
a) input from communication, external as well as internal;
b) input from other information concerning the suitability, adequacy and
effectiveness of the FSMS;
c) output from the analysis of results of verification activities
d) output from management review

System updating activities are retained as documented information and

reported as input to the management review.

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