[COMPANY NAME]

LOGO Doc No: Page 1 of 2

Food Safety Management System

Subject: Senior Management Commitment

Compiled by: Approved by: General Manager Date: 01 May 2021 Rev no: 00
HACCP Team

SENIOR MANAGEMENT COMMITMENT

INTRODUCTION

Provide a short introduction about your company.

[COMPANY NAME] places emphasis on food quality and food safety and growers must have as a minimum
GlobalG.A.P. and Size accreditation. [COMPANY NAME] always strives to maintain the highest quality
products and strictly adheres to Good Agricultural Practices (GAP), Good Management Practices (GMP), is
SIZA compliant, is HACCP compliant and BRC accredited, and complies to all applicable national laws.

INTENDED USE

Describe the intended use of products.

Fruit that is packed at [COMPANY NAME] is destined for human consumption and is sold on the export
market. The fruit has a hard-oily outer skin, which must be peeled before consumption. The peel is further
waxed to assist with shelf-life. Fruit that does not meet the minimum quality requirements is sold to the
hawker trade and / or sold as cattle feed.

Products that are processed by [COMPANY NAME] are classified in the Low Care foodstuff group.
Vulnerable groups may include infants or those individuals sensitive to citric acid.

SCOPE OF SYSTEM

Under the British Retail Consortium system [COMPANY NAME] incorporates all activities that are directly
involved in the handling of hard and soft citrus fruit, commencing from delivery of whole fresh fruit,
drenching, de-greening soft citrus, grading, treating, packing, palletizing and dispatching the fruit to its
intended markets. The target market’s policies and product specifications are kept on file by the Technical,
General manager and line foremen.

HACCP PLAN

Based on standards as set by Codex Alimentarius Commission, BRC Issue 8, SANS 241 and CRI.

 Identification of any hazards to be avoided, removed or reduced.

 Identification of the critical control points (CCPs) – points of control to prevent
 Remove or reduce a hazard in the process;
 Setting CCP limits;
 Monitoring of CCPs;
 Resolving CCP issues;
 Setting up of appropriate checks to test the HACCP plan;
 Record keeping

Hazards relating to the safety and quality of the fruit have been identified:

 Chemicals – lubricants, cleaning and post-harvest

 Physical – glass, fruit burn etc.
 Micro-biological – poor hygiene practices of staff, water quality etc.
 [COMPANY NAME]
LOGO Doc No: Page 2 of 2
Food Safety Management System

Subject: Senior Management Commitment

Compiled by: Approved by: General Manager Date: 01 May 2021 Rev no: 00
HACCP Team

 Allergens
 Food Fraud/product authenticity
 Food defense / Security

MANAGEMENT RESPONSIBILITY

The Management Team at [COMPANY NAME] is committed to meet our obligation to produce safe, legal
and authentic products to the specified quality, and our responsibility to our customers. [COMPANY NAME]
is committed to maintain the development and continuing improvement of a food safety and quality culture.
BRC certification for [COMPANY NAME] will be achieved and maintained.

Management review meetings shall be undertaken annually to review [COMPANY NAME]’s performance
against the standard and shall review results of internal and third-party audits and shall have clear
objectives to maintain and improve safety, legality and quality of the product.

PLEASE NOTE: THS IS A PARTIAL SAMPLE ONLY

Complete document is available upon purchasing the BRC

templates toolkit

https://ascconsultants.co.za/fsms-templates/brc-document-
templates