All documentation relevant to JAS Family Farm Food Safety Plan is controlled to ensure that the quality of the products and services sold by operation conform to applicable standards and customer requirements. “Controlled” means that there is an established procedure for the preparation, distribution, control, and maintenance of all documents to ensure that all employees and management have access to and follow only the latest (or correct) revisions of the procedure, date, policy, or standard.
This procedure applies to all documents listed in the JAS Family Farm food safety manual. The preparation, distribution, control, and maintenance of these documents are defined as:
Revision Nomination-
Any food safety policy or procedures revision may be proposed to the Food Safety Consultant and General Manager.
Any revisions or updates made to the documents must be also noted on the document in the change of record box (see below). No revisions to the food safety plan or to the verification logs can be made using white out.
Revision Authority
The General Manager and Food Safety Consultant have authority to approve or reject the revision. Food Safety Consultant makes the change and emails to the Admin Director, who is in charge of ensuring that all classes of controlled documents are kept up to date and that outdated documents are promptly removed from distribution.
Identifying Current Versions
All Current revisions made to an electronic document will appear in yellow highlight. (Note: Yellow highlights, when printed or copied, will appear as grey highlights). Highlighting the revision in yellow allows clean indication of changes for training and performing work.
When a document is revised, the previous yellow highlight will be removed and the new revised portion will immediately be highlighted in yellow.
The basic revision information will be noted by using 'Revision history" on this site.
Shall be moved to Obsolete Folder on Food Safety Consultant's Computer
The food safety manual, forms and procedures will be reviewed at least annually for necessary updates and revisions.
At least annually, current versions of electronic documents will be emailed to the food safety team and stored in inboxes and downloaded to computers.
All records shall be retained for a minimum on 2 years or as prevailing regulations dictate.