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ON THIS PAGE YOU WILL FIND:

FREE DOCUMENTS TO HELP YOU TO ESTABLISH A FOOD SAFETY SYSTEM FOR THE FIRST TIME;

FREE DOCUMENTS TO HELP YOU WITH YOUR HACCP IMPLEMENTATION;

Any and all Food Safety Management Systems, whether HACCP, FSSC22000 or any other - e.g. M.A.G.I.C. (Used by British Airways before the turn of the century) or SAFE (Systematic Analysis of the Food Environment - bit the dust in the 90’s as well), is based on INFORMATION.

Without INFORMATION there is no system - whatever it is.

The ways in which we gather this information vary from person to person and business to business. Gathering it in the correct manner makes YOUR job so very much easier.

Please bear in mind that HACCP will vary from food business to food business - there is NO “one size fits all” implementation, there is NO QMS (Quality management System) that fits EVERY kind of  food business. There ARE ‘principles’ that need to be followed, which is EXACTLY WHY HACCP is based on SEVEN PRINCIPLES and TWELVE STAGES… Please DON’T be fooled by anyone who tries to tell you any differently…

PLEASE NOTE:
Not a single one of these documents is absolutely suitable for your particular business in its current state. Everything on these pages is intended for
SAMPLING only - in other words these documents will give you THE IDEA, or AN IDEA, of how to go about creating your own documents and sub-systems, or PRP’s.

PLEASE, PLEASE, PLEASE DO NOT simply download these documents and try to use them as they are - you will FAIL your audit if you do.

Rather, feel free to download as many as you’d like and then use them as templates to create and design your OWN specific documents that are UNIQUE to your own requirements!

If you need any help on your documentation, you are free to contact me on my e-mail address.

May the LORD be with you, and may He bless you indeed.

Warmly

Graham

GOOD MANUFACTURING PRACTICES

STANDARD OPERATING PROCEDURES

A CHECKLIST FOR THIS, ANOTHER FOR THAT…

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