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Attachment - FSMS Process Interaction (Rev 0) - 210901

This document outlines the process interactions within HBT Food & Beverage Sdn Bhd's food safety management system (FSMS). It shows how the various departments within the company, including management, HR, production, warehouse, purchasing, and QA/QC interact regarding key FSMS elements like leadership and commitment, operational planning and control, monitoring and measurement, internal auditing, and management review. The diagram also maps these interactions to the seven principles of a food safety management system as defined by ISO 22000, including leadership, planning, support, operation, performance evaluation, improvement, and customer satisfaction.

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QA HBT
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149 views

Attachment - FSMS Process Interaction (Rev 0) - 210901

This document outlines the process interactions within HBT Food & Beverage Sdn Bhd's food safety management system (FSMS). It shows how the various departments within the company, including management, HR, production, warehouse, purchasing, and QA/QC interact regarding key FSMS elements like leadership and commitment, operational planning and control, monitoring and measurement, internal auditing, and management review. The diagram also maps these interactions to the seven principles of a food safety management system as defined by ISO 22000, including leadership, planning, support, operation, performance evaluation, improvement, and customer satisfaction.

Uploaded by

QA HBT
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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HBT FOOD & BEVERAGE SDN BHD

FSMS PROCESS INTERACTION


MGT/ FST HR PRO WH PUR QA/ QC

Results & Intended Outputs of QMS &


Leadership Operation Performance Evaluation
Context of the Organization

Leadership & Commitment, Policy, Organization Roles, Operational Planning & Control Monitoring, Measurement, Analysis & Evaluation, Internal Audit,
Responsibilities & Authorities Management Review

Food Safety Policy Good Manufacturing

FSMS
QC Inspection & Testing Internal Audit
Practices Management Review

Job Description

Production & Service Provision Hazard Control

Receiving & Storage of RM Hazard Analysis- RM, PM


& PM & Process Steps
Customer Requirements

Planning Validation
QC Inspection & Testing
Action to Address Risks & Opportunities, Food Safety Objectives & Calibration
Planning to Achieve Them, Planning of Changes
HACCP & OPRP Plan
Production Control Summary

Customer Satisfaction
Improvement
Food Safety Objectives
Risk & Opportunity Assessment General, Nonconformity & Corrective Action, Continual
Delivery of FG to Verification Improvement
Customers

Control of Nonconformance &


Needs & Expectations of Interested Parties

Invoing Corrective Action


Payment Stock Adjustment
& Disposal

Control of Product & Process


Support Nonconformities

Resources, Competence, Awareness, Communication, QC Inspection & Testing


Documented Information

Products & Services to Customer


Training Control of Externally Provided
Processes, Products &
Services Control of Product Recall/
Nonconformance & Withdrawal
Externally Developed
Control of Document Corrective Action
Elements of FSMS
Control of Record
New Supplier Evaluation &
Purchasing Control

Supplier Re-evaluation

CONTROLLED
Rev 0 01/09/2021

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