FOLDER SECTION TITLE PAGE FACT

01 FSQ POL Manual Company Background, FSQMS Scope 2 The Food Safety & Quality Management System (FSQMS) of the company is based on
ISO 9001 and FSSC 22000 (ISO 22000 and ISO TS 22002-1) Standards.
01 FSQ POL Manual Company Background, FSQMS Scope 2 The scope of the Food Safety & Quality Management System (FSQMS) of the company
is the “Manufacture of refined sugar from raw sugar cut in up to warehousing of Lkg
products in Polypropylene woven bags”.
01 FSQ POL Manual Company Background, FSQMS Scope 3 Correction refers to the refers to containment action undertaken to normalize the
conditions that incurred a deficiency or nonconformity.

Corrective Action is the action undertaken to eliminate the cause of a detected

nonconformity.

01 FSQ POL Manual Company Background, FSQMS Scope 3 The term "hazard" refers to a source, situation, or act with a potential for harm in terms of
human injury or ill health, or a combination of these.
01 FSQ POL Manual Resources, Roles, and Responsibilities 1 All personnel shall have responsibility to report problems with the food safety
management system to identified person(s). Designated personnel shall have defined
responsibility and authority to initiate and record actions.
02 HACCP Manual HACCP Manual - Introduction and Scope 1 Victorias Milling Company, Inc. (VMCI), as supplier of quality, safe, and wholesome
institutional refined sugar for food, nutraceutical and pharmaceutical applications, is
implementing a HACCP-based food safety risk management system.
02 HACCP Manual HACCP Manual - Introduction and Scope 1 When utilizing HACCP, hazards are identified, associated risks are assessed, methods for
control are identified, critical control points (CCPs) are specified, and criteria for
compliance are clearly defined.
02 HACCP Manual HACCP Manual - Introduction and Scope 1 HACCP – Hazard Analysis Critical Control Point: as defined by Codex, HACCP is a
system which identifies, evaluates, and controls hazards which are significant for food
safety. It is a Systematic preventive approach to food safety and pharmaceutical safety
that addresses physical, chemical, and biological hazards as a means of prevention rather
than finished product inspection.

02 HACCP Manual HACCP Manual - Introduction and Scope 1 Food safety hazard: biological, chemical or physical agent in food, or condition of food,
with the potential to cause an adverse health effect. The term “hazard” is not to be
confused with the term “risk” which, in the context of food safety, means a function of
the probability of an adverse health effect (e.g. becoming diseased) and the severity of
that effect (death, hospitalization, absence from work, etc.) when exposed to a specified
hazard. Risk is defined in ISO/IEC Guide 51 as the combination of the probability of
occurrence of harm and the severity of that harm