1.

Purpose
To outline the activities and subjects evaluated by the management team at the cold store related to
FSMS

2. Scope
The business structure, roles and responsibilities of key staff, food activities at Maersk Cold Store and
mmanagement of resources.

3. Definitions
FSMS : Food safety management system are all the activities and procedures implemented in a cold
store in order to prevent , control and monitor food safety hazards

PRPS Pre requisite programs (GMP)

4. Procedure

4.1 Content of management review

Management review activity is conducted by the Cold store at annually basis where the following
data will be evaluated and analysed by the management team of the site. The attendance of the
management team is compulsory.

The review process will includes :

- Review of the Policy
- Previous management review documents, action plans and timeframes
- Evaluation of the objectives, underlying reasons for any objectives that have not been met. This
information shall be used when setting future objectives and to facilitate continual improvement
- Any changes in the organization and management system FSMS
- The results of internal audits, including any prerequisite programmes and third-party audits
- Any customer performance indicators and feedback
- Feedback from a review of the effectiveness of the HARA or HACCP system, product
safety and quality culture plan, product fraud vulnerability or authenticity plan, product
defence plan and site security risk assessments.
- Evaluation of complaints, incidents, product rejection/returns, wastage and resultant corrective
and preventive action plans, and non-conforming activities
- Any resource requirements
- Changes and impact of any applicable legislative and certification scheme changes.
Cla - Conclusion and action plan with timelines and responsible department or personal.
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Records of this meeting has to be kept for 3 years and are registered on the document RD-MV-004-
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 4.2 Content of HACCP meetings

The cold store conducts HACCP meetings at monthly basis, where the attendance of the HACCP
team and Site manager and /or deputy is required.

The meeting evaluation, issues or changes related to the cold store activities that are related to
safety of the products
 New products; New customers
 Change of subcontracted of services;
 Change or deviations of equipment’s
 New activities in the premises and changes of location of equipment and surrounding
environment;
 Cleaning and sanitation programs and other PRP’s such as pest control, hygiene rounds .
 packaging, storage and distribution systems;
 trainings and competencies and/or allocation of responsibilities and authorizations;
 changes of applicable statutory and regulatory requirements;
 issues on food safety hazards and control measures;
 relevant enquiries and communications from external interested parties;
 complaints and alerts indicating food safety hazards associated with the end product;
 other conditions that have an impact on food safety
 Conclusions and if needed action plans.

Records of this meeting has to be kept for 3 years and are registered on the document RD-MV-004-
01-02 minutes of HACCP meetings .

5. References

6. Sources :
ISO 22000 standard

FSSC 22000 standard

BRCGS S&D and FOOD standard

Safety in the Agry-food Chain

Cla Codex Alimetarius Links

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