Bagi memastikan keseragaman proses audit, Garis Panduan Tatacara Tetap Veterinar Malaysia (APTVM) ini menggariskan kriteria untuk mengaudit rumah sembelih dan kilang pemprosesan di luar negara. Tuntutan bayaran pemeriksaan untuk rumah penyembelihan dan loji pemprosesan luar negara untuk eksport daging dan produk haiwan ke Malaysia, yang berkuat kuasa pada 1 Januari 2010. Pengauditan yang dijalankan ke atas dokumen yang dikemukakan oleh pusat penyembelihan/loji pemprosesan untuk memastikan maklumat mencukupi untuk proses audit seterusnya.
Pengauditan dijalankan ke atas permohonan baharu dari pusat penyembelihan/loji pemprosesan luar negara untuk mendapatkan pengiktirafan. Pengauditan yang dijalankan di pusat penyembelihan/loji pemprosesan yang telah diiktiraf sebelum tamat tempoh tiga (3) tahun dari tarikh permulaan kelulusan. Pengauditan dijalankan di pusat penyembelihan/loji pemprosesan di lokasi yang dinyatakan dalam permohonan.
Juruaudit juga tidak dibenarkan menandatangani dokumen semasa Mesyuarat Akhir dengan Pihak Berkuasa atau Mesyuarat Akhir di Rumah Sembelih/Loji Pemprosesan. Juruaudit mesti mengikut prosedur kemasukan rumah sembelih/loji pemprosesan seperti yang ditetapkan oleh rumah sembelih/loji pemprosesan. Pasukan audit hendaklah sentiasa dikumpulkan (tidak berpecah) semasa audit lapangan bagi memastikan semua bahagian rumah sembelih/loji pemprosesan diperiksa.
Semasa Mesyuarat Penutupan di Abattoir/Loji Pemprosesan, Juruaudit tidak boleh membuat komitmen berhubung keputusan audit atau menjawab sebarang soalan yang boleh membawa kepada keputusan kerana keputusan hanya boleh diberikan oleh Jawatankuasa Teknikal Akreditasi Rumah Sembelih dan Loji Pemprosesan Luar Negara. . .
Senarai Lampiran
Hanya rumah penyembelihan/loji pemprosesan yang tersenarai akan diaudit walaupun terdapat lebih daripada satu (1) rumah penyembelihan/loji pemprosesan di kawasan yang sama. Pengauditan hendaklah meliputi keseluruhan proses rantaian pengeluaran produk bermula daripada penerimaan ternakan/bahan mentah sehingga pengedaran produk siap. Program kesihatan awam veterinar dan juga sistem HALAL (jika berkaitan) yang diamalkan di pusat penyembelihan/loji pemprosesan.
Pengauditan mesti dijalankan melalui temu bual dengan orang yang diaudit, audit rekod dan dokumen, dan pemeriksaan di lapangan. Pengendali makanan mengeringkan tangan mereka dengan tuala yang telah disapu di atas meja kerja sejurus sebelum mengendalikan produk siap. Pemerhatian: Penemuan yang dikenal pasti oleh juruaudit tetapi bukan dalam kategori major atau minor; tidak menjejaskan kualiti dan keselamatan makanan.
DEPARTMENT OF VETERINARY SERVICES MINISTRY OF AGRICULTURE AND AGRICULTURAL INDUSTRY COMPLIANCE CHECKLIST/AUDIT REVIEW FOR MALAYSIA.
COMPETENT VETERINARY AUTHORITY ASSESMENT Check if Complete []
BUILDING EXTERIOR a) Location of Building Facility
GMP PROGRAM ASSESSMENTAUDIT FORM
Waste disposal
- Employee facilities a) Hand Washing Station
- Water & Ice a) Water supply
- Incoming material storage a) Ingredients
- TRAINING
- Cleanliness & conduct a) Employee Hygiene Program
- Sanitation program
- Pest control program Pest Control Program
- Procedure a) Recall Program
Its construction is durable, impervious, smooth, cleanable and suitable for the production conditions in the area. Inedible areas are located, ventilated and, where necessary, refrigerated to ensure no cross-contamination of edible product. Be provided with adequate floor drainage, ventilation and maintained in a manner to prevent contamination.
Are made of corrosion-resistant materials that are easy to clean and are supplied with drinking water at temperatures suitable for the cleaning chemicals used. GMP PROGRAM ASSESSMENT AUDIT FORM Check that. are suitable for the transport of food. to prevent damage and free from contamination. Are as stated in the manual or as approved by the competent authority.
Chemicals are stored in designated areas so that there is no possibility of cross contamination of food or food contact surfaces. Dispensed and handled only by authorized and properly trained personnel. stored and handled under conditions to prevent deterioration and damage. It is designed, built and installed to ensure that it is able to meet the requirements of the process.
Coatings, paints, chemicals, lubricants and other materials used are approved for food plants or approved by the competent authority. authority. c) Maintenance and calibration of equipment. Personnel are trained to understand the importance of critical control points for which they are responsible, critical limits, monitoring procedures, actions to be taken if limits are not met and records to be kept. The manufacturer has and enforces a policy that prevents personnel known to be ill or carriers of foodborne illness from working in food handling areas.
Have a program that includes: name of responsible person, frequency of activity, chemicals used and concentration, temperature requirements, procedures for cleaning and disinfection. The effectiveness of the sanitation program is monitored and verified (eg by routine inspection of premises and equipment and/or microbiological testing) and where necessary the program is adjusted accordingly. Procedure for monitoring the effectiveness of the recall, e.g. performance control to the appropriate distribution level specified in the recall notice.
VETERINARY PUBLIC HEALTH ASSESSMENT (HACCP)
SPECIFIC HACCP PLAN EVALUATION
- PRODUCT NAME(S)
- PROCESS FLOW DIAGRAM (Incorporates Principle #1 - Hazards Analysis)
- PLANT SCHEMATIC (Incorporates Principle #1 - Hazards Analysis)
- CRITICAL CONTROL POINT DETERMINATION
- CRITICAL LIMITS (Incorporates Principle #3 - Establish Critical Limits)
- MONITORING Incorporates Principle #4 - Establish Monitoring Procedures)
- DEVIATION PROCEDURES Incorporates Principle #5 - Establish Deviation Procedures
- VERIFICATION PROCEDURES (Incorporates Principle #6 - Develop Verification Procedures)
- RECORD KEEPING (Incorporates Principle #7 - Establish Record Keeping Procedures)
These hazards should be re-examined by the manufacturer to see if a control measure cannot be identified. Critical limits must be established for all critical components associated with each hazard controlled by a CCP. It must cover all critical limits, be operational at all times during processing, and take place in a location that accurately reflects the state of the critical limit.
Penilaian dijalankan untuk memastikan had kritikal, prosedur pemantauan dan prosedur penyelewengan adalah mencukupi untuk memastikan keselamatan makanan. Apabila tiba di pusat penyembelihan/loji pemprosesan, juruaudit digalakkan untuk mengambil gambar bahagian hadapan pusat penyembelihan/loji pemprosesan atau mana-mana gambar yang tertera nama rumah sembelih/loji pemprosesan sebagai pemisah imej dalam kamera. Nasihatkan rumah sembelih/loji pemprosesan tentang kepentingan imej/video yang dimaksudkan untuk digunakan semasa pembentangan kepada Lembaga dan untuk tujuan rasmi dan SULIT.
Tidak menerima sebarang dorongan, komisen dsb. daripada mana-mana organisasi atau pertubuhan yang telah diaudit.
