SURUCHI SPICES PVT. LTD.

,
NAGPUR.
REVISION NO. 00
FOOD SAFETY INDEX REVISION DATE 01/01/11
MANUAL PAGE NO. 1 OF 2
DOCUMENT NO FSM-01

REF. NO. DOCUMENT TITLE NO . OF ISSUE NO

PAGES
FSM-01 Index 2 01
FSM-02 Copyright 1 01
FSM-03 Distribution List 1 01
FSM-04 Revision Record 1 01
FSM-05 Company Profile 1 01
FSM-06 Introduction & Scope 1 01
FSM-07 Abbreviation, Definition & Terms 2 01
FSM-08 Documentation 1 01
FSM-09 Management Responsibility & Improvement 4 01
 Management Commitment & Customer Focus
 Food Safety Management System Planning
 Responsibility & Authority
 Food Safety Team Leader
 Communication
 Emergency Preparedness and response
 Management Review
 Improvement
FSM-10 Food Safety Policy & Objectives 2 01
FSM-11 Resource Management 1 01
FSM-12 Prerequisite Program (PRP) 2 01
FSM-13 Food Safety Team 1 01
FSM-14 Product Information & Traceability 1 01
FSM-15 Process Information 1 01
FSM-16 Hazard Analysis 2 01
FSM-17 Control Measures (Operational PRP (OPRP) & HACCP Plan) 1 01
FSM-18 Control of Nonconformity 1 01
FSM-19 Validation 1 01
FSM-20 Verification 2 01
FSM-21 Procedure for control of document & record 2 01

FSM-22 Procedure for internal audit 1 01

FSM-23 Procedure forCustomer Complaints & Product Recall 1 01
Annexure 1 PI/PPD/01 Product Information of Papad
PF/PPD/01 Process Flow of Papad
HZ/PPD/01 Hazard analysis of Papad
OPRP/PPD/01 Operational Prerequisite Program of Papad
HACCP/PPD/01 HACCP Plan of Papad
Annexure 2 PI/HNG/02 Product Information of Hing
PF/HNG/02 Process Flow chart of Hing
HZ/ HNG /02 Hazard analysis of Hing
OPRP/ HNG /02 Operational Prerequisite Program of Hing
HACCP/ HNG /02 HACCP Plan of Hing

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY INDEX REVISION DATE 01/01/11
MANUAL PAGE NO. 2 OF 2
DOCUMENT NO FSM-01

REF. DOCUMENT TITLE NO . OF ISSUE

NO. PAGES NO
Annexure 3 PI/MASALA/03 Product Information of Masala Powder
PF/MASLA/03 Process Flow chart of Masala Powder
HZ/ MASLA/03 Hazard analysis of Masala Powder
OPRP/MASLA/03 Operational Prerequisite Program of Masala
Powder
HACCP/MASLA/03 HACCP Plan of Masala Powder
Annexure 4 PI/ TUR&COR /04 Product Information of Turmeric &Corridor
PF/TUR&COR/04 Process Flow chart of Turmeric &Corridor
HZ/TUR&COR/04 Hazard analysis of Turmeric &Corridor
OPRP/TUR&COR/04 Operational Prerequisite Program of
Turmeric &Corridor
HACCP/ TUR& COR/04 HACCP Plan of Turmeric &Corridor
Annexure 5 PI/CP/05 Product Information of Chilly Powder
PF/CP/05 Process Flow chart of Chilly Powder
HZ/CP/05 Hazard analysis of Chilly Powder
OPRP/CP/05 Operational Prerequisite Program of Chilly
Powder
HACCP/CP/05 HACCP Plan of Chilly Powder
Annexure 6 PI/PAD/06 Product Information of Papad Atta
PF/PAD/06 Process Flow chart of Papad Atta
HZ/PAD/06 Hazard analysis of Papad Atta
OPRP/PAD/06 Operational Prerequisite Program of Papad
Atta
HACCP/PAD/06 HACCP Plan of Papad Atta
Annexure 7 PI/MD/07 Product Information of METHI LEAVES
PF/MD//07 Process Flow chart of METHI LEAVES
HZ/MD/07 Hazard analysis of METHI LEAVES
OPRP/MD/07 Operational Prerequisite Program of
METHI
HACCP/MD/07 HACCP Plan of METHI

Annexure 8 PI/IMD/08 Product Information of INSTANT MIXES

PF/IM/08 Process Flow chart of INSTANT MIXES
HZ/IM/08 Hazard analysis of INSTANT MIXES
OPRP/IM/08 Operational Prerequisite Program of
INSTANT MIXES
HACCP/IM/08 HACCP Plan of INSTANT MIXES
Annexure 9 PI/MD/09 Product Information of WHOLE SPICES
PF/MD//09 Process Flow chart of WHOLE SPICES
HZ/MD/09 Hazard analysis of WHOLE SPICES
OPRP/MD/9 Operational Prerequisite Program of
WHOLE SPICES
HACCP/MD/09 HACCP Plan of WHOLE SPICES

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY COPYRIGHT REVISION DATE 01/01/11
MANUAL PAGE NO. 1 OF 1
DOCUMENT NO FSM-02

This manual is property of SURUCHI SPICES PVT. LTD., NAGPUR.

Its contents, either in part or in full, shall not be reproduced or transmitted

in any form or by any means, including photocopying and recording, or

stored in any electronic data retrieval system without written permission of

the Management Representative.

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY DISTRIBUTION LIST REVISION DATE 01/01/11
MANUAL PAGE NO. 1 OF 1
DOCUMENT NO FSM-03

SR COPY HOLDER COPY NO. REMARKS

NO.
1. [Link] Mankar Master Copy Q.C. DEP/. MR
2. [Link] Oswal 01 Control copy shared
by TOP MANAGEMENT
& staff members

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY REVISION RECORD REVISION DATE 01/01/11
MANUAL PAGE NO. 1 OF 1
DOCUMENT NO FSM-04

SR DOCUMENT TITLE DOC NO PREVIOUS CURRENT SUMMARY OF

NO REV NO REV NO CHANGE
DATE DATE

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY COMPANY PROFILE REVISION DATE 01/01/11
MANUAL PAGE NO. 1 OF 1
DOCUMENT NO FSM-05

INTRODUCTION

SURUCHI SPICES [Link]. Commenced its operation

in the year 2000. Beginning with production and
marketing of chilly powder company has widened its
product range to include varieties of spices, papad
,Hing. Instant mixes, and Whole Spices

Company has AGMARK approval for range of products.

Over the years the marketing network has expanded to

entire central India and part of north India presently
products are marketed through a network of 120
distributors supported by 400 sales persons.

Products are also marketed through major super

markets such as Big Bazar, True Mart , Subhiksha and
few others.

Presently company has more than 250 varieties of

products and an annual turnover of approximately
Rs.1500 million.

The company and its Head Office is located at village Kapsi

Nagpur The total built up area is 1,50,000sq. ft. is equipped
with automatic and modern facilities for manufacturing
activities and state -of -art testing facilities.

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY INTRODUCTION REVISION DATE 01/01/11
MANUAL AND PAGE NO. 1 OF 1
SCOPE DOCUMENT NO FSM-06

This Food Safety Manual outlines the Policies and Practices with regard to safety & hygiene of food product,
adopted by Suruchi Spices Pvt. Ltd.
This manual describes Hazard Analysis and Critical Control Points (HACCP) system for Manufacturing and
supply of Variety of Papad, Hing ,Instant Mixes, Spices.& whole spices

This manual is designed to meet the requirements of ISO 22000:2005 & Codex Alimentarius Commission
requirements.

This Manual is supported by Standard Operating Procedures, Ingredients Charts, Quality Plans, Work
Instruction, Process flow charts, Operation PRP, HACCP Plans and related Formats & Records.

The products are categorized into nine groups (Papad, Hing, Masala Powder, Turmeric & Coriander
Powder, Chilly Powder, Papad Atta , Methi Leaves ,Instant Mixes & whole spices according to process
patterns and are supported by Operation PRP & HACCP Plans

Refer Annexure 1 to Annexure 9

Approved By : Issued By
Food Safety
SURUCHI SPICES PVT. LTD.,
concept that food will not cause harm to the NAGPUR.
consumer when it is prepared and/or eaten according to
its intended use REVISION NO. 00
FOOD SAFETY ABBREVIATION, TERMS & REVISION DATE 01/01/11
MANUAL
Food Chain DEFINITIONS PAGE NO. 1 OF 2
DOCUMENT NO FSM-07
sequence of the stages and operations involved in the production, processing, distribution, storage
and handling of a food and its ingredients, from primary production to consumption

Food Safety Hazard

Biological, chemical or physical agent in food, or condition of food, with the potential to cause an
adverse health effect

Food Safety Policy

Overall intentions and direction of an organization related to food safety (3.1) as formally expressed
by top management

End Product
product that will undergo no further processing or transformation by the organization

flow diagram
schematic and systematic presentation of the sequence and interactions of steps

control measure (food safety) action or activity that can be used to prevent or eliminate a food
safety hazard (3.3) or reduce it to an acceptable level

PRP
prerequisite programme
(food safety) basic conditions and activities that are necessary to maintain a hygienic environment
throughout the food chain (3.2) suitable for the production, handling and provision of safe end
products (3.5) and safe food for human consumption

operational PRP
operational prerequisite programme
PRP (3.8) identified by the hazard analysis as essential in order to control the likelihood of
introducing food safety hazards (3.3) to and/or the contamination or proliferation of food safety
hazards in the product(s) or in the processing environment

SURUCHI SPICES PVT. LTD.,

NAGPUR.
REVISION NO. 00
FOOD SAFETY ABBREVIATION, TERMS & REVISION DATE 01/01/11
MANUAL DEFINITIONS PAGE NO. 2 OF 2
DOCUMENT NO FSM-07

CCP critical control point

Approved By : Issued By
(food safety) step at which control can be applied and is essential to prevent or eliminate a food
safety hazard (33) or reduce it to an acceptable level

critical limit
criterion which separates acceptability from unacceptability

monitoring
conducting a planned sequence of observations or measurements to assess whether control
measures (3.7) are operating as intended

correction
action to eliminate a detected nonconformity

corrective action
action to eliminate the cause of a detected nonconformity or other undesirable situation

validation
(food safety) obtaining evidence that the control measures (3.7) managed by the HACCP plan and
by the operational PRPs (3.9) are capable of being effective.

verification
confirmation, through the provision of objective evidence, that specified requirements have been
fulfilled

updating
immediate and/or planned activity to ensure application of the most recent information

SURUCHI SPICES PVT. LTD.,

NAGPUR.
REVISION NO. 00
FOOD SAFETY DOCUMENTATION REVISION DATE 01/01/11
MANUAL PAGE NO. 1 OF1
DOCUMENT NO FSM-08

 A documented system including this manual, food safety policy, related objective and those
described under scope (Refer FSM-06) is established and maintained in order to ensure
product conformance and food safety.

Approved By : Issued By
Control of Documents & Records :
Control of Documents

A documented procedure is established and maintained. This procedure describes the

responsibility, authority and methodology

 To approve documents for adequacy prior to issue,

 To review and update as necessary and re-approve documents,

 To ensure that changes and the current revision status of documents are identified,

 To ensure that relevant versions of applicable documents are available at points of

use,
 To ensure that documents remain legible and readily identifiable,

 To ensure that documents of external origin are identified and their distribution
controlled, and

 To prevent the unintended use of obsolete documents, and to apply suitable

identification to them if they are retained for any purpose.

Control of Records

A documented procedure is established and maintained.

This procedure describes the responsibility, authority and the methodology for the
identification, storage, protection, retrieval, retention time and disposition of quality
records.

It is ensured that the records remain legible, readily identifiable and retrievable.
PROCEDURE FOR DOCUMENT & RECORD: (REFER FSM-21)

SURUCHI SPICES PVT. LTD.,

NAGPUR.
REVISION NO. 00
FOOD SAFETY MANAGEMENT REVISION DATE 01/01/11
MANUAL RESPONSIBILITY PAGE NO. 1 OF 4
& IMPROVEMENT DOCUMENT NO FSM - 9

Management Commitment & Customer Focus

Food Safety Policy and related Objective are established. The importance of meeting the
requirements of ISO 22000:2005, customer as well as statutory & regulatory requirements are
communicated within the organisation.
Management Reviews are conducted to ensure continuing suitability, adequacy and
effectiveness, and availability of adequate resources.

Food Safety Management System Planning

The food safety management system is in address the requirements of ISO 22000:2005. The
Approved By : Issued By
 system also includes any outsourced process.
It is ensured that integrity of the food safety management system is maintained when
changes to the food safety management system are planned and implemented.

Responsibility & Authority

Responsibility and authorities are defined and communicated within the organization to ensure
the effective operation and maintenance of the food safety management system.

All personnel have responsibility to report problems with the food safety management system
to identified persons. Designated persons have defined responsibility and authority to initiate
and record actions. (Refer QMP-01)

Food Safety Team Leader / Food Safety Manager

A member of management presently [Link] Mankar is appointed as Management

Representative & Food Safety Team Leader who has responsibility and authority that includes
 Manage a food safety team and organize its work,
 Ensure relevant training and education of the food safety management system is established,
implemented, maintained and updated,
 Report to the organization’s top management on the effectiveness and suitability of the food
safety management system.
 Liaison with external parties on matters relating to the food safety management system.

SURUCHI SPICES PVT. LTD.,

NAGPUR.
REVISION NO. 00
FOOD SAFETY MANAGEMENT REVISION DATE 01/01/11
MANUAL RESPONSIBILITY PAGE NO. 2 OF 4
& IMPROVEMENT DOCUMENT NO FSM - 9

Communication
External Communication

To ensure that sufficient information on issues concerning food safety is available throughout
the food chain, following channels are established, implemented and maintained ts for effective
communication.

Target authority/ Aspects Mode / means Resp.

Agency

Approved By : Issued By
a) Suppliers and Food safety of Supplier selection MD/WM/
contractors RM/PKG/Ingredients & process, supplier QA Mgr.
Services such as Pest evaluation including
control / maintenance supplier assessment visit
report
b) i) Customers or Product information Instructions on Packing / Director
Consumers including instruction Labelling. Mktg. /
regarding intended use, QA Mgr.
specific storage
requirements and as
appropriate, shelf life
ii) Customer/ Product information i) Product information Director
Stockists / enquiries, contracts or sheet Mktg.
Dealers etc. order handling including ii) Enquiry / Order
amendments. handling process
iii) Marketing Product information i) Product information Director
personnel / customer feedback/ sheet Mktg.
Agents complaints. ii) Customer complaints /
feedback process
c) Statutory & Applicable statutory / Correspondence & WM/
Regulatory regulatory requirements compliance records Director
authority Mktg.
(FDA/PFA/
Agmark. Factory
Inspection
d) Other Affected effectiveness or Correspondence & Director
organisation updating of the food safety compliance records Mktg.
management system.

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY MANAGEMENT REVISION DATE 01/01/11
MANUAL RESPONSIBILITY PAGE NO. 3 OF 4
& IMPROVEMENT DOCUMENT NO FSM - 9

Internal communication
Internal communication with personnel on issues having an impact on food safety at various
levels are effected through System documentation, notices , displays, e-mails, briefings,
meetings and training sessions (Class room & 0n-the job).
.
In order to maintain the effectiveness of the food safety management system, it is ensured that
the food safety team is informed in a timely manner of changes, including but not limited to the
following :
a) products or new products;
b) raw materials, ingredients and services;
c) production system and equipments;
d) production premises, location of equipment, surrounding environment;
e) Product information, Hazard analysis, PRP,OPRP, HACCP Plans.
f) cleaning and sanitation programmes;
g) packaging, storage and distribution system;
h) personnel qualification levels and/or allocation of responsibilities and
authorizations;
i) personnel qualification levels and/or allocation of responsibilities and
authorizations;
j) customer, sector and other requirements that the organization observes;
k) relevant enquiries from external interested parties;
l) complaints indicating food safety hazards associated with the product;
m) other conditions that have an impact on food safety;

The food safety team ensures that this information is included in the updating of the food safety
management system. Top management ensures that relevant information is included as input to
the management review.

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
FOODMANAGEMENT
SAFETY / QUALITY REVISION NO. 00
FOOD SAFETY RESPONSIBILITY
POLICY & REVISION DATE 01/01/11
MANUAL AUTHORITY PAGE NO. 4 OF 24
1
DOCUMENT NO FSM - 109
Emergency Preparedness and Response
Adequate precautions are in place to counter emergency situations such as fires, floods, etc. In
the eventuality of an emergency situation , any affected or damaged product and material are
handled according to control of non –conformity (FSM 18)

Management Review
Food Safety Management System is reviewed every six months to ensure its continuing
suitability, adequacy and effectiveness. The review includes assessing opportunity for
improvement and the need for change to the Food Safety Management System, including
Food Safety policy and related Objective.
Review Input
The input to the management review includes the following information on
 Follow up actions from previous management review
 Quality / Food Safety Policy,
 Objective,
 Results of Internal Audits and Verification activities,
 External Audits,
 Changes that could affect the QMS & FSMS,
 Emergency Situations , accidents and withdrawals,
 Customer feedback and Complaints,
 Communication activities (Internal and External),
 Process performance & product conformity,
 Status of preventive & corrective actions,
 Recommendations for improvement.
Review output
The output from management review includes any decisions and actions related to
 Improvement of the effectiveness of the QMS & FSMS including policy and objectives,
 Improvement of product related to customer requirements,
 Output results of follow up actions from previous management reviews, and
 Resource needs.
The action points and decisions arising out of the review process, including resource provision are
implemented and recorded.

Improvement
Continual Improvement
Effectiveness and efficiency of the QMS & FSMS is improved continually. This is achieved through the
use of Quality Policy, Quality Objectives, Audit and Verification results, Analysis of data, Review of
Hazard analysis, OPRP and HACCP plan, corrective & preventive actions and management Review

Approved By : We areBycommitted to provide Safe

Issued
and Quality Food Products that fully meet our
customer and statutory and regulatory Food Safety
Requirements.
We shall strive to continually
 SURUCHI SPICES PVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY FOOD SAFETY / QUALITY REVISION DATE 01/01/11
MANUAL OBJECTIVES PAGE NO.
2OF 2
DOCUMENT NO FSM - 10

FOOD SAFETY/QUALITY OBJECTIVES

SURUCHI SPICES PVT. LTD.,

Quality Objectives :- NAGPUR.
REVISION NO. 00
1) Zero Food
FOOD SAFETY Safety / Quality complaints
RESOURCE from customers.
REVISION DATE 01/01/11
MANUAL MANAGEMENT PAGE NO. 1 OF 2
2) Enhancing Laboratory / Testing capabilities. DOCUMENT NO FSM - 11
 Chemical testing such as Uric Acid.
 Instrumental testing – HPLC for Aflatoxin & Pesticides.
All the resources needed ( Human, Infrastructure, work environment and materials)
required to develop, implement and maintain the Food Safety Management System is
3) Personal Hygiene and Sanitation Score up to 95%.
determined and provided in a timely manner.
4) Sale target is 700 – 800 tonns per month.
When corrective actions, verification procedures or customers indicate that operational
improvements are necessary, the issues are examined by the director and appropriate
resources to ensure food safety are provided.
Provision of Resources
Resources needed are determined and provided

 To implement and maintain the Food Safety Management system and continually improve
its effectiveness, and Date – 01/01/11
Director
 To enhance customer satisfaction by meeting customer requirements.

Human Resources
(Mr.
General
Prakash Kataria)
It is ensured that personnel performing work affecting product quality hygiene & safety
are competent on the basis of appropriate education, training, skills and experience, and
are made aware of the relevance and importance of their activities in achieving quality
objectives.
Competence, Awareness and Training

Necessary competencies required for performing work affecting product quality are

Approved By : Issued By
 determined.

 Competencies of personnel at appropriate levels and functions are assessed, and

identified needs are satisfied by providing training or taking other suitable action.
 New recruits are SURUCHI
taken after dueSPICES PVT.
health check LTD.,
up & are provided induction training
NAGPUR.
& on the job training to ensure their competency
REVISION NO. 00
FOOD Effectiveness of the training / actions taken are evaluated and further 01/01/11
SAFETY RESOURCE REVISION DATE course of
MANUAL
action decided. MANAGEMENT PAGE NO. 2 OF 2
DOCUMENT NO FSM - 11
 Requirements of competency at various levels and functions, and appropriate
records of education, training, skills and experience of all personnel are maintained.
Infrastructure

It is ensured that the needed infrastructure is determined during FSMS planning,

initiation of corrective / preventive action & management review, and necessary
Infrastructure provided and maintained to achieve conformity of product quality & food
safety .The infrastructure includes, as applicable,

 Buildings, workspace and associated utilities ( Water , Heating Facilities etc. )

The buildings are designed to provide suitable environmental conditions ,
permit cleaning & sanitation , minimize contamination by extraneous
materials , prevent access by pests & adequate space for satisfactory
performance of all operations .
 Process equipments,
Adocumented
Supporting services (such
Pre-requisite as Fires
program Fighting and
is established Equipment’s,
[Link]
PRP is based on the
Codexcommunication).
General Principles of Food Hygiene and covers Food Hygiene and good
 Preventive
manufacturing Maintenance
practices Programme
and applicable of and
statutory all Critical Machinery
regulatory & Equipments
requirements.
is established & maintained to ensure their continued suitability
Where appropriated validation and verification of PRP is carryout and where necessary
Work PRP
Environment
is modified. Records of validation, verification and modification are maintained.
It is ensured that the needed work environment is determined during FSMS Planning,
initiation
The of Corrective
areas addressed are / Preventive action & Management Review, and necessary work
environment provided and maintained to achieve conformity of product requirements. The
work environment includes, PROGRAM
as applicable.
SR PREREQUISITE QMS REF. HACCP REF.
NO In determining and managing the needed work environment the following factors are
1 Construction and lay-out
given due consideration of maximum
to achieve buildings efficiency:
and
associated utilities;
2 1 Adequate
Lay-out Sanitation
of premises, programme
including for premises
workspace and , workmen facilities , process & storage
area’s , equipments
employee facilities; & utensils
2 Adequate ventilation to prevent buildup of heat , steam , condensation , or dust & to
3 Supplies of air, water, energy and other utilities;
remove contaminated air
4 Supporting
3 Adequate services,
lightingincluding waste
through out theand sewage
establishment
disposal;
4 Effective Pest Control Programme to monitor & control pest .
5 The
5 suitability of equipment
Effective hygiene control and its accessibility
of personnel working in food handling areas.
6 cleaning,
for Controlled access of personnel
maintenance & visitors
and preventative
7 Adequate facilities for waste handling & disposal to minimize contamination
maintenance;
6 8 Guards on
Management ofmachines
purchased formaterials
safe operation .
(e.g. Raw
materials, ingredients, chemicals and
Records of Sanitation, Pest Control , Preventive & Break down maintenance , statutory &
packaging),
Regulatory compliance is maintained.
7 Handling of products (e.g. Storage and
transportation);
8 Measures for the prevention of cross
contamination;

Approved By : SURUCHI SPICES

Issued ByPVT. LTD.,
NAGPUR.
REVISION NO. 00
FOOD SAFETY PRE-REQUISITE REVISION DATE 01/01/11
MANUAL PROGRAM (PRP) PAGE NO. 1 OF 2
DOCUMENT NO FSM - 12
 9 Cleaning and sanitizing;
10 Pest control;
11 Personnel hygiene;

SURUCHI SPICES PVT. LTD.,

NAGPUR.
REVISION NO. 00
FOOD SAFETY PRE-REQUISITE REVISION DATE 01/01/11
MANUAL PROGRAM (PRP) PAGE NO. 2 OF 2
DOCUMENT NO FSM - 12

SR PREREQUISITE PROGRAM HACCP REF.

NO
1. construction and lay-out of buildings and
associated utilities;
2. lay-out of premises, including workspace and
employee facilities;
3. supplies of air, water, energy and other utilities;
4. supporting services, including waste and sewage HACCP REF. -
HACCP/WAST
disposal; E SOP/01/07
5. the suitability of equipment and its accessibility HACCP REF. -
HACCP/CIP/C
for cleaning, maintenance and preventative OP/01/07
maintenance;
6 management of purchased materials (e.g. raw
materials, ingredients, chemicals and
packaging),
7 handling of products (e.g. storage and HACCP REF. -
HACCP/STOR
transportation); AGE/01/07
8 measures for the prevention of cross
contamination;
9 cleaning and sanitizing; HACCP REF. -
SANITATION
PROGEAMME
/01/07
10 pest control;
11 personnel hygiene; HACCP REF. -
PERSONAL
HYGIENE/01/
07

Approved By : Issued By
 SURUCHI SPICES PVT. LTD.,
SURUCHI SPICES
[Link]. LTD.,
Product characteristics NAGPUR. REVISION NO. 00
TheFOOD minimum SAFETY qualification setSURUCHI for FOOD
FOOD SAFETY SAFETY
SPICES TEAM Team PVT. Member LTD.,
REVISION is : NO.
DATE 01/01/11
00
Raw materials,
Graduation in ingredients and Packing
Science/Diploma/Degree food materials
technology /Engineering with minimum 5
Flow FOODdiagrams,
MANUAL SAFETY process steps PRODUCTand control measures
NAGPUR.
INFORMATION -PAGE NO. DATE
REVISION 1 years
01/01/11
OF 1
Operational
experience
All rawMANUAL in prerequisite
related industry,
materials, ingredientsSURUCHI programmes(PRPs)
sufficient
and product-contact hands SPICES
& TRACEABILITY on knowledge
materials
PVT. LTD., ofareproduct,
DOCUMENT
PAGE
REVISIONdescribed trained
NO. NO. inNO through
product00 1FSM various
information
OF -1 13
Hazard
Validation
FOOD
sheet
Flow to identification
SAFETY
the
diagrams
FOOD SAFETY of control
extent measure
activities.
needed and to determination
combinations
conduct
SURUCHI
PROCESS the hazard of
SPICESacceptable
analysis.
[Link]. LTD.,
INFORMATION levels
The information
DOCUMENTDATE
REVISION include
NO the FSM - 14 :
following
01/01/11
The
Internal
Flow operational
audit
diagrams
MANUAL PRPs
are prepared are documented
for and the following that include
NAGPUR. the following
products categories PAGE information
REVISION : Papad,
NO. NO. :Hing, Masala 1 OF 1Powder,
00
All
Prior a)
Withdrawals
Severity
Control
a)
food
to of
food biological,
ofhazards
document
implementation
safety safety Impact chemical
and
hazard(s) that
of (SEVERITY)
record
control
are
to be
reasonably physicalexpected
procedure
controlled
measures characteristics;
by
to be
the included
programme
to occur inin operational
(see
relation 7.4.4);to the
PRP(s) type and
of product,
the
The qualification
(Turmeric
FOOD
b) & records
Coriander)
SAFETY of formulated
composition
of
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