COMPANY NAME
ADDRESS
CITY, MB POSTAL CODE
SAMPLE
Food Safety and Identity Preserved
Quality Management System Manual
June 15, 2022
This manual meets the requirements of the following standard:
CGC FSIP-STAN 1.1.0 Canadian Grain Commission Food Safety and
Identity Preserved Quality Management System Standard
i
COMPANY NAME
AMENDMENT RECORD
DATE
SECTION/PAGE
DETAILS
SIGNATURE
ii
COMPANY NAME
DISTRIBUTION OF THE MANUAL
The Quality System Representative of COMPANY NAME is responsible for the
authorization and maintenance of the circulation list. It is the responsibility of the holder
to maintain the copy.
Original Document Holder
iii
COMPANY NAME
REVISION NOTICE
The Food Safety and Identity Preserved Quality Management System Manual is
reviewed annually as part of the internal audit process (or management review
process). The Quality System Representative, through the Management Review
Process and Document Control Process authorizes revisions.
AMENDMENT RECORD i
DISTRIBUTION OF THE MANUAL ii
REVISION NOTICE iii
TABLE OF CONTENTS
SECTION 101 FOREWORD 1
SECTION 102 COMPANY BACKGROUND 0
SECTION 103 FOOD SAFETY AND QUALITY POLICY STATEMENT 1
SECTION 104 ORGANIZATIONAL STRUCTURE AND RESPONSIBILITIES 0
SECTION 105 CORPORATE FOOD SAFETY AND QUALITY OBJECTIVES 0
SECTION 106 MANAGEMENT REVIEW 1
SECTION 107 FOOD SAFETY AND QUALITY SYSTEM PLANNING 0
SECTION 108 FOOD SAFETY AND QUALITY SYSTEM DOCUMENTATION 0
SECTION 109 CONTROL OF DOCUMENTS 0
SECTION 110 QUALITY AND FOOD SAFETY RECORDS 0
SECTION 111 HUMAN RESOURCES 0
SECTION 112 CUSTOMER RELATED PROCESSES 0
SECTION 113 CUSTOMER SATISFACTION 0
SECTION 114 PRODUCTION PLANNING AND CONTROL 0
SECTION 115 MONITORING AND MEASUREMENT OF PRODUCT AND PROCESS 0
SECTION 116 IDENTIFICATION AND TRACEABILITY 0
SECTION 118 INTERNAL AUDIT 0
SECTION 118 ANALYSIS OF DATA 0
SECTION 119 CONTROL OF NON-CONFORMANCES 0
SECTION 120 CORRECTIVE AND PREVENTIVE ACTION 0
SECTION 121 BUSINESS CONTINUITY PLANNING 0
APPENDIX 1: LEGAL REQUIREMENTS POLICY 2
CGC FSIP-
STAN 1.1.0
1.0
3.0
4.3
4.6
4.5
4.7
4.5
3.0
3.2
3.3
5.2
6.7
4.2, 7.2
6.1
7.4
6.10
7.3
7.4, 7.8.2
7.5
7.7, 7.8
7.9
4.4
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 101
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
1
SECTION 101 FOREWORD
Food Safety and Identity Preserved Quality Management System (FSIP QMS) Manual
This FSIP QMS Manual defines the corporate objectives of [COMPANY NAME] and describes
how the requirements of [CGC HACCP or CIPRS+ HACCP] will be met.
The FSIP QMS Manual is a controlled document and controlled copies are used by [COMPANY
NAME] to implement the system. Uncontrolled copies are available to customers seeking
confirmation of our FSIP QMS.
Certain activities are regulated by international and federal, provincial and municipal
governments, and by contractual agreement, which are binding upon written agreement by the
client and [COMPANY NAME]. Our Legal Requirements Policy is included as Appendix 1 to
this manual.
Management Commitment and Culture of Food Safety
Top management commits to the development, implementation and continuous improvement of
the FSIP QMS and fostering a culture of food safety within the organization by:
communicating to company personnel through staff meetings and internal company
communication the importance of meeting customer as well as statutory and regulatory
requirements;
communicating food safety responsibilities to company personnel, including the risk to
product safety if food safety responsibilities are not met;
encouraging employee feedback on quality and food safety issues, as well as opportunities
for improvement;
appointing a Food Safety Team Leader;
establishing, implementing and maintaining the food safety and identity preserved quality
policy, a Hazard Analysis and Critical Control Point (HACCP) system, and a quality plan in
support of its obligations to the company’s certifying bodies;
ensuring the food safety and identity preserved quality performance goals and objectives
are established and reviewed on a regular basis;
conducting performance measurement of the effectiveness of the food safety and quality
management system based on the food safety and quality policy, customer feedback and
other key performance indicators;
ensuring the monitoring and verification programs are implemented as planned;
conducting management reviews and acting upon the results of those reviews to maintain
compliance with the certification standards; and
ensuring the availability of resources for the effective implementation of FSIP QMS System,
performance goals and objectives.
Customer Focus
With the aim of enhancing customer satisfaction, management ensures that customer
requirements are determined and met by supplying a safe, quality product.
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 101
DATE:
REVISION #:
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REFERENCES
CGC FSIP-STAN 1.1.0: Section 1.0 – Introduction
Section 3.1 – Documentation: General
Section 4.1 – Management Commitment
Section 4.6 – Responsibility, Authorization, and Communication
Section 4.2 – Customer Focus
Section 5.1 – Provision of Resources
RELATED DOCUMENTS
FSIP QMS Manual: All sections
RECORDS
Legal Requirements Form (Appendix 1)
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 102
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 102 COMPANY BACKGROUND
DESCRIBE YOUR COMPANY, PRODUCTS, and SCOPE OF CERTIFICATION. The
information provided will help determine the processes and interrelation of processes required
to meet FSIP QMS outcomes, and the methods required to monitor, measure and verify the
efficacy of identified processes. The scope should include any exclusions from the standard and
the rationale for the exclusion.
Information identified in this section includes:
core business activities and processes;
company operations;
commodities shipped under the scope of the certification;
company facilities included under the scope of the certification, and;
contracted processors that conduct grain handling activities under the scope of the
certification.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 2.0 – General Requirements
Section 3.1 – Documentation: General
RELATED DOCUMENTS
FSIP QMS Manual: All sections
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 102
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
1
SECTION 103 FOOD SAFETY AND QUALITY POLICY STATEMENT
Your food safety and quality policy statement should be relevant and specific to your company,
and include your commitment to IP quality and food safety, as well as to the continuous
improvement of your FSIP QMS.
Your policy should set out the overall purpose of the FSIP QMS and establish quality objectives
that are measurable through key performance indicators.
Your policy should be posted and communicated throughout your organization.
This section should describe the method and frequency of the policy review process.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 4.3 – Quality Policy
RELATED DOCUMENTS
FSIP-QMS Manual: Section 105 – Corporate Objectives
Section 107 – Food Safety and Quality System Planning
RECORDS
Management Review Committee meeting minutes
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 104
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 104 ORGANIZATIONAL STRUCTURE AND RESPONSIBILITIES
This section describes the reporting and operational structure of [COMPANY NAME] to identify
employees with responsibility for meeting the corporate food safety and quality objectives
outlined in Section 105. Reporting directly to the [President], the [Food Safety and Quality
Manager] has overall responsibility for development and maintenance of the company’s FSIP
QMS program. The [Food Safety and Quality Manager] and the responsible section managers
identify the qualifications, training requirements and job descriptions of personnel that are
integral to support the effective implementation of the FSIP QMS.
Personnel with clear authority within each work area and for every shift have been identified to:
initiate immediate action to prevent the occurrence of any non-conformances relating to the
products, process and the FSIP QMS;
identify and record any problems relating to the product, process and FSIP QMS;
issue load certificates (CIPRS or CIPRS+ HACCP);
stop and/or control further processing, packaging and shipping until deficiencies or
unsatisfactory conditions are corrected or the hazard has been reduced to an acceptable
tolerance;
initiate, recommend or provide solutions through designated channels;
verify the implementation of solutions; and
address customer satisfaction issues.
These work descriptions also assist in the identification of training needs as outlined in
Section 111 Human Resources.
Following are examples of key positions with responsibility for the FSIP QMS. The
description you include will be based on your company’s specific management structure.
PRESIDENT
Reporting to the Board of Directors, the President has overall responsibility for the development
of and adherence to the company’s quality policy and corporate objectives. The President
determines the organizational structure for the company and ensures that it operates effectively
to meet the Food Safety and Quality Policy.
FOOD SAFETY AND QUALITY MANAGER
The Food Safety and Quality Manager has overall responsibility for the development,
implementation and maintenance of the FSIP QMS. Working with the other managers, the Food
Safety and Quality Manager ensures all inputs and internal production processes comply with
the requirements of the FSIP QMS. The Food Safety and Quality Manager is responsible for
the establishment and management of the HACCP Team.
QUALITY SYSTEM REPRESENTATIVE
The Quality System Representative (QSR), appointed by the Manager of Food Safety and
Quality, implements and maintains the FSIP QMS as well as reports on its overall effectiveness
and the need for improvement. The QSR ensures that the required monitoring of internal
processes is conducted at an appropriate frequency, and corrective actions are implemented in
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 104
DATE:
REVISION #:
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the case of non-conformances. The QSR ensures that only appropriately trained staff conduct
FSIP QMS-related activities, as defined in the Good Operating Practices and job descriptions.
The QSR is responsible for [COMPANY NAME’S] internal audit procedure, reviewing completed
monitoring records and observing staff conducting monitoring activities. It is responsibility of the
QSR, with the section manager, to promote awareness of FSIP QMS requirements by
conducting [monthly] meetings with staff.
SALES MANAGER
Reporting to the President, the Sales Manager is responsible for the marketing of grain and
oilseed products processed by [COMPANY NAME]. The Sales Manager is responsible for
sales logistics including; the development of new products, providing weekly sales contracts to
Purchasing and Plant Managers, and for shipping activities and transport of the final product.
The Sales Manager provides product specifications for incoming purchased product to the
Purchasing Manager and the outgoing product and shipping specifications to the Plant
Manager.
The Sales Manager liaises with the Purchasing and Plant Managers on a regular basis
depending on the time of the year to assure operations are in compliance with [COMPANY
NAME] Food Safety and Quality Policy.
PURCHASING MANAGER
The Purchasing Manager is responsible for maintaining production information on the
geographic areas where product is to be sourced. The Purchasing Manager is responsible for
placing purchase orders with suppliers. For the purchase of grains and oilseeds, purchase
orders are placed after the weekly meetings between the Sales Manager and Plant Manager.
The Purchasing Manager establishes incoming inspection requirements, in consideration of the
food safety and quality specifications established by the Sales Manager. The Purchasing
Manager is responsible for providing the Plant Manager with the daily list of incoming product
and the product specifications for each supplier. The Purchasing Manager is responsible for
enforcing the supplier approval program for all suppliers of inputs, including producers.
PLANT MANAGER
The Plant Manager has full responsibility and authority relating to the processing, storage and
loading of distribution of IP products including issuing load certificates and all activities related to
the plant and equipment. The Plant Manager is responsible for all premise operations and
controls to ensure that all facilities and operations are in compliance with the Food Safety and
Quality Policy of [COMPANY NAME].
The Plant Manager is also responsible for the ensuring that incoming and outgoing product
complies with contract specifications and the requirements of CGC FSIP-STAN 1.1.0. The Plant
Manager determines the operational needs to ensure that production and distribution meets the
Food Safety and Quality Policy and FSIP QMS strategies. The Plant Manager is responsible for
all maintenance operations as well as any new construction or installation of new equipment.
Prior to undertaking any new modifications to facilities, the Plant Manager must present the
plans to the Food Safety and Quality Manager and the HACCP Team for consideration.
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 104
DATE:
REVISION #:
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PLANT OPERATOR
Plant Operators reports to the Plant Manager and are responsible for receiving, verification, safe
handling and storage and/or dispatch of all incoming and outgoing products. Plant Operators
are responsible for conducting all incoming and outgoing inspection and testing activities.
OFFICE MANAGER
The Office Manager is responsible for managing [COMPANY NAME’S] FSIP QMS
documentation and records. The Office Manager ensures that all document updates are posted
and staff are informed of the changes. The Office Manager is responsible for the storage and
destruction of company records.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 4.6 – Responsibilities, Authority and Communication
Section 5.1 – Provision of Resources
Section 5.2 – Employee Training and Records
RELATED DOCUMENTS
FSIP QMS Manual Section 103 – Food Safety and Quality Policy
Section 105 – Corporate Objectives
Section 111 – Human Resources
RECORDS
Job Descriptions
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 105
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 105 CORPORATE FOOD SAFETY AND QUALITY OBJECTIVES
Identify food safety and quality objectives that are consistent with your food safety and quality
policy that provide measurable outcomes with a focus to continuous improvement. Identify the
key performance indicators (KPI) that will be used to measure food safety objectives.
Examples of objectives may be related to:
audit compliance;
financial goals;
customer satisfaction;
meeting customer specifications; and
reducing production downtime.
KPIs that may be used to measure how well you are meeting your goals may include:
number of corrective action requests received during the external audit;
meeting international regulatory requirements to increase customer base,
number of customer complaints;
product rework and product withdrawals; and
completion of preventive maintenance of production equipment
Indicate how these objectives are:
developed, measured, reviewed; and
communicated to staff and customers, including regulatory and accreditation bodies
REFERENCES
CGC FSIP-STAN 1.1.0: Section 4.3 – Quality Policy
RELATED DOCUMENTS
FSIP-QMS Manual Section 103 – Food Safety and Quality Policy
Section 112 – Customer Related Processes
Section 113 – Customer Satisfaction
Section 114 – Production Planning and Control
Section 115 – Monitoring and Measurement of Product and Process
Section 117 – Internal Audit
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
GOPs: All sections
RECORDS
Staff Meeting Agendas and Minutes
Training Records
Management Review Committee Meeting Minutes
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 105
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
1
SECTION 106 MANAGEMENT REVIEW
Management Review Committee meetings, chaired by the [President or the Food Safety and
Quality Manager], are held [every two months], or when changes occur that could affect food
safety, to review the FSIP QMS in order to ensure its continued suitability, adequacy and
effectiveness. The review evaluates the need for changes to the FSIP QMS, including quality
and food safety policies and objectives as identified through the various inputs to management
review.
Inputs to the management review include:
the Food Safety and Quality Policy and the Corporate Food Safety and/or Quality
Objectives;
the FSIP QMS Manual, GOPs, SOPs and HACCP Plan;
HACCP Team meeting minutes and action items;
product and system performance and product conformity as evidenced by:
o non-conformances and corrective actions issued and preventative actions
implemented;
o complaints and/or supplier problems; and
o internal audit results, including mock recalls.
results from business and FSIP QMS planning meetings, including the consideration of new
product development;
matters arising and plans of action from previous meetings;
recommendations for improvement; and
resource needs.
Information and data from the above inputs to the management review and other inputs, as
necessary, are presented to the Management Review Committee. The Committee may
recommend the need for changes to the FSIP-QMS documentation. The [Food Safety and
Quality Manager] is responsible for implementing changes as directed by the Management
Review Committee.
Meetings are conducted by an agenda established by the [Food Safety and Quality Manager]
and are attended by a senior manager from each section. The [Quality System Representative]
maintains the minutes of Management Review Meetings.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 4.5 – Planning
Section 4.7 – Management Review
Section 7.7 – Corrective Action
Section 7.8 – Preventive Action
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 105
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
2
RELATED DOCUMENTS
FSIP-QMS Manual: Section 103 – Food Safety and Quality Policy
Section 113 – Customer Satisfaction
Section 114 – Production Planning and Control
Section 115 – Monitoring and Measurement of Product
Section 116 – Monitoring and Measurement of Process
Section 117 – Internal Audit
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
Section 121 – Business Continuity Plan
GOPs: All sections
RECORDS
Management Review Committee Meeting Minutes
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 107
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
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SECTION 107 FOOD SAFETY AND QUALITY SYSTEM PLANNING
The [Food Safety and Quality Manager, Section Managers and the HACCP Team] plan and
develop the processes needed to provide a safe, quality product that meets regulatory and
customer requirements. Food safety and quality planning takes into consideration any
standards, to which the company is accredited or certified, the CGC generic HACCP plan
domestic and international regulatory requirements, and customer specifications.
Any changes made to the system as a result of action items from the management review
process are evaluated to ensure food safety and quality processes are still effective. When a
new product, process, contract or piece of equipment is introduced, [COMPANY NAME]
conducts a risk assessment to determine how the requirements for safety and quality shall be
met and to ensure that it is consistent with all other parts of the FSIP QMS.
Consideration is given to:
continued applicability of the CGC generic HACCP plan;
food safety and quality objectives for products, processes, and service provision;
identifying and implementing any controls, processes, equipment, fixtures, resources and
skills that may be needed to achieve food safety and quality assurance;
ensuring that food safety and quality documentation aligns with customer specifications and
processes, as they are conducted by staff;
updating, as necessary, quality assurance requirements;
identifying appropriate verification measures for food safety and quality processes and
procedures, and ensuring that process verification is documented;
ensuring customer specifications for IP product is met; and
ensuring staff have the necessary resources to implement identified action items, including
any required training.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 3.2 – Control of Documents
Section 3.3 – Records
Section 4.5 – Planning
Section 5.1 – Provision of Resources
Section 6.1 – Planning of Product Realization
RELATED DOCUMENTS
FSIP-QMS Manual: Section 102 – Food Safety and Quality Policy
Section 114 – Monitoring and Measurement of Product
Section 115 – Monitoring and Measurement of Process
Section 116 – Internal Audit
Section 117 – Analysis of Data
Section 118 – Control of Non-Conformances
Section 119 – Corrective and Preventative Action
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 107
DATE:
REVISION #:
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APPROVED BY: [name]
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GOPs: GOP – 001: Premise Design
GOP – 002: Premise Maintenance
GOP – 007: Personnel Training
GOP – 009: Equipment Design
GOP – 010: Calibration
GOP – 011: Equipment Maintenance
RECORDS
Construction Evaluation Checklist
Construction Inspection Checklist
Equipment Design and Evaluation Checklist
Calibration Records
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 108
DATE: November 1, 2012
REVISION #: 2
DATE: N/A
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 108 FOOD SAFETY AND QUALITY SYSTEM DOCUMENTATION
The documentation of [COMPANY NAME] FSIP QMS consists of:
Food Safety Identity Preserved Quality Management System Manual;
Good Operating Practices;
HACCP Plan;
Standard Operating Procedures; and
Food Safety and Quality Records.
The Food Safety Identity Preserved Quality Management System Manual is the reference
document that provides the outline of the FSIP QMS requirements for [COMPANY NAME]. The
Manual describes how the FSIP QMS ensures that appropriate food safety controls and
implemented, customer requirements are recognized and that consistent process controls to
meet food safety and customer requirements are established, implemented and maintained.
The [President] authorizes the FSIP QMS and associated documents.
The Good Operating Practices (GOPs) identify the required environmental controls to prevent
the contamination of product. GOPs include defined monitoring and verification activities
required for compliance with the FSIP Standard.
The HACCP Plan developed by the HACCP Team is based on the CGC’s generic HACCP plan.
It identifies potential biological, chemical and physical hazards that could contaminate
[COMPANY NAME’S] products, and determines the control measures required to ensure that
hazards are prevented, eliminated or reduced to an acceptable level.
Standard Operating Procedures (SOPs) refer to descriptions of specific work activities, as
identified in the GOPs, which allow employees to perform their jobs accurately and effectively.
They address core business activities, including receiving, storage, handling/processing, and
shipment [and any other activities that require specific or technical instruction].
The FSIP QMS documentation is the responsibility of the [Quality System Representative].
REFERENCES
CGC FSIP-STAN 1.1.0: Section 3.1 – General: Documentation Requirements
Section 3.2 – Control of Documents
RELATED DOCUMENTS
FSIP-QMS: All sections
GOPs: All sections
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 109
DATE:
REVISION #:
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APPROVED BY: [name]
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SECTION 109 CONTROL OF DOCUMENTS
[COMPANY NAME] has a system for generating, reviewing, approving, numbering, issuing and
changing documentation, including hard copy and electronic media versions.
Controlled versions of the FSIP QMS Manual, GOPs and SOPs are kept and made available to
staff and certification bodies. Uncontrolled copies may be distributed on an informal basis to
customers, suppliers and affiliates.
The [Quality System Representative] is responsible for maintaining, editing, numbering,
approving and distributing all new and revised documents.
The [Office Manager] is responsible for the maintenance of the FSIP QMS document database.
All FSIP-QMS documents follow a standardized format:
document title;
document number;
issue date;
revision date;
revision number; and
author and approval.
Changes to documents and forms for record keeping are initiated by completing and submitting
a [Document Change Request Form] to the [Quality System Representative]. New documents
are developed using the approved document control format in draft form by the [Quality System
Representative]. The draft document is then submitted to the HACCP Team for review and is
approved by the [Food Safety and Quality Manager] and [the Plant Manager].
Document revisions are identified within the document or on a separate form. The revised
document is reissued with an updated revision number and revision date. All parties listed on
the document distribution list are notified of the document change.
All FSIP QMS documents are posted on [the company database]. Paper copies may be printed
from the system but are considered uncontrolled after printing. All employees have access to
the documents they require to conduct their employment activities.
Documents of external origin, i.e., government regulations and guidelines, forms and CGC
documents (e.g. Official Grain Grading Guide) are hyperlinked to the appropriate webpage.
Hard copies of external documents are uncontrolled if they are printed. Photocopies of
controlled documents are considered uncontrolled.
The [Quality System Representative] recalls all obsolete documents once an updated revision is
released. If the obsolete document requires retention for legal purposes or for future reference,
it is identified as “obsolete” and filed in the obsolete file location.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 3.2 – Control of Documents
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 109
DATE:
REVISION #:
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APPROVED BY: [name]
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RELATED DOCUMENTS
FSIP-QMS Manual: Section 107 – Food Safety and Quality System Planning
Section 108 – Food Safety and Quality System Documentation
Section 110 – Quality Records
Section 117 – Internal Audit
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
GOPs: All sections
RECORDS
Document Change Request Form
Obsolete Documents
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 110
DATE:
REVISION #:
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APPROVED BY: [name]
0
SECTION 110 QUALITY AND FOOD SAFETY RECORDS
The [Food Safety and Quality Manager] identifies what records need to be kept to provide
objective evidence that the FSIP QMS is being adhered to by [COMPANY NAME]. The [Office
Manager] files, stores, maintains and disposes of FSIP QMS records, and where contractually
agreed, makes records available to the customer.
Records may include but are not limited to the following:
management review meeting minutes;
HACCP team meeting minutes;
customer and grower contracts including product specifications;
information related to the production of IP grain, including:
o field maps and field history records;
o planting records;
o internal and/or external field inspection records;
o harvesting records;
o equipment clean-out records;
o stock seed tags;
o moisture and humidity information during production; and
o geographic incidents of disease, mould or insect infestations.
incoming inspection and testing reports;
vehicle and conveyance inspection reports;
bin monitoring reports;
non-conformance reports including non-conforming product disposition;
pest control monitoring and application records;
premise and equipment maintenance records;
CCP monitoring records;
internal audit reports;
supplier/producer records;
employee training reports;
shipping records;
bills of lading; and
GOP checklists.
Collection - Meeting minutes are submitted to the [Officer Manager] after all Management
Review or HACCP Team meetings. Completed operational forms are submitted daily by the
[Plant Operator to the Office Manager] and/or designate, unless otherwise specified in the
documented procedures.
Filing and Indexing - All records are filed in a designated storage area by [the Office Manager]
and/or designate unless otherwise specified in the documented procedures. Customer records
are reviewed and authorized by the [Food Safety and Quality Manager] before release.
Storage - All records are stored and maintained to ensure that they are readily retrievable and
to minimize deterioration, damage or loss.
Maintenance - The [Office Manager] and/or designate reviews all records annually to determine
obsolete or reference documents. Internal Audits serve to ensure that the necessary records are
being generated, utilized and retained.
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 110
DATE:
REVISION #:
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Disposition - Records are retained for two years unless otherwise specified by another
standard to which the company is certified. The [Office Manager] will send any records that are
no longer required for destruction.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 3.3 – Records
RELATED DOCUMENTS
FSIP-QMS Manual: Section 106 – Management Review
Section 107 – Food Safety and Quality System Planning
Section 108 – Food Safety and Quality System Documentation
Section 111 – Human Resources
Section 112 – Customer Related Processes
Section 113 – Customer Satisfaction
Section 114 – Production Planning and Control
Section 115 – Monitoring and Measurement of Product and Process
Section 117 – Internal Audit
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
GOPs: All sections
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 111
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 111 HUMAN RESOURCES
[COMPANY NAME] ensures that staff training requirements are identified and training is
provided to staff so that personnel are competent to perform assigned tasks. [COMPANY
NAME] dedicates sufficient resources to ensure employees have the required competencies
and skills.
GOP-007: Personnel Training details the planning, documentation, delivery and reporting of
training. Training material is developed by the [Food Safety and Quality Manager] to cover all
aspects of the FSIP QMS to ensure that personnel are knowledgeable of practices, processes,
monitoring and record keeping that support the production of safe products that meet customer
specifications.
[COMPANY NAME] is committed to providing internal and external training, as required, to its
staff. Plant staff directly involved in the handling of grain receive training on the appropriate
methods of grain receiving, handling, processing and storage, as well as grain safety and quality
product characteristics. Staff whose tasks are necessary for the proper functioning of the FSIP
QMS receive training on production planning, monitoring of the grain safety and quality
inspection systems, and the functioning of the FSIP QMS. All personnel receive orientation
training at the start of their employment with [COMPANY NAME], which covers GOP-005:
Personnel Practices and an overview of the FSIP QMS, including [COMPANY NAME’S] quality
policy.
Training material has been developed and training is delivered on the following topics (non-
inclusive list):
food safety and quality policy and objectives;
personnel practices;
GOPs, monitoring and verification;
monitoring and verification of CCPs (as applicable);
validation of CCPs (as applicable);
methods on conducting analytical testing;
technical training;
handling and disposition of non-conforming product;
record keeping;
problem identification and analysis;
corrective and preventative actions;
internal auditing;
orientation training for new employees;
health and safety policies; and
add any other training topics here.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 5.2 – Employee Training and Records
Section 5.3 – Infrastructure and Work Environment
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 111
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
1
RELATED DOCUMENTS
FSIP-QMS Manual: Section 106 – Management Review
Section 103 – Food Safety and Quality System Planning
Section 108 – Food Safety and Quality System Documentation
Section 112 – Customer Related Processes
Section 113 – Customer Satisfaction
Section 114 – Production Planning and Control
Section 115 – Monitoring and Measurement of Product and Process
Section 117 – Internal Audit
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
Section 121 – Business Continuity Plan
GOPs: All sections
RECORDS
Job Descriptions
Employee Training Record
Training Matrix
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 112
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 112 CUSTOMER RELATED PROCESSES
[COMPANY NAME] has a system for customer order and contract reviews to ensure it has the
capability to meet the customer’s specified needs and requirements. This includes the statutory
and regulatory requirements of the country to which the product is exported.
The [Purchasing Manager] is responsible for the approval of suppliers, including producers. The
process used by [COMPANY NAME] to approve suppliers is detailed in GOP-012: Purchasing
of Non-Grain Inputs and GOP-013: Receiving, Handling Storage and Shipping.
Any specific sampling and testing requirements conducted to verify non-GM IP systems or
customer-specific grain safety requirements must be defined. Customer orders will define:
which stage in production the grain will be sampled;
the sampling methods and procedures used to obtain the sample;
if applicable, which laboratory will conduct the testing; and
the analytical method required and the required sensitivity.
[COMPANY NAME] communicates the results of any analyses conducted on orders to its
respective customers. The [Sales Manager] contacts customers prior to shipping orders if any
amendments to the original order are required. [COMPANY NAME] solicits customer feedback
after each order to ensure that the customer’s requirements have been met and to look for
opportunities to improve service delivery.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 6.7 – Product Specifications and Customer Requirements
Section 6.8 – Purchasing
RELATED DOCUMENTS
FSIP-QMS Manual: Section 107 – Food Safety and Quality System Planning
Section 108 – Food Safety and Quality System Documentation
Section 109 – Control of Documents
GOPs: GOP – 012: Purchasing of Non-grain Inputs
GOP – 013: Receiving, Handling Storage and Shipping
Job Descriptions
RECORDS
Customer Order Specification Form (specific to your company)
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 113
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 113 CUSTOMER SATISFACTION
[COMPANY NAME’S] system for measuring customer satisfaction acts as a mechanism for
implementing continuous improvement. [COMPANY NAME] utilizes [a customer satisfaction
survey, key account interviews] to assess product and service quality. The assessment
considered compliance to product quality criteria and service delivery criteria such as
responsiveness, professionalism and promptness.
Customer complaints are investigated and, if a non-conformance is identified, a corrective
action request is issued, as per Section 120 of this manual. Customer complaints and surveys
are analyzed by the [QSR] to evaluate trends and identify improvement opportunities and the
results taken to Management Review.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 4.2 – Customer Focus
Section 7.2 – Monitoring and Measurement of Customer Satisfaction
RELATED DOCUMENTS
FSIP-QMS Manual: Section 103 – Quality Policy
Section 105 – Corporate Objectives
Section 106 – Management Review
Section 112 – Customer Related Processes
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
RECORDS
Key Account Interview
[COMPANY NAME
FSIP QMS MANUAL
SECTION: 115
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 114 PRODUCTION PLANNING AND CONTROL
[COMPANY NAME] has procedures in place to determine production parameters that will result
in the product specifications necessary to satisfy customer requirements for a safe, quality
product. This includes planned procedures for the control of any hazards identified in:
• grain and oilseeds production;
• receiving;
• incoming inspection and testing;
• handling;
• conditioning and drying;
• storage;
• storage inspection and testing;
• sampling, grading, and labeling;
• shipping; and
• disposing of non-conforming product and waste.
Once the [Sales Manager] receives an order as outlined in Section 112 – Customer Related
Services and identifies the specifications, the [Purchasing Manager] coordinates with production
and suppliers to meet order specifications. This may include contracting with producers for
future production or purchasing of existing crop as described in GOP-013: Receiving, Handling,
Storage and Shipping. The [Plant Manager] is responsible for ensuring that the plant has the
required resources to handle and process the grain in a manner that meets customer
specifications.
The [Purchasing Manager] works with the [Sales Manager] to ensure that contracted crop
production meets contract specifications. The [Sales Manager] is responsible for providing
details of the weekly sales contracts and shipping and transport requirements of the final
product to the [Purchasing and Plant Managers]. The [Plant Manager] is responsible for
ensuring that [COMPANY NAME] meets any inspection and analytical testing requirements for
the product.
Receiving scheduling is coordinated by the [Sales Manager]. The [Purchasing Manager]
establishes the incoming inspection requirements in accordance to the grain safety and quality
specifications. The [Purchasing Manager] is responsible for providing the [Plant Manager] with
the daily list of incoming product and the product specifications for each supplier.
The [Plant Manager] is also responsible for the ensuring that incoming and outgoing product is
in complete compliance with the contract specifications and the requirements of CGC FSIP-
STAN 1.1.0 and its annexes.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 6.1 – Planning of Product Realization
Section 6.9 – Production and Service Provision
[COMPANY NAME
FSIP QMS MANUAL
SECTION: 115
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
1
RELATED DOCUMENTS
FSIP-QMS Manual: Section 111 – Customer Related Services
Section 112 – Human Resources
Section 115 – Monitoring and Measurement of Product and Process
GOPs: GOP – 012: Purchasing of Non-grain Inputs
GOP – 013: Receiving, Handling, Storage and Shipping
RECORDS
Customer Order Specification form
Production Schedule
Inspection Records
COMPANY NAME
FSIP QMS MANUAL
SECTION: 116
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 115 MONITORING AND MEASUREMENT OF PRODUCT AND PROCESS
The processes outlined in Sections 112 and 113 of this manual and GOP – 013: Receiving,
Handling Storage and Shipping, establish product specific requirements. The compliance to
these product standards is determined through the results of inspection and analytical testing
activities.
All analytical testing methods used to evaluate the quality and safety of [COMPANY NAME’S]
products are determined through customer contract specifications and through the food safety
risk assessment and control measures as determined by [COMPANY NAME’S] HACCP system.
The [Purchasing Manager], the [Food Safety and Quality Manger] and the [Plant Manager]
establish the appropriate stages of the product realization process for inspection and analytical
testing activities from field production to receiving, through in process, and final inspection.
These activities and responsibilities are described in GOP – 013: Receiving, Handling, Storage
and Shipping [and company specific SOPs].
Non-conforming product identified through inspection or analytical testing is handled in
accordance to Sections 119 and 120 of this manual and associated SOPs.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 7.4 – Monitoring and Measurement of Product & Processes
RELATED DOCUMENTS
FSIP-QMS Manual: Section 111 – Human Resources
Section 112– Customer Related Processes
Section 116 – Human Resources
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
GOPs: GOP – 012: Purchasing of Non-grain Inputs
GOP – 013: Receiving, Handling, Storage and Shipping.
RECORDS
Inspection Records
Testing Records
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 116
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 116 IDENTIFICATION AND TRACEABILITY
[COMPANY NAME] uses an identification system to ensure that product is controlled and
identified from receipt through all stages of planting, harvesting, storage and distribution. The
procedures are such that all product is traceable, and segregation is maintained between IP and
non-IP product.
Each customer order, grower contract and incoming material are assigned unique identification
numbers. The product processing system cross-references the information so that product is
traceable back to the farm(s) and forward to the customer. An identification control system is in
place to ensure that the disposition of non-conforming product is traceable.
The identification and traceability procedures detailed in GOP-014: Recall and Traceability.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 6.10 – Identification and Traceability
Section 7.4 – Monitoring and Measurement of Product and Processes
RELATED DOCUMENTS
FSIP-QMS Manual: Section 112 – Customer Related Processes
Section 113 – Customer Satisfaction
Section 114 – Production Planning and Control
Section 115 – Monitoring and Measurement of Product and Process
Section 117 – Internal Audit
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
GOP: GOP – 012: Purchasing of Non-grain Inputs
GOP – 013: Receiving, Handling, Storage and Shipping
GOP – 014: Recall and Traceability
RECORDS
Records would be those listed as required in SOPs.
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 117
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 117 INTERNAL AUDIT
[COMPANY NAME] conducts internal audits of its FSIP QMS to assess its compliance with
approved FSIP QMS policies and procedures, the CGC FSIP STAN 1.1.0 [and any other
standards to which the company is certified], and to verify that monitoring and verification actions
are occurring as required.
The Internal Audit Procedure outlines the requirements of the internal audit program, including
audit frequency, scheduling, audit report requirements and coordination of root cause analysis
and corrective action for any observed non-conformances.
The [Food Safety and Quality Manager] is responsible for the delivery of the internal audit and
monitoring program. This includes ensuring that the competency requirements for personnel
conducting internal audits are defined, and staff with responsibility for internal audits are
appropriately trained and competent. The effectiveness the recall and traceability procedures are
validated by conducting mock recalls as part of the internal audits.
[COMPANY NAME] is also subject to an annual external audit by its chosen accredited service
provider for audits to is determine on-going compliance with CGC FSIP STAN 1.1.0 [and any
other standards to which the company is certified].
REFERENCES
CGC FSIP-STAN 1.1.0: Section 5.2.8 – Employee Training and Records
Section 7.3 – Internal Audit
RELATED DOCUMENTS
FSIP-QMS Manual: All Sections
GOP: GOP – 002: Premise Maintenance
GOP – 003: Premise Housekeeping
GOP – 004: Pest Control
GOP – 005: Personnel Practices
GOP – 006: Chemical Use
GOP – 007: Personnel Training
GOP – 010: Calibration
GOP – 011: Equipment Cleaning and Maintenance
GOP – 012: Purchasing of Non-Grain Inputs
GOP – 013: Receiving, Handling, Storage and Shipping
GOP – 014: Recall and Traceability
GOP – 015: Food Defence & Food Fraud Mitigation
GOP – 017: Contracting of IP Grain
RECORDS
Internal Audit Reports
Monitoring Reports and Checklists
Non-Compliance Reports
Internal Audit Checklists
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 118
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 118 ANALYSIS OF DATA
[COMPANY NAME] incorporates analysis of data into its FSIP QMS to support corporate
objectives and to provide guidance for the continual improvement of the company.
The [Food Safety and Quality Manager] and the [Quality System Representative] are
responsible for conducting trend analysis of the data collected as a result of QMS processes.
Monitoring and verification records, non-conformance reports, corrective action requests and
customer complaints are recorded, compiled and analyzed to identify trends and patterns. The
Management Review Committee reviews the results of trend analysis to identify opportunities
for improvement.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 7.4 – Monitoring and Measurement of Product and
Processes
Section 7.8 – Preventive Action
RELATED DOCUMENTS
FSIP-QMS Manual: Section 112 – Customer Related Processes
Section 113 – Customer Satisfaction
Section 115 – Monitoring and Measurement of Product and Processes
Section 117 – Internal Audit
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventative Action
GOP: All sections
RECORDS
Data Analysis Records
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 119
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 119 CONTROL OF NON-CONFORMANCES
[COMPANY NAME] has a process for identifying, documenting, evaluating, segregating,
reporting and maintaining records for the control and disposition of non-conformances.
This procedure is applicable to all product and all processes addressed by the FSIP QMS.
The [Food Safety and Quality Manager] is responsible for ensuring that immediate action is
taken when a non-conforming product or process has been identified that will affect the quality
or safety of the product. The [Food Safety and Quality Manager] has authority to take immediate
control of the situation to prevent any further non-conformances and to prevent the distribution
of non-conforming product.
If non-conformances are detected during production, action is taken immediately to stop the
production and distribution of affected products. Non-conformances are recorded on the Non-
Conformance Report detailing the nature of the non-conformance, date of the non-conformance
and the person reporting the non-conformance, and submitted to the [Food Safety and Quality
Manager] or designate.
After immediate control of the situation has been achieved the [Plant Manager] or designate will
conduct a root cause analysis to determine the cause of non-conformity and implement the
appropriate corrective actions. The [Plant Manager] or designate will confirm that the corrective
action taken to control the non-conformance is effective. Details on developing Corrective and
Preventative Actions is identified in Section 120 of this Manual.
Non-conforming product is segregated to ensure the product is not inadvertently used. The
[Plant Manager] determines appropriate disposition of the non-conforming product based on the
nature of the non-conformance and record it on Non-Conformance Report.
The disposition of affect product may involve:
• acceptance without repair or concession;
• rejection and replacement;
• return to supplier;
• sold under different product specifications;
• disposal as waste; or
• reworking or blending.
Where the non-conformance poses a significant human health risk that cannot be mitigated, the
product is disposed of in a manner that prevents its accidental entry into the food system. If
product has already been shipped, [COMPANY NAME] implements the recall procedure
detailed in GOP-014: Recall and Traceability.
Where the disposition of non-conforming product involves reworking the product, the product is
re-inspected in accordance with Section 115 – Monitoring & Measurement of Product.
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 119
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
1
REFERENCES
CGC FSIP-STAN 1.1.0: Section 7.5 – Control of Non-conformances
RELATED DOCUMENTS
FSIP-QMS Manual: Section 115 – Monitoring & Measurement of Product and Processes
Section 120 – Corrective and Preventative Action
GOP: GOP – 013 Receiving, Handling, Storage and Shipping
GOP – 014: Recall and Traceability
RECORDS
Non-Conformance Report
Rework Records
Inspection and Monitoring Records
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 120
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 119 CORRECTIVE AND PREVENTIVE ACTION
[COMPANY NAME] takes corrective actions when a non-conformance has been identified by
one of the following means:
• customer complaint;
• reported by an employee;
• identified during an internal audit;
• identified during an external audit;
• management reviews; and
• non-compliance trends.
Products that do not meet specifications or pose a potential or actual health hazard are
identified as non-conforming and are handled as per Section 118 - Control of Non-
Conformances. Each GOP identifies the corrective action processes when a non-conformance
is identified.
To ensure continuous improvement of the FSIP QMS, [COMPANY NAME] strives to identify and
implement preventive actions. Preventive actions are taken to address potential non-
conformances before they occur. Preventive actions may be identified through trend analysis of
monitoring activities, customer or staff feedback, or through internal or external audits as
opportunities for improvement.
The [Food Safety and Quality Manager] is responsible for assigning the responsibility for non-
conformance investigation and root cause analysis, as well as verifying the implementation and
efficacy of the corrective actions taken.
The Management Review Committee reviews all corrective and preventive actions.
REFERENCES
CGC FSIP-STAN 1.1.0: Section 7.7 – Corrective Action
Section 7.8 – Preventive Action
RELATED DOCUMENTS
FSIP-QMS Manual: Section 106 – Management Review
Section 115 – Monitoring & Measurement of Product and Processes
Section 117 – Internal Audit
Section 118 – Analysis of Data
Section 119 – Control of Non-Conformances
GOP: GOP – 014: Recall and Traceability
RECORDS
Customer Complaint Form
Non-Conformance Report
Corrective and Preventative Action Request Forms
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 120
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
0
SECTION 120 BUSINESS CONTINUITY PLANNING
[COMPANY NAME] has a contingency plan in place to maintain the continuity of supply in the
event of an emergency situation or critical incident that may adversely affect the safety and/or
quality of grain.
The [President] or designate is responsible for initiating the business continuity plan and
following through with subsequent decision-making and oversight during the incident. Such
incidents include, but are not limited to:
• disruption of utilities and services;
• natural disasters such as fire, flood, tornadoes;
• chemical spills and other environmental disasters;
• staff shortages due to a labour strike or pandemic; or
• intentional adulteration or sabotage.
In the event of an incident that impacts the quality and/or safety of grain, the business continuity
plan is carried out by the designated members of the business continuity response team. The
members of this team, including their positions, roles and responsibilities, email, business
phone number and after hours contact information are outlined in the plan. All members of this
team are trained on business continuity planning and their responsibilities as members of this
team.
The business continuity plan includes:
• a current contact list of emergency responders (e.g. police, fire department), provincial
chemical response organizations, and applicable legal and professional council;
• a procedure to detect and isolate product that may have been compromised due to the
incident;
• a procedure to inspect and verify the safety of product that has been affected by the
incident; and
• a list of alternate product suppliers, work locations, logistics and other resource
requirements to assist with maintaining business continuity until the incident is resolved.
Product that is non-conforming because of the incident is handled in accordance to Section 118
– Control of Non-Conformance. Where the non-conforming product poses a human health risk
that cannot be mitigated, the product is disposed of in a manner that prevents its accidental
entry into the food system. If product has already been shipped, the recall procedure detailed in
GOP-014: Recall and Traceability is implemented. Where disposition of a non-conformance
requires reworking the product, the product is re-inspected in accordance with Section 114 –
Monitoring & Measurement of Product.
The Business Continuity Plan is tested and reviewed on an annual basis by the Management
Review Committee.
[COMPANY NAME] FSIP QMS MANUAL
SECTION: 120
DATE:
REVISION #:
WRITTEN BY: Sample Template
APPROVED BY: [name]
1
REFERENCES
CGC FSIP-STAN 1.1.0: Section 7.5 – Control of Non-conformances
Section 7.6 – Recalls
Section 7.7 – Corrective Action
Section 7.9 – Business Continuity Plan
RELATED DOCUMENTS
FSIP-QMS Manual: Section 106 – Management Review
Section 114 – Internal Audit
Section 119 – Control of Non-Conformances
Section 120 – Corrective and Preventive Actions
GOP: GOP – 014: Recall and Traceability
GOP – 015: Food Defence & Food Fraud Mitigation
RECORDS
Business Continuity Records
Non-Conformance Report
Corrective and Preventative Action Request Form
APPENDIX 1
Page 1 of 1
DATE:
REVISION #:
DATE: N/A
WRITTEN BY: Sample Template
APPROVED BY: [name]
2
APPENDIX 1: LEGAL REQUIREMENTS POLICY
Policy:
[COMPANY NAME] is committed and accountable to meeting all applicable
regulatory requirements to which it is mandated to do by the federal Canadian
government, the provincial and municipal governments in which it operates and the
countries to which product is exported. If a regulatory requirement is not being met,
[COMPANY NAME] will take immediate action to regain compliance. Currently,
[COMPANY NAME] is mandated to comply to:
Legislation
Identification and Updating of Legal Requirements Procedure:
The following procedure will be followed when identifying and updating the legal
requirements that apply to [COMPANY NAME]. This procedure is conducted [twice
annually] by the [Food Safety and Quality Manager]. Records of this procedure are
documented, signed, and dated upon completion.
1. Contact regulatory jurisdictions to verify that our company is aware of all
applicable legislation.
2. Additionally, call and inquire with any government inspection personnel assigned
to our company regarding the regulatory requirements our company must meet.
3. Specifically, check for any changes in regulatory requirements.
4. All findings will be recorded in the table below.
Date
Legislation
Change
Initial