Introduction to the Tesco Non Food Standard
Tesco Non Food Standard
Section 1
| HACCP / Risk Assessment Hazard analysis or risk assessment of the manufacturing process ensures that safe, legal product of the desired quality and to the agreed specification, is repeatedly manufactured. The site will ensure that a HACCP plan or risk assessment is in place for all Tesco products at the development stage. Qualified personnel, as part of a multi-disciplinary team, will carry out the risk assessment. The site will have systems in place to monitor and record all controls in place to minimise the risks identified.
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P
| R | Clause
| Base Medium High Sterile | Item
| Detail
| What Good Looks Like
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| P | R | 1.1 | Base
| HACCP Plan or Risk Assessment | An effective, accurate assessment of the potential risks to the manufacturing process mustbe in place.
| e.g. a detailed plan is in place which considers the potential risks to the safe and legal manufacture of the product.
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| P | R | 1.1.1 | High | HACCP Plan
| The HACCP Plan must be developed using Codex Alimentarius HACCP principles with reference to relevant legislation, Tesco Codes of Practice and industry guidance.
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| P | R | 1.2 | High | HACCP Team
| The HACCP plan must be developed by a multidisciplinary team with product specific knowledge and expertise. The team must include members from the following disciplines: -Technical -Production -Engineering | If internal expertise is not available, expert advice may be obtained from other sources e.g. 3 rd Party Laboratory.
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| P | R | 1.3 | Base | Pre-requisite Programmes
| Good Manufacturing Practices must be in place at all times throughout the site, these controls form the Pre-requisite Programme. The control measures and monitoring procedures for the pre-requisite programme must be documented and recorded.
| Pre-requisites include (but are not limited to): rsonal hygiene Pest Control Cleaning procedures • Glass/hard plastic control
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