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SECTION CHAPTER
1 INTRODUCTION
1.1 For Brokers, Distributors, Traders
2 CONFIDENTIALITY
3 MDLZ QUALITY PERFORMANCE VERIFICATION PROGRAMS
3.1 General Audit Requirements
3.2 Global Food Safety Initiative (GFSI) Certification
3.3 Technical Visits
3.4 Audit Requirements for Packaging Material Suppliers
3.5 Audit Requirements for Chemical Material Suppliers
4 QUALITY SYSTEM CONTROLS
5 MANAGEMENT RESPONSIBILITY
5.1 Notifying Mondelēz Global of Significant Events
5.2 Regulatory Inspections and Contacts
5.3 Food Safety and Quality Culture
6 RESOURCE MANAGEMENT
6.1 Good Manufacturing Practices
6.2 Personnel Training
6.3 Employee Illness and Communicable Disease
6.4 Utilities Management
6.5 Equipment and Facility Maintenance
6.6 Sanitary Design: Plant Structure & Equipment Design
6.7 Sanitation
6.8 Pest Management
6.9 Hygienic Zoning
6.10 Pathogen Environmental Monitoring
6.11 Food Defense
6.12 Product Authenticity
7 PRODUCTION PROCESS CONTROLS
7.1 Specification Compliance and Contaminants Control
7.2 Incoming Materials: Supply Chain Quality Management
7.3 Receipt and Shipping Controls, Inspection and Testing
7.4 Hazard Analysis and Critical Control Points
7.5 Allergen Management
7.6 Extraneous Matter
7.7 Net Content & Packaging (for ingredients delivered to MDLZ)
7.8 Label Control
7.9 Traceability
7.10 Warehousing and Transportation
7.11 Calibration of Measurement and Monitoring Equipment
8 MEASUREMENT, ANALYSIS AND IMPROVEMENT
8.1 Internal Audits
8.2 Testing Controls
8.3 Rework Control
8.4 Hold and Release and Control of Non-Conforming Product
8.5 Corrective and Preventive Actions
8.6 Transfer of Constituents from Food Contact Material to Food
APPENDIX
I Definitions
II Revision Log |
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