Introduction:
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SSQA Explained:
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About this
Manual
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Why SSQA?
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Differentiating
Features of the SSQA System
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Economic
Benefits of SSQA
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A Selection
of Guiding Principles:
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SSQA
Program Enrolment and Available Support
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Enrolment
Steps
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SSQA Roles
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The Three
Levels of SSQA:
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Table 1:
Non-Negotiable Control Objectives/Elements at all Levels
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Certification
under SSQA
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Section 1:
SSQA Foundations
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1.1 Before
and After the Building Process
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1.2
Organizing for Consumer Protection Success
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1.2.1 Key
Company Functions and Responsibilities
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1.2.2 Responding to Future
Challenges and Opportunities
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1.3
Management Commitment
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1.3.1 The
Commitment Statement and the Operating Philosophy
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Section 2:
SSQA Implementation
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2.1 SSQA
Step 1 – Retain a qualified SSQA Facilitator
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2.1.1
Recommendations:
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2.1.2
Qualifications:
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2.1.3
Technical Background:
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2.2 SSQA
Step 2 – Establish a customized product safety and quality management system.
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2.2.1
Product Safety and Quality Management Programs
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2.2.1.1
Company Commitment to Product safety and Quality
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2.2.1.2
Responsibility Assignment
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2.2.1.3 Management
Resource Provisions
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2.2.1.4 Key
Personnel Requirements
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2.2.1.5
Science and Technology
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2.2.1.6 R
& D - Product & Process Concepts Development
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2.2.1.7
Product Safety and Quality Management Manual
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2.2.1.8 Management
of Crises and Continuation of Supply
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2.2.1.9
Approval of Incoming Materials
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2.2.1.10
Food and Packaging Material Approvals
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2.2.1.11
Co-Manufacturing Partners
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2.2.1.12
Auxiliary Services Approval
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2.2.1.13 Customer/consumer
Communications
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2.2.1.14
Regulatory Compliance
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2.2.1.15
Control of Documentation and Records
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2.2.1.16
Product Safety and Quality Systems Review by top Management
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2.2.2
Product Safety (Hazards Control)
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2.2.2.1
Product Safety Prerequisite programmes
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2.2.2.1.1
Codex HACCP Step 1
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2.2.2.1.2
Codex HACCP Step 2
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2.2.2.1.3
Codex HACCP Step 3
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2.2.2.1.4
Codex HACCP Step 4
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2.2.2.1.5
Codex HACCP Step 5
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2.2.2.1.6
Codex HACCP Step 6, Principle 1
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2.2.2.1.7
Codex HACCP Step 7, Principle 2
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2.2.2.1.8
Codex HACCP Step 8, Principle 3
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2.2.2.1.9
Codex HACCP Step 9, Principle 4
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2.2.2.1.10
Codex HACCP Step 10, Principle 5
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2.2.2.1.11
Codex HACCP Step 11, Principle 6
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2.2.2.1.12
Codex HACCP Step 12, Principle 7
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2.2.2.2
Food Safety (HACCP) Review
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2.2.3
Quality Assurance
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2.2.3.1
Processing Controls
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2.2.3.2
Production Line Inspection and Product Testing
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2.2.3.3
Post Processing Product Release
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2.2.3.4
Non-conformance Tracking and control
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2.2.3.5
Correction and Prevention of Non-conformances
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2.2.3.6
Rework or Reprocessed Product Control and Tracking
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2.2.3.7
Management of Allergens and Unique Claim Products
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2.2.3.8
Inventory Control
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2.2.3.9
Lot Identification, Traceability and Recall
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2.2.3.10
Product safety and Quality Assurance System Verification
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2.2.3.11
System Validation
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2.2.3.12
System Audits (Internal Audits)
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2.2.4
Product Defence & Security
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2.2.5
Personnel Training
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2.2.5.1
Specialized Training Requirement
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2.2.5.2
Training Adequacy Considerations
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2.2.6 Good
Manufacturing Practices, Provisions & Programs
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2.2.6.1
Premises Location, Design, Construction and Approval
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2.2.6.1.1
External Surroundings
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2.2.6.1.2
Building Interior Construction and Controls
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2.2.6.1.3
Pest Control
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2.2.6.2
Maintenance Program
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2.2.6.2.1
Equipment Approval and Installation
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2.2.6.2.2
Maintenance Procedures
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2.2.6.2.3
Equipment Calibration
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2.2.6.2.4
Equipment, Utensils
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2.2.6.3
Cleaning and Sanitation
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2.2.6.3.1
Cleaning Procedures and Schedules
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2.2.6.3.2
Cleaning Effectiveness Verification
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2.2.6.3.3
Cleaning Chemicals
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2.2.6.4
Personnel Hygiene and Welfare
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2.2.6.4.1
Processing Practices
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2.2.6.4.2
Illness and Injury Control
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2.2.6.4.3
First Aid
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2.2.6.4.4
Proper Hand Washing
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2.2.6.4.5
Clothing
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2.2.6.4.6
Protective Clothing Maintenance
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2.2.6.4.7
Jewellery and Personal Effects
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2.2.6.4.8
Visitors
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2.2.6.4.9
Welfare Areas and Provisions
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2.2.6.4.10
Break Areas
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2.2.6.4.11
Toilet Facilities
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2.2.6.5
Utilities (Water, Ice, Steam, Air and Processing Gases)
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2.2.6.5.1
Supply
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2.2.6.5.2
Analyses
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2.2.6.5.3
Delivery System Protection
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2.2.6.5.4
Treatment
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2.2.6.5.5
Ice and Steam
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2.2.6.5.6
Air & Gases
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2.2.6.6
Transportation and Storage
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2.2.6.6.1
Outbound Loading
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2.2.6.6.2
Transit
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2.2.6.6.3
Inbound Unloading
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2.2.6.6.4
Chilling, Freezing and Refrigerated Storage
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2.2.6.6.5
Dry Storage
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2.2.6.6.6
Controlled Atmosphere Storage
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2.2.6.6.7
Storage of Equipment and Containers
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2.2.6.6.8
Storage of Non-Food Chemicals and Hazardous Substances
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2.2.6.6.9
Temporary Storage Provisions
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2.2.7
Contamination Control
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2.2.7.1
Process and Product Flow
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2.2.7.2
Personnel Flow
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2.2.7.3
Incompatible Material and Equipment Flow
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2.2.7.4
Laboratory controls (where present)
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2.2.7.4.1
Location and Restrictions
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2.2.7.5
Sensitive Product Control Measures
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2.2.7.6
Control of Contamination during Material Conditioning (Thawing or Tempering)
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2.2.7.6.1
Use of Water for Material Conditioning
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2.2.7.6.2
Use of Ambient Space or Air for Material Conditioning
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2.2.8
Foreign Material Prevention, Detection and Control
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2.2.8.1
Foreign Material Prevention
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2.2.8.1.1
Glass and Brittle Material Control
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2.2.8.1.2
Wood Control
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2.2.8.1.3
Lubricant Control
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2.2.8.2
Foreign Material Detection
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2.2.8.3
Control of Foreign Material Incidents
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2.2.9 Waste
Management and Control
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2.2.9.1
Waste Collection
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2.2.9.2
Waste Handling Equipment and Areas
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2.2.9.3
Waste Disposal and Inspections
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2.3 SSQA
Step 3 – Implement Team Mobilization to Action through Tracking of
Exceptional Success – “Team-MATES”
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Tracking of
Exceptional Success
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SSQA
Employee Incentive Program (Optional)
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Pre-Requisites and Agreements
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2.4 SSQA
Step 4 – Implement Entire Chain Engagement –“Enti-CE”
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2.4.1
Internal Team Development and Engagement
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2.4.2
Selecting and Enlisting the Chain Partners
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2.4.3
Product Failure Liability
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2.4.4
Supply Chain Management
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2.5 SSQA
Step 5 – Implement Failure Analysis and Control Tracking System – “FACTS”
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2.5.1 Supplied Material Failures
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2.5.2 Food
Safety and Quality Deviation Incidents
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2.5.3 Food
Safety and Quality Pre-requisite or Practice Infraction
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2.5.4
Customer and Regulatory Authorities Feedback
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2.6 SSQA
Step 6 – Implement Continuing Analysis of Realized Effectiveness and
Efficiencies – “CARE”
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2.6.1 Audit
Program and Categories of Audits
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2.6.1.1
Specialized Audits
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2.6.1.2
Value-Added Audit System:
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2.6.1.3
Non-monotonous Checklists
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2.6.2
Operation Effectiveness and Efficiency Improvements
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2.6.3 Top
Management Review Process
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2.6.4 Cost
and Benefit Analysis
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2.7
Operation Risk Assessment
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2.8
On-going SSQA Management
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2.8.1
Partner Selection and Engagement
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2.8.2
Personnel Training
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2.8.3
Maintenance of Consumer and Consumer Satisfaction
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2.8.4
Internal and External Quality Incident Correction and Tracking
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2.8.5
System Assessment (Audits)
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2.8.6
Regulatory Compliance
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2.8.9
Paperwork and Records Management
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2.9 Change
Management
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Appendices
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Appendix 1
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The Pledge
(an example of a commitment statement)
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Appendix 2
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Procedure
Writing Guide
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Appendix 3
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Function /
Department Reference
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Appendix 4
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Partner
Prioritization Chart
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Appendix 5
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Sample SSQA
Invitation Letter
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Dear
Business partner,
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GCSE-Food
& Health Protection SSQA Collaboration Proposal
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Appendix 6
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Cost of
Quality - Simple Calculation Chart
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Appendix 7
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Paperwork
Reduction Guide
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Paperwork Reduction Guide – A
Sample System Documentation Requirement Chart
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Examples of Redundant Documents
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Appendix 8
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Change
Management: Departmental Approval
Guide
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Additional
Information Resource
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