1. FEDIAF Code of Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module II Quality Management System

2. 2. QUALITY MANAGEMENT SYSTEM Based on internationally recognised standards such as ISO 9000 series and EU and national implementation 2.1Quality policy and objectives 2.2Quality manual 2.3Organisational structure 2.4Management review 2.5Procedures 2.6Documentation control 2.7Quality records

3. 2. QUALITY MANAGEMENT SYSTEM 2.8Information of Competent Authority 2.9Specifications 2.10Customer satisfaction 2.11Internal audit 2.12Corrective/preventive actions 2.13Complaint handling 2.14Continuous improvement (cont’d)

4. QUALITY STRATEGY – 2 PILLARS Objective Health Hazards: Microbiological Chemical Biological Physical Safety Objective Nutrition Subjective Sensory Convenience Package format Portion size Shelf-life Quality

5. 2.1 Quality policy and objectives Clearly defined and documented Produce safe and legal products Responsibility towards its customers Continuous review, improvement and communication Senior management commitment To assure that, when eaten according to its intended use, the pet food will not harm the animal What is the major objective?

6. 2.2 Quality manual 2.3 Organisational structure 2.2 Working methods in line with FEDIAF Code 2.3 Structure clearly documented Directors provide adequate resources One person responsible for quality/one for production How to monitor operations/trigger corrective actions Job description and responsibility chart Information system of relevant issues

7. 2.4 Management review 2.5 Procedures 2.6 Documentation control 2.4 Quality management system regularly reviewed and improved 2.5 Operate in accordance with written procedures Documents legible, unambiguous and accessible 2.6 Documents, records and data in place & controlled Register purchase, transport, production and sales Documentation on CCPs Commercial doc. + health certificate kept ≥ 2 years

8. 2.7 Quality records 2.8 Information of competent authority 2.7 Demonstrate control of product safety/quality Access to an adequate laboratory Checks on CCPs, sampling procedures, analyse Review, maintenance, storage of all records Records kept for ≥ 2 years for ABPs Samples kept during normal consumption time 2.8 Inform the CA (for ABPs) if a serious animal health or public health hazard is revealed

9. 2.9 Specifications 2.10 Customer satisfaction 2.11 Internal audit 2.9 Adequate specifications: raw materials; packaging; processing; finished products; transport; etc. 2.10 Use KPIs to monitor customer satisfaction 2.11 Audit critical systems and procedures Carry out internal audits and circulate results Implement corrective actions

10. 2.12 Corrective / preventive actions 2.13 Complaint handling 2.12 Assess the cause of non-conformity Problems used to re-engineer processes Corrective actions documented and undertaken timely Preventive measures based on HACCP Production lines based on HACCP study 2.13 Registration and management of complaints System for prompt recall of products Used to improve products, review HACCP and CCPs

11. QUALITY RESULTS Monitor pathogen agents and contaminants Analyse the regularity of the quality level Market research Set a goal for quality complaints How to measure quality results?