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

2. 2. QUALITY MANAGEMENT SYSTEM 2.1Quality and Pet food safety Policy and Objectives 2.2Pet Food Safety and Quality Management Manual 2.3Organisational Structure, Responsibility and Management Authority 2.4Management review 2.5Quality and Pet Food Safety Procedures 2.6Documentation Control 2.7Quality and Pet Food Safety Records

3. 2. QUALITY MANAGEMENT SYSTEM 2.8Specifications and customer requirements/contract review 2.9Customer satisfaction 2.10Internal Audit and other verification of quality and pet food safety system 2.11Corrective/preventive actions 2.12Complaint handling 2.13Continuous improvement 2.14Internal Communication 2.15External Communication (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 and Pet food safety Policy and Objectives To assure that, when eaten according to its intended use, the pet food will not harm the animal What is the major objective? Clearly defined and documented: Produce safe and legal products Responsibility towards its customers Continuous review, improvement and communication Senior management commitment

6. 2.2 Pet Food Safety and Quality Management Manual 2.3 Organisational Structure, Responsibility and Management Authority 2.2 Working methods in line with FEDIAF Code 2.3 Structure clearly documented Job description and responsibility chart Directors provide adequate resources How to monitor operations/trigger corrective actions Information system of relevant issues

7. 2.4 Management review 2.5Quality and Pet Food Safety Procedures 2.6Documentation 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, such as OPRPs and CCPs Commercial documents/health certificates

8. 2.7Quality and Pet Food Safety Records 2.8Specifications and customer requirements/contract review 2.7 Demonstrate control of product safety/quality Checks on OPRPs and CCPs, sampling procedures, analyses Review, maintenance, storage of all records Samples kept during normal consumption time 2.8 Adequate specifications for : raw materials; packaging; processing; finished products; transport; etc.

9. 2.9 Customer satisfaction 2.10Internal Audit and other verification of quality and pet food safety system 2.9 Use key performance indicators to monitor customer satisfaction 2.10 Audit critical systems and procedures Carry out internal audits and circulate results Implement corrective actions

10. 2.11 Corrective / preventive actions 2.12 Complaint handling 2.11 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 2.12 Registration and management of complaints System for prompt recall of products Used to improve products, review HACCP and CCPs

11. QUALITY RESULTS Examples include: Monitor pathogen agents and contaminants Analyse trends of the quality parameters Market research Set a goal for quality complaints How to measure quality results?