Feed Mill Ingredients

A. Policy, Management, Control of Documents & Records, Communication and Review

A safe feed ingredient policy has been defined, communicated, reviewed and implemented by management.

Document control procedures are in place, and documents are accessible to appropriate personnel.

The Safety Hazards listed by Company Guidelines have been identified, reviewed and have control procedures, where applicable.

Records retention procedures are defined and followed.

The following records are maintained as appropriate to the product: (medicated feed, formula/mixing instructions, production records, label files).

Responsible personnel review the following: audit results, customer feedback, process performance and product conformity, status of preventive and corrective actions, follow-up action from previous management reviews, planned changes that could affect the feed system and recommendations for improvement.

B. Employee -Training

Personnel are competent for assigned tasks and have been trained.

Job descriptions are available that include the responsibility and skills required by the employee.

Personnel are properly trained in personal hygiene, where appropriate, to avoid contamination.

C. Facility Planning and Control

A team has been formed to identify, evaluate, and control feed iand food safety hazards.

Check points where hazards may enter the facility are identified and controlled.

Verification, monitoring, inspection, and test activities have been determined specific to the need of the product.

Does the facility have an internal audit system?

Does the facility have 3rd party audits performed?

D. Manufacturing & Processing

Records are maintained for each product which includes product specifications, formulation, label, and special manufacturing instructions.

Procedures exist to monitor and measure the manufacturing processes.

Documentation present for such processes.

E. Monitoring Devices

Monitoring procedures have been established to evaluate incoming raw materials and finished products, where appropriate.

Scheduled monitoring activities have been established and should include incoming raw material evaluation and finished product evaluation.

Ingredient and finished product assessments are performed on a scheduled basis, where appropriate.

Microbial tests are performed on ingredients and finished product

F. Infrastructure - Building, Equipment and Grounds

Procedures exist for the review and evaluation of feed and food safety hazards in the event of new or changed facilities or equipment.

Buildings, equipment and grounds are adequately and routinely maintained.

Buildings are of suitable construction to minimize access by pests.

Buildings provide adequate space and lighting.

Equipment possesses the capability to produce a homogenous product that is safe.

All equipment is of suitable size, design, construction, precision, and accuracy for its intended use.

All equipment is maintained to prevent lubricants and coolants introduction as unsafe additives to finished products.

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