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Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Aim:

Documentation Requirements

1.3

Standards

Participants must produce and implement their own set of operating procedures that incorporate the requirements of this standard.

1.3.1

Standards

The QMS must be appropriately documented. Documentation must refer to all the requirements for the QMS described in section 1.1 • Documents required by the Hazard Analysis Critical Control Point (HACCP) system (see 4.1) are also required

1.3.2

Standards

All records must be kept for a minimum of two years, unless longer periods are required by legislation.