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Food Safety Management System, FSMS (FSSC 22000) (Prerequisite Program…
Food Safety Management System, FSMS (FSSC 22000)
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HACCP
- Conduct a hazard analysis and identify the preventive measures
- Determine the critical control points (CCPs) - CCP Decision Tree from the Codex Alimentarius Guidelines
- Establish critical limits for each critical control point
- Establish critical control point monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record keeping and documentation procedures
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- On-site confirmation of flow diagram
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Quality
Stability
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Establish retest period for drug substance or shelf life for drug product based on climatic zone 1 and 2. Total 4 climatic zone
Temperature, Humidity and Light
Drug substance
Identify likely degradation products, establish degradation pathway, validate stability indicating power of analytical procedures used
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Testing to evaluate drug substance susceptibility to hydrolysis across a range of pH in solution or suspension
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Intermediate study on 3 batches of drug substance (pilot scale by same synthetic route, method of manufacture similar to production batches)
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Physical, chemical, biological, microbiological attributes
Testing frequency of every 3 months over first year, every 6 months over second year
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Other condition 5+-3degree(refrigerator), and -20+-5 degree (freezer)
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Drug product
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Physical, chemical, biological, microbiological attributes
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Significant change is
1)5% assay change or out of potency requirement
2) Related Imps OOS
3)Failure in physical attributes (color, caking), pH, dissolution form (tablet, capsules, solution, cream)
Similar to drug substance. Testing frequency of every 3 months over first year, every 6 months over second year
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Method validation
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Parameter (SLAPDQ)
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Precision
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Intermediate Precision (days, analysts, equipments)
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Quality Policy Statement
quality and safe product based on Customer, Legal and Regulatory Requirement. Focus on continuous improvement
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