Hi shookimogh
1. I keep a master list with revision history for all food safety management system documents and records. For a form/record I would have the document reference, issue or version number, title and date of issue on the form. On the master list, I would record the same information but also the change and reason for it. Some organisations identify owner/authorised by as well.
2. For formulation you can have as many form templates as you want, you just need to control them. I personally prefer to have a common template for all products.
3. For product development you need to have a procedure that includes formal approval of the new product/change by the HACCP team leader or nominee and also a way to manage changes. For this I use a Process Approval Form where relevant personnel sign off the change at each stage of development. It is also useful to have a product development planner of what needs to be done at each stage and what needs to be signed off before progressing to the next stage for example:
Stage 1: Concept/Product Brief
Stage 2: Kitchen Work Stage
Stage 3: Approval of Kitchen Product
Stage 4: Factory Trials
Stage 5: Approval of Factory Product & Product Analysis including Shelf Life/Accelerated Shelf life
Stage 6: Artwork Process
Stage 7: Pre-Production Trials
Stage 8: Product Launch
Stage 9: Post Launch
Kind regards,
Tony