Guide to Implementing ISO 220000:2005 for the Food Safety Team .

Guide to Implementing ISO 220000:2005 for the Food Safety

Team

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Implementing ISO 22000

The next step is to integrate the ISO 22000 Food Safety Documents into your current system or implement the procedures and records as required. The next few slides show tables that match the ISO 22000 manual top level document templates to the clauses of the ISO 22000:2005 Standard sections:Section 4: Food Safety Management System Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning and Realization of Safe ProductsSection 8: Verification, Validation and Improvement of the Food Safety Management Systemwww.ifsqn.com 211/03/2009

ISO 22000 Standard – Section 5: Management Responsibility

ISO 22000 SectionISO 22000 Manual

ReferenceISO 22000 Manual Document

5. Management Responsibility

5.1 Management Commitment QM006 Management Commitment

5.2 Food Safety Policy QM007Quality and Food Safety Policy/Objectives

5.3 FSQMS Planning QM001 Quality Management System

5.4 Responsibility & Authority

QM008Responsibility, Authority and Communication

5.5 Food Safety Team Leader

5.6 Communication

5.6.1 External Communication

5.6.2 Internal Communication

5.7 Contingency preparedness and response

QM025QM027QM028

Control of Nonconforming Product Crisis ManagementProduct Recall

5.8 Management Review QM009 Management Review

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ISO 22000 Standard – Section 7: Planning and Realisation of Safe Products



7.5 Operational Control7.5 Establishing the Operational

PRPsQM020 HACCP System

7.5 Establishing the Operational Pre-requisites

PRP 001PRP 002PRP 003PRP 004PRP 005PRP 006PRP 007PRP 008PRP 009PRP 010PRP 011PRP 012PRP 013PRP 014PRP 015PRP 016PRP 017PRP 018PRP 019PRP 020PRP 021

Management of Hygiene and HousekeepingManagement of Pest ControlControl of Visitors and ContractorsManagement of CleaningDespatch and DistributionMaintenanceWaste ManagementHygiene PolicyGlass PolicyIngredients Foreign Body Control PolicyMetal DetectionNut Handling ProcedureControl of KnivesControl of Brittle MaterialsGlass & Brittle Material Breakage ProcedureTypes of AllergenStorageAllergen Control ProceduresFood Defence SystemControl of First Aid DressingsHACCP Prerequisites

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ISO 22000 Standard – Section 7: Planning and Realisation of Safe Products



7. Planning and Realisation of Safe Products (ISO 22000)

7.6 Establishing the HACCP plan

QM020 HACCP System

7.7 Updating of preliminary information and documents specifying the PRP(s) and

HACCP plan

QM020 HACCP System

7.8 Verification Planning QM021Verification, Validation and Improvement

7.9 Traceability System QM016 Identification and Traceability

7.10.1 Corrections QM025QM026

Control of Non Conforming ProductCorrective Action and Preventive Action7.10.2 Corrective Actions

7.10.3 Handling of Potentially unsafe products

QM025 Control of Non Conforming Product

7.10.4 WithdrawalsQM025QM027QM028

Control of Non-Conforming ProductCrisis ManagementProduct Recall

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ISO 22000 Implementation

The food safety team should now prepare for your the Hazard analysis by following the next steps in the implementation process:

xviii.The food safety team describe product characteristics for raw materials, ingredients and product contact materials(such as packaging). Key information should be documented usually in specifications and legal food safety requirements identified. The food safety team need to make sure pertinent specifications exist with sufficient details in order that in later stages they will be able to carry out an adequate assessment of the hazards associated with these materials.



For each material the specification should include: Biological, chemical and physical characteristics Composition of formulated ingredients including additives and

processing aids Origin Method of production Delivery method Storage conditions/requirements Details of packaging Preparation and/or handling before use or processing Food Safety Acceptance criteria Intended useAll specifications should be maintained, updated and approved by the

Food Safety Team leader who identifies legal food safety requirements related to the items purchased. Specifications are reviewed and updated when necessary.



xxvii.The food safety team select and assess control measures for each food safety hazard using the HACCP calculator



xlix. The food safety team update the FSMS as necessary by reviewing data collected and information including customer feedback, audit reports, results of verification activities and management review output and decide if the hazard analysis, design of operational PRPs and the HACCP plan need review.

The Food Safety team should meet regularly to review the above and also updates the following information:Confirmation of the members of the Food Safety Team Raw Materials, Ingredients and Product Contact MaterialsEnd Product CharacteristicsIntended UseFlow ChartsDescription of Process StepsControl Measures


Guide to Implementing ISO 220000:2005 for the Food Safety Team .

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