ISO 22000: 2005 for Bakery industry
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Transcript of ISO 22000: 2005 for Bakery industry
ISO:22000:2005
Food safety hazards
*IDENTIFIED
*EVALUATED &
*CONTROLLED.
Appropriate communication
Periodic evaluation & updating FSMS.
FOOD SAFETY MANAGEMENT SYSTEM
Management Responsibility
SUPPLIERS & CONTRACTORS
CUSTOMERS & CONSUMERS
STATUTORY & REGULATORY AUTHORITIES
OTHER ORGANIZATION
Statements of a FOOD SAFETY
POLICY and OBJECTIVES
PROCEDURES & RECORDS
DOCUMENTS
PLANNING & REALIZATION OF
SAFE PRODUCTS
Introduction of food safety hazards
contamination
Biological Chemical Physical Cross contamination
HYGIENE
“ NO WORKPLACE IS EXEMPT
ACCIDENTS”
ACCIDENTS CAN HAPPEN WITH
ANYONE
ANYWHERE
ANYTIME
COMMON HAZARDS
ELECTRIC SHORT CIRCUIT
THINGS TO DO….
HAZARD AWARENESS
TRAINING
INSPECTION
REGULAR SAFETY & HEALTH
RESOURCE
MANAGEMENT
RECEIVING AREA
STORAGE
SORTING
PREPARATION MIXING
PROCESSING
BAKING
PACKAGING STORAGE
WASHROOM
WASHROOM
NONSLIPPERY FLOOR
Identification of Critical control points (CCP)
Determination of critical limits for Critical Control Points.
MONITORING.
CORRECTIVE ACTION.
PLAN
DO
CHECK
ACT
INTERNAL AUDIT
EVALUATION ANALYSIS
FSMS VERIFICATION
IMPROVEMENT
CONTINUAL IMPROVEMENT.
UPDATING THE FOOD SAFETY MANAGEMENT SYSTEM