ISO 22000 Food Safety Management System Manual
FOOD SAFETY MANAGEMENT SYSTEM MANUAL TABLE OF CONTENTS
APPROVALS
REVISION AND APPROVAL RECORD
1.0 Scope
2.0 References
3.0 Terms an Definitions
4.0 FOOD SAFETY MANAGEMENT SYSTEM
4.1 General Requirements
4.2 Documentation Requirements
5.0 MANAGEMENT RESPONSIBILITY
5.1 Management Commitment
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority
5.5 Food Safety Team Leader
5.6 Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
6.0 RESOURCE MANAGEMENT
6.1 Provision of Resources
6.2 Human Resources
6.3 Infrastructure
6.4 Work Environment
7.0 PLANNING AND REALIZATION OF SAFE PRODUCTS
7.1 General
7.2 Prerequisite Programs (PRPs)
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Levels
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing the Operation Prerequisite Programs (PRPs)
7.6 Establishing the HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for the Monitoring of Critical Control Points
7.6.5 Actions When Monitoring Results Exceeded Critical Limits
7.7 Updating of Preliminary Information Specifying the PRPs and the HACCP Plan
7.8 Verification Planning
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
8.0 VALIDATION, VERIFICATION, AND IMPROVEMENT OF THE FOOD SAFETY MANAGEMENT SYSTEM
8.1 General
8.2 Validation of Control Measures
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis if Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating the Food Safety Management System
1.1
GENERAL
XYZ
Company recognizes its responsibility as a provider of quality food
products/services. To this end, XYZ
Company has developed and documented a food safety management system to better
satisfy the needs of its customers and to improve management of the business.
The safety system complies with the international standard ISO
22000:2005, Food safety management systems – Requirements for any Organization
in the food chain.
This
manual has been prepared to define the safety system, establish responsibilities
of the personnel affected by the system, and to provide general procedures for
all activities comprising the safety system.
In addition, this manual is utilized for the purpose of informing our
customers of the safety system and what specific controls are implemented to
assure product/service quality.
This
manual will be revised as necessary to reflect the safety system currently in
use. It is issued on a controlled
copy basis to all internal functions affected by the safety system and on an
uncontrolled copy basis to customers and suppliers, although it can be issued to
customers on a controlled copy basis upon customer request.
4.2.2
CONTROL OF DOCUMENTS
XYZ Company identifies and controls documents required by
the food safety management system according to the Control of Documents
Procedure. It ensures that
documents:
·
are reviewed and approved for adequacy prior to issue;
·
are updated, reviewed, and approved for re-issue as necessary;
·
are identified with their current revision status;
·
are available at point of use;
·
are legible, readily identifiable, and retrievable;
·
of external origin are identified and their distribution is managed;
·
that are obsolete are prevented from unintended use and are suitably
identified if they are retained for any purpose.
Documents defined as records are managed per the Control
of Records Procedure.
5 MANAGEMENT RESPONSIBILITY
5.1 Management Commitment
XYZ Company’s management
provides evidence of its commitment to the
development, implementation, and continual improvement of the food safety
management system by:
·
demonstrating that food safety is supported by the business objectives of
XYZ Company;
·
communicating to XYZ Company the importance of meeting the requirements
of this International Standard, any statutory and regulatory
requirements, as
well as customer requirements relating to food safety;
·
establishing and documenting the food
safety policy and as described in the Management
Review Procedure;
·
conducting management reviews as described in
the Management Review Procedure; and
·
ensuring the availability of resources.
6.0 RESOURCE MANAGEMENT
6.1 Provision of Resources
XYZ Company shall provide adequate resources for the establishment, implementation, maintenance and updating of the food safety management system.
6.2 Human Resources
6.2.1 General
XYZ
Company management is committed to provide adequate resources to implement and
improve the processes of the food safety management system and promote
customer satisfaction. The food safety team and the other personnel carrying
out activities having an impact on food safety are competent and have
appropriate education, training, skills, and experience.
Where
the assistance of external experts is required for the development,
implementation, operation, or assessment of the food safety management system,
records of agreement or contracts defining the responsibility and authority of
external experts are available. For
details, refer to the Control of Records Procedure.
The
required resources for implementation and improvement of the food safety
management system and for addressing customer satisfaction, may include any of
the following: information,
employees, external experts, infrastructure, work environment, and financial
funds. The principal means for
determining and communicating resource requirements are management reviews of
the food safety management system. For
details, refer to the Management Review Procedure.
The
food safety manager and all management personnel affected by the food safety
management system are responsible for determining resource requirements for the
implementation and improvement of the system.
Resources for designated activities are integrated with the process of
defining and initiating the activity. They
may take the form of personnel assignments, allocation of space or equipment,
training, procurement decisions, budgets, etc.
Allocation
of resources may be documented in the food safety management system manual, operational
procedures, and minutes of meetings, memoranda, or any other form.
Approvals of resource allocations may also be communicated verbally.
7.0
PLANNING AND REALIZATION OF SAFE PRODUCTS
7.1 General
XYZ Company has implemented, operates and ensures the effectiveness of the planned activities and any changes to those activities. This includes PRP(s) as well as operational PRP(s) and/or the HACCP plan.
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1
General
All relevant information that is needed to conduct a hazard analysis is collected, maintained, updated, and documented. Records are maintained per the Control of Records Procedure.
7.3.2
Food Safety Team
XYZ Company has appointed food safety team.
The food safety team is comprised of multi-disciplinary members that posses the required knowledge and experience in developing and implementing the food safety management system. This includes, but is not limited to, XYZ Company’s products, processes, equipment, and food safety hazards within the scope of the food safety management system.
Records that demonstrate that the food
safety team has the required knowledge, skills, and experience are maintained per the Control
of Records Procedure.
8.3
Control of Monitoring and Measuring
XYZ Company ensures that the monitoring and measurement activities are identified and that the necessary monitoring and measuring devices are available to assure conformance of the product to specified requirements. XYZ Company’s Control of Monitoring and Measuring Devices Procedure is used to control measuring and monitoring devices so that measurement capability is consistent with the measurement requirements. Measuring and monitoring devices:
· are calibrated and adjusted periodically or prior to use against devices traceable to the international or national standards;
· are safeguarded from adjustments that would invalidate the calibration;
· are protected from damage and deterioration during handling, maintenance, and storage;
· have the results of their calibration recorded;
· have the validity of previous results re-assessed if they are subsequently found to be out of calibration and corrective action is taken per the Control of Nonconforming Product Procedure.
Software used for monitoring of specified requirements is validated according to defined guidelines prior to release for use in production.
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