ISO Awareness Program Continue....... What is ISO 22000? ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place. This provides customer confidence in the product. This is becoming more and more important as customers demand safe food and food processors require that ingredients obtained from their suppliers to be safe. What does ISO 22000 require? ISO 22000 requires that you build a Food Safety Management System. This means that you will have a documented system in place and fully implemented throughout your facility that includes: • Effective Prerequisite Programs in place to ensure a clean sanitary environment • A Hazard Analysis and Critical Control Plan developed to identify, prevent and eliminate food safety hazards, • Established documented food safety management system processes to manage food safety throughout your organization - from management and business planning aspects to day to day communication and operations affecting food safety. The ISO 22000 standard contains the specific requirements to be addressed by the Food Safety Management System. The standard requires food safety management system processes including: • Having an overall Food Safety Policy for your organization, developed by top management. • Setting objectives that will drive your companys efforts to comply with this policy. • Planning and designing a management system and documenting the system. • Maintaining records of the performance of the system. • Establishing a group of qualified individuals to make up a Food Safety Team. • Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication. • Having an emergency plan. • Holding management review meetings to evaluate the performance of the FSMS. • Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety. • Implementing Prerequisite Programs. • Following HACCP principles. • Establishing a traceability system for identification of product. • Establishing a corrective action system and control of nonconforming product. • Maintaining a documented procedure for handling withdrawal of product. • Controlling monitoring and measuring devices. • Establishing and maintaining and internal audit program. • Continually updating and improving the FSMS.
Posted on: Fri, 09 Jan 2015 03:47:37 +0000
Trending Topics
Recently Viewed Topics
© 2015