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 and 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 of 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.
5.0 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.
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 established and maintains documented plans and
procedures to ensure that processes and sub-processes are
conducted under controlled conditions and yield safe products.
Planning of the realization processes is consistent
with the other requirements of XYZ Company’s food safety
management system.
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 a 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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