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22000 Food Safety Management Systems

22000 Food Safety Management Systems. Introduction The Basics. What is ISO?. The International Organization for Standardization (ISO) creates many different types of standards ISO is made up of standards institutes from 154 different countries

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22000 Food Safety Management Systems

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  1. 22000 Food Safety Management Systems

  2. IntroductionThe Basics......

  3. What is ISO? • The International Organization for Standardization (ISO) creates many different types of standards • ISO is made up of standards institutes from 154 different countries • Member countries work together to develop and approve standards International Standards for Business, Government and Society www.iso.ch

  4. What is ISO 22000? • It is a Food Safety Management System (FSMS) that uses a management systems approach as well as a HACCP process. • The goal of ISO 22000 is to provide one internationally recognized standard for a food safety management system that can be applied to any organization in the food chain.

  5. What is FSSC 22000? • FSSC 22000 is a Food Safety Certification Scheme that uses ISO 22000 and PAS 220 • PAS 220 specifies requirements for Prerequisite Programs for food manufacturers • This document was added to ISO 22000 to create a system that could be benchmarked by the Global Food Safety Initiative

  6. FSSC 22000 or ISO 22000? • Manufacturers can choose ISO 22000 or FSSC 22000 • If your customers want a GFSI registration scheme then you will use FSSC 22000 • You will need to evaluate your market and determine which standard is most appropriate • FSSC 22000 applies only to food manufacturer, so if you are not a manufacturer, you will use ISO 22000

  7. Implementation TechniquesAn Overview.....

  8. Implementation StepsAn overview.... • You will need to develop an implementation plan that covers: • Education on the requirements of the standard • A comparison of your current system to the requirements of ISO/FSSC 22000 (Gap Analysis) • A timeline of implementation tasks identified by the Gap Analysis • Development of your HACCP plan • Documentation of your system

  9. Assign a Food Safety Management Team • This team will be active in the design and development of the FSMS and participate in the continued management of the system • Assign a Management Team (22000 Steering Team) • This team will be active in both the development of and the ongoing management of the FSMS. Implementation Steps An overview....

  10. Implementation StepsAn overview.... • The Management Team will act as a steering team for the project, assigning responsibilities, providing resources and coordinating the project • The Management Team can assign task teams to work on specific processes that must be designed and documented for the FSMS

  11. Implementation StepsAn overview.... • Each task team will evaluate the current process that they are assigned to versus the requirements of the standard. • Use information from the Gap Analysis • Modify the process to meet requirements • Document and Implement the process • Submit to Management Team for review and approval

  12. Implementation StepsAn overview.... • After the task teams have designed and documented the new or modified process, it must be implemented. • Train all employees that are involved in performing the process • When required processes have all been implemented, start your internal audit program and management review meetings

  13. Implementation StepsAn overview.... • Use information from internal audits and management review to make improvements to the FSMS. Run your system long enough to generate records for the Registrar to audit • Make sure all employees are trained on your 22000 FSMS • Have a Registrar conduct your registration audit

  14. TheRequirementsA Summary....

  15. Requirements: GeneralA Summary.... • The organization must develop an effective system that meets the requirements of the Standard and document, implement and maintain the system. • The system must be evaluated and updated to stay current

  16. Requirements: ManagementA Summary.... • Management must be involved in and committed to the FSMS. They will write the Food Safety Policy and be responsible for making sure it is communicated and implemented. • Top Management must be involved in the design and implementation of the FSMS. Many specific responsibilities are assigned to Top Management to ensure their input and participation. • After implementation Management will conduct management review to ensure continued effectiveness of the system.

  17. Requirements: ResourcesA Summary.... • The FSMS must clarify what resources, human and physical are required to create safe product. • During development of the system you will determine how to ensure competent personnel, identify training that is required, and identify the infrastructure and work environment required

  18. Requirements: Product/Service RealizationA Summary.... • Your organization will need to plan all of the processes that go into making your product to ensure that it is safe. • Prerequisite programs will be established, implemented and evaluated on an ongoing basis. • If you are looking for FSSC 22000 Certification, your prerequisite programs must meet the requirements of PAS 220 • If you are a manufacturer looking for ISO 22000 Certification, use the technical specification ISO/TS 22002-1:2009

  19. Requirements: Product/Service RealizationA Summary.... • Establish and document a system for: • Collecting preliminary information for hazard analysis • Conducting hazard analysis • Establishing and maintaining the HACCP plan • Conducting verification activities • Tracing product, materials and distribution

  20. Requirements: Nonconforming ProductA Summary.... • Establish and document a system for controlling all nonconforming product • When a critical control point is exceeded, potentially unsafe product must be identified, assessed, controlled and dispositioned appropriately. • An established withdrawal process is necessary so quick action can be taken if needed. • Identify corrections and corrective actions to be taken to eliminate the nonconformity and the cause of the nonconformity.

  21. Requirements: ValidationA Summary.... • Establish and document a process to validate control measures before they are implemented. • Plan for revalidation when changes are made. • Ensure that all measuring and monitoring devices and methods are capable of providing the accuracy needed.

  22. Requirements: VerificationA Summary.... • Establish and document an internal audit process. • Train auditors, and plan internal audits to establish an audit program to measure the effectiveness of the FSMS. • Implement a process for the food safety team to evaluate and analyze verification results and take any necessary actions.

  23. Requirements: ImprovementA Summary.... • Continually improve the FSMS through the use of: • Management review • Internal audits • Corrective actions • Verification results • Validation Results • Update the FSMS

  24. 22000 All-in-One Package Simplify Your Project.... Sign your facility up for the 22000 Premium Online All-in-One Package and have immediate access to all the expertise and tools you need to get started today! $1497

  25. When you select “Getting Started” the Premium Online Package will guide you through an introduction to the program, contents, organization and steps for 22000 implementation. • It will also present you with the Online training “Understanding 22000 Food Safety Management Systems” Getting Started

  26. Select “Gap Analysis” to be coached through your analysis of your current system versus the requirements of the standard. • This section provides a Gap Audit Plan, ISO 22000 Checklist, PAS 220 Checklist, and guidance on planning and conducting the Gap Analysis. • The information will be used to complete your project plan and timeline. Gap Analysis

  27. Procedure Downloads • 22000 Project Manager includes a completely documented Food Safety Management System: • Food Safety Manual • Procedures • Forms • The documents are in Microsoft Word and Excel for easy editing • Customize the procedures for your organization using the instructions and task lists provided in each procedure chapter of 22000 Project Manager

  28. Throughout your project you will have access to Online Training sessions for your management team, food safety team, employees and internal audit team. • As the project manager, you will be able to assign students to each training session. Online Training Sessions

  29. Online Internal Auditor Training The participant will be coached through a practice audit of your facility. • This computerized training program will prepare your internal audit team to conduct internal audits of your FSMS. Learn: • *Requirements of ISO 22000 • *Principles of HACCP • *Prerequisite Programs • *Internal Auditing Requirements/ Techniques

  30. Get all the tools you need to prepare your company for 22000 Registration Sign up today At: www.22000-Tools.com Guidance, Documentation, Training, Checklists and More.. 22000 Premium All-in-One

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