Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 420 views

    ISO 22000 - Documentation Requirement Summary

    Uploaded by

    minhajurrehman
    This document outlines the documentation requirements for an ISO 22000 food safety management system. It includes sections on the food safety management system documentation, management responsibility, resource management, planning and realization of safe products. Key requirements include defining the food safety policy and objectives, procedures for document and record control, communication both internally and externally, hazard analysis, establishing prerequisite programs, and developing a HACCP plan. The document provides detailed guidance on the information that should be included in each section.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    ISO 22000 - Documentation Requirement Summary

    Uploaded by

    minhajurrehman
    420 views10 pages
    This document outlines the documentation requirements for an ISO 22000 food safety management system. It includes sections on the food safety management system documentation, management responsibility, resource management, planning and realization of safe products. Key requirements include defining the food safety policy and objectives, procedures for document and record control, communication both internally and externally, hazard analysis, establishing prerequisite programs, and developing a HACCP plan. The document provides detailed guidance on the information that should be included in each section.

    Original Description:

    dfredssd

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document outlines the documentation requirements for an ISO 22000 food safety management system. It includes sections on the food safety management system documentation, management responsibility, resource management, planning and realization of safe products. Key requirements include defining the food safety policy and objectives, procedures for document and record control, communication both internally and externally, hazard analysis, establishing prerequisite programs, and developing a HACCP plan. The document provides detailed guidance on the information that should be included in each section.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    420 views10 pages

    ISO 22000 - Documentation Requirement Summary

    Uploaded by

    minhajurrehman
    This document outlines the documentation requirements for an ISO 22000 food safety management system. It includes sections on the food safety management system documentation, management responsibility, resource management, planning and realization of safe products. Key requirements include defining the food safety policy and objectives, procedures for document and record control, communication both internally and externally, hazard analysis, establishing prerequisite programs, and developing a HACCP plan. The document provides detailed guidance on the information that should be included in each section.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 10
    At a glance
    Powered by AI
    The key takeaways from the document are that it outlines the documentation requirements and procedures that must be established and followed to comply with the ISO 22000 food safety standard. This includes defining the food safety management system scope, establishing food safety policies and objectives, controlling documents and records, ensuring management commitment and communication, implementing HACCP plans, and establishing traceability and product withdrawal systems.

    The main documentation requirements according to the standard are to establish procedures to define controls on reviewing, approving, and changing documents as well as identifying, storing, protecting, retrieving, retaining, and disposing of records.

    The main responsibilities of top management regarding food safety are to provide evidence of supporting food safety objectives, establish the food safety policy, conduct management reviews, and ensure availability of resources.

    ISO 22000 Food Safety

    Management System
    Documentation Requirement Summary
    Serial
    No.

    Section
    No.

    Section
    Name

    Food
    Safety
    Manage
    ment
    System
    Food
    Safety
    Manage
    ment
    System
    Food
    Safety
    Manage
    ment
    System
    Documen
    tation
    Require
    ments
    Documen
    tation
    requirem
    ents
    Manage
    ment
    Responsi
    bility

    Compliance
    with relevant
    Intraweb
    Document

    Sub
    Section
    No.

    Sub
    Section
    Name

    4.1

    General
    Require
    ments

    The organization shall define the scope of the


    Food safety management system.

    4.2.1 (a)

    General

    Food safety policy

    4.2.1 (a)

    General

    Objectives related to food safety policy

    4.2.2

    Control
    of
    documen
    ts
    Control
    of
    records

    A documented procedure shall be established to


    define controls on review of documents, approval
    of documents, availability of documents, change
    control etc.

    Intra web policy


    (ISO 9001 4.2.3)

    A documented procedure shall be established to


    define the controls needed for the identification,
    storage, protection, retrieval, retention time and
    disposition of records.

    Intra web policy


    (ISO 9001 4.2.4)

    Manage
    ment
    Commit
    ment

    Top management shall provide evidence


    showing food safety is supported by the business
    objectives of the organization,

    SPL vision and


    mission

    4.2.3

    5.1

    Description

    c) establishing the food safety policy,


    d) conducting management reviews, and
    e) ensuring the availability of resources

    ISO 22000 Food Safety


    Management System
    3

    Manage
    ment
    Responsi
    bility

    5.1

    Manage
    ment
    Commit
    ment

    Top management shall provide the food safety


    policy,

    SPL food safety


    policy and food
    safety manual

    5.2

    Food
    Safety
    Policy

    Top management shall define, document and


    communicate its food safety policy

    Food safety
    policy and food
    safety manual

    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility

    5.6.1 (a)

    External
    Commun
    ication

    Procedure for communication with

    External
    Commun
    ication

    Procedure for communication with

    Manage
    ment
    Responsi
    bility

    5.6.1 (b)

    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi

    5.6.1 (c)

    External
    Commun
    ication

    suppliers and contractors,


    b) customers or consumers
    c) Statutory and regulatory authorities

    customers or consumers (in particular in relation


    to production information including instructions
    regarding intended use, specific storage
    requirements, and shelf life) this also includes
    enquiries, contracts or order handling
    mechanism, customer feedback and customer
    complaints.
    Procedure for communication with

    Vender
    evaluation, shop
    opening form,
    distributor notice
    forms, customer
    feedback forms
    Vender
    evaluation, shop
    opening form,
    distributor notice
    forms, customer
    feedback forms

    Statutory and regulatory authorities

    5.6.2 (a)

    Internal
    Commun
    ication

    The food safety team is informed about products


    or new products.

    New products,
    reciepeies

    5.6.2 (b)

    Internal
    Commun
    ication

    The food safety team is informed about raw


    materials, ingredients and services

    Raw materials
    Change in
    ingredients

    5.6.2 (c)

    Internal
    Commun
    ication

    The food safety team is informed production


    systems and equipment;

    Production
    processes

    ISO 22000 Food Safety


    Management System
    9

    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Manage
    ment

    5.6.2 (d)

    Internal
    Commun
    ication

    The food safety team is informed about


    production premises, location of equipment,
    surrounding environment;

    Engineering
    drawings

    5.6.2 (e)

    Internal
    Commun
    ication

    The food safety team is informed about cleaning


    and sanitation programmes;

    Fumigation
    Cleaning
    Hygeiene

    5.6.2 (f)

    Internal
    Commun
    ication

    The food safety team is informed about


    packaging, storage and distribution systems;

    5.6.2 (g)

    Internal
    Commun
    ication

    The food safety team is informed about


    personnel qualification levels and/or allocation of
    responsibilities and authorizations;

    5.6.2 (h)

    Internal
    Commun
    ication

    The food safety team is informed about


    statutory and regulatory requirements;

    5.6.2 (i)

    Internal
    Commun
    ication

    The food safety team is informed about


    knowledge regarding food safety hazards and
    control measures;

    5.6.2 (j)

    Internal
    Commun
    ication

    The food safety team is informed about


    customer, sector and other requirements that the
    organization observes;

    5.6.2 (k)

    Internal
    Commun
    ication

    The food safety team is informed about


    relevant enquiries from external interested
    parties;

    5.6.2 (l)

    Internal
    Commun
    ication

    The food safety team is informed about


    complaints indicating food safety hazards
    associated with the product;

    5.6.2 (m)

    Internal
    Commun

    The food safety team is informed about


    other conditions that have an impact on food

    Logistics

    PSQCA
    PFA
    PCSIR

    ISO 22000 Food Safety


    Management System

    Responsi
    bility
    Manage
    ment
    Responsi
    bility
    Resource
    Manage
    ment
    Resource
    Manage
    ment

    ication

    safety

    Emergen
    cy
    prepared
    ness and
    response
    Human
    Resource
    - General
    Compete
    nce,
    awarenes
    s&
    training
    Compete
    nce,
    awarenes
    s&
    training
    Compete
    nce,
    awarenes
    s&
    training
    Pre
    requisite
    program
    mes

    Procedure to manage potential emergency


    situations and accident that can impact food
    safety

    7.2.3 (b)

    Pre
    requisite
    program
    mes

    Lay-out of premises, including workspace and


    employee facilities

    7.2.3 (c)

    Pre

    Supplies of air, water, energy and other utitlieis

    5.7

    14

    6.2.1

    15

    15

    Resource
    Manage
    ment

    6.2.2 (b)

    15

    Resource
    Manage
    ment

    6.2.2 (c)
    6.2.2 (g)

    16

    7.2.3 (a)

    16

    16

    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products
    Planning

    6.2.2 (a)

    Appropriate education, training, skills and


    experience shall be maintained.
    Documentation of necessary competencies for
    personnel whose activities have an impact on
    food safety

    Provide training or take other action to ensure


    personnel have the necessary competencies

    ensure that personnel responsible for monitoring,


    corrections and corrective actions of the food
    safety management system are trained and
    appropriate training records are maintained.
    Construction and layout of buildings and
    associated utilities

    BCP, DRP, First


    Aid plan

    HR records

    ISO 22000 Food Safety


    Management System

    16

    16

    16

    16

    16

    16

    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati

    requisite
    program
    mes

    7.2.3 (d)

    Pre
    requisite
    program
    mes

    Supporting services, including waste and sweage


    disposal

    7.2.3 (e)

    Pre
    requisite
    program
    mes

    The suitability of equipment and its accessability


    for cleaning, maintenance and preventive
    maintenance.

    7.2.3 (f)

    Pre
    requisite
    program
    mes

    Management of purchased materials (e.g. raw


    materials, ingredients, chemicals and
    packaging), supplies (e.g. water, air, steam and
    ice), disposals (e.g. waste and sewage) and
    handling of products (e.g. storage and
    transportation)

    7.2.3 (h)

    Pre
    requisite
    program
    mes

    Cleaning and sanitizing

    7.2.3 (i)

    Pre
    requisite
    program
    mes

    Pest control

    7.2.3 (j)

    Pre
    requisite
    program

    Personnel hygiene

    ISO 22000 Food Safety


    Management System

    18

    19

    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products

    mes

    7.3.3.1

    Raw
    material,
    ingredien
    ts &
    product
    contact
    material

    Planning
    &
    Realizati
    on of
    safe
    products

    7.3.3.2

    Character
    istics of
    end
    product

    Planning
    &
    Realizatio
    n of safe
    products

    7.4.3

    Hazard
    Assessm
    ent

    All raw materials, ingredients and productcontact materials shall be described in


    documents to the extent needed to conduct the
    hazard analysis including the following, as
    appropriate:
    a) biological, chemical and physical
    characteristics;
    b) composition of formulated ingredients,
    including additives and processing aids;
    c) origin;
    d) method of production;
    e) packaging and delivery methods;
    f) storage conditions and shelf life;
    g) preparation and/or handling before use or
    processing;
    h) food safety-related acceptance criteria or
    specifications of purchased materials and
    ingredients appropriate to their intended uses.
    The organization shall identify statutory and
    regulatory food safety requirements related to the
    above.
    The characteristics of end products shall be
    described in documents to the extent needed to
    conduct the hazard analysis, including
    information on the following, as appropriate:
    a) product name or similar identification;
    b) composition;
    c) biological, chemical and physical
    characteristics relevant for food safety;
    d) intended shelf life and storage conditions;
    e) packaging;
    f) labeling relating to food safety and/or
    instructions for handling, preparation and usage;
    g) method(s) of distribution
    Methodology used for hazard assessment shall
    be described.

    Raw materials
    sheets

    Product
    brochures

    QA/QC
    assessment sheets

    ISO 22000 Food Safety


    Management System
    20

    21

    22

    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products

    7.3.5.1

    Flow
    diagrams

    Flow diagrams shall be prepared for the products


    or process categories covered by the food safety
    management system.

    7.5

    Establish
    ing the
    operation
    al
    Prerequis
    ite
    Program
    me
    (PRPs)

    Planning
    &
    Realizati
    on of
    safe
    products

    7.6.1

    HACCP
    Plan

    The operational PRPs shall be documented and


    shall include the following information for each
    program:
    a) food safety hazard(s) to be controlled by the
    program ;
    b) control measure(s);
    c) monitoring procedures that demonstrate that
    the operational PRPs are implemented;
    d) corrections and corrective actions to be taken
    if monitoring shows that the operational PRPs
    are not in control;
    e) responsibilities and authorities;
    f) record(s) of monitoring
    The HACCP plan shall be documented and shall
    include the following information for each
    identified critical control point (CCP):
    a) food safety hazard(s) to be controlled at the
    CCP
    b) control measure(s)
    c) critical limit(s)
    d) monitoring procedure(s)
    e) corrections and corrective action(s) to be
    taken if critical limits are exceeded
    f) responsibilities and authorities;
    g) record(s) of monitoring

    ISO 22000 Food Safety


    Management System
    7

    7.6.5

    Actions
    when
    monitori
    ng results
    exceeds
    critical
    limits

    Documented proceures shall be established and


    maintained for the appropriate handling of
    potentially unsafe products to ensure that they
    are not released until they have been evaluated.

    Actions
    when
    monitori
    ng results
    exceed
    critical
    limits
    Traceabil
    ity
    system

    Documented procedures shall be established


    and maintained for the appropriate handling of
    potentially unsafe products to ensure that they
    are not released until they have been evaluated.

    23

    Planning
    &
    Realizati
    on of
    safe
    products

    7.6.5

    26

    Planning
    &
    Realizati
    on of
    safe
    products

    7.9

    27

    Planning
    &
    Realizati
    on of
    safe
    products

    7.10.1

    Control
    of nonconformi
    ty Correctio
    ns

    The organization shall establish and apply a


    traceability system that enables the identification
    of product lots and their relation to batches of
    raw materials, processing and delivery records.
    The traceability system shall be able to identify
    incoming material from the immediate suppliers
    and the initial distribution route of the end
    product.
    The organization shall ensure that when critical
    limits for CCP(s) are exceeded, or there is a loss
    of control of operational PRP(s), the products
    affected are identified and controlled with regard
    to their use and release.
    A documented procedure shall be established
    and maintained defining
    a) the identification and assessment of affected
    end products to determine their proper handling,
    and
    b) a review of the corrections carried out

    Damage and
    quarantine

    ISO 22000 Food Safety


    Management System
    27

    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products
    Planning
    &
    Realizati
    on of
    safe
    products

    7.10.1

    27

    27

    27

    Planning
    &
    Realizati
    on of
    safe
    products

    7.10.3.2

    27

    Planning
    &
    Realizati
    on of
    safe
    products

    7.10.4

    7.10.2

    7.10.3.2

    Control
    of nonconformi
    ty Correctio
    ns
    Correctiv
    e actions

    All corrections shall be approved by the


    responsible persons.

    Documented procedures shall specify


    appropriate actions to identify and eliminate the
    cause of detected nonconformities, to prevent
    recurrence, and to bring the process or system
    back into control after nonconformity is
    encountered.

    Damage
    inspection
    qurantine

    Handling
    of
    potentiall
    y unsafe
    products

    evaluatio
    n for
    release
    Handling
    of
    potentiall
    y unsafe
    products

    evaluatio
    n for
    release
    Withdra
    wals

    The results of sampling, analysis and/or other


    verification demonstrate that the affected lot of
    product complies with the identified acceptable
    levels for the food safety hazar(s) concerned.

    Qurantine

    Documented procedure for reprocessing or


    further processing within or outside the
    organization to ensure that the food safety
    hazard is eliminated or reduced to acceptable
    levels and procedure for destruction and/or
    disposal as waste.

    Damage
    inspection and
    distruction and
    reprocessing
    policy

    Documented procedures for product withdrawals


    and recalls as well as control on affected lots.

    DOP
    JDs

    ISO 22000 Food Safety


    Management System
    8.3

    Control
    of
    monitori
    ng and
    measure
    ments

    Records of results of calibration and verification


    shal be maintained.

    You might also like