ISO 22000 Food Safety Management System Manual

If you are searching for an ISO 22000 Food Safety Management System Manual, look no further.  Implementation of our documented, food safety management system will enable you to meet ISO 22000:2005 requirements at a reasonable price.  You will receive sensible procedures which, when implemented, will reduce paperwork to a minimum and will enable you to significantly improve the safety of your products and the quality of your products/services.

Our ISO 22000:2005 Food Safety Management System Manual is designed for small businesses and includes 20 procedures and 47 forms, which you customize specifically for your needs.  As an added bonus, we will also send you free software download links for document management.   

Best of all, due to its unique design, your manual can be uploaded to your company web site and viewed through a web browser or any Smartphone with an internet account.  You can collaborate with your customers, suppliers, and team members anywhere in the world. 

If you are a food manufacturer and will require FSSC 22000 certification, look no further.  Our FSSC 22000 Food Safety Management System Manual is designed for small businesses and includes 25 procedures and 50 forms, which you customize specifically for your needs.  It satisfies ISO 22000:2005 and ISO/TS 22002-1:2009 (PAS 220:2008)  requirements.  As an added bonus, we will also send you free software download links for document management and calibration management.   

Since its foundation in 1901 as the Engineering Standards Committee, BSI Group has grown into a leading global independent business services organization providing standard-based solutions in more than 120 countries.

BSI Group:

• develops private, national and international standards
• certifies management systems and products
• provides product testing services
• provides training and information on standards and international trade
, and
• provides performance management software solutions

Purchase ISO 22000 Standard from BSI

Purchase ISO/TS 22002-1 Specification from BSI

Purchase ISO and FSSC 22000 Certification Services from BSI

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ISO 22000 Consultant

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Food Safety Training

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Supplier Certification and Management Program for Food and Beverages

This Supplier Certification and Management Program was designed specifically for the food and beverage industry.

ISO 22000 is an international standard that defines the requirements for food safety management systems. It applies to all organizations in the food chain.  

The increase in consumer demand for safe food has led the International Organization for Standardization (ISO) to develop the ISO 22000 standard and release it as ISO 22000:2005, Food safety management systems - Requirements for any organization in the food chain. 

The standard builds on generally accepted principles for food safety in the food chain and focuses on identifying and preventing food safety hazards through PRPs (Pre-Requisite Programs) and HACCP (Hazard Analysis and Critical Control Points) plans.  It promotes communication, continual improvement and management and updating of the food safety management system.

What is FSSC 22000?  

FSSC 22000 is a food safety certification scheme established specifically for the food manufacturing industry.  It is based on the existing internationally recognized standard ISO 22000:2005, ISO/TS 22002-1:2009 and ISO/TS 22003:2007.

Manufacturers that are already certified against ISO 22000 will only need a validation of the ISO 22000 audit and an additional review against ISO/TS 22002-1:2009 requirements in order to meet the food safety standard FSSC 22000.

What is ISO/TS 22002-1?  

ISO/TS 22002-1:2009, Prerequisite Programs on food safety -- Part 1: Food manufacturing  specifies requirements for establishing, implementing and maintaining prerequisite programs to assist in controlling food safety hazards in the food manufacturing processes of the food supply chain.  It is applicable to all organizations which are involved in food manufacturing processes and intended to be used in conjunction with ISO 22000.

ISO/TS 22002-1 stipulates:

• construction and layout of buildings and associated utilities
• layout of premises, including workspace and employee facilities
• supplies of water, air, energy and other utilities
• supporting services, including waste and sewage disposal
• suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance
• management of purchased materials
• measures for the prevention of cross contamination
• cleaning and sanitizing
• pest control
• personnel hygiene
• rework
• product recall procedures
• warehousing
• product information and consumer awareness; and 
• food defense, biovigilance and bioterrorism

What is ISO/TS 22003?  

ISO/TS 22003:2007, Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems is a technical specification that defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000:2005 (or other sets of specified FSMS requirements), and provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.

FSMS certification does not attest to the safety or fitness of the products of an organization within the food chain. However, ISO 22000:2005 requires an organization to meet all applicable food-safety-related statutory and regulatory requirements through its management system.

What are the benefits of compliance?

Obtaining ISO 22000 or FSSC 22000 compliance will yield the following benefits to your organization:

·        A systematic approach to identification of food safety hazards, which in turn aids in the development and implementation of proactive control measures.

·        Marketing advantage - increased business

·        Improved efficiency and profitability

·        Increased customer satisfaction

·        Documented system provides useful reference

·        Improved records in case of litigation

·        Responsibilities of personnel clearly defined

·        Improved control during periods of change or growth

·        Improved communication on food safety issues

·        Improved performance from suppliers