ISO 22000 Food Safety Management System Manual 

Training


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 by:

 ·         demonstrating that food safety is supported by the business objectives of XYZ Company;

 ·         communicating to XYZ Company the importance of meeting the requirements of this International Standard, any statutory and regulatory
       requirements, as well as customer requirements relating to food safety;

 ·         establishing and documenting the food safety policy and as described in the Management Review Procedure;

 ·         conducting management reviews as described in the Management Review Procedure; and

 ·         ensuring the availability of resources.

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.   

Order Food Safety Manual here

View sample form here


BSI Food Standards, Training, Assessment and Certification Services


ISO/HACCP Software


Back