1. 22000 Food Safety Management Systems

2. Introduction The Basics......

3. International Standards for Business, Government and Society
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

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

6. FSSC or ISO ?
Manufacturers can choose ISO or FSSC
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 applies only to food manufacturer, so if you are not a manufacturer, you will use ISO 22000

7. Implementation Techniques An Overview.....

8. Implementation Steps An 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 (Gap Analysis)
A timeline of implementation tasks identified by the Gap Analysis
Development of your HACCP plan
Documentation of your system

9. Implementatio n Steps An overview....
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.

10. Implementation Steps An 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 Steps An 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 Steps An 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 Steps An 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 FSMS
Have a Registrar conduct your registration audit

14. The Requirement s A Summary....

15. Requirements: General A 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: Management A 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: Resources A 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 Realization A 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 Certification, your prerequisite programs must meet the requirements of PAS 220
If you are a manufacturer looking for ISO Certification, use the technical specification ISO/TS :2009

19. Requirements: Product/Service Realization A 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 Product A 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: Validation A 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: Verification A 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: Improvement A 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 Premium Online All-in-One Package and have immediate access to all the expertise and tools you need to get started today! $1497

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

26. Gap Analysis
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 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.

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 Project Manager

28. Online Training Sessions
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.

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
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