Guide to Implementing ISO 220000:2005 for the Food Safety Team www.ifsqn.com

Implementing ISO 22000 The next step is to integrate the ISO 22000 Food Safety Documents into your current system or implement the procedures and records as required. The next few slides show tables that match the ISO 22000 manual top level document templates to the clauses of the ISO 22000:2005 Standard sections: Section 4: Food Safety Management System Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning and Realization of Safe Products Section 8: Verification, Validation and Improvement of the Food Safety Management System 11/03/2009 www.ifsqn.com

ISO 22000 Standard – Section 5: Management Responsibility ISO 22000 Section ISO 22000 Manual Reference ISO 22000 Manual Document 5. Management Responsibility 5.1 Management Commitment QM006 Management Commitment 5.2 Food Safety Policy QM007 Quality and Food Safety Policy/Objectives 5.3 FSQMS Planning QM001 Quality Management System 5.4 Responsibility & Authority QM008 Responsibility, Authority and Communication 5.5 Food Safety Team Leader 5.6 Communication 5.6.1 External Communication 5.6.2 Internal Communication 5.7 Contingency preparedness and response QM025 QM027 QM028 Control of Nonconforming Product Crisis Management Product Recall 5.8 Management Review QM009 Management Review 11/03/2009 www.ifsqn.com

ISO 22000 Standard – Section 7: Planning and Realisation of Safe Products ISO 22000 Section ISO 22000 Manual Reference ISO 22000 Manual Document 7.5 Operational Control 7.5 Establishing the Operational PRPs QM020 HACCP System 7.5 Establishing the Operational Pre-requisites PRP 001 PRP 002 PRP 003 PRP 004 PRP 005 PRP 006 PRP 007 PRP 008 PRP 009 PRP 010 PRP 011 PRP 012 PRP 013 PRP 014 PRP 015 PRP 016 PRP 017 PRP 018 PRP 019 PRP 020 PRP 021 Management of Hygiene and Housekeeping Management of Pest Control Control of Visitors and Contractors Management of Cleaning Despatch and Distribution Maintenance Waste Management Hygiene Policy Glass Policy Ingredients Foreign Body Control Policy Metal Detection Nut Handling Procedure Control of Knives Control of Brittle Materials Glass & Brittle Material Breakage Procedure Types of Allergen Storage Allergen Control Procedures Food Defence System Control of First Aid Dressings HACCP Prerequisites 11/03/2009 www.ifsqn.com

ISO 22000 Standard – Section 7: Planning and Realisation of Safe Products ISO 22000 Section ISO 22000 Manual Reference ISO 22000 Manual Document 7. Planning and Realisation of Safe Products (ISO 22000) 7.6 Establishing the HACCP plan QM020 HACCP System 7.7 Updating of preliminary information and documents specifying the PRP(s) and HACCP plan 7.8 Verification Planning QM021 Verification, Validation and Improvement 7.9 Traceability System QM016 Identification and Traceability 7.10.1 Corrections QM025 QM026 Control of Non Conforming Product Corrective Action and Preventive Action 7.10.2 Corrective Actions 7.10.3 Handling of Potentially unsafe products 7.10.4 Withdrawals QM027 QM028 Control of Non-Conforming Product Crisis Management Product Recall 11/03/2009 www.ifsqn.com

ISO 22000 Implementation The food safety team should now prepare for your the Hazard analysis by following the next steps in the implementation process: The food safety team describe product characteristics for raw materials, ingredients and product contact materials(such as packaging). Key information should be documented usually in specifications and legal food safety requirements identified. The food safety team need to make sure pertinent specifications exist with sufficient details in order that in later stages they will be able to carry out an adequate assessment of the hazards associated with these materials. 11/03/2009 www.ifsqn.com

ISO 22000 Implementation For each material the specification should include: Biological, chemical and physical characteristics Composition of formulated ingredients including additives and processing aids Origin Method of production Delivery method Storage conditions/requirements Details of packaging Preparation and/or handling before use or processing Food Safety Acceptance criteria Intended use All specifications should be maintained, updated and approved by the Food Safety Team leader who identifies legal food safety requirements related to the items purchased. Specifications are reviewed and updated when necessary. 11/03/2009 www.ifsqn.com

ISO 22000 Implementation The food safety team select and assess control measures for each food safety hazard using the HACCP calculator 11/03/2009 www.ifsqn.com

ISO 22000 Implementation The food safety team update the FSMS as necessary by reviewing data collected and information including customer feedback, audit reports, results of verification activities and management review output and decide if the hazard analysis, design of operational PRPs and the HACCP plan need review. The Food Safety team should meet regularly to review the above and also updates the following information: Confirmation of the members of the Food Safety Team Raw Materials, Ingredients and Product Contact Materials End Product Characteristics Intended Use Flow Charts Description of Process Steps Control Measures   11/03/2009 www.ifsqn.com