1. Guide to Implementing ISO 220000:2005 for the Food Safety Team

2. Implementing ISO 22000
The next step is to integrate the ISO 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 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
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3. ISO 22000 Standard – Section 5: Management Responsibility
ISO Section
ISO Manual
Reference
ISO 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
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4. ISO 22000 Standard – Section 7: Planning and Realisation of Safe Products
ISO Section
ISO Manual
Reference
ISO 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
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5. ISO 22000 Standard – Section 7: Planning and Realisation of Safe Products
ISO Section
ISO Manual
Reference
ISO 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
Corrections
QM025
QM026
Control of Non Conforming Product
Corrective Action and Preventive Action
Corrective Actions
Handling of Potentially unsafe products
Withdrawals
QM027
QM028
Control of Non-Conforming Product
Crisis Management
Product Recall
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6. ISO 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.
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7. ISO 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.
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8. ISO Implementation
The food safety team select and assess control measures for each food safety hazard using the HACCP calculator
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9. ISO 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
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