Introduction ISO 22000 b
-
Upload
torapora70 -
Category
Documents
-
view
237 -
download
0
Transcript of Introduction ISO 22000 b
-
8/3/2019 Introduction ISO 22000 b
1/24
2007 by Vinca, LLC
Thank you for visiting our site and
welcome to the Introduction to ISO
22000 Presentation that yourequested. For more information
please feel free to contact us at
952-250-7172.
mailto:[email protected]:[email protected]:[email protected]:[email protected] -
8/3/2019 Introduction ISO 22000 b
2/24
2007 by Vinca, LLC
Introduction to ISO 22000
Food Safety Management System
-
8/3/2019 Introduction ISO 22000 b
3/24
2007 by Vinca, LLC
Who is ISO?
The International Organization forStandardization (ISO) creates many
different types of standards.
ISO is made up of Standards Institutesfrom 154 different countries.
Member countries work together to
develop and approve standards.
-
8/3/2019 Introduction ISO 22000 b
4/24
2007 by Vinca, LLC
What is ISO 22000?
It is a Food Safety Management System(FSMS) that uses a management system
approach and HACCP requirements.
The goal is to provide oneinternationally recognized standard for a
food safety management system that can
be applied to any organization in thefood chain.
-
8/3/2019 Introduction ISO 22000 b
5/24
2007 by Vinca, LLC
How does an organization
become ISO 22000 registered?
You need to decide if your goal is ISO22000 compliance-
You implement the system and follow it,
and use self-assesment to demonstrateconformity
Or if your goal is ISO 22000
Registration-A third party Registrar audits your system
and certifies that it is compliant.
-
8/3/2019 Introduction ISO 22000 b
6/24
2007 by Vinca, LLC
Implementation Techniques
-
8/3/2019 Introduction ISO 22000 b
7/24
2007 by Vinca, LLC
Implementation of ISO 22000
You will need to develop an implementationplan that covers:
Education on the contents of the standard
A comparison of your current system to the
requirements of ISO 22000, often called a gapanalysis
A timeline of the implementation steps based onthe gap analysis
Time to run the Food Safety Management System,
collect records and make improvements beforeyour registration audit.
-
8/3/2019 Introduction ISO 22000 b
8/24
2007 by Vinca, LLC
Implementation Steps
Assign a Food Safety Management TeamThis team will be active in the design and
development of the FSMS and participate in the
continued management of the system.
Assign a Management TeamThis team will also be active in both the design
and development and the ongoing management of
the system.
-
8/3/2019 Introduction ISO 22000 b
9/24
2007 by Vinca, LLC
Implementation Steps:
The Management Team will act as asteering 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.
-
8/3/2019 Introduction ISO 22000 b
10/24
2007 by Vinca, LLC
Implementation Steps:
Each task team will evaluate the currentprocess that they are assigned to and the
requirements of the standard.
A new or modified process will bedeveloped, documented and submitted to
the Management Team for review and
approval.
-
8/3/2019 Introduction ISO 22000 b
11/24
2007 by Vinca, LLC
Implementation Steps
After the task teams have designed anddocumented a new or modified process,
it must be implemented. Train all
employees that are involved in theprocess
When the required processes have been
implemented, start your internal auditprogram and management review
meetings.
-
8/3/2019 Introduction ISO 22000 b
12/24
2007 by Vinca, LLC
Implementation Steps
Use information from internal auditsand management review to make
improvements to the FSMS. Run your
system long enough to generate recordsfor the Registrar to audit.
Make sure all employees are trained on
ISO 22000Have a Registrar conduct your
Registration Audit.
-
8/3/2019 Introduction ISO 22000 b
13/24
2007 by Vinca, LLC
Overview of Requirements
ISO 22000
-
8/3/2019 Introduction ISO 22000 b
14/24
2007 by Vinca, LLC
Overview of Requirements:
General
The organization must develop an
effective system that meets the
requirements of the Standard, document,
implement and maintain the system.
The system must be evaluated and
updated to stay current.
f
-
8/3/2019 Introduction ISO 22000 b
15/24
2007 by Vinca, LLC
Overview of Requirements:
Management
Management must be involved in andcommitted to the FSMS. They will write theFood Safety Policy and be responsible formaking 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 andparticipation.
After implementation Management willconduct management review to ensure
continued effectiveness of the system.
O f
-
8/3/2019 Introduction ISO 22000 b
16/24
2007 by Vinca, LLC
Overview of Requirements:
Resources
The FSMS must clarify what resources,human and physical are required to
create safe product.
During development of the system youwill determine how to ensure competent
personnel, identify training that is
required, and identify the infrastructureand work environment required
O i f R i
-
8/3/2019 Introduction ISO 22000 b
17/24
2007 by Vinca, LLC
Overview of Requirements:
Making your product
Your organization will need to plan allof the processes that go into making
your product to ensure safe product.
Prerequisite programs will beestablished, implemented and evaluated
on an ongoing basis.
O i f R i
-
8/3/2019 Introduction ISO 22000 b
18/24
2007 by Vinca, LLC
Overview of Requirements:
Making your product
Establish and document a system for:Collecting preliminary information for
hazard analysis
Conducting hazard analysisEstablishing the HACCP Plan
Conducting verification activities
Tracing product, materials and distribution
O i f R i
-
8/3/2019 Introduction ISO 22000 b
19/24
2007 by Vinca, LLC
Overview of Requirements:
Nonconforming Product
Establish and document a system forcontrolling all nonconforming product
When a Critical Control point is exceededpotentially unsafe product must be
identified, assessed, controlled anddispositioned appropriately. An establishedwithdrawal process is necessary so quickaction can be taken if needed.
Identify corrections and corrective actionsto be taken to eliminate the nonconformityand the cause of nonconformity.
O i f R i
-
8/3/2019 Introduction ISO 22000 b
20/24
2007 by Vinca, LLC
Overview of Requirements:
Validation
Establish and document a process tovalidate 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.
O i f R i
-
8/3/2019 Introduction ISO 22000 b
21/24
2007 by Vinca, LLC
Overview of Requirements:
Verification
Establish and document an internal auditprocess. Train auditors, and plan
internal audits to establish an audit
program that will determine if the FSMSis effective and up to date.
Implement a process for the Food Safety
Team to evaluate and analyze
verification results and take any
necessary actions.
O i f R i
-
8/3/2019 Introduction ISO 22000 b
22/24
2007 by Vinca, LLC
Overview of Requirements:
Improvement
Continually improve the FSMS throughthe use of:
Management review
Internal auditsCorrective actions
Verification results
Validation resultsUpdate the FSMS
-
8/3/2019 Introduction ISO 22000 b
23/24
2007 by Vinca, LLC
ISO 22000 Template
-
8/3/2019 Introduction ISO 22000 b
24/24
2007 by Vinca, LLC
www.22000-Tools.com
FSMS Manual, Procedures and FormsStart your project with our professionally
designed documentation. This package
provides you with Microsoft Word and
Excel documents to use as a foundation for
your FSMS. Customize these procedures,
forms and Food Safety Manual to save time
and ensure an efficient, effective system.For information visit us at:
www.22000-Tools.com
http://www.22000-tools.com/http://www.22000-tools.com/http://www.22000-tools.com/http://www.22000-tools.com/