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Introduction to FSSC 22000

Introduction to FSSC 22000. What is FSSC 22000?. A set of requirements for a Food Safety Management System (FSMS) It was developed to fill the need for a worldwide Food Safety Standard. What is FSSC 22000?.

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Introduction to FSSC 22000

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  1. Introduction to FSSC 22000

  2. What is FSSC 22000? • A set of requirements for a Food Safety Management System (FSMS) • It was developed to fill the need for a worldwide Food Safety Standard

  3. What is FSSC 22000? • FSSC 22000 ISO 22000 + Prerequisite Program Requirements and FSSC 22000 scheme requirements • FSSC 22000 is recognized by the Global Food Safety Initiative, (GFSI)

  4. Introduction to the Requirements • Management Systems Requirements are found in ISO 22000: • Clause 4: General Requirements • Clause 5: Management Responsibility • Clause 6: Resource Management • Clause 7: Planning and Realization • Clause 8: Validation, Verification, Measurement & Improvement

  5. Introduction to the Requirements • Cleaning • Pest Control • Personnel Hygiene and Practices • Rework • Withdrawal • Storage and Transport • Information • Food Defense • Food Packaging Design and Development • Prerequisite Program Requirements are found in the additional documents (ISO/TS 22002-1, PAS 223 or PAS 222) • Building requirements and conditions • Layout of the facilities • Utilities and waste • Equipment • Purchased materials • Contamination

  6. Requirements • The next slides give an overview of the requirements for FSSC 22000 • In order to achieve certification your organization will need to establish processes that meet the requirements, and fully implement them throughout your organization.

  7. ISO 22000 FSMS Requirements4.1 General • Establish and effective Food Safety Management System (FSMS) • Keep it current

  8. 4.2 Documentation Requirements • Document your system • Control your documents

  9. 4.2 Records • Maintain required records • Control your records

  10. 5.1 Management Commitment • Management must be involved in and committed to the FSMS. • Objectives support safety • Everyone knows the importance of meeting the requirements

  11. 5.2 Food Safety Policy • Management creates for Food Safety Policy • Management is responsible for communicating the policy • Management is responsible for ensuring that the policy is implemented

  12. 5.3 FSMS Planning • As top management, take an active role in planning the system • Be involved in the design and implementation • Make sure the integrity is maintained as changes are made

  13. 5.4 Responsibility and Authority • Define responsibilities and authority • Communicate them • Everyone is responsible for reporting problems with the FSMS - make sure they know that

  14. 5.5 Food Safety Team Leader • Appointed by top management • Reports to top management on the status of the FSMS

  15. 5.6 Communication • Establish a system for external communication • Establish a system for internal communication

  16. 5.7 Emergency Preparedness • Be prepared to respond to emergency situations • Prepare an emergency plan to address potential situations: • Fire • Flood • Accidents • Contamination • Others...

  17. 5.8 Management Review • Key step in a QMS approach • Management meets to evaluate the performance of the FSMS

  18. 6 Resource Management • Top management is responsible for providing the resources required • Human resources • Infrastructure • Work Environment

  19. 7 Planning & Realization of Safe Product • Your organization will need to plan all of the processes that go into making your product in order to ensure a safe end product

  20. 7.2 Prerequisite Program • Prerequisite Programs: • Basic Conditions and activities that are necessary to maintain a hygienic environment throughout the food chain • The Food safety Team establishes PRPs • These are the requirements that we discussed that are found in:ISO/TS 22002-1PAS 223PAS 222

  21. 7.3 Preliminary Steps • The Food Safety Team • Identifies product characteristics • Describe intended use • Prepare flow diagrams • Describe process steps and control measures

  22. 7.4 Hazard Analysis • The Food Safety Team • Conducts hazard analysis to identify potential food safety hazards • Selects control measures to prevent or eliminate those hazards

  23. 7.5 Establish Operational PRPs • Operational PRPs: • A control point where biological, physical, or chemical factors can be controlled. For example: • Screens or magnets to prevent metal contamination • The Food Safety Team establishes Operational PRPs

  24. 7.6 Establish the HACCP Plan • The Food Safety Team • Documents the HACCP plan

  25. 7.7 Updating • The Food Safety Team • Updates any preliminary information that may have changed during or as a result of the hazard analysis

  26. 7.8 Verification Planning • Control measures identified by the HACCP plan must be validated to make sure that they are effective at controlling the hazard • The Food Safety Team prepares the verification plan

  27. 7.9 Traceability • A traceability system ensures that the identification of product is maintained from raw material to delivery. • Establish the traceability of product • From supplier to distribution

  28. 7.10 Control of Nonconformity • When a control limit is exceeded or a PRP is found to be out of control affected product must be controlled. • Corrections • Corrective actions • Handling of potentially unsafe product

  29. 8.2 Validation, & 8.3 Control of Measuring & Monitoring • Validate control measures before they are implemented to make sure they are capable of controlling the hazard • Plan for revalidation when changes are made • Calibrate and control measuring equipment to ensure that measurements are valid

  30. 8.4 Verification • Establish and document an internal audit process • The Food Safety Team evaluates and analyzes verification results • The Food Safety Team takes any necessary action

  31. 8.5 Improvement • Continually improve the FSMS through the use of: • Management review • Internal audits • Corrective actions • Verification results • Validation results

  32. 8.5 Updating the FSMS • Top management is responsible for seeing that the FSMS is continually updated • The Food Safety Management Team evaluates the FSMS at planned intervals

  33. More Details • This has been an overview of the requirements of the ISO 22000 standard. • For more details, register for the course “Introduction to FSSC 22000” • http://www.22000-tools.com/fssc-22000-employee-training.html

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