ISO 22000 Food Safety Management Systems

Our Simple Yet Comprehensive Packages Will Guide You Step By Step To FSSC Or ISO 22000 Certification.

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Our Packages

Our certification packages are a must for any organization wanting to fast track their certification process or who need technical support in achieving either ISO 22000 or FSSC 22000 certification.

Our systems are based on 30 years’ experience of implementing food safety management systems.

They comply with ISO standards and achieving food safety certification, including certification to all the major GSFI benchmarked standards.

Every Document You Need

These packages include documents compliant with International Food Safety Management System Requirements including International Standard ISO 22000:2018 Food safety management systems – Requirements for any organization in the food chain, Sector Prerequisite programmes on food safety and the FSSC 22000 certification scheme additional requirements.

The certification packages contain editable procedure templates in Microsoft Word format that form the foundations of your Food Safety Management System so you don’t have to spend 1,000’s of hours writing your own compliant procedures. In addition, we include guidance, implementation tools and technical support until you achieve certification.

ISO 22000:2018 Compliance

Each package includes Food Safety Management System documents compliant with the standard covering sections 4 to 10 as follows.

  1. Context of the organization
    • To understand the context of the organization, the internal and external issues that are relevant to the food safety of the organization must be reviewed in detail.
  2. Leadership
    • Increased involvement in the food safety system from top level management by adding commitments that cannot be delegated to others in the organization.
  3. Planning
    • Planning for risk and opportunities there are a number of factors the organization should consider. This risk based thinking is a proactive approach.
  4. Support
    • People are the most important resource in any organization. They need to have a high level of awareness regarding their authorities and responsibilities.
  1. Operation
    • There needs to be clarity in the traceability system requirements. The system should be able to identify material from suppliers to the distribution route of the end product.
  2. Performance evaluation
    • This will include monitoring, measurement, analysis and evaluation. As well as internal auditing and management reviews.
  3. Improvement
    • The whole objective is to continually improve the food safety management system. This will be done by enhancing performance, establishing a communication mechanism and maintaning relevant documentation.

PLAN DO CHECK ACT

ISO 22000:2018 advocates using a process approach to developing and implementing a Food Safety Management System and that management of the processes and the system as a whole can be achieved using a Plan-Do-Check-Act (PDCA) cycle, with an overall focus on risk-based thinking.

The standard prescribes two Plan-Do-Check-Act Cycles.

The first at Organizational Risk Management level covering the framework of all clauses:

The second at Operational level covering Clause 8 Operation based on HACCP Principles but also including ISO 22000’s unique requirement for Operational Prerequisite Programmes:

Prerequisite Programmes on Food Safety Compliance

For each food sector category, there are specific requirements to establish, implement and maintain prerequisite programmes (PRPs) to assist in controlling food safety hazards.

These are normally prescribed in ISO Technical Specifications, for example, food manufacturers need to comply with ISO/TS 22002-1:2009 Prerequisite programmes on food safety -Part 1: Food manufacturing.

Each of our packages contains comprehensive prerequisite programmes covering all the requirements of these ISO Technical Specifications, and more.

  • Construction and layout of buildings and associated utilities.
  • Layout of premises, including workspace and employee facilities.
  • Supplies of air, water, energy, and other utilities.
  • Supporting services, including waste and sewage disposal.
  • Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance.
  • Management of purchased materials.
  • Measures for the prevention of cross-contamination.
  • Cleaning and sanitizing.
  • Pest control.
  • Personnel hygiene.
  • Rework (when applicable).
  • Product recall procedures.
  • Warehousing.
  • Product information and consumer awareness.
  • Food defence, biovigilance, and bioterrorism.

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