Assured 22000 Certification Package for Food Manufacturers
This is an ideal package for Food Manufacturers looking to achieve certification to the new internationally recognized standard ISO 22000:2018 for Food Safety Management Systems or the FSSC 22000 certification scheme.
The package is based on the integration of the ISO 22000:2018 food safety management standard and Technical Specification TS ISO 22002 part 1 Prerequisite Programmes for Food Manufacturers.
Here is a summary of the Key Changes in ISO 22000:2018 requirements for a Food Safety Management System:
ISO 22000:2018 has been developed within the ISO high level structure to improve alignment between ISO management system standards. Sections have changed to:
- 4 Context of the organization.
- 5 Leadership.
- 6 Planning.
- 7 Support.
- 8 Operation.
- 9 Performance evaluation.
- 10 Improvement.
4.1 Understanding the organization and its context
A new requirement to determine external and internal issues (positive and negative) that affect the organization’s ability to achieve the intended result(s) of its Food Safety Management System.
4.2 Understanding the needs and expectations of interested parties
A new requirement to determine relevant interested parties and the relevant requirements of the interested parties.
5.1 Leadership and commitment
A greater emphasis on Top Management to demonstrate leadership and commitment.
6.1 Actions to address risks and opportunities
A new requirement plan to address the issues referred to in 4.1 and the requirements referred to in 4.2 and 4.3 and determine the risks and opportunities that need to be addressed.
6.2 Objectives of the food safety management system and planning to achieve them
A greater emphasis on specifying objectives for the FSMS.
7.1.6 Control of externally provided processes, products or services
A new requirement to establish and apply criteria for the evaluation, selection, monitoring of performance and re- evaluation of external providers of processes, products and/or services and ensure adequate communication of requirements.
A greater emphasis on specifying internal and external communications relevant to the FSMS.
8.2.3 A new requirement to consider the applicable part of the ISO/TS 22002 series when selecting and/or establishing PRP(s).
8.4.2 New requirements for the Handling of emergencies and incidents
8.5.4 Hazard control plan (HACCP/OPRP Plan)
A change where there is now a requirement to document CCPs and OPRPS in a Hazard Control Plan. A new definition of action criteria for OPRPs.
9.1 Monitoring, measurement, analysis and evaluation
A greater emphasis on specifying monitoring, measurement, analysis and evaluation.
The Assured 22000 Implementation Package includes:
- Food Safety Management System Procedures
- Food Safety Management System Records
- Prerequisite Programmes Manual
- Operational Prerequisite Programmes Manual
- HACCP Manual including the ISO 22000 HACCP Calculator
- A set of PowerPoint Training Presentations covering ISO 22000, GMPs, Prerequisites, HACCP and Internal Audits
- ISO 22000/22002/CODEX Gap Analysis Checklists
- New ISO 22000:2018 Implementation Workbook to guide you through the implementation of your ISO 22000:2018 compliant Food Safety Management System
- Start Up Guide
- Allergen Management Module & Risk Assessment Tool
- Supplier Risk Assessment Tool
- Product Development Module
- Complaint Management Guidelines & Analyser
- Hygiene Inspection Training
- Verification Schedule Risk Assessment Tool and Template
- Food Fraud Prevention Procedures and Raw Material Food Fraud Assessment Tool
- Free online support via e-mail
Food Safety Management System
The Food Safety Manual contains comprehensive top level procedures templates that match the clauses of the ISO 22000:2018 standard and form the foundations of your Food Safety Management System so you don’t have to spend 1,000’s of hours writing compliant procedures.
Below is a table that shows how the documents match the requirements of the ISO 22000 standard with the Food Safety Management System provided to assist you in implementing the system and understanding the requirements of the standard.
|ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM|
|4 Context of the organization|
|FSMS 4.1 Understanding the organization and its context|
|FSMS 4.2 Understanding the needs and expectations of interested parties|
|FSMS 4.3 Determining the scope of the food safety management system|
|FSMS 4.4 Food safety management system|
|FSMS 5.1 Leadership and commitment|
|FSMS 5.2 Policy|
|FSMS 5.3 Organizational roles, responsibilities and authorities|
|FSMS 6.1 Actions to address risks and opportunities|
|FSMS 6.2 Objectives of the food safety management system and planning to achieve them|
|FSMS 6.3 Planning of changes|
|FSMS 7 Support||7.1 Resources|
|7.1.4 Work environment|
|7.1.5 Externally developed elements of the food safety management system|
|7.1.6 Control of externally provided processes, products or services|
|FSMS 7.4 Communication||7.4.1 General|
|7.4.2 External communication|
|7.4.3 Internal communication|
|FSMS 7.5 Documented information||7.5.1 General|
|7.5.2 Creating and updating|
|7.5.3 Control of documented information|
|FSMS 8.1 Operational planning and control|
|FSMS 8.2 Prerequisite programmes (PRPs)|
|FSMS 8.3 Traceability system|
|FSMS 8.4 Emergency preparedness and response|
|8.5 Hazard control|
|FSMS 8.5.1 Preliminary steps to enable hazard analysis||126.96.36.199 General|
|188.8.131.52 Characteristics of raw materials, ingredients and product contact materials|
|184.108.40.206 Characteristics of end products|
|220.127.116.11 Intended use|
|18.104.22.168 Flow diagrams and description of processes|
|22.214.171.124.1 Preparation of the flow diagrams|
|126.96.36.199.2 On-site confirmation of flow diagrams|
|188.8.131.52.3 Description of processes and process environment|
|FSMS 8.5.2 Hazard analysis||184.108.40.206 General|
|220.127.116.11 Hazard identification and determination of acceptable levels|
|18.104.22.168 Hazard assessment|
|22.214.171.124 Selection and categorization of control measure(s)|
|FSMS 8.5.3 Validation of control measure(s) and combinations of control measures|
|FSMS 8.5.4 Hazard control plan (HACCP/OPRP plan)||126.96.36.199 General|
|188.8.131.52 Determination of critical limits and action criteria|
|184.108.40.206 Monitoring systems at CCPs and for OPRPs|
|220.127.116.11 Actions when critical limits or action criteria are not met|
|18.104.22.168 Implementation of the hazard control plan|
|FSMS 8.6 Updating the information specifying the PRPs and the hazard control plan|
|FSMS 8.7 Control of monitoring and measuring|
|FSMS 8.8 Verification related to PRPs and the hazard control plan||8.8.1 Verification|
|8.8.2 Analysis of results of verification activities|
|FSMS 8.9 Control of product and process nonconformities||8.9.1 General|
|8.9.3 Corrective actions|
|8.9.4 Handling of potentially unsafe products|
|22.214.171.124 Evaluation for release|
|126.96.36.199 Disposition of nonconforming products|
|FSMS 8.9.5 Withdrawal/recall|
|9 Performance evaluation|
|FSMS 9.1 Monitoring, measurement, analysis and evaluation||9.1.1 General|
|9.3.2 Management review input|
|9.3.3 Management review output|
|FSMS 10 Improvement||10.1 Nonconformity and corrective action|
|10.2 Continual improvement|
|10.3 Update of the FSMS|
FSQMS Record Templates
The Food Safety Manual includes over 60 record templates.
Prerequisite Programmes Manual
A comprehensive set of prerequisite programme templates compliant with TECHNICAL ISO/TS SPECIFICATION 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing are included.
ISO 22000 HACCP Manual containing the HACCP Calculator
There are supplementary ISO HACCP Manual documents including the HACCP Calculator ISO 22000 2018 & Instructions.
How does the ISO 22000 HACCP Calculator help?
The ISO 22000 HACCP Calculator provides the Food Safety Team with a system to assess each of the control measures selected and formulating a Hazard Control Plan of Critical Control Points and Operational Prerequisite Programmes as per the new requirements in ISO 22000:2018.
Operational Prerequisite Programmes Manual
A set of operational prerequisite programme samples with corresponding verification and validation records are provided.
Laboratory Quality Manual
A comprehensive Laboratory Quality Manual based on the requirements of ISO 17025 is provided in Microsoft Word format. The laboratory quality manual includes template records, procedures and product sampling plans.
Training – PowerPoint Presentations are included
Introduction to ISO 22000
This PowerPoint presentation will introduce the ISO 22000 standard to the management team and explain exactly how to start the process of implementing an ISO 22000 compliant Food Safety Management System.
Food Safety Team: ISO 22000 Implementation Guide
The Food Safety Team: ISO 22000 Implementation Guide PowerPoint presentation supplied with the system explains to the Food Safety Team their role in implementing an ISO 22000:2018 compliant Food Safety Management System.
ISO 22000 Document Requirement Guide
The ISO 22000 Document Requirement Guide PowerPoint presentation supplied explains to the Management Team the documentation required in an ISO 22000 compliant Food Safety Management System.
FSSC 22000 Additional Requirements Presentation
The FSSC 22000 Additional Requirements PowerPoint presentation supplied explains to the Management Team the Additional Requirements of the FSSC 22000 Certification Scheme.
Codex GMP & Prerequisite Training
CODEX GMP and ISO 22002 Prerequisites PowerPoint presentations are included.
An illustrated PowerPoint HACCP training presentation is included.
Internal Auditor Training Guide ISO 22000 2018
A PowerPoint Internal Auditor training presentation is included and can be used to train your Internal Auditors.
Internal Audit Training – Warehouse Audit
An example of a Warehouse Audit is included.
Internal Audit Training – GMP Audit
A PowerPoint training presentation of a GMP Audit protocol is included.
Internal Audit Checklists
There is a checklist for each section of the ISO 22000 standard.
ISO 22000/22002 Audit Plan with Risk Rating
ISO 22000 & 22002 Audit Plans and risk rating system are included.
This contains project tools to assist in achieving ISO or FSSC 22000 certification.
Senior Management Implementation Guidance & Checklists
An 11 step Senior Management Implementation Checklist and Guidance are provided.
Excel and Word Project Planner templates are supplied with the system to help establish a Project Plan.
ISO 22000 Implementation Package Start Up Guide
We provide a Start Up Guide to help you navigate around the package and get to understand the contents.
Allergen Management Module & Risk Assessment Tool
Comprehensive allergen management documentation and the Allergen Management Tool which assist PRP 10.3 Allergen Control.
Food Fraud Prevention Procedures and Raw Material Food Fraud Assessment Tool
Product Development Module
Supplier Risk Assessment Tool
Complaint Management Guidelines & Analyser
Free online support via e-mail
We provide online support and expertise to assist you in developing your 22000 Food Safety Management System. Support is guaranteed until you achieve certification.