Iso22000 Manual Sample

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ISO22000 Food Safety

Policies, Procedures & Forms
ABR213
This Sample Package contains:
Part A: Overview of the Sample Package (1 page)

Part B: Abridged Table of Contents (1 page)
Part C: Policy, procedure and form set (15 pages)
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ISO 22000 Food Safety Policies, Procedures & Forms
A: Overview of the Sample Package
Thank you for viewing this sample content from the ISO 22000 Food Safety
Policies, Procedures and Forms. The Food Safety Manual is intended to help
you to quickly create an ISO 22000 Food Safety Management System.
The ISO 22000 manual will be available for delivery in January, 2006. However,
you have the option to preorder and reserve your copy today.
The following pages contain an abridged version of the Table of Contents, with
list of included procedures and supporting sections listed as Tab Headings only.
Following the Table of Contents is one complete policy, procedures and form(s)
set from this manual. This procedure for Prerequisite Programs exemplifies the
content, writing style and format of the full manual. The Prerequisite Programs
Procedures is located in the ISO 22000 manual under Tab 4: FSMS Procedures.
TERMS AND DEFINITIONS

Manual: A system of approved policy statements and corresponding procedural guidelines
and supporting forms that direct an organization toward its operational goals.
Policy: A stated course of action with a defined purpose and scope to guide decision-making
under a given set of circumstances within the framework of corporate objectives, goals and
management philosophies.
Procedure: A series of prescribed steps followed in a definite regular order which ensure
adherence to the guidelines set forth in the Policy to which the Procedure applies
Activity: An action, element or decision representing a prescribed step in the Procedure

process.
Task: A detailed component of an Activity specifying required behavior to complete the

activity.
Form: A pre-formatted document containing instructions and place-holders for data entry to
monitor progress through a particular Procedure and to ensure proper record-keeping.
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ISO 22000 Food Safety Policies, Procedures and Forms Bizmanualz.com
ISO 22000 Food Safety Management System

Policies, Procedures, and Forms
Abridged Table of Contents (tentative)

SUBJECT MATTER EXPERTISE
Introduction ................................................................................................. Tab 1
Manual Preparation ..................................................................................... Tab 2
FSMS Manual ............................................................................................... Tab 3
FSMS Procedures........................................................................................ Tab 4
FS1000 Document Control
FS1010 Food Safety Records
FS1020 Management Responsibility
FS1030 Competence, Awareness, and Training
FS1040 Job Descriptions
FS1050 Prerequisite Programs
FS1060 Hazard Analysis Preparation
FS1070 Hazard Analysis
FS1080 HACCP Plan Management
FS1090 Purchasing
FS1100 Supplier Evaluation
FS1110 Receiving and Inspection
FS1120 Manufacturing
FS1130 Identification, Labeling, and Traceability
FS1140 Control of Monitoring and Measuring
FS1150 Control of Nonconforming Product
FS1160 Internal Audit and System Validation
FS1170 Corrective Action
FS1180 Preventive Action
FS1190 Continuous Improvement
FS1200 Product Recall (Withdrawal)
Index............................................................................................................. Tab 5
Notes ............................................................................................................ Tab 6
____________________________________________________________________________________
Sample Package Page 3 of 22
Continue to the next page to view a

sample Policy, Procedure and Form Set
____________________________________________________________________________________
Doc #: Title: Print Date:

FS1050 PREREQUISITE PROGRAMS 12/30/2005
Revision: Prepared By: Date Prepared:
0.0 Stephen Flick 11/29/2005
Eff. Date: Reviewed By: Date Reviewed:
12/30/2005 John Duffy 12/09/2005
Approved By: Date Approved:
Chris Anderson 12/15/2005
Standard(s): ISO 22000:2005, clauses 7.2.1, 7.2.2, 7.2.3, and 7.5
Policy: The Company will develop and adhere to a set of prerequisite programs to control
food safety hazards within its scope of operations.
Purpose: To prevent or at least, minimize the likelihood of food safety hazards being
introduced through the work environment; to control biological, chemical, and
physical contamination of the product(s), including cross-contamination between
products; and to control food safety hazard levels in the product and product
processing environment.
Scope: This procedure applies to any Company function or department that may have an
impact directly or indirectly on food safety.
Responsibilities:
The Food Safety Team is responsible for developing the Company's prerequisite
program(s).
The Food Safety Team Leader (FSTL) is responsible for putting together a Food
Safety Team (or teams), ensuring PRPs are communicated to the appropriate
parties, and periodically reviewing PRPs.
Department employees are responsible for carrying out their duties in accordance
with the relevant PRP(s) and reporting on their PRP-related work.
Department Managers are responsible for assigning PRP-related duties, ensuring
that employees have adequate training to carry out their PRP work, and reviewing
PRP logs to identify deviations (nonconformities) and potential hazards.
Top Management is responsible for review and final approval of all PRPs.
Definitions: Cross-contamination The transfer of harmful bacteria from one food or food
ingredient to another by way of a nonfood surface, such as a cutting board,
countertop, utensils, or a preparers hands.
Food safety hazard Biological, chemical, or physical agent in food, or condition
of food, with the potential to cause an adverse health effect.
Hazard analysis The process of collecting and evaluating information on
hazards associated with the food under consideration to decide which are
significant and must be addressed in the HACCP plan.
____________________________________________________________________________________
Material Safety Data Sheet (MSDS) Provides workers and emergency personnel
with the proper procedure(s) for handling or working with a particular substance.
MSDS's include information such as physical data (melting point, boiling point,
flash point, etc.), toxicity, health effects, first aid, reactivity, storage, disposal,
protective equipment, and spill/leak procedures that are of particular use if a spill
or other accident occurs.
Operational prerequisite program (operational PRP) A PRP identified during a
hazard analysis as essential to controlling (a) the likelihood of introducing food
safety hazards to, (b) contamination of, or (c) proliferation of food safety hazards
in the product(s) or in the processing environment.
Prerequisite program (PRP) Basic conditions and activities necessary to
maintain a hygienic environment throughout the food supply chain which is
suitable for production, handling, and provision of safe end products and safe
food for human consumption. Examples of prerequisite programs include various
"good practices" within the food supply chain (e.g., Good Agricultural Practice,
Good Veterinary Practice, Good Storage Practice, Good Inventory Practice, Good
Manufacturing Practice, Good Sanitation Practice, etc.).
Procedure:
PREREQUISITE PROGRAM PLANNING
1.1 The Food Safety Team Leader (FSTL) shall establish a team of individuals
knowledgeable in the department/activity and specialists in the department/ activity in
question, at a minimum. This group shall be known as the Food Safety Team for that
department / activity.
The FSTL should consider consulting regulatory authorities and quality assurance
specialists, as needed, to expand the knowledge base of the Food Safety Team.
1.2 The Food Safety Team shall develop a prerequisite program (PRP) use FS1050-1
PREREQUISITE PROGRAM EXAMPLE as a guide and submit it to Top Management
for review and comments.
1.3 The Food Safety Team shall incorporate the management review and comments, revise
the PRP (if needed), and present the revised PRP to Top Management for final review
and approval.
1.4 On receiving final approval, the Food Safety Team Leader shall ensure the
departmental/activity PRP is communicated to department employees, who shall be
responsible for implementing it.
____________________________________________________________________________________
IMPLEMENTING PREREQUISITE PROGRAMS

2.1 Depending primarily on the nature of the Company's business, it may operate more than
one PRP. See Additional Resource A for guidance.
2.2 Each PRP shall consist of:
One or more procedures, designed to ensure safety in the processing, handling, etc.,
of food and/or food ingredients (see FS1050-2 STANDARD OPERATING
PROCEDURE (SOP) FORM - EXAMPLE);
Training requirements for the procedure(s);
Forms, lists, records, etc., required to carry out the procedure(s).
See FS1050-1 PREREQUISITE PROGRAM EXAMPLE and FS1050-5 PRP LOG
EXAMPLE for additional guidance.
2.3 The Department Manager shall assign primary responsibilities for carrying out a given
PRP. Persons to whom PRP responsibilities have been assigned shall maintain PRP work
logs and report to the Department Manager at least once a day on all PRP-related work,
to ensure that deviations (nonconformities) are identified and promptly acted on, in
accordance with FS1140 CONTROL OF MONITORING AND MEASURING and
FS1150 CONTROL OF NONCONFORMING PRODUCT.
2.4 The Department Manager shall ensure that employees are adequately trained to handle
their PRP responsibilities, in accordance with FS1030 COMPETENCE,
AWARENESS, AND TRAINING.
ESTABLISHING OPERATIONAL PREREQUISITE PROGRAMS
Operational prerequisite programs, identified in the process of hazard analysis (see
FS1070 HAZARD ANALYSIS), shall be documented. Said documentation shall
include the following for each program:
Food safety hazard(s) to be controlled by the program;
Control measure(s);
Monitoring procedures that demonstrate that the operational PRPs are in place;
Corrections and corrective actions to be taken, if monitoring shows that the
operational PRPs are not in control, in accordance with FS1150 CONTROL OF
NONCONFORMING PRODUCT;
Responsibilities and authorities; and
Record(s) of monitoring.
REVIEWING PREREQUISITE PROGRAMS
4.1 The Food Safety Team Leader (or an appointed member of the Food Safety Team) shall
periodically review PRPs to determine if they continue to meet Company, regulatory, and
customer requirements and continue to produce the desired results. Such reviews should
be conducted at least semiannually.
____________________________________________________________________________________
4.2 PRPs should be subjected to third-party audits at regular intervals even if such audits
are not legally required to verify that the PRPs are properly documented and
communicated to the appropriate parties, properly implemented, continue to meet
requirements, and are monitored and measured for the purpose of continual improvement.
Effectiveness Criteria:
PRP logs (see FS1050-5) are filled out completely every working day (or shift) and are
up-to-date.
Standard operating procedures (see FS1050-2) are followed and tasks are performed
according to schedule.
Timely review (and revision, if needed) of PRPs.
Additional Resources:
A. Hazard Analysis And Critical Control Point Principles And Application Guidelines,
National Advisory Committee On Microbiological Criteria For Foods, Food & Drug
Administration, U.S. Department of Agriculture, 1997.
B. Developing Food Safety Systems Manual for Retail Meat Operations, Beef
Information Centre, Canadian Meat Council, 2003.
References:
A. Food Safety Manual
FSM 7.2 Prerequisite Programs
FSM 7.5.1 Operational Prerequisite Programs
B. Statutory / Regulatory Requirements
While various food industry standards (such as ISO 22000) require prerequisite
programs, regulatory requirements for PRPs may vary according to locality. The
Company should be aware of and observe applicable laws governing food safety and
address all pertinent legal requirements within their PRPs.
Certain aspects of PRPs are regulated in every country and locality, to some extent. For
example, the U.S. Food Code specifies elements of PRP's such as cooking and storage
temperatures for many products. The Company is advised to maintain awareness of
food-safety-related legislation pertaining to its line(s) of business. This can be done by
seeking qualified legal advice. The Company can also maintain ongoing contact with
and actively participate in trade associations, industry councils, extension services, and
advisory boards.
C. Food Safety Procedures
FS1030 COMPETENCE, AWARENESS, AND TRAINING
FS1140 CONTROL OF MONITORING AND MEASURING
FS1150 CONTROL OF NONCONFORMING PRODUCT
Records:
____________________________________________________________________________________
FS1050-1 PREREQUISITE PROGRAM EXAMPLE

FS1050-2 STANDARD OPERATING PROCEDURE (SOP) FORM - EXAMPLE
FS1050-3 EXAMPLE APPROVED CHEMICALS / AUTHORIZED HANDLERS
LIST
FS1050-4 STORAGE MAP EXAMPLE
FS1050-5 PRP LOG EXAMPLE
Revision History:
Revision Date Description of changes Requested By

0.2 12/30/2005 Initial Release
____________________________________________________________________________________
[This page intentionally left blank]
____________________________________________________________________________________
FS1050-1 PREREQUISITE PROGRAM EXAMPLE
SANITATION SOPs
Cleaning and sanitation procedures are described on Standard Operating Procedure forms
(see FS1050-2 EXAMPLE SOP FORM), which will include a list of chemicals used,
sanitation procedures and frequencies, and identify the person(s) responsible for carrying out
such procedures.
2. STORING CHEMICALS
All cleaning / sanitation chemicals are stored in well-ventilated areas and in their original
labeled containers.
If chemicals are temporarily placed in other than their original containers (i.e., dispensed
from a gallon jug into a half-liter spray bottle for ease of use), the other container must be
clearly labeled to prevent mixing of incompatible chemicals.
Chemical storage areas, indicated on the Storage Map (see FS1050-4 STORAGE MAP
EXAMPLE), are adequately separated from food preparation and food storage areas.
3. SELECTING AND HANDLING CHEMICALS

All chemicals for cleaning and sanitation are suitable for use in food establishments and
are approved by the appropriate food safety regulatory agency (i.e., USFDA).
Material Safety Data Sheets (MSDS) are kept on-site for all chemicals used in cleaning
and sanitation activities.
All chemicals used for cleaning / sanitation are noted on an Approved Chemicals and
Authorized Chemical Handlers list (see FS1050-3 APPROVED CHEMICALS /
AUTHORIZED HANDLERS LIST EXAMPLE). Persons responsible for applying or
mixing chemicals are trained by qualified personnel and are identified on the same list.
4. CLEANING / SANITATION EQUIPMENT

Non-disposable cloths, when used in the sanitation program, are cleaned and disinfected
before every use.
Brushes are inspected before each use to ensure bristles are not loose.
Hoses are fitted with valves (nozzles) to prevent water from entering. When not in use,
hoses are evacuated and stored off the floor, rolled up to prevent stagnant water from
accumulating inside.
5. ROOM TEMPERATURE
If the air temperature in a production area exceeds 50F (10C) for more than four
consecutive hours, a mid-shift cleanup of the area is performed.
____________________________________________________________________________________
6. PROTECTING FOOD (INGREDIENTS) WHILE CLEANING / SANITIZING

During cleaning and sanitizing, all food, food ingredients, and packaging materials are
covered and/or relocated to prevent chemicals from contacting them.
During cleaning operations, care is taken to avoid water splashing from the floor onto
clean surfaces. Cleaned surfaces are kept free of excess pooled water to prevent growth
of microorganisms.
Sanitizers and other chemicals are rinsed from all surfaces, unless specifically indicated
as a "no-rinse" treatment.
7. TRAINING
All individuals performing cleaning / sanitation activities are trained by qualified
personnel.
All individuals performing cleaning / sanitation activities are required to read and submit
a signed copy of the Sanitation Program and the Sanitation Standard Operating
Procedures forms for the areas for which they are responsible (a) at the start of
employment and (b) following any changes to procedures and policies.
8. RECORD OF CLEANING / SANITATION ACTIVITY AND CORRECTIVE

ACTIONS
Activities related to the cleaning / sanitation program, as well as any corrective actions
required, are recorded in the Sanitation Log (see FS1050-5 for an example) by the person
designated by the Department Manager as they are performed.
The Department Manager reviews the Sanitation Log each day and reports deviations
immediately to the Food Safety Team Leader. The Department Manager submits a
weekly report on the Sanitation Log to the Food Safety Team Leader.
____________________________________________________________________________________
FS1050-2 STANDARD OPERATING PROCEDURE (SOP) FORM - EXAMPLE
Our Company Meat Department

Item / Description
Object/Area: Cutting board Location: Meat cutting room
Pre-operational Sanitation
Responsible party: Fred Freeman, sanitation crew
Name(s) of chemical(s), cleaning Brand "X" cleaner dilute 2.0 centiliters

product(s) used and conditions of in 1.0 liter of water
(specifications for) use: Brand "Y" sanitizer dilute 1.0 milliliter
in 1.0 liter of water
Procedure: Remove cutting board to cleaning area.

Hose down board with warm water.
Apply cleaner to one side of board.
Allow to stand for ten (10) minutes and
rinse. Repeat for other side.
Apply sanitizer to one side of board.
Allow to stand for two (2) minutes and
rinse. Repeat for other side.
Return board to meat cutting room.
Frequency/timing: Every day, prior to the start of a shift.
Operational Sanitation
Responsible party: Meat cutting personnel
Name(s) of chemical(s), cleaning None

product(s) used and conditions of
(specifications for) use:
Procedure: Turn over cutting board halfway through
an 8-hour shift.
Frequency/timing: Every day, at the halfway point of an 8-

hour shift (at 12:00 pm for an 8:00 am
4:00 pm shift)
SOP Creation Date: Approved By (Mgmt.):
Last Update: Updated By:
____________________________________________________________________________________
____________________________________________________________________________________
FS1050-3 APPROVED CHEMICALS /

AUTHORIZED HANDLERS LIST EXAMPLE

Chemical Chemical FDA Approval Authorized Approved
Name Manufacturer Code Handler(s) Use
Odorono StaneFree, Inc. ABC123 Willy Loman surface
sanitizing
Creation Date: Approved By (Mgmt.):

mm/dd/yyyy
Last Update: Updated By:
mm/dd/yyyy
____________________________________________________________________________________
____________________________________________________________________________________
FS1050-4 STORAGE MAP EXAMPLE
____________________________________________________________________________________
____________________________________________________________________________________
FS1050-5 PRP LOG EXAMPLE

SANITATION
Chemical Use Yes No
Chemicals used are suitable for food establishments and are shown on the
Approved Chemicals / Authorized Handlers List

Persons using cleaning / sanitizing chemicals are appropriately trained and are
identified on the Approved Chemicals / Authorized Handlers List

Chemical Storage
Cleaning / sanitizing chemicals are stored away from food products and food
contact surfaces and stored where indicated on the Storage Map (See FS1050-4)

Cleaning / sanitizing chemicals are clearly labeled

Cleaning / sanitizing chemicals are properly sealed when not in use and containers
are in good condition (are not leaking, corroding, or deteriorating)

Cleaning / sanitizing equipment
Water pressure and temperature are adequate

Concentrations of cleaning / sanitizing chemicals are adequate

Necessary cleaning / sanitizing equipment is readily available in adequate numbers
(amounts)

Equipment is in good working order and using it will not present a hazard

Cleaning / sanitation SOP's
Sanitation SOP forms were followed for all equipment and facilities, which are
ready for production

Wherever necessary, food products and food packaging materials were covered,
protected, and/or removed from the area being cleaned / sanitized

Any equipment disassembled for cleaning / sanitizing has been reassembled,
inspected, and found to be in good working order

For every "No" above, describe the corrective action(s) taken
Corrective action completed verified by:

Date: (mm/dd/yyyy)
Form Completed On: Completed By:

mm/dd/yyyy
Form Verified On: Verified By:

mm/dd/yyyy
____________________________________________________________________________________
____________________________________________________________________________________
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SAMPLE PACKAGE

ISO22000 Food Safety

This Sample Package contains:

Part A: Overview of the Sample Package (1 page)

A: Overview of the Sample Package

TERMS AND DEFINITIONS

Activity: An action, element or decision representing a prescribed step in the Procedure

Task: A detailed component of an Activity specifying required behavior to complete the

Whats in the Shipment:

ISO 22000 Food Safety Management System

Abridged Table of Contents (tentative)

Continue to the next page to view a

Doc #: Title: Print Date:

IMPLEMENTING PREREQUISITE PROGRAMS

FS1050-1 PREREQUISITE PROGRAM EXAMPLE

Revision Date Description of changes Requested By

[This page intentionally left blank]

FS1050-1 PREREQUISITE PROGRAM EXAMPLE

3. SELECTING AND HANDLING CHEMICALS

4. CLEANING / SANITATION EQUIPMENT

6. PROTECTING FOOD (INGREDIENTS) WHILE CLEANING / SANITIZING

8. RECORD OF CLEANING / SANITATION ACTIVITY AND CORRECTIVE

FS1050-2 STANDARD OPERATING PROCEDURE (SOP) FORM - EXAMPLE

Our Company Meat Department

Name(s) of chemical(s), cleaning Brand "X" cleaner dilute 2.0 centiliters

Procedure: Remove cutting board to cleaning area.

Frequency/timing: Every day, prior to the start of a shift.

Name(s) of chemical(s), cleaning None

Frequency/timing: Every day, at the halfway point of an 8-

SOP Creation Date: Approved By (Mgmt.):

Last Update: Updated By:

[This page intentionally left blank]

FS1050-3 APPROVED CHEMICALS /

Our Company Meat Department

Creation Date: Approved By (Mgmt.):

[This page intentionally left blank]

FS1050-4 STORAGE MAP EXAMPLE

[This page intentionally left blank]

FS1050-5 PRP LOG EXAMPLE

Our Company Meat Department

For every "No" above, describe the corrective action(s) taken

Corrective action completed verified by:

Form Completed On: Completed By:

Form Verified On: Verified By:

[This page intentionally left blank]

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