Professional Documents
Culture Documents
ISO 22000
ISO 22000:2005
ISO 9001:2008
Organization
HACCP
OHSAS
18001:2007
ISO 14001:2004
FSMS
,
,
.
FSMS
HACCP ISO 22000:2005
.
,
Preventive
FSMS
ISO 22000:2005
) (ISO
CODEX 2005
.
FSMS
ISO 22000:2005
RTE
Food
ISO 9001:2000 HACCP
Key elements
ISO 22000:2005
Interactive
Systems Approach
Communication
to FSM
system management
Pre-requisite
Programs
HACCP
Principles
ISO 22000:2005
ISO 22000 :2005
- 7.1 General
- 7.2 Prerequisite programe(s)
- 7.3 Preliminary steps to enable hazard analysis
- 7.4 Hazard analysis
- 7.5 Design and redesign of the operational PRPs
- 7.6 Design and redesign of the HACCP plan
- 7.7 Updating of preliminary information and documents
specifying the PRP(s) and the HACC Plan
- 7.8 Verification planning
- 7.9 Operation of the food safety management system
Documentation requirements
Food safety policy & related objectives
Documented procedures required by the standard
Records required by the standard
Documents
needed
to
ensure
effective
development, implementation and updating of the
Food SMS
Corrections (7.10.1)
Corrective action (7.10.2)
Withdrawals (7.10.4)
FSMS:
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5. Management responsibility
General 5.1
Top Management to provide evidence of its commitment to
development & implementation of the Food SMS & continually
improving its effectiveness
.
.
.
..Cont 5.1
Top Management
training school
Showing
food
safety
is
supported
by
business
objectives.
Communicating
the
importance
of
meeting
customer/statutory/
regulatory requirements.
Establishing the food safety
policy.
Holding management reviews
Ensuring
availability
of resources.
Im out
of here!
Is supported by measurable
objectives.
" " X
X " "
Y
:
.
.
.
Management
conducted to:
to
ensure
planning
-:
meet the overall requirements and food
safety objectives
Ensure system integrity during changes
.
That designated personnel shall initiate and
record action.
.
Ensure
relevant
training
and
education of team
.
Ensure the Food SMS is established,
implemented, maintained and updated
, ,
.
Reporting effectiveness and suitability
to top management
5.6 Communication
External communication
5.6 Communication
Other impacted organization on
food SMS
Known food safety hazards, needed to
be controlled by other organizations.
39
Food Safety Plan
.
Data shall be presented in link to objectives
-:
Assurance of food safety
6. Resource management
, ,
.
,
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, ,
6.3 Infrastructure
6.4 Work environment
Provide
General 7.1
Plan & develop necessary processes for
realization of safe products
.
Implement,
operate
and
ensure
the
effectiveness of planned activities,
Including PRP, operational PRP and HACCP
plan
, ,
.
-:
Examples of equivalent terms are: Good Agricultural Practice
(GAP), Good Veterinarian Practice (GVP), Good Manufacturing
Practice (GMP), Good Hygienic Practice (GHP), Good Production
Practice (GPP), Good Distribution Practice (GDP) and Good
Trading Practice (GTP).
PRP
( / / )
58
Food Safety Plan
...A Process is
Process
Output
Process B
Process A
Process Z
1.Plan
2.Do
4.Act
3.Check
Freezing
Receiving (Beef)
Boxing
Grinding
Distributing
Mixing
Reheating
Forming
Serving
Cooking
Step
Potential Hazard(s)
Justification
5. Cooking
Enteric pathogens:
e.g., Salmonella,
verotoxigenic-E.
coli
Hazard to be addressed
in plan?
Y/N
Control
Measure(s)
Cooking
5.
Cooking
CCP
Critical Limits
controlled,
degree
of
control
combination of control measures
Hazard identification and determine
acceptable levels, base on
Preliminary collected information &
data
Experience
External information
Information from food chain
7.7
Product char
Intended use
Flow diagram
Process step
Control measure
HACCP plan
Hazard levels are within acceptable
level
Other procedure are implemented and
effective
Haccp
-1
CCPs
77
Haccp
-2
) (CCP
78
Haccp
-3
79
Food Safety Plan
Haccp
-4
:
CCP
:
80
Food Safety Plan
Haccp
-5
:
140 ) (
155
155
81
Haccp
-6
:
.1
.2
.3
.4
82
Haccp
-7
:
) (
83
Corrections
o Identify and assessment affected
end product to determine proper
handling
o
)
CCP ( PRP
.
o Review of the corrections carried out
o
Handling
of
potentially
unsafe
product
To prevent the N/C product from
entering the food chain
N/C product shall be held until
they have been evaluated
Notify interested parties and
initiate a withdrawal
at
specified
intervals
against
devices traceable to national /
international stds. if not, define
basis for calibration
identified & calibration status
defined
Safeguarded from adjustments
Evaluation of 8.4.2
individual verification results
Systematic evaluate the individual
results of planed verification
Take action to achieve the require
conformity
8.5 Improvement
8.5.1 Continual improvement
Continually improve Food SMS
effectiveness through use of various
sources of information:
Communication,
management
review, internal audit, verification
activities,
validate
result,
corrective action, etc.
.
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.
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.
+ +
+
)(Dowepack
FSMS
internal audit
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1-
:
: ) .(.... -
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:
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/ .
1-
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:
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1-
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/
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)(2
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