Introduction of ISO 22000:2005
• What is ISO 22000:2005
• Global food contamination incidents and their impact
• FSMS : The trend of market needs & Its Benefits
• integration of ISO 9001, GMP and HACCP
FSMS Documentation Planning (Clause 4.0)
• General requirements to establish a FSMS
• Control of Documents
• Control of Records
Management Responsibilities (Clause 5.0)
• Commitment from top management
• Food Safety Policy
• FSMS Planning
• Food Safety Team Leader
• Job Description : Roles, Responsibility & Authority
• Communication – Internally and Externally
• Emergency Preparedness and Response
• Management Review
Resource Management (Clause 6.0)
• Human Resources Management
• Infrastructure Management
• Work Environment
Planning and Realization of Safe Food Products (Clause 7.0)
• Required Pre-Requisite Programs (PRP) for the food establishment
• Preliminary steps to enable hazard analysis
• Hazard Analysis process
• Establish the OPRP and HACCP Plan
• Updating the FSMS info
• Verification Planning
• Traceability system
• Control of Non-conformity
Validation, Verification and Improvement of FSMS (Clause 8.0)
• Validate the combination of control measures
• Internal audit
• Calibration for the measuring equipments
• Verify the FSMS
• Improvement actions
FSMS : Documentation Development
• FSMS Manual & Its procedures
• Operational Controls & Forms/Records
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