ISO 22000 standard
ISO 22000 standard include clauses as follows:
1. Documents control
The controls shall ensure that all proposed changes are reviewed prior to implementation to determine their effects on food safety and their impact on the food safety management system.
2.Records control
Records shall be established and maintained to provide evidence of conformity to requirements and evidence of the effective operation of the food safety management system.
3. Management commitment
Top management shall provide evidence of its commitment to the development and implementation of the food safety management system and to continually improving its effectiveness by:
4. Food safety policy
Food safety policy of ISO 22000
Top management shall define, document and communicate its food safety policy.
5. Food safety team leader
Food safety team leader
Top management shall appoint a food safety team leader who, irrespective of other responsibilities, shall have the responsibility and authority:
6. External communication
Clause 5.6.1
To ensure that sufficient information on issues concerning food safety is available throughout the food chain, the organization shall establish, implement and maintain effective arrangements for communicating with
7. Internal communication
Clause 5.6.2
The organization shall establish, implement and maintain effective arrangements for communicating with
personnel on issues having an impact on food safety.
8. Management review
Management review in ISO 22000
Clause 5.8
1. General of Management review
9. Resource management
Resource management in ISO 22000
Clause 6.0
1. Provision of resources
10. Prerequisite programs
Prerequisite programs (PRPs) in ISO 22000
Clause 7.2
1. The organization shall establish, implement and maintain PRP(s) to assist in controlling
11. Food safety team
Food safety team in ISO 22000
Clause 7.3.2
A food safety team shall be appointed.
12. Product characteristics
Product characteristics in ISO 22000
Clause 7.3.3
1. Raw materials, ingredients and product-contact materials
13. Intended use
Clause 7.3.4
The intended use, the reasonably expected handling of the end product, and any unintended but reasonably expected mishandling and misuse of the end product shall be considered and shall be described in documents to the extent needed to conduct the
14. Flow diagrams, process steps and control measures
Flow diagrams, process steps and control measures in ISO 22000
Clause 7.3.5
1. Flow diagrams
15. Hazard analysis
Hazard analysis in ISO 22000
Clause 7.4
1. General of Hazard analysis
16. Establishing the operational prerequisite programs
Clause 7.5
The operational PRPs shall be documented and shall include the following information for each program:
17. Establishing the HACCP plan
Clause 7.6
1. HACCP plan
The HACCP plan shall be documented and shall include the following information for each identified critical control point (CCP):
18. Updating of preliminary information and documents specifying the PRPs and the HACCP plan
Updating of preliminary information and documents specifying the PRPs and the HACCP plan
Clause 7.7
19. Verification planning
Clause 7.8
Verification planning shall define the purpose, methods, frequencies and responsibilities for the verification
activities. The verification activities shall confirm that
20. Control of nonconformity
Control of nonconformity in ISO 22000
Clause 7.10
1. Corrections
21. Validation of control measure combinations
Clause 8.2
Prior to implementation of control measures to be included in operational PRP(s) and the HACCP plan and after
any change therein (see 8.5.2), the organization shall validate (see 3.15) that
22. Control of monitoring and measuring
Clause 8.3
The organization shall provide evidence that the specified monitoring and measuring methods and equipment
are adequate to ensure the performance of the monitoring and measuring procedures.
23.Food safety management system verification
8.4 Food safety management system verification in ISO 22000
Clause 8.4
1. Internal audit
24. Improvement of ISO 22000
Clause 8.5
1 Continual improvement
Top management shall ensure that the organization continually improves the effectiveness of the food safety
management system through the use of communication (see 5.6), management review (see 5.8), internal audit (see 8.4.1), evaluation of individual verification results (see 8.4.2), analysis of results of verification activities (see 8.4.3), validation of control [...]
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