iso 22000 food safety management quality manual

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  • HACCPEUROPA PUBLICATIONS

    ISO 22000:2005 FOOD SAFETY QUALITY MANUAL

    ISO 22000:2005 Quality Manual

  • Q U A L I T Y M A N U A L

    ISO 22000:2005 Food Safety Management

    HACCPEuropa Publications 2012

  • Table of Contents

    Introduction ............................................................................................................................ 1

    1.0 The Company Profile ...................................................................................................... 2

    ISO 22000: 2005 Background and History........................................................... 3

    1.1 Introduction ........................................................................................................ 3

    1.2 Application .......................................................................................................... 4

    1.3 Quality System Control ..................................................................................... 4

    1.4 Quality System Changes .................................................................................... 5

    1.5 Food Safety Policy ............................................................................................. 5

    1.6 Food Safety Management System Objectives ................................................ 5

    1.7 Authorization Statement ................................................................................... 6

    1.8 Organization ....................................................................................................... 6

    2.0 System Requirements ...................................................................................................... 8

    2.1 Food Safety Team .............................................................................................. 8

    3.0 Controls and Distribution .............................................................................................. 9

    3.1 Structure of ISO 22000 Manual ....................................................................... 9

    3.2 Responsibility .................................................................................................... 10

    3.3 References ......................................................................................................... 10

    3.4 Amendment Record Sheet .............................................................................. 10

    4.0 Quality Management System ........................................................................................ 11

    4.1 General Requirements ..................................................................................... 11

    4.2 Documentation Requirements ....................................................................... 12

    5.0 Management Responsibility ......................................................................................... 15

    5.1 Management Commitment ............................................................................. 15

    5.2 Customer Focus ............................................................................................... 15

    5.3 Food Safety Policy ........................................................................................... 16

    5.4 Planning ............................................................................................................. 16

    5.4 Responsibility and Authority .......................................................................... 18

    5.5 Food safety team leader .................................................................................. 19

    5.6 Communication ................................................................................................ 20

    5.7 Emergency preparedness and response ........................................................ 21

    5.8 Management Review ........................................................................................ 21

  • 6.0 Resource Management .................................................................................................. 24

    6.1 Provision of Resources ................................................................................... 24

    6.2 Human Resource .............................................................................................. 24

    6.3 Infrastructure .................................................................................................... 25

    6.4 Work Environment.......................................................................................... 26

    7.0 Planning and Realization of safe products ................................................................. 27

    7.1 General .............................................................................................................. 27

    7.2 Prerequisite programs (PRPs) ........................................................................ 27

    7.3 Preliminary steps to enable hazard analysis .................................................. 28

    7.4 Hazard analysis ................................................................................................. 29

    7.5 Establishing the operational prerequisite programs (PRPs) ...................... 31

    7.6 Establishing the HACCP Plan ....................................................................... 31

    7.7 Updating of preliminary information and documents specifying the PRPs

    and the HACCP plan ............................................................................................. 32

    7.8 Verification planning ....................................................................................... 32

    7.9 Traceability system ........................................................................................... 33

    7.10 Control of nonconformity ............................................................................ 34

    8.0 Validation, verification and improvement of the food safety management system

    ................................................................................................................................................ 38

    8.1 General .............................................................................................................. 38

    8.2 Validation of Control measure combinations .............................................. 38

    8.3 Control of monitoring and measuring .......................................................... 38

    8.4 Food safety management system verification .............................................. 39

    8.5 Improvement .................................................................................................... 41

  • I S O 2 2 0 0 0 : 2 0 0 5 F O O D S A F E T Y M A N A G E M E N T Q U A L I T Y M A N U A L

    1

    The manual describes how manufacturers will comply with the requirements of the ISO 22000:2005 and HACCP (Hazard Analysis and Critical Control Point). The manual also includes: Codes of Practice; Protocols; Recommended Systems. The Manual is a living document and will be subject to continual improvement.

    Introduction

    The company developed and implemented a Quality Management System (QSM) in order to document the companys best business practice, better satisfy the requirements and expectations of its customers and improve the overall management of the company. The Quality Management System (QSM) meets the requirements of the international standard ISO 22000:2005. This system addresses the supply and servicing of the companys products. This manual describes the Quality Management System (QSM), delineates authorities, inter relationships and responsibilities of the personnel responsible for performing within the system. The manual also provides procedures of references for all activities comprising the Quality Management System (QSM) to ensure compliance to the necessary requirements of the standard. This manual is used internally to guide the companys employees through the various requirements of the ISO standard that must be met and maintained in order to ensure customer satisfaction, continuous improvement and provide the necessary instructions that create an empowered work force. This manual is used externally to introduce our Quality Management System (QSM) to our customers and external organisations or individuals. The manual is used to familiarise them with the controls that have been implemented and to assure them that the integrity of the Quality Management System (QSM) is maintained and focused on customer satisfaction and continuous improvement.

  • I S O 2 2 0 0 0 : 2 0 0 5 Q U A L I T Y M A N U A L

    2

    1.0 The Company Profile

  • I S O 2 2 0 0 0 : 2 0 0 5 Q U A L I T Y M A N U A L

    3

    ISO 22000: 2005 Background and History

    ISO 22000:2005 is a food safety management systems developed within ISO by experts from the food industry and for the food industry. It clearly provides a framework of internationally harmonized requirements for the global approach that is needed. ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programs. Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards t

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