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Measurable Objectives for a Food Safety Policy?


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#1 Simon

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Posted 16 September 2005 - 10:01 AM

In section 5.2 of ISO 22000 one of the requirements is that:

'The food safety policy shall be supported by measurable objectives'

I'd like to canvass member opinions on the sorts of measurable objectives we should consider.

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Simon


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#2 Franco

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Posted 20 September 2005 - 06:10 AM

'The food safety policy shall be supported by measurable objectives'


I'm enclosing a helpful file IMHO. Rgds. Franco
Attached File  JFCO959Zwietering.pdf   1.04MB   3242 downloads
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#3 Simon

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Posted 20 September 2005 - 08:58 PM

I'm enclosing a helpful file IMHO. Rgds. Franco
Attached File  JFCO959Zwietering.pdf   1.04MB   3242 downloads


Thanks Franco, I will have a read and get back.

What about everyone else? Surely you're not bored with ISO 22000 already. :dunno:

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#4 Simon

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Posted 22 September 2005 - 03:35 PM

Franco - indeed anyone, do you think the attached is what ISO 22000 is talking about in terms of measurable objectives for the food safety policy.

If I relate this back to ISO 9001:2000 quality policy objectives are strategic level statements written on glossy paper by the CEO. They must be measurable or else you get:

Our aim is to be world class in everything we do!

Or target is to delight our customers!


Objectives should be cascaded appropriately throughout the organisation and a link should be available through the general strategic (policy) objectives to management objectives and down to specific operational activities. Each should be measurable where appropriate.

I've not seen many food safety policies and I would be interested in their content. Would anyone be brave enough to post an example food safety policy for discussion?

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Simon
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#5 Charles Chew

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Posted 22 September 2005 - 04:30 PM

Would anyone be brave enough to post an example food safety policy for discussion?


Simon,
Let me be the first volunteer. Hope it will be useful.

Cheers
Charles Chew

Attached Files


Edited by charleschew, 23 September 2005 - 12:10 AM.

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#6 Charles Chew

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Posted 24 September 2005 - 04:00 AM

Food Safety Policy is merely just a statement of intent. No big deal apart from complying with the requirements under the standard.............at what level of achievement in meeting the intended food safety objectives is really another story.

Measurable objectives are measurable results of "HACCP Validation Activities" and "HACCP Verification Activities" in acertaining whether the Food Safety System and GMP (PRPs) Programmes are achieving the minimum acceptable level of food safety assurances that such activities had originally been intended.

If the above are not in your system, IMO, the PRP activity results are recorded - BUT they are not measured.

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#7 Simon

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Posted 26 September 2005 - 08:21 AM

OK so the Food safety Policy is where the CEO (e.g. Mr Shittlegroover) promotes his bland marketing platitudes such as:

Our company provide our global customer base with 100% safe and wholesome foods, blah, blah, blah.

However, the proof of the pudding is in the results of "HACCP Validation Activities" and "HACCP Verification Activities'.

The important point is there is a connection between operations and senior management. If the system is not meeting the food safety policy objectives at an operational level you can take it right to the top.

BTW Charles thanks for sharing the policy. :thumbup:

Regards,
Simon


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#8 Franco

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Posted 26 September 2005 - 09:10 AM

Franco - indeed anyone, do you think the attached is what ISO 22000 is talking about in terms of measurable objectives for the food safety policy.


Yes. And the attachment shows how the FSO of the country are linked to the FSO of the company.
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#9 Franco

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Posted 26 September 2005 - 11:44 AM

Greg Paoli - Peeling the onion maybe this presentation shades some more light on the subject :uhm: maybe it rises more fog :uhm:

Edited by Franco, 26 September 2005 - 11:51 AM.

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#10 Franco

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Posted 26 September 2005 - 12:38 PM

FSO food control
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#11 Franco

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Posted 28 September 2005 - 06:10 AM

FSO proceedings :bye: Franco
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#12 Simon

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Posted 04 October 2005 - 07:30 PM

Greg Paoli - Peeling the onion maybe this presentation shades some more light on the subject :uhm: maybe it rises more fog :uhm:



The presentation has a good title. I read it and it made me cry. :crybaby:

Thanks,
Simon
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#13 Franco

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Posted 11 November 2005 - 06:44 PM

FSO workshop presentation
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#14 okido

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Posted 15 November 2005 - 07:18 AM

From policy to objectives,

Some examples,

Okido,

SMART, A small step for consultants a giant step for managers.
Attached File  Foodsafety_objectives_ABC_LTD.doc   20.5KB   1331 downloads


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#15 Simon

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Posted 15 November 2005 - 11:58 AM

What I like really about your objectives Okido is that they are simple and measurable. Whether I agree with them all is a different matter and really none of my business. It's your food safety management system and you and your team have sat down and intelligently considered the objectives you need to maintain and improve your system based on your particular circumstances. Brilliant mate!

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Simon


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Need food safety advice?
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#16 Chris

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Posted 18 November 2005 - 12:31 PM

Hello, this is my first post to this fascinating forum:

I believe implementation of ISO22000 implys that a company is willing to stand up and admit that there are potential food safety concerns related to their products and that they plan to do what they can to minimise these risks (their FSOs, CCPs and PRPs). Perhaps willingness and capability to embrace the implications of Risk Communication will impede widespread ISO22000 implementation.

As I interpret it, in implementing ISO22000 the company must admit that the absolute safety of every individual product is not known and can not be absolute, but, in the companies view the frequency of detecting unsafe product is acceptable (necessary for HACCP verification and validation). I guess how this admission is then perceived by the customer, consumer and other interested parties will be key to the success of ISO22000.

Ethically this is a great step forward, but may require significant investment in skills and competencies.

Does anyony have positive or negative practical experience of these challenges?

Regards,
Chris.


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#17 Charles Chew

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Posted 18 November 2005 - 02:09 PM

Does anyony have positive or negative practical experience of these challenges?


Hi Chris,
Absolutely. The dynamic nature and circumstances of any food safety programs is itself the centre of challenge. IMO, system upgrades and updates through both internal and external communications reflect one of the core elements of continuous improvements hopefully through embracing ISO 22000.
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#18 angelica

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Posted 25 October 2008 - 11:47 AM

gentle list members


I'd appreciate if any of you could give me an opinion about it


Do you think it’s correct to have the following as an objective? We have to do it anyway because of the necessity of validating the procedure Identify the location and contact every customer /transporter/storage manager where the product lot could be, in a maximum of 2 h when testing the recall/withdrawal procedure.

We produce raw nuts and provide them to other processors end we are implementing ISO 22000.


thank you in advance for your answers
Angelica


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#19 okido

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Posted 27 October 2008 - 08:31 AM

Hi Angelica,

Performance of recalls or test recalls can be an objective.
Be it an maximum time that is needed to go back and forward one step in the chain.


Have a nice day, Okido


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#20 angelica

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Posted 29 October 2008 - 12:01 PM

thank you, Okido
I appreciate your opinion very much
have a nice day
:bye:
Angélica


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#21 Biss

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Posted 01 November 2008 - 04:17 AM

hi,

in the test recall both the recovery percentage and time taken can be included as objectives.


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#22 HZT-MYANMAR

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Posted 01 November 2008 - 12:09 PM

Dear all ,
I doubt that , the all objectives are measureable or not .
For eg , To improve the awareness of food safety management system of all employeees. This Objective is qualitative , right .
So how to improve as human being .
If U have any solution or different idea , save me from confusing.
Thank You .
HZT


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#23 AS NUR

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Posted 03 November 2008 - 02:22 AM

Dear HZT..

To Imporve your human being.. firsy you must have a system to control your competitiveness of your employee.. the competitiveness are contain soft skill ( attitude) and hard skill ( technical skil)... and then you have to improve screen systems and training system to improve the people skill.. thats part of FSO..

IMEX .. in my previoius company we alwasy state in the FSO :
" We plain to increase competitveness food handler by training and the objective is minimum ± 6 hours / employee / year (sorry i forget for the number)"

OK.. Thats my Opinion...


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#24 Simon

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Posted 04 November 2008 - 09:48 PM

Dear HZT..

To Imporve your human being.. firsy you must have a system to control your competitiveness of your employee.. the competitiveness are contain soft skill ( attitude) and hard skill ( technical skil)... and then you have to improve screen systems and training system to improve the people skill.. thats part of FSO..

IMEX .. in my previoius company we alwasy state in the FSO :
" We plain to increase competitveness food handler by training and the objective is minimum ± 6 hours / employee / year (sorry i forget for the number)"

OK.. Thats my Opinion...

And the proof of the pudding is that investment into employee education programmes can be measured by the number of nonconformities found during various audits and from customer complaints etc.

Regards,
Simon
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#25 HZT-MYANMAR

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Posted 05 November 2008 - 05:56 PM

Thank you all ,
I have to try this advices . But I wanna tell U that we must do the analysic to input to the managemant review .
Right ? So every objective need to SMART . But some problem were fourd on this soft skill .In this forum , somewhere ,
I found it as " Mental Hazard is Fourth " .
So very difficult to promote them . How can I do ?
I was prepare the each related procedure , WI , Form , Manual ....what the requirements of ISO22000 .
But they don't like to implement that .So , I change the trend of my method .. Another way is OBJECTIVE .
I recognized that & set that . But this " Soft Skill ( Attitude )also being form as the obstical with alternated picture.
Woh........
Innovator may crazy , right ?
Anyhow ... Thank you all .


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