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Required Documented Procedures for ISO 22000


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#1 Jask2k

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Posted 25 September 2006 - 08:36 AM

Does anybody knows how many documented procedures are required in 22000. I know this 7 procedures :
4.2.2 — Control of documents
4.2.3 — Control of records
7.6.5 — Actions when monitoring results exceed critical limits
7.10.1 — Corrections
7.10.2 — Corrective actions
7.10.4 — Withdrawals
8.4.1 — Internal audit
but 7.6.5 it says that ,, documented procedures shall be established.....to ensure that they are not released until they have been evaluated" , but these requirements are also included in 7.10 (1,2,3,4) , so 7.6.5 it's a documented procedure itself or it can be included in 7.10.2 or not, I'm a bit confused . :helpplease:


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#2 Charles Chew

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Posted 25 September 2006 - 10:53 AM

Dear Jask2k,

Required documented procedures are all "spelt out" in the standards. You do need to view ISO 22000 requirements differently from other standards such as BRC-Food which is specifically spelt out or prescribed for you.

Under this standard, you would need to document the appropriate procedures to fit to your Food Safety Performance needs and thats when you have to decide whether what you have put up is adequate to meet or challenge your set objectives or achieve the intended food safety level.


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Cheers,
Charles Chew
www.naturalmajor.com

#3 NawarQA

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Posted 10 September 2013 - 07:21 PM

Dear Jask2k

you can find all required documents under name of : ISO 22000 Mandatory procedures or documents   

hope that will help you.


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#4 Tony-C

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Posted 19 September 2013 - 03:46 AM

Does anybody knows how many documented procedures are required in 22000. I know this 7 procedures :
4.2.2 — Control of documents
4.2.3 — Control of records
7.6.5 — Actions when monitoring results exceed critical limits
7.10.1 — Corrections
7.10.2 — Corrective actions
7.10.4 — Withdrawals
8.4.1 — Internal audit
but 7.6.5 it says that ,, documented procedures shall be established.....to ensure that they are not released until they have been evaluated" , but these requirements are also included in 7.10 (1,2,3,4) , so 7.6.5 it's a documented procedure itself or it can be included in 7.10.2 or not, I'm a bit confused . :helpplease:

 

Hi Jask2k,

 

ISO 22000 states that an organisation requires the documents necessary to ensure the effective development, implementation and updating of the food safety management system.
 
There are specific references in the standard where it prescribes that the food safety management system will need to have documents.

 

The following is a list of the documents required:
Food Safety Policy
Food Safety Objectives
Identification and Control of Outsourced Processes
Document control
Record control
Documents that specify how prerequisite programme activities are managed
a) construction and lay-out of buildings and associated utilities
b) lay-out of premises, including workspace and employee facilities
c) supplies of air, water, energy and other utilities
d) supporting services, including waste and sewage disposal
e) the suitability of equipment and its accessibility
f) management of purchased materials, supplies, disposals and handling of products
g) measures for the prevention of cross contamination
h) cleaning and sanitizing
i) pest control
j) personnel hygiene
k) other aspects as appropriate
Information required to conduct the hazard analysis
Descriptions of raw materials to the extent needed to conduct the hazard analysis
Descriptions of Ingredients to the extent needed to conduct the hazard analysis
Descriptions of product-contact materials to the extent needed to conduct the hazard analysis
The characteristics of end products
Descriptions of the intended use to the extent needed to conduct the hazard analysis
Descriptions of the reasonably expected handling of the end product to the extent needed to conduct the hazard analysis
Descriptions of any possible unintended but reasonably expected mishandling and misuse of the end product to the extent needed to conduct the hazard analysis
Descriptions of the methodology and parameters used for the categorization of control measures as belonging to the HACCP plan or Operational prerequisite programmes
The food safety hazard or hazards to be controlled by each operational prerequisite programme
The food safety hazard or hazards to be controlled by each operational prerequisite programme
The control measures used by each operational prerequisite programme
The monitoring procedures used in each operational prerequisite programme
The corrections and corrective actions for each operational prerequisite programme
The responsibilities and authorities for each operational prerequisite programme
Records for each operational prerequisite programme
The HACCP plan and identified critical control points (CCPs)
The food safety hazards to be controlled at each critical control point
The control measures used at each critical control point
The monitoring procedures used at each critical control point
The critical limits applied at each critical control point
The rationale for the chosen critical limits
The corrections and corrective action to be taken if critical limits are exceeded for each critical control point
The responsibilities and authorities for each aspect of the critical control point
Critical control point monitoring records
Procedures for the handling of potentially unsafe products, including the controls, methods and authorization levels.
Procedures for withdrawing products including notification to relevant interested parties, handling of withdrawn products as well as affected products in stock and the sequence of actions to be taken.
Procedure for Corrections including the identification and assessment of affected end products
Records of the review of corrections carried out
Procedure for Corrective Action that specifies the appropriate actions to identify and eliminate the cause of detected nonconformities, to prevent recurrence, and to bring the process or system back into control after nonconformity is encountered.
The corrective action procedure must include a review of non-conformances including customer complaints
The corrective action procedure must include a review of trends in monitoring results that may indicate development towards loss of control
The corrective action procedure must include a review to determine the causes of non-conformances
The corrective action procedure must include an evaluation of the need for action to ensure that nonconformities do not recur
The corrective action procedure must include a how the actions needed are determined
The corrective action procedure must include a how the actions needed are implemented
Records of corrective actions
Records of the review of corrective actions taken to ensure that they are effective
Procedure for Internal Auditing including responsibilities and requirements for planning and conducting audits, for reporting results and maintaining records.
Internal Audit records
External documents relevant for the food safety activities including statutory, regulatory and customer requirements.

The extent of documentation will differ from one organization to another depending on the size and complexity of the operation and the competence of personnel.

 

Regards,

 

Tony


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#5 chichai

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Posted 17 October 2016 - 08:12 AM

wow that's a lot  :silly:


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