5 replies to this topic

[easyfood]

Dear forum,

Thanks a lot! You are bombing me with enough information but I don't know where to start!
I found enough manuals en examples online. I have here a legal copy of the ISO 22000:2005 book.

My company expects of me that I (1 person) can make a Food Safety Management System plan. I have no experience in this business and I know that we haven't got HACCP and ISO9001.

I have a example of an ISO9001 plan of a factory that makes tape.

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My question:
How do I start to make a FSMS in my own with no experience, in March I will get help of an consult of a company named DNV. But till that time I will start doing something.

This company warehouses lots of different products but the carton (packaging material) will gets its own department. So a lot of CCP will disappear.

We are busy to make al the lights covered and checking on leaks. I found out that you'll need a pest-control-system. How does that work?

Please ask for more details, I don't know what you need.

Martijn

[a_andhika]

Dear Martjin,

Surely so many informations that you can get here. Sometimes it looks so random and confusing. No need to worry, even the experts often argued among them. Take it easy and find your basic needs first. After that, the ball is in your feet, use it as your wish....

There are several questions that Id like to ask:
1. What kind of food bussiness that you run? Your company's profile, and the example of products would be helpful.
2. No one-man-show in ISO 22k (well at least thats what I feel). You should have a Team, no matter what. Share your problems with the other. Besides, Food safety team is demanded in the system. Do you have a Team?
3. First thing first, PRP is the basic. Do you run the PRP with correctly (GMP and SSOP)? Is it recorded with well?
4. Do you have a HACCP Plan? Do you mind to share it with us?

Last but not least, you may want to see this link, its helps me to learn the ISO 22k:
http://www.praxiom.c...22000-intro.htm

Good luck on your project;)

Regards,


Arya

PS: maybe you already seeing this, but some members also discussing the similar topic like you:
http://www.ifsqn.com...?showtopic=3829
http://www.ifsqn.com...?showtopic=9009
http://www.ifsqn.com...?showtopic=7707

[Simon]

Before March I think if you get the glasss lighting covered, the building infrastructure intact, the place clean and tidy and investigate a pest control contract you will have made a good start. It's a big job and could take 12 - 18 months, so don't panic.

[S.U.Siddiqui]

Hey Martin,

People here are really helpful so dont worry man. Apart from these on-site preparations, you shall develop a gantt chart for the whole project defining the time lines of different tasks. At a minimum your tasks will be as follows:

Step 1- Define your food safety team
Step 2- Appoint a food safety team leader
Step 3- Document organization's food safety policy statement
Step 4- Document organization's food safety objectives
Step 5- Develop Specifications of Raw material, ingredients and Product Contact Material
Step 6- Develop specification of YOUR finished product including the intended use (Clause 7.3.4)
Step 7- Prepare process flow chart and process description (including the control measures)
Step 8- Conduct Hazard Analysis, Control Measure categorization and extract OPRPs and CCPs
Step 9- Develop your OPRP and HACCP Plan (including all requirements of 7.5 and 7.6)
Step 10- Document, implement and maintain all MANDATORY procedures of FSMS and any other procedures if you wish to document them
Step 10- Implement all of your control measures (PRPs, OPRPs and CCPs) and start monitoring and taking corrective actions
Step 11- Ammend your PRP, OPRP and HACCP Plan as necessary.
Step 12- Conduct Internal Audit
Step 13- Carry out your Management Review (Discuss all requirements as mentioned in 5.8.1 specially internal audit findings )
Step 14- Carry out corrective actions on internal audit findings
Step 15- Go for Stage 1 (Document Review) External Audit

Hope it would help your purpose.

Regards
Siraj

[Simon]

Hey Martin,

People here are really helpful so dont worry man. Apart from these on-site preparations, you shall develop a gantt chart for the whole project defining the time lines of different tasks. At a minimum your tasks will be as follows:

Step 1- Define your food safety team
Step 2- Appoint a food safety team leader
Step 3- Document organization's food safety policy statement
Step 4- Document organization's food safety objectives
Step 5- Develop Specifications of Raw material, ingredients and Product Contact Material
Step 6- Develop specification of YOUR finished product including the intended use (Clause 7.3.4)
Step 7- Prepare process flow chart and process description (including the control measures)
Step 8- Conduct Hazard Analysis, Control Measure categorization and extract OPRPs and CCPs
Step 9- Develop your OPRP and HACCP Plan (including all requirements of 7.5 and 7.6)
Step 10- Document, implement and maintain all MANDATORY procedures of FSMS and any other procedures if you wish to document them
Step 10- Implement all of your control measures (PRPs, OPRPs and CCPs) and start monitoring and taking corrective actions
Step 11- Ammend your PRP, OPRP and HACCP Plan as necessary.
Step 12- Conduct Internal Audit
Step 13- Carry out your Management Review (Discuss all requirements as mentioned in 5.8.1 specially internal audit findings )
Step 14- Carry out corrective actions on internal audit findings
Step 15- Go for Stage 1 (Document Review) External Audit

Hope it would help your purpose.

Regards
Siraj

Great plan Siraj. Thanks for your help and input on this and the other topics you have commented on in the short time you have been a member of the forums. I only hope you don't burin out tooo quick.



Regards,
Simon

[okido]

Hi Martijn,

Welkom op het forum,

If you have any specific questions drop them here.
Regarding pest control, easy way is to outsource this to a well known contractor that has a schedule that is accepted in the market as the standard.

Have a nice day, Okido