Posted 10 December 2009 - 04:35 AM
(For example ISO 22000 require 6 documented procedures and about 28 recods).
Hi Aidy
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:1Food Safety Policy2Food Safety Objectives3Identification and Control of Outsourced Processes4Document control5Record control6Documents that specify how prerequisite programme activities are managed7Information required to conduct the hazard analysis8Descriptions of raw materials to the extent needed to conduct the hazard analysis9Descriptions of Ingredients to the extent needed to conduct the hazard analysis10Descriptions of product-contact materials to the extent needed to conduct the hazard analysis11The characteristics of end products12Descriptions of the intended use to the extent needed to conduct the hazard analysis13Descriptions of the reasonably expected handling of the end product to the extent needed to conduct the hazard analysis14Descriptions of any possible unintended but reasonably expected mishandling and misuse of the end product to the extent needed to conduct the hazard analysis15Descriptions of the methodology and parameters used for the categorization of control measures as belonging to the HACCP plan or Operational prerequisite programmes16The food safety hazard or hazards to be controlled by each operational prerequisite programme 17The food safety hazard or hazards to be controlled by each operational prerequisite programme18The control measures used by each operational prerequisite programme19The monitoring procedures used in each operational prerequisite programme20The corrections and corrective actions for each operational prerequisite programme21The responsibilities and authorities for each operational prerequisite programme22Records for each operational prerequisite programme23The HACCP plan and identified critical control points (CCPs)24The food safety hazards to be controlled at each critical control point25The control measures used at each critical control point26The monitoring procedures used at each critical control point27The critical limits applied at each critical control point28The rationale for the chosen critical limits29The corrections and corrective action to be taken if critical limits are exceeded for each critical control point30The responsibilities and authorities for each aspect of the critical control point31Critical control point monitoring records32Procedures for the handling of potentially unsafe products, including the controls, methods and authorization levels. 33Procedures 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.34Procedure for Corrections including the identification and assessment of affected end products35Records of the review of corrections carried out36Procedure 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. 37The corrective action procedure must include a review of non-conformances including customer complaints38The corrective action procedure must include a review of trends in monitoring results that may indicate development towards loss of control39The corrective action procedure must include a review to determine the causes of non-conformances 40The corrective action procedure must include an evaluation of the need for action to ensure that nonconformities do not recur41The corrective action procedure must include a how the actions needed are determined42The corrective action procedure must include a how the actions needed are implemented43Records of corrective actions44Records of the review of corrective actions taken to ensure that they are effective45Procedure for Internal Auditing including responsibilities and requirements for planning and conducting audits, for reporting results and maintaining records.46Internal Audit records47External 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.
Kind regards,
Tony
Edited by Tony-C, 10 December 2009 - 04:36 AM.
