I am knew to ISO 22000. I am new to HACCP. I already said that exact thing before. I have learned some knowledge of PRP’s and HACCP plan from Charles C the past months as my boss instructed me to develop a food safety management system for 1 of our subsidiaries. Unfortunately, instead of ISO 22000, they will instead have joined in a web based Information Exchange system that allows the members to keep their information there and exchange among themselves. They are joining because customer requires them to be a member and they will be audited by a third-party on behalf of the customer. In effect it would be a second party audit.
However, based from the original plan there are 2 more subsidiaries that will go for ISO 22000 certification by September and October 2011.
Subsidiary A - engages in the distribution of fresh fruits and vegetables to key retail accounts in the country.
Subsidiary B - invested for a Vapor Heat Treatment facility to meet the stringent quality requirement of its export’s clients for fresh mangoes.
I need IFSQN members help in making action items – step by step guide in developing an ISO 22000 or HACPP programs. I am aware that we need to start with gap analysis, but I need to set expectation on what they need to complete. Without a good food industry experience, this is another difficult task.
Please help me.
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