Hello from Jamaica

Question

Hello from Jamaica

Started by Jessicacff, Jul 17 2013 08:20 PM

#1 Jessicacff

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Posted 17 July 2013 - 08:20 PM

I am quality assurance officer currently working on documentation for ISO 22000 quality management system for a flavour company. I would like to get some advice from persons who know about this FSMS.

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Simon · Answer 1

#2 Simon

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Gender:Male
Location:Manchester
Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 17 July 2013 - 08:54 PM

Hi Jessica, welcome to the IFSQN.

We have a forum dedicated to ISO 22000. Take a look at the previous discussions over there and if you have any specific questions feel free to open a new topic.

:welcome:

Regards,

Simon

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Jessicacff · Answer 2

#3 Jessicacff

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Posted 18 July 2013 - 08:21 PM

Thanks much :)

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George @ Safefood 360° · Answer 3

#4 George @ Safefood 360°

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Posted 22 July 2013 - 06:09 PM

As an ingredient manufacturer you might want to check out FSSC 22000 which will also provide you with a comprehensive standard on PRP requirements.

George

BSc. MSc - Food Safety Management
CEO, Safefood 360 - food safety management software for leading food businesses

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Jessicacff · Answer 4

#5 Jessicacff

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Posted 22 July 2013 - 06:34 PM

thanks George, i will definitely look into that

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Tony-C · Answer 5

#6 Tony-C

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Posted 24 July 2013 - 05:55 PM

Hi Jessica,

As well as advice on the forums IFSQN provide ISO 22000 and FSSC 22000 Implementation Packages.

The difference between ISO 22000 and FSSC 22000 is that compliance with prerequisites prescribed in ISO/TS 22002-1:2009 Prerequisite programmes on food safety - Part 1: Food manufacturing are required for FSSC 22000 certification.
Sections in ISO/TS 22002-1 include:
4 Construction and layout of buildings
5 Layout of premises and workspace
6 Utilities – air, water, energy
7 Waste disposal
8 Equipment suitability, cleaning and maintenance
9 Management of purchased materials
10 Measures for prevention of cross contamination
11 Cleaning and sanitizing
12 Pest control
13 Personnel hygiene and employee facilities
14 Rework
15 Product recall procedures
16 Warehousing
17 Product information/consumer awareness
18 Food defence, biovigilance and bioterrorism

Regards,

Tony