Can any one give a baseline idea about how to integrate ISO 9001 and HACCP in to FSSC22000?
I recently made this transition. After 20+ years of ISO9001 it was hard to change the paradigm. Think of ISO-22000 as taking for granted all the things in your current QMS. Some may be mentioned directly others just inferred. We had been 9001 & AIIB vertified so all the PRP's came from AIB but the HACCP plan then was 2 pages and now ours is 17. The flow diagrams added most of the pages. After modifying all the QAM documents for 22000 elements it dawned on me to go back and change the title of each one in the QAM to "Food Safety & Quality Manual".
This allows us to make the transition a little smoother and sometime in the future I expect to Drop the word 'Quality". Might be awhile though. Create a new document called HACCP which starts with a brief of the company, products, identifies the team members, covers storage, intended use and mis-intended use of your products. Then flow diagrams with a overview and each process separately with all imputs, steps, and outputs. After that you have the information needed to performt he risk anlysis. I've seen several examples of assessing risk but we chose a simple one.
L= Likelihood of Occurrence S = Severity of the Outcome R = Risk Level (LxS)
3 = High 3 = High 1-3 = Low risk (establish control measures where appropriate)
2 = Medium 2 = Medium 4-6 = Medium risk (OPRP)
1 = Low 1 = Low 7-9 = Substantial risk (CCP)
Types: CCP = Critical Control Point F = Foreign Body M = Microbiological C = Chemical
L * S = R
Hopefully you already have the GMP, Glass etc., pest control, security, etc. Hope this helps.