There is new requirement from FSSC 22000 as below:
Appendix 1A: ADDITIONAL REQUIREMENTS
- Specifications for services
The organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:
- Shall have specified requirements
- Shall be describes in documents to the extent needed to conduct hazard analysis
- Shall be managed in conformance with the requirements of technical specification for sector PRPs.
Can anyone share your idea on how to conduct hazard analysis for service providers as mentioned above?
You missed out the bottom part of the additional requirements on that section you are quoting from: Reference: ISO 22000, clauses 7.2.3.f and 7.3.3
ISO 22000 Clause 7.2.3 f) management of purchased materials (e.g. raw materials, ingredients, chemicals and packaging), supplies (e.g. water, air, steam and ice), disposals (e.g. waste and sewage) and handling of products (e.g. storage and transportation);
ISO 22000 Clause 7.3.3 Product characteristics:
188.8.131.52 Raw materials, ingredients and product-contact materials
184.108.40.206 Characteristics of end products
The requirement is for them to be described in sufficient detail such that a hazard analysis can be conducted and managed in conformance with the requirements of technical specification for sector PRPs, so for food manufacturers as per TS ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing. Some of the relevant sections in TS ISO 22002-1 include:
6 Utilities — air, water, energy
8.6 Preventive and corrective maintenance
9 Management of purchased materials
9.2 Selection and management of suppliers
When you have implemented these measures your hazard analysis will be simplified.