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Just want to ask assistance in preparing ISO 22000

Started by 2408rara, Nov 09 2015 09:01 AM
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2408rara

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Posted 09 November 2015 - 09:01 AM

Hello! 

Im new here.

 

Just want to ask assistance in preparing ISO 22000

 

thanks


Simon

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Posted 09 November 2015 - 09:28 AM

Your question is very wide in scope...too wide to provide you with a precise answer.

 

Please tell us about your product and process and the food safety management systems and structures you already have in place.

 

Regards,

Simon


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2408rara

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Posted 09 November 2015 - 10:12 AM

I'm in a food services catering and we are preparing for ISO 22000.

Need to start from start.. and i'm confused in a way where to start.

preparing procedures and documentation.

 


brianweber

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Posted 09 November 2015 - 02:51 PM

I would suggest starting here. These manuals are a great help.


Brian

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Charles.C

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Posted 09 November 2015 - 02:58 PM

I'm in a food services catering and we are preparing for ISO 22000.

Need to start from start.. and i'm confused in a way where to start.

preparing procedures and documentation.

 

Hi rara,

 

May I ask a little regarding yr technical background, eg are you familiar with Codex HACCP / iso 9000 ?

 

Have you read the iso22000 standard ?


Kind Regards,

 

Charles.C

2408rara

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Posted 22 November 2015 - 10:45 AM

honestly speaking ISO 22000 is new for me but i got little background and in regards for the standard i do got guide lines.

 

Im just hoping that what Im doing is right.


2408rara

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Posted 22 November 2015 - 10:47 AM

Hi rara,

 

May I ask a little regarding yr technical background, eg are you familiar with Codex HACCP / iso 9000 ?

 

Have you read the iso22000 standard ?

 

We are HACCP certified but I was not part of that team before now as they put me one of the members Im still learning at the same time doing the ISO 22000.


Charles.C

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Posted 22 November 2015 - 01:36 PM


Kind Regards,

 

Charles.C

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2408rara

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Posted 23 November 2015 - 05:32 AM

 

 

Thank you so much.. surely these links can help me.. 


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