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Need help implementing FSSC 22000 in cold press oil manufacturing comp


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#1 mansi

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Posted 18 February 2018 - 12:05 PM

Hi!

I need some guidance in implementing FSSC 22000 and HACCP study. I have made a flow chart for the same. How do I proceed from here?

Thanks!



#2 Tony-C

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Posted 19 February 2018 - 03:53 AM

Hi Mansi

 

:welcome:

 

Welcome to the IFSQN forums.

 

For the FSSC 22000 Certification Scheme you will need to conduct your HACCP study as per the requirements of ISO 22000.

 

In the first place you should have completed the preliminary steps:

7.3 Preliminary steps to enable hazard analysis
7.3.1 General
7.3.2 Food safety team
7.3.3 Product characteristics
7.3.3.1 Raw materials, ingredients and product-contact materials
7.3.3.2 Characteristics of end products
7.3.4 Intended use
7.3.5 Flow diagrams, process steps and control measures
7.3.5.1 Flow diagrams
7.3.5.2 Description of process steps and control measures

 

Then you move on to the Hazard Analysis:
7.4 Hazard analysis
7.4.1 General
7.4.2 Hazard identification and determination of acceptable levels
7.4.3 Hazard assessment
7.4.4 Selection and assessment of control measures

 

Then establishing the HACCP plan and OPRPs:

7.5 Establishing the operational prerequisite programmes (PRPs)
7.6 Establishing the HACCP plan
7.6.1 HACCP plan
7.6.2 Identification of critical control points (CCPs)
7.6.3 Determination of critical limits for critical control points
7.6.4 System for the monitoring of critical control points
7.6.5 Actions when monitoring results exceed critical limits

 

The FSSC 22000 Certification Scheme also requires you to implement prerequisite programmes as per 7.2 Prerequisite programmes (PRPs) ISO 22000 and also those stipulated in TS ISO 22002-1 Prerequisite programmes on food safety Part 1: Food manufacturing. These should normally be established before the hazard analysis.

 

Note that there are also requirements in FOOD SAFETY SYSTEM CERTIFICATION 22000 Part II: Requirements for Certification Version 4.1: July 2017 2.1.4 Additional requirements.

 

​Kind regards,

 

​Tony



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