5 replies to this topic

[Twinkle]

Hi All,

 

Hoping some one can assist.

 

Im looking for a  FSSC 22000 version 4.1 "Documents required Checklist" please 

 

 

 

TIA

[Charles.C]

Hi All,

 

Hoping some one can assist.

 

Im looking for a  FSSC 22000 version 4.1 "Documents required Checklist" please 

 

 

 

TIA

 

Product ?

 

Including ISO22000 2018 ?

[Twinkle]

Hi

 

Yes if possible ISO 22000:2018 that would be super awesome!!!

 

We do dry powder blending of soya mince, soups, custards, jellies, porridges, cooldrinks, beverages, spices etc

 

thanks 

[Charles.C]

Hi twinkle,

 

I'm not sure if there is a specific list of required documents anywhere on this Forum since it tends to vary depending on how one answers the requirements of the Standard.

 

You may be able to get some idea by looking at the free summary brochure for the IFSQN FSSC22000 system package offered here  -

 

https://www.ifsqn.co...ation-packages/

 

If you want to see the range of questions which need to be answered can see this fairly comprehensive  item checklist (22005 - iso22000) -

 

https://www.ifsqn.co...st/#entry118082

[Twinkle]

Thank you for this

 

I do believe there are some Mandatory documents that a company would need for the FSSC 22000, do you perhaps have that list.

[Omega Lim]

Hi Twinkle,

 

My FSSC 22000 version 4.1 is under category CIV: Processing of ambient stable products

My Document include ISO 22000 procedure + PRP and Food Fraud Assessment

 

My ISO 22000 SOP is as follow:

1. Document Management

2. Management Responsibility

3. Resource Management

4. HACCP

5. Suppliers, Purchasing & outsourcing

6. Receiving & Inspection

7. Production

8. Identification, Labelling and Traceability

9. Control of Monitoring and Measuring

10. Control of Non-conforming Product

11. Internal Audit and Validation

12. Corrective Action and Continuous Improvement

13. Emergency Preparation, Response & Product Recall

 

PRP (reference standard ISO/TS 22002-1:2009)

1. Construction and layout of building

2. Layout of premise and workplace

3. Utilities - air, water, energy

4. Waste disposal

5. Equipment suitability and accessability for cleaning, maintenance

6. Management of purchased materials

7. Measures for prevention of cross contamination

8. cleaning and sanitizing

9. Pest control

10.Personal hygiene and employee facilities

11. Rework

12. Product recall

13. Warehousing

14. Product information and customer awareness

15. Food defence, biovigilance and biorerrorism