FSSC 22000 Version 4.1 Document Checklist
Hi All,
Hoping some one can assist.
Im looking for a FSSC 22000 version 4.1 "Documents required Checklist" please
TIA
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 ?
Hi
Yes if possible ISO 22000:2018 that would be super awesome!!! :rock:
We do dry powder blending of soya mince, soups, custards, jellies, porridges, cooldrinks, beverages, spices etc
thanks
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) -
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.
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