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How to interpret clause 7.1.5 Control of external elements of FSMS?


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#1 seowsee

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Posted 23 November 2018 - 09:36 AM

How to interprete the clause 7.1.5 Control of external elements of FSMS for ISO 22000:2018? What are the documents/records need? how to fulfill this clause? 



#2 jdpaul

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Posted 26 November 2018 - 05:29 AM

What does the clause state? I have not looked at the new version



#3 PowderQM

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Posted 29 November 2018 - 09:24 AM

Hi,

 

I found this nice document online, maybe it could help

 

http://www.progress-...-Excellence.pdf



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#4 ibrahimhashimissa

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Posted 17 January 2019 - 05:23 PM

Still I am confused
Till now I am not able to differentiate between externally developed elements of FSMS & external provided processes ?



#5 Tony-C

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Posted 18 January 2019 - 04:27 AM

Hi Pseowsee,

 

The requirements of the clause are:

 

7.1.5 Externally developed elements of the food safety management system

When an organization establishes, maintains, updates and continually improves its FSMS by using externally developed elements of a FSMS, including PRPs, the hazard analysis and the hazard control plan (see 8.5.4), the organization shall ensure that the provided elements are:

a) developed in conformance with requirements of this document;

b) applicable to the sites, processes and products of the organization;

c) specifically adapted to the processes and products of the organization by the food safety team;

d) implemented, maintained and updated as required by this document;

e) retained as documented information.

 

So, if you use external resources you need to ensure what is provided is compliant with the standard, applicable, adapted, implemented, maintained, updated and retained.

 

This can be done by taking ownership of such resources, and adapting them to suit and integrating them into your FSMS.

 

Such resources may include software, work carried out by consultants or for example IFSQN Implementation Packages.

 

Kind regards,

 

Tony



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#6 ibrahimhashimissa

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Posted 18 January 2019 - 04:16 PM

Thanks a lot Tony,
Appreciate if you would mention some examples for the “externally developed elements” and some other examples for the “ externally provided processes” in the next clause

Many thanks in advance for your usual support



#7 Tony-C

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Posted 19 January 2019 - 06:12 AM

Thanks a lot Tony,
Appreciate if you would mention some examples for the “externally developed elements” and some other examples for the “ externally provided processes” in the next clause

Many thanks in advance for your usual support

 

 

Such resources may include software, work carried out by consultants or for example IFSQN Implementation Packages.

 

Kind regards,

 

Tony

 

Examples of externally provided services include contract cleaning, pest control, contract maintenance, contract laundry etc.

 

Examples of external processes could be parts of the process that are contracted out so say sorting, irradiation, labelling, packing etc.

 

Kind regards,

 

Tony



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#8 hpkeong

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Posted 20 April 2019 - 07:07 AM

7.1.5 is a New requirement in ISO 22000: 2018.

 

As a consultant, my perspective is quite straight forward towards this requirements.

 

It looks new but in fact it is just trying to ensure all related requirements external to ISO 22000 can always be deployed.

 

If you look at the bibliography which is always available at the last few pages of any ISO standards, one can easily find those useful elements.

 

External developed elements can be deployed in establishing, maintaining, updating and continually improve FSMS. For example, in the area of:

  • FSMS [CAC guidelines which are useful for Process Control, such as for Poultry Processing, Nuts,.., FSSC Schemes keeps releasing new guidelines such as Food Defense and Food Fraud] 
  • PRPs [e.g.: ISO/TS 22002-1: PRP and alike for different kind of industrial, as well sa from US, this well-known CFR Part 210 cGMP]
  • Hazard analysis [e.g.: Decision tree from CAC/RCP and even from ISO 22004: 2005 Guidelines]
  • Hazard control plan (see 8.5.4) [e.g. CAC/RCP General Guidelines for Food Hygiene and alike from many standards]

I wish my sharing is worth considered as part of elements to enhance the overall effectiveness of FSMS.

 

Regards.

 



#9 Food for life

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Posted 20 April 2019 - 11:20 AM

Dear Tony, 

 

Can this be interpreted this way, taking an example: Salmonella is a bio hazard identified for Chicken, egg, nuts etc and cooking/frying/roasting is considered as CCP by most of the factories(industry best practice),  for the temperature and holding time - Critical control limits we refer to the FDA/ FAO guidelines due to the constrains for conducting and validating thermal inactivation studies.

This clause 7.1.5 give us an insight on what to do if we are using these guidelines.






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