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Transition documents required iso22000:2018


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#1 maguy jabbour

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Posted 17 October 2019 - 05:57 AM

Dear All,

 

kindly can anyone provide me with samples or templates for  the new records and documents related to transition to ISO 22000:2018

 

Thank you so much for your valuable help

 

Maguy Jabbour


Edited by maguy jabbour, 17 October 2019 - 05:58 AM.


#2 fepuhe

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Posted 17 October 2019 - 06:46 AM

This is the transition GAP between 2018 and 2005.

 

 



#3 fepuhe

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Posted 17 October 2019 - 06:47 AM

Here are our documents used in ISO 22000: 2018 versus the clauses



#4 fepuhe

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Posted 17 October 2019 - 08:07 AM

Clause Document name 1 Food Safety and Quality Manual 1.1 Food Safety and Quality Manual 1.2 Food Safety and Quality Manual 1.3 Food Safety and Quality Manual 2 Food Safety and Quality Manual 3 Food Safety and Quality Manual 4   4.1 SWOT Matrix 4.2 Matrix Needs and Expectation of Interested Parties Business Process Mode 4.3 Food Safety and Quality Manual 4.4 Food Safety and Quality Manual 5 Food Safety and Quality Manual 5.1 Food Safety and Quality Manual 5.2 Food Safety and Quality Manual 5.3 Job Description 6   6.1 Risk Register 6.2 Quality and Food Safety Objective 6.3 Planning of changes 7   7.1   7.1.1   7.1.2 Selection Process (Recruitment) and Recruitment of New Employees;
Training;
Medical screening 7.1.3 Maintenance and repair of public facilities and infrastructure 7.1.4   7.1.5 Halal Manual 7.1.6 Purchasing Management Procedure 7.2 Penilaian Kompetensi karyawan 7.3   7.4 Matrix Communications 7.5 Document control;
Record control 8   8.1 Production Preparation;
Production Process 8.2 Pre Requisite Program Program Kelayakan Dasar 8.3 Traceability Exercise 8.4 Tanggap Darurat 8.5 HACCP Plan 8.5.1 HACCP Plan 8.5.2 HACCP Plan 8.5.3 HACCP Plan 8.5.4 HACCP Plan 8.5.5 HACCP Plan 8.6 HACCP Plan 8.7 Inspection, measurement, and test equipment control 8.8 HACCP Plan 8.9 Unqualified control procedure 9   9.1 Customer satisfaction measurement control procedures 9.2 Internal audit 9.3 Management Review 10   10.1 Correction and corrective precautionary control procedures 10.2 Correction and corrective precautionary control procedures 10.3 Planning of changes



#5 fepuhe

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Posted 07 November 2019 - 08:57 AM

BAB I               Scope

1.1.     Introduction

1.2.     Scope of Food Safety Manual

1.3.     Company Profile 

1.4.     Company Vision and Mission

 

BAB II              Regulatory Reference

 

BAB III                  Terms and Definitions

3.1.     The term of Food Safety

3.2.     Glossary of Quality and Food Safety Management Systems

3.3.     Food Safety Management term

 

BAB IV          Organizational Context

4.1.     Organizational Understanding and Context

4.2.     Understanding of the Needs and Expectations of Stakeholders

4.3.     Determining the Scope of the Food Safety Management System

4.4.     Food Safety Management System Process

 

BAB V              Leadership

5.1.     Management Commitment

5.2.     Customer Focus

5.3      Food Safety Policy

5.3.     Roles, Responsibilities and Authority of Organizations

 

BAB VI            Planning

6.1.     Action to Address Risks and Opportunities

6.2.     Food Safety and Achievement Plans

6.3.     Change Planning

6.4.     Exceptions/ Requirements Not Implemented on the System

 

BAB VII           Resource

7.1      General

7.2      Human Resources

7.3      Infrastructure

7.4      Work environment

7.5      Competence

7.6      Awareness and Concern

7.7      External and Internal Communication

7.8      Documented Information

 

BAB VIII         Food Safety Operations

8.1      Operational Planning and Control

8.2      Prerequisite Programmes (PRPs)

8.3      Traceability 

8.4      Emergency response

8.5      Hazard Control

8.6      Monitoring and Measurement Control

8.7      PRP-related Verification and Control Plans

8.8      Unqualified Product and Process Control

 

BAB IX            Performance Evaluation

9.1      Monitoring, Measurement, Analysis and Evaluation

9.2      Internal Audit

9.3      Management Review

 

BAB X              Improvement

10.1    General

10.2    Non-conformity and Corrective Action

10.3    Continuous Improvement

10.4    Update on Food Safety Management System

 

BAB XI          Business Proses Model






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