Jump to content

  • Quick Navigation
Photo
- - - - -

Need help regarding ISO 22000:2018 corrective action.

ISO 22000:2018

  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic

#1 rabiul

rabiul

    Grade - AIFSQN

  • IFSQN Associate
  • 27 posts
  • 0 thanks
0
Neutral

  • Bangladesh
    Bangladesh

Posted 07 December 2019 - 09:27 AM

Recently we are conduct ISO 22000:2018 audit auditor given some NC, But we can not take corrective action aquerately

Please need some advice from expert.

 

Clause No. 7.3

 

The level of awareness of the Team members’ w.r.t. the requirement of the PRPs needs to be improved for effective implementation of the Food Safety Management System in the Organisation.

 

Clause No. 7.5.3

 

Record of Preventive Maintenance and the Cleaning & Sanitation couldn’t be found maintained properly.

 

Clause No. 8.5.2.2

 

Potential food safety hazards associated with fortified Rice processing facilities are not identified for few of the process steps.

 

Clause No. 9.3.2

 

During the Management Review meeting the Management has not discussed about the status of recall/withdrawal and the emergency situations. Discussion also not found done on the ‘Changing circumstances that can affect food safety’.

 

Clause No. 8.9.5

 

The Company is yet to conduct a mock recall exercise to verify the effectiveness of the recall/withdrawal programme.



#2 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,961 posts
  • 1220 thanks
433
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 07 December 2019 - 10:26 AM

Is there any reason why you have posted this topic about 10 times, I'm deleting them as fast as you post them. Please be patient and you will receive assistance in due course.

Regards,
Simon

Sent from my SM-G950F using Tapatalk


Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#3 pHruit

pHruit

    Grade - PIFSQN

  • IFSQN Principal
  • 833 posts
  • 351 thanks
174
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Interests:Composing/listening to classical music, electronics, mountain biking, science, sarcasm

Posted 07 December 2019 - 10:53 AM

Not overly familiar with ISO22k, but in terms of general thoughts:

 

7.3 - lack of awareness suggests insufficient training, so potential corrective action would be proper training for the relevant employees.

 

7.5.3 - this could be one or both of a lack of training regarding use/completion of the schedule (is the maintenance being done but not recorded?) and/or a lack of maintenance. The latter is something you'd need to look at in the context of your site - is this that the scope of the maintenance schedule doesn't actually cover what is required, so things are getting missed, or possibly that there isn't sufficient resource available to complete the required maintenance (e.g. too few staff, budget too low)?

 

8.5.2.2 - sounds to me like a thorough review of the HACCP system may be required?

 

9.3.2 - if you don't already have one then it can be useful to have a template agenda for management reviews, as this makes it easier to ensure that all relevant areas are covered. Depending on the specific nature of the non-conformance you may also wish to conduct a supplementary management review meeting immediately, to cover the points that were missed originally.

 

8.9.5 - you probably need to conduct a test exercise, and possibly create a documented schedule for it so that it doesn't get missed in future.
 



#4 sameernics

sameernics

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
1
Neutral

  • India
    India

Posted 07 December 2019 - 12:27 PM

You need to initiate following actions

 

7.3 - The key employees engaged in running your organization's food safety management system needs to be trained on PRPs by a qualified trainer. Evidence of PRP training record is must. 

 

7.5.3 - It seems your organization has either not done or maintained the records of preventive maintenance, cleaning and sanitation properly as per the defined schedule. Evidence of maintenance record as per defined maintenance, cleaning & sanitation schedule is must.  

 

8.5.2.2 - It seems your food safety team has missed out (during hazard analysis) to define the list of hazards, hazard significance, control measures and whether or not a CCP for some of the processing steps in fortified Rice processing. Evidence of detailed hazard analysis for each (ALL) processing step is a must. Do not leave a single step of your processing. Match your hazard analysis with the detailed process flow chart to ensure that you have covered all the process steps.

 

9.3.2 - You need to have a fixed management review meeting agenda wherein you all need to discuss various topics including the status of recall/withdrawal and the emergency situations and any changes if you done that may impact your food safety. It is important that the team has discussed these topics no matter there are zero recalls/withdrawals, emergencies or changes. Evidence of discussion on these topics should be visible in your meeting report and it is a must. 

 

8.9.5 - You need to carry out a mock (dummy) recall exercise on any finished product batch by assuming a food safety incident (dummy) situation. You should be able to identify and account the batch and quantity throughout the supply chain (inputs to outputs). Basically mock recall exercise is to test your ability and readiness in a given time frame, when there is a real recall situation in the market. It is a good idea to practice mock recall at least once in a year assuming different situations on different products. During the mock recall exercise it the important to ensure you are able retrieve all the batch information within 4 hours time. Evidence of mock recall exercise (i.e. mock recall log) along with time taken to retrieve all the information and supporting data of batch is must.     



#5 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 16,174 posts
  • 4490 thanks
756
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 07 December 2019 - 01:31 PM

Recently we are conduct ISO 22000:2018 audit auditor given some NC, But we can not take corrective action aquerately

Please need some advice from expert.

 

Clause No. 7.3

 

The level of awareness of the Team members’ w.r.t. the requirement of the PRPs needs to be improved for effective implementation of the Food Safety Management System in the Organisation.

 

Clause No. 7.5.3

 

Record of Preventive Maintenance and the Cleaning & Sanitation couldn’t be found maintained properly.

 

Clause No. 8.5.2.2

 

Potential food safety hazards associated with fortified Rice processing facilities are not identified for few of the process steps.

 

Clause No. 9.3.2

 

During the Management Review meeting the Management has not discussed about the status of recall/withdrawal and the emergency situations. Discussion also not found done on the ‘Changing circumstances that can affect food safety’.

 

Clause No. 8.9.5

 

The Company is yet to conduct a mock recall exercise to verify the effectiveness of the recall/withdrawal programme.

 

Hi rabiul,

 

TBH the necessary corrective actions for the 5 comments look either self-explanatory (4,5) or requiring further details of the specific defects (1-3) ?

 

Can you provide the latter ?


Kind Regards,

 

Charles.C


#6 Ratnam

Ratnam

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Sri Lanka
    Sri Lanka

Posted 07 December 2019 - 03:40 PM

Hello Rabiul, 

 

The level of awareness of the Team members’ w.r.t. the requirement of the PRPs needs to be improved for effective implementation of the Food Safety Management System in the Organisation. 

 

In addition to make all the food safety team members aware about the PRPs which will be your correction at the above NC,

 

have you listed out all the PRPs and get "Approved By" signature from all of your food safety team members? The newest version (2018) of ISO 22000, clause 8.2.2. d), requires that PRPs must have been approved by the food safety team members

 

Doing so (list out and signed off) can contribute in reducing an NC during the next audit and the team members also will come to know on what they are signing.



#7 Mad Max

Mad Max

    Grade - Active

  • IFSQN Active
  • 12 posts
  • 17 thanks
4
Neutral

  • Philippines
    Philippines

Posted 10 December 2019 - 07:57 AM

Hi Rabiul,

 

Your corrective actions will depend on the identified root causes of each NC.

You must first identify the root cause to be able to know the appropriate action plans.







0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate