Can anyone share master list of documents required for FSSC 22000 V5, ISO 22000:2018 and ISO TS 22002-1 separately ?
Thank you in advance.
Posted 28 January 2020 - 09:37 AM
Can anyone share master list of documents required for FSSC 22000 V5, ISO 22000:2018 and ISO TS 22002-1 separately ?
Thank you in advance.
Posted 28 January 2020 - 09:56 AM
Kind Regards,
Charles.C
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Posted 29 January 2020 - 06:07 AM
Hi Adinathmore,
I think I already answered this topic last week to a different thread but I can't find the post anymore. Anyway, here are the minimum documentation requirements you were looking for.
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Posted 29 January 2020 - 06:14 AM
PS: ISO 22000:2018 requires the organization to keep specific documented information, this is defined
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Posted 29 January 2020 - 06:31 AM
ISO/TS 22002-1:2009 - Minimum documentation requirements:
5.7 Storage of food, packaging materials, ingredients and non-food chemicals
Exceptions for bulk or agricultural crop materials shall be documented in the food safety management system.
7.3 Waste management and removal
The organization shall retain records of destruction (Labelled materials, products or printed packaging designated as waste).
8.5 Cleaning plant, utensils and equipment
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Posted 29 January 2020 - 10:01 AM
Thank you so much guys
Posted 26 February 2020 - 03:00 AM
Hi,
Just want to add 3 requirements of FSSC 220000 v5 are management of services, product labelling and logo use
Hi Adinathmore,
I think I already answered this topic last week to a different thread but I can't find the post anymore. Anyway, here are the minimum documentation requirements you were looking for.
FSSC 22000 Ver5- Minimum documentation requirements:2.5.3 Food Defense2.5.3.1: Documented procedure to conduct the threat analysis and develop measures.2.5.3.2: Documented food defense plan.2.5.4 Food Fraud Mitigation2.5.3.1: Documented procedure to conduct the threat analysis and develop measures.2.5.3.2: Documented food fraud mitigation plan2.5.6 Management of allergensDocumented allergen management plan:• Risk assessment• Control measures2.5.7 Environmental monitoring planRisk-based procedure to verify the effectiveness of all controls to prevent contamination during theprocess (as a minimum microbiological and allergens).2.5.8 Formulation of productsProcedures to manage the use of ingredients to prevent adverse animal health effects.
Posted 26 February 2020 - 06:46 AM
I deduce that the impressive ( ) list in posts 3-5 was primarily based on a search and interpreting the Master List of Documents" as to be defined by the key words "documented", "Procedure"
It's easy to nitpick and I'm unsure as to the interpretation of "Master List of Documents" however the search could have perhaps usefully included some additional words,eg - validate, maintain, describe.
The search will then -
(i) pick out the (IMO) Critical clause 8.5.3 which did contain "documented" but was maybe skipped over -
8.5.3 Validation of control measure(s) and combinations of control measures
The food safety team shall validate that the selected control measures are capable of achieving the intended control of the significant food safety hazard(s). This validation shall be done prior to implementation of control measure(s) and combinations of control measures to be included in the hazard control plan (see 8.5.4) and after any change therein (see 7.4.2, 7.4.3, 10.2 and 10.3).
When the result of validation shows that the control measures(s) is (are) not capable of achieving the intended control, the food safety team shall modify and re-assess the control measure(s) and/or combination(s) of control measure(s).The food safety team shall maintain the validation methodology and evidence of capability of the control measure(s) to achieve the intended control as documented information.
(ii) expand/contextualize the (already) quoted last line of Clause 8.5.1.5.3 in Post 4, -
The food safety team shall describe, to the extent needed to conduct the hazard analysis:
a) the layout of premises, including food and non-food handling areas;
b) processing equipment and contact materials, processing aids and flow of materials;
c) existing PRPs, process parameters, control measures (if any) and/or the strictness with which they are applied, or procedures that can influence food safety;
d) external requirements (e.g. from statutory and regulatory authorities or customers) that can impact the choice and the strictness of the control measures.The variations resulting from expected seasonal changes or shift patterns shall be included as appropriate.
The descriptions shall be updated as appropriate and maintained as documented information.
(iii) signal a minor typo in Post 4 for the quoted clause 8.5.2.3 which is -
The methodology used shall be described (not "maintained"), and the result of the hazard assessment shall be maintained as documented information.
Kind Regards,
Charles.C
Posted 18 May 2020 - 04:19 AM
Thanks for sharing.
Will read this against the ISO 22000 2018 and additional requirements specific for my industry i.e. ISO 22002-4: 2013.
Anyone from the same specific 22002-4 industry scope?
Posted 18 May 2020 - 04:52 AM
Thanks for sharing.
Will read this against the ISO 22000 2018 and additional requirements specific for my industry i.e. ISO 22002-4: 2013.
Anyone from the same specific 22002-4 industry scope?
May also find this short thread of some interest -
https://www.ifsqn.co...18/#entry158794
and JFI (since now obsolete) here is a probably comprehensive list for iso22000:2005 -
Kind Regards,
Charles.C
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