Checklist or template for implementing ISO 22000:2018

Hi All, 

I am new to the forum but it has been so helpful so far!

I have recently changed industries and I am now working with Gases as QA. 

We want to supply gases which are to be used in food packaging (example in packets of ham to extend expiry).

I am needing to implement ISO 22000, and integrate it with my current ISO 9001. 

I have no experience of ISO 22000 :doh: , and want some advice/guidance in how to implement it and what i need to do on top of my 9001. 

Has anyone got a checklist or templates ? or any help at all?

from my understanding (limited) i think i need a HACCP plan, PRPs and risk analysis? 

I have already written a food safety policy and chosen a food safety team (members from all areas of the business). I am getting a bit confused due to the nature of our business, we are not a food company, we will just be supplying packaging gases to food companies so I am unsure if everything is relevant to us. 

Thanks in advance for any help provided :) 

Luce  :thumbup:

Hi Luce,

:welcome:

Welcome to the IFSQN forums

The IFSQN offer an ISO 22000 2018 Food Safety Management System - Food Manufacturers Edition Implementation Package

It is primarily aimed at food manufacturers, so wouldn’t be an ideal fit but I’m sure it would be useful.

Kind regards,

Tony

Hi All, 

 

I am new to the forum but it has been so helpful so far!

 

I have recently changed industries and I am now working with Gases as QA. 

We want to supply gases which are to be used in food packaging (example in packets of ham to extend expiry).

I am needing to implement ISO 22000, and integrate it with my current ISO 9001. 

 

I have no experience of ISO 22000 :doh: , and want some advice/guidance in how to implement it and what i need to do on top of my 9001. 

 

Has anyone got a checklist or templates ? or any help at all?

 

from my understanding (limited) i think i need a HACCP plan, PRPs and risk analysis? 

 

I have already written a food safety policy and chosen a food safety team (members from all areas of the business). I am getting a bit confused due to the nature of our business, we are not a food company, we will just be supplying packaging gases to food companies so I am unsure if everything is relevant to us. 

 

Thanks in advance for any help provided :) 

 

Luce  :thumbup:

Hi Luce,

I can recall a couple of previous threads here on ISO22000/"Gases". IIRC the challenging aspect was finding significant FS-related hazards for the haccp plan.

Reach out to your certification body.  They should be able to help you determine what is applicable to your particular situation.