Hi suhaibalbadawi97,
ISO 22000 Section 3 Terms and & Definitions 3.13 Documented Information states:
Information required to be controlled and maintained by an organization (3.31) and the medium on which it is contained
Note 1 to entry: Documented information can be in any format and media, and from any source.
Note 2 to entry: Documented information can refer to:
— the management system (3.25), including related processes (3.36);
— information created in order for the organization to operate (documentation);
You need to have documentation necessary to ensure that the Food Safety Management System is effective, this will include procedures, records, policies, contracts, specifications, process documents, codes of practice etc. in any sort of format as long as it is control and functional. Other types of documents that are useful:
Process maps, process flow charts and/or process descriptions
Organization charts
Work and/or test instructions
Documents containing internal communications
Production schedules
Approved supplier lists
Test and inspection plans
Food Safety/Quality plans
Examples of information that needs to be included in the Food Safety Management System:
The scope, food safety policy, objectives, assistance of external experts, externally developed elements, evidence of external communication (with providers/contractors/customers/consumers/authorities/other), traceability, emergencies and incidents, prerequisite programmes (PRPs), preliminary information for hazard analysis including materials, end products, intended use, flow diagram, process and process environment descriptions, determination and justification of acceptable levels of hazards, result of hazard assessment, decision-making process and results of the selection and categorization of the control measures,
external requirements (e.g. statutory, regulatory and customer requirements) that can impact the choice of control measures, validation methodology and evidence of capability of the control measure(s) to achieve the intended control, hazard control plan, critical control points, operational prerequisite programmes, critical limits, monitoring systems at CCPs/OPRPs, implementation of the hazard control plan, calibration, verification results, corrections, corrective action, handling potentially unsafe products, evaluation for release, disposition of non-conforming products (including withdrawal/recall), results of analysis and evaluation, internal audits, management review, non-conformity and corrective action and finally system updating.
Kind regards,
Tony
