Hi there good fellows, I have been advised on another thread not to buy the guidance for iso 22000 as it will disappoint. For now I have placed 22k near the bottom of my intray until after xmas. What would be great to have on my return in 2007 would be some sort of plan to motivate me to get started. What I'm after is some sort of step by step guide to implementing ISO 22000, is this available anywhere? I'm not looking for a detailed prescription more like ABC - 123, for example a. buy the standard, b. read it, c...............................z. get regsitered to ISO 22000.
Tks,
David
David,
here is a basic outline that I send out by e mail to potential clients when they ask about ISO22000.
Within ISO22000 the company must carry out the following activities in the sequence below:
1. Appoint a food safety team
2. Establish what Pre-Requisite Programmes (PRPs) they already have in place. (employee health checks, cleaning of surfaces, laundry of workwear, hairnets)
3. These PRPs should then have the activities to be controlled documents (establish work instructions/procedures/control forms)
4. Once they have established these they should then develop specifications for all raw materials (including water, packaging and equipment) - These should reference to the national standards where appropriate (EG: Salads, Ketchup, Meat, Poultry)
5. Then establish specifications for all end products (dishes) - Including the expected uses of the products
6. For each production line/process they should produce a flow chart showing all inputs and outputs.(including wastes)
7. Using the information above the company should then identify all potential food safety hazards (Chemical, Physical and Biological) for each process/production line/end product.
8. They will now have a list of all the potential hazards they think they could have.
9. Each hazard should be considered to see the level of risk (EG1: Hazard = Microbiology in cooked rice, the current controls mean the rice is left in the microwave for 12 hours and heated when needed. - This has a high risk. EG2: Hazard = Physical contamination by hair in product, the current controls are for all employees to wear hairnets and arm covers - this is a lower risk. The methodology they use needs to be clear and repeatable.
10. They need to establish what level of risk is acceptable.
11. Once they know the level of acceptable risk they must address all hazards which are over that level.
12. This can be done by either Operational Pre-Requisite Programmes (oPRPs) OR by establishing a
HACCP Plan.**
13. They must select the control measures to address the hazard using a defined methodology (normally the Codex decision tree) - this decision methodology must be repeatable and the record available to show it was followed.
14. Then they must Validate the control measures to confirm they will reduce the hazards to below the acceptable level (like SPC in automotive engineering)
15. Once the validation confirms that the hazard will be reduced effectively they need to document and implement the control measures
16. Once implemented these need to be verified periodically.
**An oPRP is where there is no defined critical limit OR where there is a
CCP further along the Production line. EG: a sausage maker has 3
metal detection devices in the production line. The first 2 devices would be controlled by an oPRP because the third device is the 'critical' control
Hope this helps!