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Does anybody have an ISO 22000 step by step guide?


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Waqas

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Posted 04 August 2007 - 03:30 AM

Dear All - Good Day

I am searching for a step by step guide/resource book for understanding and implimentation of ISO 22000 . I have fair knowledge of Haccp/ Food Safety and a lot ISO 9001:2000.

Hoping for an early reply.

Thanks Simon for providing such a great forum!!!

Muahmmad Waqas Arshad



Charles.C

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Posted 06 August 2007 - 05:52 PM

Dear Waqas,

Do you mean a source which is available on the IT or any purchasable guidance book ?

The silence so far to yr question is I'm afraid a result of the "non-open source" nature of ISO documents as far as the IT is concerned. Presumably this situation will open up in the near future. There are a few sites mentioned on this forum which clarify certain areas but nothing as per yr request to the best of my knowledge.

If you mean actual textbooks I presume these are by now well in existence although not a user myself so unable to recommend. (anybody?).

One obvious alternative if money is not the limitation is to consult an auditor .

The nearest answer to yr query I think to have seen on this forum (credit James Gibb) is -

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


Sorry I can't offer a more detailed answer. Maybe somebody else has additional advice.?

Rgds / Charles.C

Kind Regards,

 

Charles.C


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Simon

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Posted 07 August 2007 - 07:42 PM

Thanks Charles. If you are prepared to pay for them Waqas, there is a company called Praxiom on the internet who do some documents that translate the ISO 22000 standard into plain English. These are quite useful and expand on each clause of the standard explaining it in simple words.

Why do ISO insist on writing in jargonistic technobabble. :thumbdown:


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Gavinova

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Posted 08 August 2007 - 01:36 AM

ISO are selling a guidebook on their website for ISO22000. Check that out. Our company picked up a copy. It was quite useful. Gives a good explanation and comes with a checklist.



btw I am not a commissioned ISO sales manager. :whistle:



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Posted 08 August 2007 - 09:30 PM

Gavinova's reference is to a publication by ISO and the WTO's International Trade Centre. It is called "ISO 22000 Food Safety Management Systems - An easy to use checklist for small business: Are You Ready? It is currently available in English and French and is expected to be published in Spanish later this year. ITC is open to arrangements to license it for printing in other languages as has been done with its sister publication on ISO 9001.

afc



Charles.C

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Posted 09 August 2007 - 05:05 AM

Dear Albert and Gavinova,

Thks for info.

Link here -

http://www.iso.org/i...07/Ref1056.html

Doesn't say whether it's in I-speak or normal English. Couldn't find a review yet.

Rgds / Charles.C


Kind Regards,

 

Charles.C


Waqas

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Posted 09 August 2007 - 07:59 AM

Thanks Charles.C and other for reply. I think its quite costly Have made calculation as under

Help for small businesses to implement ISO 22000 food safety management systems
English, Paper, 115 pages, ISBN 978-92-67-10435-5 CHF 36,00

Swiss Franc Pak Rs.50.65
US Dollar Pak Rs 61
3600CHF = Pak Rs.182340/-
3600CHF = US$ 2990/-
Do we have some solution which is affordable? I am looking for some guide book not software to develop and enhance my FSMS sills


Edited by Waqas, 09 August 2007 - 08:02 AM.


Sankara narayanan

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Posted 09 August 2007 - 11:01 AM

Dear Waqas,

With your experience in ISO 9001 and HACCP, you should have no problems in implementing FSMS yourself, as some of us in the forum can vouch. Charle's earlier post was a very good guide I think. You have to get ISO 22000 standard(90 USD) , get a gap analysis done and then be on it . You can do it.
May be you could go for something like bizmanuals who in fact do all the spoon feeding for 700 USD or so(pl refer the attachment).

Attached File  ISO_22000_Sample.pdf   119.24KB   349 downloads

Best Regards,

A Sankara Narayanan


A.Sankara Narayanan

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Posted 22 October 2007 - 05:26 AM

With your experience in ISO 9001 and HACCP, you should have no problems in implementing FSMS yourself.........


Dear Sankara Narayanan,

I am new to even HACCP. I have a quite good knowledge of ISO 9001 but i am almost nill about food safety management system. (even no working experinece in any food industry before) I have started studying ISO 22000 but since I am new to this field, i realized that without having basic knowledge of HACCP, PRP's and Opn PRP's I cannot understand ISO 22000. Should I switch to HACCP forum. How then I will be able to combine all the features (named PRP's, Opn PRP's, HACCP Plan etc.) together???

Regards,

Zeeshan


Simon

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Posted 22 October 2007 - 06:59 PM

Dear Sankara Narayanan,

I am new to even HACCP. I have a quite good knowledge of ISO 9001 but i am almost nill about food safety management system. (even no working experinece in any food industry before) I have started studying ISO 22000 but since I am new to this field, i realized that without having basic knowledge of HACCP, PRP's and Opn PRP's I cannot understand ISO 22000. Should I switch to HACCP forum. How then I will be able to combine all the features (named PRP's, Opn PRP's, HACCP Plan etc.) together???

Regards,

Zeeshan

Hi Zeeshan, I think you have been set a difficult task if you are expected to develop a food safety management system without any food industry experience. Food safety is a vast area and at the very least you need to understand the fundamentals of food science, food safety, HACCP etc. Even then I think you may need to employ a food technologist or consultant to advise you and help you develop your FSMS. This is probably a good way for you to learn also. I’m sure these discussion forums will be a good source of support for any technical questions you may have.

Regards,
Simon

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Zeeshan

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Posted 24 October 2007 - 04:56 AM

Thank you Simon,

I know I am going to tackle a difficult project and I have no expectations to develope a food safety management system without the help of any food technologist or consultant. I also realilze that reading books and getting help from any other source can not cover the deficiency of having no food science experience. I need the help of yours and others to get me understand where can I find the right knowlege at right time about the fundamentals of food science, food safety, HACCP etc. At least tell me the first stepping stone!!!

Regards,

Zeeshan.



joyfranks

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Posted 31 October 2007 - 03:26 PM

Hi There,

BSI have produced some good workbooks for ISO 22000 please refer to the link

http://www.bsi-globa...-Page/Post.aspx


Joy Elizabeth Franks

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Posted 06 December 2007 - 01:11 AM

Dear All - Good Day

I am searching for a step by step guide/resource book for understanding and implimentation of ISO 22000 . I have fair knowledge of Haccp/ Food Safety and a lot ISO 9001:2000.

Hoping for an early reply.

Thanks Simon for providing such a great forum!!!

Muahmmad Waqas Arshad


From which industry you are? in pakistan?





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