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Implementation of ISO 22000


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pawan

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Posted 25 December 2007 - 01:42 PM

Hello,



Merry Christmas to all ,



I am implementing ISO 22000; I have enough understanding about implementation of ISO 9001 and HACCP, but due to some new term like PRP, OPRP and CCP. I am little bit confused to make procedures and plans as well as implementation..





Can any body give me one plan or complete procedure of any product where OPRP and CCP are analyzed for reference to understand these concepts.





With regards



Pawan


okido

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Posted 27 December 2007 - 07:22 AM

Hello Pawan, welcome to this forum,

There are two discussions going on regarding PRP, OPRP, CCP etc, follow the links.

http://www.ifsqn.com...owtopic=8483
http://www.ifsqn.com...topic=422&st=30

In developing a food safety management system it is important to start with the basics, no worries about definitions.
First thing to do is to start with a document that has the objectives and the strategies to reach the objectives and get wide support for it, plan it also in time.
Than start with implementing basic elements like washing hands, clothing, cleaning of tools, no smoking, temperature control, layout of the production area, recordings, the basic hygiene stuff.
In the same time you can do a proper HACCP analysis and gradually incorporate your findings into daily operations.
I asume that your operations are already on a sufficient high level that safe products are made.

Please let us now what you produce. :unsure:

Have a nice day, Okido



Charles.C

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Posted 27 December 2007 - 11:35 PM

Dear Pawan,

I assume from yr post that you are familiar with HACCP systems.

You will see from the links in Okido’s reply that the implementation of ISO 22000 requires (amongst others) a practical understanding of some new parameters (eg oPRP) as defined in the official standard (s) (which I presume you have already – if not this will be the first step(s)!).

Some useful explanation of the objectives of ISO 22k is here –

http://www.foodquali...0012006_SS2.htm


The only IT example AFAIK (most interested if any others / anybody ??) showing details of ISO 22000 applied to an actual process (cheese) is this –

Attached File  ISO_22k_example.pdf   145.53KB   214 downloads

(The risk analysis matrix categorisation seems questionable IMHO.)

One publication attempting to explain in more detail the concepts and some of the basic terminology of ISO 22k is here –

Attached File  ISO_22k___some_concepts_and_terminology.pdf   381.73KB   196 downloads

Please come back if you have further queries (which unless you are a genius [or have a consultant] is very likely IMO :smile: ).

Regards / Charles.C


Kind Regards,

 

Charles.C


Penard

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Posted 28 December 2007 - 12:30 PM

Hello Pawan,

Don't hesitate to ask some accurate questions related to your factory, it will be easier for you to understand oPRP and PRP,

Regards,

Emmanuel.






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