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Posted 16 March 2008 - 01:48 PM


I'm new to the forum. My name is Philip i am a biotechnology student from belgium. My thesis consist of implementing ISO 2200 in a hospital kitchen. I've come to my first problem. I'm trying to write a document that contains everything they need to know on how to write a food safety policy in accordance with ISO 22000. I've got the dutch version so i don't know if my translation is going be correct. I don't understand the part about the management assessments (5.1.d) isn't this the same as 5.2.d what leads to 5.8?

Thank you for the help

Madam A. D-tor

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Posted 17 March 2008 - 06:32 PM

Dear H.

You are totally right.

5.1d (management commitment in the English version) said that top management has to demonstrate their commitment to food safety management system by conducting a management review (5.8).
5.2d said that the policy has to be reviewed.

5.8 is about this management review and states the input and output to the Management Review.

I do no know if you have any experience with ISO 9001:2000, but it is quite similair in that standard.

I hope this answers your question.

P.S. Why would you establish a procedure about how to make a policy?

Kind Regards,

Madam A. D-tor


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Posted 19 March 2008 - 07:58 PM

Thank you Madam A. D-tor. Any other comments on a food safety policy for ISO 22000? A few examples would be fantastic. :smile:


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Posted 27 March 2008 - 01:42 AM

My very kinda auditor suggested "To achieve less than ## of customer complaints related to safety issues"

You could also measure the objective by customer complaints related to regulatory issues.

Apart from customer complaints and internal CAR, i do not have any idea what else could be used to measure this objective :dunno:


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Posted 27 March 2008 - 02:04 AM

Just to add, under ISO/TS 22004 Guidance to ISO22000, 5.2 Food Safety Policy, two examples were given; reduce the number of recalls/withdrawals, and, decrease the occurrence of foreign bodies.

The usual SMART rules has to be applied to any of the objectives set.


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Posted 28 March 2008 - 07:24 AM

Hi Philip, :welcome:

Some time ago I posted a doc on this forum with objectives.

Here they are again:

1. ABC LTD maintains certified against the standard in 2006.

2. Audits by the certified body shall result in less than 5 minors and no major deviations in the year 2006.

3. Corrective actions as the result of non-conformities from internal audits shall be followed up within 10 working days during the year 2006.

4. No more than 15 breaches of hygiene practices are allowed in the high-risk production department per month.
(People not wearing scalp covering, jewellery violations)

5. All employees follow one hour training regarding food safety in 2006.

6. Not more than 4 delayed orders for food safety reasons in the year 2006.

7. Microbiological testing should not give more than 0.1% false results in the year 2006.

8. Not more than 1 ton of raw materials from a critical supplier shall be microbiological contaminated every quarter.

9. Not more than 1% of packed products from brand A are returned because of failing packaging per month.

10. Less than 3 food safety related claims from customers.

Have a nice day, Okido

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