Jump to content

  • Quick Navigation
Photo
- - - - -

Food Safety Policy


  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

Philip.H

    Grade - Active

  • IFSQN Associate
  • 15 posts
  • 2 thanks
0
Neutral

  • Belgium
    Belgium

Posted 16 March 2008 - 01:48 PM

Hi,

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

    Grade - PIFSQN

  • IFSQN Principal
  • 615 posts
  • 219 thanks
37
Excellent

  • Netherlands
    Netherlands
  • Gender:Female
  • Interests:meat, meat products, ready to eat, food safety, QMS, audits, hazard analyses, IFS, BRC, SQF, HACCP, ISO 9001, ISO 22000

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

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,529 posts
  • 1318 thanks
721
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

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:

Regards,
Simon


hand-pointing-down.gif
 
Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 140 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

recommend-us-on-facebook.png


EuGeNe

    Grade - MIFSQN

  • IFSQN Member
  • 57 posts
  • 0 thanks
0
Neutral

  • Malaysia
    Malaysia

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:



EuGeNe

    Grade - MIFSQN

  • IFSQN Member
  • 57 posts
  • 0 thanks
0
Neutral

  • Malaysia
    Malaysia

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.



okido

    Grade - MIFSQN

  • IFSQN Member
  • 205 posts
  • 14 thanks
1
Neutral

  • Netherlands
    Netherlands
  • Gender:Male

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





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users