The leading statement on the DIS of ISO 22000 says:
"FOOD SAFETY MANAGEMENT SYSTEM (FSMS) THROUGHOUT THE FOOD CHAIN" [B]
The food chain is basically from "farm to the table" in this case more to the mouth. The standard also specifies that these requirements for the FSMS up to the point of final consumption and covers:
1. Interactive Communications
2. System Management
3. Process Control
4. HACCP Principles
5. Pre-requisite programs
(This is basically what is expected in the FSM MANUAL)
Lets start off in numerical order as we go along in stages of our requests for comments.
INTERACTIVE COMMUNICATIONS:
This section is broken up into two subsection covering "Internal Com" and "External Com"
Internal Com - Need to establish, implement and maintain effective communications with personnel on issues that have an impact on food safety. Some of the issues suggested are: new products planned, changes in process control, new suppliers or ingredients, new recruits, new formulations, new packaging etc
(Do you have any comments on this requirement and is there anything new as compared to current HACCP practices)
External Com - Need to establish, implement and maintain an effective communications with:
1. Suppliers and Contractors
2. Customers in relations to product information, enquiries, customer complaint, feedbacks, orders etc
3. Food Authorities
4. Other organizations that may have an impact on the FSMS.
(Any comments on this new and which I think are quite horrifying requirements)
Cheers,
Charles Chew
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