Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Typical Benefits
Integrates food safety system together with a solid management system
Increases efficiency of existing system and improves working method
Promotes a culture of continuous improvement in manufacturing practices
Other Benefits
Provides recognition throughout the supply chain as single, standard approach to food
safety
Demonstrates compliance to regulations and legislation on food safety
Requires continual (scheduled) improvement
4.2 Document requirements- ISO 22000 calls for documented procedures in 7 areas:
Control of documents, Control of records, Control of non-conformity, Corrective action,
Appropriate handling of potentially unsafe products, Notification of relevant
interested parties in the event of the withdrawal of unsafe products, Internal audit
4.2.1 The FSMS documentation includes: documented food safety policies and
objectives, procedures and records and documents covering the effective design,
implementation & updating/ improvement of the food safety management system
5.3 Food safety management system planning- carried out to meet requirements given in
4.1 and the objectives of the organization that support food safety
5.5 Food safety team leader- FSTL shall be responsible for implementing all aspects of the
FSMS
5.6 Communication
5.6.1 External communication- records of all aspects of external communication is
maintained
5.6.2 Internal communication- records of all aspects of internal communication is
maintained
6.3 Infrastructure- resources for the establishment and maintenance of the infrastructure
are provided
Chemical- Natural: mycotoxin, ciguatoxin, shellfish toxins, toxic plant alkaloids; Unintentional or
incidentally added chemicals: pesticides, fungicides, antibiotics, heavy metals, lubricants,
cleaning compounds
7.2.2 PRPs shall be appropriate to the organization, size and type of operation and
approved by the food safety team
7.3.4 Intended use- need to consider groups of people/ population that can
consume the product
7.7 Updating preliminary information and documents specifying PRP and HACCP plan
7.9 Traceability- consideration should be given to the activities of the organization that
might impact on system complexity
8.5 Improvement
8.5.1 Continual improvement
8.5.2 FSMS updating
ADDITIONAL REQUIREMENTS
Management of services- all services that may have impact on food safety is carefully
addressed
Product labelling- product should be labelled according to regulation
Food defense- should be established to address intentional adulteration of products
Food fraud prevention- should be established to address adulteration on raw materials
used
Logo use- FSSC Logo should be appropriately used
Management of allergens- allergen declaration should be available
Environmental monitoring- organization shall ensure environmental monitoring program
is in place to verify the effectiveness of cleaning and sanitation programs
Formulation of products- for cat and dog foods only
Management of natural resources- for category A only (Farming of animals for meat/ milk/
eggs/ honey
Prepared by:
Gilbert S. Agudo
QA Jr. Manager
Noted by:
Lisette Mendoza
Plant Manager