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ISO and its member countries used the Quality Management System approach, and tailored it to apply to Food Safety, incorporating the widely used and proven HACCP principles into the quality management system. The resulting standard is ISO 22000. |
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The standard contains the specific requirements to be addressed by the FSMS. |
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Generally the standard addresses: |
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Having an overall Food Safety Policy for your organization, developed by top management. |
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Setting objectives that will drive your companies efforts to comply with this policy. |
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Planning and designing a management system and documenting the system. |
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Maintaining records of the performance of the system. |
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Establishing a group of qualified individuals to make up a Food Safety Team. |
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Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication. |
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Having an emergency plan |
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Holding management review meetings to evaluate the performance of the FSMS |
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Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety |
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Following HACCP principles |
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Establishing a traceability system for identification of product |
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Establishing a corrective action system and control of nonconforming product |
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Maintaining a documented procedure for handling withdrawal of product |
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