FSMS ISO 22000:2018
ISO 22000 sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chainISO 22000:2018 is the current version of ISO 22000 standard and it is a part of ISO family.Most of the countries have formed their own accreditation bodies to authorize the certification bodies. Accredited certificate issued by any of accredited certification body is accepted worldwide.
Certification process
- Filling of application with desired scope of certification
- Application review on the basis of applicable standards
- Stage 1 Audit ( pre assessment audit) to assess the food safety management system
- Stage 2 Audit (main certification audit ) shall be conducted within maximum 6 months of the 1st stage audit
- Issuing certificate after closure of any non- conformity
Regulatory requirments
- Having an overall Food Safety Policy for your organization, developed by top management.
- Setting objectives that will drive your companies efforts to comply with this policy.
- Planning and designing a management system and documenting the system.
- Maintaining records of the performance of the system.
- Establishing a group of qualified individuals to make up a Food Safety Team.
- Defining communication procedures to ensure effective communication both internal & external
- Having an emergency plan
- Holding management review meetings to evaluate the performance of the FSMS
- Providing adequate resources for the effective operation of the FSMS
- Following HACCP principles
- Establishing a traceability system for identification of product
- Establishing a corrective action system and control of nonconforming product
- Maintaining a documented procedure for handling withdrawal of product
- Controlling monitoring and measuring devices
- Establishing and maintaining and internal audit program
Prerequisite programs
- Construction and layout of building
- Layout of premises and workspace
- Utilities – air, water, energy
- Waste disposal
- Equipment suitability, cleaning and maintenance
- Management of purchased material
- Measures for prevention of cross contamination
- Cleaning and sanitizing
- Pest control
- Personnel hygiene and employee facilities
- Rework
- Product recall procedures
- Warehousing
- Product information
- Food defense, biovigilance and bioterrorism
