Welcome to Introduction to ISO Food Safety Management Systems

Transcription

1 Welcome to Introduction to ISO Food Safety Management Systems Student Name: This guide provides you with a printed copy of the content of the slides, and a place to write down your notes. At the end of this training, you will complete a quiz. If you successfully pass the quiz you will receive your training certificate W. 78th Street Eden Prairie, MN T F Training Notes

2 Understanding Food Safety Management Systems Copyright 2011 Vinca, LLC dba Tools.com What is FSSC 22000? A set of requirements for a Food Safety Management System (FSMS) It was developed to fill the need for a worldwide Food Safety Standard The Standards, ISO and FSSC Many standards already exist worldwide... ISO and FSSC have global acceptance FSSC is a GFSI Benchmarked standard

3 FSSC FSSC Applies to Food manufacturers or food packaging manufacturers Uses ISO for the food safety management system requirements Uses an additional document for prerequisite requirements Food Manufacturers/Processors - ISO/TS Food Packaging Manufacturers - PAS 223 What is ISO 22000? Sections 4-8 Contain the requirements ISO Standard Section 1: Scope Section 2: Normative Reference Section 3: Terms & Definitions Section 4: General Requirements Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning & Realization of Safe Products Section 8: Validation, Verification & Improvement 4.1 General Establish an effective Food Safety Management System (FSMS) Keep it current

4 4.2 Documentation Requirements Document your system Control your documents 4.2 Records Maintain required records Control your records 5.1 Management Commitment Management must be involved in and committed to the FSMS. Objectives support safety Everyone knows the importance of meeting the requirements

5 5.2 Food Safety Policy Management creates for Food Safety Policy Management is responsible for communicating the policy Management is responsible for ensuring that the policy is implemented 5.3 FSMS Planning As top management, take an active role in planning the system Be involved in the design and implementation Make sure the integrity is maintained as changes are made 5.4 Responsibility and Authority Define responsibilities and authority Communicate them Everyone is responsible for reporting problems with the FSMS - make sure they know that

6 5.5 Food Safety Team Leader Appointed by top management Reports to top management on the status of the FSMS 5.6 Communication Establish a system for external communication Establish a system for internal communication 5.7 Emergency Preparedness Be prepared to respond to emergency situations Prepare an emergency plan to address potential situations: Fire Flood Accidents Contamination Others...

7 5.8 Management Review Key step in a Management Systems approach Management meets to evaluate the performance of the FSMS 6 Resource Management Top management is responsible for providing the resources required Human resources Infrastructure Work Environment 7 Planning & Realization of Safe Product Your organization will need to plan all of the processes that go into making your product in order to ensure a safe end product

8 7.2 Prerequisite Program Prerequisite Programs: Basic Conditions and activities that are necessary to maintain a hygienic environment throughout the food chain The Food safety Team establishes PRPs For FSSC you will also include prerequisite programs to meet the requirements of ISO/TS (or PAS 223 for food packaging manufacturers) 7.3 Preliminary Steps The Food Safety Team Identifies product characteristics Describe intended use Prepare flow diagrams Describe process steps and control measures 7.4 Hazard Analysis The Food Safety Team Verifies the accuracy of the flow diagrams Conducts hazard analysis to identify potential food safety hazards Selects control measures to prevent or eliminate those hazards

9 7.5 Establish Operational PRPs Operational PRPs: Similar to a Critical Control Point, an Operational Prerequisite Program is a control point where biological, physical, or chemical hazards identified in hazard analysis can be controlled. Your food safety team will determine if the control point is a CCP or oprp using the decision criteria in Section 7 of the standard. The Food Safety Team establishes Operational PRPs 7.6 Establish the HACCP Plan The Food Safety Team Documents the HACCP plan 7.7 Updating The Food Safety Team Updates any preliminary information that may have changed during or as a result of the hazard analysis

10 7.8 Verification Planning Identify what verification activities are required including verification of PRPs, the HACCP Plan and other procedures. Verification will include internal audits, any food safety or GMP audits, verification of cleaning records and HACCP records and other activities that you identify for your system. 7.9 Traceability A traceability system ensures that the identification of product is maintained from raw material to delivery. Establish the traceability of product From supplier to distribution 7.10 Control of Nonconformity When a control limit is exceeded or a PRP is found to be out of control affected product must be controlled. Corrections Corrective actions Handling of potentially unsafe product

11 8.2 Validation, & 8.3 Control of Measuring & Monitoring All measuring equipment must be capable of the required measurements and show calibration to national or international standards. Calibrate and control measuring equipment to ensure that measurements are valid 8.4 Verification Establish and document an internal audit process The Food Safety Team evaluates and analyzes verification results The Food Safety Team takes any necessary action 8.5 Improvement Continually improve the FSMS through the use of: Management review Internal audits Corrective actions Verification results Validation results

12 8.5 Updating the FSMS Top management is responsible for seeing that the FSMS is continually updated The Food Safety Management Team evaluates the FSMS at planned intervals Quiz This has been an overview of the requirements of the ISO standard. Now it is time for a quiz.

13 Introduction to Quiz Student Name: Date: QUESTION 1 The food safety policy is defined by: The management representative Top management The ISO Standard Regulatory requirements QUESTION 2 The food safety team leader is responsible for: Meeting regulatory requirements The HACCP plan Qualifications of the food safety team members Communicating the quality policy Copyright 2011 Vinca, LLC dba Tools.com

14 Understanding ISO 22000: Final Quiz QUESTION 3 Suitability, adequacy and effectiveness of the FSMS is evaluated by: Management at management review meetings The food safety team during hazard analysis All employees during monitoring and measuring The food safety team leader during validation QUESTION 4 The food safety management system is a set of product requirements for an international product registration. True False QUESTION 5 Keeping documents in my desk does not cause a problem with document control if I am the only one using them. True False QUESTION 6 What information can you find in the HACCP Plan? Flow charts of processes Critical control points for processes Job descriptions Corrections for out of control situations Prerequisite programs The food safety policy 2 Copyright 2011 Vinca, LLC dba Tools.com

15 CERTIFICATE of TRAINING This certifies that Has successfully completed the training program: INTRODUCTION TO DATE TRAINER