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ISO 22000:2005 - Food Safety Management System

Generally the ISO 22000 requirements are:
  • 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 with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
  • 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 including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
  • 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
  • Continually updating and improving the FSMS

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