Food safety is crucial for ensuring the safety of food products and consumers. The entire food supply chain must contribute to food safety management, including knowledge of standards, hygiene practices, infrastructure design, prerequisite courses, and regulations. ISO 22000:2018, the latest Food Safety Management System (FSMS) standard, is designed for businesses to enhance food safety, increase compliance, customer satisfaction, and reduce product rejection. This standard applies to any organization, size, or activity.
The organization can enhance its overall performance in the food safety organization by using the ISO 22000 – Food Safety Management System (FSMS). The Food Safety Management System’s fundamental concept is
- Communication
- Briefness
- Participation in a team
- Prerequisite training
- HACCP stands for Hazard Analysis and Critical Control Points.
- Process-based approach
- Customer-Oriented
- Consistent Upgrades
Requirements for the Food Safety Management System (FSMS) under ISO 22000 Certification
It is suggested that new users consult the Food Safety Management System Standard (FSMS) to learn the specific requirements of ISO 22000:2018. To help users better grasp FSMS, we are addressing all the salient requirements of the ISO 22000 standard as a user-new guideline.
- The team leader should become the organization’s food safety team leader (FSTL).
- Create the Process Flow Chart and the Process Descriptions.
- Create the descriptions, including those for raw materials, ingredients, product contacts, finished goods, etc.
- Create the plant design and the environment surrounding the plant.
- Identify the Potential Food Safety Hazards and carry out the Hazard Analysis. A Food Safety Hazard is a substance that exists in food and may be biological, chemical, or physical.
- Identification of internal and external concerns influencing the organization’s FSMS, together with effective risk analysis and mitigation measures, are required.
- List the requirements and requirements of the interested parties (such as the client, the regulatory body, etc.).
- Create the Food Safety Policy and Objective, disseminate it within the organization to raise awareness, and, if possible, make it available to interested parties. Review the food safety policy and goal occasionally.
- Define each team member’s role and responsibilities regarding to food safety, and make certain that at least one person in the organization is in control of serving as the Food Safety Team Leader (FSTL).
- Create a system for handling potentially dangerous products and dumping nonconforming goods.
- Create a system for product recalls and product withdrawals when needed.
- List the relevant legal and regulatory requirements to make sure they are met.
- Track the company’s overall food safety performance
- Create a structure for timely internal review of the food safety management system that has been put in place.
- Create a method for timely management reviews of the food safety management system that has been put in place.
These are the ISO 22000 certification requirements in their most basic form, which may aid an organization in learning more about the ISO 22000:2018 Standard and obtaining ISO 22000 Certification. The implementation of a preventive system that ensures extremely safe food product production is made possible by the food safety system for an organization. The Global Manager Group has created a ready-to-use document kit for the ISO 22000 Scheme (Version 6) – food safety system certification. This kit includes the ISO 22000 Manual, SOPs, formats, and ISO 22000 audit checklists, among others, and is prepared in accordance with the most recent version 6.0.
