TCI systems is pleased to announce the launch of our Assured 22000 Certification Package for Food Manufacturers Version 5.1
This is an ideal package for Food Manufacturers looking to achieve certification to the internationally recognized standard ISO 22000:2018 Food Safety Management Systems - Requirements for any organization in the food chain or the FSSC 22000 certification scheme Version 5.1
The package is based on the integration of procedures compliant with the ISO 22000:2018 food safety management system standard, Technical Specification TS ISO 22002 part 1 Prerequisite Programmes for Food Manufacturers and FSSC 22000 Certification Scheme Additional Requirements Version 5.1 published November 2020
This really is our most complete documentation, project implementation and training support system .... an all in one easy to use package.
Here is a summary of the key changes in ISO 22000:2018 requirements for a Food Safety Management System:
ISO 22000:2018 has been developed within the ISO high level structure to improve alignment between ISO management system standards. Sections have changed to:
A new requirement to determine external and internal issues (positive and negative) that affect the organization’s ability to achieve the intended result(s) of its Food Safety Management System.
A new requirement to determine relevant interested parties and the relevant requirements of the interested parties.
A greater emphasis on Top Management to demonstrate leadership and commitment.
A new requirement plan to address the issues referred to in 4.1 and the requirements referred to in 4.2 and 4.3 and determine the risks and opportunities that need to be addressed.
A greater emphasis on specifying objectives for the FSMS.
A new requirement to establish and apply criteria for the evaluation, selection, monitoring of performance and re- evaluation of external providers of processes, products and/or services and ensure adequate communication of requirements.
A greater emphasis on specifying internal and external communications relevant to the FSMS.
8.2.3 A new requirement to consider the applicable part of the ISO/TS 22002 series when selecting and/or establishing PRP(s).
8.4.2 New requirements for the Handling of emergencies and incidents
A change where there is now a requirement to document CCPs and OPRPS in a Hazard Control Plan. A new definition of action criteria for OPRPs.
A greater emphasis on specifying monitoring, measurement, analysis and evaluation.
The Food Safety Manual contains comprehensive top level procedures templates that match the clauses of the ISO 22000:2018 standard and form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures.
Below is a table that shows how the documents match the requirements of the ISO 22000 standard with the Food Safety Management System provided to assist you in implementing the system and understanding the requirements of the standard.
|ISO 22000 Food Safety Management System|
|4 Context of the organization|
|FSMS 4.1 Understanding the organization and its context|
|FSMS 4.2 Understanding the needs and expectations of interested parties|
|FSMS 4.3 Determining the scope of the food safety management system|
|FSMS 4.4 Food safety management system|
|FSMS 5.1 Leadership and commitment|
|FSMS 5.2 Policy|
|FSMS 5.3 Organizational roles, responsibilities and authorities|
|FSMS 6.1 Actions to address risks and opportunities|
|FSMS 6.2 Objectives of the food safety management system and planning to achieve them|
|FSMS 6.3 Planning of changes|
|FSMS 7 Support||7.1 Resources|
|7.1.4 Work environment|
|7.1.5 Externally developed elements of the food safety management system|
|7.1.6 Control of externally provided processes, products or services|
|FSMS 7.4 Communication||7.4.1 General|
|7.4.2 External communication|
|7.4.3 Internal communication|
|FSMS 7.5 Documented information||7.5.1 General|
|7.5.2 Creating and updating|
|7.5.3 Control of documented information|
|FSMS 8.1 Operational planning and control|
|FSMS 8.2 Prerequisite programmes (PRPs)|
|FSMS 8.3 Traceability system|
|FSMS 8.4 Emergency preparedness and response|
|8.5 Hazard control|
|FSMS 8.5.1 Preliminary steps to enable hazard analysis||188.8.131.52 General|
|184.108.40.206 Characteristics of raw materials, ingredients and product contact materials|
|220.127.116.11 Characteristics of end products|
|18.104.22.168 Intended use|
|22.214.171.124 Flow diagrams and description of processes|
|126.96.36.199.1 Preparation of the flow diagrams|
|188.8.131.52.2 On-site confirmation of flow diagrams|
|184.108.40.206.3 Description of processes and process environment|
|FSMS 8.5.2 Hazard analysis||220.127.116.11 General|
|18.104.22.168 Hazard identification and determination of acceptable levels|
|22.214.171.124 Hazard assessment|
|126.96.36.199 Selection and categorization of control measure(s)|
|FSMS 8.5.3 Validation of control measure(s) and combinations of control measures|
|FSMS 8.5.4 Hazard control plan (HACCP/OPRP plan)||188.8.131.52 General|
|184.108.40.206 Determination of critical limits and action criteria|
|220.127.116.11 Monitoring systems at CCPs and for OPRPs|
|18.104.22.168 Actions when critical limits or action criteria are not met|
|22.214.171.124 Implementation of the hazard control plan|
|FSMS 8.6 Updating the information specifying the PRPs and the hazard control plan|
|FSMS 8.7 Control of monitoring and measuring|
|FSMS 8.8 Verification related to PRPs and the hazard control plan||8.8.1 Verification|
|8.8.2 Analysis of results of verification activities|
|FSMS 8.9 Control of product and process nonconformities||8.9.1 General|
|8.9.3 Corrective actions|
|8.9.4 Handling of potentially unsafe products|
|126.96.36.199 Evaluation for release|
|188.8.131.52 Disposition of nonconforming products|
|FSMS 8.9.5 Withdrawal/recall|
|9 Performance evaluation|
|FSMS 9.1 Monitoring, measurement, analysis and evaluation||9.1.1 General|
|9.1.2 Analysis and evaluation|
|FSMS 9.2 Internal audit|
|FSMS 9.3 Management review||9.3.1 General|
|9.3.2 Management review input|
|9.3.3 Management review output|
|FSMS 10 Improvement||10.1 Nonconformity and corrective action|
|10.2 Continual improvement|
|10.3 Update of the FSMS|
The Food Safety Manual includes over 60 record templates.
A comprehensive set of prerequisite programme templates compliant with TECHNICAL ISO/TS SPECIFICATION 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing and FSSC 22000 Certification Scheme Additional Requirements Version 5.1 are included.
There are supplementary ISO HACCP Manual documents including the HACCP Calculator ISO 22000 2018 & Instructions.
The ISO 22000 HACCP Calculator provides the Food Safety Team with a system to assess each of the control measures selected and formulating a Hazard Control Plan of Critical Control Points and Operational Prerequisite Programmes as per the new requirements in ISO 22000:2018.
A set of operational prerequisite programme samples with corresponding verification and validation records are provided.
A comprehensive Laboratory Quality Manual based on the requirements of ISO 17025 is provided in Microsoft Word format. The laboratory quality manual includes template records, procedures and product sampling plans.
This PowerPoint presentation will introduce the ISO 22000 standard to the management team and explain exactly how to start the process of implementing an ISO 22000 compliant Food Safety Management System.
The Food Safety Team: ISO 22000 Implementation Guide PowerPoint presentation supplied with the system explains to the Food Safety Team their role in implementing an ISO 22000:2018 compliant Food Safety Management System.
The ISO 22000 Document Requirement Guide PowerPoint presentation supplied explains to the Management Team the documentation required in an ISO 22000 compliant Food Safety Management System.
The FSSC 22000 Additional Requirements Version 5.1 PowerPoint presentation supplied explains to the Management Team the Additional Requirements of the FSSC 22000 Certification Scheme.
CODEX GMP and ISO 22002 Prerequisites PowerPoint presentations are included.
An illustrated PowerPoint HACCP training presentation is included.
A PowerPoint Internal Auditor training presentation is included and can be used to train your Internal Auditors.
An example of a Warehouse Audit is included.
A PowerPoint training presentation of a GMP Audit protocol is included.
There is a checklist for each section of the ISO 22000 standard.
ISO 22000 & 22002 Audit Plans and risk rating system are included.
This contains project tools to assist in achieving ISO or FSSC 22000 certification.
An 11 step Senior Management Implementation Checklist and Guidance are provided.
Excel and Word Project Planner templates are supplied with the system to help establish a Project Plan.
This workbook is provided to guide you in the implementation of your Food Safety Management System. The workbook includes extensive Top Management and Food Safety Team Implementation Guidance.
We provide a Start Up Guide to help you navigate around the package and get to understand the contents.
Comprehensive allergen management documentation and the Allergen Management Tool which assist PRP 10.3 Allergen Control.
We provide online support and expertise to assist you in developing your 22000 Food Safety Management System. Support is guaranteed until you achieve certification.
ISO 22000 Food safety management systems — Requirements for any organization in the food chain which was initially published in 2005 and has never been recognized by GFSI and GFSI recognition is playing an important role in Food Safety Management Systems Certification.
To address this in 2009, four leading global food manufacturers joined forces and created the FSSC 22000 scheme. By using the ISO 22000 standard, adding Prerequisite Program requirements based on ISO Technical Specifications/Publicly Available Standards (PAS) and FSSC 22000 additional requirements the Foundation created an ISO 22000 based scheme that was benchmarked and recognized by GFSI.
For example, under the FSSC 22000 Certification Scheme, ISO 22000:2018 Food safety management systems — Requirements for any organization in the food chain, ISO/TS 22002-1:2009 Prerequisite programmes on food safety — Part 1: Food manufacturing and FSSC 22000 Additional Requirements Version 5.1 are now applicable for the following Food Sector Categories:
The FSSC 22000 Scheme is now managed by Foundation FSSC 22000 and governed by an independent Board of Stakeholders, consisting of representatives from several sectors in the food industry. On 3 November 2020, the Foundation FSSC 22000 has published Version 5.1 of its FSSC 22000 certification Scheme. The updated version is compliant with the latest Global Food Safety Initiative (GFSI) Benchmarking Requirements - Version 2020.
2.5.1 Management of Services and Purchased Materials
a) Requirements for laboratory analysis services apply to both internal and external laboratories as applicable
b) documented procedure for procurement in emergency situations
c) policy for the procurement of animals, fish and seafood that are subject to control of prohibited substances
d) For food chain categories C, D, I, G and K, a review process for product specifications
2.5.2 Product Labelling
... ensure that finished products are labelled according to all applicable statutory and regulatory requirements in the country of intended sale, including allergen and customer specific requirements.
Where product is unlabeled, all relevant product information shall be made available to ensure the safe use of the food by the customer or consumer.
2.5.3 Food Defense - Same
2.5.4 Food Fraud Mitigation - Same
2.5.5 Logo Use
2.5.6 Management of Allergens (Food Chain Categories C, E, FI, G, I & K) - Same
2.5.7 Environmental Monitoring (Food Chain Categories C, I & K) - Same
2.5.8 Formulation of Products (Food Chain Category D) - Same
2.5.9 Transport and Delivery (Food Chain Category FI) - Same
* NEW * 2.5.10 Storage and Warehousing (All Food Chain Categories)
a) stock rotation system that includes FEFO principles
b) define post-slaughter time and temperature in relation with chilling or freezing of the products.
* NEW *2.5.11 Hazard Control and Measures for Preventing Cross-Contamination (Food Chain Categories C & I)
a) For food chain category I, (Packaging) specified requirements in place in case packaging is used to impart or provide a functional effect on food (e.g. shelf life extension).
b) For food chain category CI, requirements for an inspection process at lairage and/or at evisceration
* NEW *2.5.12 PRP Verification (Food Chain Categories C, D, G, I & K)
For food chain categories C, D, G, I and K, site inspections/PRP checks
* NEW *2.5.13 Product Development (Food Chain Categories C, D, E, F, I & K)
A product design and development procedure for new products and changes
a) Evaluation of the impact of the change on the FSMS
b) Consideration of the impact on the process flow
c) Resource and training needs
d) Equipment and maintenance requirements
e) The need to conduct production and shelf-life trials
* NEW *2.5.14 HEALTH STATUS (FOOD CHAIN CATEGORY D)
* NEW * 2.5.15 Requirements for Organizations with Multi-Site Certification (Food Chain Category A, E, FI & G)
See www.fssc22000.com for more details about FSSC 22000 Certification Scheme Version 5.1|November 2020