Documentation Requirements For The Iso 22000 Food Safety Management System

By Author: John
Total Articles: 198
Comment this article

An international framework of standardized requirements for the global food business is provided by ISO 22000, "Food Safety Management System - Requirements for any Organization in the Supply Chain." It permits the implementation of a Food Safety Management System, or FSMS, by any type of organization along the supply chain, including primary producers, food processors, storage and transportation businesses, retail and food service establishments, and even manufacturers of machinery used in the processing of food.

The documents are a crucial component of the ISO 22000 certification; they can speed up the certification audit for businesses and lower the price of acquiring ISO 22000 certification. It's also important to understand the distinction between documents and records before we get started. Documents are meant to provide a route for communicating information inside an organization. Hence, when the company develops in the future, these documents can be updated. Records, on the other hand, cannot be changed and are used to document the findings of all assessments and inspections conducted within the business. Organizations ...
... are urged by ISO 22000 to keep all ISO 22000 records and documents by clause 7.1.

It will be necessary for the organization to properly document its operations as it develops its ISO 22000 food safety management system. They comprise the procedures, the necessary documents, your written food safety policy, and its corresponding objectives, etc. The required documentation is far more extensive, though. You must, for instance, record your hazard analysis and hazard assessment, along with the decision-making process and the choice of control measures, when you are developing your control measures. The validation of your system and the activities involved in its verification must also be documented by the organization. The management review and the activity of the food safety team both require documentation. As described in further detail below, four main levels incorporate the documentation requirements for food safety management systems.

Level 1 – Describes the goals of the food safety management system as per the needs of the organization.

Level 2 – outlines the procedures for food safety.
• Title – to recognize the system
• Purpose – to describe the purpose of the process (This might be stated in the actual standard)
• Scope – to outline the scope of the procedure and how it will be used (i.e. The procedure applies to every product, service, department, or document.)
• Responsibility – Identify "who" is accountable to
• Activities – a detailed explanation of the steps included in the procedure (i.e. what is to be done as well as the when, where, and how)
• Records – required evidence
• Record of revision – This section ought to contain the new revision, the approvals, and "what" or "where" the change happened.
• Documented Procedures - According to ISO 22000, you need to have documented processes:
o Control of Food safety documents;
o Control of records;
o Potentially unsafe products;
o FSMS Corrections;
o Corrective actions;
o Withdrawals;
o FSMS Internal audits;
Level 3 – Work Instructions - The work instructions specify how a particular job title or function carries out a procedural step. They ought to contain the "action(s)" and the "record of revision." As responsibility is already defined in the procedure, it is not necessary to specify it. The document, or a portion of it, should be in a procedure if you are drafting a work instruction where different people are responsible for different duties.

Level 4 – Food safety records - Forms, ISO 22000 audit checklists, flowcharts, templates, "data gathering" documents, other indicators, and records are all examples of documentation. Documentation and records are sometimes confused with one another. How-to guides are found in documents. Records are a unique kind of document that must be created, kept, and monitored to show that your food safety management system is operating effectively and that it is in compliance with regulations. Records ought to be retrievable, easily readable, and legible. It gives the background to show that you have complied with the documentation's instructions.