ABC Company

Food Safety Management System Manual

In compliance with ISO 22000:2005

Document No. : xxx Issue # : : x

Documetnd by: ____________________

Reviewed by: ______________________

Approved by: ______________________

ABC Company
TableofContents

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1.DOCUMENTCHANGERECORD 3 2.TERMS&DEFINITIONS 4 3.PURPOSE 4 3.SCOPEOFMANUAL 4 4.STRUCTUREOFCOMPANYFSMS 4 6.FSMSPLANNING 5 7.RESOURCEMANAGEMENT 12 8.PLANNING&REALIZATIONOFSAFEPRODUCTS 14 9.VERIFICATIONPLANNING&VALIDATION 23 10.VERIFICATIONACTIVITIES 24 11.EVALUATIONOFINDIVIDUALVERIFICATIONRESULTS 12.ANALYSISOFRESULTSOFVERIFICATIONACTIVITIES 13.UPDATINGTHEFSMS 26 14.MANAGEMENTREVIEW 27 15.IMPROVEMENT 27

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ISO 22000 Compliant FSMS Manual

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1. D O C U M E N T C H A N G E R E C O R D
Issue No. Date Of Issue Pages Affected Brief Description of Changes

ISO 22000 Compliant FSMS Manual

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2. TERMS & DEFINITIONS
Refer to Annexure No. xxx Terms and Definitions of FSMS.

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3. PURPOSE
The purpose of this Manual is to outline the ISO 22000 compliant FSMS of ABC Company (onwards indicated as company). This manual is supported by documented procedures and other documents. This Manual is the companys policy level document that describes organizational structure, its main processes, the description of their interaction and includes or refers to lower level documents including plans, procedures, specifications etc.

4. SCOPE OF MANUAL
The scope of this Manual covers the requirements of ISO 22000 along with organizations own additional requirements.

5. STRUCTURE OF COMPANY FSMS

Companys FSMS is based on following main processes: 1. FSMS Planning (See Section 6) 2. Resource Planning and Management (See Section 7) 3. Planning & Realization of Safe Product (See Section 8) 4. Validation activities and Verification Planning (See Section 9) 5. Verification activities (See Section 10) 6. Evaluation of individual Verification Results (See Section 11) 7. Analysis of Results of Verification Activities (See Section 12) 8. Updating of FSMS (See Section 13) 9. Management Review (See Section 14) 10. Improvement Activities (See Section 15) Rest of the manual describes above main processes in separate sections.

ISO 22000 Compliant FSMS Manual

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6. FSMS PLANNING

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The Top Management ensures that the planning of the FSMS is carried out to meet the general requirements of FSMS as well as the Food Safety Objectives of the organization. Top Management ensures that the integrity of FSMS is maintained when changes to the system are planned and implemented.

6.1

ORGANIZATINAL STRUCTURE
Top Management of the company comprises of following designations o CEO o Director Finance o Director Supply Chain o Director Sales and Marketing o Director Product Development Director Supply Chain has been appointed as MR (Management Representative) of the company. MR ensures that FSMS is established, documented, maintained and continually improved. A food Safety Team is established to establish, documented, maintained and continually improved. Food Safety Team Leaser reports to MR in this respect.

6.2

FSMS SCOPE
Company has established and documented the scope of FSMS. This scope is reviewed and updated as necessary. All those Processes of following areas come under the scope that have directly or indirectly related to food safety or food safety management system. Purchasing and storage of raw material, ingredients and food contact material. Production Sales and Marketing Quality Control, Quality Assurance, Quality Improvement Maintenance Human Resource
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Administration.

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Reference Document: xxxxxxxxxx

6.3

FSMS DOCUMENTATION
Company has established, documented and maintained a documentation system to specify the requirements of FSMS of the company, how those requirements are implemented and continually updated and how the FSMS is continually improved. Company documentation system covers the core elements and processes as specified in ISO 22000.

6.4

FOOD SAFETY & QUALITY POLICY

Top Management establishes the Food Safety and Quality Policy that is appropriate to the purpose of the organization and provides the framework for business and functional objectives. The policy specifies overall intentions and direction of the company related to food safety and quality. The policy includes following commitments:

Xxxx Xxxxx Xxxxx

The policy is approved by MR and is reviewed in the management review meeting for its continuing suitability. The MR ensures that policy is displayed at prominent locations throughout the factory so that it is communicated to all personnel, so that all individuals are

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well aware of importance of food safety and their individual and collective responsibilities in the organization. Reference Document: Food Safety & Quality Policy

6.5

FOOD SAFETY OBJECTIVES

The MR ensures that measurable objectives are established, planned and documented at each relevant functions and levels of company. xxxxxxxxxx

Reference Document: Objective Sheet

6.6

PROCEDURES
Mandatory procedures as required by ISO22000 includes: a. Control of documents b. Control of records c. Handling of potentially Unsafe Product d. Correction & Corrective Action. e. Product Withdrawal & Recall f. Internal auditing To control other processes of FSMS, company has documented some other procedures which are not mandatory requirement of ISO 22000. Companys documentation system is controlled through documented procedures of control of document and records which not only specify the structure of documentation system but also describe how to manage that system.

ISO 22000 Compliant FSMS Manual

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6.7 SPECIFICATIONS

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Specifications are used to standardize parameters of system and routine activities and to ensure continual updating of system and to ensure continual improvement of safety of products. Specifications includes i. Xxxxxxxxx ii. Xxxxxxxxxxx iii. Xxxxxxxx iv.

6.8 Responsibility and Authority

xxxxxxxxxxxx Reference Document: Job Description

6.9 Responsibilities of Food Safety Team Leader

xxxxxxx

6.10 External Communication

xxxxxxxxxxxxxx

6.11 Internal Communication

xxxxxxxx

6.12 Emergency Preparedness & Response

ISO 22000 Compliant FSMS Manual

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xxxxxxxxx Reference Document: Emergency Preparedness and Response Plan

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7. RESOURCE MANAGEMENT
cccccccccc

8. PLANNING & REALIZATION OF SAFE PRODUCTS

Company has well established processes that are needed for the planning & realization of safe products. This is achieved through development, implementation, monitoring of planned activities, maintenance, validation & verification of control measures in the food process and process environment and through actions in the event of nonconformity. All activities are carried out as per specifications and standards in order to achieve Food Safety objectives. QC inspectors, supervisors and machine operators monitor and control the process parameters and product characteristics according to following documents: a) PRPs b) OPRP Plan c) HACCP Plan d) Work Instructions e) xxxxxxxxx

8.1 Prerequisite Programmes (PRPs)

Company has identified, established, implemented and maintained PRPs for controlling any likelihood of introducing food safety hazard through work

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environment, biological, physical & chemical contamination of product including cross contamination. These PRPs are implemented across entire premises as general as well as specific to product and packing lines. Several external documents have been used as reference for establishing PRPs. These include Codex guidelines, USFDA guidelines on good manufacturing practices. These PRPs are established, implemented and maintained in following areas: a) Construction & lay- out of buildings and associated utilities b) Lay- out of premises, including work space and employee facilities c) Supplies of air, water, energy and other utilities d) Supporting services, including sewage and disposal e) Suitability of equipment and accessibility for cleaning, maintenance and preventive maintenance f) Management of purchased materials and handling of products g) Measures of prevention of cross contamination h) Cleaning and sanitizing i) Pest control j) Personnel hygiene Reference Document Procedure of PRP Development Procedure of Construction, Layout, Facilities and Utilities Management Procedure of Management of Storage Area Procedure of Cleaning and Sanitization Procedure of Preventing Cross Contamination Procedure of Employee Health & Personnel Hygiene Procedure of Pest Control
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Layout of Company Utility Diagrams

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8.2 Preliminary Steps to Enable Hazard Analysis

All relevant information needed to conduct hazard analysis has been collected, documented, recorded, maintained and updated. 8.2.1 Food Safety Team Top Management has developed a FST (Food Safety Team) having a combination of multi-disciplinary knowledge and experience to develop, implement, maintain, update and improve FSMS. FST includes experts of Food Science, Microbiology, Quality, Production, Engineering, HR and Administration. The FST members have combination of managerial and technical skills and competencies: Reference Document Food Safety Team Structure

Other sections are not included in this sample

ISO 22000 Compliant FSMS Manual