Sample of The Assured FSMS Certification Workbook

ISO 22000 Food Safety Management System Implementation Workbook
This comprehensive Food Safety Management System Certification

package contains EVERYTHING you will need to achieve ISO 22000
Certification. It has taken me nearly a year to put this package together,
but I wanted to make sure that I came up with a product that was:
 Straight forward to implement.

 Available for instant download
 Able to eliminate the need to buy any other package or
documentation
 Affordable for everyone
I have written this workbook to assist in the implementation of your food

safety management system. The workbook is divided into 8 steps that
are designed to assist you in implementing your food safety
management system effectively:
 Step One: Introduction to ISO 22000

 Step Two: Senior Management Implementation
 Step Three: Training
 Step Four: Project 22000
 Step Five: Food Safety Quality Management System
 Step Six: Internal Auditing Training & Checklists
 Step Seven: Review and Updating
 Step Eight: Final Steps to ISO 22000 Certification
For more information e-mail me at tony@22000foodsafety.com
© www.22000foodsafety.com
1
Step Two: Senior Management Implementation
An 11 step Senior Management Implementation checklist is provided

that establishes your Food Safety Management System fundamentals
including Food Safety Policies and Objectives.
The checklist guides Senior Management:
 in planning the establishment of the FSMS

 in providing adequate support to establish the FSMS
 in ensuring there is adequate infrastructure and work
environment
 in allocating responsibility and authority
This stage requires the Senior Management to meet and establish the
foundations for the Food Safety Management System:
 Formulating a checklist of Customer, Regulatory, Statutory and

other relevant Food Safety requirements
 Decide which Food Safety requirements the company should
address and develop relevant policies.
 Based on the Food Safety Policy Management Policies establish
Food Safety Objectives
 Define the scope and boundaries of the FSMS
 Plan the establishment of the FSMS using the project planner
 Provide adequate support to establish the FSMS
 Ensure there is adequate infrastructure and work environment
 Allocate responsibility and authority
 Assess, plan and establish appropriate internal and external
communication (including the food chain) channels
A meeting should now be co-ordinated involving all the Senior

Management Team.
3
Senior Management FSMS Implementation Meeting
Date
Time
Venue
Agenda
1. Formulating a checklist of Customer, Regulatory, Statutory and

other relevant Food Safety requirements
2. Decide which Food Safety requirements the company should
address and develop relevant policies.
3. Based on the Food Safety Policy Management Policies establish
Food Safety Objectives
4. Define the scope and boundaries of the FSMS
5. Plan the establishment of the FSMS using the project planner
6. Provide adequate support to establish the FSMS
7. Ensure there is adequate infrastructure and work environment
8. Allocate responsibility and authority
9. Assess, plan and establish appropriate internal and external
communication (including the food chain) channels
Attendees:
Senior Management Team

Job Title Name Role in Team
Managing Director Chairman
Site Director Deputy Chair
Operations Manager Operations Reporting
Technical Manager Food Safety and Quality Reporting
Management Representative
Planning Manager Planning and Capacity Reporting

Distribution Manager Distribution Reporting
Maintenance Manager Services and Engineering Provision
Finance Manager Financial Reporting
Human Resources Manager Resource reporting
4
Senior Management Establish the Project Plan
Using the Excel Project Planner Senior Management adapt the template
supplied with the system to establish a Project Plan.
14
Senior Management Establish Food Safety Responsibility & Authority

Levels
Responsible
Process Activity
Persons
Purchases Purchasing Purchase ingredients from approved and certified
Manager sources
Ensure purchase orders comply with applicable
specifications
Technical Ensure adequate information on supply application form
Manager Ensure suppliers adhere to supply handling practices
Perform suppliers audit or review supply status where
necessary
Receiving and QA/QC & Compare PO and DO or check contracts as per
warehousing Store Suppliers Specifications criteria (if applicable)
Executives Check receiving temperature, pest infestations, quality,
packing conditions and truck hygiene.
Observe unloading practices
Handle incoming goods as per documented procedures
Ensure Good Storage Practices and FIFO rotation
principles
Preparation of QA/QC, Follow safe food preparation and handling practices
Ingredients Production Check environmental hygiene and safety
Manager & Check equipment process performance and
Production maintenance
Executive Check water quality and safety
Check raw materials identification and traceability
Production QC/QC, Maintain product recipes and characteristics
Production Do not modify recipes prior to approval from top
Manager, management
Supervisor & Follow safe food handling practices
Operators Ensure Good Manufacturing Practices are adhered to
Follow cleaning and sanitation standards and
procedures
Follow the handling standards of raw and processed
foods
Holding and Filling of Production Follow safe food holding procedures
Processed Food Supervisor & Hold foods outside the range of danger zone
Operators Follow safe food filling procedures into primary
packaging
Capping, coding and Production Follow safe capping procedures
packing Supervisor & Ensure food in primary packaging are hygienically
Operators located
Ensure coding for traceability is performed to
procedures
Follow secondary packaging procedures to protect
products
22
Step Three: ISO 22000 Training
A significant part of the implementation process is training. Job

Descriptions should be available for all staff and they should be briefed
and aware of their food safety responsibilities.
A training matrix and plans should be drawn up for all staff and the
relevant training given based on responsibility and authority.
We have provided a Staff Training Matrix Template in Microsoft Excel

Format.
For each employee and individual training record should be completed.

QMR 002 Training Record is provided in the documentation pack as a
template:
29
QMR 002 Training Record
Basic ISO 22000 Training should be given to all staff:
 Introduction to ISO 22000

 Training: Understanding ISO 22000
The Food Safety Team should receive extra training:
 Food Safety Team: ISO 22000 Implementation Guide

 ISO 22000 Document Requirement Guide
 Prerequisite Training
 Codex GMP Training
 HACCP Training
Remember all food handlers should receive Basic Food Hygiene

Training
30
Training: Introduction to ISO 22000
This 45 minute Introduction to ISO 22000 supplied PowerPoint

presentation can be used to introduce all staff to the ISO 22000 standard
and explain how to start the process of implementing an ISO 22000
compliant Food Safety Management System.
31
Training: Understanding ISO 22000
The one hour Understanding ISO 22000 interactive PowerPoint training

guide supplied can be used to aid your staff in understanding the ISO
22000:2005 standard. It includes:
 The key elements to ensuring food safety

 An explanation of prerequisite programmes
 The principles of HACCP
 ISO 22000 definitions
 The documents required to meet the standard
 And much more...
32
Training: Food Safety Team: ISO 22000 Implementation Guide
The Food Safety Team: ISO 22000 Implementation Guide PowerPoint

presentation supplied with the systemexplains to the Food Safety Team
exactly how to implement an ISO 22000 compliant Food Safety
Management System.
33
Training: ISO 22000 Document Requirement Guide
The ISO 22000 Document Requirement Guide PowerPoint presentation

supplied explains to the Food Safety Team the documentation required
in an ISO 22000 compliant Food Safety Management System.
34
Prerequisite Training
The Prerequisite Programme PowerPoint presentation supplied explains

the part that prerequisites play in an ISO 22000 compliant Food Safety
Management System.
35
Codex GMP Training
This interactive PowerPoint presentation explains CODEX & Good

Manufacturing Practice Guidelines. The CODEX Principles lay a firm
foundation for ensuring food hygiene. The controls described are
internationally recognized as essential to ensure the safety and
suitability of food for consumption.
36
HACCP Training
An interactive and illustrated PowerPoint HACCP training presentation is

supplied to train your food safety team in the preliminary steps to a
Hazard analysis, the principles of HACCP and how to utilise the HACCP
calculator in implementing your HACCP system.
37
HACCP Training
An interactive and illustrated PowerPoint HACCP training presentation is

supplied to train your food safety team in the preliminary steps to a
Hazard analysis, the principles of HACCP and how to utilise the HACCP
calculator in implementing your HACCP system.
38
Training Software
The interactive and illustrated PowerPoint HACCP, CODEX GMP and

Pre-requisites training presentations are supplied with training software.
We have provided HACCP, CODEX GMP and Pre-requisites Multiple

choice exams evaluate your staff's progress with graphic certificates to
print out.
39
Step Three: Project 22000
This contains all the project tools you will need to achieve ISO 22000
certification. In this part of the package you will find:
 Steering Group are established and briefed

 The Steering Group take control of the Project Plan established
by Senior Management
Food Safety Management System Steering Group

FSMS Team Member Name Position Qualification
FSMS Team Leader
FSMS Assistant Leader
FSMS Team Members
40
Project Plan
The Steering Group use the Excel Project Plan developed by Senior Management as a step by step guide to
implementing the Food Safety Management System.
41
Due Date for Date

Project Planning Tasks Responsibility Comments
Completion Completed
1) Senior management demonstrate a Senior Management
Completed in Step 2 10/1/10 9/1/10
commitment to food safety Team
2) Senior management issue a food Senior Management
safety policy Team
3) Senior management establish food Senior Management
safety objectives Team
4) Senior management define the Senior Management
scope and boundaries of the FSMS. Team
5) Senior management plan the Senior Management
establishment of the FSMS. Team
6) Senior management provide
Senior Management
adequate support to establish the Completed in Step 2 10/1/10 9/1/10
Team
FSMS.
7) Senior management ensure there is
Senior Management
adequate infrastructure and work Completed in Step 2 10/1/10 9/1/10
Team
environment.
8) Senior management appoint a food Senior Management
safety team leader Team
9) Senior management appoint the Senior Management
food safety team. Team
10) FSMS responsibilities and
Senior Management
authorities are documented and Completed in Step 2 10/1/10 9/1/10
Team
communicated
11) Food safety communication systems Senior Management
are put in place Team
42
Project Task 18 Management establish, implement and maintain infrastructure and maintenance prerequisite
programs (PRPs) to control food safety hazards
The Steering Group now need to decide whether to implement the Food Safety Management System Template
Prerequisite Programmes first or to allocate responsibility to determine how far existing prerequisite programmes
meet the requirements of CODEX and ISO 22002:2009.
RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE

CODEX CAC/RCP 1-1969, Rev.4- 2003
SECTION I - OBJECTIVES
1.1 THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:
• identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the
final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption;
• recommend a HACCP-based approach as a means to enhance food safety;
• indicate how to implement those principles; and
• provide a guidance for specific codes which may be needed for - sectors of the food chain; processes; or commodities; to amplify
the hygiene requirements specific to those areas.
SECTION II - SCOPE, USE AND DEFINITION
2.1.1 The food chain
This document follows the food chain from primary production to the final consumer, setting out the necessary hygiene conditions
for producing food which is safe and suitable for consumption.
The document provides a base-line structure for other, more specific, codes applicable to particular sectors. Such specific codes and
guidelines should be read in conjunction with this document and Hazard Analysis and Critical Control Point (HACCP) System and
Guidelines for its Application (Annex).
2.1.2 Roles of Governments, industry, and consumers
Industry should apply the hygienic practices set out in this document to:
48
• provide food which is safe and suitable for consumption;

• ensure that consumers have clear and easily-understood information, by way of labelling and other appropriate means, to enable
them to protect their food from contamination and growth/survival of foodborne pathogens by storing, handling and preparing it
correctly; and
• maintain confidence in internationally traded food.
Consumers should recognize their role by following relevant instructions and applying appropriate food hygiene measures.
2.2 USE
Each section in this document states both the objectives to be achieved and the rationale behind those objectives in terms of the
safety and suitability of food.
2.3 DEFINITIONS
SECTION III - PRIMARY PRODUCTION OBJECTIVES:
Primary production should be managed in a way that ensures that food is safe and suitable for its intended use. Where necessary,
this will include:
− avoiding the use of areas where the environment poses a threat to the safety of food
− controlling contaminants, pests and diseases of animals and plants in such a way as not to pose a threat to food safety
− adopting practices and measures to ensure food is produced under appropriately hygienic conditions
Rationale: To reduce the likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for
consumption, at later stages of the food chain
Compliant
3.1 ENVIRONMENTAL HYGIENE Comments
Yes No
Potential sources of contamination from the environment should be
considered. In particular, primary food production should not be carried
on in areas where the presence of potentially harmful substances would
lead to an unacceptable level of such substances in food.
3.2 HYGIENIC PRODUCTION OF FOOD SOURCES Compliant Comments
49
Tasks 18 Management establish, implement and maintain infrastructure and maintenance prerequisite programs
(PRPs) to control food safety hazards
If Senior Management have decided that the objective is to achieve FSSC 22000 Certification then the Steering
Group now need to allocate responsibility to determine how far existing prerequisite programmes meet the
requirements of ISO 22002:2009. Using the checklist below and a copy of Technical Specification ISO 22002 the
delegated person should read the requirements in the relevant section of ISO 22002 and complete the form.
ISO 22002 CONFORMANCE ANALYSIS
4. Construction and Layout of Buildings

Compliant
ISO 22002 Requirements Comments
Yes No
4.1 General requirements
4.2 Environment
4.3 Locations of establishments
5. Layout of Premises Workspace

Compliant
ISO 22002 Requirements Comments
Yes No
5.1 General requirements
75
Project Task 18 Corrective Actions
The non-compliances identified in the assessment of compliance with the prescribed prerequisite programmes
should be logged by the Food Safety Team Leader and the appropriate corrective action allocated and taken:
Target
Details of Non Identified Corrective Action Date
Date Prerequisite Clause Responsibility completion
Conformance by: Required Completed
Date
83
HACCP Implementation Guide
We will now go through a step by step guide to implementing your

HACCP using our HACCP Calculator.
Tasks 19 - 21
ISO 22000 requires all raw materials, ingredients, product-contact

materials and the characteristics of end products to be described in
documents to the extent needed to conduct the hazard analysis.
Specifications for all Raw Materials, including Ingredients and Product

Contact Materials should be obtained from all suppliers and held in a
purchased raw materials file. Specifications should include sufficient
detail for the identification and assessment of food safety hazards. For
each item the specification should include includes:
- Biological, chemical and physical characteristics

- Composition of formulated ingredients including additives and
processing aids
- Origin
- Method of production
- Delivery method
- Storage conditions/requirements
- Details of packaging
- Preparation and/or handling before use or processing
- Food Safety Acceptance criteria
- Intended use
Use the Excel Sheet Product Description in HM 26 HACCP Calculator

and/or HM 19 Product Description to assist you in compiling an end
product description.
The food safety team should use the form to assist in documenting the
end product characteristics, including legal food safety requirements, for
the purpose of conducting the Hazard Analysis. The product description
may include:
- Product name
- Composition
- What will the purchaser will do with it
- Details of the packaging
- How the product is processed or manufactured
85
Taking these factors into account a rating is given for probability and
severity and entered into the HACCP Calculator:
Firstly the Food Safety Team assess the likelihood of the hazard
occurring and enter:
- 1 for Highly Unlikely

- 2 for Possible
- 3 for Likely
96
Task 30 The food safety team establish the operational PRPs
Design and Redesign of Operational PRP(s)

Operational PRP(s) should be documented by the Food Safety Team and include details of the Significant
Hazards to be controlled, the control measures applied, the monitoring procedures (parameters, frequency and
records), corrections and corrective actions to be taken when outside acceptable limits. For each control
measure and operational PRP(s) responsibility and authority should be defined:
Specific
Details
Step Name Hazards Identified about Preventative Measure Limits Monitoring Procedures Corrective Action Responsibility OPRP Record
the
Hazard
Enter
Retrain Staff.
details
No Inspect delivery
Delivery of here
Campylobacter Example covered and Contamination Supervision by for Goods In Good Receipt
Ingredient such as
spp. screened delivery area Always load Warehouse Manager contamination. Manager Record
A risk
under cover Reject if
from
contaminated
birds
Our Operational Prerequisite Programmes Manual has template procedures and records that can be used
101
HACCP Plan
Critical Limits Monitoring Procedures Corrective Action Responsibility HACCP Record
- measurements to be
taken (or observations)
Action to be
method of measurement
Minimum / taken when
- devices used (including
Maximum outside of critical
applicable calibration
acceptable levels limits to regain Who is taking the Where is it
procedures)
to ensure control and action recorded
- frequency of monitoring
condition is in ensure unsafe
- responsibility and
control product is
authority for monitoring
controlled
and evaluation of the
monitoring results
105
Design of the HACCP Plan
The Food Safety Team need to formulate and document a HACCP plan
defining the hazards to be controlled, CCPs where hazards are
controlled, critical limits and monitoring procedures at each CCP and
action to be taken when critical limits are exceeded. The HACCP plan
needs to define those responsible for performing monitoring procedures
and the records where the monitoring results are recorded.
Task 32 The food safety team identify critical control points (CCP)s for
each food safety hazard
Critical Control Points are established using the decision tree as the
latest step in the flow path where controls can be effectively
administered for a particular Significant Food Safety Hazards.
106
Control Measure Validation
Product Category
Step Number
Hazard
Control Measure
Applicable
Validation Methods Comments
Yes No
Third Party Scientific
Validation
Historical Knowledge
Simulated Production
Conditions
Collection of Data in normal
production
Admissible in industrial
practices
Statistical Programmes
Mathematical Modelling
Conclusion
Internal Validation Required?
If so by which method?
CCP/OPRP Confirmed
Authorised by(Name):
Signature:
111
Step Five: Food Safety Quality Management System
Our Food Safety Management System contains the most

comprehensive ISO 22000 documentation package that you will find
anywhere on the web. In this bundle of certification tools you will find:
 Food Safety Quality Manual containing a set comprehensive

procedures and record templates.
 HACCP manual containing food safety procedures and our
unique HACCP Calculator.
 Laboratory manual including sample procedures and records.
 Prerequisite Programmes manual.
 Operational Prerequisite Programmes Manual.
At this stage you can choose to totally implement the procedures

supplied or pick those that are applicable to your process.
Food Safety Quality Manual
The Food safety Quality Manual contains 28 comprehensive top level

procedures templates that form the foundations of your Food Safety
Management System so you don't have to spend 1,000's of hours writing
compliant procedures:
QM 001 - Food Safety Quality Management System

QM 002 - FSQM Manual Summary
QM 003 - Document Control
QM 004 - Customer, Statutory and Regulatory Conformance
QM 005 - Record Control
QM 006 - Management Commitment
QM 007 - Quality and Food Safety Policy
QM 007 - Quality and Food Safety Objectives
QM 008 - Responsibility, Authority and Communication
QM 009 - Management Review
QM 010 - Resources and Training
QM 011 - Infrastructure and Work Environment
QM 012 - Product Realization and Contract Review
QM 013 - Design and Development
QM 014 - Purchasing, Orders and Verification of Purchased Materials
QM 015 - Prerequisite Programmes
QM 016 - Identification and Traceability
QM 017 - Customer Property
QM 018 - Planning Product Realisation and Contract Review
113
QM 019 - Calibration
QM 020 - Hazard Analysis and Critical Control Points System
QM 021 - Verification, Validation and Improvement
QM 022 - Customer Satisfaction
QM 023 - Internal Audit
QM 024 - Monitoring and Measuring QMS, Analysis of Data
QM 025 - Control of Non-Conforming Product
QM 026 - Corrective Action and Preventive Action
QM 027 - Crisis Management
QM 028 - Product Recall
114
115
FSQMS Record Templates
The Food Safety Quality Manual includes 50 record templates that

support your Food Safety Management System procedures:
QMR 001 Management Review Minutes

QMR 002 Training Record
QMR 003 Product Release Record
QMR 004 Design and Development Records
QMR 005 Supplier Assessment Record
QMR 006 Validation Record
QMR 007 Identification and Traceability Record
QMR 008 Register of Customer Property
QMR 009 Calibration Record
QMR 010 Internal Audit Record
QMR 011 Records of Non-conforming Product
QMR 012 Corrective Action Request Form
QMR 013 Preventative Action Request Form
QMR 014 Supplier Self Assessment and Approval Form
QMR 015 Equipment Commissioning Record
QMR 016 Return to Work Form
QMR 017 Hygiene Policy Staff Training Record
QMR 018 Complaint Investigation Form
QMR 019 Prerequisite Audit Checklist
QMR 020 Knife Control Record
QMR 021 Knife Breakage Report
QMR 022 Goods in Inspection Record
QMR 023 Equipment Cleaning Procedure
QMR 024 Glass and Brittle Plastic Breakage Record
QMR 025 Metal Detection Record
QMR 026 First Aid Dressing Issue Record
QMR 027 Cleaning Schedule
QMR 028 Cleaning Record
QMR 029 Engineering Hygiene Clearance Record
QMR 030 Glass and Brittle Plastic Register
QMR 031 GMP Audit Checklist
QMR 032 Vehicle Hygiene Inspection Record
QMR 033 Outgoing Vehicle Inspection Record
QMR 034 Pre Employment Medical Questionnaire
QMR 035 Visitor Questionnaire
QMR 036 Product Recall Record
QMR 037 Shelf Life Confirmation Record
116
QMR 038 Accelerated Keeping Quality Log

QMR 039 Goods In QA Clearance Label
QMR 040 Maintenance Work Hygiene Clearance Form
QMR 041 Changing Room Cleaning Record
QMR 042 Colour Coding Red Process Areas
QMR 043 Daily Cleaning Record for Toilets and Changing Rooms
QMR 044 Drain Cleaning Procedure Filler Areas
QMR 045 General Cleaning Procedure
QMR 046 Product QA Clearance Label
QMR 047 CIP Programmes Log
QMR 048 Sample Filler Cleaning Record
QMR 049 Pipe Diameter Flow Rate Conversion Table
QMR 050 QC Online Check Sheet
117
HACCP Manual containing the HACCP Calculator
Sections included in the HACCP manual are as follows:
HM 1 HACCP System
HM 2 HACCP Team
HM 3 HACCP Prerequisites
HM 4 HACCP Scope and Product Information
HM 5 HACCP Intended Use
HM 6 HACCP Flowcharts
HM 7 HACCP Flowchart Verification
HM 8 Hazard Identification
HM 9 Hazard Assessment
HM 10 Identification and Assessment of Control Measures
HM 11 Identification of Critical Control Points (CCPs)
HM 12 Establishing Critical Limits for each CCP
HM 13 Establishing a Monitoring System for each CCP
HM 14 Establishing a Corrective Action Plan
HM 15 Establishing Verification Procedures
HM 16 Establishing HACCP Documents and Records
HM 17 Review of the HACCP Plan
HM 18 Flow Diagram
HM 19 Product Description
HM 20 Hazards
HM 21 HACCP Validation
HM 22 HACCP Plan
HM 23 HACCP Verification Audit Summary
HM 24 HACCP Calculator Guide Part 1
HM 25 HACCP Calculator Guide Part 2
HM 26 Hazard Assessment & Critical Control Point Calculator
HM 27 HACCP Definitions
HM 28 HACCP Verification Record
HM 29 HACCP Steering Group Review
HM 30 Raw Material Summary
HM 31 Finished Product Summary
HM 32 Decision Tree
118
119
Laboratory Quality Manual
A comprehensive Laboratory Quality Manual compliant with the CLAS

standard (Campden Laboratory Accreditation Scheme) provided in
Microsoft Word format. The laboratory quality manual includes template
records, procedures and product sampling plans.
120
Prerequisite Programmes Manual
A comprehensive set of 67 prerequisite programmes templates that you

can use to define your Infrastructure and Maintenance Standards and
including those defined in Technical Specification ISO 22002:2009 Part
1 Prerequisite programmes on food safety for food manufacturing:
PRP 1 Prerequisite Programmes

PRP 2 HACCP Prerequisite Programmes
PRP 3 Manufacturing Control Prerequisite Programmes
PRP 4.1 Design and Construction of Buildings
PRP 4.2 Environment Prerequisite Programmes
PRP 4.3 Site Location and Standards
PRP 5.1 Layout of Premises and Workspace
PRP 5.2 Internal Design and Layout
PRP 5.3 Internal Structure
PRP 5.4 Equipment Design and Location
PRP 5.5 Laboratory Facilities
PRP 5.6 Temporary Structures and Vending Machine Facilities
PRP 5.7 Storage
PRP 6.1 Site Services
PRP 6.2 Control of Water Supply
PRP 6.3 Control of Boiler Chemicals
PRP 6.4 Control of Air Supply
PRP 6.5 Control of Compressed Air and Gases
121
PRP 6.6 Lighting

PRP 7.1 Waste Management
PRP 7.2 Waste Container Management
PRP 7.3 Waste Disposal
PRP 7.4 Drainage Systems
PRP 8.1 Equipment Prerequisite Programmes
PRP 8.2 Equipment Hygienic Design
PRP 8.3 Food Contact Surfaces
PRP 8.4 Monitoring Equipment
PRP 8.5 Equipment Cleaning
PRP 8.6 Maintenance Prerequisite Programmes
PRP 9.1 Purchasing Prerequisite Programmes
PRP 9.2 Supplier Approval and Monitoring
PRP 9.3 Control of Incoming Materials
PRP 10.1 Prevention of Contamination
PRP 10.2 Prevention of Microbiological Contamination
PRP 10.3 Allergen Control System
PRP 10.4 Prevention of Physical Contamination
PRP 11.1 Cleaning Prerequisite Programmes
PRP 11.2 Cleaning Agents and Equipment
PRP 11.3 Cleaning Procedures
PRP 11.4 CIP Systems Prerequisites
PRP 11.5 Monitoring of Cleaning Effectiveness
PRP 12.1 Pest Control Prerequisites
PRP 12.2 Pest Control Programme
PRP 12.3 Prevention of Pest Access
PRP 12.4 Prevention of Pest Harbourage
PRP 12.5 Pest Monitoring
PRP 12.6 Pest Eradication
PRP 13.1 Personal Hygiene and Personnel Facilities Prerequisites
PRP 13.2 Personnel Hygiene Facilities
PRP 13.3 Personnel Canteen Facilities
PRP 13.4 Protective Work Wear
PRP 13.5 Medical Screening
PRP 13.6 Illness Reporting Systems
PRP 13.7 Personal Cleanliness
PRP 13.8 Personal Behaviour
PRP 14.1 Rework Prerequisite Programmes
PRP 14.2 Rework Storage Identification and Traceability
PRP 14.3 Rework Usage Prerequisites
PRP 15.1 Product Recall Prerequisite Programmes
122
PRP 15.2 Product Recall Procedure Prerequisites

PRP 16.1 Storage Prerequisites
PRP 16.2 Warehousing Prerequisites
PRP 16.3 Despatch and Distribution Prerequisites
PRP 17.1 Product Information Prerequisites
PRP 17.2 Product Labelling Controls
PRP 18.1 Food Defence System
PRP 18.2 Access Controls
123
Prerequisite Programmes Verification Records
64 Verification audit templates covering all the prerequisite programmes:
PRP 4.1 Design and Construction of Buildings Verification Audit

PRP 4.3 Site Location and Standards Verification Audit
PRP 5.1 Layout of Premises and Workspace Verification Audit
PRP 5.2 Internal Design and Layout Verification Audit
PRP 5.3 Internal Structure Verification Audit
PRP 5.4 Equipment Design and Location Verification Audit
PRP 5.5 Laboratory Facilities Verification Audit
PRP 5.6 Temporary Structures and Vending Machines Verification Audit
PRP 5.7 Storage Verification Audit
PRP 6.1 Site Services Verification Audit
PRP 6.2 Control of Water Supply Verification Audit
PRP 6.3 Control of Boiler Chemicals Verification Audit
PRP 6.4 Control of Air Supply Verification Audit
PRP 6.5 Control of Compressed Air and Gases Verification Audit
PRP 6.6 Lighting Verification Audit
PRP 7.1 Waste Management Verification Audit
PRP 7.2 Waste Container Management Verification Audit
PRP 7.3 Waste Disposal Verification Audit
PRP 7.4 Drainage Systems Verification Audit
PRP 8.1 Equipment Prerequisite Programmes Verification Audit
PRP 8.2 Equipment Hygienic Design Verification Audit
PRP 8.3 Food Contact Surfaces Verification Audit
PRP 8.4 Monitoring Equipment Verification Audit
PRP 8.5 Equipment Cleaning Verification Audit
PRP 8.6 Maintenance Prerequisite Programmes Verification Audit
PRP 9.1 Purchasing Prerequisite Programmes Verification Audit
PRP 9.2 Supplier Approval and Monitoring Verification Audit
PRP 9.3 Control of Incoming Materials Verification Audit
PRP 10.1 Prevention of Contamination Verification Audit
PRP 10.2 Prevention of Microbiological Contamination Verification Audit
PRP 10.3 Allergen Control System Verification Audit
PRP 10.4 Prevention of Physical Contamination Verification Audit
PRP 11.1 Cleaning Prerequisite Programmes Verification Audit
PRP 11.2 Cleaning Agents and Equipment Verification Audit
PRP 11.3 Cleaning Procedures Verification Audit
PRP 11.4 CIP Systems Prerequisites Verification Audit
PRP 11.5 Monitoring of Cleaning Effectiveness Verification Audit
PRP 12.1 Pest Control Prerequisites Verification Audit
124
PRP 12.2 Pest Control Programme Verification Audit

PRP 12.3 Prevention of Pest Access Verification Audit
PRP 12.4 Prevention of Pest Harbourage Verification Audit
PRP 12.5 Pest Monitoring Verification Audit
PRP 12.6 Pest Eradication Verification Audit
PRP 13.1 Personal Hygiene and Personnel Facilities Verification Audit
PRP 13.2 Personnel Hygiene Facilities Verification Audit
PRP 13.3 Personnel Canteen Facilities Verification Audit
PRP 13.4 Protective Work Wear Verification Audit
PRP 13.5 Medical Screening Verification Audit
PRP 13.6 Illness Reporting Systems Verification Audit
PRP 13.7 Personal Cleanliness Verification Audit
PRP 13.8 Personal Behaviour Verification Audit
PRP 14.1 Rework Prerequisite Programmes Verification Audit
PRP 14.2 Rework Storage Identification and Traceability Verification
PRP 14.3 Rework Usage Prerequisites Verification Audit
PRP 15.1 Product Recall Prerequisite Programmes Verification Audit
PRP 15.1 Product Recall Procedure Prerequisites Verification Audit
PRP 16.1 Storage Prerequisites Verification Audit
PRP 16.2 Warehousing Prerequisites Verification Audit
PRP 16.3 Despatch and Distribution Prerequisites Verification Audit
PRP 17.1 Product Information Prerequisites Verification Audit
PRP 17.2 Product Labelling Controls Verification Audit
PRP 18.1 Food Defence System Verification Audit
PRP 18.2 Access Controls Verification Audit
125
Operational Prerequisite Programmes Manual
A set of 16 comprehensive operational prerequisite programmes

including matching validation records and verification records:
OPRP 1 Hygiene and Housekeeping Management

OPRP 2 Management of Pest Control
OPRP 3 Control of Visitors and Sub-Contractors
OPRP 4 Management of Cleaning
OPRP 5 Despatch and Distribution
OPRP 6 Maintenance
OPRP 7 Hygiene Policy
OPRP 8 Hygiene Code of Practice
OPRP 9 Glass Policy
OPRP 10 Ingredients Foreign Body Control Policy
OPRP 11 Metal Detection
OPRP 12 Nut Handling Procedure
OPRP 13 Control of Knives
OPRP 14 Control of Brittle Materials
OPRP 15 Glass & Brittle Material Breakage Procedure
OPRP 16 Control of First Aid Dressings
126
Operational Prerequisite Programmes Manual
127
Operational Prerequisite Programme Validation Records
OPRP 1 Hygiene and Housekeeping Management Validation

OPRP 2 Management of Pest Control Validation
OPRP 3 Control of Visitors and Sub-Contractors Validation
OPRP 4 Management of Cleaning Validation
OPRP 5 Despatch and Distribution Validation
OPRP 6 Maintenance Validation
OPRP 7 Hygiene Policy Validation
OPRP 8 Hygiene Code of Practice Validation
OPRP 9 Glass Policy Validation
OPRP 10 Ingredients Foreign Body Control Policy Validation
OPRP 11 Metal Detection Validation
OPRP 12 Nut Handling Procedure Validation
OPRP 13 Control of Knives Validation
OPRP 14 Control of Brittle Materials Validation
OPRP 15 Glass & Brittle Material Breakage Procedure Validation
OPRP 16 Control of First Aid Dressings Validation
128
Operational Prerequisite Programme Verification Records
OPRP 1 Hygiene and Housekeeping Management Verification

OPRP 2 Management of Pest Control Verification
OPRP 3 Control of Visitors and Sub-Contractors Verification
OPRP 4 Management of Cleaning Verification
OPRP 5 Despatch and Distribution Verification
OPRP 6 Maintenance Verification
OPRP 7 Hygiene Policy Verification
OPRP 8 Hygiene Code of Practice Verification
OPRP 9 Glass Policy Verification
OPRP 10 Ingredients Foreign Body Control Policy Verification
OPRP 11 Metal Detection Verification
OPRP 12 Nut Handling Procedure Verification
OPRP 13 Control of Knives Verification
OPRP 14 Control of Brittle Materials Verification
OPRP 15 Glass & Brittle Material Breakage Procedure Verification
OPRP 16 Control of First Aid Dressings Verification
129
Below is a table that matches 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 FSMS Manual

ISO 9001 Clause Policy / Procedure Title
Clause Reference
4. Quality Management System (ISO 9001)

4. Food Safety Quality Management System (ISO 22000)
4.1 General 4.1 General

QM001 Quality and Food Safety Management System
Requirements Requirements
4.2 4.2
QM002 QMS Manual Summary
Documentation Documentation
4.2.2 Document 4.2.3 Internal
Control Document QM003 Document Control
Control
4.2.2 Document 4.2.4 External
Control Document QM004 Customer, Statutory and Regulatory Conformance
Control
4.2.3 Record 4.5 Quality
QM005 Record Control
Control System Records
5. Management Responsibility
5.1 Management 5.1 Management

QM006 Management Commitment
Commitment Commitment
131
Step Five: Internal Auditing Training & Checklists
This is a package of ISO 9001 and ISO 22000 PowerPoint internal

auditor training guides plus a set of ISO 9001, ISO 22000 and BRC
global standard for food safety internal auditing checklists that can also
be used as gap analysis checklists.
There are PowerPoint training presentations and audit checklists which

cover the complete auditing process will cover management
responsibility, planning and realization of safe products, resources
management, validation, verification and improvement, and much
more...
139
Internal Auditing Training & Checklists
141
Internal Auditing Training & Checklists
142
Task 47 The senior management team carry out food safety

management reviews
Senior management should review the company management systems,

at a minimum, annually to ensure their continuing suitability, adequacy
and effectiveness.
The review should includes assessing opportunity for improvements and

the need for amendments to the systems. The proceedings of all reviews
are to be documented.
The review meeting is normally chaired by the most Senior Manager and
includes Senior Management from Technical, Operations, Engineering,
Planning, Distribution and quality departments.
Review should inputs include:
- Review of the Quality and Food Safety Policy

- Review of Management Changes
- Minutes and Follow-up actions from previous review meetings
- Outstanding Non-conformances as a result of internal and
external audits
- Results of external second and third-party audits
- Trend analysis of Customer and Supplier complaints
- Analysis of the results of verification activities including internal
hygiene and HACCP plan verification audits
- Quality Key Performance Indicators Review and trend analysis
- Emergencies and Accidents
- Process performance and product conformity
- Corrective and preventive action status
- Food Safety incidents including allergen control and labelling,
recalls, withdrawals, safety or legal issues
- Review of planning and development of the processes needed
for the realisation of safe products including changes which
could affect food safety and the HACCP Plan (including
legislation changes and scientific information)
- Changes to policies and objectives
- Communication activities and effectiveness of communication
- Results of review and system updating
- Review of Resources and effectiveness of Training
- Recommended improvements
- Customer Feedback and Sales levels are reviewed to give an
indication of trends
146
Attendees:
Senior Management Team

Job Title Name Role in Team
Managing Director Chairman
Site Director Deputy Chair
Operations Manager Operations Reporting
Technical Manager Food Safety and Quality Reporting
Management Representative
Planning Manager Planning and Capacity Reporting

Distribution Manager Distribution Reporting
Maintenance Manager Services and Engineering Provision
Finance Manager Financial Reporting
Human Resources Manager Resource reporting
149
150
Task 49 The food safety team update the FSMS as necessary by

reviewing data collected and information
The Food Safety Team should be informed in a timely manner of

changes including the following:
 products or new products

 raw materials, ingredients and services
 production systems and equipment
 production premises, location of equipment, surrounding
environment
 cleaning and sanitation programmes;
 packaging, storage and distribution systems
 personnel qualification levels and/or allocation of responsibilities
and authorizations
 statutory and regulatory requirements
 knowledge regarding food safety hazards and control measures
 customer, sector and other requirements that the organization
observes
 relevant enquiries from external interested parties
 complaints indicating food safety hazards associated with the
product
 other conditions that have an impact on food safety.
The Food Safety Team should carry out evaluation and updating of the
Food Safety Management System at regular intervals based on:
 input of changes as above

 input from other information concerning the suitability, adequacy
and effectiveness of the food safety management system
 output from the analysis of results of verification activities
 output from management review
The Food Safety Team evaluation and updating of the Food Safety
Management System should be documented, reported and used as an
input to the Senior Management review.
153
Stage 8 Final Steps to ISO 22000 Certification
There a few final steps to achieving ISO 22000 Certification:
 Carry out an assessment of your system to make sure that it

meets the requirements of the ISO 22000 standard using our ISO
22000 Checklists
 Ensure any areas requiring corrective action are addressed
 Choose your Certification Body
 Make contact with the Certification Body
 Pre-assessment
 Formal assessment
 Certification
 Celebrate!
 Communicate your success!
Carry out an assessment of your system to make sure that it meets the
requirements of the ISO 22000 standard using our ISO 22000
Checklists:
Using our comprehensive ISO 22000 Requirements Checklists assess

your food safety management system to ensure that you are satisfied
that it meets the requirements of the standard:
154
ISO 222000 Food Safety Management System Requirements Internal Audit
ISO 22000 Section Audit Findings
4.1 General Requirements

Has an effective food safety management
system been documented and implemented?
Is the FSMS maintained and updated?
Has the scope of the food safety management
system been defined including the products or
product categories, processes and production
sites?
Does the FSQMS ensure that food safety
hazards are identified, evaluated and
controlled?
Is there communication of appropriate
information throughout the food chain
regarding safety issues?
Is there communication of information
regarding development, implementation and
updating of the food safety management
system throughout the organization?
Does the FSQMS incorporate the most recent
information on the food safety hazards subject
to control?
Is control of outsourced processes identified
and documented within the food safety
management system.
4.2 Documentation Requirements
Is there a documented food safety policy and
objectives?
Is there sufficient documentation to ensure
the effective development, implementation
and updating of the food safety management
system.
4.2.2 Control of Documents
Are food safety management system
documents controlled?
155
Ensure any areas requiring corrective action are addressed
The non-compliances identified in the assessment of compliance with ISO 22000 should be logged by the Food
Safety Team Leader and the appropriate corrective action allocated and taken:
Target
Details of Non Identified Corrective Action Date
Date ISO 22000 Clause Responsibility completion
Conformance by: Required Completed
Date
184
Choose your Certification Body
Before you can begin preparing for your application, you’ll need to
decide which Certification Body to use. Do some research and pick one
which has a good reputation, after all you will have their logo on your
certificate!
Make contact with the Certification Body
Contact the Certification Body and tell them what you need. They should
provide you with a proposal detailing the cost and time involved in a
formal assessment.
Pre-assessment
Arrange a pre-assessment of your food safety management system with

the Certification Body.
Formal Assessment
Arrange your formal assessment which will be conducted on site.
Certification
Once the assessment has been successfully completed the Certification

Body will issue a certificate of registration for your food safety
management system.
The certificate is normally valid for three years subject to satisfactory

surveillance visits during this period.
For more information e-mail me at tony@22000foodsafety.com
Click here to order our Assured Food Safety Management System

Certification Package
185

Sample of The Assured FSMS Certification Workbook

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Sample of The Assured FSMS Certification Workbook

Uploaded by

Copyright:

Available Formats

ISO 22000 Food Safety Management System Implementation Workbook

This comprehensive Food Safety Management System Certification

 Straight forward to implement.

I have written this workbook to assist in the implementation of your food

 Step One: Introduction to ISO 22000

For more information e-mail me at tony@22000foodsafety.com

Step Two: Senior Management Implementation

An 11 step Senior Management Implementation checklist is provided

The checklist guides Senior Management:

 in planning the establishment of the FSMS

 Formulating a checklist of Customer, Regulatory, Statutory and

A meeting should now be co-ordinated involving all the Senior

Senior Management FSMS Implementation Meeting

1. Formulating a checklist of Customer, Regulatory, Statutory and

Senior Management Team

Planning Manager Planning and Capacity Reporting

Senior Management Establish the Project Plan

Senior Management Establish Food Safety Responsibility & Authority

Step Three: ISO 22000 Training

A significant part of the implementation process is training. Job

We have provided a Staff Training Matrix Template in Microsoft Excel

For each employee and individual training record should be completed.

QMR 002 Training Record

Basic ISO 22000 Training should be given to all staff:

 Introduction to ISO 22000

The Food Safety Team should receive extra training:

 Food Safety Team: ISO 22000 Implementation Guide

Remember all food handlers should receive Basic Food Hygiene

Training: Introduction to ISO 22000

This 45 minute Introduction to ISO 22000 supplied PowerPoint

Training: Understanding ISO 22000

The one hour Understanding ISO 22000 interactive PowerPoint training

 The key elements to ensuring food safety

Training: Food Safety Team: ISO 22000 Implementation Guide

The Food Safety Team: ISO 22000 Implementation Guide PowerPoint

Training: ISO 22000 Document Requirement Guide

The ISO 22000 Document Requirement Guide PowerPoint presentation

The Prerequisite Programme PowerPoint presentation supplied explains

Codex GMP Training

This interactive PowerPoint presentation explains CODEX & Good

An interactive and illustrated PowerPoint HACCP training presentation is

An interactive and illustrated PowerPoint HACCP training presentation is

The interactive and illustrated PowerPoint HACCP, CODEX GMP and

We have provided HACCP, CODEX GMP and Pre-requisites Multiple

Step Three: Project 22000

 Steering Group are established and briefed

Food Safety Management System Steering Group

Due Date for Date

RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE

• provide food which is safe and suitable for consumption;

ISO 22002 CONFORMANCE ANALYSIS

4. Construction and Layout of Buildings

4.3 Locations of establishments

5. Layout of Premises Workspace

Project Task 18 Corrective Actions

HACCP Implementation Guide

We will now go through a step by step guide to implementing your

ISO 22000 requires all raw materials, ingredients, product-contact

Specifications for all Raw Materials, including Ingredients and Product

- Biological, chemical and physical characteristics

Use the Excel Sheet Product Description in HM 26 HACCP Calculator

- 1 for Highly Unlikely

Task 30 The food safety team establish the operational PRPs