ISO 22000:2018 Implementation Plan

Responsible
Step Implementation Task
Team
Top
1 The organisation purchases a copy of the ISO 22000:2018 standard
Management
Top Top Management determine external and internal issues that are relevant to its purpose and that affect its ability to
2
Management achieve the intended result(s) of its FSMS.
Top Top Management determine the interested parties that are relevant to the FSMS and the relevant requirements of the
3
Management interested parties of the FSMS.
Top Top Management determine the boundaries and applicability of the FSMS to establish its scope. The scope shall specify
4
Management the products and services, processes and production site(s) that are included in the FSMS.
Top Top Management plan how to establish, implement, maintain, update and continually improve a FSMS, including the
5
Management processes needed and their interactions
Top
6 Top Management plan the actions required to demonstrate leadership and commitment with respect to the FSMS
Management
Top
7 Top Management establish, implement, communicate and maintain a food safety policy
Management
Top Top Management determine and ensure that the responsibilities and authorities for relevant roles are assigned,
8
Management communicated and understood
Top
9 Top Management appoint the Food Safety Team and the Food Safety Team Leader
Management
Top Top Management plan the FSMS, considering the issues from Action 2 and the requirements referred to in Action 3 & 4
10
Management and determine the risks and opportunities that need to be addressed
Top Top Management plan proportionate actions to address these risks and opportunities; how to integrate and implement
11
Management the actions into its FSMS processes and how to evaluate the effectiveness of these actions
Top
12 Top Management establish food safety objectives
Management
Top Top Management determine and provide the resources needed for the establishment, implementation, maintenance,
13
Management update and continual improvement of the FSMS.
Top Top Management ensure that persons necessary to operate and maintain an effective FSMS, including external providers,
14
Management are competent
Top
15 Top Management provide the infrastructure necessary to meet the requirements of the FSMS.
Management
Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 1
Revision 1 22nd June 2020
Owned by: QA Manager
Authorised By: Technical Manager
 ISO 22000:2018 Implementation Plan
Top
16 Top Management provide the work environment necessary to meet the requirements of the FSMS.
Management
Top
17 Top Management determine the internal and external communications relevant to the FSMS
Management
Top Top Management establish, implement and maintain an effective internal system for communicating issues having an
18
Management impact on food safety
Top Top Management plan the processes needed to meet requirements for the realization of safe products, and to implement
19
Management the actions
Top Top Management determine the documented information necessary for the FSMS and to meet food safety requirements
20
Management required by statutory, regulatory authorities and customers.
Management Management establish and maintain the documented information necessary for the FSMS processes needed to meet
21
Team requirements for the realization of safe products
Top Top management ensure procedures are in place to respond to potential emergency situations or incidents that can have
22
Management an impact on food safety
Management
23 Procedures for the control of documented information are established, implemented and maintained
Team
Management
24 The Management Team - A Traceability system is documented and established
Team
Food Safety
Prerequisite programmes (PRPs) are established, implemented, maintained and update PRP(s) to facilitate the prevention
Team &
25 and/or reduction of contaminants (including food safety hazards) in the products, product processing and work
Management
environment
Team
Food Safety Preliminary documented information is collected, maintained and updated by the food safety team including applicable
26 Team statutory, regulatory and customer requirements; the organization’s products, processes and equipment; and food safety
hazards relevant to the FSMS.
Food Safety Characteristics of raw materials, ingredients and product contact materials - documented information concerning all raw
27 Team materials, ingredients and product contact materials to the extent needed to conduct the hazard analysis is obtained and
maintained
Food Safety Characteristics of end products - documented information concerning the characteristics of end products to the extent
28 Team needed to conduct the hazard analysis is obtained and maintained including applicable statutory and regulatory food
safety requirements

Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 2

Revision 1 22nd June 2020
Owned by: QA Manager
Authorised By: Technical Manager
 ISO 22000:2018 Implementation Plan
Food Safety Intended use - The intended use, including reasonably expected handling of the end product and any unintended use but
29 Team reasonably expected mishandling and misuse of the end product, is considered and maintained as documented
information to the extent needed to conduct the hazard analysis
Food Safety Preparation of the flow diagrams - The food safety team establish, maintain and update flow diagrams as documented
30
Team information for the products or product categories and the processes covered by the FSMS
Food Safety
31 The Food Safety Team confirm on-site the accuracy of the flow diagrams
Team
Food Safety
32 The Food Safety Team the processes and process environment to the extent needed to conduct the hazard analysis
Team
Food Safety The Food Safety Team conduct a hazard analysis, based on the preliminary information, to determine the hazards that
33
Team need to be controlled
Food Safety The Food Safety Team identify and document all food safety hazards that are reasonably expected to occur in relation to
34
Team the type of product, type of process and process environment
Food Safety
35 The Food Safety Team identify step(s) at which each food safety hazard can be present, be introduced, increase or persist
Team
Food Safety
36 The Food Safety Team determine and justify the acceptable level in the end product of each food safety hazard identified
Team
Food Safety The Food Safety Team conduct, for each identified food safety hazard, a hazard assessment to determine whether its
37
Team prevention or reduction to an acceptable level is essential
Food Safety
38 The Food Safety Team identify any significant food safety hazards
Team
Food Safety Selection and categorization of control measure(s) - The Food Safety Team define the system for the selection and
39
Team categorization of control measure(s)
Food Safety Based on the hazard assessment, the Food Safety Team select an appropriate control measure or combination of control
40 Team measures that will be capable of preventing or reducing the identified significant food safety hazards to defined acceptable
levels
Food Safety
41 The Food Safety Team categorize the selected identified control measure(s) to be managed as OPRP(s) or at CCPs
Team
Food Safety The Food Safety Team validate that the selected control measures are capable of achieving the intended control of the
42
Team significant food safety hazard(s)
Food Safety The Food Safety Team modify and re-assess the control measure(s) and/or combination(s) of control measure(s) if
43
Team necessary
Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 3
Revision 1 22nd June 2020
Owned by: QA Manager
Authorised By: Technical Manager
 ISO 22000:2018 Implementation Plan
Food Safety The Food Safety Team establish, implement and maintain a hazard control plan which includes the required information
44
Team for each control measure at each CCP or OPRP
Food Safety The Food Safety Team specify Critical limits at CCPs and Action Criteria for OPRPs. The rationale for their determination is
45
Team maintained.
Food Safety At each CCP, the Food Safety Team establish a monitoring system for each control measure or combination of control
46 Team measure(s) to detect any failure to remain within the critical limits including all scheduled measurements relative to the
critical limit(s)
Food Safety For each OPRP, the Food Safety Team establish a monitoring system for the control measure or combination of control
47
Team measure(s) to detect failure to meet the action criterion
Food Safety The Food Safety Team specify corrections and corrective actions to be taken when critical limits or action criterion are not
48
Team met
Food Safety
49 The Food Safety Team implement and maintain the hazard control plan, and retain evidence of the implementation
Team
Management The Management Team – Provide evidence including calibrations that the specified monitoring and measuring methods
50 Team and equipment in use are adequate for the monitoring and measuring activities related to the PRP(s) and the hazard
control plan
Management
51 The management team allocate responsibility and authority for monitoring, recording, corrections and corrective actions
Team
Food Safety
52 The Food Safety Team update the information specifying the PRPs and the hazard control plan
Team
Food Safety
53 The Food Safety Team ensure that the hazard control plan and/or the PRP(s) are up to date.
Team
Food Safety
54 The Food Safety Team establish, implement and maintain verification activities
Team
Food Safety The food safety team conduct an analysis of the results of verification that shall be used as an input to the performance
55
Team evaluation of the FSMS
Food Safety The food safety team evaluate the need for corrective actions when critical limits at CCP(s) and/or action criteria for OPRPs
56
Team are not met.
Management Management Team ensure that when critical limits at CCP(s) and/or action criteria for OPRPs are not met, the products
57
Team affected are identified and controlled with regard to their use and release
Food Safety The food safety team define procedures for the handling of potentially unsafe products to prevent potentially unsafe
58
Team products from entering the food chain
Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 4
Revision 1 22nd June 2020
Owned by: QA Manager
Authorised By: Technical Manager
 ISO 22000:2018 Implementation Plan
Food Safety
59 The food safety team define procedures for the evaluation of lot of products affected by the nonconformity
Team
Food Safety
60 The food safety team define procedures for the disposition of nonconforming products
Team
Top
61 Top Management ensure that the food safety team is informed in a timely manner of changes that may affect food safety
Management
Management
62 Hazard Control Plan and associated FSMS 8 Operational Procedures
Team
Management
63 Management implement training and awareness programs
Team
Management
64 Management ensure personnel are competent particularly in terms of food safety.
Team
Management The management team ensure all staff are competent and adequately trained in the requirements of the prerequisite
65
Team programmes, and the Hazard Control Plan
Management Management appoint a Product Recall Team and Product Recall procedures to ensure the timely withdrawal/recall of lots
66
Team of end products that have been identified as potentially unsafe
Management
67 Management implement procedures for the control of Nonconformity
Team
Management
68 Management implement procedures for corrective action
Team
Top Top Management ensure that sufficient information is communicated externally and is available for interested parties of
69
Management the food chain
Management The Management Team – ensure that data derived from the monitoring of OPRPs and at CCPs are evaluated by designated
70
Team persons who are competent and have the authority to initiate corrections and corrective actions
Top Top Management implement procedures for monitoring and measuring to evaluate the performance and the effectiveness
71
Management of the FSMS.
Management Management plan, establish, implement and maintain (an) audit programme(s), including the frequency, methods,
72
Team responsibilities, planning requirements and reporting
Top Top management conduct Management Reviews to review the organization’s FSMS, at planned intervals, to ensure its
73
Management continuing suitability, adequacy and effectiveness.

Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 5

Revision 1 22nd June 2020
Owned by: QA Manager
Authorised By: Technical Manager
 ISO 22000:2018 Implementation Plan
Top Top management ensure that the organization continually improves the effectiveness of the FSMS through the use of
74 Management communication, management review, internal audit, analysis of results of verification activities, validation of control
measure(s) and combination(s) of control measure(s), corrective actions and FSMS updating
Food Safety
75 The Food Safety Team evaluate the FSMS at planned intervals
Team
Top
76 Top management ensure that the FSMS is continually updated
Management
Top When Top Management determines the need for changes to the FSMS, including personnel changes, the changes are
77
Management carried out and communicated in a planned manner.

Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 6

Revision 1 22nd June 2020
Owned by: QA Manager
Authorised By: Technical Manager