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SAMPLE PACKAGE ISO22000 Food Safety Policies, Procedures & Forms ABR213 This Sample Package contains: Part A:
SAMPLE PACKAGE ISO22000 Food Safety Policies, Procedures & Forms ABR213 This Sample Package contains: Part A:
SAMPLE PACKAGE ISO22000 Food Safety Policies, Procedures & Forms ABR213 This Sample Package contains: Part A:

ISO22000 Food Safety

Policies, Procedures & Forms

ABR213

This Sample Package contains:

Part A: Overview of the Sample Package (1 page) Part B: Abridged Table of Contents (1 page) Part C: Policy, procedure and form set (15 pages)

Bizmanualz

ISO 22000 Food Safety Policies, Procedures & Forms

A: Overview of the Sample Package

Thank you for viewing this sample content from the ISO 22000 Food Safety Policies, Procedures and Forms. The Food Safety Manual is intended to help you to quickly create an ISO 22000 Food Safety Management System.

The ISO 22000 manual will be available for delivery in January, 2006. However, you have the option to preorder and reserve your copy today.

The following pages contain an abridged version of the Table of Contents, with list of included procedures and supporting sections listed as Tab Headings only.

Following the Table of Contents is one complete policy, procedures and form(s) set from this manual. This procedure for Prerequisite Programs exemplifies the content, writing style and format of the full manual. The Prerequisite Programs Procedures is located in the ISO 22000 manual under Tab 4: FSMS Procedures.

TERMS AND DEFINITIONS

Manual: A system of approved policy statements and corresponding procedural guidelines and supporting forms that direct an organization toward its operational goals.

Policy: A stated course of action with a defined purpose and scope to guide decision-making under a given set of circumstances within the framework of corporate objectives, goals and management philosophies.

Procedure: A series of prescribed steps followed in a definite regular order which ensure adherence to the guidelines set forth in the Policy to which the Procedure applies

Activity: An action, element or decision representing a prescribed step in the Procedure process.

Task: A detailed component of an Activity specifying required behavior to complete the activity.

Form: A pre-formatted document containing instructions and place-holders for data entry to monitor progress through a particular Procedure and to ensure proper record-keeping.

What’s in the Shipment:

1. Three-Ring Binder with over 450 pages of printed material

2. CD-Rom with all content in MS-Word files

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ISO 22000 Food Safety Policies, Procedures and Forms

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ISO 22000 Food Safety Management System Policies, Procedures, and Forms

Abridged Table of Contents (tentative)

SUBJECT MATTER EXPERTISE Introduction

Tab 1

Manual Preparation

Tab 2

FSMS Manual

Tab 3

FSMS Procedures

Tab 4

FS1000 – Document Control FS1010 – Food Safety Records FS1020 – Management Responsibility FS1030 – Competence, Awareness, and Training FS1040 – Job Descriptions FS1050 – Prerequisite Programs FS1060 – Hazard Analysis Preparation FS1070 – Hazard Analysis FS1080 – HACCP Plan Management FS1090 – Purchasing FS1100 – Supplier Evaluation FS1110 – Receiving and Inspection FS1120 – Manufacturing FS1130 – Identification, Labeling, and Traceability FS1140 – Control of Monitoring and Measuring FS1150 – Control of Nonconforming Product FS1160 – Internal Audit and System Validation FS1170 – Corrective Action FS1180 – Preventive Action FS1190 – Continuous Improvement FS1200 – Product Recall (Withdrawal) Index

Tab 5

Notes

Tab 6

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Continue to the next page to view a sample Policy, Procedure and Form Set

ISO 22000 Food Safety Policies, Procedures and Forms

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Doc #:

Title:

Print Date:

FS1050

PREREQUISITE PROGRAMS

12/30/2005

Revision:

Prepared By:

Date Prepared:

0.0

Stephen Flick

11/29/2005

Eff. Date:

Reviewed By:

Date Reviewed:

12/30/2005

John Duffy

12/09/2005

 

Approved By:

Date Approved:

Chris Anderson

12/15/2005

Standard(s): ISO 22000:2005, clauses 7.2.1, 7.2.2, 7.2.3, and 7.5

 

Policy:

The Company will develop and adhere to a set of prerequisite programs to control food safety hazards within its scope of operations.

Purpose:

To prevent – or at least, minimize the likelihood of – food safety hazards being introduced through the work environment; to control biological, chemical, and physical contamination of the product(s), including cross-contamination between products; and to control food safety hazard levels in the product and product processing environment.

Scope:

This procedure applies to any Company function or department that may have an impact – directly or indirectly – on food safety.

Responsibilities:

Definitions:

The Food Safety Team is responsible for developing the Company's prerequisite program(s).

The Food Safety Team Leader (FSTL) is responsible for putting together a Food Safety Team (or teams), ensuring PRPs are communicated to the appropriate parties, and periodically reviewing PRPs.

Department employees are responsible for carrying out their duties in accordance with the relevant PRP(s) and reporting on their PRP-related work.

Department Managers are responsible for assigning PRP-related duties, ensuring that employees have adequate training to carry out their PRP work, and reviewing PRP logs to identify deviations (nonconformities) and potential hazards.

Top Management is responsible for review and final approval of all PRPs.

Cross-contamination – The transfer of harmful bacteria from one food or food ingredient to another by way of a nonfood surface, such as a cutting board, countertop, utensils, or a preparer’s hands.

Food safety hazard – Biological, chemical, or physical agent in food, or condition of food, with the potential to cause an adverse health effect.

Hazard analysis – The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.

ISO 22000 Food Safety Policies, Procedures and Forms

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Material Safety Data Sheet (MSDS) – Provides workers and emergency personnel with the proper procedure(s) for handling or working with a particular substance. MSDS's include information such as physical data (melting point, boiling point, flash point, etc.), toxicity, health effects, first aid, reactivity, storage, disposal, protective equipment, and spill/leak procedures that are of particular use if a spill or other accident occurs.

Operational prerequisite program (operational PRP) – A PRP identified during a hazard analysis as essential to controlling (a) the likelihood of introducing food safety hazards to, (b) contamination of, or (c) proliferation of food safety hazards in the product(s) or in the processing environment.

Prerequisite program (PRP) – Basic conditions and activities necessary to maintain a hygienic environment throughout the food supply chain which is suitable for production, handling, and provision of safe end products and safe food for human consumption. Examples of prerequisite programs include various "good practices" within the food supply chain (e.g., Good Agricultural Practice, Good Veterinary Practice, Good Storage Practice, Good Inventory Practice, Good Manufacturing Practice, Good Sanitation Practice, etc.).

Procedure:

PREREQUISITE PROGRAM PLANNING

1.1 The Food Safety Team Leader (FSTL) shall establish a team of individuals knowledgeable in the department/activity and specialists in the department/ activity in question, at a minimum. This group shall be known as the Food Safety Team for that department / activity.

The FSTL should consider consulting regulatory authorities and quality assurance specialists, as needed, to expand the knowledge base of the Food Safety Team.

1.2 The Food Safety Team shall develop a prerequisite program (PRP) – use FS1050-1 – PREREQUISITE PROGRAM EXAMPLE as a guide – and submit it to Top Management for review and comments.

1.3 The Food Safety Team shall incorporate the management review and comments, revise the PRP (if needed), and present the revised PRP to Top Management for final review and approval.

1.4 On receiving final approval, the Food Safety Team Leader shall ensure the departmental/activity PRP is communicated to department employees, who shall be responsible for implementing it.

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IMPLEMENTING PREREQUISITE PROGRAMS

2.1 Depending primarily on the nature of the Company's business, it may operate more than one PRP. See Additional Resource A for guidance.

2.2 Each PRP shall consist of:

One or more procedures, designed to ensure safety in the processing, handling, etc., of food and/or food ingredients (see FS1050-2 – STANDARD OPERATING PROCEDURE (SOP) FORM - EXAMPLE);

Training requirements for the procedure(s);

Forms, lists, records, etc., required to carry out the procedure(s).

See FS1050-1 – PREREQUISITE PROGRAM EXAMPLE and FS1050-5 – PRP LOG EXAMPLE for additional guidance.

2.3 The Department Manager shall assign primary responsibilities for carrying out a given PRP. Persons to whom PRP responsibilities have been assigned shall maintain PRP work logs and report to the Department Manager at least once a day on all PRP-related work, to ensure that deviations (nonconformities) are identified and promptly acted on, in accordance with FS1140 – CONTROL OF MONITORING AND MEASURING and FS1150 – CONTROL OF NONCONFORMING PRODUCT.

2.4 The Department Manager shall ensure that employees are adequately trained to handle their PRP responsibilities, in accordance with FS1030 – COMPETENCE, AWARENESS, AND TRAINING.

ESTABLISHING OPERATIONAL PREREQUISITE PROGRAMS

Operational prerequisite programs, identified in the process of hazard analysis (see FS1070 – HAZARD ANALYSIS), shall be documented. Said documentation shall include the following for each program:

Food safety hazard(s) to be controlled by the program;

Control measure(s);

Monitoring procedures that demonstrate that the operational PRPs are in place;

Corrections and corrective actions to be taken, if monitoring shows that the operational PRPs are not in control, in accordance with FS1150 – CONTROL OF NONCONFORMING PRODUCT;

Responsibilities and authorities; and

Record(s) of monitoring.

REVIEWING PREREQUISITE PROGRAMS

4.1 The Food Safety Team Leader (or an appointed member of the Food Safety Team) shall periodically review PRPs to determine if they continue to meet Company, regulatory, and customer requirements and continue to produce the desired results. Such reviews should be conducted at least semiannually.

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4.2 PRPs should be subjected to third-party audits at regular intervals – even if such audits are not legally required – to verify that the PRPs are properly documented and communicated to the appropriate parties, properly implemented, continue to meet requirements, and are monitored and measured for the purpose of continual improvement.

Effectiveness Criteria:

PRP logs (see FS1050-5) are filled out completely every working day (or shift) and are up-to-date.

Standard operating procedures (see FS1050-2) are followed and tasks are performed according to schedule.

Timely review (and revision, if needed) of PRPs.

Additional Resources:

A. Hazard Analysis And Critical Control Point Principles And Application Guidelines, National Advisory Committee On Microbiological Criteria For Foods, Food & Drug Administration, U.S. Department of Agriculture, 1997.

B. Developing Food Safety Systems Manual for Retail Meat Operations, Beef Information Centre, Canadian Meat Council, 2003.

References:

A. Food Safety Manual

FSM 7.2 – Prerequisite Programs

FSM 7.5.1 – Operational Prerequisite Programs

B. Statutory / Regulatory Requirements

While various food industry standards (such as ISO 22000) require prerequisite programs, regulatory requirements for PRPs may vary according to locality. The Company should be aware of and observe applicable laws governing food safety and address all pertinent legal requirements within their PRPs.

Certain aspects of PRPs are regulated in every country and locality, to some extent. For example, the U.S. Food Code specifies elements of PRP's – such as cooking and storage temperatures – for many products. The Company is advised to maintain awareness of food-safety-related legislation pertaining to its line(s) of business. This can be done by seeking qualified legal advice. The Company can also maintain ongoing contact with – and actively participate in – trade associations, industry councils, extension services, and advisory boards.

C. Food Safety Procedures

FS1030 – COMPETENCE, AWARENESS, AND TRAINING

FS1140 – CONTROL OF MONITORING AND MEASURING

FS1150 – CONTROL OF NONCONFORMING PRODUCT

Records:

ISO 22000 Food Safety Policies, Procedures and Forms

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FS1050-1 – PREREQUISITE PROGRAM EXAMPLE

FS1050-2 – STANDARD OPERATING PROCEDURE (SOP) FORM - EXAMPLE

FS1050-3 – EXAMPLE APPROVED CHEMICALS / AUTHORIZED HANDLERS LIST

FS1050-4 – STORAGE MAP EXAMPLE

FS1050-5 – PRP LOG EXAMPLE

Revision History:

Revision

Date

Description of changes

Requested By

0.2

12/30/2005

Initial Release

 

ISO 22000 Food Safety Policies, Procedures and Forms

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FS1050-1 – PREREQUISITE PROGRAM EXAMPLE

SANITATION SOPs Cleaning and sanitation procedures are described on Standard Operating Procedure forms (see FS1050-2 – EXAMPLE SOP FORM), which will include a list of chemicals used, sanitation procedures and frequencies, and identify the person(s) responsible for carrying out such procedures.

2. STORING CHEMICALS

All cleaning / sanitation chemicals are stored in well-ventilated areas and in their original labeled containers. If chemicals are temporarily placed in other than their original containers (i.e., dispensed from a gallon jug into a half-liter spray bottle for ease of use), the other container must be clearly labeled to prevent mixing of incompatible chemicals.

Chemical storage areas, indicated on the Storage Map (see FS1050-4 – STORAGE MAP EXAMPLE), are adequately separated from food preparation and food storage areas.

3. SELECTING AND HANDLING CHEMICALS

All chemicals for cleaning and sanitation are suitable for use in food establishments and are approved by the appropriate food safety regulatory agency (i.e., USFDA).

Material Safety Data Sheets (MSDS) are kept on-site for all chemicals used in cleaning and sanitation activities.

All chemicals used for cleaning / sanitation are noted on an Approved Chemicals and Authorized Chemical Handlers list (see FS1050-3 – APPROVED CHEMICALS / AUTHORIZED HANDLERS LIST EXAMPLE). Persons responsible for applying or mixing chemicals are trained by qualified personnel and are identified on the same list.

4. CLEANING / SANITATION EQUIPMENT

Non-disposable cloths, when used in the sanitation program, are cleaned and disinfected before every use.

Brushes are inspected before each use to ensure bristles are not loose.

Hoses are fitted with valves (nozzles) to prevent water from entering. When not in use, hoses are evacuated and stored off the floor, rolled up to prevent stagnant water from accumulating inside.

5. ROOM TEMPERATURE If the air temperature in a production area exceeds 50ºF (10ºC) for more than four consecutive hours, a mid-shift cleanup of the area is performed.

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6. PROTECTING FOOD (INGREDIENTS) WHILE CLEANING / SANITIZING

During cleaning and sanitizing, all food, food ingredients, and packaging materials are covered and/or relocated to prevent chemicals from contacting them.

During cleaning operations, care is taken to avoid water splashing from the floor onto clean surfaces. Cleaned surfaces are kept free of excess pooled water to prevent growth of microorganisms.

Sanitizers and other chemicals are rinsed from all surfaces, unless specifically indicated as a "no-rinse" treatment.

7. TRAINING

All individuals performing cleaning / sanitation activities are trained by qualified personnel.

All individuals performing cleaning / sanitation activities are required to read and submit a signed copy of the Sanitation Program and the Sanitation Standard Operating Procedures forms for the areas for which they are responsible (a) at the start of employment and (b) following any changes to procedures and policies.

8. RECORD OF CLEANING / SANITATION ACTIVITY AND CORRECTIVE ACTIONS

Activities related to the cleaning / sanitation program, as well as any corrective actions required, are recorded in the Sanitation Log (see FS1050-5 for an example) by the person designated by the Department Manager as they are performed.

The Department Manager reviews the Sanitation Log each day and reports deviations immediately to the Food Safety Team Leader. The Department Manager submits a weekly report on the Sanitation Log to the Food Safety Team Leader.

ISO 22000 Food Safety Policies, Procedures and Forms

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FS1050-2 – STANDARD OPERATING PROCEDURE (SOP) FORM - EXAMPLE

Our Company – Meat Department

Item / Description

Object/Area: Cutting board

Location: Meat cutting room

Pre-operational Sanitation

Responsible party:

Fred Freeman, sanitation crew

Name(s) of chemical(s), cleaning product(s) used and conditions of (specifications for) use:

Brand "X" cleaner – dilute 2.0 centiliters in 1.0 liter of water

Brand "Y" sanitizer – dilute 1.0 milliliter in 1.0 liter of water

Procedure:

Remove cutting board to cleaning area.

Hose down board with warm water.

Apply cleaner to one side of board. Allow to stand for ten (10) minutes and rinse. Repeat for other side.

Apply sanitizer to one side of board. Allow to stand for two (2) minutes and rinse. Repeat for other side.

Return board to meat cutting room.

Frequency/timing:

Every day, prior to the start of a shift.

Operational Sanitation

Responsible party:

Meat cutting personnel

Name(s) of chemical(s), cleaning product(s) used and conditions of (specifications for) use:

None

Procedure:

Turn over cutting board halfway through an 8-hour shift.

Frequency/timing:

Every day, at the halfway point of an 8- hour shift (at 12:00 pm for an 8:00 am – 4:00 pm shift)

SOP Creation Date:

Approved By (Mgmt.):

Last Update:

Updated By:

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FS1050-3 – APPROVED CHEMICALS / AUTHORIZED HANDLERS LIST EXAMPLE

 

Our Company – Meat Department

 

Chemical

Chemical

FDA Approval

Authorized

Approved

Name

Manufacturer

Code

Handler(s)

Use

Odorono

StaneFree, Inc.

ABC123

Willy Loman

surface

sanitizing

Creation Date:

Approved By (Mgmt.):

 

mm/dd/yyyy

Last Update:

Updated By:

 

mm/dd/yyyy

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FS1050-4 – STORAGE MAP EXAMPLE

Safety Policies, Procedures and Forms Bizmanualz.com FS1050-4 – STORAGE MAP EXAMPLE Sample Package Page 17 of

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FS1050-5 – PRP LOG EXAMPLE

Our Company – Meat Department SANITATION

Chemical Use

Yes

No

Chemicals used are suitable for food establishments and are shown on the Approved Chemicals / Authorized Handlers List

Persons using cleaning / sanitizing chemicals are appropriately trained and are identified on the Approved Chemicals / Authorized Handlers List

Chemical Storage

Cleaning / sanitizing chemicals are stored away from food products and food contact surfaces and stored where indicated on the Storage Map (See FS1050-4)

Cleaning / sanitizing chemicals are clearly labeled

Cleaning / sanitizing chemicals are properly sealed when not in use and containers are in good condition (are not leaking, corroding, or deteriorating)

Cleaning / sanitizing equipment

Water pressure and temperature are adequate

Concentrations of cleaning / sanitizing chemicals are adequate

Necessary cleaning / sanitizing equipment is readily available in adequate numbers (amounts)

Equipment is in good working order and using it will not present a hazard

Cleaning / sanitation SOP's

Sanitation SOP forms were followed for all equipment and facilities, which are ready for production

Wherever necessary, food products and food packaging materials were covered, protected, and/or removed from the area being cleaned / sanitized

Any equipment disassembled for cleaning / sanitizing has been reassembled, inspected, and found to be in good working order

For every "No" above, describe the corrective action(s) taken

Corrective action completed – verified by:

 

Date:

(mm/dd/yyyy)

Form Completed On:

mm/dd/yyyy

Form Verified On:

mm/dd/yyyy

Completed By:

Verified By:

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