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Assured 22000 Food Safety Management System Certification Package
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Our Assured FSSC 22000 Certification Package incorporates all the individual packages you will need for your FSSC 22000 certification but at a huge discount. This global food safety management system takes in to consideration the international requirements of the following standards:
International Standard ISO 22000:2005 for Food Safety Management Systems.
International Standard ISO 9001:2008 for Quality Management Systems.
FSSC 22000 food safety system for food manufacturers incorporating the standards ISO 22000 and Technical Specification ISO 22002:2009 - Prerequisite programmes on food safety for food manufacturing.
We strongly urge you to take the time to read through this product information brochure and then to contact us if you would like to further discuss this package, your requirements, and how we can help you. This is not some faceless business where you pay your money, download your product and never hear from us again. We like to take a hands-on approach with our customers and we make every effort to help you implement your food safety management system.
Assured 22000 Food Safety Management System Certification Package
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It has taken nearly a year to put this package together, but we wanted to make sure that we 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
We have organised the package into 6 separate certification tools. They are designed to be applied in a step by step order to most efficiently implement your food safety management system. Food Safety Management System Implementation Workbook Project 22000 Implementation Package Food Safety Quality Management System HACCP Manual Prerequisite Programmes Manual ISO 22000 Internal Auditing Training & Checklists
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Certification Package This package now includes our New FSSC 22000 Food Safety Management System Implementation Workbook and Project Planner. These tools provide a step by step guide to implementing FSSC and ISO 22000.
With this package you will get one on one email support to guide you
through the certification process from beginning to end until you achieve the certification.
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Project 22000 Implementation Package
Introduction to ISO 22000 This 45 minute presentation will introduce the ISO 22000 standard and explain exactly how to start the process of implementing an ISO 22000 compliant Food Safety Management System.
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Understanding ISO 22000
This one hour interactive training guide 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...
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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:
Project Plans Senior Management Implementation Checklist Food Safety Team: ISO 22000 Implementation Guide ISO 22000 Document Requirement Guide Prerequisite Training Codex GMP Training HACCP Training HACCP Implementation Guide
Project Plans A planning template listing a step by step process to implementing your Food Safety Management System.
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Senior Management Implementation Checklist An 11 step Senior Management Implementation checklist 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
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Food Safety Team: ISO 22000 Implementation Guide This presentation explains to the Food Safety Team exactly how to implement an ISO 22000 compliant Food Safety Management System.
Assured 22000 Food Safety Management System Certification Package
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ISO 22000 Document Requirement Guide This presentation explains to the Food Safety Team the documentation required in an ISO 22000 compliant Food Safety Management System.
Assured 22000 Food Safety Management System Certification Package
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Prerequisite Training This presentation explains the part that prerequisites play in an ISO 22000 compliant Food Safety Management System.
Assured 22000 Food Safety Management System Certification Package
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Codex GMP Training This interactive 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.
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Food Safety Quality Management System Document Templates This is the core of the content and 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.
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 QM 019 - Calibration QM 020 - Hazard Analysis and Critical Control Points System QM 021 - Verification, Validation and Improvement
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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
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Food Safety Quality Manual Procedures
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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
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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
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Laboratory Quality Manual A comprehensive Laboratory Quality Manual compliant with the CLAS standard (Campden Laboratory Accreditation Scheme) provided in Microsoft Word format. Campden laboratory accreditation scheme sets standards for good laboratory practice and complies with the BRC Global Standard for Food Safety. The laboratory quality manual includes template records, procedures and product sampling plans.
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HACCP Manual
The HACCP System is implemented by following the HACCP Manual procedures: 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
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HM 24 HACCP Instruction 1 HM 25 HACCP Instruction 2 HM 26 Hazard Instruction 3 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 HM 33 HACCP Planner Our New Unique ISO 22000 HACCP Calculator is supplied for free if you
buy the whole package:
How the HACCP Calculator helps: A few simple steps take you through the hazard assessment and
then significant hazards which require critical control point assessment are automatically highlighted.
You do not need to refer to the hazard decision tree to assess critical control points as all of the decision tree questions and actions are included in the calculator.
It makes the process of determining a critical control point simple, answer the questions at each stage and the calculator will show when a step is a critical control point.
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Simplifies the identification of Operational Prerequisite Programmes
Saves time and hence money. It enables you to present your HACCP assessment in a clear and
professional manner. It automatically starts to generate a HACCP plan as you work
through your hazard assessment and critical control points. All your HACCP information can be held in a single document.
The HACCP Manual includes a comprehensive list of potential chemical, biological and physical hazards which you can use as a checklist when carrying out your hazard analysis.
The HACCP Calculator contains a comprehensive list of Biological, Physical & Chemical Hazards and Allergens
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HACCP Training An interactive and illustrated HACCP training presentation 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.
Assured 22000 Food Safety Management System Certification Package
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HACCP Training An interactive and illustrated HACCP training presentation 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.
Assured 22000 Food Safety Management System Certification Package
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Prerequisite Programmes Manual
A comprehensive set of 67 prerequisite programmes laying out 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 PRP 6.6 Lighting PRP 7.1 Waste Management PRP 7.2 Waste Container Management
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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 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
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PRP 17.2 Product Labelling Controls PRP 18.1 Food Defence System PRP 18.2 Access Controls
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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 PRP 12.2 Pest Control Programme Verification Audit
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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
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Food Safety Management System Compliance Summary - PAS 220
PAS 220 Requirements FSSC 22000 Manual Procedures
4. Construction and layout of buildings
4.1 General requirements PRP 4.1 Design and Construction of Buildings
4.2 Environment PRP 4.2 Environment Prerequisite Programmes
4.3 Locations of establishments PRP 4.3 Site Location and Standards
5. Layout of premises workspace
5.1General requirements PRP 5.1 Layout of Premises and Workspace
5.2 Internal design, layout and traffic patterns
PRP 5.2 Internal Design and Layout
5.3 Internal structures PRP 5.3 Internal Structure
5.4 Location of equipment PRP 5.4 Equipment Design and Location
5.5 Laboratory facilities PRP 5.5 Laboratory Facilities
5.6 Temporary/mobile premises and vending machines
PRP 5.6 Temporary Structures and Vending Machine Facilities
5.7 Storage of food, packaging materials, ingredients and non food chemicals
PRP 5.7 Storage
6. Utilities – air, water, energy
6.1 General requirements PRP 6.1 Site Services
6.2 Water supply PRP 6.2 Control of Water Supply
6.3 Boiler chemicals PRP 6.3 Control of Boiler Chemicals
6.4 Air quality ventilation PRP 6.4 Control of Air Supply
6.5 Compressed air and other gases PRP 6.5 Control of Compressed Air and Gases
6.6 Lighting PRP 6.6 Lighting
7. Waste disposal
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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
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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
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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
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Internal Auditing Training & Checklists
This is a package of ISO 9001 and ISO 22000 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. As a qualified auditor I have been able to give you all the insider tips from an auditor’s perspective. You will be able to train yourself and your staff to use the tools in this package to perform your own internal audits on a regular basis. The training and checklists cover the complete auditing process will cover management responsibility, planning and realization of safe products, resources management, validation, verification and improvement, and much more...
Assured 22000 Food Safety Management System Certification Package
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Internal Auditing Training & Checklists
Assured 22000 Food Safety Management System Certification Package
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Internal Auditing Training & Checklists
Assured 22000 Food Safety Management System Certification Package
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Internal Auditing Training & Checklists
Assured 22000 Food Safety Management System Certification Package
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Examination Software
All new ISO 22000 Training Software including HACCP, CODEX GMP, Internal audits and Pre-requisites Multiple choice exams evaluate your
staff's progress with graphic certificates to print out.
Assured 22000 Food Safety Management System Certification Package
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Benefits of FSSC 22000 Certification
Food Safety Management System Certification can be seen by some Senior Managers as an unnecessary and bureaucratic activity. For this reason Senior Management need to understand the benefits of an effective Food Safety Management System: A Food Safety Management System structured with the principles
of HACCP will have a clear focus on food safety which is a fundamental requirement of any food business
An effectively implemented and applied HACCP based Food Safety Management System will improve customer confidence in the safety of food
A Food Safety Management System based on HACCP takes a preventative approach that is designed to reduce and liabilities.
An effective Food Safety Management System demonstrates management commitment to the supply of safe products.
Food Safety Management System Records provide evidence of due diligence
HACCP based Food Safety Management Systems can be combined with other management systems such as ISO 9001:2008. This combination provides a Food Safety based system also considers quality
Certification to the International Standard ISO 22000 gives all interested parties a clear message that the organisation is serious about Food Safety
In order to ensure a Food Safety Management System is effectively implemented management within an organisation need to understand: The benefits of a Food Safety Management System How lack of an effective Food Safety Management System can
cause food borne illness That a HACCP based Food Safety Management System really is a
minimal system to ensure maximum control That a HACCP based Food Safety Management System enables
businesses to optimise the use of resources by control of CCPs in an logical manner
Our Assured Food Safety Management System has been designed to overcome the problems that can be encountered when implementing an effective system including: Lack of pre-requisite programmes
Assured 22000 Food Safety Management System Certification Package
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Over-complex and unmanageable systems with too many critical control points (CCPs), partly resulting from a misunderstanding of the role of prerequisite hygiene programs (PRPs) and an inability to conduct proper hazard analysis.
Ineffective monitoring and corrective actions due to poor training and verification procedures.
Excessive documentation and lack of focus due to over-complex systems.
Poor validation and verification due to lack of expertise. Over complication of HACCP implementation
When a business has a good understanding of Food Safety principles and has the commitment and resources to carry them out, a Food Safety Management System will deliver the promised benefits. Small to medium organisations found in the food industry, have fewer resources compared with large companies, and so find it difficult to implement an effective system. Our Assured Food Safety Management System is designed to help organisations tackle the task of implementing an effective system and progress to certification. As Tony Connor of explains the Food Safety Management System gives organisations a head start in developing their system and preparing for certification:
“The system includes Food Safety Procedures covering a comprehensive range of prerequisite programmes which enable an organisation to put in place fundamental food safety procedures that are compliant with the International Standards ISO 22000 and ISO 22002. The system also provides guidance on how to manage and implement a HACCP system and determine critical control points (CCPs). This process is aided by our implementation training guides and checklists which completely simplify the implementation process.”
“As a bonus our FSSC 22000 Food Safety Management System is backed up by expert support which is always available to provide assistance in developing the system.”
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