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This comprehensive Food Safety Management System package contains EVERYTHING you will need to meet the requirements of ALL 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 And it doesn't stop there. This Food Safety Quality Management System also takes into consideration Global Food Safety Initiative Requirements for a conforming food safety management standard so that it can be applied to any of the standards bench marked under this scheme.
I strongly urge you to take the time to read through this product information brochure and then to contact me if you would like to further discuss this package, your requirements, and how I can help you. This is not some faceless business where you pay your money, download your product and never hear from us again. I like to take a hands-on approach with my customers and I make every effort to make myself available to help you implement your food safety management system.
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Click here to order our Assured Food Safety Management System Certification Package This package now includes our New ISO 22000 Food Safety Management System Implementation Workbook and Project Planner. These tools provide a step by step guide to implementing ISO 22000.
To view a sample of our NEW ISO 22000 Implementation Workbook click here
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Project Plans A planning template listing a step by step process to implementing your Food Safety Management System.
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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. 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.
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The HACCP Calculator contains a comprehensive list of Biological, Physical & Chemical Hazards and Allergens
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.
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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 www.22000foodsafety.com
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4. Construction and layout of buildings 4.1 General requirements 4.2 Environment 4.3 Locations of establishments PRP 4.1 Design and Construction of Buildings PRP 4.2 Environment Prerequisite Programmes PRP 4.3 Site Location and Standards
5. Layout of premises workspace 5.1General requirements 5.2 Internal design, layout and traffic patterns 5.3 Internal structures 5.4 Location of equipment 5.5 Laboratory facilities 5.6 Temporary/mobile premises and vending machines 5.7 Storage of food, packaging materials, ingredients and non food chemicals 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
6. Utilities air, water, energy 6.1 General requirements 6.2 Water supply 6.3 Boiler chemicals 6.4 Air quality ventilation 6.5 Compressed air and other gases 6.6 Lighting 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 7. Waste disposal
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8. Equipment suitability, cleaning and maintenance 8.1 General requirements 8.2 Hygienic design 8.3 Product contact surfaces 8.4 Temperature control and monitoring equipment 8.5 Cleaning plant, utensils and equipment 8.6 Preventive and corrective maintenance 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
9. Management of purchased materials 9.1 General requirements 9.2 Selection and management of suppliers 9.3 Incoming material requirements (raw/ingredients/packaging)
10. Measures for prevention of cross contamination 10.1 General requirements 10.2 Microbiological cross contamination 10.3 Allergen management 10.4 Physical contamination 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 11. Cleaning and sanitizing 11.1 General requirements PRP 11.1 Cleaning Prerequisite
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12. Pest control 12.1 General requirements 12.2 Pest control programmes 12.3 Preventing access 12.4 Harbourage and infestations 12.5 Monitoring and detection 12.6 Eradication 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 13. Personnel hygiene and employee facilities 13.1 General requirements 13.2 Personnel hygiene facilities and toilets 13.3 Staff canteens and designated eating areas 13.4 Work wear and protective clothing 13.5 Health status 13.6 Illness and injuries 13.7 Personal cleanliness 13.8 Personal behaviour 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 14. Rework 14.1 General requirements PRP 14.1 Rework Prerequisite
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17. Product information/consumer awareness 17.1 Product information 17.2 Labelling of pre-packaged foods
18. Food defence, biovigilance and bioterrorism 18.1 General requirements 18.2 Access controls PRP 18.1 Food Defence System PRP 18.2 Access Controls
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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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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.
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This final free bonus is membership to my Food Safety Elite club. This is where I want to guide all members, on a one to one basis, through the process of gaining ISO 22000 certification. This bonus could work out as being worth the price of the package on its own as you will have direct access, via email, to my expertise and knowledgebase. I have 1000's of documents, records and work instructions available so if you as a member of Food Safety Elite require anything specific you can just ask me and I will try to supply it. I am constantly working on the material in this package, enhancing, improving and adding to the content. All these updates will be made available to members of Food Safety Elite. Consultants will typically charge upwards of $600 per day but my Food Safety Elite club aims to eliminate any need for you to use other consultants. I will be here to help you right through to certification. This could potentially save you $1000's in consultancy fees. Obviously the Food Safety Elite club will take up my time so to ensure that I deliver the best service I can to members I shall be capping the number of people who can join. This bonus could disappear from this package at any time! For more information contact me here Click here to order our Assured Food Safety Management System Certification Package www.22000foodsafety.com