The document outlines the requirements and documentation needed for three quality management systems: ISO 9001, ISO 22000, and HACCP. It provides tables comparing the clauses and requirements for documented procedures for each system. It also includes descriptions of key aspects of each system such as mandatory documentation, HACCP principles, food safety hazards, and ISO 22000 requirements. The goal is to establish an integrated management system that meets the documentation needs for all three standards.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
Global Manager Group provides ISO 22000 awareness and auditor training presentation to learn requirements of revised ISO 22000:2018 standard. It helps corporate professional to establish good food safety management system in organization.
For more information visit: https://www.globalmanagergroup.com/
All organizations recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.
Therefore, ISO 22000 requires that all hazards that may be reasonably expected to occur identified and assessed, resulting in a clear determination of those to be controlled within the organization and those that are to be controlled within the food chain.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
Global Manager Group provides ISO 22000 awareness and auditor training presentation to learn requirements of revised ISO 22000:2018 standard. It helps corporate professional to establish good food safety management system in organization.
For more information visit: https://www.globalmanagergroup.com/
All organizations recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.
Therefore, ISO 22000 requires that all hazards that may be reasonably expected to occur identified and assessed, resulting in a clear determination of those to be controlled within the organization and those that are to be controlled within the food chain.
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
This document has been prepared to provide a summary on the changes between ISO 13485:2003 and ISO 13485:2016. The documents contains the following:
a. Benefits of the new version of the standard.
b. Few key definitions
c. Mapping between the versions as per ISO.org.
d. Summary of key changes between the versions of the standard
Richard Hall - Liverpool City Region SME workshop: Regulatory process and app...Innovation Agency
Presentation by Richard Hall, Director, QMS Consultancy Ltd at the Liverpool City Region SME workshop: regulatory process and approval at The Accelerator Building, Liverpool on Thursday 6 December.
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
This document has been prepared to provide a summary on the changes between ISO 13485:2003 and ISO 13485:2016. The documents contains the following:
a. Benefits of the new version of the standard.
b. Few key definitions
c. Mapping between the versions as per ISO.org.
d. Summary of key changes between the versions of the standard
Richard Hall - Liverpool City Region SME workshop: Regulatory process and app...Innovation Agency
Presentation by Richard Hall, Director, QMS Consultancy Ltd at the Liverpool City Region SME workshop: regulatory process and approval at The Accelerator Building, Liverpool on Thursday 6 December.
Global Manager Group has published this ppt presentation to give knowledge about what primary BRC documents are required for BRC Food Issue 8 Certification and how BRC documentation kit helps you.
For further information about BRC food issue 8 documentation requirements visit @ https://www.globalmanagergroup.com/
Managing the need for Laboratory Competence in the Food Supply ChainPECB
The assurance of food safety in the food supply chain depends significantly on Prerequisite programmes, HACCP and OPRPs - but one important aspect shouldn't be missed, that is the need for reliable testing through laboratory competence on the measurement and evaluation system.
Main points covered:
• Essentials of food safety in the food chain
• Components of food safety requirements and good practices
• Food Safety Assurance through Laboratory Competence
Presenter:
Mary Anne Concio PECB certified Lead Implementer and Lead Auditor for ISO 9000, ISO 13053, ISO /TS 16949, ISO 22000, ISO 22301, ISO 27001 and Founder/ CEO at Powerhouse Development and Coaching Academy.
Link of the recorded session published on YouTube: https://youtu.be/_4DFrRcYAPI
The latest version of BRC Food Issue 8 published on August, 2018 and transition from the previous version is ahead. One of the most important steps in the transition process, as well as in the initial implementation, is determining what documents are needed for an effective Food Safety System based on BRC Food Issue 8. This publication designed to understand mandatory BRC documents requirements as per latest standard BRC Food Safety Issue 8.
For more details visit our website: https://www.globalmanagergroup.com/
Significant changes are underway that impact the quality and regulatory systems of medical device companies and their suppliers. ISO 13485:2016 adds new requirements to address risk management and to better align the standard with global regulatory requirements (FDA, MDD, JPAL, etc.). With the release of ISO 9001:2015, the ISO 9001 and ISO 13485 standards are no longer integrated. A new single audit MDSAP program will be in effect beginning 2017 that incorporates applicable FDA, Canadian, Brazilian, Australian and Japanese quality system requirements into the annual ISO 13485 audit cycle. The presentation will provide an overview of these changes and the steps required to incorporate these changes into existing quality management systems.
This publication is about HACCP documentation kit that describes list of various documents which cover requirements of HACCP Documentation. HACCP is a tool to assess hazards and establish control systems that focus on prevention
This PDF describes demo of GMP documents kit which are primary documentation requirements. This document is intended to provide guidance regarding Good Manufacturing Practice (GMP) for the manufacturing of active pharmaceutical ingredients (APIs) under an appropriate system for managing quality.
Improvement projects across the business to reduce waste and improve efficiency
Develop and execute first stage of FDA Strategy
Considerations to extend ISO 13485 scope to additional product lines
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Customer
Communication
Customers
Customers
Requirements
Satisfaction
Continual Improvement Of The
Quality Management System
Resource
Management
Measurement,
Analysis &
Improvement
Product
Realization
ProductInput Output
4
86
5
7
Management
Responsibility
Key: Value-adding activities. Information flow.
P
A
C
D
Customer
Feedback
Do Plan
Check Act
P D C A - Circle
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10. 1) What is HACCP?
2) Origin of HACCP.
3) Why HACCP?
4) Food HAZARDS.
5) Seven principles of HACCP.
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11. A system of prevention.
A documented quality assurance system
which can be independently audited.
HACCP identifies hazard and preventive
measures for their control.
HACCP is recognized and used
internationally in trade insurance and
regulation.
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12. Developed by NASA & US Army – 1960’s
Based on Engineering system
1960 - 1980
- Quality assurance principles adopted by food industry.
1980’s – Major international food scares.
1990’s – HACCP promoted widely;
12
- Food for Astronauts - Zero gravity
- Food poisoning
- Failure modes and effect analysis.
- Airline catering - Fast Food outlets
- Hospital Catering - Food Processors
- FAO
- WHO
- USDA / FDA
- CODEX
- EC DIRECTIVE
MMS - 26/08
13. Legislation and Regulatory requirements.
Customer’s requirement.
Consumers expect safe food.
It provides manufacturers with;
Self confidence
Assurance
Brand protection
It is verifiable and auditable.
It produces evidence in litigation.
It is recognized by insurance companies.
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15. 15
Potential Areas
Analysis Of Hazards
Biological Chemical Physical
Raw Materials
Distribution
R.M. Storage
F.G. Storage
Processing
Packaging
MMS - 26/08
Inspection
16. The major causes of Food Borne Incidence;
Poor quality raw materials,
Miss-handling raw materials.
Change in formulation of product,
Change in the process of product,
Cross-contamination,
Inadequate cleaning,
Inadequate maintenance,
Addition of the wrong ingredients.
16MMS - 26/08
21. 21
Assemble the HACCP Team
Describe Product
Identify Intended Use
Construct Flow Diagram
1)
2)
3)
4)
MMS - 26/08
22. 22
List of all Potential Hazards, Conduct
Hazard Analysis, Determine Control
Measures.
Determine CCPs
Establish Critical Limit for Each CCP
On-Site Verification of Flow Diagram
5)
6)
7)
8)
MMS - 26/08
23. 23
Establish Corrective Action for
Deviations that may Occur.
Establish Verification Procedures
Establish Record Keeping and
Documentation
Establish a Monitoring System for
Each CCP
9)
10)
11)
12)
MMS - 26/08
24. Hazard Analysis Check Sheet
Step/
Input
Hazard
Cause/Hazard
Justification
Significance
Control/
Preventive
Measures
Q1 Q2 Q3 Q4 Q5
CCP
/CP
Reason for
Decision
Lik
(H)(L)
(M)
Sev
(H)(L)
(M)
Biological
Chemical
Physical
Quality
Biological
Chemical
Physical
Quality
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26. It is a Food Safety Management System (FSMS)
that uses a management systems approach as
well as a HACCP process.
The goal of ISO 22000 is to provide one
internationally recognized standard for a food
safety management system that can be
applied to any organization in the food chain.
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27. The organization must develop an effective
system that meets the requirements of the
Standard and document, implement and
maintain the system.
The system must be evaluated and updated
to stay current
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28. Establish and document a system for:
Collecting preliminary information for hazard analysis
Conducting hazard analysis
Establishing and maintaining the HACCP plan
Conducting verification activities
Tracing product, materials and distribution
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29. Establish and document a system for
controlling all nonconforming product
When a critical control point is exceeded, potentially
unsafe product must be identified, assessed, controlled
and dispositioned appropriately.
An established withdrawal process is necessary so
quick action can be taken if needed.
Identify corrections and corrective actions to be taken
to eliminate the nonconformity and the cause of the
nonconformity.
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30. Establish and document a process to validate
control measures before they are
implemented.
Plan for revalidation when changes are made.
Ensure that all measuring and monitoring
devices and methods are capable of providing
the accuracy needed.
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31. Continually improve the FSMS through the
use of:
Management review
Internal audits
Corrective actions
Verification results
Validation Results
Update the FSMS
31MMS - 26/08