This document outlines the key elements of a food safety management system according to ISO 22000:2005. It discusses identifying, evaluating, and controlling food safety hazards. It also covers management responsibility, resource management, critical control points, verification, and continual improvement of the food safety management system. The overall goal is to plan and realize safe food products by identifying and controlling biological, chemical, and physical hazards and cross-contamination risks at all stages of production.

3. ISO:22000:2005

4. FOOD SAFETY MANAGEMENT
SYSTEM
Food safety hazards
*IDENTIFIED
*EVALUATED
&
*CONTROLLED.
Appropriate communication
Periodic evaluation & updating FSMS.

5. Management Responsibility

6. SUPPLIERS & CONTRACTORS
CUSTOMERS & CONSUMERS
STATUTORY & REGULATORY
AUTHORITIES
OTHER ORGANIZATION

8. Statements
of a FOOD SAFETY
POLICY and OBJECTIVES
PROCEDURES & RECORDS
DOCUMENTS

9. PLANNING & REALIZATION OF
SAFE PRODUCTS


Introduction of food safety hazards
contamination
Biological
Chemical
Physical
Cross
contamination

13. HYGIENE

16. “ NO WORKPLACE IS EXEMPT
ACCIDENTS”
ACCIDENTS CAN HAPPEN WITH
ANYONE
ANYWHERE
ANYTIME

18. COMMON HAZARDS

19. ELECTRIC SHORT CIRCUIT

21. THINGS TO DO….
HAZARD AWARENESS
TRAINING
INSPECTION
REGULAR SAFETY & HEALTH

22. RESOURCE
MANAGEMENT

23. RECEIVING
AREA
PACKAGING
STORAGE
STORAGE
BAKING
WASHROOM
SORTING
PROCESSING
PREPARATION
MIXING

24. WASHROOM

25. NONSLIPPERY FLOOR

27. Identification of Critical control points (CCP)
Determination of critical limits for Critical Control
Points.
MONITORING.
CORRECTIVE ACTION.

29. PLAN
ACT
DO
CHECK

31. FSMS
VERIFICATION
INTERNAL
AUDIT
EVALUATION
ANALYSIS

32. IMPROVEMENT
CONTINUAL IMPROVEMENT.
UPDATING
THE FOOD SAFETY
MANAGEMENT SYSTEM