Requirements of ISO 22000
• Setting an overall Food Safety Policy for your organization, developed by top management.
• Deciding food safety objectives that will drive your company’s efforts to comply with this policy.
• Planning and designing a documented management system.
• Maintaining records of the performance of the system.
• Establishing a food safety team which should be comprised of qualified people.
• Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
• Making an emergency plan
• Holding management review meetings to evaluate the performance of the food safety management system.
• Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
• Following HACCP principles
• Establishing a traceability system for identification of product
• Establishing a corrective action system and control of nonconforming product
• Maintaining a documented procedure for withdrawal of product
• Controlling monitoring and measuring devices
• Establishing and maintaining and internal audit program
• Continually updating and improving the FSMS