sample iso 22000 manual

7/23/2019 Sample Iso 22000 Manual

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3/84

AMLE FD AFE

MAAGEME EM MAAL

I 22000:2005

P : A :

E :

ABLE F CE

. D D C .

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2 A FSMSA

3 C P FSMS C P

4 D FSMS D

5 D L FSMS DL

6 A L FSMS AL

7 R/L G. A FSMS R


4/84

8 S FSMS FSMS S 01

9 R FSMS R 02

10 T D FSMS TD 03

11 D R FSMS DR 4.2

12 C D FSMS CD 4.2.2

13 C R FSMS CR 4.2.3

14 M R FSMS MR 5.015 F S P FSMS FSP 5.2

16 FSMS P FSMS FSMSP 5.3

17 R & A FSMS RA 5.4

18 F S T L FSMS FSTL 5.5

19 C FSMS C 5.6

20 E P & R FSMS EPR 5.7

21 M R FSMS MR 5.8

22 R M FSMS RM 6.0

23 C A & T FSMS CAT 6.2.2

24 T & T P FSMS T&TP 6.2.2.325 I & E FSMS IE 6.36.4

26 P & R S P FSMS PRSF 7.0

27 P R P FSMS PRP 7.2

28 P. S E H A FSMS PSEHA 7.3

29 P C FSMS PC 7.3.3

30 I U FSMS IU 7.3.4

31 F D FSMS FD 7.3.5

32 H A FSMS HA 7.4

33 H A FSMS HA 7.4.3

34 C M FSMS CM 7.4.4

35 O PRP FSMS OPRP 7.5

36 HACCP P FSMS HP 7.6

37 UV T FSMS UVT 7.77.87.9

38 C NC P FSMS CNCP 7.10

39 V, V & I. FSMS FSMS VVIF 8.18.2

40 C M M FSMSCMM 8.3

41 FSMS FSMSFSMSV 8.4

42 I FSMSI 8.5


5/84

ABBEIAI

ABBEIAI EAI

ACCT ACCOUNT

ADMN ADMINISTERATION

AMDT AMMENDMENT

AMT AMOUNT

ANN ANNEURE

APP APPENDI

ATT ATTACHMENT

BAL BALANCE

B/F BROUGHT FORARD


6/84

BIO BIOLOGICAL

C CONSEQUENCES

CP CONTROL POINT

CCP CRITICAL CONTROL POINT

CHEM CHEMICAL

CONTD CONTINUED

DT DATE/ DATED

EFF EFFECTIVE

ENCL ENCLOSURE/ ENCLOSED

FSM FOOD SAFET MANUAL

FSMS FOOD SAFET MANAGEMENT SSTEM

FSSP FOOD SAFET STANDARD PROCEDURES

FSTL FOOD SAFET TEAM LEADER

GMP GOOD MANUFACTURING PRACTICES

/C INCHARGE

HACCP HAARD ANALSIS AND CRITICAL CONTROL POINT

HR HUMAN RESOURCE

DEN IDENTIFICATION

NFRA INFRASTUCTURE

SO INTERNATIONAL ORGANIATION FOR STANDARDIATION

L LIKELIHOOD

MAINT MAINTENANCE

MA MAIMUM

MIN MINIMUM

OPRP OPERATIONAL PREREQUISITE PROGRAMS


7/84

PH PHSICAL

PRP PREREQUISITE PROGRAMS

PREP PREPERATION

P & S PROCUREMENT & SUPPLIES

PROD PRODUCTION

QC QUALIT CONTROL

QMS QUALIT MANAGEMENT SSTEMS

QT QUANTIT

R RISK

SOP STANDARD OPERATING PROCEDURES

SSOP STANDARD SAFET OPERATING PROCEDURES

STD STANDARD

SUPVSR SUPERVISOR

TPT TRANSPORT

VR VOUCHER

E ORK ENVIRONMENT

T EIGHT

R EAR


8/84

AMEDME LI

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D

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9/84

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10/84

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11/84

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12/84

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ISO 22000 F S M S .P

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T S ISO 22000 S , , . P, C &

B.

EFEECE

F S M S R . ISO

22000 : 2005

J FAO/HO C A C


13/84

G P F H, CAC/RCP 11969, R. 4 (2003), 2003.

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14/84

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15/84

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16/84

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17/84

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LOGIC SEQUENCE FOR THE APPLICATION OF HACCP


18/84

4.0FD AFE MAAGEME EM

4.1G :

4.1.1 T F S M S (FSMS) F S

M S M , ,


19/84

ISO 22000:2005.

4.1.2 FSMS FSMS M C1.0

, FSMS .

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E

,

HACCP

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P () .

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, ISO 22000:2005.

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20/84

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21/84

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22/84

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23/84

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24/84

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25/84

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26/84

5.3

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27/84

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28/84

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29/84

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30/84

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31/84

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32/84

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33/84

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34/84

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35/84

5.8 MAAGEME EIE

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36/84

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37/84

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& F S M S ,

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38/84

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39/84

- T ISO: 220002005

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40/84

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41/84

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42/84

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43/84

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44/84

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45/84

7.3.4. IEDED E

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46/84

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47/84

- P , : , , , ,

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RISK MANAGEMENT PROCESS

Hazard IdentificationResp: FS Team Members

- shall list all hazards and define its characteristics

(Refer Hazard Analysis worksheets)

Hazard Analysis (Risk Assessment)

Resp: FS Team Members

- shall estimate the magnitude of the risk


48/84

H

. H

.

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Risk Control/ Reduction

Resp: FS Team Members

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49/84

F (. D/ )

5

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)

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1520/V H

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DEEMIAI F IK AD EEI F HAAD

1. P V H >

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MI MEDIM MAJ CIICAL

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50/84

E

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7.4.3H A

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51/84

,

.

F , , PRP,

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52/84

H C

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P. A HACCP / .

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53/84

FORMAL CONTROL: F

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T G C M P P P P, .

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A &

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ACCEPTABLE PRACTICE


54/84

- R

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-P

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S T. T

F S A.

F

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55/84

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56/84

C B

(M)

C T C 80100 95 100

C

60 60 < 60

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(M

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57/84

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58/84

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59/84

3.2.5 T &

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sample iso 22000 manual

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