FSSC 22000 Introduction and ISO 22000 Requirements Course

• Meet your instructor

1. The History and Purpose of Food Safety Management Systems

• • Topic 1: History, Purpose and Benefits of Food Safety Management Systems

1960 – The HACCP (Hazard Analysis Critical Control Points) concept was developed by NASA.
1971 – HACCP was presented to the food industry for the first time.
1980s – The World Health Organisation and NAS recognised the role of HACCP in Food Safety.
1983 – WHO Europe recommended HACCP.
1985 – National Academy of Science recommended HACCP for the food industry.
1990s – Adoption of the Guidelines for the Application of the Hazard Analysis Critical Control Point System by the Codex Alimentarius Commission.
1994 – The Safe Quality Foods (SQF) program was formed.
1996 – British Retail Consortium was founded (GFSI recognised).
2000 – Global Food Safety Initiative (GFSI) was launched.
2003 – Internal Featured Standards (IFS) was developed (GFSI recognised).
2005 – ISO 22000’s first version was issued (NOT GFSI recognised).
2009 – FSSC 22000 was initiated and gained GFSI recognition in 2010.

• • Topic 2: Famous Food Safety Incidents

1900: Thyphoid Mary – Mary was a cook believed to have infected 53 people with typhoid fever, three of whom died, and the first person in the United States identified as an asymptomatic carrier of Salmonella typhi.
1971: Grains – The Iraq poison grain disaster was a mass methylmercury poisoning incident killing over 400 people. Grain treated with a methylmercury fungicide and never intended for human consumption was imported into Iraq as seed grain.
1993: Fast food – The Jack in the Box, U.S. This E. coli outbreak occurred when the Escherichia coli O157:H7 bacterium (originating from contaminated beef patties) killed four children and infected 732 people.
1998: Mustard oil – In 1998, adulterated mustard oil poisoning in Delhi resulted in 60 deaths and illness of more than 3000. It was revealed that white oil, a petroleum product was mixed with edible mustard oil.
2002: Breakfast – In China, 42 people, mostly schoolchildren, died after eating food from a breakfast shop, which was laced with rat poison by a competitor. More than 300 were seriously injured as result.
2008: Infant formula – Infant formula along with other food materials and components being adulterated with melamine. Of an estimated 300,000 victims, 6 babies died from kidney stones and other kidney damage and an estimated 54,000 babies were hospitalised.
2018: Processed meat – The listeriosis outbreak began in South Africa at the start of 2017 and persisted until mid 2018 with 1,065 confirmed cases and 218 deaths. It was traced in March 2018 to a ready-to-eat processed meat product.
2018: Strawberries – Numerous punnets of strawberries grown in Queensland and Western Australia were found to be contaminated with needles. 186 reports of contamination nationally.

• • Topic 3: The Purpose of Food Safety Management Systems (FSMS)

What is a Food Safety Management System?

A food safety management system is a group of practices and procedures put in place to effectively control risks and hazards throughout the food process and ensure regulatory compliance.

Steps to Follow to Implement a Functional FSMS

1. Identify risks.
2. Assess risks.
3. Control risks.
4. Review the control measures to validate effectiveness.

What is the Purpose of an FSMS?

Provide the industry with excellent tools for the control of food safety and food quality.

Provide a structured management approach to control food safety risks in food handling operations.

Comply with regulatory and customer requirements.

2. The Benefits of a Food Safety Management System

The Benefits of Food Safety Management Systems (FSMS)

• Easier to comply with compulsory regulatory requirements.
• Provides proof of compliance with regulatory requirements.
• Due diligence defense in court.
• Helps to identify and control food safety hazards.
• Reduces the risk of food safety incidents.
• Food quality standards increase.
• Increases efficiency and productivity – processes and staff.
• Help to generate and improve a food safety culture.
• Reduction in customer complaints.
• Increases credibility and in turn increases customer confidence.
• Opportunity to expand your business locally and nationally.
• Comply with local retailer requirements.
• Opportunity to expand your business internationally.
• Comply with international customer requirements.

3. Quiz 1

4. FSSC 22000 Components

• Context of the Organisation

Topic 1: Understanding the Organisation and its Context (Clause 4.1)
Determine external and internal issues.
Legal matters
Technological advances
Competitive nature of the sector
Market in general
Cultural, social and economic environments
Cyber security
Food Fraud
Food Defense
Knowledge base and technical expertise
The general performance of the organisation
Traceability programmes
Topic 2: Interested Parties
Examples of Interested Parties
Customers
Consumers
Suppliers
Regulators

• Leadership

Topic 1: Leadership and Commitment (Clause 5.1)
Top Management Must Demonstrate Leadership Commitment.
The Food Safety policy and objectives of the FSMS are established and compatible.
Integration of FSMS requirements into the business processes.
Resources needed for the FSMS are available.
Communicating the importance of an effective Food Safety management.
Evaluate and maintain the FSMS to achieve its intended results.
Directing and supporting persons to contribute to the effectiveness of The FSMS.
Topic 2: Policy (Clause 5.2)
Establishing the Food Safety Policy (Clause 5.2.1)
Appropriate to the purpose and context of the organization.
Provide a framework for setting and reviewing the objectives of the FSMS.
Commitment to satisfy all applicable Food Safety requirements.
Addresses internal and external communication.
Commitment for continual improvement.
Addresses the need to ensure competencies related to food safety.
Communicating the Food Safety Policy (Clause 5.2.2)
Available and maintained as documented information.
Communicated, understood and applied at all levels.
Available to the appropriate relevant interested parties.
Topic 3: Organizational Roles, Responsibilities and Authorities (Clause 5.3)
Top Management Responsibilities (Clause 5.3.1)
Top management shall assign the responsibility and authority for:
Ensuring the FSMS conforms to the ISO 22000 requirements.
Reporting the performance of the FSMS to top management.
Appointing the Food Safety team and FS team leader.
Designating persons with defined responsibility and authority to initiate and document action(s).

• Planning
• Support

Topic 1: Resources (Clause 7.1
Resources include people, infrastructure, work environment and externally developed elements of the FSMS.
General Requirements (Clause 7.1.1)
Provide resources needed to establish, implement, maintain, update and continually improve the FSMS
Consider the capability and constraints of existing resources.
Consider the need for external resources.
People (Clause 7.1.2)
Competent staff with the necessary skills.
External experts – documented agreements/contracts to define competency, responsibility and authority.
Infrastructure (Clause 7.1.3)
Resources for the determination, establishment and maintenance of the infrastructure necessary to achieve conformity with the requirements of the FSMS.
Infrastructure can include, but are not limited to:
Premises and associated utilities
Equipment
Hardware and software
Transportation
Storage
Information and communication technology equipment
Work Environment (Clause 7.1.4)
Resources for the establishment, management and maintenance of the work environment to achieve conformity with requirements of the FSMS.
Examples:
Adequate heat
Adequate airflow
Noise levels
Employee well-being
Clean lines of reporting
Adequate light
Adequate hygiene
Handwashing stations
Stress reduction
Appraisals and reward systems
Externally Developed Elements of the FSMS (Clause 7.1.5)
Identify, control and document all externally developed elements, for example measuring equipment.
When an organisation use externally developed elements it must ensure that the provided elements are:
developed in conformance with requirements of this document;
applicable to the sites, processes and products of the organisation;
specifically adapted to the processes and products of the organization by the food safety team;
implemented, maintained and updated as required by this document;
retained as documented information.

• Quiz 2 (10 questions)
• Operation

Topic 1: Operational Planning and Control (Clause 8.1)
The organisation shall plan, implement, control, maintain and update processes.
Establishing criteria for processes.
Implementing control of the processes.
Keeping documented information.
Control planned changes and review the consequences of unintended changes.
Outsourced processes are controlled.
Topic 2: Prerequisite Programmes (Clause 8.2)
Establish, Implement, Maintain and Update PRPs (Clause 8.2.1)
Establish, implement, maintain and update PRPs.
Other Requirements (Clause 8.2.2)
The PRPs shall be:
Appropriate to the organisation and its context.
Appropriate to the size, type of the operation, and products.
Implemented across the entire production system.
Approved by the food safety team.
Statutory, Regulatory and Customer Requirements (Clause 8.2.3)
Identify applicable statutory, regulatory and customer requirements.
Refer to the applicable part of the ISO/TS 22002 series.
Identify applicable statutory, regulatory and customer requirements.
Apply applicable standards, codes of practices and guidelines.
EXAMPLES
Standards for potable water.
Standards applicable to sectors (e.g. the agricultural sector).
Guidelines for certain products (e.g. citrus fruits).
Regulatory requirements.
Market guidelines.
Establishing PRPs (Clause 8.2.4)
PRPs TO CONSIDER:
Construction, the layout of buildings and associated utilities.
The layout of premises, including zoning, workspace and employee facilities.
Supplies of air, water, energy and other utilities.
Pest control, waste and sewage disposal and supporting services.
The suitability of equipment and its accessibility for cleaning and maintenance.
Supplier approval and assurance processes (e.g. raw materials, ingredients, chemicals and packaging).
Reception of incoming materials, storage, dispatch, transportation and handling of products.
Measures for the prevention of cross-contamination.
Cleaning and disinfecting.
Personal hygiene.
Product information/consumer awareness.
Others, as appropriate.
Documented information shall specify the selection, establishment, applicable monitoring and verification of the PRP(s).
Topic 3: Traceability System (Clause 8.3)
Uniquely identify incoming material from the suppliers and the first stage of the distribution route of the end product.
Also, consider the following:
Relation of lots of received materials, ingredients and intermediate products to the end products.
Reworking of materials / products.
Distribution of the end product.
Identify applicable statutory, regulatory and customer requirements.
Documented information.
Verify and test the effectiveness.
Topic 4: Emergency Preparedness and Response (Clause 8.4)
General (Clause 8.4.1)
Procedures in place to respond to potential emergency situations or incidents.
Documented information.
Handling of Emergencies and Incidents (Clause 8.4.2)
Respond to actual emergency situations and incidents by:
Identify applicable statutory and regulatory requirements
Communicate these requirements internally.
Communicated externally.

Topic 5: Hazard Control (Clause 8.5)
Preliminary Steps to Enable Hazard Analysis (Clause 8.5.1)
General (Clause 8.5.1.1)
To carry out the hazard analysis, preliminary documented information shall be collected, maintained and updated by the food safety team. This shall include, but not be limited to:
Applicable statutory, regulatory and customer requirements.
The organization’s products, processes and equipment.
Food safety hazards relevant to the FSMS.
Characteristics of Raw Materials, Ingredients and Product Contact Materials (Clause 8.5.1.2)
The organization shall ensure that all applicable statutory and regulatory food safety requirements are identified for all raw materials, ingredients and product contact materials.
The organization shall maintain documented information concerning all raw materials, ingredients and product contact materials to the extent needed to conduct the hazard analysis, including the following, as appropriate:
Biological, chemical and physical characteristics.
Composition of formulated ingredients, including additives and processing aids.
Source (e.g. animal, mineral or vegetable).
Place of origin (provenance).
Method of production.
Method of packaging and delivery.
Storage conditions and shelf life.
Preparation and/or handling before use or processing.
Acceptance criteria related to food safety or specifications of purchased materials and ingredients appropriate to their intended use.
Characteristics of End Products (Clause 8.5.1.3)
The organization shall ensure that all applicable statutory and regulatory food safety requirements are identified for all the end products intended to be produced.
The organization shall maintain documented information concerning the characteristics of end products to the extent needed to conduct the hazard analysis, including information on the following, as appropriate:
Product name or similar identification.
Composition.
Biological, chemical and physical characteristics relevant for food safety.
Intended shelf life and storage conditions.
Packaging.
Labelling relating to food safety and/or instructions for handling, preparation and intended use.
Method(s) of distribution and delivery.
Intended Use (Clause 8.5.1.4)
The intended use, including reasonably expected handling of the end product and any unintended use but reasonably expected mishandling and misuse of the end product, shall be considered and shall be maintained as documented information to the extent needed to conduct the hazard analysis (see 8.5.2).
Where appropriate, groups of consumers/users shall be identified for each product.
Groups of consumers/users known to be especially vulnerable to specific food safety hazards shall be identified.
Flow Diagrams and Description of Processes (Clause 8.5.1.5)
Preparation of the Flow Diagrams (Clause 8.5.1.5.1)
The food safety team shall establish, maintain and update flow diagrams as documented information for the products or product categories and the processes covered by the FSMS.
Flow diagrams provide a graphic representation of the process. Flow diagrams shall be used when conducting the hazard analysis as a basis for evaluating the possible occurrence, increase, decrease or introduction of food safety hazards.
Flow diagrams shall be clear, accurate and sufficiently detailed to the extent needed to conduct the hazard analysis.
On-site Confirmation of Flow Diagrams (Clause 8.5.1.5.2)
The food safety team shall confirm on-site the accuracy of the flow diagrams, update the flow diagrams where appropriate and retain as documented information.
Description of Processes and Process Environment (Clause 8.5.1.5.3)
The food safety team shall describe, to the extent needed to conduct the hazard analysis:
The layout of premises, including food and non-food handling areas.
Processing equipment and contact materials, processing aids and flow of materials.
Existing PRPs, process parameters, control measures (if any) and/or the strictness with which they are applied, or procedures that can influence food safety.
External requirements (e.g. from statutory and regulatory authorities or customers) that can impact the choice and the strictness of the control measures.

Hazard Analysis (Clause 8.5.2)
General (Clause 8.5.2.1)
The food safety team shall conduct a hazard analysis, based on the preliminary information, to determine the hazards that need to be controlled. The degree of control shall ensure food safety and, where appropriate, a combination of control measures shall be used.
Hazard Identification and Determination of Acceptable Levels (Clause 8.5.2.2)
Identification of Hazards (Clause 8.5.2.2.1)
The organization shall identify and document all food safety hazards that are reasonably expected to occur in relation to the type of product, type of process and process environment.
The identification shall be based on:
The preliminary information and data collected in accordance with 8.5.1.
Experience.
Internal and external information including, to the extent possible, epidemiological, scientific and other historical data.
Information from the food chain on food safety hazards related to the safety of the end products, intermediate products and the food at the time of consumption.
Statutory, regulatory and customer requirements.
NOTE 1: Experience can include information from staff and external experts who are familiar with the product and/or processes in other facilities.
NOTE 2: Statutory and regulatory requirements can include food safety objectives (FSOs). The Codex Alimentarius Commission defines FSOs as “The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection (ALOP)”.
Hazards should be considered in sufficient detail to enable hazard assessment and the selection of appropriate control measures.
Hazard Identification Steps (Clause 8.5.2.2.2)
The organization shall identify step(s) (e.g. receiving raw materials, processing, distribution and delivery) at which each food safety hazard can be present, be introduced, increase or persist.
Identification of Acceptable Levels (Clause 8.5.2.2.3)
The organization shall determine the acceptable level in the end product of each food safety hazard identified, whenever possible.
The organization shall maintain documented information concerning the determination of acceptable levels and the justification for the acceptable levels.
Hazard Assessment (Clause 8.5.2.3)
The organization shall conduct, for each identified food safety hazard, a hazard assessment to determine whether its prevention or reduction to an acceptable level is essential.
The organization shall evaluate each food safety hazard with regard to:
The likelihood of its occurrence in the end product prior to application of control measures.
The severity of its adverse health effects in relation to the intended use (see 8.5.1.4).
The organization shall identify any significant food safety hazards.
The methodology used shall be described, and the result of the hazard assessment shall be maintained as documented information.
Selection and Categorisation of Control Measure(s) (Clause 8.5.2.4)
Select an Appropriate Control Measure (Clause 8.5.2.4.1)
Based on the hazard assessment, the organization shall select an appropriate control measure or combination of control measures that will be capable of preventing or reducing the identified significant food safety hazards to defined acceptable levels.
The organization shall categorize the selected identified control measure(s) to be managed as OPRP(s) or at CCPs.

Assessment of Feasibility (Clause 8.5.2.4.2)
In addition, for each control measure, the systematic approach shall include an assessment of the feasibility of:
Establishing measurable critical limits and/or measurable/observable action criteria.
Monitoring to detect any failure to remain within the critical limit and/or measurable/observable action criteria.
Applying timely corrections in case of failure.
The decision-making process and results of the selection and categorization of the control measures shall be maintained as documented information.
External requirements (e.g. statutory, regulatory and customer requirements) that can impact the choice and the strictness of the control measures shall also be maintained as documented information.
Validation of Control Measure(s) and Combinations of Control Measures (Clause 8.5.3)
The food safety team shall validate that the selected control measures are capable of achieving the intended control of the significant food safety hazard(s). This validation shall be done prior to implementation of control measure(s) and combinations of control measures to be included in the hazard control plan and after any change therein.
When the result of validation shows that the control measures(s) is (are) not capable of achieving the intended control, the food safety team shall modify and re-assess the control measure(s) and/or combination(s) of control measure(s).
The food safety team shall maintain the validation methodology and evidence of the capability of the control measure(s) to achieve the intended control as documented information.
NOTE: Modification can include changes in control measure(s) (i.e. process parameters, rigour and/or their combination) and/or change(s) in the manufacturing technologies for raw materials, end product characteristics, methods of distribution and intended use of the end products.
Hazard Control Plan (HACCP/OPRP plan) (Clause 8.5.4)
General (Clause 8.5.4.1)
The organization shall establish, implement and maintain a hazard control plan. The hazard control plan shall be maintained as documented information and shall include the following information for each control measure at each CCP or OPRP:
Food safety hazard(s) to be controlled at the CCP or by the OPRP.
Critical limit(s) at CCP or action criteria for OPRP.
Monitoring procedure(s).
Correction(s) to be made if critical limits or action criteria are not met.
Responsibilities and authorities.
Records of monitoring.
Determination of Critical Limits and Action Criteria (Clause 8.5.4.2)
Critical limits at CCPs and action criteria for OPRPs shall be specified. The rationale for their determination shall be maintained as documented information.
Critical limits at CCPs shall be measurable. Conformance with critical limits shall ensure that the acceptable level is not exceeded.
Action criteria for OPRPs shall be measurable or observable. Conformance with action criteria shall contribute to the assurance that the acceptable level is not exceeded.
Monitoring Systems at CCPs and for OPRPs (Clause 8.5.4.3)
At each CCP, a monitoring system shall be established for each control measure or combination of control measure(s) to detect any failure to remain within the critical limits. The system shall include all scheduled measurements relative to the critical limit(s).
For each OPRP, a monitoring system shall be established for the control measure or combination of control measure(s) to detect failure to meet the action criterion.
The monitoring system, at each CCP and for each OPRP, shall consist of documented information, including:
Measurements or observations that provide results within an adequate time frame.
Monitoring methods or devices used.
Applicable calibration methods or, for OPRPs, equivalent methods for verification of reliable measurements or observations.
Monitoring frequency.
Monitoring results.
Responsibility and authority related to monitoring.
Responsibility and authority related to the evaluation of monitoring results.
Actions When Critical Limits or Action Criteria Are Not Met (Clause 8.5.4.4)
The organization shall specify corrections (see 8.9.2) and corrective actions (see 8.9.3) to be taken when critical limits or action criterion are not met and shall ensure that:
The potentially unsafe products are not released.
The cause of nonconformity is identified.
The parameter(s) controlled at the CCP or by the OPRP is (are) returned within the critical limits or action criteria
Recurrence is prevented.
The organization shall make corrections in accordance with 8.9.2 and corrective actions in accordance with 8.9.3.
Implementation of the Hazard Control Plan (Clause 8.5.4.5)
The organization shall implement and maintain the hazard control plan, and retain evidence of the implementation as documented information.
Topic 6: Updating the Information Specifying the PRPs and the Hazard Control Plan (Clause 8.6)
Following the establishment of the hazard control plan, the organisation shall update the following information, if necessary:
Characteristics of raw materials, ingredients and product-contact materials.
Characteristics of end products.
Intended use.
Flow diagrams and descriptions of processes and process environment.
The organisation shall ensure that the hazard control plan and/or the PRP(s) are up to date.
Topic 7: Control of Monitoring and Measuring (Clause 8.7)
Evidence that the specified monitoring and measuring methods and equipment in use are adequate for the monitoring and measuring activities related to the PRP(s) and the hazard control plan.
The monitoring and measuring equipment used shall be:
Calibrated or verified at specified intervals prior to use.
Adjusted or re-adjusted as necessary.
Identified to enable the calibration status to be determined.
Safeguarded from adjustments that would invalidate the measurement results.
Protected from damage and deterioration.

Topic 8: Verification related to PRPs and the Hazard Control Plan (Clause 8.8)
Verification (Clause 8.8.1)
Establish, implement and maintain verification activities. The verification planning shall define the purpose, methods, frequencies and responsibilities for the verification activities.
The verification activities shall confirm that:
The PRP(s) are implemented and effective.
The hazard control plan is implemented and effective
Hazard levels are within identified acceptable levels
Input to the hazard analysis is updated
Other actions determined by the organization are implemented and effective.
The person verifying the activities should be different from the person responsible for monitoring the same activities.
Retain documented information and communicate the verification results.
Where verification is based on testing of end product samples or direct process samples and where such test samples show nonconformity, the product affected shall be handled as potentially unsafe. Apply corrective actions.
Analysis of Results of Verification Activities (Clause 8.8.2)
The food safety team shall conduct an analysis of the results of verification that shall be used as an input to the performance evaluation of the FSMS.
Topic 9: Control of Product and Process Nonconformities (Clause 8.9)
General (Clause 8.9.1)
Evaluate data derived from the monitoring of OPRPs and at CCPs by competent designated persons with the authority to initiate corrections and corrective actions.
Corrections (Clause 8.9.2)
Identification and Control of Affected Products (Clause 8.9.2.1)
Identify and control affected products regarding their use and release.
Establish, maintain and update documented information that includes:
A method of identification, assessment and correction for affected products to ensure their proper handling.
Arrangements for review of the corrections carried out.
Potentially Unsafe Products (Clause 8.9.2.2)
Identify and handle affected products as potentially unsafe.
Where Action Criteria for an OPRP are not Met (Clause 8.9.2.3)
Where action criteria for an OPRP are not met, the following shall be carried out:
Determination of the consequences of that failure.
Determination of the cause(s) of failure.
Identification of the affected products and proper handling.
Retain results of the evaluation as documented information.
Documented Information (Clause 8.9.2.4)
Retain documented information to describe corrections made on nonconforming products and processes, including:
The nature of the nonconformity.
The cause(s) of the failure.
The consequences as a result of the nonconformity.
Corrective Actions (Clause 8.9.3)
Evaluate the need for corrective actions.
Establish and maintain documented information specifying appropriate actions to identify and eliminate the cause of nonconformities, prevent a recurrence, and to return the process to control after a nonconformity is identified, including:
Reviewing nonconformities identified by customer and/or consumer complaints and/or regulatory inspection reports.
Reviewing trends in monitoring results that can indicate loss of control.
Determining the cause(s) of nonconformities.
Determining and implementing actions to ensure that nonconformities do not recur.
Documenting the results of corrective actions taken.
Verifying corrective actions taken to ensure that they are effective.
Handling of Potentially Unsafe Products (Clause 8.9.4)General (Clause 8.9.4.1)
Prevent potentially unsafe products entering the food chain, unless:
The food safety hazard(s) of concern is (are) reduced to the defined acceptable levels.
The food safety hazard(s) of concern will be reduced to identified acceptable levels prior to entering the food chain, or
The product still meets the defined acceptable level(s) of the food safety hazard(s) of concern despite the nonconformity
Evaluation for Release (Clause 8.9.4.2)
Products affected – evaluated.
Products failed to remain within critical limits – not released.
Products affected by failure to meet action criterion for OPRPs shall only be released as safe when any of the following conditions apply:
Evidence demonstrates that the control measures have been effective.
Evidence shows product conforms to the performance intended.
Sampling, analysis and/or other verification activities demonstrate that the affected products conform to the identified acceptable levels.
Retain documented information.
Disposition of Nonconforming Products (Clause 8.9.4.3)
Products that are not acceptable for release shall be:
Reprocessed or further processed within or outside the organisation to ensure that the food safety hazard is reduced to acceptable levels, or
Redirected for other use as long as food safety in the food chain is not affected, or
Destroyed and/or disposed as waste.

• Quiz 3 (10 questions)
• Performance Evaluation

Topic 1: Monitoring, Measurement, Analysis and Evaluation (Clause 9.1)
General Requirements (Clause 9.1.1)
Determine what needs to be monitored and measured.
Determine the methods to ensure valid results.
Determine when to perform the monitoring and measuring.
Determine when to analyse and evaluate the results.
Determine who shall analyse and evaluate the results.
Retain appropriate documented information as evidence of the results.
Evaluate the performance and the effectiveness of the FSMS.
Topic 2: Internal Audits (Clause 9.2)
Conducting Internal Audits (Clause 9.2.1)
Conduct internal audits at planned intervals.
To determine if the organisation conforms to the requirements for its own FSMS.
To determine if the organisation conforms to the requirements of the ISO 22000: 2018 standard.
To determine if the FSMS is effectively implemented and maintained.
Topic 3: Management Review (Clause 9.3)
General Requirements (Clause 9.3.1)
Review the organisation’s FSMS at planned intervals to ensure its continuing suitability, adequacy and effectiveness.
Management Review Input (Clause 9.3.2)
The status of actions from previous management reviews.
Changes in internal and external issues that are relevant to the FSMS, including changes in the organisation and its context.
Information on the performance and the effectiveness of the FSMS, including trends in:
Results of system updating activities.
Monitoring and measurement results.
Analysis of the results of verification activities related to PRPs and the hazard control plan.

• Improvement

Topic 1: Nonconformity and Corrective Action (Clause 10.1)
Requirements for the Occurrence of Nonconformities (Clause 10.1.1)
REACT – take action to control, correct and deal with the consequences.
EVALUATE – reviewing, determining the cause and if similar nonconformities exist or may occur.
IMPLEMENT any action needed.
REVIEW the effectiveness of the corrective action.
UPDATE the FSMS if necessary.
Corrective action shall be appropriate to the effects of the nonconformities encountered.
Requirements for Documented Information of Nonconformities (Clause 10.1.2)
Retain documented information as evidence of:
the nature of the nonconformities and any subsequent actions taken; and
the results of any corrective action.
Examples of Records
Corrective action report.
Corrective action register.
Corrective action trend analysis.
Topic 2: Continual Improvement
The organisation shall continually improve the suitability, adequacy and effectiveness of the FSMS.
Methods for Continual Improvement
Communication.
Management reviews.
Internal audits.
Analysis of results of verification activities.
Validation of control measures and combinations of control measures.
Corrective actions.
FSMS updating.
Topic 3: Updating the Food Safety Management System
Top management shall ensure that the FSMS is continually updated.
Updating activities shall be based on:
Input from communication, external and internal.
Input from other information concerning the FSMS.
Output from the analysis of results of verification activities.
Output from management review.
System updating activities shall be retained as documented information and reported as input to the management review.

• Quiz 4 (15 questions)
• The ISO 22002-1 Technical Standard

After completing this module, the learner will have a better understanding of the following requirements for establishing PRPs as per the Technical Specification for Food Manufacturing (ISO/TS 22002-1):
Topic 1: Establishing PRPs on Food Safety for Food Manufacturing (ISO/TS 22002-1) Learning Outcomes
Topic 2: The Purpose and Scope of the Technical Specification for Food Manufacturing
Topic 3: Summary of ISO/TS22002-1 Requirements

• The FSSC 22000 Additional Requirements Part I

After completing this module, the learner will have a better understanding of the following FSSC 22000 additional requirements:
Topic 1: A Brief Overview of the FSSC 22000 Additional Requirements Learning Outcomes
Topic 2: Additional Requirements PART 1: Clause 2.5.1 to Clause 2.5.6
Clause 2.5.1: Management of Services and Purchased Materials
Clause 2.5.2: Product Labelling
Clause 2.5.3: Food Defense
Clause 2.5.4: Food Fraud Mitigation
Clause 2.5.5: Logo Use
Clause 2.5.6: Management of Allergens

• The FSSC 22000 Additional Requirements Part II

Lesson 3: Additional Requirements PART 2: Clause 2.5.1 to Clause 2.5.6
Clause 2.5.7: Environmental Monitoring
Clause 2.5.8: Formulation of Products
Clause 2.5.9: Transport and Delivery
Clause 2.5.10: Storage and Warehousing
Clause 2.5.11: Hazard Control and Measures for Prevention of Cross-contamination
Clause 2.5.12: PRP Verification
Clause 2.5.13: Product Development
Clause 2.5.13: Product Development
Clause 2.5.15: Requirements for Organisations with Multi-site Certification

• Quiz 5 (5 questions)