The basic outline for implementing ISO22000.
The company must carry out the following activities in the sequence below:
1. Appoint a food safety team
2. Establish Pre-Requisite Programmes (PRPs). (including but not limited to hand hygiene, medical screening, cleaning & sanitation activities, laundry of workwear, hairnets, pest control etc.)
3. establish work instructions / procedures / charts / posters (whatever feasible) and start maintaining PRP monitoring and verification records on continual basis.
4. Once PRPs are established, the company should then develop specifications for all raw materials (including ingredients, utilities, primary packaging, product contact materials) - these should have references to the national or international standards where appropriate for justification.
5. Establish specifications for all end products - Including the expected/intended uses of the end products
6. For each product/product category/production line the food safety team should prepare and do on-site verification of a flow diagram showing all inputs and outputs from start to end. (including in-points of utilities and exit-points of process wastes)
7. Using the above preliminary information the company should then identify all potential food safety hazards (Chemical, Physical, Biological and other) for each product/category/production line and should list down all the potential hazards.
9. Each hazard then should be considered to assess the level of risk associated with. The methodology to assess the hazards should be defined (Generally traditional risk assessment charts are used for this purpose.)
10. Establish what level of hazard is acceptable for each particular hazard.
11. Once the acceptable levels for all hazards are known, cosider available CM (control measure) or combinations of CMs to keep that particular risk under acceptable limit.
12. This can be done by either Operational Pre-Requisite Programmes (oPRPs) OR by establishing a HACCP Plan.
13. Each CM or combination of CMs to address the particular hazard must be selected by using a defined methodology. (traditional or customized Codex decision tree).
14. The company should Validate the CM or combinition of CMs before applying them in order to confirm that the the particular CM or combination of CMs is capable to prevent the intended hazard or is capable to reduce the intended hazard to the defined acceptable level.
5. Once the validation confirms that the hazard will be prevented or reduced effectively the company should document and implement the control measures accordingly.
16. Once implemented the system need to be verified periodically and records of verification should be maintained.
17. The company should periodically review, update and improve the system accordingly.