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1 • Problems in food supply chains • Need for harmonisation • No standard for all stakeholders in the food supply chain • Integration Food Safety in management systems (ISO9001, ISO-14001) Requirements for Food Safety Management System (FSMS) ระบบการจัดการความปลอดภัยอาหาร Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 • Sudan Dyes Contamination in UK 2003-2005 • Sudan dyes are red dyes that are used for colouring: Solvents, Oils Waxes, Petrol, and Shoe and Floor polishes • Academic debate is divided – but some suggests that Sudan Dyes are Carcinogenic • Sudan dyes are not allowed to be added to food in the UK and the rest of the EU • Financial Loss (£ 100 Million) • UK: BRC (British Retailer Consortium) • German/France : IFS (International Food Standard) • Australia : SQF (Safe Quality Food) • USA : HACCP • Netherlands : RVA (?) – Loss of Public Confidence – Loss of Potential Future Business – Loss of Reputation for Good Companies • Final Cost is Unknown Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Communicating within the food Supply Chain Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 WHY ISO-22000? Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 • No standard for all stakeholders in the food supply chain • HACCP (Codex) not content of management system elements like ISO 9001 • From Farm to Table • From Farm to Fork • Primary production to Final consumption pesticides Food Supply fertilisers Chains animal feed packaging chemical processing utilities machines breeding fishing farming fish dairy growing slaughtering deboning chemical products meat fruit / vegetables / grains services transport / storage HACCP Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 chemical products fresh / frozen meat fresh / frozen fish short/long shelf life fresh dairy fresh/fro zen fruit/ vegetables processed food distribution / sales / consuming Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Characteristics of ISO-22000 • • • • • • • Food%Safety%Management%System%standard% Scope:%all%suppliers%of%the%food%supply%chain Supply%chain%approach Clear%description%/%requirements%for%hazard%analysis Requirements%for%communication Clear%requirements%for%validation,%verification,%change%control Relevant%hazards:%control%by%CCP’s%and%Operational%PRP’s% (OPRP) • No%list%of%specific%good%practices%included • Additional requirements clients like retail 10 • Key elements to ensure food safety along the food chain to final consumption • Interactive communication • System management • Pre-requisite programmes • HACCP principle – Part of certification scheme or technical specification – Assessed by CB or client Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 11 elements of ISO-9001:2008 12 • Codex'Alimentarius:' Verification HACCP'System'and' Guidelines'for'its' application Management% •GAP,GMP,GDP,'GRP’sSystem%elements •Codex'Alimentarius:' General'Principles'of' Food Hygiene'(CAC/RCP'1) HACCP%principles% (Codex%Alimentarius) Pre-requisite program(s) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Monitoring & Corrective actions Improvement -Planning & Validation realization of Hazard of safe products Identification Control -Risk -requirements measures assesment PRP’s Implementation CCP’s operational PRP’s Control measures Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 13 14 ISO%22000 The%standard%&%its% content มอก.-22000-2548 (ประกาศกระทรวงฯ ฉ.3441 พศ 2548) Scope Normative%references Terms%and%definitions Food%safety%management%system%(FSMS) Management%responsibility% Resource%management% Planning%and%realization%of%safe%products Validation,%verification,%and%improvement%of%FSMS Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 15 1.Scope This International Standard specifies requirements to enable an organization • to plan, implement, operate, maintain and update a food safety management system • to demonstrate compliance with applicable statutory and regulatory food safety requirements • to evaluate and assess customer requirements in order to enhance customer satisfaction, • to effectively communicate food safety issues • to ensure that the organization conforms to its stated food safety policy • to seek certification or registration of its food safety management system Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 16 1.Scope 2.Normative reference - ISO 9000:2000, Quality Management Systems- Fundamental and Vocabulary Terms and definitions 3.1%Food%safety 3.10%Critical%control%point%(CCP) 3.2%Food%chain 3.11%Critical%limit%(CL) 3.3%Food%safety%hazard 3.12 Monitoring 3.4%Food%safety%policy 3.13%Correction 3.5%End%product 3.14%Corrective%action 3.6%Flow%diagram 3.15%Validation 3.7%Control%measure 3.16%Verification 3.8%%Prerequisite%programme (PRP) 3.17%Updating 3.9%%Operational%prerequisite% programme (oPRP) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 17 Food safety management system Food safety management system 4.1 General requirements - communication - outsources* 4.2 Documentation requirements 4.2.1 General - scope, policy, aim, documented procedures* *4.2.2 Document control *4.2.3 Record control 4.2 Documentation requirements 4.2.1 General - food safety policy and related objectives - documented procedures and record *4.2.2 Document control *4.2.3 Record control - External documents e.g Specification, Recipes, Artwork, for packaging, Legislation, Code of practices, Equipment manuals, HACCP plan and documents - Documents e.g paper, electronic formats * Where an organization chooses to outsource any process that may affect end product conformity, the organization shall ensure control over such processes Control of such outsourced processes shall be identified and documented within the food safety management system * Shall be Documented procedures (1, 2) 18 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 19 Food safety management system 4.2.2 Document control A documented procedure shall be established to define the controls needed a) to approve documents for adequacy prior to issue, b) to review and update documents as necessary, and re-approve documents, c) to ensure that changes and the current revision status are identified, d) to ensure that relevant versions of documents are available at points of use, e) to ensure that documents remain legible and readily identifiable, f) to ensure that relevant documents of external origin are identified and their distribution controlled, and g) to prevent the unintended use of obsolete documents, and to ensure that they are suitably identified Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 20 Record control Complete records No liquid paper Cross mark with signature Record keeping Storage Destroy Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 21 Management responsibility 5.1 Management commitment 5.2 Food safety policy 5.3 Food safety management system planning 5.4 Responsibility and authority 5.5 Food safety team leader 5.6 Communication 5.6.1 External communication 5.6.2 Internal communication 5.7 Emergency preparedness and response* 5.8 Management review 5.8.1 General 5.8.2 Review input 5.8.3 Review output * shall be procedure 22 Quality Policy It is policy of this company to provide its customer high quality products 100% ontime delivery and over improving levels of satisfaction ABC Corp is dedicated to the continual improvement of its products, services and the company itself, through process control, employee empowerment and management commitment Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 High quality products • Quality index data 100% on-time delivery • Delivery history data Customer satisfaction • Customer complaint data Continual improvement • Internal audit report Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 23 Intention Unintentional Sabotage / Terrorism (Food defense) Natural disaster ; Flood, Hurricane, Tsunami, earthquake Strike / Mob Pandemic / Outbreak; Bird flu, Influenza 2009 24 6.Resource management 6.1 Provision of resources 6.2 Human resources 6.2.1 General 6.2.2 Competence, awareness and training 6.3 Infrastructure 6.4 Work environment Disruption ; Power cut, no water, no steam, ammonia leak, IT failure Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 25 7.Planning and realization of safe products 26 7.2.2 The PRPs shall 7.1 General 7.2 Prerequisite programmes (PRPs) 7.3 Preliminary steps to enable hazard analysis 7.4 Hazard analysis 7.5 Establishing operational PRPs (OPRPs) 7.6 Establishing the HACCP plan 7.7 Updating of preliminary information and documents specifying the PRP(s) and the HACCP plan 7.8 Verification planning 7.9 Traceability system 7.10 Control of non-conformity a) be appropriate to the organizational needs with regard to food safety, b) be appropriate to the size and type of the operation and the nature of the products being manufactured and/or handled, c) be implemented across the entire production system, either as programmes applicable in general or as programmes applicable to a particular product or operational line, and d) be approved by the food safety team *องค์กรต้องชี้แจงข้อกฎหมายและข้อกำหนดข้อบังคับที่เกี่ยวข้อง Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 27 7.2.3 The PRPs a) construction and lay-out of buildings and associated utilities; b) lay-out of premises, including workspace and employee facilities; c) supplies of air, water, energy and other utilities; d) supporting services, including waste and sewage disposal; e) the suitability of equipment and its accessibility for cleaning, maintenance and preventative maintenance; f) management of purchased materials (e.g raw materials, ingredients, chemicals and packaging), supplies (e.g water, air, steam and ice), disposals (e.g waste and sewage) and handling of products (e.g storage and transportation); g) measures for the prevention of cross contamination; h) cleaning and sanitizing; i) pest control; j) personnel hygiene; k) other aspects as appropriate Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 28 7.3 Preliminary steps to enable hazard analysis 7.3.1 General 7.3.2 Food safety team 7.3.3 Product characteristics 7.3.3.1 R/Ms*, ingredients and product contact materials 7.3.3.2 Characteristics of end products 7.3.4 Intended use 7.3.5 Flow diagrams, process steps and control measures 7.3.5.1 Flow diagrams (rework, reprocess, input/output) 7.3.5.2 Description of process steps and control measures *origins Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 29 7.4 Hazard analysis 7.4.1 General 7.4.2 Hazard identification and determination of Ac levels 7.4.3 Hazard assessment 7.4.4 Selection and assessment of control measures* (a - g) 7.5 Establishing operational PRPs (OPRPs) 7.6 Establishing the HACCP plan * 7.4.4มีทั้งหมด7 ข้อ (a-g) ที่ใช้เป็นเกณฑ์ตัดสินใจว่าเป็น OPRP หรือ CCP 30 7.4.4 Logical approach a) its effect on identified food safety hazards relative to the strictness applied; b) its feasibility for monitoring; c) its place within the system relative to other control measures; d) the likelihood of failure in the functioning of a control measure or significant processing variability; e) the severity of the consequence(s) in the case of failure in its functioning; f) whether the control measure is specifically established and applied to eliminate or significantly reduce the level of hazard(s); g) synergistic effects Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 31 7.5 The OPRPs shall be documented and shall include a) food safety hazard(s) to be controlled by the programme (see 7.4.4); b) control measure(s) (see 7.4.4); c) monitoring procedures that demonstrate that the operational PRPs are implemented; d) corrections and corrective actions to be taken if monitoring shows that the operational PRPs are not in control (see 7.10.1 and 7.10.2, respectively); e) responsibilities and authorities; f) record(s) of monitoring Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 32 7.6 Establishing the HACCP plan *7.6.1 HACCP plan *7.6.2 Identification of CCPs *7.6.3 Determination of critical limits for CCPs *7.6.4 System for the monitoring of CCPs *7.6.5 Action when monitoring results exceed CLs 7.7 Updating of preliminary information and documents specifying the PRP(s) and the HACCP plan 7.8 Verification planning 7.9 Traceability system 7.10 Control of non-conformity * Shall be Documented procedures (3) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 33 7.6.1 HACCP plan 34 7.10 Control of non-conformity* *7.10.1 Corrections *7.10.2 Corrective actions 7.10.3 handling of potentially unsafe products a) food safety hazard(s) to be controlled at the CCP (see 7.4.4); b) control measure(s) (see 7.4.4); c) critical limit(s) (see 7.6.3); d) monitoring procedure(s) (see 7.6.4); e) corrections and corrective action (s) to be taken if critical limits are exceeded (see 7.6.5); e) responsibilities and authorities; f) record(s) of monitoring 7.10.3.1 General 7.10.3.2 Evaluation for release 7.10.3.3 Disposition of nonconforming products *7.10.4 Withdrawals * Process specification / Product specification * shall be Documented Procedure (4,5,6) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 35 36 8.Validation, verification and improvement of FSMS 8.1 General 8.2 Validation of control measure combinations 8.3 Control of monitoring and measuring 8.4 Food safety management system verification *8.4.1 Internal audit 8.4.2 Evaluation of individual verification results 8.4.3 Analysis of results of verification activities 8.5 Improvement 8.5.1 Continual improvement 8.5.2 Updating the food safety management system Update (8.5.2) Verification (8.4.3) Validation (8.2) * Shall be Documented procedures (7) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 37 • The%Management%System “Stuff%”%%_ Clauses%1%– • Pre_Requisite%Programmes%(PRP)%_ Clause%7.2 • HACCP%%%_ Clauses%7.3%– 7.7 Validation,'verification' and'improvement''of' FSMS'(8) Customer Management' responsibility(5) Requirements Input Planning'and' realization'of' safety'product' (7) Resource' management' (6) Output Customer FSMS'(4) 38 • • • • Annex%A:%cross%reference%with%ISO_9001 Annex%B:%cross%reference%with%HACCP%principles Annex%C:%examples%codes%of%practices%and%control%measures Guideline:%guidance%on%the%use%of%the%standard%Normative% references Satisfaction Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 39 How'can'ISOR22000'help'the'food'industry? • Improvement of assurance food safety in the whole chain • International harmonisation • Prevention of overlap of standards / audits • Reduction time and costs • Improvement of quality of audits • Independent assessments for conformity statements and as tool for continuous improvement Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 40 ISO 9001 and ISO 22000 ISO'9001:2008 ISO'22000:2005 Quality%Management%System Food%Safety%Management%System (FSMS) (QMS) Customer satisfactions Consumer satisfactions (Food (Quantity, Quality and Delivery) safety products along to Food chain) For all business For food supply chain and food manufacturer (Industry, manufacturer, service) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 41 42 methods for Control Measures CCP PRPs •Basic%conditions% and%activities •PRPs%don’t% need%validation% but%their% effectiveness% shall%be%verified% periodically •GMP,%GHP,% GDP,%GVP Operational' PRPs •Control%measure •Monitoring% procedure •Correction/correcti ve%action% •No%CL%(Target% value) HACCP'Plan' &'its'CCP OPRP •Control%measures •Monitoring% procedure •Correction/correcti ve%action •ISO22000-7.6 •CL PRP Basic hygiene, GMP, minimum legal requirements •ISO22000-7.5 •ISO22000%_ 7.2 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 43 • ISO-22000:2005, para 3.8 : PRP , prerequisite programme (food safety) basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain (3.2) suitable for the production, handling and provision of safe end products (3.5) and safe food for human consumption NOTE The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization (see Annex C) Examples of equivalent terms are: Good Agricultural Practice (GAP), Good Veterinarian Practice (GVP), Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP), Good Production Practice (GPP),Good Distribution Practice (GDP) and Good Trading Practice (GTP) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 44 • ISO-22000:2005, para 3.9: operational PRP (OPRP) operational prerequisite programme PRP (3.8) identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards (3.3) to and/or the contamination or proliferation of food safety hazards in the product(s) or in the processing environment • ISO22000:2005, para 3.10 CCP, critical control point (food safety) step at which control can be applied and is essential to prevent or eliminate a food safety hazard (3.3) or reduce it to an acceptable level Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 45 46 • approaches for determination of OPRP and CCP Risk Assessment (Severity & Occurance) of identified hazards severity – ! PRP – ! OPRP or CCP Answer the question of 7.4.4 (a –g) High (ICU-death) Medium (Admit –ICU) Low (meet doctor) 7.4.4 Selection and assessment of control measures Low (6-12 months) Total score > 18 ! CCP Total score < 18 ! OPRP Using Decision tree (Q1-Q4) combined with questions ( 7.4.4) Y-Y or Y-N-Y-N ! CCP Y-N-Y-Y or Y-N-N ! OPRP / PRP Y-N-N ! PRP Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Medium High (1-6 months) (every month) likelihood of Occurrence 1-3 control by PRP 4-9 control by OPRP / CCP Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 47 a) its effect on identified food safety hazards relative to the strictness applied; b) its feasibility for monitoring (e.g ability to be monitored in a timely manner to enable immediate corrections); c) its place within the system relative to other control measures; d) the likelihood of failure in the functioning of a control measure or significant processing variability; e) the severity of the consequence(s) in the case of failure in its functioning; f) whether the control measure is specifically established and applied to eliminate or significantly reduce the level of hazard(s); g) synergistic effects (i.e interaction that occurs between two or more measures resulting in their combined effect being higher than the sum of their individual effects) Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 48 Example: 7.4.4 (a – g) Control measure a b c d e f g Total OPRP CCP Control temperature of cold storage tank Pasteurization 2 14 ✓ - 3 3 18 - ✓ < 18 = OPRP > 18 = CCP Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Risk%likelihood%of%Occurrence* Health risk assessment model High Sa Mi Ma Cr Medium Sa Mi Ma Ma Low Sa Mi Mi Mi Neg Sa Sa Sa Sa Medium High Low 49 Q1 – Do control preventive measure(s) exist ? Q2 – Is the step specifically designed to eliminate or reduce the likely occurrence of the identified Hazard to an acceptable level? Q3 – Could contamination with identified hazard(s) occur in excess of acceptable level or would these increase to unacceptable levels? Q4 – Will a subsequent step eliminate identified hazards or reduce the likely occurrence of a hazard to an acceptable level(s)? Severity%of%Consequences *inversely%proportional%to%the%degree%of%control 49 Sa%– Satisfactory%(negligible) Mi%– Minor Ma%– Major Cr%– Critical Asst.Prof.Dr.Suthat Surawang - QA-NLU2018-ISO22000 Modify'steps'in'the' Process'or'Product Start Q1 N Q1a Decision Tree (HACCP) 50 Asst.Prof.Dr.Suthat Surawang - QA-NLU2018-ISO22000 51 Y Q1 a+b Y N Q2 Q3 51 Q4 52 Y Q1a N Q2 +f Stop* N N Not'CCP Stop* Q3 d+e CCP Y N N Y N CCP Modify'steps'in'the' Process'or'Product Start Y Y 50 N OPRP Y Y N *Proceed%to%the%next%step Q1a%–Is%this%step%necessary%to%control%for%safety? Asst.Prof.Dr.Suthat Surawang - QA-NLU2018-ISO22000 Q4 c+g Y *Proceed%to%the%next%step Q1a%–? 52 Asst.Prof.Dr.Suthat Surawang - QA-NLU2018-ISO22000 Sample: Determination of CCP and OPRP Steps Hazards Receiving B: bacteria C: Antibiotic P: stone Pasteurization B: bacteria C: Antibiotic P: 53 53 Q1 Q2 Q3 Q4 CCP / oPRP ✓ ✗ ✓ ✓ oPRP ✓ ✓ - - CCP ✓ ✓ - ✗ ✓ - ✗ - - CCP - 54 • What are the differences between PRP and OPRP and HACCP-plan Purposes'of'the'control'measure PRP OPRP CCP Maintenance%the%basic( generic)% hygienic%condition%and%activities Yes No No Controlling%hazards%identified%by%hazard% analysis%and%need%to%be%controlled No Yes Yes Validation%is%required No Yes Yes Monitoring%and%record%are%required No Yes Yes Correction%/%corrective%action N/A out%of% control >CL Control%measure Asst.Prof.Dr.Suthat Surawang - QA-NLU2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 55 • Correction Action to eliminate a detected nonconformity • Corrective action – Action to eliminate the cause of a detected nonconformity or other undesirable situation – Prevent recurrence • Preventive action – Prevent occurrence Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 General% Likelihood% Preventive control control control Withdrawal & Recall 56 • Withdrawal – any measure aimed at preventing the distribution, display and offer of a product dangerous to the consumer – any measures aimed at achieving the return of out-of specification or unfit products from customers, but not from final consumers • Recall – any measure aimed at achieving the return of a dangerous product that has already been supplied or made available to consumers by the producer or distributor – any measures aimed at achieving the return of an unfit product from customers and final consumer Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 57 Verification & Validation Are$we$doing$the$right$things? Validation Literature Our%plans Monitoring Verification & Validation Monitoring • During%operation • Documenting%that%control%measure%functions% as%intended Verification • After%operation • Documenting%that%monitoring%work • Degree%of%intended%control%has%been%delivered Validation • Prior%to%operation • Documenting%that%control%measure%is%capable%of% delivering%the%need%effects 58 Are$we$doing$things$right$? Verification Our%plans Our%Activities Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 59 60 • Documentation for ISO22000:2005 (shall in clauses) Total Documented Procedure Document Record Food Safety Management System 14 Management Responsibility 26 1* Resource Management 0 Planning and realization of safe products 107 20 Validation, verification and improvement of FSMS 39 Total 193 13 30 Shall in clauses Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 * procedure Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 61 • ISO22000:2005 (document review guide) • ISO22000:2005 (document review guide) • Documented Procedure • • • • • • • • • • 62 • Documented Procedure Document%Control Food%Safety%Records Management%Responsibility Competence,%Awareness,%and%Training Job%Descriptions Prerequisite%Programs Hazard%Analysis%Preparation Hazard%Analysis HACCP%Plan%Management Purchasing • • • • • • • • • • • Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000 Supplier%Evaluation Receiving%and%Inspection Manufacturing Identification,%Labeling,%and%Traceability Control%of%Monitoring%and%Measuring Control%of%Nonconforming%Product Internal%Audit%and%System%Validation Corrective%Action Continuous%Improvement Product%Recall Emergency%Preparedness%and%Response Asst.Prof.Dr.Suthat Surawang - QA-NLU-2018-ISO22000
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