Mr Matunzeni
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Everything you need to achieve food safety certification
HACCP TO GFSI: MAKING THE TRANSITION
1 6 5 2 6 W. 7 8 t h S t r e e t • t e l e p h o n e : 8 0 0 - 7 4 6 - 3 1 7 4 • s a l e s @ 2 2 0 0 0 - t o o l s . c o m • w w w. 2 2 0 0 0 - t o o l s . c o m
HACCP to GFSI
Starting with HACCP Many food manufacturers have HACCP and GMPs in place. How does the company make the transition? Find the right certification scheme for you: A) FSSC 22000: Worldwide recognition, and quickly growing in popularity. For food manufacturers, the requirements for this scheme are based on the two standards: ISO 22000 and ISO/TS 22002-1 B) SQF: For food manufacturers, processors, distributors and brokers, this scheme is defined in the SQF Code, Version 7. C) ISO 22000: This is not a GFSI recognized scheme (outside of its use in the FSSC scheme) but applies to all organizations in the food chain. See complete list of GFSI recognized schemes A company with HACCP and GMPs already in place will need to: • Implement the Management System processes and procedures • Compare current GMPs with requirements for Prerequiste Programs (PRPs) and bridge any gaps • Compare the current HACCP program with requirements and bridge any gaps
Vi n c a , L L C!
HACCP to GFSI
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The certification schemes require processes to manage all aspects of food safety throughout the organization, including: • Management Responsibility • Communication • Emergency Preparedness • Resource Management • Verification planning • Traceability • Control of Nonconformity • Validation • Control of Monitoring and Measuring • Internal Audits & Corrective Actions Implementing the Management Systems Processes and Procedures • Learn what is required by the standard • Compare requirements to current processes • Modify and improve on current processes to meet requirements • Document the process, establish records and train personnel The management systems processes are used to manage food
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Everything you need to achieve food safety certification
HACCP TO GFSI: MAKING THE TRANSITION
1 6 5 2 6 W. 7 8 t h S t r e e t • t e l e p h o n e : 8 0 0 - 7 4 6 - 3 1 7 4 • s a l e s @ 2 2 0 0 0 - t o o l s . c o m • w w w. 2 2 0 0 0 - t o o l s . c o m
HACCP to GFSI
Starting with HACCP Many food manufacturers have HACCP and GMPs in place. How does the company make the transition? Find the right certification scheme for you: A) FSSC 22000: Worldwide recognition, and quickly growing in popularity. For food manufacturers, the requirements for this scheme are based on the two standards: ISO 22000 and ISO/TS 22002-1 B) SQF: For food manufacturers, processors, distributors and brokers, this scheme is defined in the SQF Code, Version 7. C) ISO 22000: This is not a GFSI recognized scheme (outside of its use in the FSSC scheme) but applies to all organizations in the food chain. See complete list of GFSI recognized schemes A company with HACCP and GMPs already in place will need to: • Implement the Management System processes and procedures • Compare current GMPs with requirements for Prerequiste Programs (PRPs) and bridge any gaps • Compare the current HACCP program with requirements and bridge any gaps
Vi n c a , L L C!
HACCP to GFSI
1
The certification schemes require processes to manage all aspects of food safety throughout the organization, including: • Management Responsibility • Communication • Emergency Preparedness • Resource Management • Verification planning • Traceability • Control of Nonconformity • Validation • Control of Monitoring and Measuring • Internal Audits & Corrective Actions Implementing the Management Systems Processes and Procedures • Learn what is required by the standard • Compare requirements to current processes • Modify and improve on current processes to meet requirements • Document the process, establish records and train personnel The management systems processes are used to manage food