Hello Dinesh,
Good news: You are ISO 9001 certified ! So it won't be too difficult
to go to ISO 22000, as you have also HACCP running... You have
already everything to succeed !
I strongly recommend not to have two manuals. It is easier to manage...
Remember that the ISO 22K is not like HACCP, you do not start from
the process already existing but from the begining e.g.
characterization of the raw material and other inputs to your system,
and the finished products, then you define what you want to achieve.
Based on this, you perform a risk assessment where you determine the
necessary elements (control measures and effect) to manage the
hazards. At last, you make your procedures and process... This can
even help you to review your current flow process and improve it !
The main issues are
> To define CLEAR e.g. quantifiable and relevant policy and targets
related to food safety.
> You shall also be attentive about the Prerequisites Program - You
need to stress that it is the key stone of your program and clearly
define what it is, what are the elements... and to ensure a strong
commitment for their good operational conditions...
> To integrate the hazard / risk assessment, targets establishment
and control measures validation:
Please be aware that you need a tough job by collecting information
(legal and technical) but also to keep it in records (maybe through a
ISO document).
The validation of the control measures is based on specifying the
effect on the hazard and to prove it.
> Change the mentality on HACCP: it is not (and has never been) the
miracle solution.
You need to change the format of the CCP determination form to
integrate the PRP, oPRP and CCP into one document. This doc can be
global to your different lines, AS YOU DO NOT START FROM THE PROCESS
STEPS BUT FROM THE CONTROL MEASURES... then you can go more
specifically to the different processes.
Some people talk about "light" HACCP...Well, here, you come back to
the "true" HACCP: CCP is the step where you can dramatically
eliminate the hazard through your control, underlining a continuous
control...
>Transition ISO 9001 / ISO 22K: Not a big deal, as they provide the
equivalents in their guidance for implementation.
Just be sure you define the external AND internal communication, as
well as the "Emergency Preparedness Response" such as initiating a
mock recall or some Incident Scenarios. Furthermore, define clearly
what is an "incident" for your company.
About product development / prod planning - Be sure that you
integrate the risk assessment into your procedure...
> Traceability - You can try to get the draft of the ISO 22005, but
it is not really valuable...
You can find more interesting guidance from the Net and do not
believe the people that say you have to implement RFID to meet ISO or
EU requirements.
> Training of the people - Ensure the person in charge of the CCPs
monitoring are properly trained and aware of their responsibilities.
As well as the other people in the staff !! You need to prepare the
members of the food safety team to perfectly understand the different
concepts from ISO 22K, such as oPRP... They shall be ready to answer
the assessors !
I am sorry if I am not enough clear but it needs some time to go
deeper, and it would be better to see your process first.
Anyway, mainly the ISO 22000 follows the Codex guidelines for food
hygiene. You could also follow the Codex Code of Practice for fishery
products as it is referenced in the ISO.
I would recommend you to visit the ProCert website - www.procert.ch
where you can find some interesting documentation on ISO 22000
implementation.
Hope I could help you. If you need more support, do not hesitate to
contact me.
Kind regards,
Dipl. Ing. Remi Michalowski
Deputy General Manager IQA Food Processing
PT. Centralpertiwi Bahari - Lampung, Indonesia
HP + 62 815 4040 484
CPB - Integrated Shrimp Farming. "From Pond to Plate"
A CPP Company. Member of Charoen Pokphand Group
On Sep 18, 2006, at 1:17 PM, Fishpro Pvt Ltd wrote:
> Dear Remi Michalowski,
>
>
>
> Thank you very much for replying my inquiry.
>
> Yes we are ISO 9000 certified and we used ISO 9000 for Food
> industries as our reference when developing the system.
>
> How you cope up the comments elements in both ISO 9000 and ISO 22
> 000? Do you have one manual or two manuals?
>
> Is it possible to have an outlook of your ISO 22 000 project if it
> is not disturbing your confidentiality. (Not the manual but step
> wise activities you have followed)
>
>
>
> Look forward for your invaluable responses.
>
>
>
> Thanking you
>
>
>
> Regards
>
> Dinesh Dhammika
>
> Ensis Fishing Pvt Ltd,
>
> Male
>
>
>
>
>
>
>
> From: Remi Michalowski [mailto:remi.michalowski@cpp.co.id]
> Sent: Monday, September 18, 2006 10:26 AM
> To: Fishpro Pvt Ltd
> Cc: seafood@ucdavis.edu
> Subject: Re: ISO 22 000
>
>
>
> Hi Dinesh,
>
>
>
> If you are interested, we have started and passed the first step in
> August. The second stage will occur in December 2006.
>
>
>
> What do you want to know? Are you already ISO 9001?
>
>
>
> Rgds.
>
>
>
> Dipl. Ing. Remi Michalowski
>
> Deputy General Manager IQA Food Processing
>
> PT. Centralpertiwi Bahari - Lampung, Indonesia
>
> HP + 62 815 4040 484
>
>
>
> CPB - Integrated Shrimp Farming. "From Pond to Plate"
>
> A CPP Company. Member of Charoen Pokphand Group
>
>
>
>
>
>
> On Sep 18, 2006, at 11:50 AM, Fishpro Pvt Ltd wrote:
>
>
>
>
> Hi,
>
> We are planning to certify our new factory (EU approved Facility
> process Tuna for EU, Asia pacific and Japan) under the ISO 22 000
> and like to share invaluable experiences on ISO 22 000 application
> in fish processing from all over the globe.
>
> Have a good day
>
> Thanking you,
>
> Dinesh Dhammika,
>
> Quality Assurance Manager,
>
> Ensis Fishing Pvt Ltd,
>
> Male
>
> Maldives
>
>
>
>
>
>
>
This archive was generated by hypermail 2b29 : Mon Sep 18 2006 - 09:19:43 PDT