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FSMS ©Geo Anfield Solution ISO 22000 ISO 22000:2005 SISTEM MANAJEMEN KEAMANAN PANGAN UNIVERSITAS PEMBANGUNAN
FSMS
©Geo Anfield Solution
ISO 22000
ISO 22000:2005
SISTEM MANAJEMEN KEAMANAN PANGAN
UNIVERSITAS PEMBANGUNAN
NASIONAL “VETERAN” JAWA
TIMUR
AWARENESS
JUNI 2018
Persyaratan Untuk Setiap Organisasi
Dalam Rantai Pangan
By: Edy Hariyono
www.geoanfield.com
w w w . g e o a n f i e l d . c o m
Okt 2014
© Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution ISO 22000 PENDAHULUAN OUTPUT TRAINING  Memahami konsep keamanan pangan dan
FSMS
©Geo Anfield Solution
ISO 22000
PENDAHULUAN
OUTPUT TRAINING
 Memahami konsep keamanan pangan dan kerangka Sistem Manajemen
Keamanan Pangan ( SMKP )
 Mengerti semua persyaratan ISO 22000:2005
 Memahami bentuk implementasi di Organisasi yang memenuhi
persyaratan Keamanan Pangan
 Memahami dokumentasi yang memenuhi persyaratan ISO 22000:2005
Okt 2014
©
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2
FSMS ©Geo Anfield Solution ISO 22000 Pengertian ISO Organisasi Internasional untuk Standardisasi (bahasa Inggris:
FSMS
©Geo Anfield Solution
ISO 22000
Pengertian ISO
Organisasi Internasional untuk
Standardisasi (bahasa Inggris: International
Organization for Standardization), atau
disingkat ISO adalah badan penetap standar
internasional yang terdiri dari wakil-wakil dari
badan standardisasi nasional setiap negara.
Okt 2014
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FSMS ©Geo Anfield Solution ISO 22000 Pengertian ISO 22000 ISO 22000 merupakan sebuah standar yang
FSMS
©Geo Anfield Solution
ISO 22000
Pengertian ISO 22000
ISO 22000 merupakan
sebuah standar yang
dikembangkan oleh
International Organization
for Standardization yang
berhubungan dengan
keamanan pangan.
Okt 2014
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FSMS ©Geo Anfield Solution ISO 22000 INTRODUCTION Logic Sequence for Application of HACCP 1. Assemble
FSMS
©Geo Anfield Solution
ISO 22000
INTRODUCTION
Logic Sequence for Application of HACCP
1. Assemble HACCP Team
2. Describe Product
3. Identify Intended Use
4. Construct Flow Diagram
5. On-Site Confirmation of Flow Diagram
6. Conduct Hazard Analysis
7. Determine The Critical Control Points (CCP)
8. Establish Critical Limit
9. Establish Monitoring System
HACCP
10. Establish Corrective Actions
11. Establish Verification Procedures
Quality
Corrective
12. Establish Documentation an Record Keeping
Audit
Action
Rework
Hold and
Product
Control
Release
Recall
Equipment
Storage and
Consumer
Good Lab
Calibration
Transport
Response
Practice
Control of
Allergen
Foreign Obj
Weight
Identification
Operation
Control
Prevention
Control
& Traceability
Label
Shelf Life
Consumer
Incoming
Supplier
Specification
Design
Evaluation
Testing
Inspection
Quality Mgt
Utilities
Equipment
Waste
Product
Maintenance
Sanitation
Pest Control
Management
Design
Disposal
Development
Quality Mgt
Document
Emergency
House-
Plant
Training
Hygiene
Zoning
System
Control
Preparedness
keeping
Structure
Okt 2014
5
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution ISO 22000 INTRODUCTION HACCP Quality Corrective Audit Action Rework Hold and
FSMS
©Geo Anfield Solution
ISO 22000
INTRODUCTION
HACCP
Quality
Corrective
Audit
Action
Rework
Hold and
Product
Communication
Control
Release
Recall
Equipment
Storage and
Consumer
Good Lab
Calibration
Transport
Response
Practice
Control of
Allergen
Foreign Obj
Weight
Identification
Operation
Control
Prevention
Control
& Traceability
Label
Shelf Life
Consumer
Incoming
Supplier
Specification
Design
Evaluation
Testing
Inspection
Quality Mgt
Utilities
Equipment
Waste
Product
Maintenance
Sanitation
Pest Control
Management
Design
Disposal
Development
Management System
Quality Mgt
Document
Emergency
House-
Plant
Training
Hygiene
Zoning
System
Control
Preparedness
keeping
Structure
Okt 2014
6
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution ISO 22000
FSMS
©Geo Anfield Solution
ISO 22000

INTRODUCTION

Communication Management System
Communication
Management System

Okt 2014

© Copyright Geo Anfield Solution

7

FSMS ©Geo Anfield Solution ISO 22000 Komunikasi Dalam Rantai Pangan Okt 2014 © Copyright Geo
FSMS
©Geo Anfield Solution
ISO 22000
Komunikasi Dalam Rantai Pangan
Okt 2014
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution ISO 22000 ISO 22000 flowchart Communication Design and Maintenance of Control
FSMS
©Geo Anfield Solution
ISO 22000
ISO 22000 flowchart
Communication
Design and Maintenance of Control System
Management
Legislation
Design of control
system
Customer
Science &
satisfaction
experience
Validation
Verification
Improvement
of control
of control
of control
Suppliers and
system
system
system
contractors
Customer
Monitoring of
requirements
control system
Safe end
Operation of the control system
product
Orders
Production
Okt 2014
©
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FSMS ©Geo Anfield Solution ISO 22000 CROSS REFERENCE HACCP VS ISO 22000:2005 HACCP ISO 22000:2005
FSMS
©Geo Anfield Solution
ISO 22000
CROSS REFERENCE
HACCP VS ISO 22000:2005
HACCP
ISO 22000:2005
 (Step 1) Pembentukan HACCP
Team
 (7.3.2) Tim Keamanan Pangan
 (7.3.3) Karakteristik produk
 (Step 2) Deskripsi Produk
 (7.3.4) Intended Use
 (7.3.5.1) Diagram Alir
 (Step 3) Rencana Penggunaan
 (7.4)
 (Step 4 & 5) Diagram alir Proses &
Verifikasi Diagram alir
 (7.6.2)
 (7.6.3)
 Prinsip 1
 (7.6.4)
 Prinsip 2
 (7.6.5)
 Prinsip 3
 (7.8)
 Prinsip 4
 (4.2)
 Prinsip 5
 Prinsip 6
 Prinsip 7
Okt 2014
©
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FSMS ©Geo Anfield Solution Cross Reference ISO 22000 ISO 9001 VS ISO 22000:2005 ISO 9001:2000
FSMS
©Geo Anfield Solution
Cross Reference
ISO 22000
ISO 9001 VS ISO 22000:2005
ISO 9001:2000
ISO 22000:2005
 Quality Manajemen System
 Food Safety Manajemen System
 Quality Policy
 Food Safety Policy
 Management Responsibility
 Manajemen Responsibility
 Quality Management Planning
 Food Safety Management System
Planning
 Management Representative
 Food Safety Team Leader
 Product Realization
 Planning and Realization of Safe
Products
 Measurement, Analysis &
Improvement
 Validation, Verification, and
Improvement of The Food Safety
Management System
Okt 2014
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11
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
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
Okt 2014
©
Copyright Geo Anfield Solution
12
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4 Food Safety Management System
4.2.1 General
4.2.2 Control of Documents
Hanya judul
4.2.3 Control of Records
5 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
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
Okt 2014
©
Copyright Geo Anfield Solution
13
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
-
5 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
6 Resource Management
6.1 Provision of Resources
4.1 General Requirements
Organisasi harus menetapkan,
mendokumentasikan, menerapkan
dan memelihara suatu sistem
manajemen keamanan pangan yang
efektif
Organisasi harus menetapkan
Ruang Lingkup sistem manajemen
keamanan pangan
Bila ada proses yang dikerjakan
diluar organisasi, organisasi harus
memastikan pengendalian terhadap
6.2 Human Resources
6.2.1 General
proses tersebut.
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment
Okt 2014
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FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
Hanya judul
4.2.3 Control of Records
5 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
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
Okt 2014
©
Copyright Geo Anfield Solution
15
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2.1
General
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
- Dokumen keamanan pangan harus
mencakup:
4.2.3 Control of Records
5 Management Responsibility
5.1 Management Commitment
a. Kebijakan dan sasaran keamanan
pangan
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority
b. Prosedur dan rekaman yang
dipersyaratkan oleh standard ini
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
c. Dokumen yang diperlukan oleh
organisasi untuk sistem keamanan
pangan yang efektif
5.8
Management Review
5.8.1
General
5.8.2 Review Input
4.2.2
Control of Documents
5.8.3 Review Output
-
6 Resource Management
Harus menetapkan prosedur
pengendalian dokumen
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
4.2.3
Control of Records
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment
- Organisasi harus menetapkan dan
memelihara rekaman untuk meyediakan
bukti kesesuaian terhadap persyaratan
dan bukti operasi sistem yang efektif
- Harus ada prosedur pengendalian
record
Okt 2014
©
Copyright Geo Anfield Solution
16
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2 Documentation Requirements
4.2.2 Control of Documents
4.2.3 Control of Records
5 Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
Policy
Level
5.4 Responsibility and Authority
5.5 Food Safety Team Leader
1
5.6
Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7
Emergency Preparedness and Response
Procedure
Level 2
5.8
Management Review
5.8.1
General
5.8.2 Review Input
5.8.3 Review Output
6 Resource Management
Level 3
6.1 Provision of Resources
Supporting
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment
Level 4
Record
Okt 2014
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FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
5 Management Responsibility
4.2.1 General
4.2.2 Control of Documents
Hanya judul
4.2.3 Control of Records
5 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
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
Okt 2014
©
Copyright Geo Anfield Solution
18
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
5.1
Management Commitment
4.2
Documentation Requirements
4.2.1 General
-
4.2.2 Control of Documents
4.2.3 Control of Records
5 Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
Manajemen Puncak harus
memberikan bukti komitmennya
untuk pengembangan dan penerapan
sistem manajemen keamanan
pangan.
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
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
Okt 2014
©
Copyright Geo Anfield Solution
19
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
5.2
Food Safety Policy
4.2.1 General
4.2.2 Control of Documents
- Harus ada kebijakan keamanan pangan
4.2.3 Control of Records
 ditetapkan, didokumentasikan,
5 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
dikomunikasikan, diterapkan dan
dipelihara pada seluruh tingkat
organisasi
- Kebijakan keamanan pangan didukung
oleh sasaran yang terukur
5.7
Emergency Preparedness and Response
5.8
Management Review
5.8.1
General
5.8.2 Review Input
5.8.3 Review Output
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
Okt 2014
©
Copyright Geo Anfield Solution
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FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
5.3
Food Safety Management System
4.2.2 Control of Documents
4.2.3 Control of Records
Planning
Manajemen Puncak harus memastikan:
5 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
- Perencanaan sistem manajemen
keamanan pangan dilaksanakan untuk
memenuhi persyaratan
- Integritas sistem manajemen keamanan
pangan harus terpelihara jika ada
5.7
Emergency Preparedness and Response
5.8
Management Review
perubahan
5.8.1
General
5.8.2
Review Input
5.8.3
Review Output
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
Okt 2014
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Copyright Geo Anfield Solution
21
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
5.4
Responsibility and Authority
4.2.2 Control of Documents
4.2.3 Control of Records
5 Management Responsibility
5.1 Management Commitment
- Manajemen pucak Harus memastikan
bahwa tanggung jawab dan wewenang
ditetapkan dan dikomunikasikan
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
- Semua personel harus memiliki
tanggung jawab untuk melaporkan
masalah – masalah dalam sistem
keamanan pangan
5.8
Management Review
5.8.1
General
5.8.2 Review Input
5.8.3 Review Output
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
Okt 2014
©
Copyright Geo Anfield Solution
22
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
5.5 Food Safety Team Leader
4.2.3 Control of Records
5 Management Responsibility
- Manajemen puncak harus menunjuk
Ketua Tim Keamanan Pangan
5.1 Management Commitment
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority
- Bertanggung jawab untuk memastikan
sistem ditetapkan, diterapkan, dipelihara
5.5 Food Safety Team Leader
5.6 Communication
dan dimutakhirkan
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
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
Okt 2014
© Copyright Geo Anfield Solution
23
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 Management Responsibility
5.1 Management Commitment
5.6 Communication
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
Hanya judul
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
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
Okt 2014
©
Copyright Geo Anfield Solution
24
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
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
5.6.1; 5.6.2 External and internal
Communication
Untuk memastikan informasi yang
cukup mengenai isu keamanan pangan
diseluruh rantai pangan
Organisasi harus menetapkan,
menerapkan dan memelihara
pengaturan komunikasi yang efektif
6.4 Work Environment
Okt 2014
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25
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
-
4.2.3 Control of Records
5 Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority
5.7 Emergency Preparedness and
Response
Manajemen puncak harus menetapkan,
menerapkan dan memelihara prosedur
untuk mengelola situasi darurat yang
potensial berdampak terhadap
keamanan pangan
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
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
Okt 2014
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Copyright Geo Anfield Solution
26
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
5.8 Management Review
5.7
Emergency Preparedness and Response
5.8
Management Review
Hanya judul
5.8.1
General
5.8.2
Review Input
5.8.3
Review Output
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
Okt 2014
©
Copyright Geo Anfield Solution
27
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
5.8.1 General
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output
- Management Review harus dilakukan
dalam rentang waktu yang terencana
untuk memastikan keefektifan sistem
6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
5.8.2 Review Input
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
- Apa saja yang harus jadi input
6.4 Work Environment
5.8.3 Review Output
- Apa saja yang harus jadi output
Okt 2014
© Copyright Geo Anfield Solution
28
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
6 Resource Management
Hanya judul
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
Okt 2014
©
Copyright Geo Anfield Solution
29
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
6.1 Provision of Resources
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output
6 Resource Management
6.1 Provision of Resources
- Harus disediakan sumberdaya yang
cukup untuk penetapan, penerapan, dan
pemeliharaan serta pemutakhiran sistem
manajemen keamanan pangan
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment
Okt 2014
30
© Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
6.2 Human Resources
6 Resource Management
6.1
Provision of Resources
Hanya judul
6.2
Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment
Okt 2014
©
Copyright Geo Anfield Solution
31
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
6.2.1 General
4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
- Personel yang melaksanakan kegiatan
yang mempengaruhi keamanan
pangan harus kompeten (memiliki
pendidikan, pelatihan, keterampilan
dan pengalaman) yang sesuai
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority
5.5 Food Safety Team Leader
5.6 Communication
6.2.2 Competence, Awareness, and
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
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
Training
- Organisasi harus mengidentifikasi
Kompetensi yang diperlukan
- Menyediakan pelatihan atau tindakan
lain untuk memastikan personil
memiliki kompetensi
- Mengevaluasi penerapan program
pelatihan atau tindakan lain
6.4 Work Environment
- Memastikan personil peduli akan
pentingnya kontribusi mereka
terhadap keamanan pangan
Okt 2014
© Copyright Geo Anfield Solution
32
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
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
6.3 Infrastructure
- Manajemen harus menyediakan
Infrastruktur yang mendukung FSMS
Okt 2014
© Copyright Geo Anfield Solution
33
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 4 Food Safety Management System
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
4 Food Safety Management System
4.1
General Requirements
4.2
Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5 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
6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.4
Work Environment
6.3 Infrastructure
-
6.4 Work Environment
Organisasi harus menyediakan Sumber
daya untuk penetapan, pengelolaan dan
pemeliharaan Lingkungan kerja yang
diperlukan
Okt 2014
©
Copyright Geo Anfield Solution
34
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7 Planning and Realization of Safe Product
7.1 General
Hanya judul
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
© Copyright Geo Anfield Solution
35
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.1 Persyaratan umum
Organisasi harus merencanakan
dan mengembangkan proses yang
diperlukan untuk menghasilkan
produk yang aman, mencakup PRP,
OPRP dan HACCP
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
© Copyright Geo Anfield Solution
36
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.2.1
PRP harus ditetapkan,
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
diimplementasi, dan dipelihara untuk
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
mengendalikan kemungkinan
7.3.5.2
Description of Process Step and Control Measures
masuknya bahaya ke produk
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.2.2
PRP harus: sesuai dengan
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
kebutuhan, diterapkan pada seluruh
sistem produksi
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.2.3
Saat memilih PRP, organisasi
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
harus mempertimbangkan peraturan
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
perundangan, persyaratan pelanggan,
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
SNI, dll.
Okt 2014
©
Copyright Geo Anfield Solution
37
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.2 Prerequisite Programs (PRPs)
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
HACCP
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
Quality
Corrective
7.4.2.1 Identification of Hazard
Audit
Action
Rework
Hold and
Product
7.4.2.2 Consideration when Identifying The Hazard
Control
Release
Recall
7.4.2.3 Determination of Acceptable Level
Equipment
Storage and
Consumer
Good Lab
7.4.3 Hazard Assessment
Calibration
Transport
Response
Practice
7.4.4 Selection and Assessment of Control Measures
Control of
Allergen
Foreign Obj
Weight
Identification
7.5 Establishing The Operational Prerequisite Programs (PRPs)
Operation
Control
Prevention
Control
& Traceability
7.6 Establishing The HACCP Plan
Label
Shelf Life
Consumer
Incoming
Supplier
Specification
7.6.1 HACCP Plan
Design
Evaluation
Testing
Inspection
Quality Mgt
Equipment
Waste
Product
7.6.2 Identification of Critical Control Points (CCPs)
Utilities
Maintenance
Sanitation
Pest Control
Management
Design
Disposal
Development
7.6.3 Determination of Critical Limits for Critical Control Points
Quality Mgt
Document
Emergency
House-
Plant
7.6.4 System for Monitoring of Critical Control Points
Training
Hygiene
Zoning
System
Control
Preparedness
keeping
Structure
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
38
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1
General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2 Prerequisite Programs (PRPs)
7.3
7.2.3
Consideration when Selecting and/or Establishing PRPs
Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
HACCP
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
Quality
Corrective
7.3.5 Flow Diagrams, Process Steps, and Control Measures
Audit
Action
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
Rework
Hold and
Product
7.4 Hazard Analysis
Control
Release
Recall
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
Equipment
Storage and
Consumer
Good Lab
7.4.2.1 Identification of Hazard
Calibration
Transport
Response
Practice
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
Control of
Allergen
Foreign Obj
Weight
Identification
7.4.3 Hazard Assessment
Operation
Control
Prevention
Control
& Traceability
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
Label
Shelf Life
Consumer
Incoming
Supplier
Specification
7.6 Establishing The HACCP Plan
Design
Evaluation
Testing
Inspection
Quality Mgt
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
Utilities
Equipment
Waste
Product
Maintenance
7.6.3 Determination of Critical Limits for Critical Control Points
Sanitation
Pest Control
Management
Design
Disposal
Development
7.6.4 System for Monitoring of Critical Control Points
7.6.5
Actions when Monitoring Results Exceed Critical Limits
Quality Mgt
Document
Emergency
House-
Plant
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
Training
Hygiene
Zoning
System
Control
Preparedness
keeping
Structure
7.8 Verification Planning
Okt 2014
39
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Preliminary Steps to Enable Hazard
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
Analysis
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
Hanya judul
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
40
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1
General
7.3.1 General
7.3.2 Food Safety Team
-
Informasi untuk hazard analysis harus
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
tersedia
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
41
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.2
Food Safety Team
7.3.1 General
7.3.2 Food Safety Team
-
Tim harus ditunjuk
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
-
Tim harus multidisiplin
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
-
Tim harus punya pengetahuan dan
7.3.5 Flow Diagrams, Process Steps, and Control Measures
pengalaman yang sesuai
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
42
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Product Characteristic
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
Hanya judul
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
43
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
Deskripsi Produk
7.2.3 Consideration when Selecting and/or Establishing PRPs
……
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.3.3.1
Raw Materials, Ingredients, and
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
-
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
-
Product-Contact Materials
Harus dideskripsikan
Isi deskripsinya sejauh diperlukan untuk
7.6 Establishing The HACCP Plan
analisa bahaya
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.3.3.2
Characteristic of End Products
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
-
Harus dideskripsikan
7.8 Verification Planning
- Isi deskripsinya sejauh diperlukan untuk
analisa bahaya
Okt 2014
© Copyright Geo Anfield Solution
44
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.3.4 Intended Use
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
- Harus diperhitungkan dan diuraikan
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
rencana penggunaan, kemungkinan
kesalahan penggunaan, grup
pengguna, kelompok khusus (jika
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
ada) sampai tingkat yang diperlukan
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
untuk analisa bahaya.
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
45
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.3.5 Flow Diagrams, Process Steps, and
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
Control Measures
Hanya judul
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
46
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.1 Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
-
7.4 Hazard Analysis
7.4.1 General
Diagram alir harus disiapkan untuk
kategori produk atau proses yang dicakup
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
sistem
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
-
Diagram alir harus memberikan dasar
7.4.3 Hazard Assessment
untuk mengevaluasi kemungkinan
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
timbulnya bahaya keamanan pangan
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.3.5.2
Description of Process Step and
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
Control Measures
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
- Tindakan pengendalian, parameter proses
harus diuraikan untuk melakukan analisa
bahaya
Okt 2014
© Copyright Geo Anfield Solution
47
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.3.5 Flow Diagrams, Process Steps, and
7.4.2.2 Consideration when Identifying The Hazard
Control Measures
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
Material
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
Penerimaan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
Rework /
Utility
Proses
7.6.5 Actions when Monitoring Results Exceed Critical Limits
WIP
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
T=121
O
C
7.8 Verification Planning
Penyimpanan
Transport
Okt 2014
© Copyright Geo Anfield Solution
48
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.4 Hazard Analysis
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
Hanya judul
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
49
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.1 General
- Hazard analysis harus dilakukan
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
50
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.4.2 Hazard Identification and
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
Determination of Acceptable Level
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
Hanya judul
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
51
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.4.2.1 Bahaya harus diidentifikasi mulai
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.4.2.1
Bahaya harus diidentifikasi mulai
7 Planning and Realization of Safe Product
RM, proses, sampai distribusi
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.4.2.2
Hal-hal yang harus
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
dipertimbangkan saat identifikasi bahaya:
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
tahapan sebelum dan sesudah proses
7.3.2 Food Safety Team
7.3.3 Product Characteristics
operasi, peralatan yang dipakai,
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
hubungan mata rantai (sebelum dan
7.3.4 Intended Use
sesudahnya)
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.2.3 Untuk tiap bahaya harus ditentukan
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
acceptable level-nya di produk akhir
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
© Copyright Geo Anfield Solution
52
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
-
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
Harus dilakukan hazard assessment
berdasarkan kemungkinan terjadinya dan
tingkat keparahan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
© Copyright Geo Anfield Solution
53
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.4.4
Selection and Assessment of Control
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
Measures
7.3.2 Food Safety Team
7.3.3 Product Characteristics
-
Tindakan pengendalian harus
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
ditentukan dan dikategorikan untuk
dikendalikan dengan OPRP atau HACCP
Plan
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
HACCP
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
OPRP?
Plan?
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
54
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.4. Hazard Analysis
7.1
General
7.2
Prerequisite Programs (PRPs)
7.2.1
Establishing, Implementing, and Maintaining PRPs
7.2.2
The Condition of PRPs
Tabel Analisis Bahaya
7.2.3
Consideration when Selecting and/or Establishing PRPs
7.3
Preliminary Steps to Enable Hazard Analysis
7.4.2.1 & 7.4.2.2
7.4.4
7.3.1
General
7.4.2.3
7.4.3
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
Characteristic of End Products
No.
Material /
Tipe
Bahaya
Sumber
Accept-
Kemung-
Kepa-
Sigifi-
Kategori
Tindakan
Q1
Q2
Q3
Q4
CCP/
7.3.4
Intended Use
able
kinan
rahan
kansi
Pengendalian
Tahapan
Not CCP
7.3.5
Flow Diagrams, Process Steps, and Control Measures
Level
Proses
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of
Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
55
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 7.5 Establishing The Operational
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
7.5 Establishing The Operational Prerequisite Programs (PRPs)
Planning and Realization of Safe Product
7.1
General
7.2
Prerequisite Programs (PRPs)
7.8
7.2.1
Establishing, Implementing, and Maintaining PRPs
Tabel Operational PRP
7.2.2
The Condition of PRPs
7.2.3
Consideration when Selecting and/or Establishing PRPs
7.3
Preliminary Steps to Enable Hazard
Analysis
No.
7.3.1
Bahaya General
OPRP
Monitoring
Koreksi Langsung
Tindakan Koreksi
Tanggung Jawab
Verifikasi
Dokumentasi
7.3.2 Food Safety Team (Tindakan
7.3.3
dan Wewenang
Product Characteristics Pengendalian)
7.3.3.1
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
Characteristic of
End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4
Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5
Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
56
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6 Establishing HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
Hanya judul
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
57
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.6.1 HACCP Plan
7.4 Hazard Analysis
- HACCP Plan harus didokumentasikan
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
58
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.6.2
Identification of Critical Control
7.4 Hazard Analysis
Points (CCPs)
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
-
Untuk setiap bahaya yang dikendalikan
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
dengan HACCP Plan, CCP harus
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
diidentifikasi
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
59
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.6.3
Determination of Critical Limits for
7.4.2 Hazard Identification and Determination of Acceptable Level
Critical Control Points
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
-
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
Untuk setiap CCP harus ditentukan
Critical Limit yang bisa diukur
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
60
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.6.4 System for Monitoring of Critical
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
Control Points
7.3.5.1 Flow Diagrams
-
Untuk setiap CCP harus ditetapkan
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
sistem monitoring
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
© Copyright Geo Anfield Solution
61
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7 Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.6.5
Actions when Monitoring Results
7.3.5.1 Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
Exceed Critical Limits
7.4 Hazard Analysis
- Harus ada rencana koreksi langsung
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
dan tindakan korektif jika critical limit
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
terlampaui
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
- Akar masalah harus diidentifikasi
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
© Copyright Geo Anfield Solution
62
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.6. Establishing HACCP Plan
7.1
General
7.2
Prerequisite Programs (PRPs)
7.2.1
Establishing, Implementing, and Maintaining PRPs
7.2.2
The Condition of PRPs
Tabel HACCP Plan
7.2.3
Consideration when Selecting and/or Establishing PRPs
7.3
Preliminary Steps to Enable Hazard Analysis
7.6.2
7.6.3
7.6.4
7.6.5
7.8
7.3.1
General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
Characteristic of End Products
No.
Bahaya
CCP
Critical Limit
Monitoring
Koreksi
Tindakan
Intended Use
Tanggung Jawab dan
Wewenang
Verifikasi
Dokumentasi
7.3.4
Korektif
7.3.5
Flow Diagrams, Process Steps,
and Control Measures Langsung
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when
Identifying The
Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
©
Copyright Geo Anfield Solution
63
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.7 Updating of Preliminary Information
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
and Documents Specifying the PRPs and
7.4 Hazard Analysis
7.4.1 General
The HACCP Plan
7.4.2 Hazard Identification and Determination of Acceptable Level
- Organisasi harus meng-update
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
informasi awal yang digunakan sebagai
dasar analisa bahaya (setelah penetapan
OPRP dan HACCP Plan)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning
Okt 2014
64
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7 Planning and Realization of
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7
Planning and Realization of Safe Product
7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
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 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1
Flow Diagrams
7.3.5.2
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.8
Verification Planning
7.6.2 Identification of Critical Control Points (CCPs)
-
Rencana Verifikasi harus dibuat
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
-
Apa saja yang harus diverifikasi
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
-
7.8 Verification Planning
Hasil verifikasi harus dicatat dan
dikomunikasikan.
Okt 2014
©
Copyright Geo Anfield Solution
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FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.9 Traceability
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.9 Traceability System
7.10 Control of Nonconformity
- Harus ada sistem mampu telusur yang
7.10.1 Corrections
7.10.2 Corrective Actions
mampu melacak produk sampai ke
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
penggunaan material dan tujuan
distribusi
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8 Validation, Verification, and Improvement of The Food Safety Management System
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
Okt 2014
© Copyright Geo Anfield Solution
66
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10 Control of Nonconformity
7.10.1 Corrections
Hanya judul
7.10.2 Corrective Actions
7.10.3
Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4
Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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
Okt 2014
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Copyright Geo Anfield Solution
67
D2 FSMS Clauses of ISO 22000 ISO 22000 ©Geo Anfield Solution 7.10.1 Correction 7.9 Traceability
D2
FSMS
Clauses of ISO 22000
ISO 22000
©Geo Anfield Solution
7.10.1 Correction
7.9 Traceability System
7.10 Control of Nonconformity
- Koreksi langsung harus dilakukan jika
7.10.1 Corrections
7.10.2 Corrective Actions
critical limit terlampaui
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
- Produk yang terpengaruh harus
dikontrol
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8 Validation, Verification, and Improvement of The Food Safety Management System
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
Okt 2014
© Copyright Geo Anfield Solution
68

Slide 68

D2

Dell, 24-Jul-12

FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.10.2 Corrective Action 7.9 Traceability
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.10.2 Corrective Action
7.9 Traceability System
7.10 Control of Nonconformity
- Tindakan Korektif harus dilakukan jika
7.10.1 Corrections
7.10.2 Corrective Actions
critical limit terlampaui atau ada
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
penerapan OPRP yang tidak sesuai
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8 Validation, Verification, and Improvement of The Food Safety Management System
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
Okt 2014
© Copyright Geo Anfield Solution
69
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
7.10.3
Handling of Potentially Unsafe
8
Validation, Verification, and Improvement of The Food Safety Management System
Products
8.1 General
8.2 Validation of Control Measure Combinations
-
Hanya judul
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
Okt 2014
©
Copyright Geo Anfield Solution
70
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
-
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
-
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
7.10.3.1 General
Harus ada cara penanganan produk
yang tidak aman
Produk yang terpengaruh harus ditahan
Kalau terlanjur keluar, harus ada
pemberitahuan dan dilakukan penarikan
-
8
Validation, Verification, and Improvement of The Food Safety Management System
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
HOLD
HOLD
Okt 2014
© Copyright Geo Anfield Solution
71
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
7.10.3.2 Evaluation of Release
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
Setiap lot produk yang terpengaruh oleh
ketidaksesuaian harus hanya aman
dilepas jika memenuhi persyaratan
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
OK
Okt 2014
©
Copyright Geo Anfield Solution
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FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
8.1 General
8.2 Validation of Control Measure Combinations
7.10.3.3 Disposition of Nonconforming
Products
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
- Produk yang tidak dapat diterima harus
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
di proses ulang atau dimusnahkan
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
Okt 2014
© Copyright Geo Anfield Solution
73
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
7.10.4 Withdrawals
-
Harus ada prosedurnya
8
Validation, Verification, and Improvement of The Food Safety Management System
8.1 General
- Produk yang ditarik harus diamankan
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
- Harus ada verifikasi efektifitas program
8.4 Food Safety Management System Verification
penarikan (dilakukan Mock Withdrawal)
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
Okt 2014
© Copyright Geo Anfield Solution
74
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3
Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4
Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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 Validation, Verification, and Improvement
of The Food Safety Management System
8.5 Improvement
8.5.1 Continual Improvement
Hanya judul
8.5.2 Updating The Food Safety Management System
Okt 2014
©
Copyright Geo Anfield Solution
75
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
8.1 General
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
- Tim Keamanan Pangan harus
melakukan validasi tindakan
pengendalian dan/atau kombinasi
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
tindakan pengendalian serta
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System
memverifikasi dan meningkatkan FSMS
#!~@”&^%$
@#$%}
Okt 2014
© Copyright Geo Anfield Solution
76
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3
Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4
Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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
8.2 Validation of Control Measure
Combinations
Tindakan pengendalian dan
-
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
kombinasinya harus divalidasi sebelum
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System
implementasi dan jika ada perubahan
-
Jika hasilnya tidak sesuai, harus
dimodifikasi
Okt 2014
77
©
Copyright Geo Anfield Solution
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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
8.3 Control of Monitoring and Measuring
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System
- Harus ada bukti bahwa metode dan alat
ukur memadai  dikalibrasi, diverifikasi,
ditera, dilindungi
- Jika alat ukur tidak sesuai harus ada
tindakan
Okt 2014
©
Copyright Geo Anfield Solution
78
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3
Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4
Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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
8.4 Food Safety Management System
Verification
Hanya judul
Okt 2014
©
Copyright Geo Anfield Solution
79
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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
8.4.1 Internal Audit
- Harus ada audit internal yang dilakukan
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
secara berkala
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System
Okt 2014
©
Copyright Geo Anfield Solution
80
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3
Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4
Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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
8.4.2
Evaluation of Individual Verification
Results
- Harus ada evaluasi hasil masing-masing
verifikasi (7.8)
- Jika tidak sesuai, harus ada tindakan
Okt 2014
©
Copyright Geo Anfield Solution
81
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
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
8.4.3
Analysis of Results of Verification
Activities
- Harus dilakukan analisis hasil verifikasi
termasuk audit internal dan eksternal
- Hasil analisis  untuk input
management review dan updating FSMS
Okt 2014
©
Copyright Geo Anfield Solution
82
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3
Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4
Withdrawals
8
Validation, Verification, and Improvement of The Food Safety Management System
8.1 General
8.2 Validation of Control Measure Combinations
8.5 Improvement
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
Hanya judul
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
Okt 2014
©
Copyright Geo Anfield Solution
83
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
8.5.1 Continual Improvement
- Top management harus memastikan
bahwa keefektifan FSMS selalu
meningkat secara terus-menerus
8
Validation, Verification, and Improvement of The Food Safety Management System
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
Okt 2014
©
Copyright Geo Anfield Solution
84
FSMS ©Geo Anfield Solution Clauses of ISO 22000 ISO 22000 7.9 Traceability System 7.10 Control
FSMS
©Geo Anfield Solution
Clauses of ISO 22000
ISO 22000
7.9 Traceability System
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.3.1 General
8.5.2 Updating The Food Safety
Management System
Top Management harus memastikan
bahwa FSMS terus-menerus
diperbaharui
-
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
-
FSMS dievaluasi secara berkala oleh tim
7.10.4 Withdrawals
- Dasar-dasar yang digunakan untuk
8
Validation, Verification, and Improvement of The Food Safety Management System
evaluasi dan pembaharuan
8.1 General
8.2 Validation of Control Measure Combinations
- Hasilnya untuk input management
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
review
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
Okt 2014
© Copyright Geo Anfield Solution
85
FSMS ©Geo Anfield Solution ISO 22000 www.Geoanfield.com Okt 2014 © Copyright Geo Anfield Solution
FSMS
©Geo Anfield Solution
ISO 22000
www.Geoanfield.com
Okt 2014
©
Copyright Geo Anfield Solution