Assign responsibility for evaluating your GMPs and PRPs. Audit the processes in place to ensure that they are meeting requirements and ensuring that the environment is sufficient to produce safe product.

These steps lay the foundation for your Hazard Analysis and the beginning of your HACCP Plan.

ISO 22000 STEERING TEAM
Meanwhile, the ISO Steering Team should work on establishing a Food Safety Policy, and project time line and responsibilities for the Food Safety Management System implementation. Use a Gantt chart to list the tasks and timing for each step of the project. Assign responsibilities to individuals or teams for each of the steps. The ISO 22000 Steering team will coordinate the project plan, and make sure that each person or team has the resources needed to complete their tasks.

This team plays a key role in the success of the project. By assigning the timing, tasks and responsibilities the team is laying out the foundation of the project. The team must watch the progress of each task, follow up with the responsible people and help resolve questions or problems that arise.

The food safety team has important responsibilities throughout the implementation of your ISO or FSSC 22000 food safety management system. For a successful project it is important that they have the tools they need to collect preliminary information, carry out hazard analysis and implement the HACCP and PRP programs.

The ISO 22000 Workbook and Presentation package will give your food safety team the guidance that it needs to complete these important tasks.

“The workbook along with the presentation materials contains a collection of the things that I do with businesses to assist them with ISO projects. From past experience, this resource is an effective method that is well suited to small and medium size enterprises. The identified workbook tasks and exercises are
conductive to a very hands-on approach and the work is systematically and successfully completed with a small multi-tasking staff.”

How the package will help your team:

Section 1 The project plan:
This section is made up of a training presentation and Tasks 1 through 19 that will help you gather and document the information you need to get your project started. It includes checklists,
tables and a PAS 220 Assessment Checklist as well as a Timeline of steps ready for your dates.

Section 2 Introduction to ISO 22000:
This section introduces team members to the requirements of the ISO 22000 Standard. The PowerPoint materials and workshop exercises allow for easy presentation of a workshop to learn the requirements
of the standard while identifying what you have in place in your facility and what needs to be addressed.

Section 3 GMP-CODEX-HACCP:
Conduct a workshop for your Food Safety Team to introduce the formal requirements for food safety and provide an understanding of the Codex Alimentarius to use as a foundation as they build the
food safety system. Workshop exercises build your teams knowledge.

Section 4 Your HACCP Plan:
This section is made up of the training presentation and tools to systematically incorporate the  requirements for Hazard Analysis Critical Control Points. Tasks 20 through 30 help your team
complete the HACCP Plan.

Section 5 Completing your ISO 22000 FSMS:
This section of the workbook includes the steps to complete the design and implementation of your ISO 22000 FSMS. Exercises and a training presentation for tasks 31 through 37 guide you to
completion!

• Ensuring that information on changes that can have an affect on the FSMS is included in updating of the FSMS
• Conducting Hazard Analysis 
• Planning and implementing validation processes for control measures
• Evaluating the results of verification
• Analyzing results of verification
• Evaluating the Food Safety Management System at planned intervals

In order to effectively carry out these responsibility the Food Safety Team must be qualified. This includes having multi-disciplinary knowledge and experience including:

• Products the organization produces or handles
• Processes taking place at the organization
• Hazards within the scope of the FSMS (Food Safety Hazards)

The Food Safety Team Leader (designated by top management) is responsible for ensuring that the team has the necessary experience and knowledge. If the organization is missing expertise or experience in any area, it must reach outside and obtain assistance with that expertise. Records are required to show that the team has the required knowledge.