To implement the standard in a small organization, start with some training for your project manager (PM) so they understand what the standard is asking your company to do. I recommend “Understanding 22000“, a computer training that you can download and use right away.

Once your PM has an understanding of the requirements the next step is to compare your current system to the requirements of the standard. This is best done through a Gap Analysis. To conduct a gap analysis, use a checklist with the requirements of the standard and go through your facility checking to see what requirements you already comply with, and noting the ones that you will need to address. This information will be used to set up your project plan. The items you need to address become your “task list”

Once you have your task list, you will put together a plan for the implementation project. If you need help with this I recommend our workbook which will coach your project manager through each step of the project, from putting together the plan, to training the team, developing prerequisite programs, creating a HACCP plan and implementing the 22000 procedures.

When your plan is developed you will want to assign members to the Food Safety Team. The food safety team will be responsible for a significant part of the implementation, including the development of the prerequisite programs and the HACCP plan mentioned above.

In addition to the prerequisite programs and HACCP plan, Food Safety Management Systems procedures will need to be developed, documented and implemented. These typically include:

Document Control
Control of Quality Records
Management Responsibility
Communication
Emergency Preparedness
Competence, Awareness and Training
Infrastructure
Control of Nonconformity
Prerequisite Programs
Preliminary Steps to Hazard Analysis
Responsibilities of the Food Safety Team
HACCP
Verification Planing
Traceability
Validation of Control Measures
Control of Monitoring Devices
Food Safety Management System Verification, and
Internal Audits

In addition to these documents you will have any type of work instructions or documents that control production and how the food processing or handling is performed.

Our food safety professionals have written each one of these procedures for you to use. Click Here for the documentation package

After you have documented and implemented Prerequisite Programs, HACCP and Food Safety Management Procedures you will need to train an internal audit team and start internal audits. You can use our Internal Auditor Training CD to train your auditors and get your internal audit program started. I recommend doing at least two internal audits of your facility before your registration audit. This will help make sure your system is ready for certification.

You will also want to make sure that you have started to hold management review, do corrective actions and fully implement your procedures. Then you are ready to schedule your certification audit.

As you can see, these steps will be similar for a large company or a small company. The difference is the level of complexity that the prerequisite programs, HACCP and food safety management procedures will have.

Thanks for your comment; let us know if you have any other questions we can help with.

Cynthia Weber
http://www.22000-Tools.com