​ISO 22000:2005 Food Safety Management System
Planning & Realization Function
Under the planning and the realization function, the standard involved:
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Creating safe product which involve the entire HACCP program (Hazard Analysis Critical Control Points) with assessing the risk, hazard and significant level of the individual operating steps.
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Maintaining an up to date product description with validated shelf-life report.
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Maintaining a complete effective and traceable system when/if any recall happen.
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Also the control of non-conformity when unsafe product is involved etc.
Human Resource Function
Sustainable Solutions:
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How to ensure the staffs is selected with the right criteria.
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To create competence check in their job scope, which helps to maintain the safety of the food operation.
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To create infrastructure and suitable work environment for the operations.
Management Function
Under the management function, the system requires:
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Commitment from the top management to implement the system.
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Further from there communication, are also focused under the operation.
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Standard also required the operation to include emergency preparedness and response to the situation where it will cause a halt in the entire production.
Other Requirements
Besides that, the entire system needs to be verified and validated for its effectiveness in implementation. This will involve the verification on the usability of monitoring equipments and all functioning equipments and also evaluate for further improvement in the system ensuring a safer food and effective operating procedure.