ABC Company

Food Safety Management System Manual

In compliance with
ISO 22000:2005

Document No. : xxx

Issue # : : x

Documetnd by: ____________________

Reviewed by: ______________________

Approved by: ______________________

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Table of Contents 
 
1. DOCUMENT CHANGE RECORD  3 
2. TERMS & DEFINITIONS  4 
3. PURPOSE  4 
3. SCOPE OF MANUAL  4 
4. STRUCTURE OF COMPANY FSMS  4 
6. FSMS PLANNING  5 
7. RESOURCE MANAGEMENT  12 
8. PLANNING & REALIZATION OF SAFE PRODUCTS  14 
9. VERIFICATION PLANNING & VALIDATION  23 
10. VERIFICATION ACTIVITIES  24 
11. EVALUATION OF INDIVIDUAL VERIFICATION RESULTS  25 
12. ANALYSIS OF RESULTS OF VERIFICATION ACTIVITIES  26 
13. UPDATING THE FSMS  26 
14. MANAGEMENT REVIEW  27 
15. IMPROVEMENT  27 
 
 

ISO 22000 Compliant FSMS Manual

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1. D O C U M E N T C H A N G E R E C O R D

Issue Date Of Pages

Brief Description of Changes
No. Issue Affected

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2. TERMS & DEFINITIONS

• Refer to Annexure No. xxx “Terms and Definitions of FSMS”.

3. PURPOSE

The purpose of this Manual is to outline the ISO 22000 compliant FSMS of ABC
Company (onwards indicated as ‘company’). This manual is supported by
documented procedures and other documents.

This Manual is the company’s policy level document that describes organizational
structure, its main processes, the description of their interaction and includes or refers
to lower level documents including plans, procedures, specifications etc.

4. SCOPE OF MANUAL

The scope of this Manual covers the requirements of ISO 22000 along with
organization’s own additional requirements.

5. STRUCTURE OF COMPANY FSMS

Company’s FSMS is based on following main processes:

1. FSMS Planning (See Section 6)
2. Resource Planning and Management (See Section 7)
3. Planning & Realization of Safe Product (See Section 8)
4. Validation activities and Verification Planning (See Section 9)
5. Verification activities (See Section 10)
6. Evaluation of individual Verification Results (See Section 11)
7. Analysis of Results of Verification Activities (See Section 12)
8. Updating of FSMS (See Section 13)
9. Management Review (See Section 14)
10. Improvement Activities (See Section 15)
Rest of the manual describes above main processes in separate sections.

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6. FSMS PLANNING

The Top Management ensures that the planning of the FSMS is carried out to meet the
general requirements of FSMS as well as the Food Safety Objectives of the
organization. Top Management ensures that the integrity of FSMS is maintained
when changes to the system are planned and implemented.

6.1 ORGANIZATINAL STRUCTURE

Top Management of the company comprises of following designations
o CEO
o Director Finance
o Director Supply Chain
o Director Sales and Marketing
o Director Product Development

Director Supply Chain has been appointed as MR (Management

Representative) of the company. MR ensures that FSMS is established,
documented, maintained and continually improved.

A food Safety Team is established to establish, documented, maintained and

continually improved. Food Safety Team Leaser reports to MR in this respect.

6.2 FSMS SCOPE

Company has established and documented the scope of FSMS. This scope is
reviewed and updated as necessary. All those Processes of following areas
come under the scope that have directly or indirectly related to food safety or
food safety management system.

• Purchasing and storage of raw material, ingredients and food contact

material.

• Production

• Sales and Marketing

• Quality Control, Quality Assurance, Quality Improvement

• Maintenance

• Human Resource

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• Administration.

Reference Document:

xxxxxxxxxx

6.3 FSMS DOCUMENTATION

Company has established, documented and maintained a documentation

system to specify the requirements of FSMS of the company, how those
requirements are implemented and continually updated and how the FSMS is
continually improved.

Company documentation system covers the core elements and processes as

specified in ISO 22000.

6.4 FOOD SAFETY & QUALITY POLICY

Top Management establishes the Food Safety and Quality Policy that is
appropriate to the purpose of the organization and provides the framework for
business and functional objectives. The policy specifies overall intentions and
direction of the company related to food safety and quality.

The policy includes following commitments:

ƒ Xxxx
ƒ Xxxxx
ƒ Xxxxx
ƒ
The policy is approved by MR and is reviewed in the management review
meeting for its continuing suitability.
The MR ensures that policy is displayed at prominent locations throughout the
factory so that it is communicated to all personnel, so that all individuals are

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well aware of importance of food safety and their individual and collective
responsibilities in the organization.

Reference Document:

Food Safety & Quality Policy

6.5 FOOD SAFETY OBJECTIVES

The MR ensures that measurable objectives are established, planned and
documented at each relevant functions and levels of company.

xxxxxxxxxx

Reference Document:
Objective Sheet

6.6 PROCEDURES
Mandatory procedures as required by ISO22000 includes:

a. Control of documents
b. Control of records
c. Handling of potentially Unsafe Product
d. Correction & Corrective Action.
e. Product Withdrawal & Recall
f. Internal auditing

To control other processes of FSMS, company has documented some other

procedures which are not mandatory requirement of ISO 22000.

Company’s documentation system is controlled through documented

procedures of control of document and records which not only specify the
structure of documentation system but also describe how to manage that
system.

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6.7 SPECIFICATIONS
Specifications are used to standardize parameters of system and routine
activities and to ensure continual updating of system and to ensure continual
improvement of safety of products.

Specifications includes
i. Xxxxxxxxx
ii. Xxxxxxxxxxx
iii. Xxxxxxxx
iv.

6.8 Responsibility and Authority

xxxxxxxxxxxx

Reference Document:

Job Description

6.9 Responsibilities of Food Safety Team Leader

xxxxxxx

6.10 External Communication

xxxxxxxxxxxxxx

6.11 Internal Communication

xxxxxxxx

6.12 Emergency Preparedness & Response

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xxxxxxxxx

Reference Document:

Emergency Preparedness and Response Plan

7. RESOURCE MANAGEMENT

cccccccccc

8. PLANNING & REALIZATION OF SAFE PRODUCTS

Company has well established processes that are needed for the planning &
realization of safe products.

This is achieved through development, implementation, monitoring of planned

activities, maintenance, validation & verification of control measures in the food
process and process environment and through actions in the event of non-
conformity.

All activities are carried out as per specifications and standards in order to achieve
Food Safety objectives. QC inspectors, supervisors and machine operators monitor
and control the process parameters and product characteristics according to following
documents:

a) PRP’s
b) OPRP Plan
c) HACCP Plan
d) Work Instructions
e) xxxxxxxxx

8.1 Prerequisite Programmes (PRP’s)

Company has identified, established, implemented and maintained PRP’s for
controlling any likelihood of introducing food safety hazard through work

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environment, biological, physical & chemical contamination of product including

cross contamination.

These PRP’s are implemented across entire premises as general as well as specific to
product and packing lines.

Several external documents have been used as reference for establishing PRP’s. These
include Codex guidelines, USFDA guidelines on good manufacturing practices. These
PRP’s are established, implemented and maintained in following areas:

a) Construction & lay- out of buildings and associated utilities

b) Lay- out of premises, including work space and employee facilities

c) Supplies of air, water, energy and other utilities

d) Supporting services, including sewage and disposal

e) Suitability of equipment and accessibility for cleaning, maintenance and

preventive maintenance

f) Management of purchased materials and handling of products

g) Measures of prevention of cross contamination

h) Cleaning and sanitizing

i) Pest control

j) Personnel hygiene

Reference Document

Procedure of PRP Development

Procedure of Construction, Layout, Facilities and

Utilities Management

Procedure of Management of Storage Area

Procedure of Cleaning and Sanitization

Procedure of Preventing Cross Contamination

Procedure of Employee Health & Personnel Hygiene

Procedure of Pest Control

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Layout of Company

Utility Diagrams

8.2 Preliminary Steps to Enable Hazard Analysis

All relevant information needed to conduct hazard analysis has been collected,
documented, recorded, maintained and updated.

8.2.1 Food Safety Team

Top Management has developed a FST (Food Safety Team) having a combination of
multi-disciplinary knowledge and experience to develop, implement, maintain,
update and improve FSMS. FST includes experts of Food Science, Microbiology,
Quality, Production, Engineering, HR and Administration.

The FST members have combination of managerial and technical skills and
competencies:

Reference Document

Food Safety Team Structure

Other sections are not included in this sample

ISO 22000 Compliant FSMS Manual