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|ISO 22000 Food Safety Procedures Manual||$ 197.00|
The Food Safety Manual establishes and states the policies governing the Company’s Food Safety Management System (FSMS). These policies define management’s arrangements for managing operations and activities in accordance with ISO 22000:2005. These top-level policies represent the plans or protocols for achieving food safety, quality assurance and customer satisfaction.
This Food Safety Manual covers the requirements of ISO 22000:2005. This sample is intended only to provide an example of wording that might be used in a food safety manual. This sample wording can be helpful in generating ideas for developing a manual for your own company. However, food safety policies should be drafted as appropriate and as necessary to accurately reflect your company’s food safety management system. While this manual generally follows the section numbering used in the ISO standard for clarity, it is not necessary for your food safety manual to do the same. The numbering scheme that is most useful and meaningful to you should be selected.
The purpose of this food safety manual is to establish and state the general policies governing the company’s Food Safety Management System. These policies define management’s intended arrangements for managing company operations and activities in accordance with the framework established by ISO 22000:2005. These are the top-level policies representing the company’s plans or protocol for achieving food safety, quality assurance, and customer satisfaction. All departmental or functional policies and procedures written must conform and parallel these policies. All changes to policies and procedures are required to be reviewed to ensure that there are no conflicts with the policies stated in this Food Safety Manual (FSM).
This Food Safety Policy Manual covers:
RELATION TO ISO 22000:2005
OUR COMPANY’S FOOD SAFETY MANAGEMENT SYSTEM
PLANNING AND REALIZATION OF SAFE PRODUCTS
VALIDATION, VERIFICATION, AND IMPROVEMENT OF THE FOOD SAFETY MANAGEMENT SYSTEM
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