ISO22000 FSMS Storage Map Template Word
The ISO22000 FSMS Storage Map Template Word is a comprehensive tool designed to help businesses in the food industry to comply with the ISO 22000 standard. This template is a customizable document that provides a clear and concise overview of the storage areas in your facility, including the location of raw materials, finished products, and packaging materials.
The template is easy to use and can be customized to fit the specific needs of your business. It includes a detailed map of your facility, with each storage area clearly labeled and color-coded for easy identification. The template also includes a list of all the items stored in each area, along with their respective quantities and expiration dates.
Using the ISO22000 FSMS Storage Map Template Word can help your business to comply with the ISO 22000 standard by ensuring that all storage areas are properly identified, labeled, and organized. This can help to prevent cross-contamination, reduce the risk of foodborne illness, and improve overall food safety.
In addition to helping your business comply with the ISO 22000 standard, the template can also help to improve efficiency and reduce waste by providing a clear overview of your storage areas. This can help to streamline inventory management, reduce the risk of overstocking or understocking, and ensure that all products are used before their expiration dates.
Overall, the ISO22000 FSMS Storage Map Template Word is an essential tool for any business in the food industry that is looking to improve food safety, comply with industry standards, and streamline their operations.
FSMS Storage Map Template
Chemical storage areas, such as the one on the FSMS Storage Map Template, should be adequately separated from food preparation and food storage areas. FS1050-4 STORAGE MAP EXAMPLE covers the placement of the chemical storage area in relation to the cutting/packing room, cooler, cleaning/maintenance area, and more.
All cleaning/sanitation chemicals should be stored in well-ventilated areas and in their original labeled containers. If chemicals are temporarily placed in other than their original containers (i.e., dispensed from a gallon jug into a half-liter spray bottle for ease of use), the other container must be clearly labeled to prevent mixing of incompatible chemicals.
Non-disposable cloths, when used in the sanitation program, must be cleaned and disinfected before every use. Brushes must be inspected before each use to ensure bristles are not loose. Hoses are fitted with valves (nozzles) to prevent water from entering; when not in use, hoses are evacuated and stored off the floor, rolled up to prevent stagnant water from accumulating inside.