Who has built strong walls / compartments.Who hang on to their own ways of working.Take actions on suggestions given in 2nd round of audit.Assess the system through second round of internal audit.Take corrective actions apply for certification.Assess the system through first internal audit.Establish critical limits, implementation & train all personnel in the use of procedures & formats.Preparation of HACCP Plan and documentation.Micro level survey and hazard analysis.Conduct awareness programmer (top + middle + bottom level).
ISO 22000 AUDIT CHECKLIST DOWNLOAD FREE ISO
STEPS FOR INSTALLATION OF ISO 22000 ( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS) THE SEVEN (7) HACCP PRINCIPLES DESCRIPTION OF PROCESS STEPS AND CONTROL MEASURS 3 INDENDED USE 4. POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGE PREPARATION DISTRIBUTION PACKAGING PROCESSING HACCP IDETIFIES HAZARDSĪ DIAGRAM -1 LOGIC SEQUENCE FOR APPLICATION OF HACCP (ISO 2200 : 2005) THE 12 STEPS ASSEMBLE THE FOOD SAFETYTEAM 1. IT IS RECOGNISED BY INSURANCE COMPANIES.IT PRODUCES EVIDENCE (ASSURANCE) WHICH CAN BE USED IN LITIGATION.LEGISLATION AND REGULATORY ORGANISATIONS RECOMMEND OR DEMAND IT. A MANAGEMENT TOOL USED TO PROTECT THE FOOD SUPPLY CHAIN AND PRODUCTION PROCESS AGAINST MICROBIOLOGICAL, CEHMICAL AND OTHER PHYSICAL HAZARDS CONTAMINATION. HACCP IS NOT A ZERO-RISK SYSTEM, IT IS DESIGNED TO MINIMIZE THE RISK OF FOOD-SAFETY HAZARDS. H A C C P HACCP IS AN ACRONYM FOR: HAZARD ANALYSIS CRITICAL CONTROL POINT. HACCP / ISO:22000-2005 Awareness and Auditor Product Code: C105 Price: 240 USD