by David Smith, Tracey Jackson-Smith and Rob Politowski
This workbook has been developed to provide support to catering organizations in the implementation of an ISO 22000:2005 food safety management system. It is intended to be used by those charged with the implementation and running of the system in the catering sector and will be found particularly helpful by members of the food safety team, as well as departmental managers. For those requiring a greater depth of knowledge and understanding the workbook should be used in conjunction with ISO 22000 and/or the handbook Managing Food Safety the 22000 Way (BIP 2078).
The workbook is designed to be practical and easy-to-use, containing self-assessment checklists, handy tables and pro formas along with useful extracts from the ISO 22000:2005 standard and a glossary of terms used. It also contains useful information on legal and regulatory issues and best practice.
Contents
Introduction
Section 1 Implementing ISO 22000:2005
1. Requirements and how to meet them
2. How we establish the system - the basics
3. How do we do it? In detail
4. Clause 7 of ISO 22000:2005 - planning and realization of safe products
5. Operating the system
Section 2 Self-assessment of your organization’s system for food safety
6. How to use the self-assessment questionnaire
7. Self-assessment questionnaire
8. Assessment of performance
9. Overall performance
Section 3 Useful forms and pro formas
10. Example monitoring forms
11. Index of workbook against clauses in ISO 22000:2005
12. Validation and verification checklists
Section 4 ISO 22000:2005 extracts
13. ISO 22000:2005 extracts, including terms and definitions
Section 5 Other sources of information
14. Introduction
15. Good practice
16. Legislation and regulation
17. Background information
18. References
Related Title
Managing food safety CD-ROM
Managing Food Safety contains five documents that provide guidance on implementing and maintaining an effective food safety management system.
