ISO:22000:2005

Food safety hazards

*IDENTIFIED

*EVALUATED &

*CONTROLLED.

Appropriate communication

Periodic evaluation & updating FSMS.

FOOD SAFETY MANAGEMENT SYSTEM

Management Responsibility

SUPPLIERS & CONTRACTORS

CUSTOMERS & CONSUMERS

STATUTORY & REGULATORY AUTHORITIES

OTHER ORGANIZATION

Statements of a FOOD SAFETY

POLICY and OBJECTIVES

PROCEDURES & RECORDS

DOCUMENTS

PLANNING & REALIZATION OF

SAFE PRODUCTS

Introduction of food safety hazards

contamination

Biological Chemical Physical Cross contamination

HYGIENE

“ NO WORKPLACE IS EXEMPT

ACCIDENTS”

ACCIDENTS CAN HAPPEN WITH

ANYONE

ANYWHERE

ANYTIME

COMMON HAZARDS

ELECTRIC SHORT CIRCUIT

THINGS TO DO….

HAZARD AWARENESS

TRAINING

INSPECTION

REGULAR SAFETY & HEALTH

RESOURCE

MANAGEMENT

RECEIVING AREA

STORAGE

SORTING

PREPARATION MIXING

PROCESSING

BAKING

PACKAGING STORAGE

WASHROOM

WASHROOM

NONSLIPPERY FLOOR

Identification of Critical control points (CCP)

Determination of critical limits for Critical Control Points.

MONITORING.

CORRECTIVE ACTION.

PLAN

DO

CHECK

ACT

INTERNAL AUDIT

EVALUATION ANALYSIS

FSMS VERIFICATION

IMPROVEMENT

CONTINUAL IMPROVEMENT.

UPDATING THE FOOD SAFETY MANAGEMENT SYSTEM