1 Scope
2 Cited standards
3 Terms and recipes
3.1 Food safety
3.2 Food chain
3.3 Food safety hazard
3.4 Food safety policy
3.5 Latest product
3.6 Flow chart
3.7 Control measure
3.8 Prerequisite program
3.9 Operational prerequisite program (OGP)
3.10 Critical control point (CCP)
3.11 Critical limit
3.12 Tracking
3.13 Correction
3.14 Corrective action
3.15 Validation
3.16 Verification
3.17 Update
4 Food safety management system
4.1 General conditions
4.2 Documentation requirements
5 Management responsibility
5.1 Management's commitment
5.2 Food safety policy
5.3 Food safety management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communication
5.7 Emergency preparedness and response
5.8 Management review
6 Resource management
Providing 6.1 Resources
6.2 Human resources
6.3 Infrastructure
6.4 Working environment
7 Secure product planning and implementation
7.1 General
7.2 Prerequisite programs
7.3 Primary stages of carrying out hazard analysis
7.4 Hazard analysis
Creating operational prerequisite programs
Creating the 7.6 HACCP plan
Update of initial information and documents specified in 7.7 OGP and HACCP plans
7.8 Verification planning
7.9 Traceability system
7.10 Nonconformity check
8 Validation, verification and improvement of the food safety management system
8.1 General
8.2 Validation of control measure combinations
8.3 Monitoring and measuring control
8.4 Food safety management system verification
In addition to the 8.5 Improvement Items, it includes the last five items in addition to the sub-clauses brought under the clause 22000 of the ISO 7.2.3 standard:
1-Structure and layout of buildings
2-Layout of workspaces, buildings and attachments
3-Auxiliary plants -air, water, energy, fuel
4-Support services such as waste and sewage
5-Equipment suitability, cleaning, preventive maintenance
6-Supply management and applications
7-Measures to prevent cross-contamination
8-Cleaning and sanitation applications
9-Pest control methods
10-Personnel hygiene and working facilities
11-rework applications
12-Product recall procedures
13-Storage Conditions
14-Product and consumer information
15-Food defense, biosafety and bioterrorism applications
FSSC 22000 You can get full support from TURCERT regarding its standard.
