ISO 22000 Audit – How Food Safety Team Prepare for Certification?

The most important job of a Food Safety Team is the food safety audit of ISO 22000. Especially the annual and recertification Food Safety audit of ISO 22000: 2018 is significant. FoodTechSafety combines essential points for the preparation of ISO 22000 Audits.

The Food Safety Team has all the responsibilities to prepare the Food Industry for a food safety audit. Let’s accumulate the most important duties of FST for:

ISO 22000:2018 Audit

  • Organize the electronic and hardcopy information needed so that it’s easily accessible during the audit.
  • Typical documents to be reviewed include but are not limited to:
  • Organizational structure and selected position descriptions| HACCP plans including flow diagrams for product and processes at the time of audit | Food safety and quality management system overview | Supplier approval processes | Specifications for raw materials (ingredients and packaging), work in progress (WIP) and finished products | Product recall protocols | Product recall data | Food defense assessment (TACCP)
  • If metal detection is used; requires Metal detector validation.
  • The preventative maintenance schedule, records of preventative and breakdown maintenance activities, and maintenance handover and hygiene clearance.
  • Product labeling Checklist.
  • Allergen management protocols
  • Product authenticity (VACCP) and risk assessment
  • Product selling protocols
  • Calibration Records.
  • Training Calendar and training personnel’s
  • Review typical records.
  • Minutes of management review
  • Evidence of HACCP verification activities

Read more: Roles of HACCP Team Members

  • Supplier approval audits and approved supplier list.
  • Customer complaint data and investigations
  • Internal system audits and GMP/hygiene audits
  • Test results for utilities including water, ice, steam, compressed air, and gases
  • Pest control treatments and/or visit records
  • Product results for microbiological, chemical, and physical tests
  • Calibration records
  • Training records
  • Validation records
  • Share the compliance responsibilities in your organization; practice your job according to what the Food Safety manual prescribes.
  • Encourage supervisors and operators in each area to interact with the auditor to encourage ownership and to upskill the audit process.
  • Preparing for any audit challenges, but also provides the opportunity for improvement.

Training for Improved Job Productivity

  • Depending on your experience and the standards your organization is certified to, we recommend the following types of training:
    • Internal auditor training
    • HACCP refresh course.
    • Senior management minutes and discussions
    • Allergen management
    • Implementing VACCP and TACCP if any.

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