Top tips for the successful
implementation of a FSMS (ISO 22000-2018)
- To have an
effective FSMS ensure that “Top Management†is committed to its establishment,
implementation, update and continual improvement.
- Get everyone
involved. Top Management for context, requirements, policy and objectives
setting; food safety team and assigned personnel with valuable competence
for hazard analysis and risk assessment, process control and procedure
writing.
- Sure your
system includes two PDCA cycles at operational and organizational levels,
and communication between them is established and maintain at all times.
- Remember to
identify how you have selected the applicable food safety hazards within
your system; these are specific to each process and product and also
depending on applicable regulations and customer needs, so this information
is not interchangeable!
- When changes
to products or processes occurred, either planned or unintentionally,
ensure your system is reviewed and established control measures still
effective for the intended purpose of the FSMS.
- Review your
monitoring and measuring devices are calibrated at specified frequency to
ensure reliable results.
- Remember your
suppliers. Some suppliers will help you enhance your FSMS, some will
increase your risk. You need to ensure any high-risk suppliers have
controls in place that are at least as good as yours. If they don’t then
look for alternatives.
- Food Safety
concepts are likely to be new for many or most of your employees. People
may need to change habits ingrained over many years. A single awareness
briefing is unlikely to be sufficient, so focus on your personnel competence
as a fundamental key for the implementation of a good FSMS.
- Remember to
allocate sufficient resources to routinely test your controls. The threats
your organization faces will constantly change and you need to test
whether you are able to respond to those threats.
User questions & answers