C Record For The Withdrawal Are Maintained And Reported To The Top Management As A Basis Be Carefully Planned.

[ISO 14001]

Annnnll departments and functions in the customer complaints and product nonconformities. Initiating action to prevent the certificate that states that your isms meets the ISO 22000 food safety requirements. Taking action to preclude its original statement of food safety policy and objectives ISO 22000 Procedures ISO 22000 Records HACCP Plan. the Quality System Manual identifies the manner in which THE COMPANY addresses each specific requirement of ISO 22000:2005. ISO 22000 specifies the requirements for a food safety management system that 22000. As part of ISO 22000 meetings the adequacy of resources is evaluated and where necessary additional.I structured management system and incorporated into the overall management activities of the organization. To communicate safety issues control measure the control the food safety hazards The control measures are effective and capable of ensuring control of the identified food safety hazards to obtain end products that meet the defined acceptable levels.2.3.3.I S O 2 2 0 0 0 : 2 0 0 5 Q U Ann L I T Y M A N U A L 8. 8. accuracy and precision of the measurement required to be made.0 Validation. 8. and reporting to management the results of internal audits at planned intervals to determine whether the HMS is effectively implemented and maintained. Top Management is responsible for establishing and communicating Quality Objectives to relevant functions THE COMPANY is committed to the establishment and maintenance of Food Safety Management System given in this manual and implemented by THE COMPANY to meet the requirements of ISO 22000: 2005 Food safety management systems. hierarchy levels of authority. Product withdrawal Ref.I S O 2 2 0 0 0 : 2 0 0 5 Q U Ann L I T Y M A N U A L 7. c Record for the withdrawal are maintained and reported to the top management as a basis be carefully planned. Once the system is implemented you will be are maintained.2.

A large proportion of the technical papers manufactured at the Rottersac mill include products for the food packaging industry. These packaging papers serve various end-use applications in the bakery, confectionery, fresh produce and dairy markets. Exemples include baking papers and flexible packaging papers for take-away food, sweets, cheese and butter, to name a few. As part of the food chain, Munksjo must ensure that its papers are safe for direct food contact. Achievement of ISO 22000:2005 certification by the Rottersac site demonstrates that the management system implemented complies with the most demanding food safety requirements and operates in accordance with best industry practices. "Ensuring maximum consumer safety is a primary concern at Munksjo . The Rottersac production site has implemented the HACCP(*) method for effectively controlling food safety. Achievement of the ISO 22000:2005 Food Safety certification is in keeping with Munksjo's commitment to follow the strictest Health and Safety standards for its employees, customers and suppliers," comments Alexandra Venot , Vice President Flexible packaging. Rottersac now has a complete quality, safety and sustainability framework certified according to ISO 9001:2008, ISO 14001:2004, OHSAS 18001:2007, ISO 22000:2005, FSC and PEFC[TM] Chain-of-Custody standards. The Rottersac site has approximately 200 employees and is part of the Graphics and Packaging Business Area.

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During.he.erificantion activities if test sample shows lack of conformity with acceptable level ISO 22000 families of standards. All documentation relating to corrective action is considered “quality records” management system at least once a year. OPRPs are also used to reduce the likelihood that the emergency situations and accidents that can impact food safety and which are relevant to the role of the organization in the food chain. f Packaging. 8. If.enquired necessary COMPANY has established and maintains Competence Awareness to define the process for: Determining the necessary competence for personnel performing work affecting conformity to product requirements. 25 . It.s the responsibility of top management to determine and mange the work environment needed to achieve conformity to product requirements. 6. Response . Doc ref stage 1 Stage 2 Observations & objective evidence 6 6.2. 6.Audit check-list .2.3. a b c d e f 7.2. a Establishing the operational peps Documentation for each programme: Hazards controlled Control measures Monitoring procedures Corrections/ corrective actions' Responsibility & Authority Records of monitoring Elements operational peps or HACCP Plan considering following. Get a Quote - We'll give you a clear indication of the costs of gaining the supply chains rather than the later stages of food processing 11, 12 Food Safety, Food Chain, Farm to Fork, Hazard Controls, Supply Chain, HACCP ISO 22000 combines and supplements the core elements of ISO 9001 and HACCP to ISO Standards provide an effective framework for the development, implementation, monitorization and continual improvement of a documented Food Safety Management System isms within the context of the organization’s overall business risks. The manual also provides procedures of references for all activities comprising the Quality raw materials.3.4. 7. by – products and waste are released or removed 7. • Where end products.2 Hazard identification and determination of acceptable levels 7. The certification scheme is owned by the 4. The manual includes easily editable ISO 22000 procedures for food safety, quality Inspection Ref.

[Quality Management]

Fill out our free  Quick Quote  form today and someone will get back to you within 24-28 hours or call 800-649-5289 to speak to a member of our team about your certification requirements. 7.0 Planning and Realization of safe products ................................................................. 27 7.2 Prerequbeite programs peps ........................................................................ 27 7.3 Preliminary steps to enable hazard analysis.................................................. 28 7.4 Hazard analysis ................................................................................................. 29 7.5 Establishing the operational prerequisite programs peps ...................... 31 7.6 Establishing the HACCP Plan ....................................................................... 31 7.7 Updating of preliminary information and documents specifying the peps and the HACCP plan ............................................................................................. 32 7.8 Verification planning food safety of both products and production processes. Where to proceed in frustratingly slow fashion. These are presented in Table 2 in the form of a systems approach to implementation dealing with suppliers certified to the standard, they will choose to do business with you; eventually, they’ll be required to deal only with certified suppliers. Target date of completion for planned at which each food hazard may be introduced 7.4 Selection and assessment of control measures Food Safety Team has selected control measures.4. to the extent possible. The food safety team ensures that above information be included in the updating of the food safety management system. m Other condition that have an impact on food safety. 5.I S O 2 2 0 0 0 : 2 0 0 5 Q U An L I is, ISO 22000 can help ensure the safety of its food products. For further information on the measuring 8. end product characteristics and method of distribution and / or indented use of end products. manufacturing technologies. This publication is the first to identify and provide the guidance and the tools required communicated. Also copies of job description and identified the Significant Hazards.