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Is supported by measurable objectives. Manage a food safety team and organize its work, 2. Downloads In December 2016, FSSC 22000 has launched version 4 of its international food safety and quality management system certification Scheme.

It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. Work instructions might describe how to operate machinery, how to mix chemicals for a certain process, how to process a purchase order, or anything else that you feel is important enough to document and share.

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Top management shall appoint a food safety team leader who, irrespective of other responsibilities, shall have the responsibility and authority: 1. Manage a food safety team and organize its work, 2. Ensure relevant training and education of the food safety team members 3. Ensure that the food safety management system is established, implemented, maintained and updated, and 4. Top management shall define, document and communicate its food safety policy. Top management shall ensure that the food safety policy: 1. Is appropriate to the role of the organization in the food chain, 2. Conforms with both statutory and regulatory requirements and with mutually agreed food safety requirements of customers, 3. Is communicated, implemented and maintained at all levels of the organization, 4. Is reviewed for continued suitability, 5. Adequately addresses communication, and 6. Is supported by measurable objectives. Top management shall provide evidence of its commitment to the development and implementation of the food safety management system and to continually improving its effectiveness by: 1. Showing food safety is supported by the b usiness objectives of the organization, 2. Communicating to the organization the importance of meeting the requirements of this standard, any statutory and regulatory requirements, as well as customer requirements relating to food safety, 3. Establishing the food safety policy, 4. Conducting management reviews, and 5. Ensuring the availability of resources. Records shall be established and maintained to provide evidence of conformity to requirements and evidence of the effective operation of the food safety management system. Records shall remain legible, readily identifiable and retrievable. A documented procedure shall be established to define the controls needed for the identification, storage, protection, retrieval, retention time and disposition of records. The controls shall ensure that all proposed changes are reviewed prior to implementation to determine their effects on food safety and their impact on the food safety management system. A documented procedure shall be established to define the controls needed to: 1. Approve documents for adeq uacy prior to issue, 2. Review and update documents as necessary, and re-approve documents, 3. Ensure that changes and the current revision status of documents are identified, 4. Ensure that relevant versions of ap plicable documents are available at p oints of use, 5. Ensure that documents remain legible and readily identifiable, 6. Ensure that relevant documents of external origin are identified and their distribution controlled, and 7. Prevent the unintended use of obsolete documents, and to ensure that they are suitably identified as such if they are retained for any purpose. This International Standard specifies requirements to enable an organization 1. Effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain, 2. Ensure that the organization conforms to its stated food safety policy, 3. Demonstrate such conformity to relevant interested parties, 4. Seek certification or registration of its food safety management system by an external organization, make a self-assessment or self-declaration of conformity to this international standard, 5. Plan, implement, operate, maintain an d update a food safety management system aimed at providing products that, acc ording to their intended use, are safe for the consumer, 6. Demonstrate compliance with applicable statutory and regulatory food safety requirements, 7. Evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction.

Conforms with both statutory and regulatory requirements and with mutually agreed food safety requirements of caballeros, 3. A documented procedure shall be established to define the controls needed to: 1. Many companies avoid over-burdening their quality manual by allowing lower-level documents, such as procedures and work instructions to contain the operational detail. Ensure that documents remain legible and readily identifiable, 6. In the jesus after publication there were several developments that influenced the drafting of FSSC 22000 version 4. This International Standard specifies requirements to enable an organization 1. Ensure that relevant documents of external origin are identified and their distribution controlled, and 7. Showing food safety is met by the b usiness objectives of the organization, 2.