FSMS ISO 22000

©Geo Anfield Solution

ISO 22000:2005
SISTEM MANAJEMEN KEAMANAN PANGAN
UNIVERSITAS PEMBANGUNAN
NASIONAL “VETERAN” JAWA
TIMUR

AWARENESS JUNI 2018

Persyaratan Untuk Setiap Organisasi By: Edy Hariyono

Dalam Rantai Pangan
www.geoanfield.com

www.geoanfield.com

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FSMS ISO 22000

©Geo Anfield Solution

PENDAHULUAN
OUTPUT TRAINING
 Memahami konsep keamanan pangan dan kerangka Sistem Manajemen
Keamanan Pangan ( SMKP )

 Mengerti semua persyaratan ISO 22000:2005

 Memahami bentuk implementasi di Organisasi yang memenuhi

persyaratan Keamanan Pangan

 Memahami dokumentasi yang memenuhi persyaratan ISO 22000:2005

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FSMS ISO 22000
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Pengertian ISO

Organisasi Internasional untuk

Standardisasi (bahasa Inggris: International
Organization for Standardization), atau
disingkat ISO adalah badan penetap standar
internasional yang terdiri dari wakil-wakil dari
badan standardisasi nasional setiap negara.

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FSMS ISO 22000

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Pengertian ISO 22000

ISO 22000 merupakan

sebuah standar yang
dikembangkan oleh
International Organization
for Standardization yang
berhubungan dengan
keamanan pangan.

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FSMS ISO 22000
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INTRODUCTION
Logic Sequence for Application of HACCP
1. Assemble HACCP Team
2. Describe Product
3. Identify Intended Use
4. Construct Flow Diagram
5. On-Site Confirmation of Flow Diagram
6. Conduct Hazard Analysis
7. Determine The Critical Control Points (CCP)
8. Establish Critical Limit
9. Establish Monitoring System
10. Establish Corrective Actions HACCP
11. Establish Verification Procedures
Quality Corrective
12. Establish Documentation an Record Keeping
Audit Action
Rework Hold and Product
Control Release Recall
Equipment Storage and Consumer Good Lab
Calibration Transport Response Practice
Control of Allergen Foreign Obj Weight Identification
Operation Control Prevention Control & Traceability
Label Shelf Life Consumer Incoming Supplier
Specification
Design Evaluation Testing Inspection Quality Mgt
Utilities Equipment Waste Product
Maintenance Sanitation Pest Control
Management Design Disposal Development
Quality Mgt Document Emergency House- Plant
Training Hygiene Zoning
System Control Preparedness keeping Structure

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FSMS ISO 22000

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INTRODUCTION
HACCP
Quality Corrective
Audit Action
Rework Hold and Product
Communication Control Release Recall
Equipment Storage and Consumer Good Lab
Calibration Transport Response Practice
Control of Allergen Foreign Obj Weight Identification
Operation Control Prevention Control & Traceability
Label Shelf Life Consumer Incoming Supplier
Specification
Design Evaluation Testing Inspection Quality Mgt
Utilities Equipment Waste Product
Maintenance Sanitation Pest Control
Design Disposal Development
Management
Document
Management System
Emergency House- Plant
Quality Mgt
Training Hygiene Zoning
System Control Preparedness keeping Structure

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FSMS ISO 22000
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INTRODUCTION

Communication

Management System

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FSMS ISO 22000

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Komunikasi Dalam Rantai Pangan

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FSMS ISO 22000
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ISO 22000 flowchart

Communication
Design and Maintenance of Control System
Management
Legislation Design of control
system
Science & Customer
experience satisfaction
Validation Verification Improvement
of control of control of control
Suppliers and system system system
contractors
Customer Monitoring of
requirements control system

Safe end
Operation of the control system product
Orders Production

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FSMS ISO 22000

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CROSS REFERENCE
HACCP VS ISO 22000:2005
HACCP ISO 22000:2005

 (Step 1) Pembentukan HACCP  (7.3.2) Tim Keamanan Pangan

Team  (7.3.3) Karakteristik produk
 (Step 2) Deskripsi Produk  (7.3.4) Intended Use
 (7.3.5.1) Diagram Alir

 (Step 3) Rencana Penggunaan  (7.4)

 (Step 4 & 5) Diagram alir Proses &  (7.6.2)
Verifikasi Diagram alir  (7.6.3)
 Prinsip 1  (7.6.4)
 Prinsip 2  (7.6.5)
 Prinsip 3  (7.8)
 Prinsip 4  (4.2)
 Prinsip 5
 Prinsip 6
 Prinsip 7

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FSMS Cross Reference ISO 22000
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ISO 9001 VS ISO 22000:2005

ISO 9001:2000 ISO 22000:2005

 Quality Manajemen System  Food Safety Manajemen System

 Quality Policy  Food Safety Policy
 Management Responsibility  Manajemen Responsibility
 Quality Management Planning  Food Safety Management System
Planning
 Management Representative  Food Safety Team Leader
 Product Realization  Planning and Realization of Safe
Products
 Measurement, Analysis &  Validation, Verification, and
Improvement Improvement of The Food Safety
Management System

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4 Food Safety Management System
4.2.2 Control of Documents
4.2.3 Control of Records
Hanya judul
5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents 4.1 General Requirements
4.2.3 Control of Records - Organisasi harus menetapkan,
5 Management Responsibility mendokumentasikan, menerapkan
5.1 Management Commitment
5.2 Food Safety Policy dan memelihara suatu sistem
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority manajemen keamanan pangan yang
5.5 Food Safety Team Leader
5.6 Communication efektif
5.6.1 External Communication
5.6.2 Internal Communication
- Organisasi harus menetapkan
5.7 Emergency Preparedness and Response Ruang Lingkup sistem manajemen
5.8 Management Review
5.8.1 General keamanan pangan
5.8.2 Review Input
5.8.3 Review Output - Bila ada proses yang dikerjakan
6 Resource Management diluar organisasi, organisasi harus
6.1
6.2
Provision of Resources
Human Resources
memastikan pengendalian terhadap
6.2.1 General proses tersebut.
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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FSMS Clauses of ISO 22000 ISO 22000
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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2 Documentation Requirements
4.2.2 Control of Documents
4.2.3 Control of Records
Hanya judul
5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements 4.2.1 General
4.2.1 General
4.2.2 Control of Documents
- Dokumen keamanan pangan harus
4.2.3 Control of Records mencakup:
5 Management Responsibility
a. Kebijakan dan sasaran keamanan
5.1 Management Commitment pangan
5.2 Food Safety Policy
5.3 Food Safety Management System Planning b. Prosedur dan rekaman yang
5.4
5.5
Responsibility and Authority
Food Safety Team Leader
dipersyaratkan oleh standard ini
5.6 Communication c. Dokumen yang diperlukan oleh
5.6.1 External Communication
5.6.2 Internal Communication
organisasi untuk sistem keamanan
5.7 Emergency Preparedness and Response pangan yang efektif
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output
4.2.2 Control of Documents
- Harus menetapkan prosedur
6 Resource Management
6.1 Provision of Resources
pengendalian dokumen
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training 4.2.3 Control of Records
6.3
6.4
Infrastructure
Work Environment
- Organisasi harus menetapkan dan
memelihara rekaman untuk meyediakan
bukti kesesuaian terhadap persyaratan
dan bukti operasi sistem yang efektif
- Harus ada prosedur pengendalian
record
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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents 4.2 Documentation Requirements
4.2.3 Control of Records

5 Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3
5.4
Food Safety Management System Planning
Responsibility and Authority
Policy Level
5.5 Food Safety Team Leader 1
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review Procedure Level 2
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
Level 3
6.1
6.2
Provision of Resources
Human Resources
Supporting
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment
Record Level 4

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FSMS Clauses of ISO 22000 ISO 22000

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
5 Management Responsibility
4.2.2 Control of Documents
4.2.3 Control of Records
Hanya judul
5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1
4.2
General Requirements
Documentation Requirements
5.1 Management Commitment
4.2.1 General - Manajemen Puncak harus
4.2.2 Control of Documents
4.2.3 Control of Records memberikan bukti komitmennya
5 Management Responsibility untuk pengembangan dan penerapan
5.1 Management Commitment
5.2 Food Safety Policy sistem manajemen keamanan
5.3
5.4
Food Safety Management System Planning
Responsibility and Authority
pangan.
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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FSMS Clauses of ISO 22000 ISO 22000

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
5.2 Food Safety Policy
4.2.2 Control of Documents
4.2.3 Control of Records
- Harus ada kebijakan keamanan pangan
 ditetapkan, didokumentasikan,
5 Management Responsibility
5.1 Management Commitment dikomunikasikan, diterapkan dan
5.2 Food Safety Policy
5.3 Food Safety Management System Planning dipelihara pada seluruh tingkat
5.4 Responsibility and Authority
5.5 Food Safety Team Leader
organisasi
5.6 Communication
5.6.1 External Communication
- Kebijakan keamanan pangan didukung
5.6.2 Internal Communication oleh sasaran yang terukur
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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FSMS Clauses of ISO 22000 ISO 22000
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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General 5.3 Food Safety Management System
4.2.2 Control of Documents
4.2.3 Control of Records Planning
5 Management Responsibility Manajemen Puncak harus memastikan:
5.1 Management Commitment
5.2 Food Safety Policy
- Perencanaan sistem manajemen
5.3
5.4
Food Safety Management System Planning
Responsibility and Authority
keamanan pangan dilaksanakan untuk
5.5 Food Safety Team Leader memenuhi persyaratan
5.6 Communication
5.6.1 External Communication - Integritas sistem manajemen keamanan
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response pangan harus terpelihara jika ada
5.8 Management Review
5.8.1 General
perubahan
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
5.4 Responsibility and Authority
4.2.3 Control of Records - Manajemen pucak Harus memastikan
5 Management Responsibility bahwa tanggung jawab dan wewenang
5.1 Management Commitment
5.2 Food Safety Policy ditetapkan dan dikomunikasikan
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority - Semua personel harus memiliki
5.5 Food Safety Team Leader
5.6 Communication
tanggung jawab untuk melaporkan
5.6.1 External Communication
5.6.2 Internal Communication
masalah – masalah dalam sistem
5.7 Emergency Preparedness and Response keamanan pangan
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records
5.5 Food Safety Team Leader
- Manajemen puncak harus menunjuk
5 Management Responsibility
5.1 Management Commitment Ketua Tim Keamanan Pangan
5.2 Food Safety Policy
5.3 Food Safety Management System Planning - Bertanggung jawab untuk memastikan
5.4 Responsibility and Authority
5.5 Food Safety Team Leader sistem ditetapkan, diterapkan, dipelihara
5.6 Communication
5.6.1 External Communication
dan dimutakhirkan
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1
5.2
Management Commitment
Food Safety Policy
5.6 Communication
5.3
5.4
Food Safety Management System Planning
Responsibility and Authority
Hanya judul
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication 5.6.1; 5.6.2 External and internal
5.7 Emergency Preparedness and Response
5.8 Management Review Communication
5.8.1 General
5.8.2 Review Input - Untuk memastikan informasi yang
5.8.3 Review Output
cukup mengenai isu keamanan pangan
6 Resource Management
6.1 Provision of Resources
diseluruh rantai pangan
6.2 Human Resources - Organisasi harus menetapkan,
6.2.1 General
6.2.2 Competence, Awareness, and Training menerapkan dan memelihara
6.3 Infrastructure
6.4 Work Environment pengaturan komunikasi yang efektif

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4 Food Safety Management System

4.1 General Requirements 5.7 Emergency Preparedness and
4.2 Documentation Requirements
4.2.1 General Response
4.2.2 Control of Documents
4.2.3 Control of Records
- Manajemen puncak harus menetapkan,
5 Management Responsibility
menerapkan dan memelihara prosedur
5.1 Management Commitment untuk mengelola situasi darurat yang
5.2 Food Safety Policy
5.3 Food Safety Management System Planning potensial berdampak terhadap
5.4 Responsibility and Authority
5.5 Food Safety Team Leader keamanan pangan
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response 5.8 Management Review
5.8 Management Review
5.8.1 General Hanya judul
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review 5.8.1 General
5.8.1 General
5.8.2 Review Input
- Management Review harus dilakukan
5.8.3 Review Output dalam rentang waktu yang terencana
6 Resource Management untuk memastikan keefektifan sistem
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training 5.8.2 Review Input
6.3
6.4
Infrastructure
Work Environment
- Apa saja yang harus jadi input

5.8.3 Review Output

- Apa saja yang harus jadi output

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output 6 Resource Management
6 Resource Management Hanya judul
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7
5.8
Emergency Preparedness and Response
Management Review
6.1 Provision of Resources
5.8.1 General - Harus disediakan sumberdaya yang
5.8.2 Review Input
5.8.3 Review Output cukup untuk penetapan, penerapan, dan
6 Resource Management pemeliharaan serta pemutakhiran sistem
6.1
6.2
Provision of Resources
Human Resources
manajemen keamanan pangan
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management 6.2 Human Resources

6.1 Provision of Resources
6.2 Human Resources Hanya judul
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment

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4 Food Safety Management System

4.1 General Requirements 6.2.1 General
4.2 Documentation Requirements
4.2.1 General - Personel yang melaksanakan kegiatan
4.2.2 Control of Documents
4.2.3 Control of Records
yang mempengaruhi keamanan
5 Management Responsibility
pangan harus kompeten (memiliki
5.1 Management Commitment pendidikan, pelatihan, keterampilan
5.2 Food Safety Policy
5.3 Food Safety Management System Planning dan pengalaman) yang sesuai
5.4 Responsibility and Authority
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
6.2.2 Competence, Awareness, and
5.7
5.6.2 Internal Communication
Emergency Preparedness and Response
Training
5.8 Management Review - Organisasi harus mengidentifikasi
5.8.1 General
5.8.2 Review Input Kompetensi yang diperlukan
5.8.3 Review Output
- Menyediakan pelatihan atau tindakan
6 Resource Management
6.1 Provision of Resources lain untuk memastikan personil
6.2 Human Resources
6.2.1 General
memiliki kompetensi
6.2.2 Competence, Awareness, and Training - Mengevaluasi penerapan program
6.3 Infrastructure
6.4 Work Environment pelatihan atau tindakan lain
- Memastikan personil peduli akan
pentingnya kontribusi mereka
terhadap keamanan pangan

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training
6.3 Infrastructure
6.4 Work Environment
6.3 Infrastructure
- Manajemen harus menyediakan
Infrastruktur yang mendukung FSMS

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4 Food Safety Management System

4.1 General Requirements
4.2 Documentation Requirements
4.2.1 General
4.2.2 Control of Documents
4.2.3 Control of Records

5 Management Responsibility
5.1 Management 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
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
5.8.1 General
5.8.2 Review Input
5.8.3 Review Output

6 Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.1 General
6.2.2 Competence, Awareness, and Training 6.4 Work Environment
6.3 Infrastructure
6.4 Work Environment - Organisasi harus menyediakan Sumber
daya untuk penetapan, pengelolaan dan
pemeliharaan Lingkungan kerja yang
diperlukan

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7 Planning and Realization of Safe Product 7 Planning and Realization of Safe Product
7.1
7.2
General
Prerequisite Programs (PRPs)
Hanya judul
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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7 Planning and Realization of Safe Product

7.1 Persyaratan umum
7.1
7.2
General
Prerequisite Programs (PRPs)
Organisasi harus merencanakan
7.2.1 Establishing, Implementing, and Maintaining PRPs dan mengembangkan proses yang
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs diperlukan untuk menghasilkan
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General produk yang aman, mencakup PRP,
7.3.2 Food Safety Team
7.3.3 Product Characteristics
OPRP dan HACCP
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.2.1 PRP harus ditetapkan,
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
diimplementasi, dan dipelihara untuk
7.3.5.1 Flow Diagrams mengendalikan kemungkinan
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis masuknya bahaya ke produk
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.2.2 PRP harus: sesuai dengan
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
kebutuhan, diterapkan pada seluruh
7.4.4 Selection and Assessment of Control Measures sistem produksi
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs) 7.2.3 Saat memilih PRP, organisasi
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
harus mempertimbangkan peraturan
7.7
7.6.5 Actions when Monitoring Results Exceed Critical Limits perundangan, persyaratan pelanggan,
Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning SNI, dll.

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FSMS Clauses of ISO 22000 ISO 22000

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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams 7.2 Prerequisite Programs (PRPs)
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis HACCP
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level Quality Corrective
7.4.2.1 Identification of Hazard Audit Action
7.4.2.2 Consideration when Identifying The Hazard Rework Hold and Product
Control Release Recall
7.4.2.3 Determination of Acceptable Level Consumer
Equipment Storage and Good Lab
7.4.3 Hazard Assessment Calibration Transport Response Practice
7.4.4 Selection and Assessment of Control Measures Control of Allergen Foreign Obj Weight Identification
7.5 Establishing The Operational Prerequisite Programs (PRPs) Operation Control Prevention Control & Traceability
7.6 Establishing The HACCP Plan Label Shelf Life Consumer
Specification
Incoming Supplier
7.6.1 HACCP Plan Design Evaluation Testing Inspection Quality Mgt
7.6.2 Identification of Critical Control Points (CCPs) Utilities Equipment Waste Product
Maintenance Sanitation Pest Control
Management Design Disposal Development
7.6.3 Determination of Critical Limits for Critical Control Points
Quality Mgt Document Emergency House- Plant
7.6.4 System for Monitoring of Critical Control Points System Control Preparedness
Training Hygiene
keeping Structure
Zoning
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs

7.3
7.2 Prerequisite Programs (PRPs)
7.2.3 Consideration when Selecting and/or Establishing PRPs
Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 HACCP
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use Quality Corrective
7.3.5 Flow Diagrams, Process Steps, and Control Measures
Audit Action
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
Rework Hold and Product
7.4 Hazard Analysis
Control Release Recall
7.4.1 General
7.4.2 Hazard Identification and Determination
Equipment ofStorage
Acceptable
and LevelConsumer Good Lab
7.4.2.1 Identification of Hazard Response
Calibration Transport Practice
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination
Control of
of Acceptable Level
Allergen Foreign Obj Weight Identification
7.4.3 Hazard Assessment
Operation Control Prevention Control & Traceability
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational
Label Prerequisite Programs Consumer
Shelf Life (PRPs) Incoming Supplier
7.6 Establishing The HACCP Plan Specification
Design Evaluation Testing Inspection Quality Mgt
7.6.1 HACCP Plan
7.6.2 Identification
Utilities of Critical Control Points (CCPs)
Equipment Waste Product
7.6.3 Determination of Critical Limits forMaintenance Sanitation
Critical Control Points Pest Control
Management Design Disposal Development
7.6.4 System for Monitoring of Critical Control Points
7.6.5
Quality Actions
Mgt when Monitoring Results
Document Exceed Critical Limits
Emergency House- Plant
7.7 Updating of Preliminary Information and Documents Training Specifying the PRPsHygiene
and The HACCP Plan Zoning
System Control Preparedness keeping Structure
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 39

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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 7.3 Preliminary Steps to Enable Hazard
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
7.3.4 Intended Use
Characteristic of End Products Analysis
7.3.5 Flow Diagrams, Process Steps, and Control Measures Hanya judul
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General 7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
- Informasi untuk hazard analysis harus
7.3.3.1
7.3.3.2
tersedia
Raw Materials, Ingredients, and Product-Contact Materials
Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 41

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©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General 7.3.2 Food Safety Team
7.3.2 Food Safety Team
7.3.3 Product Characteristics - Tim harus ditunjuk
7.3.3.1
7.3.3.2
- Tim harus multidisiplin
Raw Materials, Ingredients, and Product-Contact Materials
Characteristic of End Products
7.3.4 Intended Use - Tim harus punya pengetahuan dan
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams pengalaman yang sesuai
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1
7.3.3 Product Characteristic
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
7.3.4 Intended Use
Characteristic of End Products Hanya judul
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 43

FSMS Clauses of ISO 22000 ISO 22000

©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
Deskripsi Produk
7.3 Preliminary Steps to Enable Hazard Analysis ……
7.3.1 General …..
7.3.2 Food Safety Team
7.3.3 Product Characteristics …..
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard 7.3.3.1 Raw Materials, Ingredients, and
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
Product-Contact Materials
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
- Harus dideskripsikan
7.5 - Isi deskripsinya sejauh diperlukan untuk
Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan analisa bahaya
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.3.3.2 Characteristic of End Products
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7
7.8
- Harus dideskripsikan
Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
Verification Planning
- Isi deskripsinya sejauh diperlukan untuk
analisa bahaya
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7 Planning and Realization of Safe Product

7.1
7.2
General
Prerequisite Programs (PRPs)
7.3.4 Intended Use
7.2.1 Establishing, Implementing, and Maintaining PRPs - Harus diperhitungkan dan diuraikan
7.2.2 The Condition of PRPs
rencana penggunaan, kemungkinan
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General kesalahan penggunaan, grup
7.3.2 Food Safety Team
7.3.3 Product Characteristics
pengguna, kelompok khusus (jika
7.3.3.1
7.3.3.2
ada) sampai tingkat yang diperlukan
Raw Materials, Ingredients, and Product-Contact Materials
Characteristic of End Products
7.3.4 Intended Use untuk analisa bahaya.
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 45

FSMS Clauses of ISO 22000 ISO 22000

©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.3.5 Flow Diagrams, Process Steps, and
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
Control Measures
7.3.2 Food Safety Team Hanya judul
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams 7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis - Diagram alir harus disiapkan untuk
7.4.1 General
kategori produk atau proses yang dicakup
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1
7.4.2.2
Identification of Hazard sistem
Consideration when Identifying The Hazard
7.4.2.3 - Diagram alir harus memberikan dasar
Determination of Acceptable Level
7.4.3 Hazard Assessment
untuk mengevaluasi kemungkinan
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan timbulnya bahaya keamanan pangan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.3.5.2 Description of Process Step and
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
Control Measures
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning - Tindakan pengendalian, parameter proses
harus diuraikan untuk melakukan analisa
bahaya
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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1
7.4.2.2
Identification of Hazard 7.3.5 Flow Diagrams, Process Steps, and
Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level Control Measures
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures Material
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs) Penerimaan
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points Rework /
7.6.5 Actions when Monitoring Results Exceed Critical Limits Utility Proses
WIP
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP
T=121 OC Plan
7.8 Verification Planning
Penyimpanan

Transport
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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1
7.4 Hazard Analysis
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
7.3.4 Intended Use
Characteristic of End Products Hanya judul
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 49

FSMS Clauses of ISO 22000 ISO 22000

©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 7.4.1 General
Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures - Hazard analysis harus dilakukan
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics 7.4.2 Hazard Identification and
7.3.3.1
7.3.3.2
Determination of Acceptable Level
Raw Materials, Ingredients, and Product-Contact Materials
Characteristic of End Products
7.3.4 Intended Use Hanya judul
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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7.4.2.1 Bahaya harus diidentifikasi mulai
7 Planning and Realization of Safe Product
7.1 General
RM, proses, sampai distribusi
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs 7.4.2.2 Hal-hal yang harus
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis dipertimbangkan saat identifikasi bahaya:
7.3.1 General
7.3.2 Food Safety Team
tahapan sebelum dan sesudah proses
7.3.3 Product Characteristics
7.3.3.1
operasi, peralatan yang dipakai,
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products hubungan mata rantai (sebelum dan
7.3.4 Intended Use
sesudahnya)
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2.3 Untuk tiap bahaya harus ditentukan
7.4.2.1 Identification of Hazard
acceptable level-nya di produk akhir
7.4.2 Hazard Identification and Determination of Acceptable Level

7.4.2.2 Consideration when Identifying The Hazard

7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment 7.4.3 Hazard Assessment
7.5
7.4.4 Selection and Assessment of Control Measures - Harus dilakukan hazard assessment
Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan berdasarkan kemungkinan terjadinya dan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)tingkat keparahan
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 53

FSMS Clauses of ISO 22000 ISO 22000

©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis 7.4.4 Selection and Assessment of Control
7.3.1 General
7.3.2 Food Safety Team Measures
7.3.3 Product Characteristics
7.3.3.1
- Tindakan pengendalian harus
Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
7.3.4 Intended Use
Characteristic of End Products ditentukan dan dikategorikan untuk
dikendalikan dengan OPRP atau HACCP
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Plan
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
HACCP
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
OPRP? Plan?
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.4.
7.1 Hazard Analysis
General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
Tabel Analisis Bahaya
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.4.2.1 & 7.4.2.2
7.3.1 General 7.4.2.3 7.4.3 7.4.4
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
No. Material / Tipe Bahaya Sumber Accept- Kemung- Kepa- Sigifi- Kategori Tindakan Q1 Q2 Q3 Q4 CCP/
7.3.4 Intended Use
Tahapan able kinan rahan kansi Pengendalian Not CCP
7.3.5 Flow Diagrams, Process Steps, and Control Measures
Proses Level
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
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©Geo Anfield Solution

77.5 Establishing
Planning
7.1
and RealizationThe
General
of SafeOperational
Product Prerequisite Programs (PRPs)
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs 7.8
Tabel7.2.2
Operational
The Condition ofPRP
PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
No. 7.3.1 Bahaya
General OPRP Monitoring Koreksi Langsung Tindakan Koreksi Tanggung Jawab Verifikasi Dokumentasi
7.3.2 Food Safety Team (Tindakan dan Wewenang
7.3.3 Product Characteristics
Pengendalian)
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6 Establishing HACCP Plan
Hanya judul
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 57

FSMS Clauses of ISO 22000 ISO 22000

©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 7.6.1 HACCP Plan
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General - HACCP Plan harus didokumentasikan
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams

7.4
7.3.5.2
Hazard Analysis
7.6.2 Identification of Critical Control
Description of Process Step and Control Measures

7.4.1 General Points (CCPs)

7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard - Untuk setiap bahaya yang dikendalikan
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level dengan HACCP Plan, CCP harus
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
diidentifikasi
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 59

FSMS Clauses of ISO 22000 ISO 22000

©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General 7.6.3 Determination of Critical Limits for
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard Critical Control Points
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 - Untuk setiap CCP harus ditentukan
Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures Critical Limit yang bisa diukur
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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FSMS Clauses of ISO 22000 ISO 22000
©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2
7.3.4 Intended Use
Characteristic of End Products 7.6.4 System for Monitoring of Critical
Control Points
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 - Untuk setiap CCP harus ditetapkan
Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General sistem monitoring
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

Okt 2014
© Copyright Geo Anfield Solution 61

FSMS Clauses of ISO 22000 ISO 22000

©Geo Anfield Solution

7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use

7.3.5.1 Flow Diagrams

7.6.5 Actions when Monitoring Results
7.3.5 Flow Diagrams, Process Steps, and Control Measures

7.3.5.2 Exceed Critical Limits

Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General - Harus ada rencana koreksi langsung
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard dan tindakan korektif jika critical limit
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level terlampaui
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
- Akar masalah harus diidentifikasi
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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7 Planning and Realization of Safe Product

7.6.
7.1 Establishing HACCP Plan
General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
Tabel HACCP Plan
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.6.2
7.3.1 General 7.6.3 7.6.4 7.6.5 7.8
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
No. Bahaya CCP Critical Limit Monitoring Koreksi Tindakan Tanggung Jawab dan Verifikasi Dokumentasi
7.3.4 Intended Use
Langsung Korektif Wewenang
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.7 Updating of Preliminary Information
7.4
7.3.5.2
Hazard Analysis
and Documents Specifying the PRPs and
Description of Process Step and Control Measures

7.4.1 General The HACCP Plan

7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard - Organisasi harus meng-update
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level informasi awal yang digunakan sebagai
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
dasar analisa bahaya (setelah penetapan
7.5
7.6
Establishing The Operational Prerequisite Programs (PRPs)
Establishing The HACCP Plan
OPRP dan HACCP Plan)
7.6.1 HACCP Plan
7.6.2 Identification of Critical Control Points (CCPs)
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning

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7 Planning and Realization of Safe Product

7.1 General
7.2 Prerequisite Programs (PRPs)
7.2.1 Establishing, Implementing, and Maintaining PRPs
7.2.2 The Condition of PRPs
7.2.3 Consideration when Selecting and/or Establishing PRPs
7.3 Preliminary Steps to Enable Hazard Analysis
7.3.1 General
7.3.2 Food Safety Team
7.3.3 Product Characteristics
7.3.3.1 Raw Materials, Ingredients, and Product-Contact Materials
7.3.3.2 Characteristic of End Products
7.3.4 Intended Use
7.3.5 Flow Diagrams, Process Steps, and Control Measures
7.3.5.1 Flow Diagrams
7.3.5.2 Description of Process Step and Control Measures
7.4 Hazard Analysis
7.4.1 General
7.4.2 Hazard Identification and Determination of Acceptable Level
7.4.2.1 Identification of Hazard
7.4.2.2 Consideration when Identifying The Hazard
7.4.2.3 Determination of Acceptable Level
7.4.3 Hazard Assessment
7.4.4 Selection and Assessment of Control Measures
7.5 Establishing The Operational Prerequisite Programs (PRPs)
7.6 Establishing The HACCP Plan
7.6.1 HACCP Plan 7.8 Verification Planning
7.6.2 Identification of Critical Control Points (CCPs)
- Rencana Verifikasi harus dibuat
7.6.3 Determination of Critical Limits for Critical Control Points
7.6.4 System for Monitoring of Critical Control Points
- Apa saja yang harus diverifikasi
7.6.5 Actions when Monitoring Results Exceed Critical Limits
7.7 Updating of Preliminary Information and Documents Specifying the PRPs and The HACCP Plan
7.8 Verification Planning - Hasil verifikasi harus dicatat dan
dikomunikasikan.

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7.9 Traceability System 7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections - Harus ada sistem mampu telusur yang
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
mampu melacak produk sampai ke
7.10.3.1 General penggunaan material dan tujuan
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Productsdistribusi
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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FSMS Clauses of ISO 22000 ISO 22000
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7.9 Traceability System

7.10 Control of Nonconformity
7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
Hanya judul
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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7.9 Traceability System 7.10.1 Correction

7.10 Control of Nonconformity
7.10.1 Corrections - Koreksi langsung harus dilakukan jika
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
critical limit terlampaui
7.10.3.1 General - Produk yang terpengaruh harus
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Productsdikontrol
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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Slide 68

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7.9 Traceability System 7.10.2 Corrective Action

7.10 Control of Nonconformity
7.10.1 Corrections - Tindakan Korektif harus dilakukan jika
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
critical limit terlampaui atau ada
7.10.3.1 General penerapan OPRP yang tidak sesuai
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
7.10.3 Handling of Potentially Unsafe
8 Products
Validation, Verification, and Improvement of The Food Safety Management System
8.1 General
8.2 Validation of Control Measure Combinations - Hanya judul
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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FSMS Clauses of ISO 22000 ISO 22000
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7.9 Traceability System

7.10 Control of Nonconformity 7.10.3.1 General
7.10.1 Corrections
7.10.2 Corrective Actions
- Harus ada cara penanganan produk
7.10.3 Handling of Potentially Unsafe Products yang tidak aman
7.10.3.1 General
7.10.3.2 Evaluation of Release - Produk yang terpengaruh harus ditahan
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals - Kalau terlanjur keluar, harus ada
8 pemberitahuan
Validation, Verification, and Improvement of The Food Safety Management System dan dilakukan penarikan
8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

HOLD

HOLD
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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General 7.10.3.2 Evaluation of Release
8.2
8.3
Validation of Control Measure Combinations
Control of Monitoring and Measuring
Setiap lot produk yang terpengaruh oleh
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
ketidaksesuaian harus hanya aman
8.4.2 Evaluation of Individual Verification Results dilepas jika memenuhi persyaratan
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

OK

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FSMS Clauses of ISO 22000 ISO 22000
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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General 7.10.3.3 Disposition of Nonconforming
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring Products
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
- Produk yang tidak dapat diterima harus
8.4.2 Evaluation of Individual Verification Results di proses ulang atau dimusnahkan
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals 7.10.4 Withdrawals
8 - Harus ada prosedurnya
Validation, Verification, and Improvement of The Food Safety Management System
8.1
8.2
General
Validation of Control Measure Combinations
- Produk yang ditarik harus diamankan
8.3 Control of Monitoring and Measuring - Harus ada verifikasi efektifitas program
8.4 Food Safety Management System Verification
8.4.1 Internal Audit penarikan (dilakukan Mock Withdrawal)
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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FSMS Clauses of ISO 22000 ISO 22000
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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results 8 Validation, Verification, and Improvement
8.5
8.4.3 Analysis of Results of Verification Activities
Improvement
of The Food Safety Management System
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System
Hanya judul

Okt 2014
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©Geo Anfield Solution

7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1
8.2
General
Validation of Control Measure Combinations
8.1 General
8.3 Control of Monitoring and Measuring - Tim Keamanan Pangan harus
8.4 Food Safety Management System Verification
8.4.1 Internal Audit melakukan validasi tindakan
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities pengendalian dan/atau kombinasi
8.5 Improvement
8.5.1 Continual Improvement
tindakan pengendalian serta
8.5.2 Updating The Food Safety Management System memverifikasi dan meningkatkan FSMS

#!~@”&^%$
@#$%}

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FSMS Clauses of ISO 22000 ISO 22000
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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring 8.2 Validation of Control Measure
8.4 Food Safety Management System Verification
8.4.1 Internal Audit Combinations
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities - Tindakan pengendalian dan
8.5 Improvement
8.5.1 Continual Improvement
kombinasinya harus divalidasi sebelum
8.5.2 Updating The Food Safety Management System implementasi dan jika ada perubahan
- Jika hasilnya tidak sesuai, harus
dimodifikasi

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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.3 Control of Monitoring and Measuring
8.5.2 Updating The Food Safety Management System - Harus ada bukti bahwa metode dan alat
ukur memadai  dikalibrasi, diverifikasi,
ditera, dilindungi
- Jika alat ukur tidak sesuai harus ada
tindakan

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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement 8.4 Food Safety Management System
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System Verification
Hanya judul

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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit 8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities- Harus ada audit internal yang dilakukan
8.5 Improvement
8.5.1 Continual Improvement secara berkala
8.5.2 Updating The Food Safety Management System

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FSMS Clauses of ISO 22000 ISO 22000
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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System
8.4.2 Evaluation of Individual Verification
Results
- Harus ada evaluasi hasil masing-masing
verifikasi (7.8)
- Jika tidak sesuai, harus ada tindakan

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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System
8.4.3 Analysis of Results of Verification
Activities
- Harus dilakukan analisis hasil verifikasi
termasuk audit internal dan eksternal
- Hasil analisis  untuk input
management review dan updating FSMS

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FSMS Clauses of ISO 22000 ISO 22000
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7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products
7.10.3.1 General
7.10.3.2 Evaluation of Release
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals

8 Validation, Verification, and Improvement of The Food Safety Management System

8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring 8.5 Improvement
8.4 Food Safety Management System Verification
8.4.1 Internal Audit Hanya judul
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

Okt 2014
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©Geo Anfield Solution

7.9 Traceability System

7.10 Control of Nonconformity
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products 8.5.1 Continual Improvement
7.10.3.1 General
7.10.3.2 Evaluation of Release - Top management harus memastikan
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
bahwa keefektifan FSMS selalu
8
meningkat secara terus-menerus
Validation, Verification, and Improvement of The Food Safety Management System
8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

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8.5.2 Updating The Food Safety
7.9 Traceability System Management System
7.10 Control of Nonconformity
7.10.1 Corrections - Top Management harus memastikan
7.10.2 Corrective Actions
7.10.3 Handling of Potentially Unsafe Products bahwa FSMS terus-menerus
7.10.3.1 General
7.10.3.2 Evaluation of Release
diperbaharui
- FSMS dievaluasi secara berkala oleh tim
7.10.3.3 Disposition of Nonconforming Products
7.10.4 Withdrawals
- Dasar-dasar yang digunakan untuk
8 Validation, Verification, and Improvement of The Food Safety Management System
8.1 General evaluasi dan pembaharuan
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring - Hasilnya untuk input management
8.4 Food Safety Management System Verification
8.4.1 Internal Audit
review
8.4.2 Evaluation of Individual Verification Results
8.4.3 Analysis of Results of Verification Activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 Updating The Food Safety Management System

Okt 2014
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FSMS ISO 22000

©Geo Anfield Solution

www.Geoanfield.com

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