An introduction and definitions of the new standard

HACCP concept The difference between it and the ISO system

Explanation of methodology PDCA

Food safety management requirements in the facility

Success criteria system project Food Safety Administration

Explanation of the ten items of the specification in detail from the field of application, references, important definitions and audit items below:

1. Fourth Item: Explanation of the context of the organization and factors of customer acquisition and fulfillment of his requests
2. Fifth Item: Senior management (management commitments and commitments, setting policy and defining powers)
3. Sixth Item: Planning: Procedures to reduce risks, exploit opportunities, and set goals.
4. Seventh Item: Support: It includes individuals and identifying the required competencies.
5. Eighth Item: Operations: It is the largest item in the specification and includes an explanation of the HACCP system, prerequisites, and control steps in the Food Safety Management System.
6. Ninth Item: performance evaluation and measurement: It includes the most important processes to be measured in the food safety management system, the importance of measurement as an indicator of continuous improvement, internal auditing, Its objectives, how to implement it, and senior management reviews, its inputs and outputs.
7. Tenth Item: Improvement and explains the mechanism of continuous improvement and how to monitor and deal with violations and determine their causes and how to deal with them