So what are the food safety team supposed to do? Let’s test your food safety knowledge.
How many times does “FOOD SAFETY TEAM” appear in ISO 22000? No peeping!
If you count it is 25 times! In relation to the duties of the food safety team, the word is used 8 times as follows:
The food safety team in ISO 22000
- In order to maintain the effectiveness of the food safety management system, the organization shall ensure that the food safety team is informed in a timely manner of changes. The food safety team shall ensure that this information is included in the updating of the food safety management system. (5.6.2 – Internal communication)
What must I do
It is likely each team member should also communicate. Only the Maintenance manager can inform the team of modifications he made right?
- The PRP(s) shall be approved by the food safety team. (7.2 Prerequisite programmes)
What must I do?
This should be formalised. Ensure each team member takes responsibility for implementing PRP’s in their areas. Only the Maintenance manager can make sure his team wear hairnets – and he should lead by example.
- The food safety team shall verify the accuracy of the flow diagrams by on-site checking. (7.3.5 Flow diagrams)
What must I do?
This should be done on the floor, preferably with the whole team present. Identify the hazards right there and then.
- The food safety team shall conduct a hazard analysis to determine which hazards need to be controlled, the degree of control required to ensure food safety, and which combination of control measures is required (7.4 Hazard analysis).
What must I do?
Make each team member responsible for collecting information in their areas. Only the Maintenance manager will have the details about the lubricants he uses. He must understand the hazard as the control measure will also be his to implement.
- The food safety team shall plan and implement the processes needed to validate control measures and/or control measure combinations, and to verify and improve the food safety management system. (8. Validation)
What must I do?
The team members must be involved with the validation so everyone is confident in the level of control. Again the Maintenance Manager will have details of the commissioning of that new metal detector.
- The food safety team shall systematically evaluate the individual results of planned verification (PRP’s). (8.4.2 - Evaluation of verification)
What must I do?
Each team member should be given an area of responsibility to review to keep things practical. The Maintenance manager should review the records of planned maintenance to ensure the controls are effective.
- The food safety team shall analyse the results of verification activities, including the results of the internal audits and external audits. (8.4.3 - Analysis of verification activities)
What must I do?
Any analysis on those job cards should be presented by the Maintenance manager – the status of the work, meeting food safety objectives and identifying areas for improvement. Isn’t this a management function anyway?
- The food safety team shall evaluate the food safety management system at planned intervals. The team shall then consider whether it is necessary to review the hazard analysis, the established operational PRP(s) and the HACCP plan. (8.5.2 - Updating)
What must I do?
This has to be a team effort to review the plan we implemented. Everyone should participate once again. No excuses. Maybe plan it offsite if the budget allows.
A letter of appointment is best practice
This list should form part of any appointment to the food safety team. At least this way they will know what they are getting themselves into! The letter should be customised for each position as each member contributes specifically. This list also highlights the need for the team to function in three stages:
• planning and set up of the food safety system
• implementing the food safety system in their areas of responsibility
• and reviewing the effectiveness of the food safety system on an ongoing basis
So once a member of the food safety team, always a member of the food safety team? Yes! Food safety is not something we only do during an audit. But you knew that already!
Any further suggestions that have worked for you? Please share them.
