ISO 22000 7.3.5.2 Description of Process Steps and Control Measures

[markmeow]

Hello,

New to the board. Working at chemical distribution company that currently has HACCP certification but has been asked to upgrade to FSSC 22000.

I am stuck on one of the items in the standard:

7.3.5.2 Description of process steps and control measures
The existing control measures, process parameters and/or the rigorousness with which they are applied, or
procedures that may influence food safety, shall be described to the extent needed to conduct the hazard
analysis (see 7.4).

I am interpreting this to mean that for each process step, we need to document control measures/limits implemented within each process step that influences food safety?

Help if much appreciated. thanks.

 

[Hileen]

Dear Markmeow

You are correct - you need to put down control measures with limits, where applicable for each process step.

See also the attached example.

best regards

Hileen