ISO 22000 Description of Process Steps and Control Measures




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: 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.


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



  • ISO 22000, para .ver4 (1).xls
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