ISO 22000 7.3.5.2 Description of Process Steps and Control Measures

M

markmeow

#1
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.
 
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