ISO 22000 combined with ISO 9001 - Implement both or only one of them?

[LuigiRobert]

Re: ISO 22000 combined with ISO 9001:2000 - Do both or only 1 of the two?

Hello everyone,
On the message # 46 from Rolf, I would like to know how can I create a "Master Knife Control"?...
and if exist any information about in the food industry its necesary to have a knife control?.. (AIB, FDA..).

Best regards.
Robert.

 

[tsmith7858]

AIB Consolidated Standards covers knives in Section 1.24 - Containers and Utensils.

1.24.1.1 references "constructed, handled and maintained in a way that prevent contamination"

1.24.1.4 "Snap off blades are not used in production, packaging or raw material storage areas"

You can also read into 2.14 Equipment and Utensil Construction which states "all utensils...easily cleaned and maintained"


I could not find anything specific through the FDA. Other considerations depending on your process could be:

• No wooden handles
• No personal knives (company supplied only)
• No utility knives (difficult to clean and sanitize)

 

[LuigiRobert]

Thank you!.. this help me a lot!!!..

best regards!.
LuigiRob.

AIB Consolidated Standards covers knives in Section 1.24 - Containers and Utensils.

1.24.1.1 references "constructed, handled and maintained in a way that prevent contamination"

1.24.1.4 "Snap off blased are not used in production, packaging or raw material storage areas"

You can also read into 2.14 Equipment and Utensil Construction which states "all utensils...easily cleaned and maintained"

I could not find anything specific through the FDA. Other considerations depending on your process could be:

• No wooden handles
• No personal knives (company supplied only)
• No utility knives (difficult to clean and sanitize)