ISO 22000 2005
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| ISO 22000 is a Food Safety Management Standard |
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Our Gap Analysis Tool will allow you to compare
your current food safety practices with the new ISO 22000 2005 food
safety management standard. This comparison will pinpoint the areas
that fall short of the new standard (the
gaps). Once you know where to focus your attention, you can
begin to make the changes that are needed to comply with the new ISO
standard.
By using this approach, you will not only comply with the new ISO
22000
We've also used paragraph indents to distinguish
between general questions and specific questions. This approach makes
it easy to see how our questionnaires are structured. In most cases,
general questions are immediately followed by specific questions which
usually clarify what the general questions mean. Once you’ve completed all five questionnaires, study your NO answers and your comments and use them to develop your own unique ISO 22000 Compliance Plan. Use the associated questions to formulate actions or steps that need to be taken in order to bring your food safety practices into compliance. Once you’ve implemented your ISO 22000 Compliance Plan, your Food Safety Management System (FSMS) will comply with the ISO 22000 standard. |
Our
ISO 22000 2005 Gap Analysis Tool is easy to understand and
ready to use. It is focused, detailed, and complete. We
guarantee it!
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ISO 22000 2005 Food Safety Gap Analysis Tool |
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PART |
TABLE OF CONTENTS |
PAGE |
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1 |
Profile of Gap Analysis Project |
3 |
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2 |
Introduction to ISO 22000 Standard |
4 |
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3 |
Explanation of our Gap Analysis Tool |
7 |
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4 |
General Food Safety Gap Analysis Questionnaire |
9 |
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5 |
Food Safety Management Gap Analysis Questionnaire |
14 |
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6 |
Food Safety Resource Gap Analysis Questionnaire |
27 |
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7 |
31 |
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8 |
Food Safety Confirmation Gap Analysis Questionnaire |
67 |
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9 |
Food Safety Management Terminology |
79 |
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10 |
Legal and Contact Information |
88 |
| JAN 2007 | COPYRIGHT © PRAXIOM RESEARCH GROUP LIMITED. ALL RIGHTS RESERVED. | VER 1.0 |
The following example will
show you what our
Gap Analysis Tool looks like. This example is taken from
7. Food
Safety Realization Gap Analysis Questionnaire.
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ISO 22000 2005 FOOD SAFETY GAP ANALYSIS TOOL |
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7.1 MANAGE THE REALIZATION OF SAFE PRODUCTS |
ANSWERS |
COMMENTS |
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| 1 |
Did you plan the development of
processes and activities that your organization needs in order to realize safe products? |
YES | NO | |||||
| 2 |
Have you
developed safe product realization processes and activities? |
YES | NO | |||||
| 3 |
Did you
implement safe product realization processes and activities? |
YES | NO | |||||
| 4 |
Do you operate
safe product realization processes and activities? |
YES | NO | |||||
| 5 |
Are your
product realization processes and activities effective (do they realize safe products)? |
YES | NO | |||||
| 6 | Are your prerequisite programs (PRPs) effective? | YES | NO | |||||
| 7 | Are your operational PRPs (OPRPs) effective? | YES | NO | |||||
| 8 | Is your HACCP plan effective? | YES | NO | |||||
| 9 |
Do you ensure that changes to product realization processes and activities are effective (actually realize safe products)? |
YES | NO | |||||
| 10 |
Do you ensure that changes to your PRPs are effective? |
YES | NO | |||||
| 11 |
Do you ensure that changes to your operational PRPs are effective? |
YES | NO | |||||
| 12 |
Do you ensure that changes to your HACCP plan are effective? |
YES | NO | |||||
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7.2 ESTABLISH PREREQUISITE PROGRAMS (PRPS) |
ANSWERS |
COMMENTS |
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7.2.1 IMPLEMENT YOUR PREREQUISITE PROGRAMS |
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| 13 |
Have you established
prerequisite programs (PRPs) for your organization? |
YES | NO | |||||
| 14 | Did you implement your organization’s PRPs? | YES | NO | |||||
| 15 |
Do you use PRPs to help ensure that products
are not exposed to food safety hazards? |
YES | NO | |||||
| 16 |
Do you use PRPs to ensure that your work environment does not introduce food safety hazards? |
YES | NO | |||||
| 17 |
Do you use your PRPs to control product contamination? |
YES | NO | |||||
| 18 |
Do you use PRPs to control biological contamination? |
YES | NO | |||||
| 19 |
Do you use PRPs to control biological cross contamination between products? |
YES | NO | |||||
| 20 |
Do you use PRPs to control chemical contamination? |
YES | NO | |||||
| 21 |
Do you use PRPs to control chemical cross contamination between products? |
YES | NO | |||||
| 22 |
Do you use PRPs to control physical contamination? |
YES | NO | |||||
| 23 |
Do you use PRPs to control physical cross contamination between products? |
YES | NO | |||||
| 24 | Do you use PRPs to control hazard levels? | YES | NO | |||||
| 25 |
Do you use your PRPs to control hazard levels in products? |
YES | NO | |||||
| 26 |
Do you use PRPs to control hazard levels in your product processing environment? |
YES | NO | |||||
| 27 | Do you maintain your organization’s PRPs? | YES | NO | |||||
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7.2.2 MAKE SURE THAT YOUR PRPs ARE SUITABLE |
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| 28 |
Do your
prerequisite programs (PRPs) meet your organization’s unique food safety needs? |
YES | NO | |||||
| 29 |
Do your PRPs reflect and respect the nature
of your organization and how it operates? |
YES | NO | |||||
| 30 | Do PRPs take your products into consideration? | YES | NO | |||||
| 31 | Do PRPs accommodate your type of operation? | YES | NO | |||||
| 32 | Do PRPs consider the size of your operation? | YES | NO | |||||
| 33 | Do your PRPs meet legal requirements? | YES | NO | |||||
| 34 | Do your PRPs meet statutory requirements? | YES | NO | |||||
| 35 | Do your PRPs meet regulatory requirements? | YES | NO | |||||
| 36 |
Does your food safety team approve PRPs before they are implemented? |
YES | NO | |||||
| 37 |
Have you implemented PRPs throughout your organization’s entire production system? |
YES | NO | |||||
| 38 |
Have you implemented general PRPs or specific PRPs that apply to particular operational lines or products? |
YES | NO | |||||
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7.2.3 MAKE SURE THAT YOUR PRPs ARE EFFECTIVE |
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| 39 | Have you considered using appropriate information from external sources to help establish your PRPs? | YES | NO | |||||
| 40 | Have you considered using all relevant external requirements to establish your organization’s PRPs? | YES | NO | |||||
| 41 | Did you consider customer requirements? | YES | NO | |||||
| 42 | Did you consider regulatory requirements? | YES | NO | |||||
| 43 | Did you consider statutory requirements? | YES | NO | |||||
| 44 |
Have you considered using
Codex Alimentarius
Commission publications to establish your PRPs? |
YES | NO | |||||
| 45 | Did you consider Codex codes of practice? | YES | NO | |||||
| 46 | Did you consider Codex principles? | YES | NO | |||||
| 47 |
Have you considered using appropriate standards to establish your PRPs? |
YES | NO | |||||
| 48 | Did you consider sector standards? | YES | NO | |||||
| 49 | Did you consider national standards? | YES | NO | |||||
| 50 | Did you consider international standards? | YES | NO | |||||
| 51 |
Have you considered using recognized guidelines to establish your PRPs? |
YES | NO | |||||
| 52 | Did you consider your organization’s circumstances and structure when you established your PRPs? | YES | NO | |||||
| 53 | Did you consider your buildings? | YES | NO | |||||
| 54 | Did you consider how buildings are constructed? | YES | NO | |||||
| 55 | Did you consider the lay out of buildings? | YES | NO | |||||
| 56 | Did you consider the lay out of premises? | YES | NO | |||||
| 57 | Did you consider your workspaces? | YES | NO | |||||
| 58 | Did you consider your employee facilities? | YES | NO | |||||
| 59 | Did you consider your equipment? | YES | NO | |||||
| 60 | Did you consider the suitability of equipment? | YES | NO | |||||
| 61 | Did you consider the accessibility of equipment? | YES | NO | |||||
| 62 |
Did you consider how easy equipment is to clean? |
YES | NO | |||||
| 63 |
Did you consider how easy equipment is to maintain? |
YES | NO | |||||
| 64 |
Did you consider how easy it is to carry out preventive maintenance activities? |
YES | NO | |||||
| 65 | Did you consider your utilities? | YES | NO | |||||
| 66 | Did you consider your supplies of energy? | YES | NO | |||||
| 67 | Did you consider your supplies of water? | YES | NO | |||||
| 68 | Did you consider your supplies of air? | YES | NO | |||||
| 69 |
Did you consider measures to prevent cross contamination? |
YES | NO | |||||
| 70 |
Did you consider the need for cleanliness and sanitation? |
YES | NO | |||||
| 71 |
Did you consider the need for personal hygiene? |
YES | NO | |||||
| 72 |
Did you consider the need to control pests and rodents? |
YES | NO | |||||
| 73 |
Did you consider your service providers and
suppliers when you established your PRPs? |
YES | NO | |||||
| 74 | Did you consider purchased items? | YES | NO | |||||
| 75 | Did you consider how raw materials are handled? | YES | NO | |||||
| 76 | Did you consider how ingredients are handled? | YES | NO | |||||
| 77 | Did you consider how chemicals are handled? | YES | NO | |||||
| 78 | Did you consider how packaging is handled? | YES | NO | |||||
| 79 | Did you consider product handling? | YES | NO | |||||
| 80 | Did you consider how products are stored? | YES | NO | |||||
| 81 | Did you consider how products are transported? | YES | NO | |||||
| 82 | Did you consider supplies? | YES | NO | |||||
| 83 | Did you consider how water is controlled? | YES | NO | |||||
| 84 | Did you consider how air is controlled? | YES | NO | |||||
| 85 | Did you consider how steam is controlled? | YES | NO | |||||
| 86 | Did you consider how ice is controlled? | YES | NO | |||||
| 87 | Did you consider support services? | YES | NO | |||||
| 88 | Consider waste disposal services? | YES | NO | |||||
| 89 | Consider sewage disposal services? | YES | NO | |||||
| 90 | Did you consider how you’re going to ensure that your organization’s PRPs are implemented and effective? | YES | NO | |||||
| 91 | Did you plan how to verify your PRPs? | YES | NO | |||||
| 92 |
Did you establish a record of PRP verification activities and results? |
YES | NO | |||||
| 93 | Do you modify your PRPs when necessary? | YES | NO | |||||
| 94 | Did you establish a record of PRP modifications? | YES | NO | |||||
| 95 | Do you manage your organization’s PRP activities? | YES | NO | |||||
| 96 | Did you document PRP management methods? | YES | NO | |||||
| 97 | Etcetera ... | |||||||
| ORGANIZATION: | YOUR LOCATION: |
| COMPLETED BY: | DATE COMPLETED: |
| REVIEWED BY: | DATE REVIEWED: |
| JAN 2007 | COPYRIGHT Ó PRAXIOM RESEARCH GROUP LIMITED. ALL RIGHTS RESERVED. | VER 1.0 |
| PART 7 | FOOD SAFETY REALIZATION GAP ANALYSIS QUESTIONNAIRE | PAGE 31 |
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If you
would like to see the rest of this Gap Analysis |
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Now that you know what our
Gap Analysis |
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COPYRIGHT AUTHORIZATION |
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If you
purchase our ISO 22000 2005 Gap Analysis Tool, you'll find |
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