ISO 22000 Food Safety Gap Analysis Tool

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
standard, but you will also improve the overall performance
of your food safety management system (FSMS).

Our gap analysis process consists of five questionnaires, one for each the five sections that make up the core of the ISO 22000 standard (Parts 4 to 8). For each question, two answers are possible: YES or NO. Please answer each question by selecting one of these two answers. A YES answer means you’re in compliance with the standard while a NO answer means you’re not in compliance. NO answers reveal gaps that exist between the ISO 22000 standard and your organization’s food safety practices. To the right of your answers, you will also find a space that you can use to record any comments or observations you might have.

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.

Each questionnaires starts with a set of general questions which are subsequently covered in greater detail. So if you’re not sure what a general question is asking, just keep reading. In most cases, the more detailed questions will clarify what the general questions are trying to ask. So if a question seems vague, look further down and you’ll probably see the detail that defines what the vague generality is talking about.

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!

Overview of our ISO 22000 2005 Gap Analysis Tool
The following material will introduce our ISO 22000 2005 Gap Analysis Tool.
However, it will not present the complete product. Instead, it will show
you how our Gap Analysis Tool is organized and how it is used. In addition,
we will show you an example of our approach. Once you've examined
our approach, we hope you'll consider purchasing our complete
ISO 22000 2005 Food Safety Gap Analysis Tool (Title 56).

PART	TABLE OF CONTENTS	PAGE
1	Profile of Gap Analysis Project	3
2	Introduction to ISO 22000 Standard	4
3	Explanation of our Gap Analysis Tool	7
4	General Food Safety Gap Analysis Questionnaire	9
5	Food Safety Management Gap Analysis Questionnaire	14
6	Food Safety Resource Gap Analysis Questionnaire	27
7	Food Safety Realization Gap Analysis Questionnaire	31
8	Food Safety Confirmation Gap Analysis Questionnaire	67
9	Food Safety Management Terminology	79
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.

ISO 22000 2005 FOOD SAFETY GAP ANALYSIS TOOL
7. FOOD SAFETY REALIZATION GAP ANALYSIS QUESTIONNAIRE
7.1 MANAGE THE REALIZATION OF SAFE PRODUCTS					ANSWERS		COMMENTS
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
7.2 ESTABLISH PREREQUISITE PROGRAMS (PRPS)					ANSWERS		COMMENTS
7.2.1 IMPLEMENT YOUR PREREQUISITE PROGRAMS
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
7.2.2 MAKE SURE THAT YOUR PRPs ARE SUITABLE
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
7.2.3 MAKE SURE THAT YOUR PRPs ARE EFFECTIVE
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 ...

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JAN 2007	COPYRIGHT Ó PRAXIOM RESEARCH GROUP LIMITED. ALL RIGHTS RESERVED.	VER 1.0
PART 7	FOOD SAFETY REALIZATION GAP ANALYSIS QUESTIONNAIRE	PAGE 31

If you would like to see the rest of this Gap Analysis questionnaire, please consider purchasing the complete ISO 22000 2005 Gap Analysis Tool.


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ISO 22000 2005 FOOD SAFETY GAP ANALYSIS TOOL

ISO 22000 2005
FOOD SAFETY GAP ANALYSIS TOOL