Now more than ever, quality is of paramount importance. For organizations involved in the food industry, a comprehensive food safety management system (FSMS) is one of the key attributes to the longevity and success of the organization.
However, managing the FSMS so that it complies with regulations such as ISO 22000, HACCP (hazard analysis and critical control point) requirements, and the Safe Quality Food (SQF) Program, is no easy task! Included in the challenges that organizations face is the constantly changing standards as new requirements emerge.
Compounding these challenges are the types of systems that are being used to manage requirements:
- Email, Word, Excel, and Access (e.g., manual-based systems) for overall management
- Human capital to action related data across the FSMS (e.g., document change requests to training personnel, audit findings to CAPA, etc.)
- Manually generated, inaccurate, out-of-date reports to attempt to provide enterprise visibility
Fortunately, there is help immediately available! QAD CEBOS Food Safety Management System software solution is a completely automated, integrated, system geared specifically to the requirements of food safety. The software significantly reduces the time organizations spend to complete and maintain registration and meet customer requirements. It ensures that the organization’s FSMS is in compliance with the applicable requirements and that staff know exactly what and when to complete required tasks.
ISO 22000: Food Safety Management System Software Needs Matrix
|ISO Attribute||Compliance Requirements Covered with QAD CEBOS Software|
|Documentation Requirements||Control of documents, approval of documents, electronic repository for searching and viewing documents, relevant version of the document available at point of use, audit trail and revision control, and control of records.|
|Management Responsibility||Documentation and communication of critical business and food safety objectives, food safety policy, documentation of management reviews, FSMS planning and communication, definition of FSMS team leader, emergency preparedness and response, and management review.|
|Resource Management||Definition of resources, competency, awareness, and training.|
|Planning and Realization of Safe Products||Prerequisite programs (PRPs), product characteristics, intended use, flow diagrams, process steps and control measures, hazard analysis, operational PRPs, HACCP plan, verification planning, and control of nonconformity.|
|Validation, Verification, and Improvement of the FSMS||Validation of control measure combinations, control of monitoring and measuring, food safety verification (internal audit), and continuous improvement.|