In order to start planning, you will need to determine what your goals are for the project. Answer these questions:
The answer to these questions will determine your timeline. The shorter time frame allowed for the project, the more resources the project will demand during implementation. It is important to know what your goal is because other dates will be determined by this information.
Find out if there are company goals, are there clients that are requesting certification or other circumstances that will determine the date? Your date may be revised later. You will use this as a target date, and as we move along to assigning teams and creating the tasks lists you will be able to determine if the date is realistic. It will depend on what you currently have in place for your quality system, and how many resources you have available for the project.
It is important to determine who will be leading this project. Are you the Food Safety Team Leader? If so, you should be the project manager. Your organization will also need to clarify who makes up "Top Management". The standard has requirements to be fulfilled by Top Management, and the sooner they are involved in this project the better.
This team will play an important role in planning, coordinating and providing resources for the FSSC 22000 project. What is the FSSC Steering Team?
The Steering Team will assign task teams, and prepare a Gantt chart identifying the timeline for the teams.
You will want your employees to be aware of the project, what will need to be done, who will be involved, and why you are implementing FSSC. Choose a date that is after the planning meeting discussed above. That way you can decide if some people that will be involved in the project need more detailed training, and you can let employees know who will be working on the project.
Complete employee training before the Task Team meetings so individuals involved in the task groups are trained before their first meeting. Use Introduction to FSSC 22000 and FSSC 22000 PRP Training to train those that will be involved in the implementation.
Cynthia Weber, our president, is an FSSC 22000 Lead Auditor for the Food Processing and Food Packaging Manufacturer Industries. Her experience and expertise from auditing facilities for FSSC 22000 Certification is available to you through the tools and training we offer, and through the customer support we provide to customers throughout your implementation project. Customers may email or call Ms. Weber with questions throughout their project.
22000-Tools provides you with the knowledge and tools that you need for a successful certification project. Our online training programs walk you through each step of designing, documenting and implementing your system so you are ready for your certification audit. Versions available for Food Processors or Food Packaging Manufacturers. Our FSSC 22000 course series includes:
You may register for the courses one by one, or order the complete series in our "Complete Training Package". For a facility-wide training solution, order our "Premium Package". This package provides your project leader with the complete training and multiple log-ins to allow you to train others in your management team, food safety team and internal audit team.
If you plan to conduct Third Party Audits, you will need Lead Assessor/Lead Auditor Training.
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