ISO
          22000 2005 Food Safety Gap Analysis Tool

The following material will introduce our Gap Analysis Tool.
However, it will not present the complete product. Instead, it will show
you how our Gap Analysis 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).

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 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 youíre in compliance with the standard while a NO answer means
youíre not in compliance. NO answers reveal gaps that exist between the
ISO 22000 standard and your organizationís 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. So if a question seems vague, look further
down and youíll probably see the detail that defines what the vague
generality is talking about.

Once youíve 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 youíve implemented your Compliance Plan, your Food
Safety Management System (FSMS) will comply with the standard.

Our Plain English Gap Analysis Tool is easy to understand and
ready to use. It is focused, detailed, and complete. We
guarantee it!

ISO 22000 2005 Food Safety Gap Analysis Tool

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

 <SAMPLE

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 organizationís 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 organizationís PRPs?

YES

NO

 

 

7.2.2 MAKE SURE THAT YOUR PRPs ARE SUITABLE

 

 

 

 

28

Do your prerequisite programs (PRPs) meet
your organizationís 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
organizationís 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 organizationís 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 organizationís 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 youíre going to ensure that your
organizationís 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 organizationís 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 © PRAXIOM RESEARCH GROUP LIMITED. ALL RIGHTS RESERVED.

VER 1.0

PART 7

FOOD SAFETY REALIZATION GAP ANALYSIS QUESTIONNAIRE

PAGE 31


Attention

Now that you know what our Gap Analysis Tool looks like, please
consider purchasing Title 56: ISO 22000 2005 Gap Analysis Tool.
If you purchase our Plain English Gap Analysis Tool, you'll find that it's
integrated, detailed, exhaustive, and easy to understand. You'll find that
we've worked hard to create a high quality product. In fact, we guarantee it.

Title 56 is 89 pages long and comes in pdf and MS doc file formats.

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MORE ISO 22000 PAGES

Introduction to Food Safety Standard

Plain English Food Safety Management Definitions

ISO 22000 Food Safety Translated into Plain English

Food Safety Management System Development Plan

Food Safety Management Audit Program

Our Plain English Approach


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Updated on May 17, 2016. First published on January 4, 2007.

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