ISO 22000 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 Plain English Gap Analysis Tool is easy to understand and
ready to use. It is focused, detailed, and complete. We guarantee it!

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 ...

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

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

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Updated on July 16, 2012. First published on January 4, 2007.
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ISO 22000 2005 FOOD SAFETY GAP ANALYSIS TOOL

ISO 22000 2005
FOOD SAFETY GAP ANALYSIS TOOL