ISO 22000:2005 requires that you design and document a Food Safety Management System (FSMS).

The standard contains the following checklist:-

• Having an overall Food Safety Policy for your Organization, developed by top management.
• Setting objectives that will drive your company’s efforts to comply with this policy.
• Planning and designing a management system and documenting the system.
• Maintaining records of the performance of the system.
• Establishing a group of qualified individuals to make up a Food Safety Team.
• Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
• Having an emergency plan
• Holding management review meetings to evaluate the performance of the FSMS
• Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
• Following HACCP/ISO 22000:2005 principles
• Establishing a traceability system for identification of product
• Establishing a corrective action system and control of nonconforming product
• Maintaining a documented procedure for handling withdrawal of product
• Controlling monitoring and measuring devices
• Establishing and maintaining and internal audit program

Continually updating and improving the FSFM