[COMPANY NAME]

LOGO Doc No: Page 1 of 20

Food Safety Management System
Subject: Context of the Organisation Procedure

Compiled by: Approved by: Date: Rev no: 00

CONTEXT OF THE ORGANISATION PROCEDURE

1. CONTEXT OF THE ORGANISATION

1.1 Understanding the Organisation and Its Context

We are a leading manufacturer of pastry. We export our products to more than four countries and sell them
in the domestic market. Our top management's purpose and strategic direction are to increase the
business's volume and profit margin.

By implementing the food safety management system, we intend to grow our business turnover. We will
achieve this by entering new markets and new countries, developing new products, reducing our
manufacturing cost by process modification and optimized use of resources, producing quality and safe
food products, and complying with legal requirements applicable to us.

All these intentions are provided in this manual as documented information. Considering the preferences of
implementing the food safety management system, we have listed our internal and external issues as
below:

You can add company history, ownership, company details, what your do, etc.
 [COMPANY NAME]
LOGO Doc No: BRC089 Page 2 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

1.1.1 Internal and External Issues that may affect our Food Safety Management System

Description of Issue: Type of Issue: Negative or Motivation Severity Likelihood Rating Risks
Positive

National legislation and External Positive  Committed to fulfilling Business closure Not 7 High risk
regulations Customer requirements expected to
 Committed to providing safe occur
food to our customers
 Subscribe to the highest
food safety standards

Traceability Programme Internal Positive  Proper stock control Operations (prices, Not 21 Low risk
 Ensures efficient traceability delayed, stock expected to
 Adequate incident availability) occur
management in case of
failure
 Better productivity and
efficiency

Online OPRP monitoring Internal Positive  Adequate incident Certificate

management in case of suspension
failure
 Proper stock control (non-
conforming products)

Market share growth Internal Positive  Increased market share

 Increased revenue and
profits
 Market dominance
 [COMPANY NAME]
LOGO Doc No: BRC089 Page 3 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

Description of Issue: Type of Issue: Negative or Motivation Severity Likelihood Rating Risks
Positive

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 [COMPANY NAME]
LOGO Doc No: BRC089 Page 4 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

Description of Issue: Type of Issue: Negative or Motivation Severity Likelihood Rating Risks
Positive

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 [COMPANY NAME]
LOGO Doc No: BRC089 Page 5 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

Description of Issue: Type of Issue: Negative or Motivation Severity Likelihood Rating Risks
Positive

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 [COMPANY NAME]
LOGO Doc No: BRC089 Page 6 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

Description of Issue: Type of Issue: Negative or Motivation Severity Likelihood Rating Risks
Positive

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 [COMPANY NAME]
LOGO Doc No: BRC089 Page 7 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

Description of Issue: Type of Issue: Negative or Motivation Severity Likelihood Rating Risks
Positive

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 [COMPANY NAME]
LOGO Doc No: BRC089 Page 8 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

4.1.2. Business Operations Risk Analysis:

Risk Analysis
ELEMENT: FACTOR: BUSINESS IMPACT:
S L S Ratin
c g

Current government policies and The current government policies and political leaders are business friendly. 4 C 18 M
general attitudes towards the Since their installation, there seems to be political stability to an extent, and
business community the exchange rate seems stable. There is some certainty about what is
expected from the business community. However, it is possible that when
national elections take place in 2024, the risk exists that a new party or
political leader may not be less favourable to businesses and might
POLITICAL
implement policies that may harm our business operations.
Trade wars with other countries and other political developments could
Trade wars with countries where severely impact our ability to source products internationally at a lower
our product is sourced price.

Included here are inflation rates,

the country's economic growth, job
losses, low-income growth, taxes,
exchange rates, and interest rates
associated with imports and
ECONOMIC
additional components.
 [COMPANY NAME]
LOGO Doc No: BRC089 Page 9 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

Risk Analysis
ELEMENT: FACTOR: BUSINESS IMPACT:
S L S Ratin
c g

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 [COMPANY NAME]
LOGO Doc No: BRC089 Page 10 of 20
Food Safety Management System
Subject: Context of the Organisation Procedure
Compiled by: Approved by: Date: Rev no: 00

Risk Analysis
ELEMENT: FACTOR: BUSINESS IMPACT:
S L S Ratin
c g

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 COMPANY Name
COMPANY LOGO Doc No: PRO 4.2 Page 11 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: Approved by: Date: 15 January 2020 / Rev No: 2

HACCP Team

SWOT ANALYSIS

STRENGTHS (Internal)

WEAKNESSES (Internal)

OPPORTUNITIES (External)

THREATS (External)

Above is the list of internal and external issues pertaining to the SWOT analysis; Food Safety Team
Leader updates this list and discusses it in the management review meeting.
 COMPANY Name
COMPANY LOGO Doc No: PRO 4.2 Page 12 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: Approved by: Date: 15 January 2020 / Rev No: 2

HACCP Team

4.2 Understanding the needs and expectations of interested parties

We have determined interested parties that are relevant to the food safety management system
(FSMS). All such interested parties are identified and listed below:
1. Direct customers
2. Regulators and government organizations
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The requirements of all these relevant interested parties are identified in various ways as listed
below:
1. Customer satisfaction survey.
2. Contract review of customer/dealer's order to understand their requirements.
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Their requirements and information are reviewed and monitored by HODs in their areas. If
any specific needs are identified, the Food Safety Team Leader is informed about taking
further actions.
 COMPANY Name
COMPANY LOGO Doc No: PRO 4.2 Page 13 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2

4.2.1 Interested Parties and their needs

Sr. No Interested Party Need Expectation Monitoring Review

Annually through customer Review during
On-time delivery,
 Product delivery feedback forms, customer Management review
1. Customers value for money,
 Product quality, reliability, and safety complaints, and customer meetings
and low price
retention
 Product specification, Purchase information
 Ongoing and secure work. Payment on time, Monthly monitoring through
 A clear understanding of the requirements. mutually beneficial account detail and annually
2. Suppliers
 Constructive feedback. relationship, good through supplier performance
 Want to provide services/products to a reliable, relations review
reputable, and financially viable business

Payment on time Immediately after work has been

 Communication of work allocation performed, annually through
3. Contractors Regular work
 Advance human resources planning supplier or service, provide the
allocation review
 Proper dispatch information Supervision during loading and
Transporters  Load to be equal to the capacity dispatch
4. Payment on time
(external)  Clear communication and directives
 Product suitability for the transporter Dispatch forms

5. Service provider  Required infrastructure and cooperation Payment on time Monthly monitoring through
s(Refer to SOP 13.2  Clear communication and clear directives account detail
Feedback on the
Outsourced
quality of service
processes and
services)
 COMPANY Name
COMPANY LOGO Doc No: PRO 4.2 Page 14 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2

Sr. No Interested Party Need Expectation Monitoring Review

Regulators and Govt.  Reports, compliance with the law and Compliance with List of licenses and validity /
6. organizations (DAFF, requirements legal requirement legal requirement prepared and
NRCS)  Access to premises and product on time maintained

7.
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9.
 COMPANY Name
COMPANY LOGO Doc No: PRO 4.2 Page 15 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2

Sr. No Interested Party Need Expectation Monitoring Review

10.

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12.

13.
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COMPANY LOGO Doc No: PRO 4.2 Page 16 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2
 COMPANY Name
COMPANY LOGO Doc No: PRO 4.2 Page 17 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2

4.3 Determining the scope of the food safety management system

We have determined the boundaries and applicability of the food safety management system
(FSMS), and the scope is documented below.

Documented Information for Scope:

Scope of Our FSMS

(Insert scope of the company)

When determining this documented information on scope, we have considered:

a) The external and internal issues as listed in para 4.1;

b) The requirements of relevant interested parties as listed in para 4.2;

All ISO 22000:2018 requirements apply to our facility. The complete FSMS is documented in our
food safety manual.

4.4 Food safety management system and its processes

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COMPANY LOGO Doc No: PRO 4.2 Page 18 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2
4.5 Additional FSSC requirements
4.5.1 Additional Requirements
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4.5.1 Management of Services

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4.5.2 Supervision of personnel

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COMPANY LOGO Doc No: PRO 4.2 Page 19 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2
4.5.3 Management of supplied materials

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4.5.4 Management of natural resources (for animal production only)
This clause does not apply to us.
4.5.5 Food defense
4.5.5.1 Threat assessment
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4.5.5.2 Preventive measures

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4.5.5.3 Annual review

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4.5.6 Food fraud prevention

4.5.6.1 Vulnerability assessment
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COMPANY LOGO Doc No: PRO 4.2 Page 20 of 20
Food Safety Management System

Subject: Context of the Organization

Compiled by: HACCP Team Approved by: Date: 15 January 2020 / Rev No: 2
4.5.6.2 Preventive measures
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4.5.6.3 Annual review

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4.5.7 Formulation of products (only for pet food for dogs and cats)
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4.5.8 Management of allergens

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4.5.9 Product labeling

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4.5.10 Environmental monitoring

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