Introduction to ISO22000 101106.ppt

FOOD SAFETY MANAGEMENT SYSTEM

INTRODUCTION TO ISO 22000:2005

Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

Food Safety

Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Source: Codex Alimentarius (WHO)


Food Safety

Protecting People

Keeping the Employees and Customers

Preventing Food Safety Errors


Food Safety – Historical Background

First food law written in 2500 B.C.

Pakistan food laws are dated back 1876. First HACCP system was developed between NASA

and Pillsbury in 1971.

Become a regulatory requirements in EU since 1998. US FDA also adopted the HACCP approach as part

of control mechanism for food safety.


Food Safety Management System

Why it is required?

Intense farming and processing of food

Increase in meals consumed outside home

Increase in ready to eat foods

More traveling across the world

Increased amount of exotic imported foods

Increase in number of susceptible people


Food Safety Management System

FAMI-QS

GMO

ISO 9001GMP standard for Corrugated &

Solid Board

EFSIS

IFS

GFSI Guide

SQF

AG 9000

McDonalds system

Kraft food system

Nestlé NQS

Eurepgap

Friesland Coberco FSS

DS 3027

BRC-IoP

BRC-Food

Ducth HACCP

Irish HACCP

M&S system

Aldi system

GMPGTP


ISO 22000:2005

A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption

ISO 22000:2005, clause 1


ISO 22000:2005

Features; First global food safety standard. Harmonizes the voluntary international standards. Employs proven management system principles. Enables a common understanding of what a food

safety management system is.


ISO 22000:2005

Features;

Requires legal compliance checking

Integrates existing good practice

Internal and external monitoring


ISO2000:2005

Benefits; Overcomes many of the limitations of traditional

approaches to food safety control. Potential to identify all conceivable, reasonably

expected hazards.

Capable of accommodating the changes.


ISO2000:2005

Benefits;• Help to target or manage resources to the most

critical part of the food operation.• Can promote international trade by equalizing food

safety control and by increasing confidence in food safety.

• Applicable to whole food chain.


Food chain


Entry of Hazards in Food Chain


Food chain and process approach

Consideration to effect of the food chain on organization’s operation

Identification, application and management of a system of processes within the organization

Ongoing control over linkage, combination and interaction of individual processes within the system of processes


Plan•What to do?•How to do it?

Do•Do what wasplanned

Check•Did things happenaccording to plan?

Act•How to improvenext time?

Process Approach

A desired result is achieved more efficiently when related resources and activities are managed as a process


Process Approach

Resource Processes

Product Design

Process Design

Project Planning

Production

Management Processes

Measurem

ent, Analysis, and Improvem

ent

OI

IO

I O

I O

I O

I O

I O

I O

Resource Processes

Product Design

Process Design

Project Planning

Production

Management Processes

Measurem

ent, Analysis, and Improvem

ent

OI

IO

IO

I OI O

I OI O

I OI O

I OI O

I OI O

I OI O


Process Approach

Benefits; Lower costs and shorter cycle times through

effective use of resources

Improved, consistent and predictable results Focused and prioritised improvement

opportunities


FSMS Process model


Key elements

InteractiveCommunication

Systems Approach to FSM

Pre-requisite Programs

HACCP Principles

ISO 22000:2005

Control Food Safety Hazards


ISO 22000 standard

Scope

Normative references

Terms and definitions

Requirements

Annex(s)


Application

All requirements of this International Standard are generic and are intended to be applicable to all organisations in the food chain, regardless of type, size and complexity.

This includes organizations directly or indirectly involved in one or more steps of the food chain

The standard allows small and/or less developed organization to implement an externally developed combination of control measures


ISO 22000 standard - Requirements

Section 4: Food Safety Management System (FSMS) – General Requirements

Section 5: Management Responsibility

Section 6: Resource Management Section 7: Planning and Realization of Safe

Products Section 8: Validation, Verification and Improvement

of the Food Safety Management System


Section 4 – General Requirements

Scope of the Food Safety Management System

Documentation requirements

More than twenty six types of documents required by ISO 22000:2005

Twenty eight mandatory records required by ISO 22000:2005

Documents needed by the organization to ensure effective development, implementation and updating of the FSMS


Section 4 – Documentation requirement

Mandatory documented procedures specified by ISO 22000:2005

– Control of documents– Control of records– Corrections– Corrective actions– Handling potentially unsafe product– Withdrawals– Internal audits


Section 5 – Management Responsibility

Management commitment

Food Safety Policy

Food safety management system planning

Responsibility and authority



Food safety team leader

External communication– Suppliers and contractors– Customers/consumers– Statutory and regulatory authorities– Other organizations

Internal communication



Emergency preparedness and response – Documented procedures to manage potential emergency

situations and accidents

Management Review– Review input: Food safety related requirements

– Review output


Section 6 – Resource Management

The organization shall provide adequate resources for;

Establishment

Implementation

Maintenance

Updating



Human Resource– Food safety team and personnel impacting food safety

– External experts

Competence, Awareness and Training

Infrastructure– Buildings– Process equipment– Utilities– Surrounding areas– Supporting services



Work Environment

– Measures to prevent cross contamination

– Work space requirements

– Protective work wear requirements

– Availability and location of employee facilities


Section 7 Planning and Realization of Safe Products The organization shall plan and develop the

processes needed for the realization of safe products

The organization shall implement, operate and ensure the effectiveness of the planned activities and any change to those activities including;

– Pre-requisite programmes ( PRPs)

– Operational PRPs

– HACCP plan


Section 7 Planning and Realization of Safe Products

Prerequisite programmes (PRPs)

Preliminary steps to enable hazard analysis

Hazard analysis

Establishing the operational prerequisite programmes

(PRPs)

Establishing the HACCP plan


Planning of safe food


Decision tree


Updating PRPs and HACCP plan

The organization shall update the following information;

– Product characteristics– Intended use– Process steps– Control measures– HACCP plan– Procedures instructions specifying PRPs


Verification planning

Shall define the purpose, methods, frequencies and responsibilities for the verification activities

Output of planning suites to organization’s method of operation

Verification results enables analysis of the result of verification activities


Traceability system

The system shall enables the identification of product lots and their relation to batches of raw material, processing and delivery records.

The system shall be able to identify incoming material from the suppliers and the initial distribution route of the product.


Control of non conformity

• Corrections

• Corrective actions

• Handling potentially unsafe products

• Evaluation of release

• Disposition of Nonconforming products

• Withdrawals


Validation, Verification and Improvement

The food safety team shall plan and implement the processes needed to validate control measures, its combination, and to verify and improve the FSMS.

Validation of control measure combination

Control of monitoring and measuring


Validation, Verification and Improvement

FSMS verification– Internal audits– Evaluation of individual verification results– Analysis of results of verification activities

Improvement

Updating the Food safety management system


FSMS Overview


Introduction to ISO22000 101106.ppt

Documents

food safety hazards

food chain

european union ursfs007

pakistan food laws

byfood safetyassurance

haccp system

gmp standard

haccp approach