ISO 22000.ppt

FOOD SAFETY MANAGEMENT SYSTEM
INTRODUCTION TO
ISO 22000:2005

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

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
PAK/AIDCO/2002/0382/13

Food Safety Management System
FAMI-QS
GMO
ISO 9001
GMP 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
GMP
GTP
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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.
PAK/AIDCO/2002/0382/13

ISO 22000:2005
Features;
 Requires legal compliance checking
 Integrates existing good practice
 Internal and external monitoring
PAK/AIDCO/2002/0382/13

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.
PAK/AIDCO/2002/0382/13

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.
PAK/AIDCO/2002/0382/13

Food chain
PAK/AIDCO/2002/0382/13

Entry of Hazards in Food Chain
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

Plan
•
What to do?
•
How to do it?
Do
•
Do what was
planned
Check
•Did things happen
according to plan?
Act
•How to improve
next time?
Process Approach
A desired result is achieved
more efficiently when
related resources and
activities are managed as a
process
PAK/AIDCO/2002/0382/13

Process Approach
Resource Processes
Product Design
Process Design
Project Planning
Production
Management Processes
Measurement,
Analysis,
and
Improvement
O
I
I
O
I O
I O
I O
I O
I O
I O
Resource Processes
Product Design
Process Design
Project Planning
Production
Management Processes
Measurement,
Analysis,
and
Improvement
O
I
I
O
I
O
I O
I O
I O
I O
I O
I O
I O
I O
I O
I O
I O
I 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
PAK/AIDCO/2002/0382/13

Key elements
Interactive
Communication
Systems Approach
to FSM
Pre-requisite
Programs
HACCP
Principles
ISO 22000:2005
Control Food Safety
Hazards
PAK/AIDCO/2002/0382/13

ISO 22000 standard
 Scope
 Normative references
 Terms and definitions
 Requirements
 Annex(s)
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

Section 5 – Management Responsibility
 Management commitment
 Food Safety Policy
 Food safety management system planning
 Responsibility and authority
PAK/AIDCO/2002/0382/13

 Food safety team leader
 External communication
– Suppliers and contractors
– Customers/consumers
– Statutory and regulatory authorities
– Other organizations
 Internal communication
PAK/AIDCO/2002/0382/13

 Emergency preparedness and response
– Documented procedures to manage potential emergency
situations and accidents
 Management Review
– Review input: Food safety related requirements
– Review output
PAK/AIDCO/2002/0382/13

Section 6 – Resource Management
The organization shall provide adequate resources
for;
 Establishment
 Implementation
 Maintenance
 Updating
PAK/AIDCO/2002/0382/13

 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
PAK/AIDCO/2002/0382/13

 Work Environment
– Measures to prevent cross contamination
– Work space requirements
– Protective work wear requirements
– Availability and location of employee facilities
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

Planning of safe food
PAK/AIDCO/2002/0382/13

Decision tree
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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.
PAK/AIDCO/2002/0382/13

Control of non conformity
• Corrections
• Corrective actions
• Handling potentially unsafe products
• Evaluation of release
• Disposition of Nonconforming products
• Withdrawals
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

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
PAK/AIDCO/2002/0382/13

FSMS Overview
PAK/AIDCO/2002/0382/13

ISO 22000.ppt

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ISO 22000.ppt