ISO 22000 QuickGuide


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ISO 22000 QuickGuide

  1. 1. FoodSafetyManagementSystems BSI Food Safety Management A quick guide to ISO 22000:2005
  2. 2. 02 | Food Safety Management BSI Contents • INTRODUCTION TO FOOD SAFETY MANAGEMENT SYSTEMS • WHAT IS ISO 22000:2005? • WHY SHOULD ISO 22000:2005 BE IMPLEMENTED? • WHO IS ISO 22000:2005 RELEVANT TO? • ISO 22000:2005 MODEL • IMPLEMENTATION • PLANNING AND REALIZATION OF SAFE PRODUCTS • VALIDATION, VERIFICATION AND IMPROVEMENT • REGISTRATION TO ISO 22000:2005 – THE CERTIFICATION PROCESS • THE BENEFITS OF AN ISO 22000:2005 FOOD SAFETY MANAGEMENT SYSTEM • RELATED SYSTEMS • HOW BSI CAN HELP Food safety is a global concern. Pressure from consumers, retailers, environmental and ecological groups and legislative bodies affect the whole food chain from farm to fork. While much of our food supply is safe, several recent high profile cases around the world underline the potential danger of food borne illness to consumers, employees and brand value. For these reasons, global retailers, distributors, food manufacturers and food service companies are now concerned more about the safety of their food supply chain than ever before. Organizations in the food sector need to manage risks, demonstrate corporate responsibility and meet legal and customer requirements if they are to remain competitive, protect their reputation and enhance their brand. Today food safety systems need to take into account not only food regulations and basic hygienic conditions for food preparation, but also a systematic approach to controlling food safety hazards so that food is safe for the consumer. This includes contingency plans for potential crises such as product recall and withdrawal. All these issues need consideration when developing a food safety system. CONTENTS Introduction to food safety management systems
  3. 3. What is ISO 22000:2005? Food Safety Management | 03 BSI What is ISO 22000:2005? In September 2005 the International Organization for Standardization (ISO) published ISO 22000:2005 – Food safety management systems – Requirements for any organization in the food chain. ISO 22000:2005 is an international standard and defines the requirements of a food safety management system covering all organizations in the food chain. With the increase in the number of different food safety schemes, developed at the regional level, the national level, by trade associations, food retailers and processors all requiring implementation and certification. This has led to duplication of audits; resulting in time and cost burden on food producers and processors. In addition with the globalization of the food industry, there is a greater need for all parts of the food chain to use the same standards for food safety. ISO 22000:2005 has been developed to aid harmonization of approaches to managing food safety, not for just one part of the food chain, but for all organizations in the food chain and for those organizations supplying to the food chain, materials and services that could impact on the safety of food. The standard combines the key elements to enable the management of food safety along the food chain including: • integration the principles of HACCP and application steps developed by management Codex Alimentarius Commission • system management • control of food safety hazards through prerequisite programs and HACCP plans- interactive communication with suppliers, customers, regulators and consumers • continual improvement and updating of the management system
  4. 4. ISO 22000:2005 is an internationally recognized standard intended to harmonize on a global level the requirements for food safety management within the food chain. It has been designed to be compatible with other management system standards such as ISO 9001 and can be implemented within an integrated management system. Who is ISO 22000:2005 relevant to? Direct food chain • Farmers • Growers • Feed producers • Food manufacturers and processors • Food ingredient producers • Food storage, distribution and transport organisations • Caterers • Retailers • Food service operators such as restaurants and fast food outlets Indirect food Chain • Producers of chemicals to be used in the food industry • Producers of equipment used in the food industry • Producers of cleaning and sanitizing equipment • Producers of packaging materials • Service providers 04 | Food Safety Management BSI Why implement? Why should ISO 22000:2005 be implemented?
  5. 5. ISO 22000:2005 describes the requirements for operating an effective food safety management system integrating the use of the Hazard Analysis and Critical Control Point (HACCP) techniques and defined prerequisites for the safe production of food. The ISO 22000:2005 model is a systamatic approach to developing, planning, validating, establishing, implementing, monitoring, verifying and improving your food safety management system. Food Safety Management | 05 BSI ISO 22000:2005 Model ISO 22000:2005 Model Verification Improvement Monitoring: corrective actions Implementation Establishing HACCP plan Establishing operational PRPs Validation of control measures Preliminary steps to enable hazard analysis Hazard analysis Planning and realization of safe products Source: ISO/TS 22004:2005 – Food safety management systems – Guidance on the application of ISO 22000:2005
  6. 6. Management responsibility This section of the standard is designed to enable top management to establish and maintain commitment to the development and improvement of a food safety management system. The need for measurable objectives is intended to support top management understanding how the food safety management system is performing and therefore what improvements and updating may be required to enable the ongoing production of safe food. The six core elements to implementing a food safety management system are: 1. Food Safety Policy – Establish a policy that is appropriate to the role of the organization in the food chain ensuring it conforms to both statutory and regulatory requirements and agreed food safety requirements of customers. 2. Objectives – Establish measurable objectives relating to food safety in support of the food safety policy. 3. System definition – • Define the scope of the food safety management system in terms of products, activities and sites • Documented food safety management system • Development of internal and external communication on food safety issues with relevant interested parties • Development of a food safety management system that enables all food safety hazards to be identified and controlled • Establish procedures to manage potential emergency situations that can impact food safety 4. Responsibilities – responsibilities and authorities defined and communicated. Appointment of a food safety team leader and establishment of a food safety team. 5. Review the continued suitability, adequacy and effectiveness of the food safety management system at planned intervals and identify opportunities for improvement and updating of the system. 6. Resources – Provide adequate resources for the development, maintenance, updating and improvement of the food safety system. 06 | Food Safety Management BSI Implementation Implementation
  7. 7. Food Safety Management | 07 BSI Planning & Validation 1. All relevant information needed to conduct the hazard analysis shall be collected, maintained, updated and documented. 2. The food safety team shall conduct a hazard analysis to determine which hazards need to be controlled. 3. A combination of control measures shall be put in place and managed through prerequisite programs and/or by HACCP plans. 4. Traceability systems will need to be implemented to enable the identification of product lots/batches back through to raw materials and delivery records in the event that recall or withdrawal is warranted. 5. There shall be procedures in place to handle potentially unsafe products, withdrawals, disposal. 1. The food safety team shall plan and implement the processes needed to validate control measures and/or control measure combinations before their implementation to test that they will work in practice. They will also need to verify the effectiveness of the system after implementation. 2. Internal audits shall be conducted at planned intervals to determine whether the food safety system conforms to planned arrangements and is effectively implemented and updated. 3. The food safety team shall evaluate the individual results of planned verification and shall analyse the results, which are then formally reviewed by top management. For information about our food sector training courses please visit: or call us at 1 800 862 4977. Planning and realization of safe products Validation, verification and improvement of the food safety management system
  8. 8. 08 | Food Safety Management BSI Steps to cetification To be certified to ISO 22000:2005, BSI needs to formally assess your compliance with all the requirements of the standard and your policy and objectives. Once you have fully implemented ISO 22000:2005, BSI staff will then conduct a visits at your site. This will involve completing a pre-application questionnaire, so that BSI can identify a competent auditor for your activities and products, and determine the audit duration. There are 7 steps to achieving registration to ISO 22000:2005 with BSI: Step 1 – Establish a food safety management system that complies with ISO 22000:2005 requirements. Step 2 – Contact BSI. We will provide an estimate of costs and timescales for formal assessment. Step 3 – Submit a formal application to BSI. A pre-assessment visit can be very useful preparation for the initial assessment. A BSI assessor will be able to review your progress and highlight areas where your system meets the requirements of the standard. Step 4 – BSI will undertake an on site stage 1 assessment to review your policy, scope, objectives, and that pre-requisite programs and HACCP plans have been developed and are in place. Step 5 – BSI will undertake an on-site stage 2 assessment to determine that the organization adheres to its own scope, policies, objectives, plans, processes and procedures and that the food safety management system conforms to all the requirements of ISO 22000:2005 Step 6 – On successful completion of the audit, and following an independent review of the completed report, a certificate of registration is issued which identifies the scope of the food safety management system. Step 7 – This certificate is valid for 3 years subject to demonstration at 6 monthly continuing assessment visits of compliance to ISO 22000:2005. The frequency of assessments will decrease after the first year of certification. As well as help, advice, books, tools and training the following supporting documents are also available from BSI • ISO 22000:2005 – Auditable standard that is used for certification and registration • ISO 22004:2005 – Guidance on the application of ISO 22000:2005 You may purchase these online at Registration to ISO 22000:2005 – The certification process
  9. 9. Food Safety Management | 09 BSI Benefits • A food safety management system applicable to all organizations in the food chain and to suppliers of services and products to the food chain • Designed to enhance communication on food safety issues within the food chain to help raise standards of food safety within the food industry • Consistent with the recognised HACCP principles and application developed by the Codex Alimentarius Commission • Harmonization of approaches to managing food safety • An integrated approach to managing food safety including 4 key elements: - Prerequisite programs - HACCP system - System management - Communication with ‘interested’ parties including customers, suppliers, regulatory and enforcement authorities • Can be applied in a way that is appropriate to the nature and scale of an organization’s activities and products and, for small businesses implementation using externally developed combination of control measures The benefits of implementing an ISO 22000:2005 food safety management system
  10. 10. Introduction Developed by the BRC (the British Retail Consortium, a UK trade organization that represents the interests of the UK retailers) in conjunction with the Institute of Packaging, the BRC/IoP Global Standard – Food Packaging and Other Packaging Materials, was developed to assist retailers and food manufacturers to meet their legal obligations. The standard provides a common basis for the certification of companies supplying packaging for food products to retailers. Who is it for? The BRC/IoP Packaging Standard is particularly suitable for suppliers of food packaging materials to UK retailers, regardless of packaging material type or country of origin. Introduction The SQF (Safe Quality Food) Program is an integrated food safety and quality management system designed specifically for the food industry. Primary production activities are addressed in the SQF 1000 standard and food manufacturing and service provisions are addressed in the SQF 2000 standard. The SQF Program is owned by the Food Marketing Institute (FMI), a retail trade association. Both standards are recognized by the Global Food Safety Initiative (GFSI), an international retailer organization, as meeting or exceeding their benchmark for requirements for food safety and quality management systems. Who is it for? These international standards are designed to be used by any business in the food chain operating in domestic or global markets, from primary producers to manufacturers, and those who offer services to the food industry. 10 | Food Safety Management BSI Related Systems BSI also offers registration to other food related systems For more information about BSI’s food sector services please visit: BSI provides auditing, certification and training services to the BRC/IoP Global Packaging Standard BSI provides auditing and training services to the SQF Program
  11. 11. BSI How BSI can help Integration ISO 22000:2005 has been designed to be compatible with ISO 9001:2000 and both standards can be implemented into an integrated management system. For more information about assessment services of integrated managements systems call us at: 1 800 862 4977 For assessment of your ISO 22000:2005 and ISO 9001:2000 Management systems at the same time, contact BSI for further information on combined assessments visit: How BSI can help Food Safety Management | 11 Training BSI offers several training courses for ISO 22000:2005. These include courses for those seeking greater knowledge of the standard and those interested in learning to audit to the standard. For more information on BSI training courses please visit Communication Days BSI Management Systems runs FREE Communication Days throughout North America and online. They have been designed to provide comprehensive information for anybody involved in their organization's management systems regardless of their business type or knowledge level Registration For further information on ISO 22000:2005 registration and how we can guide you through the process, see our website for a variety of brochures and useful guidance documents available to download. Alternatively you can contact us at: 1 800 862 4977 or and we will be happy to help you with your ISO 22000:2005 inquiry.
  12. 12. BSIUSA83/MS/0606/E BSI Group: Standards • Information • Training • Inspection • Testing • Assessment • Certification raising standards worldwideTM USA BSI Management Systems 12110 Sunset Hills Road Suite 200 Reston, VA 20190 USA Tel: 1 800 862 4977 703 437 9000 Fax: 703 437 9001 Canada BSI Management Systems Canada, Inc. 17 Four Seasons Place Suite 102 Toronto, ON M9B 6E6 Canada Tel: 1 800 862 6752 Fax: 416 620 9911