ISO 22000 is a food safety management standard that integrates Hazard Analysis and Critical Control Points (HACCP) principles. It aims to ensure safety throughout the entire food supply chain from production to consumption. The standard outlines eight principles for good hygienic practices including primary production, facility design, operations control, sanitation, personnel hygiene, transportation, product information, and training. It also details the six preliminary steps and seven principles for implementing a HACCP plan to identify and manage food safety hazards. The overall goal is to minimize risks and ensure the safety of food for consumers.

1. ISO 22000,2005
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2. Introduction
• Food has always been a topic of interest to the
human being and public at large.
• Every single person requires food for
sustenance and most people have a strong
interest in the taste, flavour and textural
properties of food.
• There is also the underlying implicit
understanding that food is safe to eat. Food
Safety is relevant to all stages throughout the
food chain “farm-to-fork”.
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3. Introduction
Agriculture Production Storage Retail
Raw Material Processing Distribution/ Transportation
Catering
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4. • Communication along the food chain is
essential to ensure that all relevant food
safety hazards are identified and adequately
controlled at each step within the food
chain.
• The success of any system depends on
commitment from all stakeholders in the
food chain and with in the implementing
food business operators.
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5. WHAT IS IT?
• A management system standard (based on
ISO 9001:2000)
• Specific to food safety management not quality
• Based on Codex HACCP approach with some
innovations
• Designed for all segments of food chain & all
types of food business (micro to global)
• Enables a food business to plan, implement,
operate, maintain and update a system to
provide safe end products
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6. • ISO 22000 integrates 7 principles of HACCP
and dynamically combine it with PRPs
• PRPs (PRE-REQUISITE PROGRAM) are also
referred to as:
– good hygienic practices(GHP),
– good agricultural practices
– good production practices
– good manufacturing practices(GMP),
– good distribution and good trading practices
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7. IMPLEMENTING A FOOD SAFETY
PROGRAM
EIGHT PRINCIPLES OF PRE-REQUISITE
PROGRAM
SIX PRELIMINARY STEPS OF HACCP
SEVEN PRINCIPLES OF HACCP
REVIEW HACCP PLANS
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8. Eight Principals of GHP Throughout the food chain
1.Primary
production
2.Establishment
Design and
facilities
3. Control of
Operations
production
4.Maintenance
and sanitation
consumer
awareness
5. Personnel
Hygiene
6.Transportation
7. Product
information
and consumer
awareness
8.Training
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9. 1. Primary production
• Environmental hygiene
– (where the environment/surrounding poses a
threat to food safety)
• Hygienic production of Food Sources
– Control contamination of environment
• Handling storage and transport
– Use appropriate storage materials and
equipment
• Cleaning maintenance and personal hygiene
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10. 2. Establishment Design and Facilities
• Location (Potential sources of contamination
from surroundings)
• Internal design, structures and layout of the
premises rooms and equipment
• Facilities
– Water and air quality,
– drainage and waste disposal,
– personal hygiene, lighting, storage
Ensure effective protection from contamination
during 10

11. 3.Control of Operations:
• Control of food hazards through the use of
HACCP system
• Key aspects of hygiene control systems
• Incoming material requirements
– specification to be identified and applied, where
possible inspected and sorted before processing
• Packaging ( Design and materials used)
• Water
• Management and supervision
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12. 4. Maintenance and Sanitation
• Cleaning methods and procedures
– Appropriate for the type of product and type of
machine
• Cleaning Programs
– Method, frequency and monitored for their
suitability and effectiveness)
• Pest Control Systems
– Preventing access, harborage and infestation
• Waste Management
– Method, frequency and effectiveness
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13. 5. Personal Hygiene
• Health Status of Employees
– Illness and injuries
• Communicable diseases and surface injuries
to hands or parts that come in contact with
food items
• Personal cleanliness-Clothing
• Personal Behavior
– smoking, spitting, chewing and eating, sneezing ,
personal effects
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14. 6.Transportation
• Design of conveyances and bulk containers.
– Proper segregation to prevent cross
contamination
– Time, temperature and humidity controls
available and monitored
– Appropriate for type of packaging
• Use and maintenance
– Mixed and prior usage, appropriate scheduling
and corrective measures
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15. 7.Product information and consumer awareness
• Lot identification
• Product information
– Bear adequate information to enable the next
person in the food chain to handle, display, store
prepare and use the product safely and correctly
• Labeling
• Consumer education
– hygiene, nutrition, label instructions
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16. 8.Training
• Awareness and responsibility on:
– nature of food and its ability to sustain
growth of harmful micro-organisms
–manner in which food is handled/packed
–conditions under which the food will be
stored
–expected length of time before
consumption
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17. GMP
• GMP requires a quality approach to manufacturing
enabling companies to minimize or eliminate
instances of contamination, mix-ups, and errors
• It addresses issues including:
– record keeping,
– personnel qualifications,
– sanitation and cleanliness,
– equipment verification
– process validation,
– and complaint handling
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18. THE SIX PRELIMINARY STEPS
1. Define terms of reference
– clearly spells out scope, extent, resources
committed, terms of appointment of outside
consultants, third party auditors, levels of
authority and accountability for
implementation
2. Select the HACCP team
– include product and process team members
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19. 3. Describe the product and process
4. Identify intended use
5. Construct a flow diagram
– schematic flow that describes the process.
6. On-site confirmation of flow diagram
– walk through.
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20. SEVEN PRINCIPLES OF HACCP SYSTEM
1. Conduct a Hazard analysis
– for both PRP’s and for stages in the flow diagram of
the selected product or process
2. Determine critical control points (CCP’s)
3. Establish Critical Limits
4. Establish a system to monitor & control CCP’s
5. Establish corrective action
6. Establish procedures for verification
7. Establish Documentation concerning all
procedures and records
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21. There is no such thing as
“ZERO RISK”
Therefore Risk Analysis
is needed to determine
what the hazards are and to identify
their immediate, interim and
long-term effects on human health
thank you!21