The document provides an overview of ISO 22000, an international food safety management standard. It describes key aspects of ISO 22000 such as its emphasis on controlling food safety hazards along the entire food chain. It also summarizes several sections of the ISO 22000 standard which establish requirements for food safety management systems, including documentation, management responsibility, and resource management.
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
Global Manager Group has prepared this presentation to give knowledge of mandatory and most commonly used documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for consumer product visit @ https://www.globalmanagergroup.com/
FSSC 22000 is a food safety standard that combines the requirements of ISO 22000 for a food safety management system with additional prerequisites. It was developed to provide a worldwide food safety standard and has global acceptance. The standard contains requirements for establishing and maintaining a food safety management system, including developing hazard analyses and prerequisite programs, verifying the system through audits and calibration, managing nonconformities, and continually improving the system through management reviews and corrective actions.
ISO 22000 is a food safety management standard that applies to all stages of the food supply chain. It was developed to provide a worldwide food safety standard and aligns with ISO 9001. FSSC 22000 is a similar standard that is GFSI benchmarked and applies specifically to food manufacturers. Both standards require organizations to establish food safety management systems that include hazard analysis, prerequisite programs, HACCP plans, verification, management review and continual improvement. The standards provide requirements for documentation, implementation, monitoring, validation and updating of the food safety management system.
Iso 22000 food safety management systemNaveen Kumar
This document provides an overview of ISO 22000, a food safety management standard. It discusses what ISO is and some key ISO standards. It then defines food safety and introduces ISO 22000, describing its benefits, key elements, and structure. The standard employs a process approach and focuses on preventing food safety hazards across the entire food chain. It requires organizations to establish prerequisite programs, conduct a hazard analysis, and develop a HACCP plan. The document outlines the main requirements around planning, implementation, verification, and improvement of the food safety management system. It concludes by discussing some initial concerns with and ongoing challenges of ISO 22000 certification.
Consulting for Iso 22000 By Netpeckers ConsultingIskcon Ahmedabad
This presentation discusses the ISO 22000 food safety management system standard. It provides an overview of the standard's objectives to ensure food safety compliance and manage risks throughout the supply chain. The key parts of an ISO 22000 system are prerequisite programs, Hazard Analysis and Critical Control Point planning, and documentation and management review requirements. Implementing ISO 22000 can benefit organizations by improving food safety, meeting regulations, and enabling international trade and exports.
ISO 220001 documents prepared information about ISO 22000 certification, requirements, and benefices covering ropes. This information very useful of Food Safety System and ISO 22000 certification.
This document provides a 3-part summary of a food safety certification scheme document:
1) The document outlines the requirements for a food safety certification scheme that certifies food safety systems in compliance with ISO 22000 and technical specifications for different food sectors.
2) The certification scheme is intended to harmonize certification requirements and methods to ensure trustworthy and comparable food safety certificates across the food supply chain.
3) The scheme consists of four parts that outline requirements for organizations seeking certification, certification bodies, accreditation bodies, and a Board of Stakeholders that governs the scheme.
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
Global Manager Group has prepared this presentation to give knowledge of mandatory and most commonly used documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for consumer product visit @ https://www.globalmanagergroup.com/
FSSC 22000 is a food safety standard that combines the requirements of ISO 22000 for a food safety management system with additional prerequisites. It was developed to provide a worldwide food safety standard and has global acceptance. The standard contains requirements for establishing and maintaining a food safety management system, including developing hazard analyses and prerequisite programs, verifying the system through audits and calibration, managing nonconformities, and continually improving the system through management reviews and corrective actions.
ISO 22000 is a food safety management standard that applies to all stages of the food supply chain. It was developed to provide a worldwide food safety standard and aligns with ISO 9001. FSSC 22000 is a similar standard that is GFSI benchmarked and applies specifically to food manufacturers. Both standards require organizations to establish food safety management systems that include hazard analysis, prerequisite programs, HACCP plans, verification, management review and continual improvement. The standards provide requirements for documentation, implementation, monitoring, validation and updating of the food safety management system.
Iso 22000 food safety management systemNaveen Kumar
This document provides an overview of ISO 22000, a food safety management standard. It discusses what ISO is and some key ISO standards. It then defines food safety and introduces ISO 22000, describing its benefits, key elements, and structure. The standard employs a process approach and focuses on preventing food safety hazards across the entire food chain. It requires organizations to establish prerequisite programs, conduct a hazard analysis, and develop a HACCP plan. The document outlines the main requirements around planning, implementation, verification, and improvement of the food safety management system. It concludes by discussing some initial concerns with and ongoing challenges of ISO 22000 certification.
Consulting for Iso 22000 By Netpeckers ConsultingIskcon Ahmedabad
This presentation discusses the ISO 22000 food safety management system standard. It provides an overview of the standard's objectives to ensure food safety compliance and manage risks throughout the supply chain. The key parts of an ISO 22000 system are prerequisite programs, Hazard Analysis and Critical Control Point planning, and documentation and management review requirements. Implementing ISO 22000 can benefit organizations by improving food safety, meeting regulations, and enabling international trade and exports.
ISO 220001 documents prepared information about ISO 22000 certification, requirements, and benefices covering ropes. This information very useful of Food Safety System and ISO 22000 certification.
This document provides a 3-part summary of a food safety certification scheme document:
1) The document outlines the requirements for a food safety certification scheme that certifies food safety systems in compliance with ISO 22000 and technical specifications for different food sectors.
2) The certification scheme is intended to harmonize certification requirements and methods to ensure trustworthy and comparable food safety certificates across the food supply chain.
3) The scheme consists of four parts that outline requirements for organizations seeking certification, certification bodies, accreditation bodies, and a Board of Stakeholders that governs the scheme.
What Documentation required for ISO 22000:2018 Certification?Global Manager Group
This publication has been published to give knowledge of mandatory and most commonly used ISO 22000 documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for Food Safety Management System visit @ https://www.globalmanagergroup.com/
ISO 22000 Clauses Requirements and Documentation training ISO 22000 RS 184 HA...Team Web Africa
This document discusses ISO 22000, an international food safety standard. It provides an overview of ISO as an organization, Rwanda's membership and benefits, the history and family of ISO 22000 standards. It also describes the application and scope of ISO 22000:2018, its four key pillars, and requirements in more detail. Finally, it notes that the domesticated Rwandan version can be purchased from Rwanda Standards Board.
The document provides an overview of the FSSC 22000 food safety management system standard. It discusses who developed the standard, its key elements including ISO 22000 and ISO TS 22002-1, and the certification process. The certification involves annual surveillance audits after an initial certification audit to ensure ongoing compliance. Audits evaluate the system for conformance and can find minor or major nonconformities.
ISO 22000 is a food safety management standard that specifies requirements for a food safety system. It takes a holistic approach to food safety that covers the entire food chain from suppliers to consumers. The key elements include hazard analysis, prerequisite programs, and HACCP principles. Organizations must establish food safety policies, assign roles and responsibilities, train employees, validate safety controls, and continuously improve their food safety system to meet the requirements of ISO 22000. The goal is to ensure food is safe for consumption at all stages of the food chain.
The Global Standard British Retail Consortium (BRC) was created in 1998 by British retailers to strengthen food safety standards for private label products following the BSE crisis. It has five key requirements: senior management commitment, food safety plans, auditing, corrective actions, and traceability. Audits evaluate compliance and are conducted annually, resulting in one of four grades. Audit reports detail food safety controls and non-conformities, and certification provides credibility for over 14,000 suppliers across 100 countries.
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Seminar on Regulatory Practices: Interpretation & Compliance held in 18 April 2016 in Mumbai, India. Organised by the Protein Foods and Nutrition Development Association of India.
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
The document discusses the British Retail Consortium (BRC) Global Standards, which establish requirements for food safety, packaging, storage, distribution, and other areas. It outlines the seven standards for food safety, packaging, storage and distribution, agents and brokers, consumer products, and retail. The standards focus on management commitment, hazard analysis, quality management systems, and other areas. Achieving BRC certification provides benefits like global recognition, high-quality auditors, customer confidence, and brand recognition.
Food safety programmes- GMP, GHP, ISO SERIES BY- Dr. Shweta GuptaSHWETA GUPTA
This document summarizes a presentation on food safety programs. It discusses several key food safety programs and practices including Good Manufacturing Practices (GMP), Good Handling Practices (GHP), Total Quality Management (TQM), Prerequisite Programs (PRP), Hazard Analysis and Critical Control Points (HACCP), and Sanitation Standard Operating Programs (SSOP). It emphasizes that these programs are important tools to maintain hygiene throughout the food chain and ensure the production of safe food for human consumption. Adhering to GMP in manufacturing and packing is crucial for an acceptable level of food safety.
This document provides an overview of the Food Safety and Standards Act of 2006 in India and the Food Safety and Standards Authority of India (FSSAI). It discusses the objectives of the act to establish uniform standards for food safety and consolidate previous related acts. It introduces FSSAI as the governing body for food safety in India with the mandate to ensure availability of safe food. The roles and responsibilities of FSSAI are outlined, including framing regulations, licensing food businesses, import clearance, and creating awareness. An introduction to the concept of Food Safety Mitras is also provided.
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
ISO 22000 is an international food safety standard that provides requirements for food safety management systems. It aims to ensure safe food supply chains worldwide and applies to all organizations involved in the food chain. Key benefits include more efficient hazard control, systematic management of food safety prerequisites, increased due diligence, and optimized resource usage. Widespread adoption of ISO 22000 helps create a level playing field for international trade and increases consumer confidence in the safety of the food supply.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
ISO 22000 provides benefits to various stakeholders in the food industry. It establishes consensus agreements between suppliers, users, regulators and other groups to ensure food safety. ISO 22000 certification allows businesses to expand globally and provides consumers assurance regarding quality, safety and reliability. The standard also benefits governments by providing technical knowledge, a basis for legislation, and economic and social advantages like trade liberalization and food security. Overall, ISO 22000 helps minimize food safety hazards across the entire food supply chain.
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA REGULATIONS,2011-IMPACT ON...Pallavi Moudgil
1) The Food Safety and Standards Act of 2006 consolidated various food laws in India into a single authority called FSSAI to establish science-based standards for food safety and regulate the food industry.
2) Implementation of the Act is expected to benefit the food industry by bringing uniformity to standards, reducing compliance costs, and enabling growth through new product development.
3) However, effective implementation will require strengthening India's food testing infrastructure and building a robust surveillance system to monitor contaminants and support FSSAI in setting science-based standards.
The document discusses the new version 5.1 of the FSSC 22000 certification scheme published in November 2020. The main reasons for the updated version are to comply with the latest GFSI benchmarking requirements and strengthen CB performance requirements. Key changes in version 5.1 include additional requirements for multi-site certification, product design and development, and food safety culture. Organizations certified to version 5 must comply with the new requirements by their next upgrading audit.
Developed Codex in 1962.
Subsidiary of Food and Agriculture Organization (FAO), United Nations
(UN)and World Health Organization (WHO).
Joint venture between FAO and WHO to formulate internationally
accepted food safety standards for protection of
human health and to ensure fair trade practices.
Codex Alimentarius is a group of international food
standards, adopted by the Codex Alimentarius
Commission and uniformly presented. The very term
Codex Alimentarius is taken from the Latin term
Codex Alimentarius, meaning Food Law or Legal
Food Code. The Codex Alimentarius standards cover
all basic food types, raw, semi-processed and processed, that are
intended for distribution to the costumers.
The regulations of the Codex refer to food hygiene and quality, including
microbiological standards, food additives, pesticides and residues from
veterinary drugs, contaminants, food labeling and marketing, methods for
sampling and hazard analysis, food import and export, certification
system, etc.
Ensures that products complying with Codex standards can be sold on the
international market without compromising health or interests of
consumers. Codex standards ensure product is safe OR not
internationally. Review of member laws based in internationally accepted
scientific and technological standards.
El documento describe los sistemas operativos, definidos como el software básico que provee una interfaz entre programas, hardware y usuario. Explica los tipos principales de sistemas operativos para computadoras como Windows, Mac OS X y Linux, así como sistemas operativos para dispositivos móviles como Android. Concluye que los sistemas operativos son el software más importante porque hacen que funcionen otros programas.
This document discusses artificial intelligence and its potential future impacts. It notes that while today's AI is narrow and limited, focused on specific tasks, continued progress could lead to artificial general intelligence comparable to human abilities. The document explores different approaches to developing artificial intelligence, from simulating biological brains to taking an evolutionary approach. It argues that technological progress is exponential, so the capabilities of AI in the near future may far exceed what seems possible today and could radically transform society and what it means to be human.
What Documentation required for ISO 22000:2018 Certification?Global Manager Group
This publication has been published to give knowledge of mandatory and most commonly used ISO 22000 documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for Food Safety Management System visit @ https://www.globalmanagergroup.com/
ISO 22000 Clauses Requirements and Documentation training ISO 22000 RS 184 HA...Team Web Africa
This document discusses ISO 22000, an international food safety standard. It provides an overview of ISO as an organization, Rwanda's membership and benefits, the history and family of ISO 22000 standards. It also describes the application and scope of ISO 22000:2018, its four key pillars, and requirements in more detail. Finally, it notes that the domesticated Rwandan version can be purchased from Rwanda Standards Board.
The document provides an overview of the FSSC 22000 food safety management system standard. It discusses who developed the standard, its key elements including ISO 22000 and ISO TS 22002-1, and the certification process. The certification involves annual surveillance audits after an initial certification audit to ensure ongoing compliance. Audits evaluate the system for conformance and can find minor or major nonconformities.
ISO 22000 is a food safety management standard that specifies requirements for a food safety system. It takes a holistic approach to food safety that covers the entire food chain from suppliers to consumers. The key elements include hazard analysis, prerequisite programs, and HACCP principles. Organizations must establish food safety policies, assign roles and responsibilities, train employees, validate safety controls, and continuously improve their food safety system to meet the requirements of ISO 22000. The goal is to ensure food is safe for consumption at all stages of the food chain.
The Global Standard British Retail Consortium (BRC) was created in 1998 by British retailers to strengthen food safety standards for private label products following the BSE crisis. It has five key requirements: senior management commitment, food safety plans, auditing, corrective actions, and traceability. Audits evaluate compliance and are conducted annually, resulting in one of four grades. Audit reports detail food safety controls and non-conformities, and certification provides credibility for over 14,000 suppliers across 100 countries.
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Seminar on Regulatory Practices: Interpretation & Compliance held in 18 April 2016 in Mumbai, India. Organised by the Protein Foods and Nutrition Development Association of India.
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
The document discusses the British Retail Consortium (BRC) Global Standards, which establish requirements for food safety, packaging, storage, distribution, and other areas. It outlines the seven standards for food safety, packaging, storage and distribution, agents and brokers, consumer products, and retail. The standards focus on management commitment, hazard analysis, quality management systems, and other areas. Achieving BRC certification provides benefits like global recognition, high-quality auditors, customer confidence, and brand recognition.
Food safety programmes- GMP, GHP, ISO SERIES BY- Dr. Shweta GuptaSHWETA GUPTA
This document summarizes a presentation on food safety programs. It discusses several key food safety programs and practices including Good Manufacturing Practices (GMP), Good Handling Practices (GHP), Total Quality Management (TQM), Prerequisite Programs (PRP), Hazard Analysis and Critical Control Points (HACCP), and Sanitation Standard Operating Programs (SSOP). It emphasizes that these programs are important tools to maintain hygiene throughout the food chain and ensure the production of safe food for human consumption. Adhering to GMP in manufacturing and packing is crucial for an acceptable level of food safety.
This document provides an overview of the Food Safety and Standards Act of 2006 in India and the Food Safety and Standards Authority of India (FSSAI). It discusses the objectives of the act to establish uniform standards for food safety and consolidate previous related acts. It introduces FSSAI as the governing body for food safety in India with the mandate to ensure availability of safe food. The roles and responsibilities of FSSAI are outlined, including framing regulations, licensing food businesses, import clearance, and creating awareness. An introduction to the concept of Food Safety Mitras is also provided.
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
ISO 22000 is an international food safety standard that provides requirements for food safety management systems. It aims to ensure safe food supply chains worldwide and applies to all organizations involved in the food chain. Key benefits include more efficient hazard control, systematic management of food safety prerequisites, increased due diligence, and optimized resource usage. Widespread adoption of ISO 22000 helps create a level playing field for international trade and increases consumer confidence in the safety of the food supply.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
ISO 22000 provides benefits to various stakeholders in the food industry. It establishes consensus agreements between suppliers, users, regulators and other groups to ensure food safety. ISO 22000 certification allows businesses to expand globally and provides consumers assurance regarding quality, safety and reliability. The standard also benefits governments by providing technical knowledge, a basis for legislation, and economic and social advantages like trade liberalization and food security. Overall, ISO 22000 helps minimize food safety hazards across the entire food supply chain.
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA REGULATIONS,2011-IMPACT ON...Pallavi Moudgil
1) The Food Safety and Standards Act of 2006 consolidated various food laws in India into a single authority called FSSAI to establish science-based standards for food safety and regulate the food industry.
2) Implementation of the Act is expected to benefit the food industry by bringing uniformity to standards, reducing compliance costs, and enabling growth through new product development.
3) However, effective implementation will require strengthening India's food testing infrastructure and building a robust surveillance system to monitor contaminants and support FSSAI in setting science-based standards.
The document discusses the new version 5.1 of the FSSC 22000 certification scheme published in November 2020. The main reasons for the updated version are to comply with the latest GFSI benchmarking requirements and strengthen CB performance requirements. Key changes in version 5.1 include additional requirements for multi-site certification, product design and development, and food safety culture. Organizations certified to version 5 must comply with the new requirements by their next upgrading audit.
Developed Codex in 1962.
Subsidiary of Food and Agriculture Organization (FAO), United Nations
(UN)and World Health Organization (WHO).
Joint venture between FAO and WHO to formulate internationally
accepted food safety standards for protection of
human health and to ensure fair trade practices.
Codex Alimentarius is a group of international food
standards, adopted by the Codex Alimentarius
Commission and uniformly presented. The very term
Codex Alimentarius is taken from the Latin term
Codex Alimentarius, meaning Food Law or Legal
Food Code. The Codex Alimentarius standards cover
all basic food types, raw, semi-processed and processed, that are
intended for distribution to the costumers.
The regulations of the Codex refer to food hygiene and quality, including
microbiological standards, food additives, pesticides and residues from
veterinary drugs, contaminants, food labeling and marketing, methods for
sampling and hazard analysis, food import and export, certification
system, etc.
Ensures that products complying with Codex standards can be sold on the
international market without compromising health or interests of
consumers. Codex standards ensure product is safe OR not
internationally. Review of member laws based in internationally accepted
scientific and technological standards.
El documento describe los sistemas operativos, definidos como el software básico que provee una interfaz entre programas, hardware y usuario. Explica los tipos principales de sistemas operativos para computadoras como Windows, Mac OS X y Linux, así como sistemas operativos para dispositivos móviles como Android. Concluye que los sistemas operativos son el software más importante porque hacen que funcionen otros programas.
This document discusses artificial intelligence and its potential future impacts. It notes that while today's AI is narrow and limited, focused on specific tasks, continued progress could lead to artificial general intelligence comparable to human abilities. The document explores different approaches to developing artificial intelligence, from simulating biological brains to taking an evolutionary approach. It argues that technological progress is exponential, so the capabilities of AI in the near future may far exceed what seems possible today and could radically transform society and what it means to be human.
This certificate confirms that Nicolaas Andrias Johannes Smit completed the requirements for a Bachelor of Education in Further Education and Training: General on November 30, 2016. The qualification will be awarded at a graduation ceremony scheduled for May 9, 2017.
El documento trata sobre la tecnología e informática. Explica que la tecnología ha facilitado las actividades del hogar pero también ha traído consecuencias negativas como la contaminación y el desempleo. Luego describe brevemente los procesos tecnológicos, sistemas tecnológicos, la relación entre tecnología y ciencia, y la importancia de considerar la ética con el avance tecnológico.
The document describes the world's first smart weather camera called BloomSky. It was developed through crowd funding and aims to change how people access weather information by providing real-time, hyper-local data and images of the sky. BloomSky sensors track temperature, pressure, humidity, UV light and have a rain sensor and adjustable camera. Users can access this information from any sensor on the BloomSky network directly from their mobile device. The document outlines the product development process including prototyping, a successful Kickstarter campaign, beta testing and the features of the indoor and outdoor BloomSky stations.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
El documento presenta los fundamentos básicos del diseño, incluyendo elementos conceptuales (punto, línea, plano, volumen), elementos visuales (forma, medida, color, textura), elementos de relación (dirección, posición, espacio, gravedad) y elementos prácticos (representación, significado, función). Explica que el diseño trata del proceso creativo para satisfacer necesidades mediante el uso de principios, reglas y conceptos visuales.
La identidad de marca se refiere a cómo la empresa desea que los consumidores perciban la marca, mientras que la imagen de marca es cómo los consumidores realmente ven y perciben la marca. Una marca puede ser individual, de familia, maestra o privada/propia. La marca cumple funciones distintivas, de indicación de calidad, publicitarias e indicación de origen. El diseño de la marca debe atraer, persuadir y ser memorable para los consumidores.
The document provides an overview of ISO 22000:2005, which establishes requirements for a food safety management system. It discusses key aspects of developing and implementing an effective food safety system, including performing a hazard analysis and establishing prerequisite programs and a HACCP plan. The standard specifies requirements for documentation, resource management, verification and validation activities to ensure food is safe for consumption. Adopting an ISO 22000 compliant food safety system helps organizations better control food safety hazards and protect public health.
The document provides an overview of the ISO 22000 family of standards for food safety management systems. It describes the key standards within the family, including ISO 22000 on food safety management systems, ISO 22003 on certification requirements, and ISO 22005 on traceability. It explains how these standards help food businesses improve food safety planning and documentation to better control hazards and meet regulatory requirements.
Globalization and cross-national trade of food products have increased the number of foodborne illness in
many countries. Outbreaks of botulism, salmonellosis and listeriosis are considered to be the largest food
poisoning outbreaks which cause millions of illnesses, thousands of hospitalizations, and many deaths
every year.
ISO 22000 is a food safety management standard developed by the International Organization for Standardization. It provides a framework for controlling food safety hazards in an organization's operations. The goals of ISO 22000 are to ensure food safety, minimize food safety hazards, and provide safe food to consumers throughout the global food supply chain. It benefits organizations, consumers, governments, and other stakeholders by enhancing food safety, quality, and protecting public health.
This document outlines the requirements for organizations to obtain certification for their food safety systems from the Foundation for Food Safety Certification. It specifies that food safety systems must comply with ISO 22000 and BSI-PAS 220, which establish requirements for food safety management systems and prerequisite programs respectively. Additional requirements are also defined in Appendix IA. Guidance on implementing food safety management systems according to ISO 22000 is provided in ISO/TS 22004. Organizations must develop, implement, maintain and document a food safety system that meets all these requirements in order to be certified.
This document provides an overview of a two-day training course on the FSSC 22000 Version 5 food safety systems certification. The training aims to introduce participants to the FSSC 22000 certification scheme and its requirements. The agenda covers introductions to FSSC 22000 V5, food safety management systems, food defence and food fraud mitigation, and changes from version 4.1 to version 5. Key topics include the history and development of the FSSC 22000 scheme, its relationship to other standards like ISO 22000, prerequisite programs, and the additional requirements for food defence and food fraud mitigation in version 5.
As food safety continues to be a worldwide public health issue, the need for improved and more effective food safety systems has increased over the past three decades. A combination of national and international standards, industry needs, customer demands and many other factors has led to tremendous improvements of Food Safety Management Systems.
This document provides a summary of Ahmed Hamdy Mohamed's qualifications and experience in quality assurance. It outlines his educational background in food safety and technology and lists his achievements in helping several companies obtain certifications like ISO 22000, BS OHSAS 18001, and ISO 9001. It also details his role in establishing quality management systems, audit programs, supplier quality programs and more at Nile Fruits Group from 2012-2013.
The ISO 22000 Standard is the first international standard for implementation of a certified food safety management system. The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain. This webinar provides you with a timeline history of the standard and other details your organization needs to know when implementing ISO 22000.
Main points covered:
• Introduction to ISO 22000:2005
• Why is it a global demand
• Who are the famous companies implementing ISO 22000:2005
• Why is ISO 22000:2005 a main drive of food
• Methodology & benefits in implementing ISO 22000:2005
Presenter:
This webinar was presented by Tawfik Soukieh, Managing Director of Global Experience Consulting Company and PECB Certified Trainer.
Link of the recorded session published on YouTube: https://youtu.be/9rYc88KpP60
This document outlines good practices for food safety management. It discusses that foodborne diseases are a major public health problem, killing over 2 million people annually. It also introduces codes of good practice that establish principles for safe food production, and Good Manufacturing Practices (GMP) programs that demonstrate a framework for managing food safety. Effective GMP requires management commitment to implement food safety standards through training, audits, and resource allocation. Overall, the document provides an introduction to establishing food safety management systems based on international food safety guidelines.
Replacing the existing HACCP system with ISO 22000PECB
Since its development, HACCP (Hazard Analysis and Critical Control Points) has been slowly incorporated
into food safety systems. The United States was the first to include HACCP principles into the regulations that
govern the production of high-risk foods. Then, the European Union mandated all food manufacturers that
produce food for the European market to incorporate HACCP into their food safety systems.
This document provides an overview of the ISO 16140 series of standards for validation and verification of microbiology methods. It discusses the development of the standards by Working Group 3, which involved over 100 experts from 23 countries. The standards address validation of reference methods, alternative methods, single laboratory validation, interlaboratory validation, and confirmation methods. Validation and verification are important to demonstrate that a method performs according to its specifications and is fit for its intended use when implemented in other laboratories.
State of play for food me and apples.pptedwarhanna3
ISO 22000 is an international food safety standard developed by ISO Technical Committee 34. It combines elements of ISO 9000 quality management and HACCP food safety principles. The standard provides requirements for a food safety management system covering the entire food supply chain. It is intended to be used voluntarily by organizations as a basis for food safety management with or without third-party certification. While it received approval for publication, some comments expressed concern that it does not fully meet the requirements of GFSI benchmarked standards and may not be practical for all small organizations.
Iso 22000 2005 food safety management system certification practice guideHenry Nelson
ISO 22000 food safety management systems - Requirements for any organization in the food chain. The standard provides for international harmonization in the field of food safety standards, providing a tool for implementing the HACCP system (Hazard Analysis and Critical Control Points) throughout the food supply chain.
Global Trends in Accreditation & CertificationSQF Institute
Global trends in accreditation and certification include:
1) Increased focus on social responsibility and environmental responsibility standards in addition to traditional management system standards. Scheme owners are adding modules to address issues like social and ethical sourcing.
2) A push for greater harmonization and recognition of private food safety standards at a global level through organizations like GFSI benchmarking schemes.
3) Consolidation of audits where certifying bodies can audit multiple standards during a single audit to reduce costs and duplication for suppliers certified to multiple standards.
This document provides requirements for a Hazard Analysis and Critical Control Point (HACCP)-based food safety system for certification. It was developed by the Dutch National Board of Experts - HACCP to establish a standard for certifying bodies to assess food businesses' HACCP systems. The requirements are based on international food safety standards and guidelines from Codex Alimentarius and the European Union. The document outlines the 12 elements required for a HACCP-based food safety system, including management responsibility, hazard analysis, establishment of critical limits, monitoring, corrective actions, and documentation procedures. Certification of a food business' HACCP system indicates it conforms to the established standard and that the business is committed to
This document outlines requirements for a Hazard Analysis and Critical Control Point (HACCP)-based food safety system. It references legislation requiring food businesses to implement HACCP principles. The requirements are based on Codex guidelines for applying HACCP and integrating prerequisite programs. The requirements were developed by a National Board of Experts to provide a standard for certifying bodies to assess food businesses' HACCP systems and ensure food safety.
This document outlines requirements for a Hazard Analysis and Critical Control Point (HACCP)-based food safety system. It references legislation requiring food businesses to implement HACCP principles. It also references Codex Alimentarius guidelines on applying HACCP and establishing prerequisite programs. The requirements are intended to help certifying bodies assess food businesses' compliance with HACCP systems and help businesses develop such systems. The requirements cover areas like management responsibility, product and process information, prerequisite programs, hazard analysis, control measures, and documentation.
Similar to Introduction to iso22000 101106 !!!! (20)
The document discusses hygienic design considerations for selecting valves for use in food processing according to EHEDG guidelines. It describes various types of valves that have historically been used for food applications and their hygienic limitations. Circular seal valves that conform to EHEDG guidelines are recommended as they allow flexible multi-seat designs and self-drainage in various orientations. When assessing valves, factors like durability, ease of maintenance, life cycle costs, and materials compatibility must be considered in addition to hygienic performance levels required.
This document provides an outline for a fluid mechanics course. It introduces key concepts in fluid mechanics including definitions of fluids, their properties, hydrostatics, hydrodynamics, and applications to pipe and open channel flow. The course goals are to provide fundamental knowledge of fluids and their behavior, an understanding of the governing laws and equations of fluid mechanics, and the ability to apply these concepts to solve problems. The document discusses topics that will be covered over the course of the semester through lectures and assessments. It also provides reading materials and references for further study.
Food industry technical_professional epaMaria Isabel
This document outlines the end-point assessment plan for a Food Industry Technical Professional integrated degree apprenticeship standard at Level 6. The apprenticeship typically takes 4 years to complete and incorporates on-programme academic and workplace learning along with an independent end-point assessment. The end-point assessment consists of a workplace project and a technical interview, and determines whether apprentices have achieved the knowledge, skills, and behaviors outlined in the apprenticeship standard at a pass, merit, or distinction level. Universities will be responsible for coordinating the on-programme learning and end-point assessment.
Thermodynamics concepts like heat transfer, phase changes, and water activity help explain important food processing techniques. The three laws of thermodynamics state that (1) energy is conserved, (2) entropy increases over time, and (3) no process is 100% efficient. Refrigeration uses phase changes - compressing and expanding gases to lower temperatures for cooling. Water activity measures the chemical potential of water in solutions and gases in contact, helping understand phenomena like dissolving, boiling, and humidity. Thermodynamics provides insights into limits and equilibrium states in many food processing applications.
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2) Use of the convection equation to find heat transfer from hot air to a plate.
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Comparison between codex haccp and iso22000Maria Isabel
This document compares and contrasts the Codex HACCP standard and ISO 22000:2005 food safety management system standard. Both standards require hazard analysis and control plans, but ISO 22000 includes additional requirements for documentation, process flow diagrams, food safety teams, product characteristics, intended use, validation of controls, and continual improvement. ISO 22000 also provides guidance on assessing control measures and conducting hazard analysis. The standards differ in their legal status and requirements - compliance with ISO 22000 is for certification purposes, while Codex HACCP compliance is recommended in addition to mandatory legal compliance.
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This document provides operating instructions for the RDJ10RF/SET wireless programmable temperature controller. The controller consists of a RDJ10RF wireless controller and RCR10/433 receiver. It allows the user to set both temperature setpoints and time programs to automatically switch between comfort and energy saving modes. The controller has an ergonomic knob to adjust temperature and buttons to program the on/off times, comfort/energy saving temperatures, and view the current temperature and operating mode.
1. FOOD SAFETY MANAGEMENT SYSTEM
INTRODUCTION TO
ISO 22000:2005
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2. 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)
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3. Food Safety
Protecting People
Keeping the Employees and Customers
Preventing Food Safety Errors
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4. 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.
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5. 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
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6. 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
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7. 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
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8. 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.
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9. ISO 22000:2005
Features;
Requires legal compliance checking
Integrates existing good practice
Internal and external monitoring
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10. 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.
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11. 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.
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12. Food chain
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13. Entry of Hazards in Food Chain
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14. 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
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15. 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
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16. Process Approach
Resource Processes
Product Design
Process Design
Project Planning
Production
Management Processes
Measurement,Analysis,andImprovement
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
Measurement,Analysis,andImprovement
OI
IOIO
I OI O
I OI O
I OI O
I OI O
I OI O
I OI O
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17. Process Approach
Benefits;
Lower costs and shorter cycle times through
effective use of resources
Improved, consistent and predictable results
Focused and prioritised improvement
opportunities
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18. FSMS Process model
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19. Key elements
Interactive
Communication
Systems Approach
to FSM
Pre-requisite
Programs
HACCP
Principles
ISO 22000:2005
Control Food Safety
Hazards
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20. ISO 22000 standard
Scope
Normative references
Terms and definitions
Requirements
Annex(s)
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21. 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
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22. 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
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23. 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
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24. 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
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25. Section 5 – Management Responsibility
Management commitment
Food Safety Policy
Food safety management system planning
Responsibility and authority
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26. Section 5 – Management Responsibility
Food safety team leader
External communication
– Suppliers and contractors
– Customers/consumers
– Statutory and regulatory authorities
– Other organizations
Internal communication
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27. Section 5 – Management Responsibility
Emergency preparedness and response
– Documented procedures to manage potential emergency
situations and accidents
Management Review
– Review input: Food safety related requirements
– Review output
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28. Section 6 – Resource Management
The organization shall provide adequate resources
for;
Establishment
Implementation
Maintenance
Updating
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29. Section 6 – Resource Management
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
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30. Section 6 – Resource Management
Work Environment
– Measures to prevent cross contamination
– Work space requirements
– Protective work wear requirements
– Availability and location of employee facilities
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31. 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
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32. 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
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33. Planning of safe food
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34. Decision tree
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35. 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
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36. 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
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37. 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.
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38. Control of non conformity
• Corrections
• Corrective actions
• Handling potentially unsafe products
• Evaluation of release
• Disposition of Nonconforming products
• Withdrawals
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39. 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
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40. 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
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41. FSMS Overview
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Editor's Notes
The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations.
Protecting People: People may get sick if the food products are not handled carefully
Keeping the Employees and Customers: Keeping Customers and Co-workers safe helps make the industry better place to work and a place where customer returns
Preventing Food Safety Errors: Due to food handling errors during industrial operations any food product can become dangerous
INTENSE FARMING, INTENSE PRODUCTION-INCREASE RISK OF PATHOGENS AND HAZARDEOUS CHEMICALS ON RAW FOOD
INCREASE IN NUMBERS OF SUSCEPTIBLE PEOPLE-ELDERLY.
collecting and examining sufficient number of samples, -high cost, -time,-identification of problems without understanding the causes,-limitations of “snap-shot” inspection
Consideration: effect of the food chain prior to and subsequent to organization’s operation while developing and implementing FSMS.
ISO22000 promotes the adoption of a food chain approach when developing, implementing and improving the effectiveness and efficiency of a food safety management system. In this regard, in ISO22000 the organization is required to consider the effects of the food chain prior to and subsequent to its operations when developingand implementing the food safety management system.For an organization to function effectively and efficiently, it has to identify and manage numerous linkedactivities. An activity using resources, and managed in order to enable the transformation of inputs into outputs,is considered as a process. Often the output from one process directly forms the input to the next.The application of a system of processes within an organization, together with the identification of interactionsand the management of these processes can be referred to as the “process approach.”An advantage of the process approach is the ongoing control that it provides over the linkage between theindividual processes within the system of processes, as well as their combination and interaction.When used within a food safety management system, such an approach emphasizes the importance ofa)understanding and fulfilling the requirements,b)the need to consider processes in terms of food safety and traceability,c)obtaining results of process performance and effectiveness, andd)continual improvement of processes based on objective measurement. Interested parties play a significant role in defining requirements as inputs. Monitoring the satisfaction of interested parties requires evaluation of information relating to their perception of whether the organization has met their requirements or not.
“Plan”
Establish the objectives and processes necessary to deliver results in accordance with customer requirements and the organization's policies;
“Do”
Implement the processes;
“Check”
Monitor and measure processes and product against policies, objectives and requirements for the product and report the results;
“Act”
Take actions to continually improve process performance;”
Examples of indirectly involved organizations; suppliers of equipment, cleaning and sanitizing agents, packaging material and other food contact materials.
Example of small or less developed organization: small farm, small packer-distributor, small retail or food service outlet.
ISO22000 allows any organization, in particular a small and/or less developed organization, to implement an externally developed and established combination of prerequisite programme(s) [PRP(s)], operational PRP(s) and Hazard Analysis and Critical Control Point (HACCP) plans provided that it can be demonstrated that
a)this combination has been developed in compliance with the requirements of ISO22000 specified for the hazard analysis, PRP(s) and HACCP plan,
b)specific measures have been undertaken to adapt the externally developed combination to the organization, and
c)this combination has been implemented and is operated in accordance with the other requirements of ISO22000.
Scope: Shall specify the products, or product categories, processes and production sites that are addressed by the FSMS.
Food safety policy, Business objectives (food safety related), Business plan (food safety related),Supplier/Vendor agreement or contracts,Specifications/Drawings,Organization chart,Job description/Specification,Legislation, codes of practice, guidelines, food safety requirements from statutory and regulatory authorities including correspondence,Food safety requirements from customers including correspondence,Emergency preparedness and response plan,Technical Expert agreements or contracts, if applicable,Training plan,Site map showing utilities, water etc.,Employee surveys, if applicable,Hazard study,Risk Assessment study,Product descriptions (raw material and end product),Flow diagrams,Operational PRPs,HACCP Plan,Maintenance /Calibration/ Sanitization -Cleaning programmes,Process equipment documents,Licenses,HACCP Plan,Audit programme
Mandatory documents required by ISO 22000:2005,Other documents deemed necessary by the organization
Evidence of top management commitment includes the setting of awareness and leadership initiatives linked to the development and implementation of the system. By showing that food safety is supported by business objectives. By communicating the to the organization the importance of meeting the requirements i.e. of standard, statutory and regulatory & customer requirements related to food safety.
The purpose of any communication is to ensure that the necessary interactions occur.
ISO 22000 requires that both external and internal communication takes place as part of the food safety
management system.
External communication aims to exchange information in order to ensure that any relevant hazard is controlled
at one step through the food chain by interaction, for example,
a) up and down the food chain, for food safety hazard(s) that may not or cannot be controlled by the
organization and which consequently need(s) to be controlled at other steps in the food chain,
b) with customers as the basis for mutual acceptance of the level of food safety required (by the customer),
and
c) with statutory and regulatory authorities and other organizations.
External communication is the method whereby the organization and the external organization agree by
contract or other means upon the level of food safety required and on the capability of delivering to the agreed
requirements. Channels of communication with statutory and regulatory authorities and other organizations
should be established as a basis for providing public acceptance of the level of food safety and for ensuring the
reliability of the organization.
Training of designated personnel in communication skills may be an important aspect as well.
The internal communication system of the organization should ensure that sufficient and relevant information
and data are available to all personnel involved in the various operations and procedures. The food safety team
leader has a major role in the area of the internal communication of food safety issues within the organization.
Communication to personnel within in the organization should be carried out in a clear and timely manner on the
development and launch of new products, as well as intended changes in raw materials and ingredients,
production systems and processes and/or customers and customer requirements. In particular, attention should
be given to the communication of changes in statutory and regulatory requirements, new or emerging food
safety hazards, and the method of control of these new hazards.
Any member of the organization seeing something which may have an impact on food safety should know how
to report this event.
The organization should be aware of potential emergency situations which may include, for example, fire,
flooding, bioterrorism and sabotage, energy failure, vehicle accidents and contamination of the environment.
The organization shall identify necessary competencies.
Ensure that the requirement for effective communication is understood by all.
Training should be maintained at a level that ensures that all employees know their responsibilities to maintain
the food safety management system. Details of training sessions should include, for example, programme
content, name and qualifications of the trainer, final assessment of trainees, and establishment of the
requirement for retraining.
The core element of the planning is the conduct of the hazard analysis to determine those hazards that need to be controlled (see 7.4.3 of ISO 22000:2005), the degree of control required to meet acceptable levels and the combination of control measures that can deliver this (see 7.4.4 of ISO 22000:2005). To enable this, preliminary steps are needed (see 7.3 of ISO 22000:2005) to furnish and organize relevant information
The hazard analysis determines the appropriate control measures and permits their categorization into those that are to be managed by the HACCP plan and/or operational PRPs, respectively, and will assist in thesubsequent design of the details on how the measures are to be implemented, monitored, verified and kept updated (see 7.5 to 7.8 of ISO 22000:2005). ISO 22000 reorganizes the traditional concept of dividing control measures into two groups [prerequisites and measures applied at critical control points (CCPs)] in a logical order for the development, implementation and control of the food safety management system. Control measures are grouped into three groups.
a) prerequisite programmes (PRPs) that manage the basic conditions and activities; the PRPs are not
selected for the purpose of controlling specific identified hazards but for the purpose of maintaining a
hygienic production, processing and/or handling environment (see 7.2 of ISO 22000:2005);
b) operational prerequisite programmes (operational PRPs) that manage those control measures that the
hazard analysis identifies as necessary to control identified hazards to acceptable levels, and which are not otherwise managed by the HACCP plan;
c) a HACCP plan to manage those control measures that the hazard analysis identifies as necessary to
control identified hazards to acceptable levels, and which are applied at critical control points (CCPs).
Purchased material; RM,PM, ingredients, chemicals.
Supplies; water, air, steam and ice
Disposals; waste and sewage.
Handling of products; storage and transportation
Categorization of control measures facilitates the application of different management strategies to each group with respect to validation, monitoring, and verification of measures to control nonconformities, including
handling of resulting products
Traceability system: In developing the traceability system, consideration should be given to the activities of the organization that
might impact on system complexity, such as the types of ingredient and their number, re-use of product, product
contact material, batch versus continuous production, aggregation. The organization should also give
consideration to the extent of its traceability system to identify better any potentially unsafe products that may
need to be withdrawn.
The organization shall establish and apply a traceability system that enables the identification of product lots and their batches of RM, processing and delivery records
Critical limits should be designed to ensure control of the food safety hazard(s) for which they have been
designated. For CCPs intended to control more than one food safety hazard, the critical limit(s) should be
established relative to each food safety hazard.
Verification activities shall confirm that;
PRPs are implemented.
Input to the hazard analysis is continually updated.
Operational PRPs and the elements within HACCP plan are implemented and effective.
Hazard levels are within identified acceptable levels.
Other procedures required by the organization are implemented and effective.
The concepts of validation, verification and monitoring are often confused.
— Validation is an assessment prior to operation, the role of which is to demonstrate that individual (or a combination of) control measures are capable of achieving the intended level of control.
— Verification is an assessment carried out during and after the operation, the role of which is to demonstrate
that the intended level of control has actually been achieved.
— Monitoring is a procedure to detect any failures in the control measure.
The frequency of verification depends on the degree of uncertainty in the effect(s) of the control measure(s) applied relative to the determined acceptable level(s) of food safety hazard(s) or predetermined performance(s),
as well as on the ability of the monitoring procedures to detect loss of control. Hence, the frequency required will depend on the uncertainties associated with the result of validation and the functioning of the control measure (e.g. process variability). For instance, where validation demonstrates that the control measure delivers a hazard control significantly higher than the minimum required to meet acceptable levels, verification of the effectiveness of that control measure may be reduced or might not be required at all.
In developing the traceability system, consideration should be given to the activities of the organization that might impact on system complexity, such as the types of ingredient and their number, re-use of product, product contact material, batch versus continuous production, aggregation. The organization should also give consideration to the extent of its traceability system to identify better any potentially unsafe products that may need to be withdrawn. Further guidance will be given in ISO 22005.
Corrections: the organization shall ensure that when critical limits for CCPs are exceeded, or there is a loss of control of operational PRPs, the products affected are identified and controlled with regard to their use and release.
Documented procedure shall be established defining
Identification and assessment of affected products to determine their proper handling.
A review of corrections carried out.
Products manufactured under conditions where critical limits have been exceeded are potentially unsafe products and shall be handled in accordance with 7.10.3. products manufactured under conditions where operational PRPs have not been conformed with shall be evaluated with respect to cause(s) of the NCs and to the consequences thereof in terms of food safety and shall, where necessary be handled in accordance with 7.10.3.
Records.
All corrections shall be approved by the responsible person(s) and shall be records together with information on the nature of the NC, its cause, consequence(s), including information needed for traceability purposes related to the NC lots.
Data derived from the monitoring of PRPs and CCPs shall be evaluated by the designated person with sufficient knowledge and authority to initiate CAs.
CAs shall be initiated when critical limits are exceeded or when there is lack of conformity with operational PRPs.
Documented procedure that specify appropriate actions to identify and eliminate the cause of detected NCs, to prevent recurrence and to bring the process or system back into control after NC is encountered. these include;
Reviewing NCs, reviewing trends in monitoring results that may indicate development towards loss of control, determining the cause of NCs, evaluating the need for action to ensure that NC do not recur, determining and implementing the actions needed, recording the results of actions taken, and reviewing CAs to ensure that they are effective.
NC product shall handled such to prevent entering it into food chain unless;
Food safety hazard of concern have been reduced to defined acceptable levels, or will be reduced to the defined acceptable level prior to entering into food chain, or the product still meets the limits of food safety hazard despite NC.
The organization shall notify the interested parties and initiate withdrawal if a unsafe product left the control of the organization.
NC product may only be released if the evidences; demonstrate that control measures have been effective, that the combined effect of the control measures for that particular product complies with the performance intended use or identified acceptable levels, through results of sampling, analysis and other verification activities that the affected lot of product complies with the identified acceptable levels.
Disposition: reprocess to ensure that food safety hazard is eliminated or reduced, destruction and/or disposal as waste.
Authorize personnel only to initiate the withdrawal and execution, documented procedure for notification, handling of withdrawn products and sequence of actions to be taken.
The cause extent and results of withdrawal and effectiveness of the withdrawal programme shall be recorded
The requirements in Clause 8 of ISO 22000:2005 address those activities that are needed to demonstrate that the food safety management system, as designed, is reliable, is able to deliver and actually delivers the level of control that is expected of it. It is the responsibility of the organization's management to make certain that the food safety management system is designed to produce the desired controls, is operated as designed, and is updated as new information is provided. The food safety management system should be developed using sound scientific principles. The means to
collect the necessary information for the system design can usually be obtained from academic institutions, regulatory agencies, trade associations, consultants, or any party that has educated expertise in the food process and product. Once the control measure combination is designed on paper, it must be validated.
The validation process provides assurance that the combination will deliver products that meet identified acceptable levels. The validation usually includes such activities as
a) reference to validations carried out by others, to scientific literature, or to historical knowledge,
b) experimental trials to simulate process conditions,
c) biological, chemical and physical hazard data collected during normal operating conditions,
d) statistically designed surveys,
e) mathematical modelling, and
f) use of a guide approved by competent authorities.
If relying upon validations carried out by others, care should be taken to ensure that the conditions of the intended application are consistent with those identified in the referenced validations. Generally accepted industrial practices may be used. Scaling up of laboratory-based experimental trials in a pilot plant may be required to ensure that the trials properly reflect actual processing parameters and conditions. Intermediate and/or finished product sampling and testing based on the use of statistical sampling plans and validated testing methodology may be used. Validations may be conducted by external parties, and microbiological or analytical testing can effectively be used to verify that a process is in control and that acceptable product is being produced. If additional control measures, new technology or equipment, changes in the control measures, product (recipe) changes, identification of new or emerging hazards or changes in their frequency of occurrence, or unexplained failures of the system occur, revalidation of the system might be necessary.
Validation: Prior to implementation of control measures to be included in PRPs and HACCP plan and any change therein; the capability of achieving the intended control of the designated hazards, and that the control measures are effective and capable of ensuring the control of identified food safety hazards to obtain end products that meet acceptable levels.
Control measures and/or its combinations shall be modified and reassessed if previously mentioned elements are not conformed through validation results.
The concept of calibration is complex and can depend on the type of process, type of equipment and how prone they are to loose calibration. Thermometers and metal detection units are commonly used in the food industry and can be used as examples. Calibration of thermometers may differ depending on
a) the type of thermometer,
b) the degree of accuracy needed, or
c) the thermometer range over which the thermometer will operate.
Thermometers should be checked against a traceable reference thermometer. Electronic thermometers can be adjusted, whilst mercury thermometers should be labelled with the deviation from the reference. It may be sufficient to calibrate annually or biannually. Metal detection units can be verified or calibrated by the use of metal dummies with a known topography/mass/iron content and adjusted on site. The frequency of verification/calibration can be substantially higher than for thermometers due to unit stability and changes in the monitored product (e.g. moisture content).
Optimal calibration frequency depends on the type, condition and past performance of the monitoring instrument. ISO/IEC 17025 gives further guidance on inter calibration surveys and other laboratory quality assurance techniques.
Verification of the food safety management system assures that it is functioning as designed and is updated
based upon currently available information. A food safety system that is functioning properly minimizes the need for extensive product sampling and testing. Verification occurs in two stages that may be loosely classified as
ongoing and periodic.
Ongoing activities use methods, procedures or tests separate from, and in addition to, those used in monitoring
of the system. Verification reports should include information about
— the system,
— the persons administering and updating it,
— the status of records associated with monitoring activities,
— certification that monitoring equipment is properly calibrated and in working order, and
— results of records review and any samples analysed.
Training records of the personnel should be reviewed and the results should be documented as well.
A schedule of verification activities is developed as part of the food safety management system (planned
according to 7.8 and evaluated according to 8.4.2 of ISO 22000:2005). This schedule should include the
procedures or methods to be utilized, the frequency and the person(s) responsible for performing the activity.
Examples of verification activities that should be considered as part of the system include
— reviewing monitoring records,
— reviewing deviations and their resolution or corrective action, including the handling of affected product,
— calibrating thermometers or other critical measuring equipment,
— visually inspecting operations to observe if control measures are under control,
— analytically testing or auditing monitoring procedures,
— randomly collecting and analysing samples of in-process or end product,
— sampling for environmental and other concerns, and
— reviewing consumer or customer complaints to determine whether they relate to the performance of the control measures or reveal the existence of unidentified and/or need for additional control measures. When conducting internal audits (see 8.4.1 of ISO 22000:2005) for these verification activities, sound audit principles should be observed. Auditors should be competent to perform the audit. They should be independent of the work or processes being audited, although they may be from the same work area or department. For example, in a small business where there might be only one or two people in the management structure, this requirement may not be achievable. It is suggested that, in such cases, in carrying out the duties of an auditor, the manager tries to step back from direct involvement in the business operations and to be very objective about the audit. Another approach might be to seek the cooperation of another small business and each provide the internal audit for the other. This can prove attractive if there are good relations between the two businesses. Alternatively, external parties (e.g. chamber of commerce, consultant, inspection agencies) might be able to provide independent auditors. The periodic verification activities involve the overall assessment of the system (see 8.4.3 of ISO 22000:2005). This is usually performed during a management or verification team meeting, and all the above evidence over a period of time is reviewed to ascertain if the system is functioning as planned and if updating or improvement is necessary. Notes of the meeting should be kept and should include any decisions made regarding the system. At a minimum, verification of the entire system in this manner should take place on an annual basis.
Organization ensures continual improvement through the use of communication, management review, internal audits, evaluation of individual verification results, analysis of results of verification activities, validation of control measure combinations, corrective actions and FSMS updating, use of ISO 9004 as guide.
Updating the FSMS: shall evaluate the FSMS at planned intervals, activitied shall be based on; Input from external and internal communication, input from other information concerning the suitability, adequacy and effectiveness of the FSMS, output from the analysis of results of verification activities, output from management review. System updating activities shall use as input to the management review.