ISO 22000 is an international food safety management standard that defines requirements for organizations in the food chain. It integrates quality management and HACCP principles. Key elements of an ISO 22000 food safety management system include interactive communication along the food chain to control hazards, and structured system management. Benefits include optimized resource use, improved documentation and planning, and acceptance globally. Prerequisite programs and HACCP are used to control hazards at each step of the food chain.

1. NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP
AND MANAGEMENT
Presentation on
ISO 22000:2005
key elements and its benefits
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SUKH VEER SINGH

2. About ISO
• ISO stands for “International Organization for Standardization”
• Is an independent, non-governmental membership organization and the
world's largest developer of voluntary International Standards.
• Around 166 member countries who are the national standards bodies
around the world.
• Central Secretariat that is based in Geneva, Switzerland.
• It was set up in 1947.
• Its purpose is to develop standards that facilitate international trade.
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3. Popular standards
• ISO 9000 - Quality management
• ISO 14000 -Environmental management
• ISO 3166 -Country codes
• ISO 26000 -Social responsibility
• ISO 50001 -Energy management
• ISO 31000 - Risk management
• ISO 22000 -Food safety management
• ISO 27001 -Information security management
• ISO 20121 -Sustainable events
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4. Food Safety Management System
• FSMS is a network of interrelated elements that combine to
ensure that food does not causes adverse human health
hazard.
• These element includes programs, plans, policies, processes,
goals, objectives,methods,controls, roles ,responsibilities,
relationships , documents and resources.
• FSMS integrates both the quality management system
(ISO 9001:2000) and HACCP
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5. ISO 22000:2005
• ISO 22000 - Food safety management systems - Requirements for any
organization in the food chain.
• ISO 22001 - Guidelines on the application of ISO 9001:2000 for the food
and drink industry (replaces: ISO 15161:2001).
• ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food
manufacturing
• ISO TS 22003 - Food safety management systems for bodies providing
audit and certification of food safety management systems.
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6. Cont.…
• ISO TS 22004 - Food safety management systems - Guidance on the
application of ISO 22000:2005.
• ISO 22005 - Traceability in the feed and food chain - General principles
and basic requirements for system design and implementation.
• ISO 22006 - Quality management systems - Guidance on the application
of ISO 9002:2000 for crop production.
• ISO 22000 is also used in the Food Safety Systems Certification (FSSC)
Scheme FS22000. FS22000 is a Global Food Safety Initiative (GFSI)
approved scheme.
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7. FSMS HISTORY
• It was developed by ISO TC(Technical committee) 34.
• TC 34 is responsible for food products.
• ISO 22000:2005 was formally approved during 2005.
• ISO published this international standard on September 1, 2005.
• It defines a set of general food safety requirements that apply to
all organisation in the food chain.
• This requirement are listed in Section 4,5,6,7 and 8 of ISO 22000.
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8. ISO 22000 can be used by
• Primary producers
• Processors
• Manufacturers
• Food service providers
• Product suppliers
• Other service providers
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9. Why to use ISO 22000:2005?
• To establish a food safety management system
• To ensure that products do not cause adverse health effects.
• To demonstrate compliance with external safety requirement.
(regulatory and statutory)
• To evaluate customers food safety requirements.
• To provide safe products and enhance customer satisfaction.
• To export food products and penetrate international markets.
• To communicate safety issues throughout the food chain.
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10. Key elements of FSMS
Element
of ISO
22000
Interactive
communication
Hazard
control
System
management
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11. Interactive communication
• Clear communication along the food chain.
• All relevant food safety hazards are identified and adequately controlled
at each step.
• Upstream and downstream communication
• Communication with customers and suppliers based on the information
generated through systematic hazard analysis.
• Establishing customer and supplier requirements in terms of feasibility ,
need and impact on the product.
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12. System management
• The most effective food safety system are designed, operated and
updated within the framework of structured management system and
incorporated into overall management activities of the organisation.
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13. Hazard control
• By PRP’s and OPRP’S
• By HACCP
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14. Prerequisite Programs (PRP)
• A PRP can be defined as every specific and documented activity or
facility that is implemented corresponding to the ‘Codex General
Requirements of Food Hygiene’, the ‘Good Manufacturing Practices’ and
the legislation, with the purpose to create basic requirements that are
necessary for the production and processing of safe foods in all stages of
the food chain.
• PRP covers GHP (Good Hygienic Practices), GMP (Good
Manufacturing Practices) and the legislation.
• PRPs are divided into 14 groups
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15. • PRP 1: cleaning and disinfection;
• PRP 2: pest control;
• PRP 3: water and air quality;
• PRP 4: temperature control and registration;
• PRP 5: personnel (facilities, hygienic way of working, health, education);
• PRP 6: structure and infrastructure (surrounding area, building, materials,
equipment);
• PRP 7: technical maintenance and calibration;
• PRP 8: waste management;
• PRP 9: control of raw material;
• PRP 10: traceability, recall, goods returned, rejections/non-conform products;
• PRP 11: allergen management;
• PRP 12: physical and chemical contamination;
• PRP 13: management of product information
• PRP 14: work methodology
Cont.…
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16. Benefits of FSMS
• Benefits for users
• Benefits for other stakeholders
• Value adding features
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17. Benefits for users
• Organised and targeted communication among trade partners
• Optimization of resources (internally and along the food
chain)
• Improved documentation
• Better planning , less post process verification
• More efficient and dynamic control of food safety hazards
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18. CONT..
• All controlled measures subjected to hazard analysis
• Systemic control of PRPs
• Wide application
• Valid basis for taking decision
• Saving resources by reducing overlapping system
audits.
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19. Benefits for other stakeholders
• Confidence that the organisations which are
implementing ISO 22000 have the ability to identify
food safety hazards.
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20. Value adding features
• It is an auditable standards with clear requirements.
• It is internationally accepted.
• It integrates and harmonizes various existing national
and industry based certification schemes
• It aligned with both ISO 9001:2000 and HACCP
• It contribute to a better understanding and further
development of HACCP and PRPs.
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21. FSMS Documentation Structure
1. Food safety manual
2. Mandatory procedure
3. Standard operating procedure(SOP)
4. HACCP pre step related documents
5. HACCP principle related documents
6. Miscellaneous documents
7. Formats and records
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22. Conclusion
• It is management system standard that sets
requirement for results without setting requirements
for resources.
• The HACCP system is based on organisation and is
guided by a policy and objective with clearly
defined responsibilities, allotted resources and
control over how objective are met.
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