ISO 22000 is a food safety management standard that establishes requirements for a food safety management system. It aims to ensure food safety throughout the food supply chain by minimizing food safety hazards from farm to fork. The standard outlines requirements for documenting food safety policies and objectives, establishing prerequisite programs and a Hazard Analysis Critical Control Point plan, verifying that food safety controls are effective, and continually improving the food safety management system.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
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.
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Verification looks at the HACCP system to ensure that it is set up in the correct way and that the business is following the HACCP plan, in particular ensuring that the CCPs are under control. Very simply, verification involves performing tests, checking that procedures are being adhered to and reviewing the HACCP system to ensure that the food being produced is safe.
Main points covered:
• Verification activities for pre-requisites programs
• Verification of HACCP Plan
• Method of verification
• Analysis of verification results
Presenter:
Sheryl Anderson is Managing Director of Quality Systems Solutions & Initiatives (QSSI), which is a consultancy organization that offers training, implementation and audit services in ISO 22000, ISO 9001 and HACCP. She is an ISO 9001 Lead Auditor and a certified trainer for HACCP, ISO 9001, ISO 22000 and other quality improvement courses.
Link of the recorded session published on YouTube: http://www.slideshare.net/PECBCERTIFICATION/verification-planning-of-food-safety-system
- 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.
Perbedaan iso 9001, haccp & iso 22000 | Konsultan ISO 9001, Consultant ISO 22...djidanbp
Perusahaan anda bergerak dalam bidang makanan & minuman? binggung ingin menerapkan sistem manajemen ISO 9001, ISO 22000 atau HACCP? pelajari dulu point perbedaan apa itu ISO 9001, ISO 22000 dan HACCP, atau hubungi : YOYO SUBAGYO / HP. 08159767636
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.
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Verification looks at the HACCP system to ensure that it is set up in the correct way and that the business is following the HACCP plan, in particular ensuring that the CCPs are under control. Very simply, verification involves performing tests, checking that procedures are being adhered to and reviewing the HACCP system to ensure that the food being produced is safe.
Main points covered:
• Verification activities for pre-requisites programs
• Verification of HACCP Plan
• Method of verification
• Analysis of verification results
Presenter:
Sheryl Anderson is Managing Director of Quality Systems Solutions & Initiatives (QSSI), which is a consultancy organization that offers training, implementation and audit services in ISO 22000, ISO 9001 and HACCP. She is an ISO 9001 Lead Auditor and a certified trainer for HACCP, ISO 9001, ISO 22000 and other quality improvement courses.
Link of the recorded session published on YouTube: http://www.slideshare.net/PECBCERTIFICATION/verification-planning-of-food-safety-system
- 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.
Perbedaan iso 9001, haccp & iso 22000 | Konsultan ISO 9001, Consultant ISO 22...djidanbp
Perusahaan anda bergerak dalam bidang makanan & minuman? binggung ingin menerapkan sistem manajemen ISO 9001, ISO 22000 atau HACCP? pelajari dulu point perbedaan apa itu ISO 9001, ISO 22000 dan HACCP, atau hubungi : YOYO SUBAGYO / HP. 08159767636
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.
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.
Education In the United States and Innovative SolutionsRyan Schrenk
This was a presentation delivered by Dean Roberta D. "Bobbie" Evans and I to a traveling group of international scholars from around the world who visited the University of Montana during the month of June, 2014. We presented our information and discussed topics ranging from the education system in the US relating to their countries to the makeup of virtual schools, online teaching and learning and differentiated/blended learning.
The Anti Islam Dutch Film – Comment, Criticism And AdviceAbdullah Baspren
The anti-Islam Dutch film – comment, criticism and advice
A Dutch film has recently been released that maligns Islam and Muslims, and describes them as terrorists. What is your advice to the Muslims concerning this matter?.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
Through the study and management of biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, Food safety standard and HACCP and consumption of finished goods, HACCP is a management strategy that addresses food safety.
HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods.
Quality Management System For Food Manufacturing IndustryBM QualityMaster
In the food industry, along with the demanding quality requirements, manufacturers need to serve growing customer expectations, food quality management software offers numerous benefits in this case. Check this presentation to dive in the details
LO1 Understand the agents that cause food-borne illness and the contamination of food
Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning
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.
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Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
1. ISO 22000 : 2005
29 April 2015
PTD – Since 2007
2. • In China 48% of the "several thousand"
inspections, audits and tests conducted
in 2014 failed to meet the requirements
stipulated by some of its clients --
Western food trading companies and
retailers. In some cases, laboratory
tests found abnormal levels of
pesticides, antibiotics, heavy metals,
bacteria or viruses that could put
consumers at risk.
INTRODUCTION
29 April 2015
• In US last year, there were no significant changes in most kinds of food
poisoning, compared to the previous three years. The new report tallied about
20,000 illnesses and 80 deaths in the 10 states, similar to previous years. The
CDC (Centers for Disease Control and Prevention) estimates that 1 in 6
Americans get sick from contaminated food each year, though most cases are
not reported.
(CNN January 2015)
3. GRAFIK KASUS KERACUNAN 2014 NASIONAL – BPOM
29 April 2015
Napza : Narkotika, psikotropika dan zat adiktif
4. INTRODUCTION
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)
Jaminan bahwa bahan pangan tidak akan
membahayakan kesehatan konsumen
ketika disajikan dan atau dimakan sesuai
dengan petunjuknya.
29 April 2015
5. 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.
INTRODUCTION
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6. HYSTORY ISO 22000 : 2005
o 1958 Foundation of the NASA (National Aeronautics & Space
Administration)
o 1959 HACCP to assure 100% safety of food to be used in space.
o 1971 The HACCP was published and documented in the USA.
o 1985 The National Academy of Science (NAS) - Codex Alimentarius.
o 1993 European regulation demands HACCP system in Germany.
o 2005 September ISO 22000:2005 Food Safety Management System
Requirements for organizations in food chain.
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7. 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.
DEFINISI ISO 22000 : 2005
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8. BENEFITS ISO 22000 : 2005
Overcomes many of the limitations of traditional
approaches to food safety control.
Potential to identify all reasonably expected hazards.
Capable of accommodating the changes.
Help to target or manage resources to the most
critical part of the food operation.
Promote international trade by equalizing food safety
control and by increasing confidence in food safety.
Applicable to whole food chain.
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10. The Food Safety & Quality Management System Manual
ISO 9001:2008 and ISO 22000:2005 :
1. Scope
2. Normative References
3. Terms and Definitions
4. Food Safety Management System
5. Management Responsibility
6. Resource Management
7. Product Realization
8. Validation, Verification and Improvement
Annex A Cross references ISO 22000 – ISO 9001
Annex B Cross references ISO 22000 - HACCP
Annex C CODEX references
ISO 22000 : 2005 STRUCTURE - PTD
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11. General Requirements
Documentation requirements
o General structure
• Food safety policy and objectives
• Food safety manual
• GMP and HACCP
• SOP and WI
• Records
o Food Safety Manual
o Control of Documents
o Control of Records
SECTION 4: Food Safety Management System
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12. SECTION 5: MANAGEMENT RESPONSIBILITY
Management commitment
Food Safety Policy
Food Safety Management System Planning
Food Safety Objectives
FSMS Planning
Responsibility Authority and Communication
Responsibility Authority
Internal Communication
External Communication
Emergency preparedness and response
Management Review
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13. SECTION 6: RESOURCE MANAGEMENT
Provision Resources
Human Resources
o General
o Competence, awareness and training
Infrastructures
Work Environment
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14. SECTION 7: PRODUCT REALIZATION
Planning of Product Realization
Pre-requisite programs (PRPs)
o Supplier evaluation
o Raw, auxiliary and packaging material handling
o Product & process control and inspection
o Calibration
o Training
o Consumer satisfaction system
o GMP and Personnel hygiene and equipment sanitation
Preliminary steps to enable hazard analysis
Hazard analysis
Establishing the operational PRPs
Establishing the HACCP plan
Updating PRP’s and HACCP plan
Verification Planning
Traceability System
Control of Nonconformity
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15. Validation, verification and improvement of the FSMS
• Validation of control measure combinations
• Control of monitoring and measuring
• Food safety management system verification
• Internal Audit
• Improvement
• Continual improvement
• Updating the FSMS
SECTION 8: VALIDATION, VERIFICATION AND IMPROVEMENT
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17. Food safety is related to the presence of and levels of food-borne
hazards in food at the point of consumption. As food safety hazards
may be introduced at any stage of the food chain, adequate control
throughout the food chain is essential. Thus, food safety is a joint
responsibility of all parties participating in the food chain;
Failures in food supply can cause human suffering, death, poor
reputation, violations, poor nutrition, poor quality products and
decreased profits;
ISO 22000:2008 ensures integrity of food supply chain by minimizing
food-borne hazards throughout the food chain by ensuring that there
are no weak links;
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SUMMARY