ISO, ISO 22000. ISO 14000, ISO 9000, Differentiate between ISO 22000 and HACCP, Prerequisite programs, Critical points, ISO, HOW to get ISO certification,

2. ISO (Food Management System)
Presented by:
Ayesha Hameed
Class: M.Sc Chemistry
Roll No. 0807- M.Scchem-18
Course code: 475E
Government College University
Lahore

3.  Introduction of ISO
 Understanding ISO 22000 (Food safety Management)
 Origin of ISO 22000
 Why it is required?
 Different food safety hazards
 Entry of food safety hazards in food production chain
 understanding key elements or requirements of ISO 22000
 How to get ISO 22000 certification?
 General benefits of ISO 22000

4. •ISO is a non-governmental organization,
•set up in 1947 that acts as a bridge between the private and public sectors
•ISO is an international standardization body
•made up of members from approximately a hundred and sixty countries
•It’s headquartered in Geneva Switerzerland
The purpose
to facilitate trade and meet the real needs of consumers.
Responsibility
ISO is responsible for standards applied in various areas
Introduction
What is ISO

5. •It is an agreement between economic state holders, government regulators, suppliers,
users, and consumers.
•ISO 22000 is an internationally accepted standard for the implementation of food
safety management systems
•could be applied in any organization associated with the food production chain, even
those indirectly involved.
• concerns that food will not get contaminated and harmful to consumers when it
consumed according to the intended use.
• works with different organizations to increase the quality of food by controlling food
safety hazards
ISO 22000 (Food Safety Management
system)

6. The work to prepare the standard is usually carried out by the ISO Technical
Committee. In the case of ISO 22000, the Technical Committee responsible is ISO
TC 34. This committee is also responsible for reviewing the standards when it
deems necessary .SO, the key responsibility of TC-34 is:
 responsible for creating standards relating to ISO family
 responsible for reviewing the standard when it deems necessary

7.  Intense farming and processing of food
 Increase in meals consumed outside home
 More travelling across the world
 Increase amount of exotic imported food
 Increase in number of susceptible people

8. Farm to Fork

9. Food safety
Hazards

11. Key
elements
Interactive
communication
Prerequisite
programs
HACCP
Principles
System
approach
to FSM

12.  In our day-to-day, communication is essential that also applies to food safety
systems.
 It ensures that all relevant hazards are identified and controlled in each link in the
food production chain. That involves communication between the organizations as
well as internal communications within the organization itself.
 Communicating with customers and suppliers about identify hazards and
control measures helps one understanding the requirements of the customers and
suppliers.

13.  It assists the management with regards to the system management.
 can also integrate ISO 22000 with environmental management systems, such as
ISO 14000
 Find ways to increases the system's robustness and food safety

14.  Prerequisite programs are programs and practices put in place to address the role
the production environment plays in producing safe food products. ISO
22000 requires that the organization establishes PRP programs to control the
likelihood of introducing contamination through the work environment.

15.  identify and evaluate food safety hazards along the food chain.
 In the course of hazards analysis the organizations will determine the strategies to
be followed to ensure the adequate control of hazards

16. 1-Prerequisite programs
2-Development of ISO 22000 plans &
other documents
3-Implementation of the system
4-Conducting the internal audit
5-Selection of the certification body
6-Pre-assessment by third party
7-Certification audit by third party
How to get ISO 22000 certification?

17.  conformity of products and services to International Standards
 -provides assurance about:
 quality
 safety
 reliability

18.  International Standards give developing countries a basis for making the right
decisions when investing their scarce resources and thus avoid squandering them

19.  Applicable to all organizations in the global supply chain
 Provide communication of HACCP concepts
 Suitable for regulators
 Enable communication about hazards with partners in food supply chain
 An auditable standard with clear requirements
 Provide a framework for third-party-certification
 ensuring safe food
 reducing food borne diseases
 better quality and safer jobs in the food industry
 better utilization of resources
 techniques, methods and procedures
 increased profits
 increased potential for economic growth and
 development