The document outlines the development and implementation of the HACCP system, originally established in collaboration with the Pillsbury Company, NASA, and the American Army to ensure food safety for astronauts. It explains the requirements of ISO 22000:2018 for food safety management systems, including leadership, context, performance evaluation, and continual improvement. Additionally, the document provides a detailed process for risk assessment, audit planning, and the steps necessary for the implementation of the ISO 22000:2018 management system.

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• The principle of the HACCP was elaborated in the Sixties by the
Pillsbury company, the American army and NASA, which
collaborated in the development of a salubrious food production
system for the program space.
• NASA wanted a total elimination of the defects program which
can guarantee the healthiness of food consumed by the astronauts
in space (/ space astronauts). Pillsbury thus introduced and adopted
the HACCP system , which seemed to be able to offer maximum
healthiness and to make it possible less to count on the sampling
and the analysis of the finished products.
Origin of Food Safety Standard

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Organizational planning and control

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ISO 22000:2018 Requirements
5. Leadership 6. Planning 8. Operation
6.1 Actions to
address risks and
opportunities
7. Support
4. Context of the
organization
4.1 Understanding
the organization
and its context
4.2 Understanding
the needs and
expectations of
interested parties
4.3 Determining the
scope of the food
safety management
system
4.4 Food safety
management system
5.1 Leadership
and commitment
5.2 Policy
5.3 Organizational
roles, responsibilities
and authorities
6.2 Objectives of the
food safety
management system
and planning to
achieve them
6.3 Planning of
changes
7.1 Resources
7.2 Competence
7.3 Awareness
7.4 Communication
7.5 Documented
information
9. Performance
evaluation
9.1 Monitoring,
measurement,
analysis and
evaluation
9.2 Internal
audit
9.3
Management
review
10.
Improvement
10.1
Nonconformity
and corrective
action
10.2 Continual
improvement
10.3 Update of
the food safety
management
system
8.1 Operational
planning and control
8.6 Updating the
information
specifying the PRPs
and the hazard
control plan
8.2 Prerequisite
programmes (PRPs)
8.3 Traceability
system
8.7 Control of
monitoring
and measuring
8.8 Verification
related to PRPs and
the hazard control
plan
8.5 Hazard control
8.4 Emergency
preparedness and
response
8.9 Control of product
and process
nonconformities

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Business Risk Assessment Process
Assessment
ofRisk
Assessment
ofControls
Business
Management
Identify
Risk
Understand
and analyse
thebusiness
Assess
business
risk
Assess
implemented
riskcontrol
Strategy
Planning
Implementation
Monitoring
Improvement
Focus on
strategic
issues
Prioritising
ofcritical
risk
Improved
internal
control
Managed
Business

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Work Instructions / SOPs /
Exhibits
Food Safety and other
Management System Procedures
Formats / Registers / Records
Food Safety
Manual
HR & Admin
Sales &
Marketing Purchase Production QC & QA R&D Stores
Procedures are optional.
These help to make good system.
Retain documented informati
Manual is optional.
Documented Information
Four tier Document Structure

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1. Identified internal and external issues (4.1) –keep in the manual
2. Review and monitor information about the interested parties (4.2)
3. Scope of the management system(4.3 ) –keep in the manual
4. Food Safety policy (5.2.2) –keep in the manual
5. Emergency preparedness and response- (8.4.1) make the procedure
6. Specification of the raw materials, ingredients and product contact materials
(8.5.1)- Prepare the specification
7. End Product characteristics (8.5.1.3)– product description
8. Intended use of the end product (8.5.1.4)- product description
9. Product flow diagram(8.5.1.5.1)- prepare flow diagram
10. Product and process description (8.5.1.5.3) – product and process description
11. Determination of acceptable levels and the justification for the acceptable levels
(8.5.2.2.3)- HACCP plan and corrective action
In below list, the clause numbers of ISO 22000:2018 are given for ready reference
List of Maintain Documented Information
(Documents to be maintained) as per ISO 22000:2018

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1. Audit Planning
4. Conduct Audit
3. Conduct Opening Meeting
5. Record Findings
2. Develop Checklists
6. Conduct Closing Meeting
7. Prepare Audit report
Seven Steps of Implementation of Audit Program

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Receiving
Storage and
Holding
Preparation
Packaging
and
Labelling
Storage Distribution
Define the processing steps

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Updating of Preliminary Information and documents specifying
PRPs and HACCP Plan
Food Safety TeamGMPprocedures

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STEPS FOR INSTALLATION OF ISO:22000 -2018 MANAGEMENT SYSTEM
 Conduct HACCP and ISO 22000 ;2018 Awareness Programme (Top +
Middle + Bottom Level).
 Form a Team for Documentation and HAZARD Analysis.
 Carry out Hazard Analysis
 Prepare Documents for ISO 22000 :2018 and HACCP Plan
 Implementation & Train All Personnel in the Use of Procedures & Formats.
 Train Internal Auditors.
 Assess the System Through First Internal Audit.
 Take Corrective Actions.
 Apply for Certification.
 Assess the System Through Second Round of Internal Audit.
 Avail Pre-Certification Audit of Certifying Body.
 Take Actions on Suggestions Given by Them.
 Final Audit by Certifying Body.