Food Safety Awareness

3. INTRODUCTION
Food safety is a scientific
discipline describing handling,
preparation, and storage
of food in ways that prevent
foodborne illness.

4. WHAT IS FSMS
It is a Food Safety Management System (FSMS) that
uses a management system approach and HACCP
requirements.
The goal is to provide an internationally recognized
standard for a food safety management system that
can be applied to any organization in the food chain.

5. FOOD SAFTEY MANAGEMENT SYSTEM
Scope
References
Definitions
Food safety
management
system
Management
responsibility
Resource
management
Planning &
realization of
safe products
Validation,
verification &
improvement

6. • Food Safety Management System
• All types of organization (large & small)
• Any business in the food chain
• Guidance at ISO 22004
1. Scope

7. • ISO 9000:2000 (QMS-Fundamentals & Vocabulary)
2. Normative References

8. • correction
• control measure
• critical control point
(CCP)
• critical limit
• flow diagram
• food safety hazard
• end production
• monitoring
• pre-requisite program
(PRP)
• operational PRP
• validation
• verification
3. Terms and Definitions

9. 4.1 General requirements
• must establish, document, implement and maintain an effective FSMS.
• must define scope
• identify, evaluate and control all hazards
• communicate to food chain
• communicate internally
• evaluate and update the FSMS
• must control and document outsourcing.
4. Food Safety Management System

10. 4.2.1 General
FSMS documentation includes:
• Food Safety Policy and objectives
• documented procedures & records
4.2.2 Control of documents
• FSMS documents & records must be controlled including all changes, e.g.
approval, review and only current issues are used.
4.2.3 Control of records
• records required to prove conformity & effectiveness
• documented procedure required.
4.2 Documentation Requirements

11. 5.7
EMERGENCY
PREPAREDNESS &
RESPONSE
5.6
COMMUNICATION
5.8
MANAGEMENT
REVIEW
5. Management Responsibility

12. 6. Resource Management
6.1
Provision of Resources
Adequate resources for the
establishment, implementation,
maintenance and updating of
FSMS
6.2
Human Resources
Food Safety Team and
others must be competent.
Contracts required for any
external experts.
6.3
Infrastructure
Must provide necessary
infrastructure resources
to ensure conformance
with FSMS.
6.4
Work Environment
Must provide necessary
work environment resources
to ensure conformance with
FSMS

13. 7.1 General
7.2 Pre-requisite programs (PRPs)
7.3 Preliminary steps to enable hazard analysis
7.4 Hazard analysis
7.5 Establishing the operational PRPs
7.6 Establishing the HACCP plan
7.7 Updating information
7.8 Verification planning
7.9 Traceability system
7.10 Control of nonconformity
7. Planning & realization of safe products

14. 8.1
General
8.2
Validation of control
measure combinations
8.3
Control of monitoring
& measuring
8.4
FSMS verification
8.5
Improvement
8. Validation, Verification and Improvement of the FSMS

15. 8.1 General
Food safety team is to plan and implement
Validation of control measures
Verify & improve FSMS

16. 8.2 Validation of control measure combinations
prior to implementation of operational PRP and HACCP plan,
must validate:
control measures are capable
combination of control measures are capable
control measures must be modified & reassessed if they fail
validation

17. 8.3 Control of monitoring and measuring
evidence required that monitoring & measuring and the
equipment used is adequate

18. 8.4 FSMS Verification
8.4.1 internal audits at planned intervals to determine:
Conformance of FSMS
8.4.2 Evaluation of verification results:
Results of verifications must be evaluated

19. 8.5 Improvement
8.5.1 Continual improvement includes:
communication, management review, internal audit, evaluation of
verification, analysis of verification, validation of control measure
combinations, corrective action and FSMS updating.
8.5.2 Updating the FSMS
FSMS must be continually updated.

20. CONTINUAL IMPROVEMENT
For developing countries, ISO 22000 represents an international
consensus and constitute an important source of technological
know-how.
International Standards give developing countries a basis for
making the right decisions when investing their scarce resources
and thus avoid squandering resources.
By defining the characteristics that products and services will be
expected to meet on export markets.

21. CONCLUSION
For businesses, the widespread adoption of ISO 22000 ensures that
suppliers can base the development of their products and services
on specifications that have wide acceptance around the world.

22. REFERENCES
• ISO 22000-2005 – FSMS
• ISO 9001:2008 – QMS : Requirements
• www.iso.org
• www.codexalimentarius.net
• en.wikipedia.org/wiki/ISO_22000