INTRODUCTION TO ISO 22000:2005 FOOD SAFETY MANAGEMENT SYSTEM

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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)

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Food Safety

Protecting People Keeping the Employees and Customers

Preventing Food Safety Errors

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Food Safety Historical Background

First food law written in 2500 B.C. Pakistan food laws are dated back 1876. First HACCP system was developed between NASA and Pillsbury in 1971. Become a regulatory requirements in EU since 1998. US FDA also adopted the HACCP approach as part of control mechanism for food safety.

Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007

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Food Safety Management System

Why it is required?

Intense farming and processing of food

Increase in meals consumed outside home

Increase in ready to eat foods

More traveling across the world Increased amount of exotic imported foods Increase in number of susceptible people

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Food Safety Management System

FAMI-QS

DS 3027
Nestl NQS

Aldi system

Irish HACCP
M&S system

Kraft food system EFSIS

McDonalds system

Eurepgap

ISO 9001

BRC-IoP
Friesland Coberco FSS

GMP standard for Corrugated & Solid Board

IFS
AG 9000

Ducth HACCP

BRC-Food

GMO

GFSI Guide

SQF

GTP GMP
Implemented By

Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007

ISO 22000:2005
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

ISO 22000:2005, clause 1

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ISO 22000:2005
Features; First global food safety standard. Harmonizes the voluntary international standards. Employs proven management system principles. Enables a common understanding of what a food safety management system is.

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ISO 22000:2005
Features;

Requires legal compliance checking Integrates existing good practice Internal and external monitoring

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ISO2000:2005
Benefits;

Overcomes many of the limitations of traditional approaches to food safety control. Potential to identify all conceivable, reasonably expected hazards. Capable of accommodating the changes.

Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007

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ISO2000:2005
Benefits; Help to target or manage resources to the most critical part of the food operation. Can promote international trade by equalizing food safety control and by increasing confidence in food safety. Applicable to whole food chain.

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Food chain

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Entry of Hazards in Food Chain

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Food chain and process approach

Consideration to effect of the food chain on organizations operation Identification, application and management of a system of processes within the organization

Ongoing control over linkage, combination and interaction of individual processes within the system of processes

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Process Approach

Act Plan What to do? How to improve

next time? How to do it?

A desired result is achieved more efficiently when related resources and activities are managed as a process

Check Do Do what was Did things happen

according to plan? planned

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Process Approach
Management Processes
I O

Measurement, Analysis, and Improvement

Process Design I O I

Product Design
I O Project Planning I O I

Production
O

O
O

Resource Processes
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Process Approach
Benefits;

Lower costs and shorter cycle times through effective use of resources Improved, consistent and predictable results Focused and prioritised improvement opportunities

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FSMS Process model

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Key elements

ISO 22000:2005
Interactive Communication
Systems Approach to FSM

Pre-requisite Programs

HACCP Principles

Control Food Safety Hazards

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ISO 22000 standard

Scope Normative references

Terms and definitions

Requirements Annex(s)

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Application

All requirements of this International Standard are generic and are intended to be applicable to all organisations in the food chain, regardless of type, size and complexity. This includes organizations directly or indirectly involved in one or more steps of the food chain The standard allows small and/or less developed organization to implement an externally developed combination of control measures

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ISO 22000 standard - Requirements

Section 4: Food Safety Management System (FSMS) General Requirements Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning and Realization of Safe Products Section 8: Validation, Verification and Improvement of the Food Safety Management System

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Section 4 General Requirements

Scope of the Food Safety Management System Documentation requirements More than twenty six types of documents required by ISO 22000:2005 Twenty eight mandatory records required by ISO 22000:2005

Documents needed by the organization to ensure effective development, implementation and updating of the FSMS
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Section 4 Documentation requirement

Mandatory documented procedures specified by ISO 22000:2005

Control of documents Control of records Corrections Corrective actions Handling potentially unsafe product Withdrawals Internal audits

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Section 5 Management Responsibility

Management commitment Food Safety Policy Food safety management system planning

Responsibility and authority

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Section 5 Management Responsibility

Food safety team leader External communication

Suppliers and contractors Customers/consumers Statutory and regulatory authorities Other organizations

Internal communication

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Section 5 Management Responsibility

Emergency preparedness and response

Documented procedures to manage potential emergency situations and accidents

Management Review Review input: Food safety related requirements

Review output

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Section 6 Resource Management

The organization shall provide adequate resources for;

Establishment

Implementation
Maintenance Updating

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Section 6 Resource Management

Human Resource

Food safety team and personnel impacting food safety

External experts

Competence, Awareness and Training

Infrastructure

Buildings Process equipment Utilities Surrounding areas Supporting services

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Section 6 Resource Management

Work Environment

Measures to prevent cross contamination Work space requirements

Protective work wear requirements

Availability and location of employee facilities

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Section 7 Planning and Realization of Safe Products

The organization shall plan and develop the processes needed for the realization of safe products The organization shall implement, operate and ensure the effectiveness of the planned activities and any change to those activities including;
Pre-requisite programmes ( PRPs) Operational PRPs HACCP plan

Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007

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Section 7 Planning and Realization of Safe Products

Prerequisite programmes (PRPs) Preliminary steps to enable hazard analysis Hazard analysis

Establishing the operational prerequisite programmes

(PRPs)

Establishing the HACCP plan

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Planning of safe food

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Decision tree

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Updating PRPs and HACCP plan

The organization shall update the following information;

Product characteristics Intended use Process steps Control measures HACCP plan Procedures instructions specifying PRPs

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Verification planning

Shall define the purpose, methods, frequencies and responsibilities for the verification activities Output of planning suites to organizations method of operation

Verification results enables analysis of the result of verification activities

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Traceability system

The system shall enables the identification of product lots and their relation to batches of raw material, processing and delivery records. The system shall be able to identify incoming material from the suppliers and the initial distribution route of the product.

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Control of non conformity

Corrections Corrective actions Handling potentially unsafe products

Evaluation of release
Disposition of Nonconforming products Withdrawals

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Validation, Verification and Improvement

The food safety team shall plan and implement the processes needed to validate control measures, its combination, and to verify and improve the FSMS.

Validation of control measure combination

Control of monitoring and measuring

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Validation, Verification and Improvement

FSMS verification Internal audits Evaluation of individual verification results Analysis of results of verification activities Improvement Updating the Food safety management system

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FSMS Overview

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