3266ch 7. iso 22000
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ISO 22000ISO 22000
Food Safety ManagementSystems (FSMS)
ISO 22000
By: Mohammed Sabah
An-Najah National ni!e"sity
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ISO 22000:200,ISO 22000:200,
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hat food b.sinesses /e"e looing fo"%
Better planning, less post-process verification More efficient & dynamic hazard control Systematic management of prerequisite programs Better documentation Communication among trade partners Resource optimization
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what is ISO 22000:2005 ?
management system standard !"ased on#S$ %'(2)
Specific to food safety management !not quality, etc)
Based on Code* +CC approach ith someinnovations .esigned for all segments of food chain & all types
of food "usiness !micro to glo"al)
/na"les a food "usiness to plan, implement, operate,maintain and update a system to provide safe endproducts and demonstrate conformity ith applica"leregulatory requirements
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1am3le fo" 4omm.ni4ation along the food4hain
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InteractiveCommunication
Systems Approachto FSM
Pre-requisitePrograms
HACCPPrinciples
ISO 22000:2005
ControlControl Food SafetyFood Safety
HazardsHazardssystemsystemmanagementmanagement
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5he ISO 22000 Family of Standa"ds
ISO 22000:2005ISO 22000:2005, Food safety management system -Requirementsfor any organization in the food chain
#S$01S 22(23#S$01S 22(23, Food safety managementsystems Requirements for bodies ro!iding auditand certificationof food safety management systems
#S$01S 224(25#S$01S 224(25" Food safety managementsystems #uidance on the a$ication of ISO 22000
#S$ 225(23#S$ 225(23, %raceabi$ity in the feed and foodchain #enera$ rinci$es and basic requirementsfor system design and im$ementation
1S6 1echnical Specification
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ISO 22000 :2005
Food Safety Management Systems
Food SMS
Requirements for any organization
In the food chain
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#ntroduction Scope c 7ormative reference 1erms and definitions 4 8ood safety management requirements W 9eneral requirements Wc .ocumentation requirements f Management responsi"ility fW Management commitment fWc 8ood safety policy
ISO 22000 - O.tline
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fW 8ood safety management system planning fW Responsi"ility and authority
fWf 8ood safety team leader fW Communication fW Contingency preparedness and response
fW Management revie Resource management
W rovision of resources Wc +uman resources W #nfrastructure W :or; environment
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lanning and realization of safe products W 9eneral
Wc rerequisite programe!s) W reliminary steps to ena"le hazard analysis W +azard analysis Wf .esign and redesign of the operational Rs
W .esign and redesign of the +CC plan
W
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=erification, validation and improvement of the foodsafety management system W lnlk
Wc Monitoring and measuring W 8ood safety management system verification W =alidation of control measure com"inations Wf #mprovement
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$-S4o3e of ISO 220005his Inte"national Standa"d s3e4ifies"e6.i"ements fo" a food safety management
system in the food 4hain /he"e an o"gani#ationneeds to demonst"ate its ability to 4ont"ol foodsafety ha#a"ds in o"de" to 4onsistently 3"o!idesafe end 3"od.4ts that both meet ag"eed 4.stome"
and a33li4able "eg.lato"y food safety"e6.i"ements7 and aims to enhan4e 4.stome"satisfa4tion th"o.gh the effe4ti!e 4ont"ol of foodsafety ha#a"ds7 in4l.ding 3"o4esses fo" .3dating
the system8
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4.Food safety management requirements
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Documentation requirements
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Required documented procedures
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5.25.2Food safety po!icyFood safety po!icy
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1am3le of a Flo/ iag"am fo" the +"od.4tion of F"o#en1am3le of a Flo/ iag"am fo" the +"od.4tion of F"o#en*ooed Beef +atties*ooed Beef +atties #C@;'C!,4K P.9'*.@F#C@;'C!,4K P.9'*.@F
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Establish critical limits
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W1stablishing the &A**+ 3lan
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