9.0 standard -iso 22000

9.0 Standard - ISO 22000

Food safety management systems -- Requirements for any organization in the food chain

�ISO 22000:2005 specifies requirements for a food safety management system where an

organization in the food chain needs to demonstrate its ability to control food safety hazards in

order to ensure that food is safe at the time of human consumption.

�It is applicable to all organizations, regardless of size, which are involved in any aspect of the

food chain and want to implement systems that consistently provide safe products.

eFresh – Empowering Indian Food and Agriculture

�ISO 22000 is designed to allow all types or organizations within the food chain to implement a

food safety management system. These range from feed producers, primary producers, food

manufacturers, transport and storage operators and subcontractors to retail and food service out-

lets - together with related organizations such as producers of equipment, packaging material,

cleaning agents, additives and ingredients.

Example of communication within the food chain


ISO 22000:2005 Documents:

�ISO 22000:2005

Food safety management systems -- Requirements for any organization in the

food chain

Edition: 1 |

Document available as of: 2005-08-30


�ISO 22001-2:2009 Prerequisite programmes on food safety -- Part 1: Food

manufacturing

Edition: 1

Document available as of: 2009-12-14

Structure of ISO 22000: 2005 Standard

Std Clause Title of the clause

The organization need to develop documentation meeting the compliance to

the following main requirements in the farm of Food Safety Quality Manual

with sections such as

1. Policy Document

2. Procedures

3. Work instructions

4. Format



1 Scope

2 Normative references

3 Terms and definitions

4 Food Safety Management System

4.1 General Requirements

4.2 Documentation Requirements


5 Management Responsibility

5.1 Management commitment

5.2 Food Safety Policy

5.3 Food Safety Management System Planning

5.4 Responsibility and Authority

5.5 Food Safety Team Leader

Structure of ISO 22000: 2005 Standard continuation……


5.5 Food Safety Team Leader

5.6 Communication

5.7 Emergency Preparedness and Response

5.8 Management Review

6.0 Resource Management

6.1 Provision of Resources

6.2 Human Resources


6.3 Infrastructure

6.4 Work Environment

7 & 7.1 Planning and realization of safe Product, General

7.2 Prerequisite Programmes ( PRPs)

7.3 Preliminary steps to enable Hazard Analysis

7.4 Hazard Analysis

Structure of ISO 22000:2005 continuation…


7.4 Hazard Analysis

7.5 Establishing the operational prerequisite programs (PRPs)

7.6 Establishing the HACCP plan

7.7 Updating of preliminary information and documents, specifying the

PRPs and the HACCP plan


7.8 Verification Planning

7.9 Traceability system

7.10 Control of non-conformity

8.0 Validation, Verification and Improvement of the Food Safety Management System

8.1 General

8.2 Validation of control measure combinations

8.3 Control of monitoring and measuring

Structure of ISO 22000: 2005 Standard continuation….


8.3 Control of monitoring and measuring

8.4 Food Safety Management System Verification

8.4.1 Internal Audit

8.4.2 Evaluation of individual verification results

8.4.3 Analysis of results of verification activities

8.5 Improvements

8.5.1 Continual improvement

8.5.2 Updating the Food Safety Management System

Activity Flow Chart for ISO 22000 Certification

Customer Requests Information

Forwarding of offer & agreement

Forwarding of Welcome pack to customer

Scheduling for stage –I assessment

Performance of Stage-1 Audit


Closure of NCs by client and forwarding evidences along with corrective action plan to CB before commencing stage 2 audit

Proceed for Stage-2 Audit & performance of Audit by CB

Closure of NCs by client and forwarding evidences along with corrective action plan to CB

Granting of Certification (3 years validity period)

Periodic Surveillance audit frequency starts as per scheme requirement (Minimum once in 12 months)

�Implementation: In case of new applicants implementing ISO 22000:2005,

minimum three months of records to be available at the time of audit.

�FSMS Documentation Structure

�The documentation structure consists of different hierarchical levels as follow:

1. Food Safety Policy Manual

2. Standard operating procedures /




4. HACCP Plan and Hazard Analysis Worksheet

5. Formats and records

Food Safety Policy Manual

Standard Operating

HACCP Pre-steps related documents

Food Safety Management System Documentation Structure


Standard Operating Procedures

Work Instructions

Formats and Records

�Important Precautions:

�monitoring processes to ensure they are effective;

�keeping adequate records;

�checking output for defects, with appropriate and corrective action where necessary;

�regularly reviewing individual processes and the quality system itself for


�regularly reviewing individual processes and the quality system itself for

effectiveness;

�Providing trainings to the personnel

�Calibration of equipments and all measuring tools

�Conducting of Internal Audits and Management Review Meetings as per the

procedures documented by the organization

ISO 2200ISO 22000:2005

Cost of Certification:0

�Fees Depends on the number of employees in each department of the plant, number

of product groups and risk associated with the product category.

�For ex. In case of 40 employees in an organization with two product groups [chicken

bone less and minced meat] the approximate cost of certification comes to Rs.67,000/-

plus service tax.


plus service tax.

�consul