introduction to 22000 (1)
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Understanding22000 Food
SafetyManagement
Systems
Copyright 2011 Vinca, LLC dba 22000-Tools.com
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What is ISO 22000?A set of requirements for a Food SafetyManagement System (FSMS)
It was developed to fill the need for aworldwide Food Safety Standard
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The 22000 Standards,
ISO and FSSC 22000Many standards already existworldwide...
ISO 22000 and FSSC 22000 haveglobal acceptance
FSSC 22000 is a GFSIBenchmarked standard
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What is ISO 22000?ISO 22000
Applies to all stages of the supply chain
Is aligned with ISO 9001 to enhance compatibility with existingmanagement system
FSSC 22000
Applies to Food Manufacturers
Contains the requirements of ISO 22000 and the PAS 220, orPAS 223 or other PAS documents as they develop.
PAS 220 contains specific requirements for prerequisiteprograms (PRPs). The PAS 223 contains PRP requirements forFood Packaging Manufacturers
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What is ISO 22000?Sections 4 - 8 Contain the requirements
ISO 22000 Standard
Section 1: ScopeSection 2: Normative ReferenceSection 3: Terms & DefinitionsSection 4: General RequirementsSection 5: Management Responsibility
Section 6: Resource ManagementSection 7: Planning & Realization of Safe ProductsSection 8: Validation, Verification & Improvement
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4.1 GeneralEstablish an effective Food Safety Management System(FSMS)
Keep it current
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4.2 Documentation
RequirementsDocument your system
Control your documents
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4.2 RecordsMaintain required records
Control your records
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5.1 Management
CommitmentManagement must be involved inand committed to the FSMS.
Objectives support safety
Everyone knows the importance ofmeeting the requirements
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5.2 Food Safety PolicyManagement creates for FoodSafety Policy
Management is responsible forcommunicating the policy
Management is responsible forensuring that the policy is
implemented
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5.3 FSMS PlanningAs top management, take an active role inplanning the system
Be involved in the design and implementation
Make sure the integrity is maintained aschanges are made
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5.4 Responsibility and
AuthorityDefine responsibilities and authority
Communicate them
Everyone is responsible for reportingproblems with the FSMS - make sure theyknow that
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5.5 Food Safety Team
LeaderAppointed by top management
Reports to top management on the
status of the FSMS
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5.6 CommunicationEstablish a system for externalcommunication
Establish a system for internal communication
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5.7 Emergency
Preparedness Be prepared to respond to emergency
situations
Prepare an emergency plan to addresspotential situations:
Fire
Flood
Accidents
Contamination
Others...
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5.8 Management
ReviewKey step in a ManagementSystems approach
Management meets to evaluatethe performance of the FSMS
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6 Resource
ManagementTop management is responsiblefor providing the resources
requiredHuman resources
Infrastructure
Work Environment
ann ng
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ann ngRealization of Safe
ProductYour organization will need to planall of the processes that go into
making your product in order toensure a safe end product
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7.2 Prerequisite
Program Prerequisite Programs:
Basic Conditions and activities that are
necessary to maintain a hygienic environmentthroughout the food chain
The Food safety Team establishes PRPs
For FSSC 22000 you will also include
prerequisite programs to meet therequirements of PAS 220
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7.3 Preliminary Steps The Food Safety Team
Identifies product characteristics
Describe intended use
Prepare flow diagrams
Describe process steps and control measures
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7.4 Hazard Analysis The Food Safety Team
Verifies the accuracy of the flow diagrams
Conducts hazard analysis to identify potentialfood safety hazards
Selects control measures to prevent oreliminate those hazards
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7.5 Establish
Operational PRPs Operational PRPs:
Similar to a Critical Control Point, an Operational
Prerequisite Program is a control point where biological,physical, or chemical hazards identified in hazardanalysis can be controlled.
Your food safety team will determine if the control point isa CCP or oPRP using the decision criteria in Section 7 of
the standard.
The Food Safety Team establishes Operational PRPs
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7.6 Establish the
HACCP Plan The Food Safety Team
Documents the HACCP plan
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7.7 Updating The Food Safety Team
Updates any preliminary information that may
have changed during or as a result of thehazard analysis
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7.8 Verification
Planning Identify what verification activities are required
including verification of PRPs, the HACCP
Plan and other procedures.
Verification will include internal audits, anyfood safety or GMP audits, verification of
cleaning records and HACCP records andother activities that you identify for yoursystem.
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7.9 Traceability A traceability system ensures that the
identification of product is maintained from
raw material to delivery.Establish the traceability of product
From supplier to distribution
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7.10 Control of
Nonconformity When a control limit is exceeded or a PRP is
found to be out of control affected product
must be controlled.Corrections
Corrective actions
Handling of potentially unsafe product
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8.2 Validation, & 8.3 Control of
Measuring & Monitoring
All measuring equipment must be capable ofthe required measurements and show
calibration to national or internationalstandards.
Calibrate and control measuring equipment toensure that measurements are valid
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8.4 VerificationEstablish and document an internal auditprocess
The Food Safety Team evaluates andanalyzes verification results
The Food Safety Team takes any necessaryaction
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8.5 ImprovementContinually improve the FSMS through theuse of:
Management review
Internal audits
Corrective actions
Verification results
Validation results
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8.5 Updating the FSMSTop management is responsible for seeingthat the FSMS is continually updated
The Food Safety Management Teamevaluates the FSMS at planned intervals
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QuizThis has been an overview of therequirements of the ISO 22000 standard.
Now it is time for a quiz.
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