introduction to 22000 (1)

8/2/2019 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.