Understanding 22000 Food

Safety Management

Systems

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What is ISO 22000?

A set of requirements for a Food Safety Management System (FSMS)

It was developed to fill the need for a worldwide Food Safety Standard

The 22000 Standards, ISO and FSSC 22000

Many standards already exist worldwide...

ISO 22000 and FSSC 22000 have global acceptance

FSSC 22000 is a GFSI Benchmarked standard

What is ISO 22000?

ISO 22000 Applies to all stages of the supply chain

Is aligned with ISO 9001 to enhance compatibility with existing management system

FSSC 22000Applies to Food Manufacturers

Contains the requirements of ISO 22000 and the PAS 220, or PAS 223 or other PAS documents as they develop.

PAS 220 contains specific requirements for prerequisite programs (PRPs). The PAS 223 contains PRP requirements for Food Packaging Manufacturers

What is ISO 22000?

Sections 4 - 8 Contain the requirements

ISO 22000 StandardSection 1: ScopeSection 2: Normative ReferenceSection 3: Terms & DefinitionsSection 4: General RequirementsSection 5: Management ResponsibilitySection 6: Resource ManagementSection 7: Planning & Realization of Safe ProductsSection 8: Validation, Verification & Improvement

4.1 General

Establish an effective Food Safety Management System (FSMS)

Keep it current

4.2 Documentation Requirements

Document your system

Control your documents

4.2 Records

Maintain required records

Control your records

5.1 Management Commitment

Management must be involved in and committed to the FSMS.

Objectives support safety

Everyone knows the importance of meeting the requirements

5.2 Food Safety Policy

Management creates for Food Safety Policy

Management is responsible for communicating the policy

Management is responsible for ensuring that the policy is implemented

5.3 FSMS Planning

As top management, take an active role in planning the system

Be involved in the design and implementation

Make sure the integrity is maintained as changes are made

5.4 Responsibility and Authority

Define responsibilities and authority

Communicate them

Everyone is responsible for reporting problems with the FSMS - make sure they know that

5.5 Food Safety Team Leader

Appointed by top management

Reports to top management on the status of the FSMS

5.6 Communication

Establish a system for external communication

Establish a system for internal communication

5.7 Emergency Preparedness

• Be prepared to respond to emergency situations

Prepare an emergency plan to address potential situations:

Fire

Flood

Accidents

Contamination

Others...

5.8 Management Review

Key step in a Management Systems approach

Management meets to evaluate the performance of the FSMS

6 Resource Management

Top management is responsible for providing the resources required

Human resources

Infrastructure

Work Environment

7 Planning & Realization of Safe Product

Your organization will need to plan all of the processes that go into making your product in order to ensure a safe end product

7.2 Prerequisite Program

• Prerequisite Programs:

• Basic Conditions and activities that are necessary to maintain a hygienic environment throughout the food chain

The Food safety Team establishes PRPs

For FSSC 22000 you will also include prerequisite programs to meet the requirements of PAS 220

7.3 Preliminary Steps

• The Food Safety Team

Identifies product characteristics

Describe intended use

Prepare flow diagrams

Describe process steps and control measures

7.4 Hazard Analysis

• The Food Safety Team

Verifies the accuracy of the flow diagrams

Conducts hazard analysis to identify potential food safety hazards

Selects control measures to prevent or eliminate those hazards

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 hazard analysis can be controlled.

Your food safety team will determine if the control point is a CCP or oPRP using the decision criteria in Section 7 of the standard.

The Food Safety Team establishes Operational PRPs

7.6 Establish the HACCP Plan

• The Food Safety Team

Documents the HACCP plan

7.7 Updating

• The Food Safety Team

Updates any preliminary information that may have changed during or as a result of the hazard analysis

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, any food safety or GMP audits, verification of cleaning records and HACCP records and other activities that you identify for your system.

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

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

8.2 Validation, & 8.3 Control of Measuring & Monitoring

• All measuring equipment must be capable of the required measurements and show calibration to national or international standards.

• Calibrate and control measuring equipment to ensure that measurements are valid

8.4 Verification

Establish and document an internal audit process

The Food Safety Team evaluates and analyzes verification results

The Food Safety Team takes any necessary action

8.5 Improvement

Continually improve the FSMS through the use of:

Management review

Internal audits

Corrective actions

Verification results

Validation results

8.5 Updating the FSMS

Top management is responsible for seeing that the FSMS is continually updated

The Food Safety Management Team evaluates the FSMS at planned intervals

Quiz

This has been an overview of the requirements of the ISO 22000 standard.

Now it is time for a quiz.