ISO 22000 : 2005

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PTD – Since 2007

• In China 48% of the "several thousand" inspections, audits and tests conducted in 2014 failed to meet the requirements stipulated by some of its clients -- Western food trading companies and retailers. In some cases, laboratory tests found abnormal levels of pesticides, antibiotics, heavy metals, bacteria or viruses that could put consumers at risk.

INTRODUCTION

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• In US last year, there were no significant changes in most kinds of food poisoning, compared to the previous three years. The new report tallied about 20,000 illnesses and 80 deaths in the 10 states, similar to previous years. The CDC (Centers for Disease Control and Prevention) estimates that 1 in 6 Americans get sick from contaminated food each year, though most cases are not reported.

(CNN January 2015)

GRAFIK KASUS KERACUNAN 2014 NASIONAL – BPOM

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Napza : Narkotika, psikotropika dan zat adiktif

INTRODUCTION

FOOD SAFETY

Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Source: Codex Alimentarius (WHO)

Jaminan bahwa bahan pangan tidak akan membahayakan kesehatan konsumen ketika disajikan dan atau dimakan sesuai dengan petunjuknya.

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Protecting PeoplePeople may get sick if the food products are not handled carefully.

Keeping the Employees and CustomersKeeping Customers and Co-workers safe helps make the industry better place to work and a place where customer returns.

Preventing Food Safety Errors Due to food handling errors during industrial operations any food product can become dangerous.

INTRODUCTION

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HYSTORY ISO 22000 : 2005

o 1958 Foundation of the NASA (National Aeronautics & Space

Administration)

o 1959 HACCP to assure 100% safety of food to be used in space.

o 1971 The HACCP was published and documented in the USA.

o 1985 The National Academy of Science (NAS) - Codex Alimentarius.

o 1993 European regulation demands HACCP system in Germany.

o 2005 September ISO 22000:2005 Food Safety Management System

Requirements for organizations in food chain.

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A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.

DEFINISI ISO 22000 : 2005

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BENEFITS ISO 22000 : 2005

Overcomes many of the limitations of traditional approaches to food safety control.

Potential to identify all reasonably expected hazards. Capable of accommodating the changes. Help to target or manage resources to the most

critical part of the food operation. Promote international trade by equalizing food safety

control and by increasing confidence in food safety. Applicable to whole food chain.

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PROCESS APPROACH - PDCA

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The Food Safety & Quality Management System Manual

ISO 9001:2008 and ISO 22000:2005 :

1. Scope

2. Normative References

3. Terms and Definitions

4. Food Safety Management System

5. Management Responsibility

6. Resource Management

7. Product Realization

8. Validation, Verification and Improvement

Annex A Cross references ISO 22000 – ISO 9001 Annex B Cross references ISO 22000 - HACCP Annex C CODEX references

ISO 22000 : 2005 STRUCTURE - PTD

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General Requirements Documentation requirements

o General structure• Food safety policy and objectives• Food safety manual• GMP and HACCP• SOP and WI• Records

o Food Safety Manualo Control of Documentso Control of Records

SECTION 4: Food Safety Management System

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SECTION 5: MANAGEMENT RESPONSIBILITY

Management commitment Food Safety Policy Food Safety Management System Planning

Food Safety Objectives FSMS Planning

Responsibility Authority and Communication Responsibility Authority Internal Communication External Communication

Emergency preparedness and response Management Review

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SECTION 6: RESOURCE MANAGEMENT

Provision Resources Human Resources

o Generalo Competence, awareness and training

Infrastructures Work Environment

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SECTION 7: PRODUCT REALIZATION

Planning of Product Realization Pre-requisite programs (PRPs)

o Supplier evaluationo Raw, auxiliary and packaging material handlingo Product & process control and inspectiono Calibrationo Trainingo Consumer satisfaction systemo GMP and Personnel hygiene and equipment sanitation

Preliminary steps to enable hazard analysis Hazard analysis Establishing the operational PRPs Establishing the HACCP plan Updating PRP’s and HACCP plan Verification Planning Traceability System Control of Nonconformity

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Validation, verification and improvement of the FSMS• Validation of control measure combinations• Control of monitoring and measuring• Food safety management system verification

• Internal Audit• Improvement

• Continual improvement• Updating the FSMS

SECTION 8: VALIDATION, VERIFICATION AND IMPROVEMENT

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PROCESS APPROACH

Food safety is related to the presence of and levels of food-borne hazards in food at the point of consumption. As food safety hazards may be introduced at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is a joint responsibility of all parties participating in the food chain;

Failures in food supply can cause human suffering, death, poor reputation, violations, poor nutrition, poor quality products and decreased profits;

ISO 22000:2008 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links;

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SUMMARY

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THANK YOU

End of slide

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Hope we benefited from our presentation ….