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ISO 22000:2005

Introduction

Food has always been a topic of interest to the human being and public at large.

Every single person requires food for sustenance and most people have a strong interest in the taste, flavour and textural properties of food.

There is also the underlying implicit understanding that food is safe to eat. Food Safety is relevant to all stages throughout the food chain (“farm-to-fork”) from growing, harvesting, storage, processing, manufacturing, distributing and merchandising to preparing food for consumption

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ISO 22000:2005

Introduction

Agriculture Production Storage RetailRaw Material Processing Distribution/ Transportation Catering

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ISO 22000:2005

Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organisations both upstream and downstream in the food chain.

Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements i.e. with regards to its impact on the end products.

The success of any system depends on commitment from all stakeholders in the food chain and with in the implementing food business operators. The top down approach with commitment of top management is considered to be initiation step.

The development of policy or a vision statement by top management to achieve food safety supported by measurable objectives is an important component. This needs to be followed up by resource management and effective planning.

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ISO 22000:2005

ISO 22000:2005 Pillars for Food Safety

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ISO 22000:2005

In order to understand the concept of Food safety management system it is important to understand the basic food safety requirements which start at establishing the prerequisite programs.

Pre-requisites are similar to the foundation of a house of Food safety, the stronger the base more secured are the inhabitants. The prerequisite programs with respect to agriculture and farmers includes

Water Quality and managementVarieties and Rootstocks detailsSite History and Site Management

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ISO 22000:2005

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Soil and Substrate ManagementFertiliser Usage IrrigationCrop ProtectionHarvestingPost-Harvest TreatmentsWaste and Pollution Management, Recycling and ReuseWorker Health, Safety and WelfareEnvironmental IssuesPest ControlEffective Record Keeping

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ISO 22000:2005

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The HACCP system is implemented as described above which includes five preparatory steps and seven principle steps.

7 core principle steps of HACCP

Hazard Analysis

Critical control point

Critical Limits

Monitoring and sampling

Corrective Action

Verification

Documentation

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ISO 22000:2005

Hazards is the physical chemical and biological agent which has potential to cause and adverse health effect. For example

Physical hazards: Wood piece, glass piece, Biological hazards: Coliform contamination due to unhygienic

conditions in processing and handlingChemical hazards: Indiscriminate use of pesticides and other agro

chemicals.

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ISO 22000:2005

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Likelihood - Occurrence Severity of impact

Item Rating Item RatingImminent / Certain 5 Many Fatalities 5

Very Likely 4 Single & Multiple Fatalities 4Likely 3 Long Term Hospitalisation 3

Unlikely 2 Major Health Hazard 2Practically Impossible 1 Minor Health Hazard 1

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Risk is to be calculated for each hazard and a risk rating sheet can be developed as described below:

ISO 22000:2005

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SEVERITY

Trivial risk1 to 3 – PRP’s

LIKELIHOOD

1 2 3 4 5

Medium risk4 to 13 – OPRP’s

2 4 6 8 10

High risk14 to 25 – OPRP’s or CCP’s

3 6 9 12 15

14 and above is considered as significant risk 4 8 12 16 20

The decision can be taken whether the identified hazard needs to be managed by HACCP plan as a Critical control point or an Operational prerequisite program

The validation of control measures is an essential part to ensure whether the controls are capable of being effective

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ISO 22000:2005

Let Us Sum UP

The food hygiene and prerequisite programs are the backbone of food safety followed by HACCP implementation. The management commitment and effective interactive communication both internally and external to the suppliers, customers and regulatory bodies will ultimately lead to a safe food product.

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