iso 22000:2005....what transition can it make in your food production facility? an experience in...

ISO 22000:2005....WHAT TRANSITION CAN IT MAKE IN

YOUR FOOD PRODUCTION FACILITY?

AN EXPERIENCE IN BRIEF.

6th Dubai International Food Safety Conference

Presented by:

Huda Musa El Sayed

Wheata Ind. Co. Ltd .

( ( Araak Group

Sudan 6th Dubai International Food Safety Conference

Food Industry in Sudan

Food industry in Sudan has remarkably flourished and diversified in the past decade.

Up until 2010 the food manufacturing industry sector constitutes 55% of the manufacturing industry in Sudan.


Regulatory and Statutory Bodies

Food Safety Responsibility

The following authorities are responsible:- SSMO (Sudanese Standards and Metrology

Org.). - Ministry of Health.


Food Safety Awareness

1st International Food Safety Conference in Sudan took place on March 2010 held by SSMO with collaboration of FAO.


Food Industry Food Safety Responsibility and

Efforts

HACCP system implemented by many food production companies (HACCP recommended but not mandatory).

One company has an ISO 22000:2005 certified (FSMS), implementation started in a no. of companies.

Food safety forums held by the food industry.


Importance of an Integrated Food Chain Approach to Control Food

Safety Hazards• Food safety failures in both developed and developing countries have

intensified interest everywhere in systematic prevention at every link in the food supply chain.

• Food safety is a joint responsibility of all the actors in the food chain and requires their combined efforts.

Strong links = enhance food safety

Weak links = Minimize food safety


ISO 22000:2005 Standard

Food safety management systems – Requirements for any organization in the food chain.

Harmonizes the requirements for systematically managing safety in food supply chains and offers a unique solution for good practice on a worldwide basis.

A meaningful system backed by international consensus.Has the potential to turn the difficult task of meeting

multiple or even contradictory requirements from various different safety and quality guidelines into one system.

Shares common management principles with ISO 9001.


ISO 22000:2005 Specifies the Following Key Elements to Ensure Food Safety

InteractiveCommunication

SystemManagement

Prerequisite Programs

ISO 22000:2005

HACCPPrinciples


Wheat Milling Factory- At a Glance

Established at 2001.Milling capacity:

1750 metric tons of wheat per day.

Plays a dynamic role in the achievement of food security in Sudan.

ISO22000:2005 certified FSMS.


Benefits of Implementing ISO 22000:2005

Benefits can vary depending on the org., its type, its situation and management system in place before adopting the ISO 22000:2005 standard requirements.


Perceptible Benefits

• Meeting and complementing statutory and regulatory requirements.


Benefits of Implementing the ISO 22000:2005

Perceptible Benefits:

Well established communication channels:

Organized and targeted communication concerning

food safety with: Internally with employees that

have an impact on food safety. Externally with:

- Regulatory and statutory bodies.

- Suppliers of raw materials .- Service providers.

- Inspection companies.- Customers.


A Scientific Drive for Food Safety

Incessant exploitation of sound scientific principles.

Food safety hazards identified and controlled according to scientific basis.

Linking all food production aspects in a comprehensive scientific way.

Utilization of guidelines and standards published by the Codex and other international standards.

Ability to identify the food safety risks associated with our activity, to foresee them and to effectively contain any emergency that may occur.


Dynamic Control of Food Safety Hazards.

All food safety hazards of relevancy to the

process and the product are carefully

IDENTIFIED and consequently

CONTROLLED .


Team work

Efficient relationship based on openness all working towards the

same goal:

“ FOOD SAFETY”


In House Training

A structured program for training of food handlers.

Personnel hygiene practices (principles) became habits for all employees and workers that have an impact on food safety.


Documents illustratingWhat? How ? When? and Who?

For know how and to guarantee the sustain-ability of food safety procedures and consequently the FSMS.

To monitor and measure effectiveness of the FSMS.


Specificity

All the work and plans are organized under specific internationally used scientific titles and terminology.


Wheat Products – Contaminants Analysis

Although not verified in wheat products before implementing the ISO 22000:2005 standard mycotoxins (DON, Ochratoxin A) heavy metals (lead and cadmium) and pesticide residues which are potential contaminants were always not detected at low detection levels.

Microorganisms (Bacillus cereus and Clostridium perfingens) levels were far below the levels permitted by local regulations.


Customer Complaints

No complaints regarding food safety of wheat products were received after implementing the ISO 22000:2005.


Food Safety a Culture in the Organization

• Food safety became an ultimate goal.

• Employees conscientious about food safety.

• Deeper knowledge of all the production

process (from A to Z).

• Better exchange of knowledge between

staff .

• At the employees level more awareness to

regulatory and statutory requirements.

• Understanding of food safety

responsibilities.


Perceptible Benefits

Reading back on the importance of different

technologies.

• Improved over all performance.

• Better planning.

Control focused on what is necessary and

conserving resources.

Enhancement of the traceability systems.


Self Confidence and Contentment

Confident about wheat products safety.

Feeling that the right thing is done.

Credibility of the company’s image.


Opportunities for Improvement….Continues

• Inputs for improving the adequacy of the food safety management system are but not only:

Verification and auditing.Validation.Management review. Communication.


Infrastructure and Technology … A Fundamental Support

The infrastructure allowed the production in satisfactory sanitary conditions.

Sites, buildings, product flows and the factory layout are logically arranged.

Technology installed was satisfactory to produce safe food.


Top management commitment…An Essential Support

Top management must wholeheartedly understand the food safety concept.

Top management has a major role in the successful implementation through its commitment to provide necessary resources.


Obstacles Faced During Start of Implementation

Lack of knowledge about food safety:Food safety not distinguished from other

quality aspects.

Preliminary knowledge of HACCP system and also unfamiliarity.


Benefit for You as a Supplier

Your customer want to have confidence that your organization is well run, that you are managing the food safety hazards associated with your products and that you are taking onboard any regulatory requirements.

ISO 22000:2005 can provide the confidence your customers need in order to do business with you because you identify and control food safety hazards in the right way.


ISO Standards can be Used in Line with IS0 22000:2005

Standard

ISO/TS 22004:2005, Food safety management systems – Guidance on the application of ISO 22000:2005.

ISO 22005:2007, Traceability in the feed and food chain – General principles and guidance for system design and development.


Food Safety a Non negotiable Human Right Remains the

Responsibility of all the Operators Along the Food

Chain…………

Are You Doing Your Part?6th Dubai International Food Safety Conference

Your Commitment to

Food Safety is a

Moral Commitment


Thanks for

Listening


Wheata Ind. Co. Ltd.(Araak Group), Sudan.