ISO 22000
Food Safety Management System
Who is ISO?
The International Organization for Standardization
(ISO) creates many different types of standards.
ISO is made up of Standards Institutes from 161 different
countries. (Pakistan (PSQCA): Pakistan Standards and Quality
Control Authority)
Member countries work together to develop and approve
standards.
What is a standard?
A standard is a document that provides
requirements, specifications, guidelines or
characteristics that can be used consistently to
ensure that materials, products, processes and
services are fit for their purpose.
What are the benefits of ISO
International Standards?
ISO International Standards ensure that
products and services are safe, reliable and of
good quality. For business, they are strategic
tools that reduce costs by minimizing waste and
errors, and increasing productivity. They help
companies to access new markets, level the
playing field for developing countries and
facilitate free and fair global trade.
Popular standards
ISO 9000 Quality management
ISO 14000 Environmental management
ISO 3166 Country codes
ISO 26000 Social responsibility
ISO 50001 Energy management
ISO 31000 Risk management
ISO 22000 Food safety management
ISO 27001 Information security management
ISO 45001 Occupational health and safety
ISO 37001 Anti bribery management systems
ISO 13485 Medical devices
What ISO 22000 means?
ISO 22000 means consensus agreements
between all the economic stakeholders
concerned: suppliers; government
regulators; other interest groups, such as
consumers
ISO 22000
It is a Food Safety Management System (FSMS) that
uses a management system approach and HACCP
requirements
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
The goal is to provide one internationally recognized
standards for a food safety management system that
can be applied to any organization in the food chain
ISO22000:2005
Features:
First global food safety standard
Harmonizes the voluntary international standards
Employs proven management system principles
Enables a common understanding of what a food
safety management system is
Requires legal compliance checking
Integrates existing good practice
Internal and external monitoring
ISO22000:2005
Benefits:
Overcomes many of the limitations of traditional approaches to
food safety control
Potential to identify all convincible, reasonably expected hazards
Capable of accommodating the changes
Help to target or manage resources to the most critical part of
the food operation
Can promote international trade by equalizing food safety
control and by increasing confidence in food safety
Applicable to whole food chain
How ISO22000 differ from HACCP
Planning: whole food chain
Consider all hazards in spite of CCPs
(significant and non-significant)
Up graduation
Entry Of Hazards In Food Chain
Vehicle Emission
Crops
Processing
Agricultural
practices
Retail Cooking
Livestock Storage
Landfills Distribution
Sea Food
Industrial
emissions
and effluents
Process Approach
Act
How to
Plan A desired result is
What to do?
Improve achieved more
How to do it?
next time? efficiently when
related resources
and activities are
Check managed as a
Do process
Did things
Do what
Happen
was
according
planned
to the plan?
How does an organization become ISO
22000 registered?
Need to decide if your goal is ISO 22000
compliance
Implement the system and follow it, and use self-
assessment to demonstrate conformity
Or if goal is ISO 22000 Registration
A third party Registrar audits the system and certifies
that it is compliant
Compliance means that your management system fully adheres to the
requirements of the standard. Certification means that your management system
has actually been certified to be in conformance (compliance) with all the
requirements of the standard
Implementation
Techniques
Implementation of ISO 22000
Need to develop an implementation plan that covers:
Education on the contents of the standard
A comparison of current system to the requirements of ISO
22000, often called a GAP ANALYSIS
A timeline of the implementation steps based on the gap
analysis
Time to run the Food Safety Management System, collecting
records and making improvements before registration audit
Implementation Steps
Assign a Food Safety Management Team (FSMT)
This team will be active in the design and development of the
FSMS and participate in the continued management of the
system
Assign a Management Team
This team will also be active in both the design and
development and the ongoing management of the system
Implementation Steps:
The Management Team will act as a steering
team for the project, assigning responsibilities,
providing resources and coordinating the project
The Management Team can assign task teams to
work on specific processes that must be
designed and documented for the Food Safety
Management System (FSMS)
Implementation Steps:
Each task team will evaluate the current process
that they are assigned to and the requirements
of the standard
A new or modified process will be developed,
documented and submitted to the Management
Team for review and approval
Implementation Steps
After the task teams have designed and
documented a new or modified process, it must
be implemented
Training of all employees that are involved in
the process
When the required processes have been
implemented, subjected to internal audit
program and management review meetings
Implementation Steps
Use information from internal audits and
management review to make improvements to
the FSMS
Run your system long enough to generate
records for the Registrar to audit
Make sure all employees are trained on ISO
22000
Have a Registrar conduct your Registration
Audit
Overview of
Requirements
ISO 22000
Overview of Requirements:
General
The organization must develop an effective
system that meets the requirements of the
Standard, document, implement and maintain
the system
The system must be evaluated and updated to
stay current
Overview of Requirements:
Management
Management must be involved in and committed to the
FSMS
They will write the Food Safety Policy and be
responsible for making sure it is communicated and
implemented
Top Management must be involved in the design and
implementation of the FSMS
After implementation, Management will conduct
management review to ensure continued effectiveness
of the system
Overview of Requirements:
Resources
The FSMS must clarify what resources, both
“human and physical” are required to create safe
product
During development of the system
select the competent personnel
identify training that is required
identify the infrastructure and work environment
required
Overview of Requirements:
Making product
Organization will need to plan all of the
processes that go into making product to ensure
safe product
Prerequisite programs will be established,
implemented and evaluated on an ongoing basis
Overview of Requirements:
Making product
Establish and document a system for:
Collecting preliminary information for hazard
analysis
Conducting hazard analysis
Establishing the HACCP Plan
Conducting verification activities
Tracing product, materials and distribution
Overview of Requirements:
Nonconforming Product
Establish and document a system for controlling all
nonconforming product
When a Critical Control point is exceeded potentially unsafe
product must be
Identified
Assessed
Controlled
Dispositioned appropriately
An established withdrawal process is necessary so quick action can be
taken if needed.
Identify corrections and corrective actions to be taken to
eliminate the nonconformity and the cause of nonconformity
Overview of Requirements:
Validation
Establishing and documentation a process to
validate control measures before they are
implemented
Plan for revalidation when changes are made
Ensuring that all measuring and monitoring
devices and methods are capable of providing
the accuracy
Overview of Requirements:
Verification
Establishing and documentation of an internal audit
process
Training of auditors
Planning internal audits to establish an audit program
that will determine
FSMS effectiveness and up to date
Implementation of a process for the Food Safety Team
to
Evaluate and analyze verification results
Take any necessary actions
Overview of Requirements:
Improvement
Continually improve the FSMS through the use
of:
Management review
Internal audits
Corrective actions
Verification results
Validation results
Update the FSMS
ISO Benefits
ISO 22000 Benefits to Society
For businesses, the widespread adoption of ISO 22000
means
Suppliers can base the development of their products and
services on specifications that have wide acceptance in their
sectors
This, in turn, means
Businesses using ISO 22000 are increasingly free to compete
on many more markets around the world
ISO 22000 Benefits to Consumers
For consumers:
Conformity of products and services to International Standards
Provides assurance about:
1. Quality
2. Safety
3. Reliability
ISO 22000 Benefits to Trade Officials
IS0 22000 create "a level playing field" for all competitors on
regional and global markets
The existence of divergent national or regional standards can
create technical barriers to trade, even when there is political
agreement to do away with restrictive import quotas and the like
International Standards are the technical means by which
political trade agreements can be put into practice
ISO 22000 Benefits to Developing Countries
ISO 22000 represents an international consensus and constitute
an important source of technological know-how
By defining the characteristics that products and services will be
expected to meet on export markets
International Standards give developing countries a basis for
making the right decisions when investing their scarce resources.
ISO 22000: General Benefits
ISO 22000 can contribute to the quality of life in
general by:
Ensuring safe food
Reducing food borne diseases
Better quality and safer jobs in the food industry
Better utilization of resources
More efficient validation and documentation of
techniques, methods and procedures
Increased profits
Increased potential for economic growth and development
ISO 22000 Benefits to Governments
For governments, ISO 22000 provides:
Technological and scientific know-how
Bases for developing health, safety and environmental
legislation
Education of food regulatory personnel
Certification or registration
International acceptance of standards used globally
Economic benefits
Social benefits
Food quality
Food safety
Food security
Summary of Benefits of ISO 22000
More efficient and dynamic food safety
hazard control
Systematic management of prerequisite
programmes
Valid basis for taking decisions
Control focused on what is necessary
(Cont’d)
Saves resources by reducing overlapping
system audits
Organizes and targets communication
among partners
Resource optimization
Improves documentation
Better planning, less post-process
verification
Conclusions
Food safety is related to the presence 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 ensures integrity of food supply chain by minimizing
food-borne hazards throughout the food chain by ensuring that
there are no weak links
Conclusions (Cont’d)
Good scientific sense for those who are involved in food
processing, manufacturing, storage, distribution of food and
food products to adopt and implement ISO 22000
ISO 22000 for food safety management systems is intended to
provide food safety and security
ISO 22000 can be applied on its own or in combination with
other management system standards such as ISO 9001:2000