|ISO 22000: Food Safety Management System
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
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
Sources of Hazardsin food chain
All requirements of this International Standard are generic and are intended to be applicable to all organisations in the food chain, regardless of type, size and complexity.This includes organizations directly or indirectly involved in one or more steps of the food chain.The standard allows small and/or less developed organization to implement an externally developed combination of control measures.
|ISO 22000 standard - Requirements
Section 4: Food Safety Management System (FSMS) – General Requirements
Scope of the Food Safety Management System
More than twenty six types of documents required by ISO 22000:2005
Twenty eight mandatory records required by ISO 22000:2005
Documents needed by the organization to ensure effective development, implementation and updating of the FSMS
Mandatory documented procedures specified by ISO 22000:2005 : Control of documents,Control of records,Corrections, Corrective actions, Handling potentially unsafe product, Withdrawals,Internal audits
Section 5: Management Responsibility
Food Safety Policy
Food safety management system planning
Responsibility and authority
Food safety team leader
External communication : Suppliers and contractors, Customers/consumers, Statutory and regulatory authorities, Other organizations
Emergency preparedness and response : Documented procedures to manage potential emergency situations and accidents
Management Review : Review input: Food safety related requirements, Review output
Section 6: Resource Management
The organization shall provide adequate resources for; Establishment, Implementation, Maintenance, Updating
Human Resource : Food safety team and personnel impacting food safety , External experts
Competence, Awareness and Training
Infrastructure : Buildings, Process equipment, Utilities, Surrounding areas, Supporting services
Work Environment : Measures to prevent cross contamination, Work space requirements, Protective work wear requirements,
Availability and location of employee facilities
Section 7: Planning and Realization of Safe Products
The organization shall plan and develop the processes needed for the realization of safe products
The organization shall implement, operate and ensure the effectiveness of the planned activities and any change to those activities including; Pre-requisite programmes ( PRPs), Operational PRPs ,HACCP plan
Prerequisite programmes (PRPs)
Preliminary steps to enable hazard analysis
Establishing the operational prerequisite programmes (PRPs)
Establishing the HACCP plan
Section 8: Validation, Verification and Improvement of the Food Safety Management System
The food safety team shall plan and implement the processes needed to validate control measures, its combination, and to verify and improve the FSMS.
Validation of control measure combination
Control of monitoring and measuring
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