ISO 22000: Food Safety Management System
Introduction
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

  • 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
  • Documentation requirements
  • 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

  • Management commitment
  • 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
  • Internal communication
  • 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
  • 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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