About ISO
22000 :

ISO Has Developed the Food Safety Management system
Certification  Standard, that can be
applied to any organization in the food chain,to demonstrate its ability to
control food safety hazards in order to ensure that food is safe at the time of
Human consumption. This standard guides in elimination of food hazards  from farm to fork, this provides customer safe
food. ISO 22000 standard incorporates HACCP Principles for eliminating physical,
chemical & Biological Hazards. It also employs Good manufacturing programs
in the name of Pre-requisite programs  for Eliminating the Hazard, This Approach
gives the confidence to customers on safe food consumption. ISO 22000 standard
can be applied  to the entire food chain
like farms, manufacturers, transporters ,food packaging industrie etc…

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ISO 22000 Requirements:

An organization needs to demonstrate its ability to control
food safety hazards by implementing the ISO 22000 Standard, it has to meet the
following Requirements ;

·        
The organization shall
establish,document,implement & mainatain an effective food safety
management system and update it when necessary in accordance with the
requirements of ISO 22000 Standard.

·        
maintaining documented information such as
Documented statements of a food safety policy and objectives,documented
procedures and records required by the standard,and documents needed by the
organization to ensure effective development,implementation and updating of the
food safety management system.Organization shall have a proper control on
Documents wich also include control of records.

·        
Top Management shall  provide evidence of its commitment to the implementation
of the food safety management system, which shall be evidenced by conducting
timely management review meetings, by ensuring the availability of resources, and
by communicating  to the organization on the
importance of meeting the requirements of the ISO 22000 Standard. Top
management shall ensure that planning of the food safety management system is
carried out to meet requirements of FSMS Standard as well as the objectives of
the organization that support food safety and the integrity of the food safety
management system.

·        
Top management shall appoint a food safety team
leader who  shall manage a multi-disciplinary
food safety team and ensure that the food safety management system is
established, implemented, maintained and updated.

·        
The Food safety Team and the other personnel
carrying out activites having an impact on food safety shall be competent and
should have appropriate education,training ,skills and expertise.

·        
The organization shall establish, implement
& maintain effective communication with suppliers, contractors, customers, statutary
bodies, and other external, internal interested parties relevant to the organization,

·        
Internal communications shall ensure that the
food safety team is informed in a timely manner of changes that could affect
the food safety management system

 

 

·        
Management shall establish,implement &
maintain procedures to manage potential Emergency situations & accidents
that can impact food safety.

·        
The organization should provide adequate
resources for the establishment, implementation, maintenance & updating of
the food safety management system by providing infrastructures needed to
implement the standard, it should also provide suitable work-environment for
implementation of the standard.

·        
The organization shall establish, implement
PRE-Requisite Programs(PRP’S) to control the likelihood of introducing food
safety hazards.

·        
The organization PRP’S Shall be appropriate to
the organizational needs with regard to food safety and shall be approved by
food safety team.

The organizations
shall consider the following when establishing Pre-Requisite Programs:

 – Construction
& layout of buildings

 -lay-out
of premises

– Supplies of air,water,energy and other
utilities

– suitability of equipment and its
accessibility for cleaning, maintenance & Preventive maintenance.

-Measures to prevent cross-contamination

-pest control

-personnel hygiene

-cleaning & sanitization

-and other aspects as appropriate.

·        
An effective Traceability system shall be in
place to identify product lots,batches of raw materials,this shall ensure traceability
from immediate supplier,distribution route to end product.

·        
Handling Recalls & Withdrawals in case of
any emergency ( including documentation)

·        
Conducting Internal Audits at planned intervals
to planned intervals to determine whether the food safety management system
conforms to the food safety management system requirements.

·        
Top Management shall review the organizations
food safety management system at planned intervals by Conduction Management
review meetings,

·        
Continually improving the food safety management
system through the use of communication, management review, internal audits ,corrective
actions, validating and verification of control measures for food safety.

·        
Equipment calibration are necessary to ensure
valid results.

 

 

 

 

 

            HACCP (Hazard Analysis Critical
Control Point) :-

 – A Food safety team shall be established along with a Food safety
team leader, food safety team shall be multi-disciplinary ie..team should
constitute people from engineering,quality,production etc..The Haccp team shall
demonstrate competency in hazard and risk analysis.

-Product characteristics such as rawmaterials, ingredients ,compositions
shall be considered

-The intended use shall be considered

-A Process flow chart shall be prepared for all the products
and process, on-site confirmation of the flow chart shall  be done by the Food Safety Team and records
shall be kept as an evidence.

-The Food
safety team leader along with the food
safety team shall  conduct Hazard
analysis by Following the 7 principles of HACCP

1.     
Conduct a Hazard
analysis

2.     
Determine
Critical Control Points

3.     
Establish
Critical Limits

4.     
Establish
Monitoring Procdures

5.     
Establish
Corrective Actions

6.     
Establish
Verification Procedures 

7.     
Establish
Recordkeeping & Documentation procedures

 

Control of
Non-confirmity :-

–         
The organization shall ensure that when critical
limits for CCP are exceeded due to a deviation in PRPs or OPRPs the products
affected are identified and controlled with regard to their use and release. The
organization shall handle non-conforming products by taking action to prevent
that the nonconforming product from entering the food chain.

 

 

 

FSSC &
ISO 22000 :-

 

ISO 22000 is not GFSI Benchmarked standard where as FSSC
22000 is a GFSI Benchmarked standard, wich is essential for a Global Reach,
FSSC 22000  employs the following
Pre-Requisite Programs :

 

1. ISO/TS 22002-1 for food processing

2.ISO/TS 22002-3 for Farms

3.ISO/TS 22002-4 for food packaging manufacturers.

 

For a Global market an organization can choose GFSI
Benchmarked FSSC 22000 just by employing the Pre-requisite programs.

 

HOW Does
ISO 22000 Help ?

ISO 22000 helps in producing safe food, HACCP Principles can
eliminate the entry of any Hazard into the food chain,there by producing safe
food, the standard speaks about each and every aspect to eliminate a hazard so
that a customer can safely consume food that is certified from an FSMS
Organization. FSMS deals with Haccp to Eliminate Hazards,it deals with
Non-Confirming Products to have a better control, it speaks about
validation,verification systems,it emplys Quality management systems like
internal audits, management review meetings.

 

How to Get
a  ISO 22000 certificate  :-

IF an organization is interested in implementing the FSMS
Standard, then it can establish a contact with the certification bodies,
depending on the size and complexity of the organization the certification
bodies decide the Audit man days, and a certification body auditor schedules an
Audit in the organization to determine if the company is compliant with the
current standard, if the Auditor finds that the organization is compliant with
the standard he recommends the Site for Certification.  

-The certification bodies providing audit to companies shall
comply with the Requirements established in ISO/IEC 17021-1

 

 

For Auditing an FSMS
Organization :-

For an FSMS Audit the Auditor should have sector specific
knowledge and they need to be competent enough in their fields of knowledge, Auditing
comes with Experience. An Auditor should determine skills necessary for
uptaking an audit. Auditors should follow the guidelines set in ISO 19011
Standard for auditing an organization,The following clauses explain the
Auditing principles(From ISO 19011).

 

Principles of
Auditing (clause 4 iso19011):-

 

1.Integrity :-

-Auditors should perform their work with honesty,diligency
& Responsibility.

-Observe & Comply with any applicable legal requirement

-demonstrate their competency while performing work

-be sensitive to any influences that may be exerted on their
judgement while carrying out an audit.

2.Fair presentation
:-

-Audit findings,audit conclusions and audit reports should
reflect truthfully and accurately the audit activities. The communication should
be truthful,accurate,objective,timely,clear and complete.

3.Professional care
:-

Auditors should exercise due care in accordance with the
importance of the task they perform and the confidence placed in them by the
audit client and other interested parties.

4.Confidentiality :-

Auditors should not use audit information for personal gain
by the auditors or the audit client.

5.Independence :-

Auditors should be independent of the activity being audited
wherever practicablefor internal audits, auditors should be independent from
the operating managers of the function being audited.

6.Evidence based
approach :-

Audit evidence should be verifiable

 

 

Auditors Competency
:-

The person managing the Audit program should have the
necessary competency to manage the programme and its associated risks
effectively & efficiently, with knowledge in the following areas :

-Audit Principles,procedures and methods

-Management system standards & reference documents

-Activites,products & Processes of the auditee

-applicable legal and other requirements relavent to the
activites and products of the auditee

-customers, suppliers and other interested parties of the
auditee  where applicable.

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