ISO
20000
- Food Safety Management System
/ HACCP
HACCP / ISO 22000 : 2005
Food Safety Management
System
What is ISO HACCP / ISO 22000
FSMS?
Hazard Analysis and Critical
Central Point (HACCP) / ISO
22000 Food Safety Management
System is a process control
system designed to identify and
prevent microbial and other
hazards in food production and
entire food chain. HACCP
includes steps designed to
prevent problems before they
occur and to correct deviations
through a systematic way as soon
as they are detected.
Such preventive control systems
with documentation and
verification are widely
recognized by scientific
authorities and international
organizations as the most
effective approach available for
producing safe food.
HACCP / ISO 22000 enables the
producers, processors,
distributors, exporters, etc, of
food products to utilize
technical resources efficiently
and in a cost effective manner
in assuring food safety.
The ISO 22000:2005 standard
outlines Food Safety Management
System Requirements for any
organization in the food chain,
and is one of a family of
standards focused at the
development, implementation and
improvement of a food safety
management system.
Who should use ISO
22000:2005?
Since ISO 22000 is a generic
food safety management standard
it can be used by any
organization directly or
indirectly involved in the food
chain including- Farms,
Fisheries and Dairies,
Processors of Meats, Fish and
Feed, including Manufacturers of
soups, snacks, bread, cereal,
beverages, canned and frozen
food, etc as well as food
service providers such as
restaurants, fast food chains,
hospitals and hotels.
Supporting services should not
be forgotten and providers of
food transportation storage and
distribution, catering services
as well as product suppliers for
equipment, additives, raw
materials, cleaning and
sanitizing products, packaging.
In short if your products touch
the food industry or the food we
eat, part or all of the ISO
22000 requirements will apply.
The Benefits of implementing
ISO HACCP / ISO 22000 FSMS
- A
preventative approach to food
safety
- Can
help identify process
improvements & reduced customer
complaints
-
Reduces the need for, and the
cost of end product testing
- Is
complementary to quality
management systems such as ISO
9000
-
Provides evidence of due
diligence & reduces the
likelihood of product recall &
adverse publicity
-
Enhances customer satisfaction /
reduces dissatisfaction
-
Facilitates better understanding
of food packaging safety issues
throughout the organization
-
Improves staff performance
through the promotion of team
spirit & improves staff morale
and motivation through a cleaner
working environment
- A
clear, auditable, global
standard providing a framework
to bring together all parts of
your Food Safety Management
System (FSMS)
-
Demonstrates commitment to
customer satisfaction
-
Tests compliance with statutory
and regulatory requirements and
your own systems through
internal audits and management
reviews
-
Improves internal and external
communications
-
Improves your organizations
image
-
Links pre-requisite programs (PRP’s
& OPRP’s), HACCP with the
Plan-Do-Study-Act philosophies
of ISO9001 to increase the
effectiveness of your food
management system
-
Requires regular testing of data
integrity / lot recall programs
and process audits
-
Aligns with other management
systems (ISO 9001, ISO 14001)
HACCP Principles
The standard approach to HACCP
is that specified by the Codex
Alimentarius, 1997, and follows
7 basic principles:
1.
Conduct a hazard analysis.
2.
Determine the critical control
points.
3.
Establish critical limits.
4.
Establish a system to monitor
control of the CCP.
5.
Establish the corrective action
to be taken when monitoring
indicates that a particular CCP
is not under control.
6.
Establish procedures for
verification to confirm that the
HACCP system is under control.
7.
Establish documentation
concerning all procedures and
records appropriate to these
principles and their
application.
Implementing a
Food Safety
Management System
/ HACCP
There are key steps that every
company implementing a Food
Safety Management System / HACCP will
need to consider:
Purchase the Standard
Before you can begin preparing
for your application, you will
require a copy of the standard.
You should read this and make
yourself familiar with it.
Review support literature and
software
There are a wide range of
quality publications and
software tools designed to help
you understand, implement and
become registered to a Food
Safety Management System / HACCP
.
Assemble a team and agree on
your strategy
You should begin the entire
implementation process by
preparing your organizational
strategy with top management.
Responsibility for a Food Safety
Management System / HACCP lies
with Senior Management,
therefore it is vital that
Senior Management is involved
from the beginning of the
process.
Consider Training
Whether you are the
Food Safety
Manager seeking to implement a
quality management system or a
Senior Manager who would like to
increase your general awareness
of Food Safety Management System
/ HACCP , there are a
range of workshops, seminars and
training courses available.
Review Consultancy Options
The consultancy is the 3rd party
like NUCLEUS, You can receive
advice from independent
consultants on how best to
implement your quality
management system. They will
have the experience in
implementing a Food Safety
Management System / HACCP and can
ensure you avoid costly
mistakes.
Choose a registrar
The registrar is the 3rd party,
like (Check
with International Accreditation
Forum for the accredited
certification body)
who come and assess the
effectiveness of your quality
management system, and issue a
certificate if it meets the
requirements of the standard.
Choosing a registrar can be a
complex issue as there are so
many operating in the market.
Factors to consider include
industry experience, geographic
coverage, price and service
level offered. The key is to
find the registrar who can best
meet your requirements. A great
place to start is by contacting
us.
Develop a Food
Safety Management System / HACCP manual
A
Food Safety Management System /
HACCP manual is a high level
document that outlines your
intention to operate in a
quality manner. It outlines why
you are in business, what your
intentions are, how you are
applying the standard and how
your business operates.
Develop support documentation
This is typically a procedures
manual that supports the Food
Safety Management System / HACCP
manual. Quite simply, it
outlines what you do to complete
a task. It describes who does
what, in what order and to what
standard.
Implement your
Food Safety Management System /
HACCP
The key to implementation is
communication and training.
During the implementation phase
everyone operates to the
procedures and collects records
that demonstrate you are doing
what you say you are doing.
Consider a pre-assessment
A pre-assessment by your
registrar normally takes place
about 6 weeks into the
implementation of the quality
system. The purpose of the
pre-assessment is to identify
areas where you may not be
operating to the standard. This
allows you to correct any areas
of concern you may have before
the initial assessment.
Gain registration
You should arrange your initial
assessment with your registrar.
At this point the registrar will
review your Food Safety
Management System / HACCP and determine
whether you should be
recommended for registration.
Continual assessment
Once you have received
registration and been awarded
your certificate, you can begin
to advertise your success and
promote your business. To
maintain your registration, all
you need to do is continue to
use your quality system. This
will be periodically checked by
your registrar to ensure that
your Food Safety Management
System / HACCP System continues to
meet the requirements of the
standard.
QMS Registration
Registration to Food
Safety Management System / HACCP
takes place when an accredited
3rd party visits an
organization, assesses the
management system and issues a
certificate to show that the
organization abides by to the
principles set out in Food
Safety Management System / HACCP.
Your Quality Management Systems
certificate is a sign of
acceptability which saves you
having to prove your quality
standards to discriminating
customers. Food Safety
Management System / HACCP speaks an
international language.
Why do I need registration?
Gaining registration to Food
Safety Management System / HACCP through various certification
bodies will help your
organization flourish. Whether
you are looking to operate
internationally or to expand
locally to accommodate new
business, Food Safety Management
System / HACCP will help you
demonstrate to customers that
you have a commitment to
quality.
The regular assessment process
will ensure you continually use,
monitor and improve your
processes.
Registration can improve overall
performance, remove uncertainty
and widen market opportunities.
