ISO 22000 (Food Safety Management System) is an international standard (Auditable), that give you an approach to a Quality Management System (ISO 9001:2000) as well as HACCP principles for the assurance of food safety, and is applicable to the entire food chain irrespective of the size and complexity, such as complete supply chain (production-processing-distribution); agricultural producers (animal based-plant based food); other suppliers of services and goods (packaging products); processors and retailers. The standard is applicable to the entire food chain, i.e. the organization that is directly or indirectly related to the food chain.
ISO 22000:2005
a)Integrates the principles of Hazards Analysis and Critical Control Point (HACCP) system developed be Codex Alimentarius Commission. It combines the HACCP plan with prerequisite program (PRPs) and operational PRPs e.g.-
- Hazard Identification & Analysis.
- CCP monitoring & their control.
- Critical control Points (CCP) determination.
- Health Checkups & Cleaning Programs.
b) Can be applied independent of other management system standards or can be integrated with existing other management systems.
c) Intended for organizations seeking more focused, coherent and integrated food safety management systems.
d) Ensures compliance with legislative and regulatory requirements.
e) Allows even small, tiny scale organizations to implement as externally developed
combination of control measures.
f) Provides for management of potential emergency situations & accidents that can impact food safety.
Objectives of the standard
Harmonizing: Adjustment of national standards as well as private sector and various supplier standards.
Simplification: Simplifying the work of the enterprise and the accreditation of certification body.
Assuring access: Standard is universally accessible and avoids protectionism by the owners of private standards
Key Elements of FSMS:
Interactive communication: communication is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This involves the communication both upstream and downstream in the organization.
System management: the food safety system is designed, operated and updated within the framework of the structured management system and incorporated into the overall management activities of the organization.
Pre requisite program: Prerequisite programs (PRPs) are the conditions that must be established throughout the food chain and the activities and practices that must be performed in order to establish and maintain a hygienic environment. PRPs must be suitable and be capable of producing safe end products and providing food that is safe for human consumption. PRPs support HACCP plan
HACCP principle: the standard is based on the principles of HACCP to identify, prevent and control food safety hazards.
(a) Conduct Hazard Analysis,
(b) Identify Critical Control Points (CCP’s),
(c) Establish Critical Limits,
(d) Monitor CCP’s,
(e) Establish Corrective Action,
(f) Record Keeping, and (g) Verification.
oPRP (Operational Pre requisite program): These are essential to control specific hazards that are not controlled through a CCP. These are identified during hazard analysis.
CCP (Critical Control Point): A point or a step at which control can be applied, and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Food safety Policy:
The requirement for the policy shall be supported by measurable objectives. The policy shall be documented and communicated through the organization.
Emergency Preparedness and response:
This explains the risk management approach while implementing the FSMS, based on the risk of compromising the food safety during emergency incidents.
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