Understanding 22000 Food Safety Management Systems

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What is ISO 22000?

A set of requirements for a Food Safety Management System (FSMS) It was developed to fill the need for a worldwide Food Safety Standard

The 22000 Standards, ISO and FSSC 22000

Many standards already exist worldwide... ISO 22000 and FSSC 22000 have global acceptance FSSC 22000 is a GFSI Benchmarked standard

What is ISO 22000?

ISO 22000
Applies to all stages of the supply chain Is aligned with ISO 9001 to enhance compatibility with existing management system

FSSC 22000
Applies to Food Manufacturers Contains the requirements of ISO 22000 and the PAS 220, or PAS 223 or other PAS documents as they develop. PAS 220 contains specific requirements for prerequisite programs (PRPs). The PAS 223 contains PRP requirements for Food Packaging Manufacturers

What is ISO 22000?

Sections 4 - 8 Contain the requirements ISO 22000 Standard Section 1: Scope Section 2: Normative Reference Section 3: Terms & Definitions Section 4: General Requirements Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning & Realization of Safe Products Section 8: Validation, Verification & Improvement

4.1 General
Establish an effective Food Safety Management System (FSMS) Keep it current

4.2 Documentation Requirements

Document your system Control your documents

4.2 Records
Maintain required records Control your records

5.1 Management Commitment

Management must be involved in and committed to the FSMS.
Objectives support safety

Everyone knows the importance of meeting the requirements

5.2 Food Safety Policy

Management creates for Food Safety Policy Management is responsible for communicating the policy Management is responsible for ensuring that the policy is implemented

5.3 FSMS Planning

As top management, take an active role in planning the system
Be involved in the design and implementation

Make sure the integrity is maintained as changes are made

5.4 Responsibility and Authority

Define responsibilities and authority Communicate them Everyone is responsible for reporting problems with the FSMS - make sure they know that

5.5 Food Safety Team Leader

Appointed by top management Reports to top management on the status of the FSMS

5.6 Communication
Establish a system for external communication Establish a system for internal communication

5.7 Emergency Preparedness

Be prepared to respond to emergency

situations
Prepare an emergency plan to address potential situations:
Fire Flood Accidents

Contamination
Others...

5.8 Management Review

Key step in a Management Systems approach
Management meets to evaluate the performance of the FSMS

6 Resource Management
Top management is responsible for providing the resources required
Human resources Infrastructure Work Environment

7 Planning & Realization of Safe Product

Your organization will need to plan all of the processes that go into making your product in order to ensure a safe end product

7.2 Prerequisite Program

Prerequisite Programs: Basic Conditions and activities that are

necessary to maintain a hygienic environment throughout the food chain

The Food safety Team establishes PRPs For FSSC 22000 you will also include prerequisite programs to meet the requirements of PAS 220

7.3 Preliminary Steps

The Food Safety Team
Identifies product characteristics Describe intended use

Prepare flow diagrams

Describe process steps and control measures

7.4 Hazard Analysis

The Food Safety Team
Verifies the accuracy of the flow diagrams Conducts hazard analysis to identify potential food safety hazards Selects control measures to prevent or eliminate those hazards

7.5 Establish Operational PRPs

Operational PRPs:
Similar to a Critical Control Point, an Operational Prerequisite Program is a control point where biological, physical, or chemical hazards identified in hazard analysis can be controlled. Your food safety team will determine if the control point is a CCP or oPRP using the decision criteria in Section 7 of the standard. The Food Safety Team establishes Operational PRPs

7.6 Establish the HACCP Plan

The Food Safety Team
Documents the HACCP plan

7.7 Updating
The Food Safety Team
Updates any preliminary information that may have changed during or as a result of the hazard analysis

7.8 Verification Planning

Identify what verification activities are required

including verification of PRPs, the HACCP Plan and other procedures.

Verification will include internal audits, any

food safety or GMP audits, verification of cleaning records and HACCP records and other activities that you identify for your system.

7.9 Traceability
A traceability system ensures that the

identification of product is maintained from raw material to delivery.

Establish the traceability of product From supplier to distribution

7.10 Control of Nonconformity

When a control limit is exceeded or a PRP is

found to be out of control affected product must be controlled.

Corrections Corrective actions Handling of potentially unsafe product

8.2 Validation, & 8.3 Control of Measuring & Monitoring

All measuring equipment must be capable of

the required measurements and show calibration to national or international standards.

Calibrate and control measuring equipment to

ensure that measurements are valid

8.4 Verification
Establish and document an internal audit process The Food Safety Team evaluates and analyzes verification results The Food Safety Team takes any necessary action

8.5 Improvement
Continually improve the FSMS through the use of:
Management review

Internal audits
Corrective actions Verification results Validation results

8.5 Updating the FSMS

Top management is responsible for seeing that the FSMS is continually updated The Food Safety Management Team evaluates the FSMS at planned intervals

Quiz
This has been an overview of the requirements of the ISO 22000 standard. Now it is time for a quiz.