Understanding 22000 Food Safety

Management Systems
Nauman Khalid
Food Quality and Safety Management
Lecture # 11
Brief background
• 1963 - The Codex Alimentarius Commission was
created by FAO and WHO to develop food standards,
guidelines and related texts.

• 1969 - The Codex Alimentarius Commission brought

out the Recommended International Code of Practice-
General Principles of Food Hygiene GHP which has
undergone four revisions . Ver 4.

• 2005- The ISO (International Organization for

Standardization) stepped in and brought out ISO
22000:2005 . Harmonize on a global level, Food safety
management systems - Requirements for any
organization in the food chain.
ISO/TC 34, Food products
 Working Groups on: Food Safety Managem
ent Systems, GMOs, Traceability systems, F
ood irradiation
 Subcommittees (mostly test methods) on:
Seeds; Fruits and vegetables; Cereals; Mil
k; Meat and poultry; Spices; Tea; Microbio
logy; Animal feeding stuffs; Fats and oils; S
ensory analysis; Coffee
 711 published standards, 55 participating
countries, 49 observer countries
 Active liaisons with Codex Alimentarius Co
mmission
Food safety standards : CODEX
 Primary objective – food is safe and suitable for human
consumption.

 Ensuring fair trade practices in the food trade.

 Follows the food chain – farm to fork.

 Takes into account the wide diversity of activities and varying

degrees of risk involved in food production.

 Lays a firm foundation for ensuring food hygiene with each

specific code of hygiene practice applicable to each sector.
ISO 22000 Family of Standards
 New Family – initiated in 2001
 Four Standards so far:
 ISO 22000:2005 – Food safety management system –
Requirements

 ISO 22003:2007 - Requirements for bodies providing a

udit and certification of food safety management syste
ms

 ISO TS 22004:2005 - Guidance on the application of IS

O 22000

 ISO 22005 – Traceability in the feed and food chain

Food safety standards : ISO 22000
• 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.
• It applies to all organizations in the food chain.
• It doesn't matter how complex the organization is or
what size it is, ISO 22000 can help ensure the safety of
its food products.
Food safety standards : ISO 22000

• ISO 22000 integrates the Codex Alimentarius

Commission’s 7 principles of HACCP and
dynamically combine it with PRPs necessary
to control and reduce any food safety hazards.

• PRPs (PRE-REQUISITE PROGRAM) are also

referred to as good hygienic practices(GHP),
good agricultural practices, good production
practices, good manufacturing
practices(GMP), good distribution practices,
and good trading practices.
ISO 22000

8 6 7
Preliminary HACCP
PRP steps Review
GHP Of
GMP HACCP

Requires Management to commit & communicate

PRP –GHP/GMP
PRP – PRE-REQUISITE PROGRAM
GMP- GOOD MANUFACTURING PRACTICES

 GMP requires a quality approach to manufacturing, enabling

companies to minimize or eliminate instances of contamination, mix-
ups, and errors.
 It addresses issues including:
recordkeeping, personnel
qualifications, sanitation,
cleanliness,
equipment verification, process
validation, and complaint handling.
 Most GMP requirements are very general and open-ended, allowing
each manufacturer to decide individually how to best implement the
necessary controls.
 This provides much flexibility, but also requires that the
manufacturer interpret the requirements in a manner which makes
sense for each individual business.
STAGES IN A HACCP STUDY

1. Ensure all PRPs and CODEX standards

are met and not critical risk factors.
2. Carry out the six preliminary steps before
commencing a HACCP study.
3. Carry out the activities required for the
seven principles of HACCP
4. Review the HACCP Plans.
IMPLEMENTING A FOOD SAFETY PROGRAM

EIGHT PRINCIPLES OF PRE-

REQUISITE PROGRAM

SIX PRELIMINARY STEPS

OF HACCP

SEVEN PRINCIPLES OF
HACCP

REVIEW HACCP
PLANS
THE SIX PRELIMINARY STEPS

1. Define terms of reference (clearly spells out scope, extent,

resources committed, terms of appointment of outside consultants,
third party auditors, levels of authority and accountability for
implementation).

2. Select the HACCP team ( include product and process team

members).

3. Describe the product and process

4. Identify intended use

5. Construct a flow diagram (schematic flow that describes the

process).

6. On-site confirmation of flow diagram (walk through).

SEVEN PRINCIPLES OF HACCP SYSTEM
1. Conduct a Hazard analysis( for both PRP’s and for stages in the
flow diagram of the selected product or process).

2. Determine critical control points (CCP’s)

3. Establish Critical Limits.

4. Establish a system to monitor & control CCP’s.

5. Establish corrective action to be taken when monitoring

indicated that a particular CCP is not under control.

6. Establish procedures for verification to confirm that HACCP

system is working effectively.

7. Establish Documentation concerning all procedures and records

appropriate to these principles and their applications.
What is ISO 22000?

A set of requirements for a Food Safety Manage

ment System (FSMS)
It was developed to fill the need for a worldwid
e Food Safety Standard
22000 Standards, ISO and FSSC 22000

Many standards already exi

st worldwide...
ISO 22000 and FSSC 2200
0 have global acceptance
FSSC 22000 is a GFSI Ben
chmarked 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 I
SO/TS 22002-1, or ISO/TS 22002-4.
ISO/TS 22002-1contains specific requirements fo
r prerequisite programs (PRPs). The ISO/TS 22002
-4 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 Manageme

nt System (FSMS)
Keep it current
4.2 Documentation Requirements

Document your system

Control your documents
4.2 Records

Maintain required reco

rds
Control your records
5.1 Management Commitment
Management must be involved in and committed t
o the FSMS.
Objectives support safety
Everyone knows the importance of meeting the require
ments
5.2 Food Safety Policy

Management creates for Food S

afety Policy
Management is responsible for c
ommunicating the policy
Management is responsible for
ensuring that the policy is imple
mented
5.3 FSMS Planning

As top management, take an active role in

planning the system
Be involved in the design and implementatio
n
Make sure the integrity is maintained as chan
ges are made
5.4 Responsibility and Authority

Define responsibilities and authority

Communicate them
Everyone is responsible for reporting pro
blems with the FSMS - make sure they kn
ow that
5.5 Food Safety Team Leader

Appointed by top management

Reports to top management on the sta
tus of the FSMS
5.6 Communication

Establish a system for external communicati

on
Establish a system for internal communicati
on
5.7 Emergency Preparedness

 Be prepared to respond to emergency situati

ons
Prepare an emergency plan to address potential si
tuations:
Fire
Flood
Accidents
Contamination
Others...
5.8 Management Review

Key step in a Managem

ent Systems approach
Management meets to e
valuate the performanc
e of the FSMS
6 Resource Management

Top management is res

ponsible for providing t
he 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 i
n order to ensure a safe end product
7.2 Prerequisite Program

 Prerequisite Programs:
 Basic Conditions and activities that are necess
ary to maintain a hygienic environment throug
hout the food chain
The Food safety Team establishes PRPs
For FSSC 22000 you will also include prerequisite
programs to meet the requirements of ISO/TS 220
02-1 or ISO/TS 22002-4
7.3 Preliminary Steps

 The Food Safety Team

Identifies product characteristics
Describe intended use
Prepare flow diagrams
Describe process steps and control measure
s
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 th
ose hazards
7.5 Establish Operational PRPs

 Operational PRPs:
Similar to a Critical Control Point, an Operational Pr
erequisite Program is a control point where biologic
al, physical, or chemical hazards identified in hazard
analysis can be controlled.
Your food safety team will determine if the control p
oint is a CCP or oPRP using the decision criteria in S
ection 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 ha
ve changed during or as a result of the hazard an
alysis
7.8 Verification Planning
 Identify what verification activities are required incl
uding verification of PRPs, the HACCP Plan and oth
er procedures.

 Verification will include internal audits, any food saf

ety or GMP audits, verification of cleaning records a
nd HACCP records and other activities that you ide
ntify for your system.
7.9 Traceability

 A traceability system ensures that the identifica

tion 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 f
ound to be out of control affected product mu
st 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 calibr
ation 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 proc

ess
The Food Safety Team evaluates and analyzes
verification results
The Food Safety Team takes any necessary act
ion
8.5 Improvement

Continually improve the FSMS through t

he 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 t

he FSMS at planned intervals