A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.

What causes food safety incidents?

– direct causes include biological/physical/chemical hazards.

– indirect causes are the result of managerial and employee deficiencies.

– company needs to address changes in people’s behavior to prevent reoccurrence – have the right attitude.

 

Why do we worry about food safety?

– Consumers /buyers / governments demand that we produce safe food

– Recalls are expensive, can cost jobs

– We can get sick (e.g. our families: children, parents – not some unknown person in a far away place)

 

History of Food Safety

– The concept originated over 40 years ago

– Applied to the food processing industry when the Pillsbury Company worked to create food for NASA.

– The concept of food safety was first presented to the public in the 1971 National conference

on food protection.

– Codex Aliment Arius (FAO) has developed it for international use.

– Adopted by many food processors

– Required in food processing industries / Recognized as “Best Practice”

 

Application

– All requirements of this international standard are generic and are intended to be applicable to all organizations in the

food chain, regardless of type size and complexity.

– This includes organizations directly or indirectly involved in one or more steps of the food chain.

– The standard allows small and /or less developed organization to implement an externally developed combination of control measures.

 

ISO 22000 Standard – Requirements

– Section 4: Food Safety Management System (FSMS) – General Requirements

– Section 5: Management Responsibility

– Section 6: Resource Management

– Section 7: Planning and Realization of Safe Products

– Section 8: Validation, Verification and improvement of the food safety management system

 

Section 4 – General Requirement for ISO 22000

– Scope of the food safety management system

– Documentation requirements

– More than twenty six types of documents required by ISO 22000:2018

– Twenty eight mandatory records required by ISO 22000:2018

– Documents needed by the organization to ensure effective development, implementation and updating of the FSMS.

 

Section 4 – Documentation Requirement

Mandatory documented procedures specified by ISO 22000:2018

– Control of documents

– Control of records

– Corrections

– Corrective actions

– Handling potentially unsafe product

– Withdrawals

– Internal audits

 

Section 5 – Management Responsibility

– Management Commitment

– Food Safety Policy

– Food Safety Management System Planning

– Responsibility and Authority

 

Section 6 – Resource Management

Work Environment

– Measures to prevent cross contamination

– Work space requirements

– Protective work wear requirements

– Availability and location of employee facilities

 

Section 7: Planning and Realization of Safe Products
– Prerequisite Programmes (PRPs)
– Preliminary steps to enable hazard analysis
– Hazard analysis
– Establishing the operational Prerequisite Programmes (PRPs)
– Establishing the HACCP Plan

Updating PRPs and HACCP plan
The organization shall update the following information;

– Product characteristics
– Intended use
– Process steps
– Control measures
– HACCP plan
– Procedures instructions specifying PRPs