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INTRODUCTION TO ISO 22000:2005

INTRODUCTION TO ISO 22000:2005. FOOD SAFETY MANAGEMENT SYSTEM. Food Safety. Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use . Source: Codex Alimentarius (WHO).

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INTRODUCTION TO ISO 22000:2005

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  1. INTRODUCTION TO ISO 22000:2005 FOOD SAFETY MANAGEMENT SYSTEM Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  2. Food Safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Source: Codex Alimentarius (WHO) Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  3. Food Safety • Protecting People • Keeping the Employees and Customers • Preventing Food Safety Errors Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  4. Food Safety – Historical Background • First food law written in 2500 B.C. • Pakistan food laws are dated back 1876. • First HACCP system was developed between NASA and Pillsbury in 1971. • Become a regulatory requirements in EU since 1998. • US FDA also adopted the HACCP approach as part of control mechanism for food safety. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  5. Food Safety Management System Why it is required? • Intense farming and processing of food • Increase in meals consumed outside home • Increase in ready to eat foods • More traveling across the world • Increased amount of exotic imported foods • Increase in number of susceptible people Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  6. Food Safety Management System Aldi system DS 3027 Kraft food system FAMI-QS Irish HACCP Nestlé NQS EFSIS M&S system McDonalds system ISO 9001 Eurepgap IFS GMP standard for Corrugated & Solid Board BRC-IoP AG 9000 Ducth HACCP GTP Friesland Coberco FSS GFSI Guide SQF GMP BRC-Food GMO Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  7. ISO 22000:2005 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 ISO 22000:2005, clause 1 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  8. ISO 22000:2005 Features; • First global food safety standard. • Harmonizes the voluntary international standards. • Employs proven management system principles. • Enables a common understanding of what a food safety management system is. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  9. ISO 22000:2005 Features; • Requires legal compliance checking • Integrates existing good practice • Internal and external monitoring Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  10. ISO2000:2005 Benefits; • Overcomes many of the limitations of traditional approaches to food safety control. • Potential to identify all conceivable, reasonably expected hazards. • Capable of accommodating the changes. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  11. ISO2000:2005 Benefits; • Help to target or manage resources to the most critical part of the food operation. • Can promote international trade by equalizing food safety control and by increasing confidence in food safety. • Applicable to whole food chain. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  12. Food chain Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  13. Entry of Hazards in Food Chain Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  14. Food chain and process approach • Consideration to effect of the food chain on organization’s operation • Identification, application and management of a system of processes within the organization • Ongoing control over linkage, combination and interaction of individual processes within the system of processes Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  15. Act Plan How to improve What to do? • • next time? How to do it? • Check Do Did things happen Do what was • • according to plan? planned Process Approach A desired result is achieved more efficiently when related resources and activities are managed as a process Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  16. Management Processes Management Processes I I I O O O Process Design Process Design I I I O O O I I I I I Product Design Product Design Production Production O O I I I O O O I I I O O O Measurement, Analysis, and Improvement Measurement, Analysis, and Improvement Project Planning Project Planning O O O I I I O O O I I O I O O Resource Processes Resource Processes Process Approach Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  17. Process Approach Benefits; • Lower costs andshorter cycle times through effective use of resources • Improved, consistent andpredictable results • Focused and prioritised improvement opportunities Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  18. FSMS Process model Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  19. ISO 22000:2005 HACCP Principles Interactive Communication Pre-requisite Programs Systems Approach to FSM Key elements Control Food Safety Hazards Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  20. ISO 22000 standard • Scope • Normative references • Terms and definitions • Requirements • Annex(s) Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  21. Application • All requirements of this International Standard aregeneric and areintendedto be applicabletoall organisations 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 anexternally developed combination of control measures Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  22. 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 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  23. Section 4 – General Requirements • Scope of the Food Safety Management System • Documentation requirements • More than twenty six types of documents required by ISO 22000:2005 • Twenty eight mandatory records required by ISO 22000:2005 • Documents needed by the organization to ensure effectivedevelopment, implementation and updating of the FSMS Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  24. Section 4 – Documentation requirement • Mandatory documented procedures specified by ISO 22000:2005 • Control of documents • Control of records • Corrections • Corrective actions • Handling potentially unsafe product • Withdrawals • Internal audits Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  25. Section 5 – Management Responsibility • Management commitment • Food Safety Policy • Food safety management system planning • Responsibility and authority Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  26. Section 5 – Management Responsibility • Food safety team leader • External communication • Suppliers and contractors • Customers/consumers • Statutory and regulatory authorities • Other organizations • Internal communication Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  27. Section 5 – Management Responsibility • Emergency preparedness and response • Documented procedures to manage potential emergency situations and accidents • Management Review • Review input: Food safety related requirements • Review output Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  28. Section 6 – Resource Management The organization shall provide adequate resources for; • Establishment • Implementation • Maintenance • Updating Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  29. Section 6 – Resource Management • Human Resource • Food safety team and personnel impacting food safety • External experts • Competence, Awareness and Training • Infrastructure • Buildings • Process equipment • Utilities • Surrounding areas • Supporting services Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  30. Section 6 – Resource Management • Work Environment • Measures to prevent cross contamination • Work space requirements • Protective work wear requirements • Availability and location of employee facilities Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  31. Section 7 Planning and Realization of Safe Products • The organization shall plan and develop the processesneeded for the realization of safe products • The organization shall implement, operate and ensure the effectiveness of the planned activities and any change to those activities including; • Pre-requisite programmes ( PRPs) • Operational PRPs • HACCP plan Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  32. 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 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  33. Planning of safe food Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  34. Decision tree Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  35. 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 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  36. Verification planning • Shall define the purpose, methods, frequencies and responsibilities for the verification activities • Output of planning suites to organization’s method of operation • Verification results enables analysis of the result of verification activities Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  37. Traceability system • The system shall enables the identification of product lots and their relation to batches of raw material, processing and delivery records. • The system shall be able to identify incoming material from the suppliers and the initial distribution route of the product. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  38. Control of non conformity • Corrections • Corrective actions • Handling potentially unsafe products • Evaluation of release • Disposition of Nonconforming products • Withdrawals Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  39. Validation, Verification and Improvement • The food safety team shall plan and implement the processes needed to validate control measures, its combination, and to verify and improve the FSMS. • Validation of control measure combination • Control of monitoring and measuring Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  40. Validation, Verification and Improvement • FSMS verification • Internal audits • Evaluation of individual verification results • Analysis of results of verification activities • Improvement • Updating the Food safety management system Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

  41. FSMS Overview Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/007 Implemented By

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