1. The ISO STANDARD 22000 ISO 22000 State of affairs International Food Safety Conference – “Managing the Food Safety Cycle” Rome February 2, 2005 By: Chair ISO TC34/WG-8 Jacob Færgemand (BVQI Denmark A/S ) Anne-Marie Crowley (NSA Irland)

2. Introduction Work of TC 34 WG 8 Developement of ISO 22000 Deliverables of ISO 22000 Intended use the standard GFSI coments to DIS 22000 Questions - Discussion

3. Jacob Færgemand - background (1990) M.Sc. Food Technology (1993) Ph.D. Fish Quality Design Sales Director - Food Sector Manager - Bureau Veritas (BVQI Denmark A/S) (1994)Lead Assessor ISO 9000 (1997)Lead Assessor HACCP DS DS 3027 (1998) Inspector BRC Food and BRC trainer WW Resp. for BVQI WW Activity BRC/DS 3027 (2000)Chairman Danish Food Mirror Group (2001)Chairman ISO TC 34/ WG8 (2003)IFS to Denmark

4. What is ISO ? International Standardization Organization –Non-governmental –A network of national standards bodies (148 countries) –A bridge between public and private sectors An ISO Standard –Voluntary (no legal authority) –Purpose: To facilitates exchanges (trade) - hamonizing national standards Meet a real need (market driven) –Work of Experts – outcome is achieved by consensus –Specific Auditable Requirements Well-known ISO management standards: –ISO 9000 (generic quality management) –ISO 14000 (generic environmental management)

5. ISO workgroup TC 34 WG8 Started : July 2001 Secretary : Danish Standardization Association Chair Jacob Færgemand (BVQI Denmark A/S) To date: 8 expert meetings in Copenhagen (expert from US, Australia, The Netherlands, Belgium, Denmark, Switzerland, Germany, Sweden, UK, Ireland, France, Greece, Poland, Venezuela, Japan, Thailand, Vietnam, Canada,…liasion CIAA,GFSI….) – next meeting 11.-12. April. 2005

6. Result of DIS 22000 vote 38 YES 3 NO (Japan, Australia, France) Vote closed 18. November 2004 Parallel voting occured in CEN and the document has been accepted - -which means that it will be published as an EN/ISO standard. The document is available in English, French and German.

7. Developement of ISO 22000 Drafting initiated: Summer 2001 Committee Draft: March 2003 Draft International Standard: March 2004 Final Draft International Standard: Spring 2005 Publication ISO 22000: End 2005 (1.sep.05) Next steps: Comments & votes to FDIS version* invited: 1. March – 1. June 2005 *) Parallel in ISO & CEN, versions exists in English, French and German

8. Deliverables of ISO 22000(1) Can be used as the basis of any food safety management system, with or without 3rd party certification Requirements for addressing (assessing and implementing) food safety concerns of customers (e.g. retailers) and regulators

9. Deliverables of ISO 22000 (2) Combines recognized key food safety elements: –System management (ISO 9000 approach) –Interactive communication along the food chains –Prerequisite programmes Delivers a Hazard control system that can be Validated and Verified through the combination of control measures, managed and implemented by A HACCP plan and/or Operational prerequisite programs

10. Regulatory authorities Consumers Food service operators/caterers Service providers Producers of cleaning and sanitizing agents Producers of equipment Producers of packaging materials Producers of pesticides, fertilizers, and veterinary drugs Food chain for the production of ingredients and additives Transport and storage operators Crop producers Feed producers Primary food producers Food producers 2nd food processors Retailers Wholesalers Scope – the whole food chain

11. Intended use of ISO 22000 National legislation based upon Codex HACCP Guidelines ISO 22000 BRC/IFS … Willing, but not (yet) capable Not willing, not capable Willing & capable (one segment in the food chain – not all companies work on the same level )

12. CIES comments on DIS 22000 January 2005 (1) The ISO 22000 standard as it is today, combines very well an ISO 9000 type approach to a management system with HACCP. However, if the ISO 22000 standard would be benchmarked against the GFSI Guidance Document, it wouldn’t pass the preliminary screening, for missing one of the three ‘key elements’ Good Manufacturing (or Agricultural) Standards.

13. 7.2.3 When selecting and establishing PRP(s), the organization shall consider and utilize appropriate information (e.g. regulations, customer requirements, recognized guidelines, Codex Alimentarius Commission (Codex) principles and codes of practices, national, international or sector standards). NOTEAnnex C gives a list of relevant Codex publications. The organization shall consider the following when establishing these programmes: a) construction and lay-out of buildings and associated utilities; b) lay-out of premises, including workspace and employee facilities; c) supplies of air, water, energy and other utilities; d) supporting services including waste and sewage disposal; e) suitability of equipment and its accessibility for cleaning, maintenance and preventative maintenance; f) management of purchased materials (e.g. raw materials, ingredients, chemicals, packaging), supplies (water, air, steam, ice, etc.), disposals (e.g. waste and sewage), and handling of products (e.g. storage and transportation); g) measures for the prevention of cross contamination; h) cleaning and sanitizing; i) pest control; j) personnel hygiene; k) other aspects as appropriate. Verification of PRP(s) shall be planned (see 7.8) and PRP(s) shall be modified as necessary (see 7.7). Records of verifications and modifications shall be maintained. Documents should specify how to manage PRP(s). Demand GMP/GAP

14. CIES comments on DIS 22000 January 2005 (2) ISO 22000 refers to ‘customer requirements’, which in the case of private label manufacturers effectively refers to the GFSI Benchmarked Standards, so why use ISO 22000 in the first place? ISO 22000 comes without a protocol and retailers cannot have control over it. Retailers need a protocol to answer liability issues.

15. 2 FAMI-QS GMO ISO 9001 GMP standard for Corrugated & Solid Board EFSIS IFS GFSI Guide SQF AG 9000 ISO 14001 McDonalds system Kraft food system Nestlé NQS Eurepgap Potential of ISO 22000 hamonization - perhaps not all – but some. Friesland Coberco FSS DS 3027 BRC-IoP BRC-Food Ducth HACCP Irish HACCP M&S system Aldi system Waiterose system GMP GTP

16. ISO 22000 will be a series of documents ISO 22000 - Requirements ISO 2200x - Guidance. ISO 2200x - Handbook for SME’s ISO 2200x - Traceability Agenda item for WG8 in April 2005 ISO 2200x – Guidelines for certification Input from CIES ? (Guide 4 version)

17. CIES comments on DIS - ISO 22000 January 2005 (3) On a more general note, ISO 22000 is rather extensive and it remains to be seen whether smaller manufacturers and farmers could adopt it. CIES have stated publicaly: ”Draft of ISO 22000 does not meet retailers’ requirements”. This statement has been a great cause of concern to the International Standards Organisation as they mandated the developemnet of this standard and invited CIES to participate.

18. For information – Contact: ISO Central Secretariat - Pauline Jones jones@iso.org Secretary ISO TC 34 - Martha Pretro-Turza o.petro@mszt.hu Chair TC 34/WG 8 - Jacob Færgemand jacob.faergemand@bureauveritas.com