1. Understanding ISO 22000:2005
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2. Understanding ISO 22000:2005
The ISO Standard specifies the requirements for a food safety management system for organisations throughout the food chain.
Organizations within the food chain range from primary producers through food manufacturers, transport and storage operators, to retail and food service outlets and then the consumer. There are other related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients and service providers.
10/16/2011
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3. Understanding ISO 22000:2005
The ISO Standard specifies the requirements for a food safety management system that combines certain key elements to ensure food safety along the food chain up to the point of final
consumption. These elements are:
System management
Prerequisite programmes
HACCP principles
Interactive communication
10/16/2011
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4. Understanding ISO 22000:2005 Food Safety Management System
The most effective food safety systems work using structured management systems that integrate with and supplement the management activities of the organization.
This provides maximum benefit for the organization, its suppliers and customers. The ISO Standard is compatible with ISO 9001.
10/16/2011
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5. Understanding ISO 22000:2005 Prerequisite Programmes
Prerequisites programmes are established, implemented, maintained, reviewed, improved and updated to assist in:
Controlling or preventing the introduction of food safety hazards through the work environment.
To eliminate, prevent or reduce to an acceptable level the biological, chemical and physical contamination of the product(s) including cross contamination between products.
To control, minimize and/or prevent food safety hazard levels in the finished product, ingredients and product processing environment.
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6. Understanding ISO 22000:2005 Prerequisite Programmes
The effective production of safe products requires a detailed HACCP plan and the integration of two categories of Prerequisite programmes:
Infrastructure and maintenance programmes
Operational prerequisite programmes
Infrastructure and maintenance programmes address basic hygienic requirements and accepted good agricultural, manufacturing, storage, transport and veterinary practices of a permanent nature.
See the Prerequisite Programme Training Guide.
10/16/2011
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7. Understanding ISO 22000:2005 HACCP Plan
The HACCP system is used to develop a HACCP plan.
An HACCP plan is a document that describes how an organisation manages and controls its food safety hazards.
An HACCP plan contains:
Critical control points (CCPs)
Process steps where the CCP applies
Hazards that will be controlled at each CCP
Control measures that will be used at each CCP
Critical limits that will be applied at each CCP
Procedures that will be used to monitor CCPs
Corrections that will be taken when critical limits are exceeded
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8. ISO Standard
The ISO 22000:2005 Standard consists of: Section 1: Scope Section 2: Normative Reference Section 3: Terms and definitions Section 4: Food Safety Management System Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning and Realization of Safe Products Section 8: Verification, Validation and Improvement of the Food Safety Management System
10/16/2011
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9. Understanding ISO 22000:2005 ISO 22000 Section 4 Requirements:
4.1 General Requirements
See next 2 slides
4.2 Documentation requirements
4.2.1 General Requirements
Food Safety Management System must include a food safety policy, objectives and the documents and records needed to meet the requirements of the standard and for the development, implementation and updating of the food safety management system.
4.2.2 Control of Documents
Food Safety Management System documents must be controlled
4.2.3 Control of Records
Food Safety Management System records must be controlled
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10. Understanding ISO 22000:2005 ISO 22000 Section 7 Requirements:
Corrective Actions
The system must include documented procedures that specify appropriate actions to identify and eliminate the cause of detected nonconformities, to prevent recurrence, and to bring the process back into control after nonconformity is discovered
Handling of Potentially Unsafe Products
The system must control non-conforming products including taking action to prevent the nonconforming product from entering the food chain unless the level of hazard has been found to be acceptable, evaluating the product for release and disposition of product that is confirmed as non-conforming
Withdrawals
The system must include a withdrawal procedure including responsibilities and authorities that enables and facilitates the complete and timely withdrawal of lots of end products which have been identified as unsafe
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11. Understanding ISO 22000:2005 ISO 22000 Requirements:
So were you paying attention?
ISO Standard specifies the requirements for a food safety management system that combines certain key elements to ensure food safety. Which of these is not one of the key elements? Click on your answer.
Documentation
Prerequisite programmes
HACCP principles
Interactive communication
10/16/2011
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12. That’s the end of this training package
Thank you for attending
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13. It should be System Management
Correct
It should be System Management
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14. Incorrect
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