9.0 Standard -ISO 22000

Transcription

1 9.0 Standard -ISO Food safety management systems -- Requirements for any organization in the food chain ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. ISO is designed to allow all types or organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets -together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

2 Example of communication within the food chain

3 ISO 22000:2005 Documents: ISO 22000:2005 Food safety management systems --Requirements for any organization in the food chain Edition: 1 Document available as of: ISO :2009 Prerequisite programmes on food safety --Part 1: Food manufacturing Edition: 1 Document available as of:

4 Std Clause Structure of ISO 22000: 2005 Standard The organization need to develop documentation meeting the compliance to the following main requirements in the farm of Food Safety Quality Manual with sections such as 1. Policy Document 2. Procedures 3. Work instructions 4. Format 1 Scope Title of the clause 2 Normative references 3 Terms and definitions 4 Food Safety Management System 4.1 General Requirements 4.2 Documentation Requirements

5 Structure of ISO 22000: 2005 Standard continuation Std Clause Title of the clause 5 Management Responsibility 5.1 Management commitment 5.2 Food Safety Policy 5.3 Food Safety Management System Planning 5.4 Responsibility and Authority 5.5 Food Safety Team Leader 5.6 Communication 5.7 Emergency Preparedness and Response 5.8 Management Review 6.0 Resource Management 6.1 Provision of Resources 6.2 Human Resources

6 Std Clause Title of the clause 6.3 Infrastructure 6.4 Work Environment 7 & 7.1 Planning and realization of safe Product, General 7.2 Prerequisite Programmes ( PRPs) 7.3 Preliminary steps to enable Hazard Analysis 7.4 Hazard Analysis Structure of ISO 22000:2005 continuation 7.5 Establishing the operational prerequisite programs (PRPs) 7.6 Establishing the HACCP plan 7.7 Updating of preliminary information and documents, specifying the PRPs and the HACCP plan

7 Structure of ISO 22000: 2005 Standard continuation. Std Clause Title of the clause 7.8 Verification Planning 7.9 Traceability system 7.10 Control of non-conformity 8.0 Validation, Verification and Improvement of the Food Safety Management System 8.1 General 8.2 Validation of control measure combinations 8.3 Control of monitoring and measuring 8.4 Food Safety Management System Verification Internal Audit Evaluation of individual verification results Analysis of results of verification activities 8.5 Improvements Continual improvement Updating the Food Safety Management System

8 Structure of ISO 22000: 2005 Standard continuation. Std Clause Title of the clause 7.8 Verification Planning 7.9 Traceability system 7.10 Control of non-conformity 8.0 Validation, Verification and Improvement of the Food Safety Management System 8.1 General 8.2 Validation of control measure combinations 8.3 Control of monitoring and measuring 8.4 Food Safety Management System Verification Internal Audit Evaluation of individual verification results Analysis of results of verification activities 8.5 Improvements Continual improvement Updating the Food Safety Management System

9 Activity Flow Chart for ISO Certification Customer Requests Information Forwarding of offer & agreement Forwarding of Welcome pack to customer Scheduling for stage I assessment Performance of Stage-1 Audit Closure of NCs by client and forwarding evidences along with corrective action plan to CB before commencing stage 2 audit Proceed for Stage-2 Audit & performance of Audit by CB Closure of NCs by client and forwarding evidences along with corrective action plan to CB Granting of Certification (3 years validity period) Periodic Surveillance audit frequency starts as per scheme requirement (Minimum once in 12 months)

10 Implementation: In case of new applicants implementing ISO 22000:2005, minimumthreemonthsofrecordstobeavailableatthetimeofaudit. FSMS Documentation Structure The documentation structure consists of different hierarchical levels as follow: 1. Food Safety Policy Manual 2. Standard operating procedures / 3. Work instructions 4. HACCP Plan and Hazard Analysis Worksheet 5. Formats and records

11 Food Safety Management System Documentation Structure Food Safety Policy Manual HACCP Pre-steps related documents Standard Operating Procedures Work Instructions Formats and Records

12 Important Precautions: monitoring processes to ensure they are effective; keeping adequate records; checking output for defects, with appropriate and corrective action where necessary; regularly reviewing individual processes and the quality system itself for effectiveness; Providing trainings to the personnel Calibration of equipments and all measuring tools Conducting of Internal Audits and Management Review Meetings as per the procedures documented by the organization

13 ISO 2200ISO 22000:2005 Cost of Certification:0 Fees Depends on the number of employees in each department of the plant, number of product groups and risk associated with the product category. For ex. In case of 40 employees in an organization with two product groups [chicken bone less and minced meat] the approximate cost of certification comes to Rs.67,000/- plus service tax. consul