Food Safety Management System Quiz

Introduction to ISO22000:2018 Standard (The Standard)

• ISO stands for the International Organization for Standardization
• ISO 22000 is an International Standard that specifies requirements for a Food Safety Management System (FSMS)
• It provides a framework for organizations to identify and control food safety hazards, ensuring that food is safe for consumption throughout the food chain
• The 2018 edition is the second edition, replacing the first (2005) edition
• The standard was prepared by Technical Committee ISO/TC 34, Food Products, Subcommittee SC 17, Management Systems for Food Safety

Course Outline

• The course covers an introduction to the ISO 22000 standard and the PDCA cycle
• Benefits of implementing the standard in food organisations are explored
• Key requirements of the standard are outlined, including: Leadership, Planning, Support, Operations planning and control, Traceability system, Emergency preparedness and response.
• The course will also cover: Requirements of the Standard II including Prerequisite programs, HACCP (Hazard Analysis and Critical Control Points), Control of monitoring and measuring, Verification, Control of product and process nonconformities, Requirements of the Standard III, Performance evaluation, Internal audit and management review, Improvement and update, Implementing ISO22000 in food organizations, and Auditing and Certification
• The content also describes the course's life cycle, from withdrawn standards and current published standards, including amendments.

The Standard - Key Terms and Definitions.

• Shall: Indicates a requirement
• Should: Indicates a recommendation
• Documented Information: Information required to be controlled and maintained by an organization and the medium on which it is contained
• Food Safety Risk: A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard in food.
• Food Safety Hazard: A biological, chemical, or physical agent in food with the potential to cause an adverse health effect
• Food Safety Assurance: Assurance that food will not cause an adverse health effect for the consumer when prepared and/or consumed according to its intended use
• Validation: obtaining evidence that a control measure (or combination of control measures) will be capable of effectively controlling the significant food safety hazard
• Verification: confirmation, through provision of objective evidence, that the specified requirements have been met
• Prerequisite Program (PRP): basic conditions and activities necessary within the organization and throughout the food chain to maintain food safety.
• Operational Prerequisite Program (OPRP): control measure or combination of control measures applied to prevent or reduce a significant food safety hazard to an acceptable level.
• Critical Limit: measurable value which separates acceptability from unacceptability
• Action Criterion: measurable or observable specification for the monitoring of an OPRP

Context of the Organization (4.0)

• Determine external and internal issues which are relevant to the company's purpose and affect its ability to achieve the intended results of its FSMS system.
• Identify, review and update the relevant information

The Standard - 2-Level PDCA Cycle

• The standard's PDCA cycle is illustrated
• The cycle operates on two levels--organizational and operational

Requirements of the Standard -- Parts 5, 6, 7, and 8

• 5. Leadership: Top management demonstrate leadership and commitment to the FSMS through:
• Establishing food safety policy and objectives.
• Integrating FSMS requirements into business processes.
• Ensuring necessary resources are available.
• Communicating the importance of effective food safety management.
• 6. Planning: Focuses on actions to address risks and opportunities
• Actions include giving assurance, enhancing desirable effects, preventing/reducing undesired effects, and achieving improvement.
• Objectives for the FSMS are established, measurable, consistent with the policy and consider applicable food safety requirements.
• Detailing actions to achieve objectives (What, Resources, Who, When, How to evaluate results).
• Planning for changes related to the FSMS
• 7. Support: Covers resources, competence, awareness, and communication
• Details the capabilities, constraints, external resources needed for the effective FSMS.
• Addresses the competence of people and external providers
• Details actions related to awareness to the staff
• Describes the importance of internal and external communication
• 8. Operations Planning and Control: Covers operations, traceability, and emergencies.
• Includes operational planning and control, traceability system, emergency preparedness and response (dealing with potential food safety incidents)
• It details prerequisite programs, HACCP, monitoring/measuring, verification, and nonconformity control (what to do when things go wrong).

9. Performance Evaluation and 10. Improvement

• 9. Performance Evaluation: Monitoring, measurement, analysis, and evaluation of the FSMS (9.1). Identifying trends to update the FSMS and improving its overall performance. Internal Audit, Management Review
• 10. Improvement: Nonconformity and corrective action (10.1). Identifying the issues related to incidents/non-compliance, evaluating the causes and making the appropriate changes. Continually improving the suitability (10.2) and updating necessary information. Specific steps required for updating (10.3).