ISO 22000: Food Safety Management System

• ISO 22000 is an international standard defining the requirements for a Food Safety Management System (FSMS).
• It outlines what a food organization needs to do to demonstrate its ability to control food safety hazards and ensure food is safe for consumption.
• Any organization directly or indirectly involved in the food chain can use it.
• It is designed to be compatible with other ISO management system standards, such as ISO 9001 (quality management) and ISO 14001 (environmental management).

Key Principles of ISO 22000

• Hazard analysis involves identifying and evaluating potential food safety hazards.
• Critical Control Points (CCPs) are identified as points in the process where control is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level.
• Establishing critical limits involves setting measurable limits at each CCP to ensure that the hazard is controlled.
• Monitoring involves implementing a system to monitor the CCPs and ensure that they are under control.
• Corrective actions involve establishing procedures to take when monitoring indicates that a CCP is not under control.
• Verification involves establishing procedures to verify that the FSMS is working effectively.
• Documentation involves maintaining records of all procedures and activities related to the FSMS.

Benefits of ISO 22000 Certification

• Improved food safety reduces the risk of foodborne illnesses and improves consumer confidence.
• Increased customer satisfaction demonstrates a commitment to food safety and quality.
• Enhanced reputation improves the organization's image and credibility.
• Better regulatory compliance helps organizations meet legal and regulatory requirements.
• Increased efficiency streamlines processes and reduces waste.
• Improved communication enhances communication between the organization, its suppliers, and its customers.
• Competitive advantage differentiates the organization from its competitors.
• Facilitates trade internationally, making it easier to trade with other countries.

Requirements of ISO 22000

• The standard is structured around the Plan-Do-Check-Act (PDCA) cycle.

Scope

• Determine the boundaries and applicability of the FSMS.
• Consider the specific products, processes, and locations covered by the system.

Management Responsibility

• Top management must demonstrate commitment to the FSMS.
• Establish a food safety policy and objectives.
• Assign responsibilities and authorities.
• Ensure adequate resources are available.
• Conduct management reviews to assess the effectiveness of the FSMS.

Resource Management

• Provide the necessary resources to implement and maintain the FSMS.
• This includes human resources, infrastructure, and the work environment.
• Ensure that personnel are competent and trained in food safety.

Planning and Realization of Safe Products

• Prerequisite programs (PRPs) should be established and maintained to control hazards in the environment.
• Examples of PRPs include cleaning and sanitation, pest control, and maintenance.
• Hazard analysis involves identifying and evaluating potential food safety hazards.
• Consider biological, chemical, and physical hazards during hazard analysis.
• Operational prerequisite programs (OPRPs) are control measures that are essential to control significant hazards but are not CCPs.
• The Hazard control plan (HACCP plan) should document the CCPs, critical limits, monitoring procedures, and corrective actions.
• Establish a system to trace products through the food chain, known as traceability.
• Develop procedures to respond to food safety emergencies.

Validation, Verification, and Improvement of the FSMS

• Validation involves obtaining evidence that the control measures are effective in controlling the identified hazards.
• Verification confirms that the FSMS is implemented as planned and is effective.
• Verification includes internal audits, sampling and testing, and reviewing records.
• Improvement happens through corrective actions, preventive actions, and management review to continually improve the FSMS.

Relationship with Hazard Analysis and Critical Control Points (HACCP)

• ISO 22000 incorporates the principles of HACCP.
• HACCP provides a systematic approach to identifying, evaluating, and controlling food safety hazards.
• ISO 22000 builds on HACCP by providing a framework for managing the entire food safety system.
• It includes requirements for management responsibility, resource management, and communication.

ISO 22000 Certification Process

• Choose an accredited certification body to conduct the audit.
• To prepare for the audit, implement the FSMS and gather the necessary documentation.
• The certification body will conduct an initial audit to assess the FSMS.
• Address any non-conformities identified during the audit through corrective actions.
• If the FSMS meets the requirements of ISO 22000, the certification body will issue a certificate.
• Surveillance audits are conducted periodically to ensure that the FSMS continues to be effective.
• Re-certification is conducted every three years to renew the certification.

Key Differences Between ISO 22000 and other Food Safety Standards (e.g., BRC, FSSC 22000)

• ISO 22000 sets out the requirements for a food safety management system.
• BRC (British Retail Consortium) and FSSC 22000 (Food Safety System Certification 22000) are schemes that build on ISO 22000 by adding further requirements specific to the food sector.
• ISO 22000 is more generic and can be applied to any organization in the food chain.
• BRC and FSSC 22000 are more specific to food manufacturers and processors.
• FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI).
• BRC has different standards for different sectors of the food industry, such as food manufacturing, packaging, and storage and distribution.

Latest Version of ISO 22000

• ISO 22000:2018 is the latest version of ISO 22000.
• It was published in June 2018 and includes several changes from the previous version (ISO 22000:2005).
• Key changes include the adoption of the High-Level Structure (HLS), a new approach to risk, and clarification of the PDCA cycle.

High-Level Structure (HLS)

• The adoption of the HLS is one of the most significant changes in ISO 22000:2018.
• The HLS is a standardized structure for all ISO management system standards.
• It makes it easier for organizations to integrate multiple management systems, such as quality, environmental, and food safety.

Risk-Based Thinking

• ISO 22000:2018 places a greater emphasis on risk-based thinking.
• It distinguishes between risks at the operational level (HACCP) and risks at the strategic level (business risks).
• Organizations are required to identify and address both types of risks.

The Plan-Do-Check-Act Cycle

• The standard clarifies the application of the PDCA cycle.
• Emphasizes the importance of planning, doing, checking, and acting to continually improve the FSMS.

Communication

• The importance of communication is underlined by the standard.
• Specifically between the organization, its suppliers, customers, and relevant interested parties.

Operation

• Covers the planning, implementation, and control of the processes necessary to deliver safe food products.
• Includes prerequisite programs (PRPs), hazard analysis, and the establishment of a hazard control plan.

Performance Evaluation

• Requires the organization to monitor, measure, analyze, and evaluate the performance of the FSMS.
• Includes internal audits, management review, and other monitoring activities.

Improvement

• Requires the organization to continually improve the effectiveness of the FSMS.
• Includes corrective actions, preventive actions, and the use of lessons learned.

Who Can Use ISO 22000?

• Food manufacturers process and package food products.
• Food retailers include supermarkets, grocery stores, and other businesses that sell food to consumers.
• Food service providers include restaurants, catering companies, and other businesses that prepare and serve food.
• Transportation and storage companies transport and store food products.
• Packaging manufacturers produce packaging materials for food products.
• Equipment manufacturers produce equipment used in the food industry.
• Ingredient suppliers supply ingredients to food manufacturers.

Integrating ISO 22000 with Other Management Systems

• ISO 22000 is designed to be compatible with other ISO management system standards, such as ISO 9001 and ISO 14001.
• Organizations can integrate their FSMS with other management systems to create a comprehensive management system.
• This can help to improve efficiency, reduce costs, and enhance overall performance.