HACCP and ISO 22000:2018 PDF

29/07/2024 HACCP and ISO22000:2018 ISO 22000 : 2018 In essence,...

29/07/2024 HACCP and ISO22000:2018 ISO 22000 : 2018 In essence, HACCP focuses specifically on hazard management at critical points ISO 22000 provides a more comprehensive framework that includes HACCP principles along with other management system elements for overall food safety KKDS Ranaweera FST SJP HACCP and ISO22000:2018 HACCP and ISO22000:2018 HACCP ISO22000:2018 HACCP ISO22000:2018 HACCP focuses ISO22000 is a broader HACCP is a systematic ISO22000 covers a wide specifically on food safety management approach to food safety range of processes identifying and standard that integrates that involves analyzing beyond just CCPs, managing critical points the principles of HACCP hazards, determining including management in the food production with other elements of a critical control points commitment, resource process where hazards food safety management (CCPs), and setting up management, and could occur system. monitoring and continual improvement corrective actions  29/07/2024 HACCP and ISO22000:2018 Food safety in Food Business HACCP ISO22000:2018 1. Protecting People: People may get sick if the food products are not handled carefully HACCP is a food safety ISO22000 incorporates management tool used to requirements for 2. Keeping the Employees and Customers: Keeping prevent, eliminate, or communication, both Customers and Co-workers safe helps make the reduce food safety internally and with industry better place to work and a place where hazards external parties, and customer returns emphasizes the importance of a 3. Preventing Food Safety Errors: Due to food comprehensive food handling errors during industrial operations any safety management food product can become dangerous system Food Safety Management System What is ISO Why FSMS is required? International Standardization Organization (ISO)  Intense farming and processing of food Non-governmental A network of National standards bodies (148 countries)  Increase in meals consumed outside home A bridge between public and private sector  Increase in ready to eat foods An ISO standard  More traveling across the world Voluntary  Increased amount of exotic imported foods Purpose: To facilitate exchange (trade) harmonizing national standards  Increase in number of susceptible people Meet a real need (market driven) Work of experts – outcome is achieved by consensus Specific Auditable Requirement  29/07/2024 The difference between Codex and ISO ISO 9000 series of Standards The Codex Alimentarius is a specific collection of The ISO 9000 family contains these standards: international standards that focus on regulating food ISO 9000:2015: Quality Management Systems - safety in various countries Fundamentals and Vocabulary (definitions) ISO standards provide guidelines for improving Food ISO 9001:2015: Quality Management Systems - Safety Management Systems (FSMS) Requirements ISO 9004:2018: Quality Management - Quality of an Organization - Guidance to Achieve Sustained Success (continuous improvement) ISO 19011:2018: Guidelines for Auditing Management Systems ISO 9000:2015 ISO 9000:2015 ISO 9000:2015 describes the fundamental concepts and Organizations and interested parties seeking to improve principles of quality management which are universally communication through a common understanding of the applicable to the following: vocabulary used in quality management; Organizations  working for quality management system; Organizations performing conformity assessments against Customers seeking confidence in an organization's ability to the requirements of ISO 9001; consistently provide products and services conforming to Providers of training, assessment or advice in quality their requirements; management; Organizations seeking confidence in their supply chain that Developers of related standards. their product and service requirements will be met;  29/07/2024 What are the ISO 9001:2015 standards? What is ISO 9004 2018 standards? ISO 9001 is defined as the international standard The ISO 9004:2018 for businesses looking to improve that specifies requirements for a quality their overall performance. It focuses on 8 key areas: management system (QMS). i. customer satisfaction, Organizations use the standard to demonstrate the ii. leadership, ability to consistently provide products and services iii. engagement of people, that meet customer and regulatory requirements. iv. process management, v. continual improvement, vi. business results, and vii.supplier relationships The difference between ISO 9001:2015 and ISO What is ISO 19011:2018? 19011:2018 What is the purpose of ISO 9001 and ISO 19011? ISO 19011 is an international standard that sets forth guidelines for management systems auditing Both standards aim at building an effective management system that helps organizations ISO 19011 contains guidance on maintain quality services and products. managing an audit program, While ISO 19011 focuses on management systems in the principles of auditing, general the evaluation of individuals responsible for ISO 9001 focuses specifically on quality management managing the audit programs systems  29/07/2024 ISO 9000 Quality Management Principles Customer focus 1.Understand the needs of existing and future customers 2.Align organizational objectives with customer needs and expectations 3.Meet customer requirements 4.Measure customer satisfaction 5.Manage customer relationships 6.Aim to exceed customer expectations 7.Learn more about the customer experience and customer satisfaction Leadership Engagement of people 1.Establish a vision and direction for the organization 1.Ensure that people’s abilities are used and valued 2.Set challenging goals 2.Make people accountable 3.Model organizational values 3.Enable participation in continual improvement 4.Establish trust 4.Evaluate individual performance 5.Equip and empower employees 5.Enable learning and knowledge sharing 6.Recognize employee contributions 6.Enable open discussion of problems and constraints 7.Learn more about leadership 7.Learn more about employee involvement  29/07/2024 Process approach Improvement 1.Manage activities as processes 1.Improve organizational performance and 2.Measure the capability of activities capabilities 3.Identify linkages between activities 2.Align improvement activities 4.Prioritize improvement opportunities 3.Empower people to make improvements 5.Deploy resources effectively 4.Measure improvement consistently 6.Learn more about a process view of work and 5.Celebrate improvements see process analysis tools 6.Learn more about approaches to continual improvement Evidence-based decision making Relationship management 1.Ensure the accessibility of accurate and reliable data 1.Identify and select suppliers to manage costs, 2.Use appropriate methods to analyze data optimize resources, and create value 3.Make decisions based on analysis 2.Establish relationships considering both the short and long term 4.Balance data analysis with practical experience 3.Share expertise, resources, information, and plans 5.See tools for decision making with partners 4.Collaborate on improvement and development activities 5.Recognize supplier successes 6.Learn more about supplier quality and see resources related to managing the supply chain  29/07/2024 What is ISO 14000 What is ISO 22000:2018 ISO 14000 is a set of standards created to help ISO 22000 is an internationally recognized standard organizations minimize the environmental impact of ISO 22000 combines the ISO9001 approach to food their operations safety management and HACCP for the assurance of ISO 14000 is meant to be a step-by-step guide for food safety at all levels. establishing and then achieving environmentally- The standard maps out how an organization can friendly objectives for business practices and demonstrate its ability to control safety hazards to ensure that food is safe. products A management system designed to enable The purpose is to help companies manage processes organizations to control food safety hazards along efficiently while minimizing environmental effects the food chain in order to ensure that food is safe at the time of consumption ISO 22000:2018 ISO 22000 Features; ISO 22000 sets out the requirements for a food safety  First global food safety standard management system and can be certified to it  Harmonizes the voluntary international standards ISO 22000 maps out what an organization needs to do to demonstrate its ability to control food safety  Employs proven management system principles hazards in order to ensure that food is safe  Enables a common understanding of what a food But, ISO 22000 does not regulate product quality safety management system is ISO 22000 intends for - Consumer protection  29/07/2024 ISO 22000 What is ISO 22000 in simple words? Some examples of organizations that applies ISO 22000 are: ISO 22000 is an internationally recognized standard a. Farmers' and livestock organizations that combines the ISO 9001 approach to food safety b. Cleaning organizations management and HACCP for the assurance of food c. Transport organizations safety at all levels Four major elements of ISO 22000  The standard maps out how an organization can ISO 22000 ensures food safety by amalgamating the demonstrate its ability to control safety hazards to following widely recognized four key elements: ensure that food is safe i. Interactive communication, An advantage of the ISO 22000 standard is  Build ii. Management of systems, confidence or trust iii. Prerequisite programmes, and iv. The guidelines of the HACCP Part of prerequisites of ISO 22000: History about ISO a. Cleaning and disinfection ISO began in 1926 as the International Federation of the National Standardizing Associations (ISA) b. Energy supply It was suspended in 1942 during World War II, but c. Good food handling practices after the war ISA was approached by the recently formed United Nations Standards Coordinating Committee (UNSCC) with a proposal to form a new ISO 22000 sets out the requirements to be met global standards body throughout the process to the final consumer In October 1946, ISA and UNSCC delegates from 25 The last phase of HACCP (but not least important) countries met in London and agreed to join forces to step is record-keeping - a complete documentation of create the new International Organization for the plan and procedures. Standardization The new organization officially began operations in February 1947.  29/07/2024 ISO 22000 - Key Objectives ISO 22000 - Key Objectives Key Objectives of ISO 22000 d. Integration of Food Safety Principles ISO 22000 sets out the requirements for a food safety e. Enhance Customer Confidence management system and can be certified to it f. Improve Communication It maps out what an organization needs to do to g. Continuous Improvement demonstrate its ability to control food safety hazards in order to ensure that food is safe. h. Traceability and Transparency Key Objectives of ISO 22000  i. Reduce Foodborne Illnesses a. Ensure Food Safety j. Facilitate International Trade b. Compliance with Legal Requirements c. Establish a Systematic Approach Plan-Do-Check-Act (PDCA) cycle Plan-Do-Check-Act Cycle of ISO 22000 The PDCA cycle is a fundamental concept in quality PDCA model can be applied to the entire FSMS as management and is also integral to ISO 22000 well as each of its components The PDCA is focused on food safety management The PDCA method consists of the following steps: The PDCA cycle plays a crucial role for several reasons Plan — Define the goals of the FSMS and its a. Continuous Improvement procedures, allocate the necessary resources, and b. Risk Management identify and manage opportunities and hazards c. Monitoring and Measurement d. Corrective and Preventive Actions e. Documentation and Traceability f. Compliance with ISO Standards g. Adaptation to Change  29/07/2024 Plan-Do-Check-Act Cycle of ISO 22000 Plan - first step in the PDCA process The PDCA method consists of Four steps One of its main objectives of Plan stage is to identify any problems or issues, and the other is to find opportunities for improvement During this stage, it is important to clearly define the problems and opportunities, set goals and objectives, and develop a plan of action A well-thought and well-designed plan increases the chances of success and effectiveness Do – Second step in the PDCA process Check – Third step in the PDCA process After careful planning, follow all the steps outlined in In the “Check” step, results are analyzed the Plan step and put the plan into action It involves monitoring and evaluating the actions “Do” stage may involve many changes in processes, taken in the Do step training of personnel, etc It is used to determine the effectiveness of the plan It is important to apply these changes on small scales and to avoid recurring mistakes as it is easier to control their effectiveness During “Check” step, results are compared to the During “Do” stage, implementers should also collect objectives and goals set during the Plan step data that helps to control, monitor, and measure the And they are evaluated to identify areas of process results based on the prior set parameters improvement.  29/07/2024 Act – Fourth step in the PDCA process PDCA flow chart for ISO22000 The “Act” step is the final stage where organizations implement the effective solution evaluated in the Check step The goal of the “Act” step is to ensure continuous improvement and learning in the problem-solving process During the “Act” step, organizations review the results from the Check step, identify gaps between actual and desired outcomes, and modify the solution if needed Afterward, they implement the modified plan and monitor its effectiveness PDCA flow chart for ISO22000 Key Benefits of the PDCA Cycle  29/07/2024 Introduction (Cont.) ISO 22000:2018 employs the process approach which Organizational risk management incorporates the Plan-Do-Check-Act (PDCA) cycle and Risk is the effect of uncertainty, and risk-based thinking any such uncertainty can have incorporates Plan-Do-Check-Act positive or negative effects Process (PDCA) Cycle Approach Risk- employs ISO 22000 : 2018 based  Hazard analysis — Operational Risk - Based thinking processes Thinking Customer focus Leadership  HACCP can be considered as the Engagement of people necessary measures to prevent Interactive communication hazards or reduce hazards to Process approach System management Prerequisite programmes Improvement acceptable levels to ensure food is HACCP principles Evidence based decision making safe at the time of consumption Relationship management Addressing risks Based on HACCP principles Effectiveness of FSMS Necessary measure to ; Prevent hazards or Achieving Preventing Reduce hazards to improved negative an acceptable level results effects  29/07/2024 PLAN DO CHECK ACT INTRODUCTION (CONT.) PLAN Process approach Context of the organization PDCA cycle ? Leadership Planning for the QMS Support Plan DO Context of the Check Operation Do organization Operation Performance Act CHECK Leadership Evaluation Improvement Planning Performance evaluation Support ACT Improvement Introduction Introduction (Cont.) What is ISO ? Potential benefits Can help to improve its overall performance in food safety. a) The ability to consistently provide safe foods and products and services that meet customer and In this document, the following verbal forms are applicable statutory and regulatory requirements; used: b) Addressing risks associated with its objectives; Shall c) The ability to demonstrate conformity to specified Should FSMS requirements. May Can  29/07/2024 What food businesses were looking for ? Plan-Do-Check-Act (PDCA) cycle Better planning, less post-process verification PDCA cycle is used for - Continuous improvement More efficient & dynamic hazard control PDCA cycle can be considered as a project planning Systematic management of prerequisite programs tool. Better documentation PDCA cycle and be used for starting a new project Communication among trade partners aimed at improvement Resource optimization (internally & along food chains) There are 10 clauses 10 clauses of ISO 22000:2018 FSMS What are these 10 clauses Clause # 1 – Scope There are 10 clauses Clause # 2 – Normative References ISO22000:2018 consists of 10 clauses that outline the Clause # 3 – Terms and Definitions requirements for establishing, implementing, Clause # 4 – Context of the Organization maintaining, and continually improving a food safety Clause # 5 – Leadership management system (FSMS) Clause # 6 – Planning These 10 clauses are organized in a logical sequence Clause # 7 – Support to help organizations effectively manage food safety Clause # 8 – Operation risks and ensure the safety of food products Clause # 9 - Performance Evaluation throughout the entire food supply chain Clause # 10 - Improvement  29/07/2024 Clause # 1 – Scope 1 Scope Position in the food Chain Indicate which of the following manufacturing/service The scope specifies what the standard covers in activities are supposed to cover by your Food Safety Management System terms of food safety It defines the limits of the standard's application and Farming of Animals for Meat/ Milk/ Eggs/ Honey outlines what the standard covers in terms of food Farming of Fish and Seafood safety Farming of Plants (other than grains and pulses) Essentially, it clarifies that ISO 22000 is applicable to Farming of Grains and Pulses any organization involved in the food supply chain, Processing of perishable animal products from producers and processors to distributors and Processing of perishable plant products retailers, regardless of size or complexity. Processing of perishable animal and plant products (mixed products) Clause # 2 – Normative References Clause # 3 – Terms and Definitions Need to list normative references Terms and Definitions emphasize the importance of Normative references are documents that provide a common language in food safety. additional guidance and information relevant to ISO Explain how the four phases - Plan, Do, Check and 22000 Act apply to food safety. These references help in interpreting and This is crucial for ensuring a common understanding implementing the standard effectively of terminology within the food industry and among Users of ISO 22000 may need to consult these organizations implementing the standard references for a comprehensive understanding of Having clear and standardized definitions helps in food safety management. effective communication and compliance.  29/07/2024 Clause # 4 – Context of the Organization Context of the Organization requires organizations to consider the context in which they operate This includes understanding their internal and external issues that can affect food safety Organizations must identify interested parties (stakeholders), their needs, and relevant legal and regulatory requirements The purpose is to establish a foundation for the FSMS that aligns with the organization's goals and objectives. Clause # 5 – Leadership Clause # 6 - Planning Clause 5 emphasizes the importance of leadership in Clause 6 involves planning the FSMS. food safety Planning requires organizations to set food safety Top management is required to demonstrate objectives and develop plans to achieve them commitment to the FSMS by defining food safety Risk assessment and risk management are critical policies, objectives, and responsibilities components, helping organizations identify potential They should provide the necessary resources and hazards, assess their significance, and implement ensure the integration of the FSMS into the controls to manage them effectively. organization's processes.  29/07/2024 Clause # 7 - Support Clause # 8 - Operation Clause 7 focuses on support which is necessary for Clause 8 discusses the operational planning and ISO 22000 compliance, including resources, control related to food safety. competence, and awareness (support for the FSMS) Clause 8 focuses on the operational aspects of the Support includes ensuring that the organization has FSMS the necessary resources, competence (knowledge and It outlines the requirements for planning and skills), awareness of food safety issues, controlling processes directly related to food safety. communication channels, and documented information (procedures, records) to support the This includes areas such as hazard control, effective operation of the FSMS. establishing operational prerequisites programs (PRPs), and developing and maintaining the HACCP plan. Clause # 9 - Performance Evaluation Clause # 10 - Improvement Performance Evaluation is about monitoring, Clause 10 focuses on continual improvement. measuring, analyzing, and evaluating the FSMS's Continual improvement requires organizations to, performance Take corrective actions when non-conformities or Organizations need to establish processes to assess deviations are identified, and analyze their food safety performance, including, Continually improve the effectiveness of the FSMS, Internal audits, and Management reviews, and Respond to changes in circumstances or information that could impact food safety. Evaluating compliance with food safety objectives and legal requirements  29/07/2024 FSMS principles The requirements for a FSMS Interactive communication System management FOOD SAFETY Prerequisite programmes Hazard analysis and critical control point (HACCP) principles. MANAGEMENT SYSTEM ISO management system standards Customer focus; CERTIFICATION Leadership; SCHEME Engagement of people Process approach; Improvement Evidence-based decision making Relationship management ISO 22000 – Outline – Basic version What are these 10 clauses Section 1 – Scope (Position in the food Chain) Clause # 1 – Scope Section 2 – Normative Reference Clause # 2 – Normative References Section 3 – Terms & Definitions Clause # 3 – Terms and Definitions Section 4 – Food Safety Management System Clause # 4 – Context of the Organization Section 5 – Management Responsibility Clause # 5 – Leadership Section 6 – Resource Management Clause # 6 – Planning Section 7 – Planning & Realization of Safe Products Clause # 7 – Support Section 8 – Verification, Validation & Improvement Clause # 8 – Operation Clause # 9 - Performance Evaluation Clause # 10 - Improvement  29/07/2024 1 Scope Position in the food Chain Indicate which of the following manufacturing/service activities are supposed to cover by your Food Safety Management System Farming of Animals for Meat/ Milk/ Eggs/ Honey Farming of Fish and Seafood Farming of Plants (other than grains and pulses) Farming of Grains and Pulses Processing of perishable animal products Processing of perishable plant products Processing of perishable animal and plant products (mixed products) 2 Context of the organization Define the Processing Step 2.1 Understanding the organization and its context 2.2 Understanding the needs and expectations of interested parties 2.3 Determining the scope of the Food Safety Management System 2.4 Has the organization established, implemented, maintained, updated and continually improve a FSMS, including the processes needed and their interactions, in accordance with the requirements of this document?  29/07/2024 3. Leadership 3.1 Leadership and commitment 3.2 Policy (Establishing the food safety policy) 4. Context of the organization - Planning 4.1 Understanding the organization and its context 4.2 Understanding the needs and expectations of interested parties 4.3 Determining the scope of the food safety management system 4.4 Food safety management system  29/07/2024 5. Leadership 6. Planning 5.1 Leadership and commitment 6.1 Actions to address risks and opportunities 5.2 Policy 6.2 Objectives of the food safety management system 5.3 Organizational roles, responsibilities and and planning to achieve them authorities 6.3 Planning of changes 7. Support 8. Operation 8.1 Operational planning and control 7.1 Resources 8.2 Prerequisite programmes (PRPs) 8.3 Traceability system 7.2 Competence 8.4 Emergency preparedness and response 7.3 Awareness 8.5 Hazard control 7.4 Communication 8.6 Updating the information specifying the PRPs and the hazard control plan 7.5 Documented information 8.7 Control of monitoring and measuring 8.8 Verification related to PRPs and the hazard control plan 8.9 Control of product and process nonconformities  29/07/2024 9. Performance evaluation 9.1 Monitoring, measurement, analysis and evaluation 9.2 Internal audit 9.3 Management review 10. Improvement 10.1 Nonconformity and corrective action 10.2 Continual improvement 10.3 Update of the food safety management system  29/07/2024 Contents (2)- the annexes Annex A – classification of food chain categories (Normative) Annex B – minimum audit time (Normative) Annex C – required food safety management system (FSMS) competence (Normative) Annex D – Guidance on Generic certification functions (Informative) Annex E – food safety management systems and product certification (Informative) 2 Potential of ISO 22000 Seeking international coherence among many GMPs DS 3027 Aldi system Kraft food system GFSI Guide M&S system ISO 14001 EFSIS Eurepgap FAMI-QS ISO 9001 IFS Thank you GMP standard for Corrugated & BRC-IoP Solid Board AG 9000 Friesland Coberco FSS Dutch HACCP BRC-Food SQF GMP GTP Nestlé NQS GMO McDonalds system Irish HACCP 29/07/2024  14/08/2024 What is Food Safety System Certification Food Safety System (FSSC) 22000? FSSC 22000 is a food safety certification scheme Certificate (FSSC) based on the existing internationally recognized 22000 standard ISO 22000 and complemented by technical standards, such as KKDS Ranaweera a. ISO TS 22002-1 for food manufacturing and b. ISO TS 22002-4 for packaging manufacturing FST It is also fully consistent with other standards, such SJP as ISO 9001 and ISO 14001 Principles of FSSC 22000 FSSC 22000 has three components The principles of FSSC 22000 are based on a combination of the a. ISO 22000 standard (FSSC 22000 is based on ISO 22000 and HACCP is critical for FSSC 22000 compliance - ISO 22000 is comprised of all seven HACCP principles) b. Sector-specific prerequisite programs (PRPs) - To support the establishment of a food safety management system – e.g., ISO/TS 22002-1 for food manufacturing c. Additional FSSC 22000 requirements. Role of PRPs in FSSC 22000 - to support the establishment of a Food Safety Management System Primary focus of the FSSC 22000 standard  Food safety Sector-specific prerequisite program (PRP) used in FSSC 22000 – e.g., ISO/TS 22002-1 for food manufacturing  14/08/2024 Why prerequisite programs (PRPs) HACCP applications Necessary for maintaining a hygienic environment th’roout the food chain PRPs include …. Sanitation Pest control Personal hygiene Facility maintenance Allergen management Management system ISO Technical Specification for FSSC 22000 FSSC 22000 requires Organizations to establish and Food manufacturing (ISO 22002-1) maintain a comprehensive FSMS that complies with Catering (ISO 22002-2) ISO 22000 standards Farming of animals (ISO 22002-3) FSSC 22000 includes … Food packaging manufacturing (ISO 22002-4) Defining food safety policies Food and feed for animals (ISO 22002-6) Establishing objectives Retail and supermarkets (PAS 221) Conducting regular audits and reviews & PAS (Publicly Available Specification) 221 specifies Continually improving requirements for establishing, implementing and maintaining PRPs to assist in controlling food safety risks in retail  14/08/2024 PDCA flow chart for ISO22000 Ten clauses of ISO 22000 Important points about FSSC 22000 Clause # 1 – Scope Which clause in FSSC 22000 focuses on continuous Clause # 2 – Normative References improvement? - Clause # 10 - Improvement Clause # 3 – Terms and Definitions Which clause in FSSC 22000 focuses on the Clause # 4 – Context of the Organization requirements for management commitment? Clause # 5 – Leadership Benefit of implementing FSSC 22000 - Reduced risk Clause # 6 – Planning of foodborne illnesses Clause # 7 – Support FSSC 22000 is intended for food manufacturers and Clause # 8 – Operation organizations involved in the food supply chain Clause # 9 - Performance Evaluation Clause # 10 - Improvement  14/08/2024 Food Safety System Certification 22000 FSSC 22000 Certification FSSC 22000 is specifically designed to ensure the More than a process change, FSSC 22000 is a fully safety of food products throughout the entire food integrated Food Safety and Quality System across the supply chain, from primary production to entire supply chain from vendors to consumers manufacturing, distribution, and retail. Fully recognized by the Global Food Safety Initiative FSSC 22000 provides a comprehensive framework (GFSI) for establishing, implementing, and maintaining a food safety management system (FSMS) Key principles of FSSC 22000 Key principles of FSSC 22000 A. Management Commitment and Responsibility B. Food Safety Policy Leadership and Commitment - Top management Policy Development - Organizations must establish, must demonstrate leadership and commitment by implement, and maintain a food safety policy that establishing a food safety policy, defining roles and outlines their commitment to food safety. responsibilities, and providing necessary resources. Communication - The policy should be Continuous Improvement - The management is communicated to all employees, ensuring awareness responsible for continuously improving the food and understanding at all levels. safety management system.  14/08/2024 Key principles of FSSC 22000 Key principles of FSSC 22000 C. Hazard Analysis and Critical Control Points (HACCP) D. Prerequisite Programs (PRPs) Hazard Analysis - Organizations must conduct a PRP Implementation - Organizations must establish hazard analysis to identify potential food safety and maintain PRPs that create a safe environment hazards throughout the food supply chain Critical Control Points (CCPs) - Based on the hazard These programs vary depending on the sector (e.g., food manufacturing, packaging) analysis, CCPs must be identified, and control measures should be implemented to manage these Sector-Specific Requirements - PRPs are based on critical points sector-specific standards, such as ISO/TS 22002-1 for food manufacturing Key principles of FSSC 22000 – PRPs Key principles of FSSC 22000 – PRPs More examples of sector-specific standards More examples of sector-specific standards 1. Food Manufacturing (ISO/TS 22002-1) TS – Technical Standards 1. Food Manufacturing (ISO/TS 22002-1) Construction and Layout of Buildings - Facilities must be Pest Control - A comprehensive pest control program must designed to minimize contamination risks, with proper be implemented to prevent pests from contaminating food segregation of raw materials, processing areas, and finished products. products. Waste Management - Systems must be in place for the safe Workplace Environment - Establishments must maintain collection, storage, and disposal of waste to prevent appropriate environmental conditions, such as temperature contamination of food products. and humidity control, to prevent contamination. Equipment - Equipment must be designed and maintained to ensure it does not become a source of contamination. Regular cleaning and maintenance schedules are essential.  14/08/2024 Key principles of FSSC 22000 – PRPs Key principles of FSSC 22000 – PRPs 2. Food Packaging Manufacturing (ISO/TS 22002-4) 2. Food Packaging Manufacturing (ISO/TS 22002-4) Material Control - Raw materials used in packaging Air Quality - The air quality in production areas must be production must be controlled to ensure they do not controlled to prevent airborne contamination of packaging introduce contaminants into the packaging that could affect materials. food safety. Storage and Transportation - Packaging materials must be Hygiene Practices - Personal hygiene practices specific to stored and transported in conditions that prevent packaging production must be established, including the use contamination and maintain their integrity. of protective clothing and hand washing protocols. Cleaning Procedures - Specific cleaning and sanitation procedures for packaging equipment must be established to prevent contamination. Key principles of FSSC 22000 – PRPs Key principles of FSSC 22000 – PRPs 3. Catering (ISO/TS 22002-2) 3. Catering (ISO/TS 22002-2) Facility Layout and Design - Catering facilities must be Allergen Management - Procedures must be in place to designed to prevent cross-contamination between raw and manage allergens, including clear labeling of foods and cooked foods, with separate preparation areas for different avoiding cross-contact during food preparation. food types. Cleaning and Disinfection - Regular cleaning and Temperature Control - Strict temperature control must be disinfection schedules must be implemented, with particular maintained for the storage, preparation, and serving of food focus on high-risk areas such as cutting boards, utensils, and to prevent bacterial growth. preparation surfaces. Personal Hygiene - Catering staff must follow strict personal hygiene practices, including handwashing, wearing clean uniforms, and covering hair.  14/08/2024 Key principles of FSSC 22000 – PRPs Key principles of FSSC 22000 – PRPs 4. Animal Food Production (ISO/TS 22002-6) 4. Animal Food Production (ISO/TS 22002-6) Feed Ingredient Control - All feed ingredients must be Storage Conditions - Feed and raw materials must be stored sourced, stored, and handled in a manner that prevents under conditions that prevent contamination, spoilage, or contamination. degradation. Biosecurity Measures - Facilities must implement biosecurity Traceability - Systems must be in place to ensure the measures to prevent the introduction and spread of disease, traceability of all ingredients and products throughout the including controlled access to production areas. production process. Water Supply - The water used in animal food production must be safe and free from contaminants that could affect the health of the animals or the safety of the food product. Key principles of FSSC 22000 – PRPs Key principles of FSSC 22000 – PRPs 5. Transport and Storage (ISO/TS 22002-5) 5. Transport and Storage (ISO/TS 22002-5) Vehicle Cleanliness - Vehicles used for transporting food Pest Control - Storage facilities must have effective pest products must be clean and sanitized to prevent control measures in place to protect stored food from contamination. contamination. Temperature Control - Temperature-controlled transport Traceability and Documentation - Accurate records must be must be maintained to ensure the safety of perishable goods. kept for all products in storage and transport to ensure Loading and Unloading Procedures - Procedures must be traceability. established to prevent contamination during loading and unloading, including the use of protective coverings and clean handling equipment.  14/08/2024 Key principles of FSSC 22000 – PRPs Key principles of FSSC 22000 – PRPs 6. Retail and Wholesale (ISO/TS 22002-3) 6. Retail and Wholesale (ISO/TS 22002-3) Facility Hygiene - Retail and wholesale outlets must maintain high standards of hygiene in Stock Rotation - Procedures such as areas where food is stored, displayed, or FIFO (First In, First Out) must be used to prepared. ensure older stock is sold first, reducing the risk of selling expired or Temperature Control - Refrigeration and deteriorated food. freezing equipment must be regularly monitored and maintained to ensure that food is stored at Customer Handling - Guidelines must be safe temperatures. in place to prevent contamination from customer handling of food products, Product Labeling - Clear and accurate labeling of including the use of protective packaging food products is essential to provide consumers and hygiene signage. with information on allergens, expiration dates, and handling instructions. Key principles of FSSC 22000 Key principles of FSSC 22000 E. Documentation and Record Keeping F. Internal Audits Document Control - The FSMS system must be Audit Program - Organizations must establish an documented, including the food safety policy, internal audit programme to assess the effectiveness procedures, and records of the FSMS Record Keeping - Organizations must maintain Corrective Actions - When non-conformities (NC) are accurate records to demonstrate compliance with identified, corrective actions must be taken to food safety requirements and facilitate traceability prevent recurrence  14/08/2024 Key principles of FSSC 22000 Key principles of FSSC 22000 G. Management Review H. Corrective Actions and Continual Improvement Regular Reviews - Top management must regularly Non-Conformity Management - Organizations must review the FSMS to ensure its continued suitability, establish procedures to handle non-conformities, adequacy, and effectiveness implement corrective actions, and prevent Review Inputs and Outputs - The management recurrence. review should consider inputs such as audit results, Continuous Improvement - The system should be feedback, and performance data, and result in continuously improved based on the outcomes of outputs such as decisions on improvements internal audits, management reviews, and other Inputs Outputs monitoring activities. Key principles of FSSC 22000 Key principles of FSSC 22000 I. Communication J. Traceability and Recall Procedures Internal Communication - Organizations must Traceability System - A traceability system must be in ensure effective communication regarding food place to track products through the supply chain safety requirements and responsibilities within the Recall Plan - Organizations must establish and organization maintain a recall plan to effectively manage product External Communication - Communication with recalls in case of food safety incidents. external parties, including suppliers and customers, must be managed to ensure food safety throughout the supply chain.  14/08/2024 Recall incidences Recall incidences Tyson Foods (US) - Chicken Recall (2021) Blue Bell Ice Cream (Brenham, Texas) – Reason: Listeria contamination Listeria Contamination (2015) Details: Tyson Foods recalled nearly 8.5 million Reason: Listeria contamination pounds of ready-to-eat chicken products due to Details: Blue Bell Creameries recalled all its products potential contamination with Listeria after they were linked to an outbreak of Listeria that monocytogenes resulted in three deaths The recall was initiated after a few cases of illness This led to a significant loss in sales and a shutdown were reported, including one fatality. of their facilities for cleaning and improvements. Recall incidences Recall incidences Nestlé USA - Cookie Dough Recall (2009) Dole - Salad Recall (2016) Reason: E. coli contamination Reason: Listeria contamination Details: Nestlé USA recalled its Toll House cookie Details: Dole recalled packaged salads produced at its dough products after reports of E. coli O157 Springfield, Ohio, plant after they were linked to a infections were linked to the consumption of raw Listeria outbreak that resulted in 33 hospitalizations cookie dough and 4 deaths The recall involved about 3.6 million packages The contamination was traced back to the facility's equipment  14/08/2024 Key objectives and intended purposes of FSSC 22000 Key objectives and intended purposes of FSSC 22000 Ensuring Food Safety Compliance with Regulatory Requirements FSSC 22000 aims to prevent, control, and mitigate Meeting Customer Requirements food safety hazards at every stage of the food Enhancing Brand Reputation production process Facilitating Market Access FSSC 22000 provides guidelines and requirements for identifying potential hazards, implementing control measures, and monitoring food safety FSSC 22000 certification is recognized globally and practices to minimize risks of contamination. is endorsed by the Global Food Safety Initiative (GFSI) Global Food Safety Initiative (GFSI) The Global Food Safety Initiative is a business-driven initiative for the development of food safety Differences between management systems to ensure food facilities are processing safe food for consumers FSSC 22000 The GFSI oversees and approves different auditing platforms as meeting their criteria and This criterion provides a universal gold-standard of ISO 22000 recognition to specific food safety audits  14/08/2024 Differences between FSSC 22000 and ISO 22000 Differences between FSSC 22000 and ISO 22000 ISO 22000 and FSSC 22000 are both food safety ISO 22000 is a generic food safety management standard management systems, but there are key differences between developed by the International Organization for the two: Standardization FSSC 22000 (Food Safety System Certification) and ISO 22000 outlines requirements for any organization in the ISO 22000 (International Organization for Standardization) food chain, regardless of its size or position Both standards related to food safety management systems, FSSC 22000 is a more specific standard that incorporates but they have some key differences ISO 22000 requirements but adds additional requirements specific to the food manufacturing sector ISO 22000 provides a framework for managing food safety hazards in the food supply chain. FSSC 22000 is recognized by the Global Food Safety Initiative (GFSI) and is often preferred by food manufacturers seeking certification Differences between FSSC 22000 and ISO 22000 Differences between FSSC 22000 and ISO 22000 Certification Scheme Additional Requirements ISO 22000 is a standalone standard, and certification is ISO 22000 provides a framework for implementing a food obtained directly through certification bodies accredited by safety management system based on the principles of HACCP ISO FSSC 22000 incorporates ISO 22000 requirements but also FSSC 22000 operates under a certification scheme that includes additional requirements specific to prerequisite includes ISO 22000 requirements along with additional programs (PRPs) and food safety management systems. requirements Certification is achieved through certification bodies accredited by the Foundation for Food Safety Certification  14/08/2024 Differences between FSSC 22000 and ISO 22000 ISO 22000 vs FSSC 22000 Recognition Applicability ISO 22000 is recognized internationally and can be ISO 22000 is applicable to organizations of all sizes implemented by any organization in the food chain and at all stages of the food supply chain, including FSSC 22000 is also internationally recognized and is farms, food processors, and packaging manufacturers endorsed by the Global Food Safety Initiative (GFSI), making it particularly attractive to food manufacturers seeking GFSI FSSC 22000 is primarily designed for food certification. manufacturers and covers a broader range of activities, including the manufacturing of food packaging and ingredients. Differences between FSSC 22000 and ISO 22000 ISO 22000 vs FSSC 22000 Integration with Other Standards Scope ISO 22000 can be easily integrated with other ISO 22000 primarily focuses on food safety management system standards such as ISO 9001 management and outlines the general requirements (Quality Management) and ISO 14001 for any organization in the food industry to (Environmental Management). implement a food safety management system. FSSC 22000 can also be integrated with other FSSC 22000 also focuses on food safety but is more management system standards but may require specific and covers food safety and quality additional considerations due to its specific management requirements for food safety management. FSSC 22000 integrates ISO 22000 with additional requirements related to prerequisite programs (PRPs) and food quality.  14/08/2024 ISO 22000 vs FSSC 22000 ISO 22000 vs FSSC 22000 – in short Additional Requirements: ISO 22000 is not recognized by GFSI. ISO 22000 primarily focuses on the core elements of FSSC 22000 is recognized by GFSI. food safety management Global Food Safety Initiative (GFSI) is coordinated by It provides a foundation but does not include specific The Food Business Forum, a global food network requirements related to food quality made up of approximately 400 retailers and FSSC 22000 includes additional requirements related manufacturers worldwide to food quality management, such as product GFSI provides a framework for benchmarking food specifications and food safety culture safety management schemes ISO 22000 is broad in scope. ISO 22000 and FSSC 22000 ISO 22000 and FSSC 22000 FSSC has a more limited scope PAS 220 is a PRP which has a new name: ISO/TS Current scopes included are: farming, perishable 22002-1 animal products, food processing, feed production, Prerequisite programs are programs and practices put food ingredients and food packaging material in place to address the role the production manufacturing. environment plays in producing safe food products. FS22000 is a Food Safety Certification Scheme that ISO/TS 22002-1 specifies requirements for establishing, implementing and maintaining PRP to assist in controlling uses ISO 22000 and PAS 220 food safety hazards in the food manufacturing processes of PAS (Publicly Available Specification) 220 is a PRP the food supply chain. which has a new name: ISO/TS 22002-1 TS – Technical Standards  14/08/2024 Requirements of ISO/TS 22002-1 (PAS 220) Requirements of ISO/TS 22002-1 (PAS 220) Prerequisite programs in ISO/TS 22002-1 include PRP programs in ISO/TS 22002-1 (contd.) requirements for: 9. Pest control 1.Construction and layout of building 10.Personnel hygiene and employee facilities 2.Layout of premises and workspace 11.Rework 3.Utilities – air, water, energy Rework shall be stored and handled to maintain the 4.Waste disposal product safety, quality, traceability and regulatory compliance. 5.Equipment suitability, cleaning and maintenance 12.Product recall procedures 6.Management of purchased material 13.Warehousing 7.Measures for prevention of cross contamination 14.Product information 8.Cleaning and sanitizing 15.Food defense, biovigilance and bioterrorism FS22000 or ISO 22000? If we are implementing ISO 22000, we will need: Manufacturers can choose ISO 22000 or FS22000 ISO 22000:2018 Food safety management systems – If customers want a Global Food Safety Initiative Requirements for any organization in the food chain registration scheme then it is needed to use International Organization for Standardization FS22000 FSSC 22000 Part I – Requirements for organizations Manufacturers will need to evaluate your market and determine which standard is most appropriate that require certification FS22000 applies only to food manufacturer, so if And ONE of the following: you are not a manufacturer, you will use ISO 22000 ISO/TS 22001-1 Prerequisite programmes on food safety – Part 1: Food manufacturing (if you are a food manufacturer/processor) ISO/TS 22001-4 Prerequisite programmes on food safety – Part 4: Food packaging manufacturing (if you manufacture packaging for food products  14/08/2024 If we are implementing FSSC 22000 we will need: ISO 22000:2018 Food safety management systems – Requirements for any organization in the food chain International Organization for Standardization FSSC 22000 Part I – Requirements for organizations that require certification Thanks And ONE of the following: ISO/TS 22001-1 Prerequisite programmes on food safety – Part 1: Food manufacturing (if you are a food manufacturer/processor) ISO/TS 22001-4 Prerequisite programmes on food safety – Part 4: Food packaging manufacturing (if you manufacture packaging for food products  14/08/2024 What is BRC certificate? The BRC standard is essential to a food processing British Retail Consortium company In the food industry, a company with a BRC (BRC) certificate certificate offers a supplier strong guarantees regarding food safety, traceability and quality Read this article if you are you looking for more KKDS Ranaweera information about the content of or obtaining a BRC FST certificate. SJP British Retail Consortium certificate BRC Audit What does a BRC audit involve? In 2003 this professional association of distributors If a company wants to get the company BRC-certified, set a specific standard for better food safety and the an independent party will carry out a BRC audit control of food products More than 300 points are checked at the company The international standard set out by the BRC can be both on paper and physically on the work floor monitored by a third independent party (the certifying organisation) at your company The company can be awarded the BRC certificate based on the number of points for which you score These requirements are regularly evaluated to sufficient to good. correspond with market developments and changes in laws and regulations. The highest standard is the BRC A-grade. You can be awarded this if there are no remarks for at most 10 of the 300 points.  14/08/2024 BRC Audit – Annually audited What does the BRC focus on? BRC certification valid for ONE year This is because the standard can be changed over the The BRC Food standard focuses on food quality and years safety management for food manufacturers Hence account must be taken of laws and regulations, It is based on guidelines like, and developments in the food industry market GMP This makes the BRC certificate a leading standard in HACCP the food industry Industry best practices BRC Audit – Annually audited BRC Audit – Annually audited BRC Global Standards Product control Standards at the establishment The process is assessed for the design, packaging, Requirements regarding the equipment, inspection and release of products maintenance, social spaces and the risk of Allergen management and claims guarantees are also contamination are included in the assessment of the looked at. standards at the establishment. The food safety and quality management system This aspect is based on the ISO 9001 certificate There are checks concerning product specifications, supplier inspections, traceability, etc  14/08/2024 BRC Audit – Annually audited BRC Audit – Annually audited Food safety plan - HACCP Process/Operational control To secure the BRC certificate there must be an HACCP This is achieved by carrying out documented plan in place procedures and work instructions, for example. Involvement of senior management (commitments) Personnel It is important that senior management is fully involved Qualified and competent personnel is needed Personal hygiene and training are at the heart of this aspect Investment in hygiene stations, hand disinfection systems and hand wash basins Thanks