ISO 22000 Food Safety Management System
ISO 22000:2018 is a food safety management system (FSMS) — Requirements for any organization in the food chain.
ISO 22000 is a management system standard published by International Organization for Standardization (ISO).
ISO 22000 prescribes and defines what measures and actions should be taken by organizations involved directly or indirectly in the food chain to demonstrate their ability to control food safety hazards in order to provide safe food and services that meet the food safety requirements of all parties involved: customers, end users and the food safety regulators.
Because ISO 22000 requires that all food hazards that could reasonably be expected to occur in the food chain, including those that may be associated with the types of processes, facilities and equipment used, be identified and assessed, organizations use this International Standard to plan, implement, operate, maintain and continually improve FSMS to provide products and services that are fit and safe, for their intended use.
ISO 22000 specifies the requirements covering the following elements:
- Interactive communication;
- System management;
- Prerequisite programs; and
- 7 principles of HACCP.
As with other International Standards, all requirements of ISO 22000 standard are generic and apply to all organizations in the food chain of any size and structure:
- Any organisation producing or manufacturing feed.
- Any organisation producing or manufacturing animal food.
- Any organisation or harvester of wild plants and animals.
- Any farmers.
- Any organization producing or manufacturing food ingredients.
- Any organization producing or manufacturing food.
- Any organization in food retailing or food outlets.
- Any organization providing:
- food services;
- catering services;
- cleaning and sanitation services; and
- transportation, storage and distribution services.
- Any organization supplies:
- packaging materials;
- cleaning and disinfectants; and
- other food contact materials.
- Any kind of organization for which ISO 22000 implementation may be a legal or contractual requirement.
- Any organization that wants to establish, implement, operate, and maintain a food safety management system.
- You do not want to directly or indirectly affect the safety of food that cause foodborne illness or health problem arising from:
- food contaminants;
- pesticide exposure;
- FSMS effects;
- wrong handling and storing; or
- any unhygienic measures.
- Consumers are becoming more conscious of proper food hygiene measures and want to make absolutely certain that the food products they buy and consume won’t put them at risk of foodborne illness. You need to make sure that your business is a respected one with a solid reputation for being safe and ISO 22000 instils this trust.
- ISO 22000 demonstrates to your customers, suppliers and external stakeholders that you are committed to being a food safety-conscious organisation, which can inspire both increased sales, as well as overcoming regulatory barriers to entry for certain projects or businesses.
- Regulators and customers alike are increasingly demanding food safety be taken into account by the organisation they are purchasing from or working with. In the absence of a food safety management system, you risk losing customers to competitors that see the value in showing their customers they have an internationally-recognised framework of the food safety management system.
- You may face the risks and lost opportunities involved with not having an ISO 22000 food safety management system in place and risk being known as the organisation that doesn’t take food safety concerns onboard as you operate.
- You will potentially be eligible for more lucrative, large scale both government and private sector contracts that are only offered to organisations that can provide proof of their commitment to food safety and who can meet their standards.
- ISO 22000 combines the following generally recognized key elements to ensure food safety:
- interactive communication;
- system management;
- control of food safety hazards through the prerequisite programs and HACCP plan; and
- continual improvement and updating of the food safety management system.
- To determine external and internal issues that are relevant to your organization's purpose and that affect your ability to achieve the objectives of your FSMS.
- To determine the relevant requirement of the interested parties that affect your ability to achieve the intended outcome of your FSMS.
- To determine the Scope of the FSMS.
- To demonstrate leadership and commitment. Top Management involvement is central. Top management is responsible and accountable for the effectiveness and performance of FSMS.
- To establish and communicate FSMS Policy.
- To define responsibilities and authorities for relevant roles within FSMS and ensure that they are assigned and communicated at all levels within the organization and maintained as documented information.
- To conduct risks assessment and take actions to address the Risks and Opportunities identified:
- give assurance that the FSMS can achieve its intended result(s);
- enhance desirable effects;
- prevent, or reduce, undesired effects;
- achieve continual improvement; and
- evaluate the effectiveness of these actions
- To establish FSMS objectives that are in pace with FSMS policy; with consideration of applicable food safety requirements, including statutory, regulatory and customer requirements and to determine the what, whom when and how they are to be communicated.
- To manage FSMS changes.
- To establish an effective team within the organisation who are trained and qualified personnel for the efficient operation of the FSMS.
- To define an interactive communication system that ensures effective communication at all levels of the food supply chain.
- To establish and implement effective PROs and adherence to HACCP.
- To establish, implement and maintain a documented Product Recall & Withdrawal Process.
- To establish and implement ERP for emergencies.
- To establish an FDMS that is designed to maintain and monitor process performance.
- To establish and implement a corrective action system and control the nonconforming product.
- To establish a periodic review system to evaluate the FSMS performance by all levels of management;
- To establish, implement and maintain an FSMS internal audit program.
- To update and improve the FSMS.
We adopt four stages of the most practical and methodological process to help you certified for ISO 22000.
Stage 1: Planning
Conduct Kick-Off Meeting to:
- conduct Gap Analysis;
- establish implementation schedule and plan;
- appoint FSMS Committee;
- establish a documentation framework; and
- have a fundamental understanding of the requirements of ISO 22000.
The layout design of the food production plant corresponds to the scope of certification.
Drafting and writing of ISO 22000 compliant documents:
- FSMS Manual;
- Job Description;
- FSMS Core Procedures;
- FSMS Supporting Process Procedures;
- FSMS System Procedures; and
- FSMS Forms, Work Instructions and others.
- Guidance and advice on the implementation of the documented FSMS.
- To conduct ISO 22000 FSMS Internal Audit Training.
- To conduct an ISO 22000 FSMS Internal Audit.
- To conduct an ISO 22000 FSMS Management Review Meeting.
- Stage 1 Documentation Audit by the Certification Body.
- Rectification of Stage 1 Audit Finding issued by the Certification Body.
- Stage 2 Audit Compliance Audit by the Certification Body.
- Rectification of Stage 2 NCRs issued by the Certification Body.
You will then receive your ISO 22000 certificate.
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