ISO 22000- Food Safety Management

The ISO 31000 Family

ISO 22000 is a set of international standards for food safety management. It is made up of the following measures:

• ISO 22000:2005: This standard allows an organisation to implement a food safety management system, demonstrate compliance with relevant statutory and regulatory requirements, demonstrate conformity with customer requirements, communicate food safety issues to stakeholders and follow its stated food safety policy.
• ISO 22004:2014: Gives organisation advice on how to implement ISO 22000.
• ISO 22005:2007: The principles and basic requirements for the design and implementation of a traceability system are outlined in this document. It can be used at any point in the feed and food chain and is required when the origin and history of a food product and its components must be determined.

What Are the Benefits of ISO 22000

• Integration: ISO 9001, ISO 14001, ISO 45001 and other standards have the same high-level structure (HLS). This makes integrating multiple management systems much more accessible
• Show commitment: Assists you in managing food safety hazards and informing your stakeholders that you are serious about safety
• Commercially: ISO 22000 is a globally recognised standard and larger food producers, in particular, may prefer those that have achieved ISO 22000 certification
• Cost saving: ISO 22000 allows for the harmonisation of all Hazard Analysis Critical Control Point (HACCP)-based standards
• Compliance: Demonstrate to regulatory bodies compliance with all relevant food safety requirements.

What Is ISO 22000 Certification?

It was published in 2005 and consolidates the requirements for managing safety and risk throughout the food supply chain, providing commonality and best practice on a global scale.

It applies to all parts of the food supply chain, from ‘farm to table,’ regardless of size and includes non-food suppliers. Its suitability for all chain stakeholders makes it an ideal tool for implementing HACCP throughout the food supply chain.

The standard is divided into three sections:

• References to current and good manufacturing activities
• HACCP requirements are based on the Codex Alimentarius HACCP principles
• Specifications for a management system.

The Following Are the Main Changes in the ISO 22000:2018 Version :

The standard is divided into three sections:

• The high-level structure: The new standard will have the same structure as ISO 9001 and ISO 14001. It is much easier to integrate management systems with this new HLS structure
• Risk management: Requires the organisation to identify, consider and, if necessary, take action to address any risks that may impair the management system's ability to deliver the intended results
• The PDCA cycle: The standard clarifies the plan-do-check-act cycle by incorporating two separate cycles into the standard that works in conjunction: one covering the management system and the other covering the HACCP principles
• The operation process: The differences between key terms such as Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs) are clearly defined.

What Are the Prerequisites for ISO 22000 Certification?

• Food safety management system documentation: The first step is to document your system in the form of policies, objectives, procedures and records. The most important documented management system consists of four levels of documentation.
• Documenting your processes: It is required to ensure control of other processes in your FSMS will need to be documented in addition to those required by the standard. Overall, this means that your FSMS will have more documented procedures than just those listed in the standards, but they will be useful documents. They'll make certain that processes are carried out according to management's plans. On the other hand, they will make certain that management is aware of the processes in place.
• Specific procedures required by the standard are: Control of documents, records, unsafe product control, corrections, corrective actions, withdrawals and internal audits are all examples of document control. Ascertain that the process is carried out in the same manner by each individual. If you don't write the procedure down and put it in a book on the shelf to collect dust, you'll be creating a system where procedures are documented. Furthermore, the work instructions will become an essential and integral component of your system.

What Are the Benefits of ISO 22000?

• It has a globally auditable standard
• It is well-known all over the world
• It enhanced the protection of a company's liability
• Audit and inspection readiness has improved
• It improves regulatory adherence.
• Enhances regulatory compliance
• Interactive communication amongst the business with outside agencies, customers and suppliers
• Compatibility with well-known quality management systems like ISO 9001
• All the benefits of HACCP.

ISO 22000 Requirements

Food Safety Management Systems are required by ISO 22000 to ensure that safe practices are followed within the organisation. The following should be included in this documentation:

• Prerequisite Programs (PRP) effectively reduce the risk of food contamination and create an unsanitary environment
• A Hazard Analysis and Critical Control Point (HACCP) plan identifies and controls biological, chemical and physical hazards in food production and manufacturing
• Food safety is monitored from management and business planning down to food production, handling and day-to-day operations in this documented food safety management system.

Process for ISO 22000 Certification

• Applying to an ISO certification body that has been accredited
• Specifying the scope of the certification
• Initial evaluation to ensure the management system's basic structure is in place
• Auditing for certification
• Surveillance audits include confirming continuous improvement, resolving nonconformities from previous audits and ensuring compliance with standards, among other things
• After three years, re-certification.

ISO 22000 Audit Checklist

The ISO 22000 audit checklist is a document that covers audit questions that an auditor might encounter while conducting an audit of a food safety management system that adheres to the ISO 22000 standard. This sample audit checklist can be used to create an ISO 22000 audit checklist for each department. It contains over 600 auditing questions based on the HACCP and ISO 22000 food management systems. It is regarded as a valuable tool for auditors to create audit questionnaires during ISO 22000 internal auditing to verify the effectiveness of implemented food and hygiene systems. For ISO 22000 certification, there are over 600 internal ISO 22000 audit questions available.

The globally verified ISO 22000 checklist is an auditing document that includes two types of audit checklists that can be used by any food organisation seeking ISO 22000 or HACCP certification.

• Part- A: Department-wise ISO 22000 Audit Checklist:

  • Top management
  • Training
  • Marketing
  • Quality control
  • Food safety team leader
  • Engineering (utility and maintenance)

• Part - B: Clause wise ISO 22000 Audit Checklist:

  • General requirements
  • Planning and realization of safe products
  • Provision of resources
  • Validation
  • Verification
  • Improvement of the food safety management system
  • Management responsibility.

What Are the Documents Required for Obtaining the ISO 22000 Certification?

The following is a list of ISO 22000 procedures that are required for food certification:

• FSMS manual
• Records for management review
• Records for responsibility & authority
• Records for verification of flow diagrams
• Records for communication
• Records of education, training, skills & experience
• Records for emergency preparedness
• Records needed to provide evidence that the realization of safe procedures are in place
• Products & planning for the same
• Records of results of prerequisite programmes (PRPS)
• Records for hazard analysis
• Records for data collection for hazard analysis
• Records for hazard assessment
• Records for effective monitoring of control measures
• Records for HACCP plan
• Records for selection & implementation of CCP (critical control points)
• Records for established operational PRPS