ISO 22000 Food Safety Presentation
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Transcript of ISO 22000 Food Safety Presentation
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8/18/2019 ISO 22000 Food Safety Presentation
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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org
, CC‐BY‐SA
Definition of HACCP
• H azard A nalysis and C ritical Control P oints – A systematic approach to the identification,
evaluation, and control of food safety hazards.• HACCP provides the framework to produce
foods safely and to prove they were produced safely.
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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org
, CC‐BY‐SA
HACCP
• Covers all types of potential food safety hazards whether they are naturally occurring in the food, contributed by the environment, or generated by a mistake in the
manufacturing process.
– Biological hazards (e.g. bacteria, viruses) –
Chemical hazards
(e.g.
pesticide
residues,
mycotoxins)
– Physical hazards (e.g. metal, glass)
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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org
, CC‐BY‐SA
HACCP
HACCP addresses three main questions:1. Is there a potential hazard?
2. Can we control/eliminate it?
3. Can we monitor it?
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Origins of HACCP
• W.E. Deming ‐ 1950s – Developed total quality management systems – Emphasized a systems approach to manufacturing
• Pillsbury Company, US Army, NASA ‐ 1960s – “Zero Defects” program for space flights – Emphasis on process control as opposed to end ‐
product testing
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HACCP Adoption• 1971 ‐ Pillsbury presented HACCP publicly at
a conference for food protection.•
1974 ‐ HACCP concepts incorporated into the US regulations for low ‐acid canned foods.
•
1980s ‐ HACCP adoption by major food companies.• 1985 ‐ US National Academy of Sciences
recommended adoption of HACCP by food processing establishments to ensure food safety.
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Original HACCP Principles (1971)
• Identification and assessment of hazards associated with growing/harvesting to
marketing/preparation.• Determination of critical control points to
control any identifiable hazard.• Establishment of systems to monitor critical
control points.
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Adoption of HACCP Principles
• Subcommittee of the Food Protection Committee of the US National Academy of
Sciences, 1985 – “An Evaluation of the Role of Microbiological
Criteria for Foods and Food Ingredients” – Strongly recommended HACCP
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Adoption of HACCP Principles
• National Advisory Committee on Microbiological Criteria for Foods (NACMCF),
1989 – “HACCP Principles for Food Production” – Described the seven HACCP principles and a
systematic approach for the application of HACCP to food production.
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Codex Alimentarius Commission
• 1993 ‐ Adopted “Guidelines for the application of the Hazard Analysis
Critical Control Point (HACCP) system”
• 1997 ‐ Revised “Recommended Code of Practice ‐ General Principles of Food Hygiene”
– HACCP Guidelines included as an annex.
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US HACCP Regulations
• Seafood –1997• Meat and Poultry Processing – 1998 ‐2000• Juice Processing – 2002 ‐2004•
Not formally
required
by
other
sectors
as
of
December 2009.
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OVERVIEW OF
HACCP
PRELIMINARY
TASKS AND PRINCIPLES
(Based on NACMCF, 1997)
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Preliminary Tasks in the Developmentof a HACCP Plan
• Assemble the HACCP team.• Describe the food and its distribution.• Describe the intended use and consumers of
the food.• Develop a flow diagram which describes the
process.• Verify the flow diagram.
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HACCP Principles
• Principle 1. – Conduct a hazard analysis. Prepare a list of steps
in the process where significant hazards occur and describe preventative measures.
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HACCP Principles
• Principle 2. – Identify the Critical Control P oints (CCPs) in the
process. – The “Stop Sign” of the process.
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HACCP Principles
• Principle 3. – Establish critical limits for each preventative
measure associated with each identified CCP.
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HACCP Principles
• Principle 4. – Establish CCP monitoring requirements. Establish
procedures for using the results of monitoring to adjust the process and maintain control.
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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org , CC‐BY‐SA
HACCP Principles
• Principle 5. – Establish corrective action to be taken when
monitoring indicates that there is a deviation from an established critical limit.
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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org , CC‐BY‐SA
HACCP Principles
• Principle 6. – Establish procedures for verification that the
HAACP system is working correctly.
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HACCP Principles
• Principle 7. – Establish effective record ‐keeping procedures that
document the HACCP system.
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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org , CC‐BY‐SA
ISO 22000:2005• Food Safety Management Systems –
Requirements for any organization in the food
chain. – Specifies the requirements for a food safety
management system that combines the following
generally recognized
key
elements
to
ensure
FS
along
the food chain, up to the point of consumption:
• Interactive Communication• System Management• Prerequisite Programs• HACCP Principles
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ISO 22000:2005
• System integrates the principles of Hazard Analysis and Critical Control Point (HACCP)
system and application steps developed by the Codex Alimentarius Commission.
• Developed as an auditable standard• Additional guidance on implementation in
ISO/TS 22004.
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PAS 220:2008
• Publicly Available Specification • Prerequisite programs on food safety for food
manufacturing.• Developed by BSI in collaboration with the food
industry.• Specifies requirements for prerequisite programs
to assist
in
controlling
food
safety
hazards.
• Not a stand ‐alone document; must be used in conjunction with ISO 22000.
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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org , CC‐BY‐SA
FSSC 22000• Food Safety System Certification 22000• Finalized January 2009• Certification scheme for food safety systems of
food manufacturing based on ISO 22000:2005 and BSI‐PAS 220:2008.
• Managed by the Foundation for Food Safety Certification, Gorinchem, the Netherlands
• Has been benchmarked against the GFSI Guidance Document, version 5 and is now provisionally recognized by GFSI.
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QUESTIONS?
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