Understanding ISO 22000:2005

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Understanding ISO 22000:2005 TCISys.com

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Understanding ISO 22000:2005. TCISys.com. Understanding ISO 22000:2005. The ISO 22000 Standard specifies the requirements for a food safety management system for organisations throughout the food chain. - PowerPoint PPT Presentation

Transcript of Understanding ISO 22000:2005

Page 1: Understanding  ISO 22000:2005

Understanding ISO

22000:2005TCISys.com

Page 2: Understanding  ISO 22000:2005

Understanding ISO 22000:2005

TCISys.com10/16/2011

The ISO 22000 Standard specifies the requirements for a food safety management system for organisations throughout the food chain.

Organizations within the food chain range from primary producers through food manufacturers, transport and storage operators, to retail and food service outlets and then the consumer. There are other related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients and service providers.

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Understanding ISO 22000:2005

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The ISO 22000 Standard specifies the requirements for a food safety management system that combines certain key elements to ensure food safety along the food chain up to the point of finalconsumption. These elements are:

System managementPrerequisite programmesHACCP principlesInteractive communication

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Understanding ISO 22000:2005

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Food Safety Management System

The most effective food safety systems work using structured management systems that integrate with and supplement the management activities of the organization.

This provides maximum benefit for the organization, its suppliers and customers. The ISO 22000 Standard is compatible with ISO 9001.

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Understanding ISO 22000:2005

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Prerequisite Programmes

Prerequisites programmes are established, implemented, maintained, reviewed, improved and updated to assist in:  Controlling or preventing the introduction of food safety

hazards through the work environment.

To eliminate, prevent or reduce to an acceptable level the biological, chemical and physical contamination of the product(s) including cross contamination between products.

To control, minimize and/or prevent food safety hazard levels in the finished product, ingredients and product processing environment.

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Understanding ISO 22000:2005

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Prerequisite Programmes

The effective production of safe products requires a detailed HACCP plan and the integration of two categories of Prerequisite programmes:Infrastructure and maintenance programmesOperational prerequisite programmes

Infrastructure and maintenance programmes address basic hygienic requirements and accepted good agricultural, manufacturing, storage, transport and veterinary practices of a permanent nature.

See the Prerequisite Programme Training Guide.

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Understanding ISO 22000:2005

HACCP Plan

The HACCP system is used to develop a HACCP plan. An HACCP plan is a document that describes how an organisation manages and controls its food safety hazards.

An HACCP plan contains:

i. Critical control points (CCPs)ii. Process steps where the CCP appliesiii. Hazards that will be controlled at each CCPiv. Control measures that will be used at each CCPv. Critical limits that will be applied at each CCPvi. Procedures that will be used to monitor CCPsvii. Corrections that will be taken when critical limits are exceeded

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ISO 22000 Standard

The ISO 22000:2005 Standard consists of:

Section 1: Scope Section 2: Normative Reference Section 3: Terms and definitions Section 4: Food Safety Management System Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning and Realization of Safe ProductsSection 8: Verification, Validation and Improvement of the Food Safety Management System

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Understanding ISO 22000:2005

ISO 22000 Section 4 Requirements:

4.1 General RequirementsSee next 2 slides4.2 Documentation requirements4.2.1 General RequirementsFood Safety Management System must include a food safety policy, objectives and the documents and records needed to meet the requirements of the standard and for the development, implementation and updating of the food safety management system.4.2.2 Control of DocumentsFood Safety Management System documents must be controlled4.2.3 Control of RecordsFood Safety Management System records must be controlled

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Understanding ISO 22000:2005

ISO 22000 Section 7 Requirements:

7.10.2 Corrective ActionsThe system must include documented procedures that specify appropriate actions to identify and eliminate the cause of detected nonconformities, to prevent recurrence, and to bring the process back into control after nonconformity is discovered7.10.3 Handling of Potentially Unsafe ProductsThe system must control non-conforming products including taking action to prevent the nonconforming product from entering the food chain unless the level of hazard has been found to be acceptable, evaluating the product for release and disposition of product that is confirmed as non-conforming7.10.4 WithdrawalsThe system must include a withdrawal procedure including responsibilities and authorities that enables and facilitates the complete and timely withdrawal of lots of end products which have been identified as unsafe TCISys.com10/16/2011

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Understanding ISO 22000:2005

ISO 22000 Requirements:

So were you paying attention?

ISO 22000 Standard specifies the requirements for a food safety management system that combines certain key elements to ensure food safety. Which of these is not one of the key elements? Click on your answer.

Documentation Prerequisite programmes HACCP principles Interactive communication

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