The growing concern among consumers about the food safety is one of the greatest challenge food industry is facing today. This is becoming more and more important as customer demand safe food and food processors require that ingredients obtained from their suppliers are safe.
Global food retailers recognized HACCP as a fundamental element of food safety systems. The principles of HACCP are traceable to Codex Alimentarius Commission which was created to develop food standards, guidelines and codes of practice by the Joint FAO (Food and Agriculture Organization) / WHO Food Standards Programme for the United Nations.
- Criteria for assessment of an operational HACCP system, Dutch Specification Ver-3, Sep 2002
- Food Safety according to HACCP, Danish Standard DS3027:1998
- British BRC Global Standard-food Oct,1998
- The implementation & management of HACCP, South African Standard, SABS 0330:1999
- National guide for the auditing of an operational HACCP system, Australia Feb,1997
In order to minimize the food safety risks, earlier industry had to comply food safety management system along with various national & international regulations such as :
With so many food safety regulations to comply along with demanding customer requirements, many businesses do not know where to start & which one to choose.
In order to facilitate FBOs, ISO 22000 was developed as a harmonized international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”, including catering and packaging companies.
It combines generally recognized key elements to ensure food safety along the food chain, including:
- Interactive communication
- System management
- Control of food safety hazards through pre-requisite programmes and HACCP plans
- Continual improvement and updating of the food safety management system
ISO 22000 is a generic food safety management standard and it can be utilized by any organization involved in the entire food chain from farm to fork, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
It includes Farms, Fisheries, Dairies, Meat Processors, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc. as well as food service providers such as restaurants, fast food chains, hospitals and hotels.
Indirect organizations such as catering services, food storage and distribution and food transport services are also covered by this standard. Equipment manufacturers, raw material suppliers and cleaning and sanitizing product suppliers are also included in the farm to fork approach.
ISO 22000 is also for companies seeking to integrate their quality management system, for example ISO 9001, and their food safety management system.
Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place.
Choose Creative Process Management’s Services for expert consultation and personal support tailored to your business needs such as
- To conduct gap analysis
- To provide awareness & IA training programmes
- To develop Quality Management System easy to implement
- To conduct Internal audit, take C&P actions & solve quality problem
- To conduct Pre-Assessment audit & periodic check for continual assessment
Certifying your food management system against the requirements of ISO 22000 will bring the following benefits to your organization:
- Increased customer confidence & satisfaction
- Compliance with requirements related to market, regulatory authorities & international trade rules reduces the risk of penalties and possible litigation
- Focus on preventive measures improves the efficiency & effectiveness of food safety elements
- Cost-effective mechanism to identify hazards, determine risks and response to risky incidents
- Provides potential for harmonization of national standards
- Complies with the Codex HACCP principles
- System approach rather than product approach
- Resource optimization – internally and along the food chain
- All control measures are subjected to hazard analysis
- Better planning – less post process verification
- Improved documentation
- Systematic management of prerequisite programmes
- Increased due diligence
- Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties
- A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures
- SYSTEM IMPLEMENTATION ROAD MAP
- STEP 1: Get an understanding of the standard and what it means in your company.
- STEP 2: Consider hiring a consultant
- STEP 3: Plan your project & appoint a food safety team leader
- STEP 4: Gap Analysis
- STEP 5: Adopt Team Approach – Steering Team & Task Teams
- STEP 6: Train employees on standard
- STEP 7: Develop HACCP plan & Prepare documentation of your system
- STEP 8: Use system for 6-Weeks to 3-months to collect records and to demonstrateimprovements
- STEP 9: Train internal auditors
- STEP10: Conduct Internal Audits
- STEP11: Qualify Pre-Assessment Audit
- STEP12: The Registration Audit
- HACCP IMPLEMENTATION
- STEP 1: Assemble HACCP team
- STEP 2: Describe Product
- STEP 3: Identify Intended use
- STEP 4: Construct Flow Diagram
- STEP 5: On-site Confirmation