ISO 22000 FOOD SAFETY

MANAGEMENT SYSTEM

WHAT IS THE
STANDARD ALL
ABOUT?
ISO

22000 specified
requirements
for
a
food
safety
management system in
the food chain where
an organization:

Needs to demonstrate its

ability to control food
safety hazards

Aims
to
enhance
customer
satisfaction
through the effective
control of food safety
hazards

FOOD
SAFETY
FOOD
SAFETY

is
linked to the presence
of food-borne hazards
in food at the point of
consumption.
Since
food safety hazards can
occur at any stage in
the food chain it is
essential that adequate
control
in
peace.
Therefore, a combined
effort of all parties
through the food chain
is required.

WHO ARE THE

INTENDED
USERS?

the food chain ranging

from
feed producers,
primary
producers
through
food
manufactures,
transport and storage
operators
and
subcontractors
to
retail and food service
outlets together with
inter-related
organizations
Food
safety
hazard
may be introduced at
any stage of the food
chain
and
requires
adequate
control
throughout the food
chain.

WHY IS IT IMPORTANT NOW?

Organizations that produce, manufacture, handle or

supply food recognize the increasing requirements of

customers for them to demonstrate and provide
adequate evidence of their ability to identify and
control food safety hazards and the many conditions
impacting food safety.
However, ISO 9001:2000 does not deal specifically

with food safety. As a result, many countries

developed voluntary national standards and other
documents specifying auditable requirements for food
safety management systems which later led to
confusion.

WHAT DOES IT
COVER?

WHAT DOES IT COVER?

INTERACTIVE COMMUNICATION

Communication along the food chain is essential to ensure

that all relevant food safety hazards are identified and
adequately controlled at each step within the food chain.
Communication with customers and suppliers, based on
the information generated through the systematic hazard
analysis, will also assist in substantiating customer and
supplier requirements with regard to their feasibility, need
and impact on the end product.

WHAT DOES IT COVER?

SYSTEM MANAGEMENT

The most effective food safety systems are designed,

operated and updated within the framework of a
structured management system and incorporated into
overall management activities of the organization.
ISO 22000 will take due consideration of the
requirements of ISO 9001:2000 in order to enhance
compatibility of the two standards and to allow their
joint or integrated implementation.

WHAT DOES IT COVER?

PREREQUISITE PROGRAMMES

ISO 22000 will dynamically combine the HACCP principles

and application steps with prerequisite programmes, using
the standard analysis.
The standard will further clarify the concept of
prerequisite
programmes.
These
are
divided
into
subcategories:
a)

Infrastructure and maintenance programmes

b)

Operational prerequisite programmes

WHAT DOES IT COVER?

Infrastructure and maintenance programmes

-are used to address basic requirements of food

hygiene and accepted good practice of a more permanent
nature.

Operational prerequisite programmes

-are used to control or reduce the impact of identified

food safety hazards in the product of the processing
environment.

WHAT DOES IT COVER?

HAZARD CONTROL

Effective systems that are capable of controlling

food safety hazards to acceptable levels in end
products that are delivered to the next link in the
food chain require the balanced integration of prerequisite programmes and a detailed HACCP
(Hazard Analysis and Critical Control Point)
plan.

ISO
22000
Food
safety
management
systems

Requirements for any organization in

the food chain.
ISO 22001 Guidelines on the
application of ISO 9001:2000 for the
food and drink industry. (replaces:
ISO 15161:2001)
ISO/TS
22002Prerequisite
programmes on food safety Part 1:
Food manufacturing
ISO
TS 22003
Food safety
management systems for bodies
providing audit and certification of
food safety management systems

ISO
22000
FAMIL
Y OF
STAN
DARD
S

ISO
TS
22004
Food safety
management systems Guidelines
on the application of ISO 22000:2005
ISO 22005 Traceability in the feed
and food chain General Principles
and basic requirements for system
design and implementation.
ISO 22006 Quality management
systems
Guidance
on
the
application of ISO 9002:2000 for crop
production
ISO 22000 is also used in the Food
Safety
Systems
Certification
(FSSC) Scheme FS22000.

ISO
22000
FAMIL
Y OF
STAN
DARD
S

 In

ISO 9001vs. ISO

22000

comparison with
ISO
9001,
the
standard is a more
procedural
oriented
guidance
than
a
principle based one.

Apart from that, ISO

22000 is an industrialspecific
risk
management system
for any type of food
processing
and
marketing, which can
be
closely
incorporated with the
quality management
system of ISO 9001.

WHAT ARE THE BENEFITS FOR USERS?

The benefits for organizations implementing the

standard include among others the following:

Organized and targeted

communication among
trade partners.
Resource optimization
Improve documentation
Better planning, less
post-process
verification
More
efficient
and
dynamic food safety
hazard control
All control measures

Systematic
management
of
prerequisite
programmes
Widely
applicable
because it is focused
on end results
Valid basis for taking
decisions
Increased
due
diligence
Control focused on

WHAT ARE THE BENEFITS FOR OTHER

STAKEHOLDERS?

The benefits for other stakeholders may include:

Confidence that the organization which are

implementing the standard have ability to identify and
control food safety hazards.

Furthermore, the standard adds value because of the

following features:

International

Provides potential for harmonization of national standard

Food processors are waiting for this standard

Provides a reference for the whole food chain

WHAT ARE THE BENEFITS FOR OTHER

STAKEHOLDERS?

Provides a framework for third

party certification

Fills a between ISO 9001:2000

and HACCP

Contributes to a better
understanding and further
development of Codes HACCP

Auditable standard with clear

requirements

System approach, rather than

product approach, and

Suitable for regulators.

FOOD SAFETY SYSTEM REQUIREMENTS

ISO
22000
:2005
IN
Document your food safety management system (FSMS).
PLAIN
LANG
UAGE

1) Establish a food safety management system (FSMS).

FOOD SAFETY MANAGEMENT REQUIREMENTS

1) Demonstrate a commitment to food safety.

2) Establish your food safety policy.

3) Plan your food safety management system (FSMS).

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

4) Clarify your FSMS responsibilities and authorities.

5) Appoint a food safety team leader.

6) Establish your communications.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

7) Develop emergency response procedures.

8) Carry out FSMS management reviews.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

FOOD SAFETY RESOURCE REQUIREMENTS

1) Provide adequate FSMS resources.

2) Provide adequate human resources.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

FOOD SAFETY REALIZATION REQUIREMENTS

1) Manage the realization of safe products.

2) Establish your prerequisite programs (PRPs).

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

3) Get ready to do a hazard analysis.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

4) Perform your organizations hazard analysis.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

Establish your operational prerequisite programs (OPRPs).

6) Establish your HACCP plan.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

7) Update preliminary documents and programs.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

8) Plan and perform your verification activities.

9) Establish a product traceability system.

10) Control your non-confirming product.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

FOOD SAFETY CONFIRMATION REQUIREMENTS

1) Confirm and improve food safety methods.

2) Validate food safety control measures.

3) Control your monitoring and measuring methods.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

4) Verify your FSMS.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

5) Improve your FSMS.

ISO
22000
:2005
IN
PLAIN
LANG
UAGE

Food hygiene training is

fundamentally important.
All personnel should be
aware of their role and
responsibility in protecting
food from contamination
or deterioration. Food
handlers should have the
necessary knowledge and
skills to enable them to
handle food hygienically.

HAC
CP
TRAI
NIN
G

The nature of the food and its ability to

sustain growth of pathogenic or spoilage
micro-organisms
The manner in which food is handled and
packed including the probability of
contamination
The extent and nature of processing or
further
preparation
before
final
consumption
The conditions under which the food will
be stored
The expected length of time before
consumption.

Factors to take into account in assessing

the level of training required include:

HAC
CP
TRAI
NIN
G

-ENDTHANK YOU.