understanding 22000 food safety management systems copyright © 2011 vinca, llc dba 22000-tools.com
TRANSCRIPT
Understanding 22000 Food
Safety Management
Systems
Copyright © 2011 Vinca, LLC dba 22000-Tools.com
What is FSSC 22000?
A set of requirements for a Food Safety Management System (FSMS)
It was developed to fill the need for a worldwide Food Safety Standard
The 22000 Standards, ISO and FSSC 22000
Many standards already exist worldwide...
ISO 22000 and FSSC 22000 have global acceptance
FSSC 22000 is a GFSI Benchmarked standard
FSSC 22000
FSSC 22000Applies to Food manufacturers or food packaging manufacturers
Uses ISO 22000 for the food safety management system requirements
Uses an additional document for prerequisite requirements
Food Manufacturers/Processors - ISO/TS 22002-1
Food Packaging Manufacturers - PAS 223
What is ISO 22000?
Sections 4 - 8 Contain the requirements
ISO 22000 StandardSection 1: ScopeSection 2: Normative ReferenceSection 3: Terms & DefinitionsSection 4: General RequirementsSection 5: Management ResponsibilitySection 6: Resource ManagementSection 7: Planning & Realization of Safe ProductsSection 8: Validation, Verification & Improvement
4.1 General
Establish an effective Food Safety Management System (FSMS)
Keep it current
4.2 Documentation Requirements
Document your system
Control your documents
4.2 Records
Maintain required records
Control your records
5.1 Management Commitment
Management must be involved in and committed to the FSMS.
Objectives support safety
Everyone knows the importance of meeting the requirements
5.2 Food Safety Policy
Management creates for Food Safety Policy
Management is responsible for communicating the policy
Management is responsible for ensuring that the policy is implemented
5.3 FSMS Planning
As top management, take an active role in planning the system
Be involved in the design and implementation
Make sure the integrity is maintained as changes are made
5.4 Responsibility and Authority
Define responsibilities and authority
Communicate them
Everyone is responsible for reporting problems with the FSMS - make sure they know that
5.5 Food Safety Team Leader
Appointed by top management
Reports to top management on the status of the FSMS
5.6 Communication
Establish a system for external communication
Establish a system for internal communication
5.7 Emergency Preparedness
• Be prepared to respond to emergency situations
Prepare an emergency plan to address potential situations:
Fire
Flood
Accidents
Contamination
Others...
5.8 Management Review
Key step in a Management Systems approach
Management meets to evaluate the performance of the FSMS
6 Resource Management
Top management is responsible for providing the resources required
Human resources
Infrastructure
Work Environment
7 Planning & Realization of Safe Product
Your organization will need to plan all of the processes that go into making your product in order to ensure a safe end product
7.2 Prerequisite Program
• Prerequisite Programs:
• Basic Conditions and activities that are necessary to maintain a hygienic environment throughout the food chain
The Food safety Team establishes PRPs
For FSSC 22000 you will also include prerequisite programs to meet the requirements of ISO/TS 22002-1 (or PAS 223 for food packaging manufacturers)
7.3 Preliminary Steps
• The Food Safety Team
Identifies product characteristics
Describe intended use
Prepare flow diagrams
Describe process steps and control measures
7.4 Hazard Analysis
• The Food Safety Team
Verifies the accuracy of the flow diagrams
Conducts hazard analysis to identify potential food safety hazards
Selects control measures to prevent or eliminate those hazards
7.5 Establish Operational PRPs
• Operational PRPs:
Similar to a Critical Control Point, an Operational Prerequisite Program is a control point where biological, physical, or chemical hazards identified in hazard analysis can be controlled.
Your food safety team will determine if the control point is a CCP or oPRP using the decision criteria in Section 7 of the standard.
The Food Safety Team establishes Operational PRPs
7.6 Establish the HACCP Plan
• The Food Safety Team
Documents the HACCP plan
7.7 Updating
• The Food Safety Team
Updates any preliminary information that may have changed during or as a result of the hazard analysis
7.8 Verification Planning
• Identify what verification activities are required including verification of PRPs, the HACCP Plan and other procedures.
• Verification will include internal audits, any food safety or GMP audits, verification of cleaning records and HACCP records and other activities that you identify for your system.
7.9 Traceability
• A traceability system ensures that the identification of product is maintained from raw material to delivery.
Establish the traceability of product
From supplier to distribution
7.10 Control of Nonconformity
• When a control limit is exceeded or a PRP is found to be out of control affected product must be controlled.
Corrections
Corrective actions
Handling of potentially unsafe product
8.2 Validation, & 8.3 Control of Measuring & Monitoring
• All measuring equipment must be capable of the required measurements and show calibration to national or international standards.
• Calibrate and control measuring equipment to ensure that measurements are valid
8.4 Verification
Establish and document an internal audit process
The Food Safety Team evaluates and analyzes verification results
The Food Safety Team takes any necessary action
8.5 Improvement
Continually improve the FSMS through the use of:
Management review
Internal audits
Corrective actions
Verification results
Validation results
8.5 Updating the FSMS
Top management is responsible for seeing that the FSMS is continually updated
The Food Safety Management Team evaluates the FSMS at planned intervals
Quiz
This has been an overview of the requirements of the ISO 22000 standard.
Now it is time for a quiz.