ISO 22000 Food Safety Management Systems
Introduction
The ISO 22000 International Standard specifies the requirements for a Food Safety Management System that involves the following elements:
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. This implies communication between organisations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements.
Recognition of the organisation's role and position within the food chain is essential to ensure effective interactive communication within the chain in order to deliver safe food products to the final consumer.
What is the ISO 22000 Standard
The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organisation. ISO 22000 has been aligned with ISO 9001 in order to enhance the compatibility of the two Standards.
ISO 22000 can be applied independently of other Management System Standards or integrated with existing Management System requirements.
ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system by means of auditable requirements that it combines the HACCP plan with prerequisite programmes. Hazard analysis is the key to an effective food safety management system as conducting a hazard analysis assists in organising the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Therefore it provides the means to determine and document why certain identified hazards need to be controlled by a particular organisation and why others need not.
During hazard analysis, the organisation determines the strategy to be used to ensure hazard control by combining the prerequisite programmes and the HACCP plan.
ISO is developing additional Standards that are related to ISO 22000. These Standards will be known as the ISO 22000 Family of Standards. At present the following Standards make up the ISO 22000 Standard:
· ISO 22000 - Food Safety Management Systems - Requirements for any organisation 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 22003 - Food Safety Management Systems for bodies providing auditing and certification of Food Safety Management Systems.
· ISO TS 22004 - Food Safety Management Systems - Guidance 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.
Benefits
The benefits of ISO 22000 Certification are:
Companies are now aware of their food safety responsibilities with the ability to demonstrate appropriate health and hygiene outcomes being a modern challenge for management. An effective Food Safety Management System can help minimise your liability and waste; improve business efficiency and achieve cost savings whilst positively affecting your Company image.
Impartiality and Independence
DAS Certification (AS/NZ) is authorised to conduct Third Party Certification of ISO 22000 Food Safety Management Systems.
Service Tailored to Your Business
We provide a certification service to satisfy your business by:
Enquiry and Free Estimate
Following your enquiry and completion of our application and questionnaire, we review that information and provide you with a free quote for services. There are no fees until you accept the quote and return the signed contract that includes the conditions for certification. We contact you to start the certification process and agree dates for the Stage 1 Audit and assign an Auditor who will liaise directly with you to finalise the audit arrangements.
Stage 1 Audit
The Stage 1 Audit (part of which is generally conducted on-site) provides a focus for planning the Main Audit. We review documentation specific to your business and work with your staff to quickly resolve any problems.
Main Audit Visit
The Main Audit measures the effectiveness of the Food Safety Management System in managing your Food Safety aspects, performance criteria, products, processes and services. The audit is carried out alongside your own people, with results and findings openly discussed and reviewed. At the end of the audit, a report is prepared for acknowledgement and acceptance by your Company Representative. Any corrective actions arising from the audit are discussed and any forward plan of work agreed, including a follow-up visit if needed.
Certification Approval and Surveillance Programme
When your Food Safety Management System complies with ISO 22000, a certificate of approval is issued which is valid for three years, subject to satisfactory on-going maintenance of your Food Safety Management System. Verification is through an audit programme that is carried out by yearly surveillance visits organised to fit in with your business requirements.
Three-yearly Reassessment Visit
Every three years, your Food Safety Management System needs to be reassessed.
Following satisfactory reassessment, your certificate is reissued for a further three years.
Fgiure 1: Your Route to Certification.
