ISO 9001, ISO14001,

FUMIGATION
&
HACCP

SUBMITTED TO : SUBMITTED BY :
PROF. NAVDEEP KAUR GAJENDRA SINGH RAWAT
MBA 4TH SEM.

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 TABLE OF CONTENTS

CONTENTS
1. ISO

1.1 ISO 9000

1.1.1. ISO 9000 SERIES STANDARDS

1.1.2. REVISIONS: ISO 9000:2000, 2008, AND 2015

1.1.3. ISO 9000 PRINCIPLES OF QUALITY MGMT.

1.2 ISO 14000 - ENVIRONMENTAL MANAGEMENT

1.2.1 ISO 14000 FACTS

1.2.2 ISO 14000 HISTORY

1.2.3. ISO 14001:2015

2. FUMIGATION

2.1 IMPORTANCE OF FUMIGATION IN INTL TRADE

3. HACCP

3.1 PRICIPLES OF HACCP

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1. INTERNATIONAL ORGANIZATION FOR STANDARDIZATION

ISO is an independent, non-governmental international organization with a membership of

162 national standards bodies. Through its members, it brings together experts to share
knowledge and develop voluntary, consensus-based, market relevant International Standards
that support innovation and provide solutions to global challenges. Its Central Secretariat is in
Geneva, Switzerland

The ISO story began in 1946 when delegates from 25 countries met at the Institute of Civil
Engineers in London and decided to create a new international organization to facilitate the
international coordination and unification of industrial standards. On 23 February 1947 the
new organization, ISO, officially began operations. Since then, ISO have published over 21571
International Standards covering almost all aspects of technology and manufacturing.

Today ISO have members from 162 countries and 3922 technical bodies to take care of
standards development. Because 'International Organization for Standardization' would have
different acronyms in different languages (IOS in English, OIN in French for Organisation
internationale de normalisation), founders decided to give it the short form ISO. ISO is derived
from the Greek isos, meaning equal. Whatever the country, whatever the language, ISO are
always ISO.

Founders of ISO, London 1946

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1.1 ISO 9000 QUALITY MANAGEMENT

The ISO 9000 family addresses various aspects of quality management and contains some of
ISOs best known standards. The standards provide guidance and tools for companies and
organizations who want to ensure that their products and services consistently meet customers
requirements, and that quality is consistently improved.

1.1.1. ISO 9000 SERIES STANDARDS

The ISO 9000 family contains these standards:

ISO 9001:2015: Quality management systems - Requirements

ISO 9000:2015: Quality management systems - Fundamentals and vocabulary
(definitions)
ISO 9004:2009: Quality management systems Managing for the sustained success of
an organization (continuous improvement)
ISO 19011:2011: Guidelines for auditing management systems

1.1.2. REVISIONS: ISO 9000:2000, 2008, AND 2015

Originally published in 1987 by the International Organization for Standardization

(ISO), a specialized international agency for standardization composed of the national
standards bodies of more than 160 countries
Underwent major revision in 2000; revised again in 2008
Current versions of ISO 9000 and ISO 9001 were published in September 2015

1.1.3. ISO 9000 PRINCIPLES OF QUALITY MANAGEMENT

The ISO 9000:2015 and ISO 9001:2015 standards are based on seven quality management
principles that senior management can apply for organizational improvement:

1. Customer focus
o Understand the needs of existing and future customers
o Align organizational objectives with customer needs and expectations
o Meet customer requirements
o Measure customer satisfaction

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 o Manage customer relationships
o Aim to exceed customer expectations
2. Leadership
o Establish a vision and direction for the organization
o Set challenging goals
o Model organizational values
o Establish trust
o Equip and empower employees
o Recognize employee contributions
3. Engagement of people
o Ensure that peoples abilities are used and valued
o Make people accountable
o Enable participation in continual improvement
o Evaluate individual performance
o Enable learning and knowledge sharing
o Enable open discussion of problems and constraints
4. Process approach
o Manage activities as processes
o Measure the capability of activities
o Identify linkages between activities
o Prioritize improvement opportunities
o Deploy resources effectively
5. Improvement
o Improve organizational performance and capabilities
o Align improvement activities
o Empower people to make improvements
o Measure improvement consistently
o Celebrate improvements
6. Evidence-based decision making
o Ensure the accessibility of accurate and reliable data
o Use appropriate methods to analyse data
o Make decisions based on analysis
o Balance data analysis with practical experience

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 7. Relationship management
o Identify and select suppliers to manage costs, optimize resources, and create
value
o Establish relationships considering both the short and long term
o Share expertise, resources, information, and plans with partners
o Collaborate on improvement and development activities
o Recognize supplier successes

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1.2 ISO 14000 - ENVIRONMENTAL MANAGEMENT

ISO 14000 is a series of international, voluntary environmental management standards, guides,

and technical reports. The standards specify requirements for establishing an environmental
policy, determining environmental impacts of products or services, planning environmental
objectives, implementing programs to meet objectives, and conducting corrective action and
management review.

The primary objective of the ISO 14000 series of standards is to promote effective
environmental management systems in organizations. The standards seek to provide cost-
effective tools that make use of best practices for organizing and applying information about
environmental management.

The ISO 14000 family was developed in response to a recognized industry need for
standardization. With different organizational approaches to environmental management,
comparisons of systems and collaboration had proved difficult.

1.2.1 ISO 14000 FACTS

Applies to any organization regardless of size or industry.

ISO 14001:2015 is the most popular standard of the ISO 14000 family, which also
includes standards such as the following:
o ISO 14004 - General guidelines on principles, systems and support techniques
o ISO 14006 - Guidelines for incorporating ecodesign
o ISO 14015 - Environmental assessment of sites and organizations (EASO)
o ISO 14020 - Environmental labels and declarations
o ISO 14031 - Environmental performance evaluation
o ISO 14040 - Life cycle assessment
o ISO 14050 - Vocabulary
o ISO 14063 - Environmental communication
o ISO 14064 - Greenhouse gases
o ISO 19011 - Guidelines for auditing management systems

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1.2.2 ISO 14000 HISTORY

The first environmental management system standard, BS 7750, was published in 1992
by the BSI group
In 1996, the International Organization for Standardization (ISO) created the ISO
14000 family of standards
ISO 14001 underwent revision in 2004
The current revision of ISO 14001 was published in September 2015

1.2.3. ISO 14001:2015

ISO 14001:2015 sets out the criteria for an environmental management system and can be
certified to. It maps out a framework that a company or organization can follow to set up an
effective environmental management system. It can be used by any organization regardless of
its activity or sector. ISO 14001 is an internationally agreed standard that sets out the
requirements for an environmental management system. It helps organizations improve their
environmental performance through more efficient use of resources and reduction of waste,
gaining a competitive advantage and the trust of stakeholders. Using ISO 14001:2015 can
provide assurance to company management and employees as well as external stakeholders
that environmental impact is being measured and improved.

ISO 14001 helps

Demonstrate compliance with current and future statutory and regulatory requirements
Increase leadership involvement and engagement of employees
Improve company reputation and the confidence of stakeholders through strategic
communication
Achieve strategic business aims by incorporating environmental issues into business
management
Provide a competitive and financial advantage through improved efficiencies and
reduced costs
Encourage better environmental performance of suppliers by integrating them into the
organizations business systems

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2. FUMIGATION

Fumigation is a method of pest control that completely fills an area with gaseous pesticides
or fumigantsto suffocate or poison the pests within. It is used to control pests in buildings
(structural fumigation), soil, grain, and produce, and is also used during processing of goods to
be imported or exported to prevent transfer of exotic organisms. This method also affects the
structure itself, affecting pests that inhabit the physical structure, such as woodborers and
drywood termites.

Fumigation generally involves the following phases: First the area intended to be fumigated is
usually covered to create a sealed environment; next the fumigant is released into the space to
be fumigated; then, the space is held for a set period while the fumigant gas percolates through
the space and acts on and kills any infestation in the product, next the space is ventilated so
that the poisonous gases are allowed to escape from the space, and render it safe for humans to
enter. If successful, the fumigated area is now safe and pest free.

Fumigation is a hazardous operation. Generally it is a legal requirement that the operator who
carries out the fumigation operation holds official certification to perform the fumigation as
the chemicals used are toxic to most forms of life, including humans.

Post operation ventilation of the area is a critical safety aspect of fumigation. It is important to
distinguish between the pack or source of the fumigant gas and the environment which has
been fumigated. While the fumigant pack may be safe and spent, the space will still hold the
fumigant gas until it has been ventilated.

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2.1 IMPORTANCE OF FUMIGATION IN INTERNATIONAL TRADE

In most of the cases where in wood materials are used for packing of export goods, the buyer
insists supplier to fumigate cargo and asked to produce fumigation certificate along with other
export documents. Fumigation is a legal requirement by the buyer in most of the countries. So
fumigation certificate is issued by the fumigator by obtaining approval for fumigation from the
licensing authority. Most of the countries will not allow to import goods without fumigation
certificate, wherever applicable on such goods.

Fumigation is a method of killing pests, termites or any other harmful living organisms to
prevent transfer of exotic organisms. Fumigation is executed, by suffocating or poisoning pest,
within an area of specified space by using fumigants. Normally, fumigation is done for wood
material used for packing of goods to be exported. In some cases, empty container before
stuffing of cargo is fumigated. Most of the cases, fumigation is done after completion of
stuffing of cargo and closing the door of container. The result of such fumigation is more
effective, as the gases used for fumigation circulates all spaces in the container without
spreading gas outside, as the container is closed. However, this method of fumigation is not
allowed for the cargo for certain food products for direct consumption and other specified
goods.
Methyl Bromide is commonly and widely used as fumigants for fumigation all over world.
Other widely used fumigants are Chloropicrin, Phosphate, Dichloropropene, Methyl isocynate,
hydrogen cyanide, sulfuryl fluoride, formaldehyde etc.

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3. HACCP

Hazard analysis and critical control points or HACCP is a systematic preventive approach
to food safety from biological, chemical, and physical hazards in production processes that can
cause the finished product to be unsafe, and designs measurements to reduce these risks to a
safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished
product inspection. The HACCP system can be used at all stages of a food chain, from food
production and preparation processes including packaging, distribution, etc.

HACCP is believed to stem from a production process monitoring used during World War II
because traditional "end of the pipe" testing on artillery shell's firing mechanisms could not be
performed, and a large percentage of the artillery shells made at the time were either duds or
misfiring.[1] HACCP itself was conceived in the 1960s when the US National Aeronautics and
Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for
space flights. Since then, HACCP has been recognized internationally as a logical tool for
adapting traditional inspection methods to a modern, science-based, food safety system. Based
on risk-assessment, HACCP plans allow both industry and government to allocate their
resources efficiently in establishing and auditing safe food production practices. In 1994, the
organization of International HACCP Alliance was established initially for the US meat and
poultry industries to assist them with implementing HACCP and now its membership has been
spread over other professional/industrial areas.

Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics
and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on
science, differs from traditional "produce and sort" quality control methods that do nothing to
prevent hazards from occurring and must identify them at the end of the process. HACCP is
focused only on the health safety issues of a product and not the quality of the product, yet
HACCP principles are the basis of most food quality and safety assurance systems.

3.1 PRICIPLES OF HACCP

PRINCIPLE 1: IDENTIFY HAZARDS

It is important to be able to identify the possible microbiological, chemical and physical hazards

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That can occur at every stage of the food business from growth, processing, manufacture,
storage and distribution, until the point where it is sold to the customer and eaten. As far as
possible you should consider how the customer might handle it too.

What are the main hazards to food?

Microbiological Hazards:

Any bacterium, virus, or protozoan that is capable of causing illness and that grows or may be
carried on food. Well-known examples of bacteria are Campylobacter, Listeria and Salmonella.
The most likely food-borne viruses are the Norwalk type viruses. Giardia is an example of a
protozoan that may be food borne. It is important to have some understanding of the risks
associated with different types of microbiological hazards.

Chemical Hazards:

Examples include excessive or toxic amounts of heavy metals, chemicals, pesticides,

herbicides, insecticides, vitamins, minerals, preservatives, disinfectants, detergents and
cleaning compounds. Some hazards may be naturally present such as in green potatoes or taro
and rhubarb leaves.

Physical Hazards:

Objects that get into food, or are already present in food, may cause illness, injury or distress
to the person eating it. Some examples are glass, metal fragments etc. Other contaminants such
as hair or insects may be offensive but not necessarily a danger to health. They should
nonetheless be considered and controlled.

PRINCIPLE 2: DETERMINE CRITICAL CONTROL POINTS

Decide which of the control points is critical. This means identifying whether it is the essential
step at which to control an identified hazard. Bear in mind that different types of hazard may
have critical controls at different steps in the process.
Control points are the points in the food processing chain where it is possible to control or
remove hazards.

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Critical control points are the control points in the processing chain where it is essential to a
hazard, usually because there is no later step at which to establish control.

PRINCIPLE 3: ESTABLISH CRITICAL LIMITS

After each control point is identified, decide how to check whether it is under control during
processing. This may be by observation or by measurement (such as temperature or time).
Critical limits for critical control points are measurements such as temperature and time, that
must be met, or characteristics such as appearance and texture. Critical limits need to be
validated.

PRINCIPLE 4: ESTABLISH A MONITORING SYSTEM

To be sure that the critical limits are always effective, it is important to set up a system to
monitor and record control at the critical control point. The monitoring system must ensure any
loss of control at the critical control point can be discovered in time to take corrective action
before the product is rejected.

Information obtained from monitoring must be assessed by someone who has the knowledge
and authority to carry out corrective actions when needed. Quick on-line chemical and physical
measurements and observations are better than microbiological tests that take time to analyse.
Usually simple time and temperature records are sufficient. Often all that is needed is a system
to record observations. All records and documents must be signed by the person doing the
monitoring and by a responsible reviewing official of the food business.

PRINCIPLE 5: ESTABLISH CORRECTIVE ACTION

Decide exactly what corrective action to take when monitoring shows that a particular critical
control point is out of control. You may need to think about reprocessing or dumping the
affected product.

PRINCIPLE 6: ESTABLISH VERIFICATION PROCEDURES

Once the HACCP system is established, set up procedures to verify (check) that the system
works.

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Examples of verification include:
reviewing the HACCP system and its records to ensure that controls are effective
reviewing corrective action reports to ensure that the corrective actions were undertaken
occasional testing to demonstrate that control has been maintained.

Principle 7: Establish record keeping and documentation requirements

The HACCP regulation requires that all plants maintain certain documents, including its hazard
analysis and written HACCP plan, and records documenting the monitoring of critical control
points, critical limits, verification activities, and the handling of processing deviations.
Implementation involves monitoring, verifying, and validating of the daily work that is
compliant with regulatory requirements in all stages all the time. The differences among those
three types of work are given by Saskatchewan Agriculture and Food.

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