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Section 1

Implementing ISO 22000:2005

Implementing ISO 22000:2005 1


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Requirements and how to meet them

1.1 What have we got to do?

For anyone considering the implementation of a FSMS built around the requirements of the ISO 22000
standard there are some initial steps to take, outlined as follows.

1.1.1 Understand the business

The organization needs to understand how it fits into the food chain (see Figure 1.1).

Crop producers
Farmers, meat production
Feed producers Fishermen, those producing
feed for livestock

Primary food producers

Food manufacturers
Manufacturing of food products
Secondary food manufacturers

Wholesalers
Retail, catering and wholesale
Retailers, food service operators
and caterers

Figure 1.1 – The food chain

A business may operate at several levels within the food chain. For instance a farmer will be a crop
producer and may sell to a feed producer, a wholesaler and to the public (as a retailer) at a farmers’

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market. It is essential that you identify those who supply you and what is critical about their supplies,
i.e. how their product could affect the food safety of your product. Equally you need to know the next
step in the chain and how you can have an impact on your customer.

1.1.2 Identify all inputs and outputs

All the inputs to your products need to be systematically identified and the output of each process
determined. For those new to this concept it is covered in greater detail in 2.2.

1.1.3 Look at each process and identify the hazards that could arise

Those with an HACCP system in place will know this method well. It is a requirement under the 2006
regulations (The Food Hygiene (England) Regulations 2006 [SI 2006/14] and equivalent) that organizations
carry out an HACCP evaluation. This enables the organization to determine any part of the processes that
poses a risk to food safety.

1.1.4 Determine what controls are needed

The next step is to install controls to eliminate or significantly reduce the risk of the food product
becoming unsafe.

1.2 How do we do it?

The standard identifies a number of key steps that need to be satisfied at the start of the process.
(References in parentheses refer to ISO 22000:2005.)

1.2.1 Appoint a food safety team leader (5.5)

This is a key stage in the implementation of the standard and a specified requirement.

1.2.2 Select the food safety team members (7.3.2)

To support the food safety team leader in the implementation programme there is a requirement to have
a food safety team. This will have some permanent members and may have some ad hoc members.

4 ISO 22000 Food Safety: Guidance and Workbook for the Manufacturing Industry
1.2.3 Provide resources (6)

An organization must demonstrate commitment to support the management systems and provide the
necessary resources for it to be effective. There are detailed requirements in the standard.

1.2.4 Outline of planning and safe product realization (7)

This is the most important clause for the implementation and operation of the system. It closely follows
the Codex Alimentarius HACCP system but includes some additional requirements.

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