3) FAAS 608 - Week 5

Basic Concepts in the Implementation of the Food Safety
Management System:
ISO 22000: 2005
Practical implementation of GHP, GMP, HACCP, ISO 22000
Dr. Nada EL DARRA, Associate Professor of Food safety & Technology
Spring 2019-2020
Week number 5
3/28/2020 Dr. NADA EL DARRA_Associate Professor 1
ISO 22000: 2005
• Issued in 2005
• ISO 22000:2005: Food safety management system- Requirements for any organization
in the food chain
• Sister standards:
- ISO 22003- Requirements for audit and certification bodies.
- ISO 22004- Guidance on the application of ISO 22000:2005
- ISO 22005- Traceability in the feed and food chain
Norm elaborated by the technical committee ISO/TC 34, Food product

Advantages of ISO 22000: 2005
• For the food industry:
- More ability to compete on many more markets around the world.
• For the consumers:

- Conformity of products and services to International Standards.
- Provides assurance about:
• Quality
• Safety
• Reliability
• Proactive rather than reactive.

Advantages of ISO 22000: 2005
• ISO 22000 can contribute to the quality of life in general by:
- Ensuring safe food
- Reducing foodborne diseases
- Better quality and safer jobs in the food industry
- Better utilization of resources
- More efficient validation and documentation of techniques, methods and
procedures.
- Increased profits
- Increased potential for economic growth and development.

Key elements (4) of ISO 22000: 2005
HACCP
principles
System Key
PRPs
management elements
Interactive
communication

1. Interactive communication:
Upstream and downstream communication along the food chain is essential to
ensure that food safety hazards are identified and controlled at each step within
the food chain.
2. System management
The most effective FSMSs are established, operated and updated within the
framework of a structured management system and incorporated into the overall
management activities of the organization

3 & 4. Prerequisite programs (PRPs) and HACCP:

• ISO 22000 integrates the principles of the HACCP system and application
steps developed by the Codex Alimentarius Commission.
• ISO 22000 combines the HACCP plan with PRPs.

3 & 4. Prerequisite programs (PRPs) and HACCP:

• ISO 22000 integrates the principles of the HACCP system and application
steps developed by the Codex Alimentarius Commission.
• ISO 22000 combines the HACCP plan with PRPs.

ISO 22000: 2005 Requirements
1. Scope- applicable to all organizations involved in any aspects

of the food chain.
2. Normative references- ISO 9000:2000, Quality management

System- Fundamentals and vocabulary
3. Terms and Definitions- Terms given in ISO 9000:2000 are

applicable

4. Food Safety Management System
4.1. General Requirements.
4.2. Documentation Requirements
5. Management Responsibility
5.1. Management Commitment
5.2. Food Safety Policy
5.3. Food Safety Management Planning
5.4. Responsibility and authority
5.5. Food safety team leader
5.6. Communication
5.7. Emergency Preparedness and response
5.8. Management Review

4.1. General Requirements.
5.3. Food Safety Management Planning
5.4. Responsibility and authority
5.5. Food safety team leader
5.6. Communication
5.7. Emergency Preparedness and response
5.8. Management Review

6. Resource Management
6.1. Provision of resources
6.2. Human Resources
6.3. Infrastructure
6.4. Work environment
7. Planning and realization of safe products

7.1. General
7.2. Prerequisite programs
7.3. Preliminary steps to enable Hazard Analysis.
7.4. Hazard Analysis
7.5. Establishing the operational prerequisite programs
7.6. Establishing the HACCP plan
7.7.Updating of preliminary information & docs specifying the PRPs & the HACCP plan
7.8. Verification planning
7.9. Traceability system
7.10. Control of nonconformity.

8. Validation, verification and Improvement of the FSMS.
8.1. General
8.2. Validation of control measure combinations
8.3. Control of monitoring and measuring
8.4. Food safety management system verification
8.5. Improvement involved in any aspects of the food chain

1. Scope of ISO 22000: 2005
• The food organization needs to demonstrate its ability to control

food safety hazards to ensure food safety at time of consumption.
• ISO22000 is applicable to all organizations involved in the food

chain regardless of size.
• ISO22000 can be accomplished through the use of internal and/or

external resources.

1. Scope of ISO 22000: 2005
• ISO 22000 specifies requirements to enable an organization:

1. To plan, implement, operate, maintain and update a FSMS
2. To demonstrate compliance with legal food safety requirements
3. To evaluate and assess food safety related customer requirements
4. To effectively communicate food safety issues to relevant parties in the food
chain
5. To ensure that the organization conforms to its stated food safety policy
6. To demonstrate such conformity to relevant interested parties
7. To seek certification of its FSMS by an external organization

1. Scope of ISO 22000: 2005
Answering these questions will help you determine the scope of your FSMS.
•What products, processes or services are included in the scope of your FSMS?
•What production facilities and locations?
•What statutory and regulatory requirements apply?
The scope will define exactly what is included in your food safety system.

Examples of Scope of ISO 22000: 2005
Phoenicia InterContinental Hotel is committed to serve high quality, safe food for its
customers and to meet their expectations using several facilities and services, in
compliance with LIBNOR standards, by ensuring safe practices for handling, preparing,
storing and serving of cold smoked salmon with zero defects as trusted and preferred by
our customers in Phoenicia-Beirut.
Workshop (Scope)

4.1. General Requirements
• The organization shall:

1. Ensure that food safety hazards are identified, evaluated and controlled in
such a manner that the products of the organization do not harm the
consumer.
2. Communicate information concerning development, implementation and
updating of the FSMS.
3. Evaluate periodically, and update when necessary, the FSMS to ensure that it
reflects the organization’s activities and incorporates the most recent
information.

• FSMS documentation should be controlled.

• They shall include:
- Documented statements of a food safety policy and related objectives.
- Documented procedures and records.
- Documents needed by the organization to ensure the effective
development, implementation and updating of the FSMS.
Check the procedure of document control

Check the ISO 22000 master list of documents

A documented procedure shall be established to define the controls needed:
- To approve documents for adequacy prior to issue.
- To review and update documents as necessary and re-approve documents.
- To ensure that changes in revised documents are identified.
- To ensure that documents are available at points of use.
- To ensure that documents are legible and identifiable.
- To define the controls needed to identify, store, protect, retrieve, in addition to the
retention time and disposition of records.
Check the procedure of document control

Check the ISO 22000 master list of documents
Workshop procedure.


Top management shall provide evidence of its commitment to the development and
implementation of the FSMS and to continually improving its effectiveness by:
- Showing food safety is supported by the business objectives of the organization
- Communicating to the organization the importance of meeting the requirements of
ISO22000 as well as customer requirements related to food safety.
- Establishing the food safety policy.
- Conducting management reviews,
- Ensuring the availability of resources.
Add the organization chart in the manual

Top management shall define, document and communicate its food safety policy. It
shall ensure that the food safety policy:
- Is appropriate to the role of the organization in the food chain.
- Conforms with both regulatory requirements and with food safety requirements of
customers.
- Is communicated, implemented and maintained at all levels of the organization.
- Is reviewed for continued suitability.
- Adequately addresses communication.
- Is supported by measurable objectives.

Food safety objectives should be developed following the SMART acronym.
SMART objectives are Specific, Measurable, Achievable, Realistic and Timely.
• Specific for your food business. Use your business data and target to areas of improvement for your own business.
• Measurable food safety objectives able to be assessed if they are in compliance to your objective through some type
of solid metric. Having numerical targets makes it easier to not only report on progress but to also motivate the food
handling team towards achieving our goals.
• Achievable. It is no good writing an objective that will never be achieved. Always start of small and in bite sized
chunks. You are more likely to succeed this way.
• Realistic objectives are closely aligned to making your food safety objectives achievable. They need to be realistic to
your food business not someone else’s.
• Timely objectives motivate us to achieve the outcome. All objectives should have a time limit otherwise nothing ever
gets done. Time restrictions are a catalyst for goal achievement. Just remember that “tomorrow never comes”.
• 3/28/2020 Dr. NADA EL DARRA_Associate Professor 27
Food Safety Policy of Pheonicia
Phoenicia InterContinental Hotel is committed to serve high quality, safe food for its customers and to meet their
expectations using several facilities and services, by ensuring safe practices for handling, preparing, storing and
serving of cold smoked salmon with zero defects as preferred by our customers in Phoenicia-Beirut.
The hotel management ensures on-going training and development of employees for quality, safety, and healthy
practices of food to meet clients’ expectations. This can be achieved by regularly reviewing and auditing the food
safety management system through continuous improvement.
Products and service provided by our company will conform to the statutory and regulatory requirements of LIBNOR
and ISO 22000:2005. Management’s responsibility is to provide direct leadership and resources to ensure continued
conformance with these requirements.
The FSMS is communicated to employees and end-consumers through posting it in the front office, cafeteria, kitchen,
and guest area. It will be under regular review and audit for continual improvement.

5.3. FSMS Planning
Top management shall ensure that:
- Planning of the FSMS is carried out to meet food safety requirements and objectives.
- The integrity of the FSMS is maintained when changes are planned and implemented.

5.4. Responsibility and Authority
• Top management shall ensure that responsibilities and authorities are defined and
communicated within the organization.
• All personnel shall have responsibility to report problems with the FSMS to designated
personnel.
Check the form of responsibility and authority

5.5. Food Safety Team (FST)
• It shall have a combination of multidisciplinary knowledge and experience in
developing and implementing the FSMS.
• Knowledge and experience in the organization’s products, processes, equipment and

food safety Hazards.

• The food safety team shall:
- Conduct Hazard analysis.
- Plan & implement the processes needed to validate control measures And to verify and
improve the FSMS.
- Review and update all CCPs
- Review and analyze the verification results
Check the form of the team

5.5. Why a team?
• Greater diversity of knowledge, skill and experience
• Solve problems that are beyond the ability of an individual
• Processes that cross departments are more easily tackled

• Recommendations more likely to be accepted and implemented
• Encouraging the team members, boots morale

• Workload can be shared
• Creates a challenging environment, questions existing practices and
assumptions

• The food safety team shall appoint a FST leader who has the responsibility and
authority:
- To manage a FST and organize its work.
- To ensure relevant training and education of FST members.
- To ensure that the FSMS is established, implemented, maintained and updated.
- To report to the organization’s top management on the effectiveness and suitability of
the FSMS.

Role of the FST leader

5.6. Communication
External Internal

5.6. External communication
- Suppliers and contractors
- Customers, in relation to product information, enquiries, and customer feedback
- Statutory and regulatory authorities, and other organizations that have an impact on the
effectiveness or updating of the FSMS
5.6. Internal communication
Effective communications with personnel (FST) on issues having an impact on food safety,
Including but not limited to:
- Raw materials
- Equipment
- Packaging, storage an distribution systems
- New or emerging food safety hazards
- Statutory and regulatory requirements
- Complaints
Example of communication
Communication
Internal External
Managerial board LIBNOR

meetings on (depending on the Codex Alimantarius Ministries Beirut Municipality Customer Feedback Supplier
monthly basis needs)
Food Safety
meetings on a Tourism Public Health
monthly basis
Chef’s and Economy

operation meetings
daily & Trade
Add your communication chart to the manual

5.7. External Preparedness and response
- Top management shall establish, implement and maintain procedures to manage
potential emergency situations and accidents that can impact food safety (Case of
war , fire and below examples).
Action Action Required
• Remain calm, Checking 100% your food item
• Inform Security and Duty Manager, Reject the food item
Receiving a bomb threat through food • Do not mention the incident to anyone unless instructed to do so
• Having approved supplier / trustworthy
• Determine the chef who will be cooking, Taking food sample
• Observe the chef during preparation, Ensure that food is directly served to the guest
Receiving food contaminated with • In case of any doubt, sample should be sent to the laboratory
poisons • Food to be stored in a quarantine area till receiving the results
• Checking personal hygiene of the staff, Checking cameras if available
• Isolating food in quarantine

An employee trying to sabotage • Sending food sample to the laboratory
• Sending supplier complaint form with attached pictures
• Through the suspected food, Checking the source of the physical contamination
• In case the source is coming from the supplier a Spot check is required

5.8. Management review
5.8.1. General
- Top management shall review the organization’s FSMS at planned intervals to
ensure its continuing suitability, adequacy and effectiveness.
- This review shall include assessing opportunities for improvement and the need
for change to the FSMS, including the food safety policy

5.8.2. Review input
The input to management review shall include information on:

- Follow-up actions from previous management reviews.
- Analysis of results of verification activities (8.4.3)
- Changing circumstances that can affect food safety (5.6.2.)
- Emergency situations, accidents (5.7.) and withdrawal/ recalls (7.10.4).
- Reviewing results of system-updating activities (8.5.2)
- Review of communication activities, including customer feedback (5.6.1)
- External audits or inspections.

5.8.3. Review Output
The output from the management review shall include decisions and actions related
to:
- Assurance of food safety (4.1.)
- Improvement of the effectiveness of the FSMS (8.5.)
- Resources needs (6.1.)
- Revisions of the food safety policy and related objectives (5.2.)
- Tasks to be performed, next meeting

6. Resources Management

6.1. Provision of resources
The organization shall provide adequate resources for the establishment, implementation,
maintenance and updating of the FSMS
6.2. Human resources

6.2.1 General
FST and the other personnel carrying out activities have an impact on food safety shall be
competent and shall have appropriate education, training, skills and experience.
Add Job Description

6.2. Human resources
6.2.2. Competence, awareness and Training
The organization shall:
a) Identify the necessary competencies for personnel whose activities have an impact on
food safety.
b) Provide training to ensure personnel have the necessary competencies.
c) Ensure that personnel responsible for monitoring and corrective actions of the FSMS
are trained.
d) Evaluate the implementation of the effectiveness of a), b) and c).
e) Ensure that the personnel are aware of the relevance and importance of their
individual activities in contributing to food safety
f) Ensure that the requirements for effective communication (5.6) is understood by all
personnel whose activities have an impact on food safety.
g) Maintain appropriate records of training and actions described in b) and c).

6.3. Infrastructure
The organization shall provide the resources for the establishment and maintenance of the
infrastructure needed to implement the requirements of ISO 22000:
- Building
- Equipment
- Utilities
- Supporting services

6.3. Infrastructure
Building:
• 3 towers (A,B and C)
• 450 rooms including 60 suites
• 1300 𝑚2 grand ballroom that can host 2000 guests
• 13 conference rooms equipped with the latest technology
• 7 restaurants including lounges and 3 bars
• Gourmet international sweets and oriental pastries
• Spa for treatments with a fully equipped gym
• 2 indoor and outdoor pools, saunas, steam rooms, Jacuzzis
• 24 hour private dinning
• Complimentary high speed Wi-Fi connection throughout the hotel

6.3. Infrastructure
Equipment:
o All equipment are stainless steel
o Chopping boards are plastic
o The kitchen department is equipped for maximum productivity, quality, and savings in terms of
finance and resources.
o The kitchen equipment are the best in terms of quality, durability, efficiency, and functionality
o The basic equipment available in the hotel entail tables for food preparation, refrigerators, freezers,
ice machines, cabinets, drawers and shelves to store dishes.
o The kitchen equipment is not only built to last, but it is built to conserve precious resources and
thus facilitate long-term financial savings.
o The kitchen also have proper ventilation system installed, which is crucial in dealing with fumes,
odors, and various airborne elements and particles. The ventilation system is also coupled with
smoke and gas alarms.
o The floors, equipment, and countertops are easy to clean, and every piece of kitchenware have its
own place.

6.4. Work Environment
The organization shall provide the resources for the establishment, management and
maintenance of the work environment needed to implement the requirements of ISO
22000:
- Measures to prevent cross-contamination
- Work space requirements
- Protective work wear requirements
- Availability and location of employee facilities

• The hotel management creates a healthy, supportive, respectful, positive and friendly working environment for
the hospitality workers.
• The hotel is green engaged, involved in recycling, free from smoking, sells used oil to avoid drainage blockage.
In addition the hotel have proper testing for potable water, performs regular hands and surface swabbing. It also
performs microbiological testing for 10 different items per months in the accredited laboratory RBML.
• As well as, the availability and location of employee facilities such as cafeteria, changing rooms, toilets,
incentives (employee of the month).
• The kitchens in Phoenicia Hotel are properly designed to inspire cooks and boost guest experience.
The design aims for efficiency to minimize movement, resource and time wastage, and prevent mishaps and
injuries

Layout and Design of the Kitchen
The layout and design of the kitchen is based on the

following factors:
• Efficient flow of work
• Ease of movement of products through the facility
• Productivity of employees
• Functional areas
• Equipment
• HACCP
• Durability
• Special purpose space
• Other considerations

Efficient Flow of Work
• The layout and design of the central kitchen is based on efficiency of product flow through the
foodservice system.
• The flow of food move in one direction, do as little crossing paths as possible, and move the
shortest distances possible.
Utilities
• Food grade
• Non-corrosive
• Non-rusted

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Basic Concepts in the Implementation of the Food Safety

Practical implementation of GHP, GMP, HACCP, ISO 22000

Dr. Nada EL DARRA, Associate Professor of Food safety & Technology

- ISO 22004- Guidance on the application of ISO 22000:2005

- ISO 22005- Traceability in the feed and food chain

Norm elaborated by the technical committee ISO/TC 34, Food product

3/28/2020 Dr. NADA EL DARRA_Associate Professor 2

• For the consumers:

• Proactive rather than reactive.

3/28/2020 Dr. NADA EL DARRA_Associate Professor 5

3/28/2020 Dr. NADA EL DARRA_Associate Professor 6

3/28/2020 Dr. NADA EL DARRA_Associate Professor 7

3/28/2020 Dr. NADA EL DARRA_Associate Professor 8

3 & 4. Prerequisite programs (PRPs) and HACCP:

3/28/2020 Dr. NADA EL DARRA_Associate Professor 9

3 & 4. Prerequisite programs (PRPs) and HACCP:

3/28/2020 Dr. NADA EL DARRA_Associate Professor 10

1. Scope- applicable to all organizations involved in any aspects

2. Normative references- ISO 9000:2000, Quality management

3. Terms and Definitions- Terms given in ISO 9000:2000 are

3/28/2020 Dr. NADA EL DARRA_Associate Professor 11

3/28/2020 Dr. NADA EL DARRA_Associate Professor 12

3/28/2020 Dr. NADA EL DARRA_Associate Professor 13

7. Planning and realization of safe products

3/28/2020 Dr. NADA EL DARRA_Associate Professor 14

3/28/2020 Dr. NADA EL DARRA_Associate Professor 15

• The food organization needs to demonstrate its ability to control

• ISO22000 is applicable to all organizations involved in the food

• ISO22000 can be accomplished through the use of internal and/or

3/28/2020 Dr. NADA EL DARRA_Associate Professor 16

• ISO 22000 specifies requirements to enable an organization:

3/28/2020 Dr. NADA EL DARRA_Associate Professor 17

•What production facilities and locations?

•What statutory and regulatory requirements apply?

3/28/2020 Dr. NADA EL DARRA_Associate Professor 18

3/28/2020 Dr. NADA EL DARRA_Associate Professor 20

• The organization shall:

3/28/2020 Dr. NADA EL DARRA_Associate Professor 21

• FSMS documentation should be controlled.

Check the procedure of document control

3/28/2020 Dr. NADA EL DARRA_Associate Professor 22

Check the procedure of document control

3/28/2020 Dr. NADA EL DARRA_Associate Professor 23

3/28/2020 Dr. NADA EL DARRA_Associate Professor 24

Add the organization chart in the manual

3/28/2020 Dr. NADA EL DARRA_Associate Professor 25

3/28/2020 Dr. NADA EL DARRA_Associate Professor 26

3/28/2020 Dr. NADA EL DARRA_Associate Professor 28

3/28/2020 Dr. NADA EL DARRA_Associate Professor 33

Check the form of responsibility and authority

3/28/2020 Dr. NADA EL DARRA_Associate Professor 34

• Knowledge and experience in the organization’s products, processes, equipment and

3/28/2020 Dr. NADA EL DARRA_Associate Professor 35

Check the form of the team

3/28/2020 Dr. NADA EL DARRA_Associate Professor 36

• Processes that cross departments are more easily tackled

• Encouraging the team members, boots morale

3/28/2020 Dr. NADA EL DARRA_Associate Professor 37

3/28/2020 Dr. NADA EL DARRA_Associate Professor 38

3/28/2020 Dr. NADA EL DARRA_Associate Professor 39

3/28/2020 Dr. NADA EL DARRA_Associate Professor 40

Managerial board LIBNOR