y nye = Free Resource ISO 22000:2018 Food Safety Management System Course Section 1: Introduction to Food Safety Management Systems What is FSMS? A Food safety management system (FSMS) is a collaborative and systematic approach to effectively manage food safety risks. FSMS helps companies to improve food safety performance continually. Moreover FSMS also provides a framework for companies to comply food safety ordinances, regulations, state laws and compliance obligations. Mainly FSMS systems direct food organizations in following ways: 1. Conduct hazard analysis through out in the flow of food processing. 2. Examine the risks related with identified hazards, and identify critical hazards. 3. Establish the controls imperative to minimize the food safety hazards. 4. Establish critical limits for critical hazards. The overall process is known as hazard analysis and critical control points (HACCP). 8. Define goals for food safety performance. 6. Create a plan to achieve the goals 7. Monitor performance against targets and goals 8. Report the results 9. Review the FSMS results and continually improve.y uke Free Resource Food Safety Management System Standards One of the known requirements on food safety management systems other than ISO 22000 for implementing FSMS systems is Food safety system certification i.e. FSSC 22000 which is recognized by Global Food Safety Initiative (GFSI). ISO 22000:2005 is the only previous edition of ISO 22000:2018.y We: Free Resource Quality versus Food Safety Food safety must be taken into high consideration as this relates to the health and well-being of the customers. Hygienic conditions of premises where the food is prepared, cooked, served should be maintained. Food should be prepared, cooked, served meets customers’ expectations in terms of quality and safety. Quality of a food is explained as “attributes of a food which can be consistently achieved so as to meet consumer satisfaction”, whereas Food Safety is explained as “The state of food in which it does not possess any harm or potential hazard to the consumer”. In order to explain the difference we consider the example of a fried chicken: Quality aspects of a fried chicken cover areas such as under: © Uniform cooking © Color o Taste o Juicy characteristics However food safety aspects of the same fried chicken covers following: © Control of significant hazards 0 Adequate cooking temperature and time to kill food poisoning bacteria o Prevention of contaminants in chicken from salt, herbs and other spices o Absence of antibiotic content in chicken meaty nye = Free Resource What is FSSC 22000? FSSC 22000 is a premium food safety certification which is managed by independent foundation FSSC 22000. FSSC 22000 is an acronym for Food Safety System Certification. The certifications are recognized by Global Food Safety Initiative (GFSI). The requirements of FSSC 22000 help food manufacturing, supplying, companies to assess, report, and improve their food safety performance. FSSC 22000 uses ISO 22000:2008 as a preliminary requirement for its certification. It can be concluded that FSSC 22000 standards are detailed technical specific standards based on general requirements of ISO 22000. Contribution of ISO 22000; It can help in upgrading the food safety management system to FSSC 22000. FSSC 22000 helps food organizations in following ways: Performance: FSSC 22000 helps food organizations in pointing the right tools to improve their food safety performance. Contributing food organizations willingly commit to both assessing and minimizing their food safety hazard. Scope: FSSC has a limited scope as compare to ISO 22000. Currently farming, perishable animal products, food processing, feed production, food ingredients and food packaging material manufacturing is covered. Transparency: Offering available information on certification of food organization’s food safety in the public is an important contribution of FSSC 22000. Organizations attain superior transparency both externally through the food safety certification and internally through employees’ active participation. With FSSC 22000, a food organization can manage its food safety hazards, reinforce legal compliance and ensure customer satisfaction., nye = Free Resource What is 22000:2005? ISO 22000:2008 is the first edition of ISO 22000 on food safety management system. ISO 22000:2005 is compatible with ISO 9001:2000. ISO 22000:2008 states requirements for a food safety management system to help an food organization to develop and implement a food safety policy and objectives taking into consideration legal requirements and other requirements to which the food organization subscribes, and information about critical food safety hazards. It relates to those food safety hazards that the food organization identifies to those which it can control as critical. The standard does not dictate on its own any specific food safety performance criteria., WS: Free Resource What are Codex Alimentarius? Codex Alimentarius are transitively known as “Food Code, is a globally recognized series of standards and recommendations sourced in many national laws. The food codes provide the basis for most government authorities to ascertain safe food for consumers. It is made by the Codex Alimentarius Commission (CAC). CAC is a joint venture between the Food and Agriculture organization of the United Nations (FAO) and the World Health organization (WHO). ISO 22000 is founded on the Codex principles for food hygiene and this allows regulators to reference to 1SO 22000 in national requirements and government inspections to make sure that all the criteria for food safety are fulfilled.y wakes < Free Resource The need of revised edition of ISO 22000 around the Globe The need of revision in based on considerations concerning the changing business dynamics and the need of incorporation of business risk management in food safety management system along with the incorporation of Plan-do-check-act model both at the strategic level and at the operational level. ISO 22000 is well timed! However experts claim that the development of the new FSMS standard is well timed in June 2018. It is because ISO 22000:2018 matches the structure of the publication of newly revised ISO 9001:2015 (quality management system), ISO 14001:2015 (environment management system) and ISO 45001:2018 (occupational health and safety management system). Shared Common Requirements The shared common requirements among the three most important international standards on management systems (i.e. ISO 9001, ISO 48001 and ISO 14001) along with sector specific food safety management system (ISO 22000) should empower food organizations operating in food chains to incorporate them more easily into their food organizational processes., myles = Free Resource Behind ISO 22000 Revision ISO 22000 revision proposal was initially presented in the year 2014. The committee responsible for the revision of ISO 22000 is known ISO/TC 34/SC 17. ISO 22000:2018 was published on June 2018.y nye = Free Resource PDCA Approach in the Standard ISO 22000:2018 is comprised of the basic simple approach i.e. Plan-Do- Check-Act (PDCA) model, which offers a mechanism for food organizations to plan what they require to force so as to mitigate the criticality of food safety hazards. The PDCA approach is integrated at two levels in the standard, one level is the management system level and the other is operational level. The “Plan” part at Management System Level The Plan part at management system level is the analysis of food organization’s context, the role of leadership in the form of FSMS policy, accountability of the system and providing necessary resources needed for the smooth progression of the management system. All planning activities which include action plans from identified business risks and opportunities, FSMS objectives, and how are changes in the management system planned. The “Do” Part at Management System Level The standard helps top management to own its legal obligations related to food safety hazards. All operational activities are part of "Do” phase of the management system. The Do phase is then further elaborated on the basis of PDCA. This is explained as under: Plan in Operational Phase ~ It is majorly hazard analysis which takes following inputs: © Prerequisite programs PRPs 0 Traceability System o Emergency preparedness and response The output of hazard analysis is control measures which are validated in the plan phase. After validation of control measures Operation Prerequisite program (OPRP) and hazard control plan (HACCP) isy myles = Free Resource established. Verification activities for OPRPs and HACCP are then planned in the Planning phase of Operations. Do in Operational Phase — The do part of the operations include implementation of all plans i.e. OPRPs, HACCP, etc. Control of measurement and monitoring, control of product and process nonconformities are also included in “Do” part of operations. Check in Operational Phase — Verification activities for all implemented plans and the analysis on results of verification activities are included in check part of operations. Act in Operational Phase — All the outputs of check part can mandate changes in OPRPs and HACCP so as to have the correct verification results. The “Check” Part at Management System Level It is the part where performance evaluation is done, The “Check” part lists all the main constituents that should be resolved so as to make sure the system operational, and concludes opportunities for enhancement and improvement in the “Act” phase. Internal audit, management reviews are part of Check part of management system. The “Act” Part at Management System Level The “Act” part is actually the improvement part and is referred in the standard as “Continual Improvement”. It is a recurring activity to enhance food safety performance. Corrective actions are part of it. It can also result in changes in food safety management system.