SSCC 2312 2021/2022 1

Current Quality Management

Systems in place

ISO 22000, GMP, HACCP, HALAL,

KOSHER

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ISO 22000 FOOD SAFETY MANAGEMENT

https://youtu.be/Op-Xmk5XCH8
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 ISO 22000 FOOD SAFETY MANAGEMENT

THE PURPOSE OF ISO 22000

• ISO 22000:2018 sets out the requirements for a food safety management
system.
• It defines out what an organization needs to do to demonstrate its ability to
control food safety hazards in order to ensure that food is safe.

• The ISO 22000 incorporates the principles of HACCP (Hazard Analysis and
Critical Control Point) and/or Good Manufacturing Practice (GMP)
Certification, and other critical components of a management system to
create a harmonised food safety management standard that is acceptable
worldwide by stakeholders like regulators, primary producers, food
manufacturers and packers, retailers and consumers.

• ISO 22000 supports the UN Sustainable Development Goals by reducing

foodborne diseases and supporting better public health.

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 Who is ISO 22000 for ?
• → applicable to all organizations in the food
and feed industries, regardless of size or
sector.
• Following the same High-Level Structure (HLS)
as other ISO management system standards,
such as ISO 9001 (quality management), it is
designed in a way that it can be integrated
into an organization’s existing management
processes but can also be used alone.
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 What are the benefits for
business?
• Key potential benefits of using the standard include:
❑ The ability to consistently provide food-related products
and services that are safe and meet regulatory
requirements
❑ Improved management of risks in food safety processes
❑ Demonstrating strong links to the United Nations’ Codex
Alimentarius, which develops food safety guidelines for
governments

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How does ISO 22000 relate to UN Codex Alimentarius ?

• Codex Alimentarius, also known as the “Food Code”, is an internationally

recognized series of standards and guidelines referenced in many national
laws, providing the foundation for most government authorities to ensure
safe food for consumers.

• It is developed by the Codex Alimentarius Commission (CAC), a joint venture

between the Food and Agriculture Organization of the United Nations (FAO)
and the World Health Organization (WHO).

• ISO 22000 is based on the Codex principles for food hygiene and this enables
authorities to refer to ISO 22000 in national requirements and government
inspections to ensure that all the criteria for food safety are met.

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 What about certification ?
• If your company want to get certified, the first step is to find a
reputable third-party certifying body (i.e SIRIM-QAS
International, TUV-SUD) (ISO does not perform certification,
they only set the standard)

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 How to apply ISO 22000 Food Safety
certification?

1.Submission of Request for Information (RFI)

2.Issuance of Quotation
3.Submission of Application
4.Conduct Stage 1 Audit
5.Conduct Stage 2 Audit
6.Recommendation and Approval
7.Issuance of Certificate
8.Surveillance and Recertification Audit

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 What should be managed ?
Reference: iso.org 10 contents

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 Codex Alimentarius (UN)
-aka Food Code
It is a collection of standards, guidelines and codes of practice adopted
by the Codex Alimentarius Commission

http://www.fao.org/fao-who-
codexalimentarius/codex-texts/dbs/gsfa/en/

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 STANDARD FOR KIMCHI
CXS 223-2001
Adopted in 2001. Amended in 2017.

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Good Manufacturing Practice (GMP)

Administered by Administered by
FDA Ministry of Health
(MOH/KKM)
Certification: MS 1514 GMP

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 Good Manufacturing Practice (GMP)

• GMPs describe the methods, equipment, facilities, and controls for

producing processed food.
• As the minimum sanitary and processing requirements for
producing safe and wholesome food, they are an important part of
regulatory control over the safety of the nation's food supply.
• GMPs also serve as one basis for FDA inspections.

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 Key Provisions of Food GMP
• General Provisions (Subpart A)
• Buildings and Facilities (Subpart B)
• Equipment (Subpart C)
• Production and Process Controls (Subpart E)
• Defect Action Levels (DALs) (Subpart G)

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 General Provisions (Subpart A)
• The section on personnel delineates plant and employee
responsibilities with regard to personal hygiene.
• For example, personnel with diseases or other conditions that could
contaminate food are to be excluded from manufacturing
operations.
• The section also outlines expectations with respect to personal
hygiene and cleanliness, clothing, removal of jewelry and other
unsecured objects, glove maintenance, use of hair restraints,
appropriate storage of personal items, and restrictions on various
activities, such as eating and smoking.
• The section discusses the need for appropriate food safety
education and training in very general terms. The subpart further
mandates the assignment of supervisory personnel to ensure
compliance.
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 Buildings and Facilities
(Subpart B)
• Subpart B of the food GMPs outlines requirements for the
maintenance, layout, and operations of food processing facilities.

i. Section 110.20 outlines the requirements for adequate maintenance of

the grounds, including litter control, waste removal and treatment, and
grounds maintenance and drainage.
ii. Section 110.35 describes sanitary operations. Physical facilities,
equipment, and utensils are to be sanitized in a way that protects against
food contamination. Storage of cleaning materials and toxic materials
permitted are outlined to prevent contamination with chemicals. The
section also briefly addresses pest control and cleaning of various food
contact surfaces, as well as the frequency of cleaning.
iii. Section 110.37 describes the requirements for adequate sanitary
facilities and controls, including the water supply, plumbing, toilet and
hand-washing facilities, and rubbish and offal disposal.
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 Equipment (Subpart C)
• Subpart C describes the requirements and expectations for
the design, construction, and maintenance of equipment and
utensils so as to ensure sanitary conditions. It also adds a
specific requirement; an automatic control for regulating
temperature or an alarm system to alert employees to a
significant change in temperature. Other requirements of the
subpart are fairly general and intended to prevent
contamination from any source.

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 Production and Process Controls
(Subpart E)
• The first section of Subpart E lists the general sanitation processes
and controls necessary to ensure that food is suitable for human
consumption.
• This section also addresses the monitoring of physical factors
(critical control points), such as time, temperature, humidity, pH,
flow rate, and acidification.
• The second section outlines very general requirements for
warehousing and distribution. The section requires finished foods
to be stored and distributed under conditions that protect against
physical, chemical, and microbial contamination. The container and
the food must also be protected from deterioration.

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 Defect Action Levels (DALs)
(Subpart G)
• The last subpart of the food GMPs allows FDA to define maximum
defect action levels (DALs) for a defect that is natural or
unavoidable even when foods are produced under GMPs as set out
in the other subparts of the regulations. Generally, these defects
are not hazardous to health at low levels; they include rodent filth,
insects, or mold.

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GMP is applicable to ALL food, and very specific to
these products:

• Quality control procedures for nutrient content of infant formula (21 CFR
106).
• Thermally processed low-acid canned foods in hermetically sealed
containers (21 CFR 113).
• Acidified foods (21 CFR 114).
• Bottled drinking water (21 CFR 129).

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Game time (Kahoot, 10mins)

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 HAZARD ANALYSIS AND
CRITICAL CONTROL POINT
SYSTEM (HACCP)
• The HACCP system, which is science based and systematic, identifies
specific hazards and measures for their control to ensure the safety of
food.
• HACCP is a tool to assess hazards and establish control systems that
focus on prevention rather than relying mainly on end-product testing.
• Any HACCP system is capable of accommodating change, such as
advances in equipment design, processing procedures or technological
developments.

• In US, it is administered by FDA and USDA (Department of Agriculture)

• In Malaysia, MS 1480 HACCP is administered by Ministry of Health
(MOH/KKM)

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Principle 1 - Conduct a Hazard Analysis

The application of this principle involves listing the steps in the process and
identifying where significant hazards are likely to Occur. The HACCP team will
focus on hazards that can be prevented, eliminated or controlled by the HACCP
plan. A justification for including or excluding the hazard is reported and possible
control measures are identified.

Principle 2 - Identify the Critical Control Points

A critical control point (CCP) is a point, step or procedure at which control can be
applied and a food safety hazard can be prevented, eliminated or reduced to
acceptable levels. The HACCP team will use a CCP decision tree to help identify the
critical control points in the process. A critical control point may control more that
one food safety hazard or in some cases more than one CCP is needed to control a
single hazard. The number of CCP's needed depends on the processing steps and
the control needed to assure food safety.

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Principle 3 - Establish Critical Limits

A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical,
or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an
acceptable level the occurrence of a food safety hazard. The critical limit is usually a
measure such as time, temperature, water activity (Aw), pH, weight, or some other
measure that is based on scientific literature and/or regulatory standards.

Principle 4- Monitor CCP

The HACCP team will describe monitoring procedures for the measurement of the critical
limit at each critical control point. Monitoring procedures should describe how the
measurement will be taken, when the measurement is taken, who is responsible for the
measurement and how frequently the measurement is taken during production.

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Principle 5 - Establish Corrective Action

Corrective actions are the procedures that are followed when a deviation in a critical
limit occurs. The HACCP team will identify the steps that will be taken to prevent
potentially hazardous food from entering the food chain and the steps that are
needed to correct the process. This usually includes identification of the problems
and the steps taken to assure that the problem will not occur again.

Principle 6 – Verification

Those activities, other than monitoring, that determine the validity of the HACCP
plan and that the system is operating according to the plan. The HACCP team may
identify activities such as auditing of CCP's, record review, prior shipment review,
instrument calibration and product testing as part of the verification activities.

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Principle 7 – Recordkeeping

A key component of the HACCP plan is recording information that can be used
to prove that the a food was produced safely. The records also need to include
information about the HACCP plan. Record should include information on the
HACCP Team, product description, flow diagrams, the hazard analysis, the
CCP's identified, Critical Limits, Monitoring System, Corrective Actions,
Recordkeeping Procedures, and Verification Procedures.

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 HALAL

"Halal originates from an Arabic phrase that

means allowed or permitted by Islamic Law"
ISLAMIC LAW (SYARA’)

Islamic Law (Syara’) refers to Islamic law according to the Syafi’e school of thought, or
the Maliki, Hambali or Hanafi schools of thought, as decreed by the King of Malaysia
and enforced in Wilayah Persekutuan or decreed by the Royal Head of State of any
state and enforced in that respective state.

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• Based on Trade Description Order (Usage of the Term “Halal”) 1975→ When the
term is used in relation to food in any form whatsoever, in the process of trade or
commerce as an aspect of trading or part of an aspect of trading for the referred food,
the terms ‘Halal’, ‘Guaranteed Halal’ or ‘Muslim Food’ or any other terms that may be
used to indicate or may be understood as meaning to indicate as permissible to be
consumed by Muslims and allowed in their religion for the referred food to be
consumed, must therefore mean the following, that is, the food for which such terms
are being used:

1. Does not stem from or consists of any part of or item from animals that are
forbidden to Muslims by Islamic law, or animals that have not been slaughtered
according to Islamic law.
2. Does not contain any substance that is considered impure in Islamic law.
3. Is not prepared, processed or manufactured using equipment or utensils that are
not free from impurities as defined by Islamic law
4. That, in the preparation, processing or storage stage, does not come in contact with
or is stored near any kind of food that does not meet the requirements of para(s)
(a), (b) or (c) or any substances that are considered impure by Islamic law.

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 HALAL CERTIFICATION IN MALAYSIA
-MS 1500:2009

• Malaysian Standard on Halal Food (MS 1500:2009)

• MS 1500:2009→ ‘Halal Food: Production, Preparation, Handling

and Storage – General Guide’ was developed under the Malaysian
Standard Development System, under the wing of Department of
Standards Malaysia (DSM), Ministry of International Trade and
Industry (MITI)
• Website: http://www.jsm.gov.my/ms-1500-2009-halal-
food#.XeW_FugzbIU

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 Food and
beverage
products

What it Consumer
covers? goods

Slaughter Food
house premises

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 Official logo

Can download from

https://law.resource.org/pub/my
/ibr/ms.1500.2009.pdf

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What does certify to the MS 1500: 2009 means?

• The organisation has complied with the requirements stipulated in

the standards for the production, preparation, handling and
storage of halal food and shall be verified through site inspection
as deemed necessary by the competent authority.

Note: Competent authority is entrusted by the government to carry out specified

work according to prescribed requirements. Authority refers to JAKIM, JAIN or
MAIN, whichever applies.

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 Who should apply MS 1500: 2009?

• Halal certification is open to both local and foreign companies

in Malaysia and abroad.
• Applicants who are eligible :
1) manufacturer / producer
2) distributor/ trader
3) sub-contract manufacturer
4) repacking;
5) food premise, and
6) abattoir

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 The benefits of certification

• Penetration to the largest market share in the food sector as Malaysia's

halal logo is highly respected and well accepted by the Muslim
countries
• Malaysia's halal certification systems give the confidence to your
business, customer, suppliers and other stakeholder that your product
is halal and syariah compliant
• The standards entails specific technical requirement on halal which will
provide your product to be halal and syariah compliant
• The systems also look into the needs of your human resource which
will also increase staff morale and commitment
• Complying to standards provide you with the accolades for competitive
edge
• All of the above will increase profitability

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 Can download from
http://www.halal.gov.my/v4/ckfinder/userfiles
/files/cb2/LATEST_CB_LIST_-
_AS_AT_OCTOBER_1ST_2019.pdf

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 What is Kosher?
• The word kosher or kashrut means proper or
acceptable, and it has informally entered the
English language with that meaning.
• Kosher refers to a set of intricate biblical laws
that detail the types of food that a Jewish
person may eat and the ways in which it may
be prepared.

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• To be certified Kosher, all ingredients in every
product—and the process of preparing the
product—must be certified for orthodox
kosher-compliance too.

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 Kosher Food
• Kosher foods are divided into three categories:
meat, dairy and pareve.

https://www.youtube.com/watch?v=ifKFC4jYqS8

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 MEAT
• All meat and fowl and their by-products, such as bones, soup or gravy are
classified as Meat. Thus includes products that contain meat or fowl derivatives
such as liver pills.
• Items designated “Meat” must meet the following requirements to be considered
kosher:
• Kosher meat must come from an animal that chews its cud and has split hooves.
(Cows, sheep and goats are kosher; rabbits, kangaroos and fox are not).
• Kosher fowl are identified by a universally accepted tradition and include the
domesticated species of chickens, Cornish hens, ducks, geese and turkeys. The
Torah names the species of fowl that are forbidden, including all predatory and
scavenger birds.
• Animal and fowl must be slaughtered with precision and examined by a skilled
shochet, an individual extensively trained in the rituals kosher slaughtering.
• Permissible portions of the animal and fowl must be properly prepared (soaked
and to remove any trace of blood) before cooking.
• All utensils used in slaughtering, cleaning, preparing and packaging must be
kosher.

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 DAIRY
• All foods derived from, or containing, milk are classified as dairy, including
milk, butter, yogurt and all cheese – hard, soft and cream. Even a trace amount
of dairy can cause a food to be considered dairy.

• Dairy products must meet the following criteria in order to be certified kosher:
1. They must come from a kosher animal.
2. All ingredients must be kosher and free of meat derivatives. (Conventional
rennet, gelatin, etc., are of animal origin and may not be used in kosher
dairy.)
3. They must be produced, processed and packaged on kosher equipment.

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 PAREVE
• Foods that are neither meat nor dairy are called pareve. Common
pareve foods are eggs, fish, fruit, vegetables, grains, unprocessed
juices, pasta, soft drinks, coffee and tea and many candies and
snacks.
• Pareve presents fewer kosher complexities than meat or dairy, but
certain points must be known:
• Foods may lose their pareve status if processed on meat or dairy
equipment or when additives are used. Pure Chocolate, cookies and
other snacks may not be processed with meat or meaty foods
unless they are certified pareve.
• Certain fruits, vegetables and grains must be checked for the
presence of small insects and larvae, which are not kosher.
• Eggs must be checked for the presence of blood spots, which are not
kosher.
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 What Foods are Not Kosher?
• The Bible lists the basic categories of food items which are not
kosher. These include certain animals, fowl and fish (such as
pork and rabbit, eagle and owl, catfish and sturgeon), most
insects, and any shellfish or reptile. In addition, kosher species
of meat and fowl must be slaughtered in a prescribed manner,
and meat and dairy products may not be manufactured or
consumed together.

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 Largest certification body
-ORTHODOX UNION

1. The OU (Orthodox Union) Kosher is the world’s largest and most widely recognized
international kosher certification agency, certifying over 800,000 products produced in more
than 9,011 plants located in 104 countries around the world.
2. The OU symbol is one of the world’s best-known trademarks.
3. High quality food standard assurance.
Logo

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 Kosher Dairy Certified
• An ‘OU-D’ symbol indicates:
• The product is dairy or has been on dairy equipment.
• The product contains a dairy ingredient or a dairy derivative.
• Alternatively, the product, while not containing dairy ingredients itself,
was made on equipment also used for making dairy products.
• Kosher laws do not permit a dairy food to eaten or cooked with meat
or with foods made with meat ingredients.
• Kosher laws dictate that if one has just eaten meat, one must wait a
prescribed time before being allowed to eat a product marked OU-D.

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 Kosher Meat Certified
• An ‘OU-Meat’ symbol or an OU-Glatt symbol indicates:
• The product is Kosher meat or a product with meat ingredients or a
derivative of meat (but not necessarily Kosher for Passover)
• Alternatively, the product, while not containing meat ingredients itself,
was made on equipment also used for making meat products.
• Kosher laws do not permit meat a food with meat ingredients to be
eaten with or cooked with dairy or with foods made with dairy
ingredients.

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 Kosher Fish Certified
• An ‘OU-Fish’ symbol indicates:
• The product has fish ingredients (but not necessarily Kosher for
Passover).
• The product should NOT be eaten with nor cooked with meat or with
foods made with meat ingredients.
• It is permitted to eat an OU-F product right before or right after having
meat.
• Products which are marked with the OU-F kosher logo may be eaten
and cooked together with Dairy foods.
• While Kosher law allows cooking an OU-F product on meat equipment,
it has become a custom to have a separate pot for cooking or reheating
fish

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 An ‘OU-P’ symbol
• The product is Kosher for Passover and is
Pareve.

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 Workshop
-15 minutes
• Find 1 Malaysia or 1 international company
that are currently certified with ISO 22000
(Codex Alimentarius, GMP and HACCP
embedded), and Halal/Kosher.
• Summarize its brief info inside Jamboard
during class (within Google Meet)

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