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Understanding

22000 Food
Safety
Management
Systems

Copyright 2011 Vinca, LLC dba 22000-Tools.com
What is ISO 22000?
A set of requirements for a Food Safety
Management System (FSMS)
It was developed to fill the need for a
worldwide Food Safety Standard
The 22000 Standards,
ISO and FSSC 22000
Many standards already exist
worldwide...
ISO 22000 and FSSC 22000 have
global acceptance
FSSC 22000 is a GFSI
Benchmarked standard
What is ISO 22000?
ISO 22000
Applies to all stages of the supply chain
Is aligned with ISO 9001 to enhance compatibility with existing
management system
FSSC 22000
Applies to Food Manufacturers
Contains the requirements of ISO 22000 and the PAS 220, or
PAS 223 or other PAS documents as they develop.
PAS 220 contains specific requirements for prerequisite
programs (PRPs). The PAS 223 contains PRP requirements for
Food Packaging Manufacturers
What is ISO 22000?
Sections 4 - 8 Contain the requirements
ISO 22000 Standard
Section 1: Scope
Section 2: Normative Reference
Section 3: Terms & Definitions
Section 4: General Requirements
Section 5: Management Responsibility
Section 6: Resource Management
Section 7: Planning & Realization of Safe Products
Section 8: Validation, Verification & Improvement
4.1 General
Establish an effective Food Safety Management System
(FSMS)
Keep it current
4.2 Documentation
Requirements
Document your system
Control your documents
4.2 Records
Maintain required records
Control your records
5.1 Management
Commitment
Management must be involved in
and committed to the FSMS.
Objectives support safety
Everyone knows the importance of
meeting the requirements
5.2 Food Safety Policy
Management creates for Food
Safety Policy
Management is responsible for
communicating the policy
Management is responsible for
ensuring that the policy is
implemented
5.3 FSMS Planning
As top management, take an active role in
planning the system
Be involved in the design and implementation
Make sure the integrity is maintained as
changes are made
5.4 Responsibility and
Authority
Define responsibilities and authority
Communicate them
Everyone is responsible for reporting
problems with the FSMS - make sure they
know that
5.5 Food Safety Team
Leader
Appointed by top management
Reports to top management on the
status of the FSMS
5.6 Communication
Establish a system for external
communication
Establish a system for internal communication
5.7 Emergency
Preparedness
Be prepared to respond to emergency
situations
Prepare an emergency plan to address
potential situations:
Fire
Flood
Accidents
Contamination
Others...
5.8 Management
Review
Key step in a Management
Systems approach
Management meets to evaluate
the performance of the FSMS
6 Resource
Management
Top management is responsible
for providing the resources
required
Human resources
Infrastructure
Work Environment
7 Planning &
Realization of Safe
Product
Your organization will need to plan
all of the processes that go into
making your product in order to
ensure a safe end product
7.2 Prerequisite
Program
Prerequisite Programs:
Basic Conditions and activities that are
necessary to maintain a hygienic environment
throughout the food chain
The Food safety Team establishes PRPs
For FSSC 22000 you will also include
prerequisite programs to meet the
requirements of PAS 220
7.3 Preliminary Steps
The Food Safety Team
Identifies product characteristics
Describe intended use
Prepare flow diagrams
Describe process steps and control measures
7.4 Hazard Analysis
The Food Safety Team
Verifies the accuracy of the flow diagrams
Conducts hazard analysis to identify potential
food safety hazards
Selects control measures to prevent or
eliminate those hazards
7.5 Establish
Operational PRPs
Operational PRPs:
Similar to a Critical Control Point, an Operational
Prerequisite Program is a control point where biological,
physical, or chemical hazards identified in hazard
analysis can be controlled.
Your food safety team will determine if the control point is
a CCP or oPRP using the decision criteria in Section 7 of
the standard.
The Food Safety Team establishes Operational PRPs
7.6 Establish the
HACCP Plan
The Food Safety Team
Documents the HACCP plan
7.7 Updating
The Food Safety Team
Updates any preliminary information that may
have changed during or as a result of the
hazard analysis
7.8 Verification
Planning
Identify what verification activities are required
including verification of PRPs, the HACCP
Plan and other procedures.

Verification will include internal audits, any
food safety or GMP audits, verification of
cleaning records and HACCP records and
other activities that you identify for your
system.
7.9 Traceability
A traceability system ensures that the
identification of product is maintained from
raw material to delivery.
Establish the traceability of product
From supplier to distribution
7.10 Control of
Nonconformity
When a control limit is exceeded or a PRP is
found to be out of control affected product
must be controlled.
Corrections
Corrective actions
Handling of potentially unsafe product
8.2 Validation, & 8.3 Control of
Measuring & Monitoring
All measuring equipment must be capable of
the required measurements and show
calibration to national or international
standards.
Calibrate and control measuring equipment to
ensure that measurements are valid
8.4 Verification
Establish and document an internal audit
process
The Food Safety Team evaluates and
analyzes verification results
The Food Safety Team takes any necessary
action
8.5 Improvement
Continually improve the FSMS through the
use of:
Management review
Internal audits
Corrective actions
Verification results
Validation results
8.5 Updating the FSMS
Top management is responsible for seeing
that the FSMS is continually updated
The Food Safety Management Team
evaluates the FSMS at planned intervals
Quiz
This has been an overview of the
requirements of the ISO 22000 standard.
Now it is time for a quiz.