Understandi

ng 22000
Food Safety
Management
Systems

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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
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
ISO/TS 22002-1, or ISO/TS 22002-4.
ISO/TS 22002-1contains specific requirements for
prerequisite programs (PRPs). The ISO/TS 22002-4
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 ISO/TS 22002-1 or
ISO/TS 22002-4
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
Further Resources
Online ISO 22000 Training for your
Food Safety Team Leader and your
Food Safety Team is available at
22000-tools.com.