ISO 22000 Awarness

‫‪ISO 22000:2018 Awareness‬‬
‫”‪FSMS ”Food Safety Management System‬‬

‫تعريف عن المحاضر (أحمد عبد الخالق)‬
‫كبير مراجعين فى مواصفة ‪ISO‬‬ ‫•‬
‫& & ‪9001:2015 ISO 22000:2018‬‬
‫‪For Zi-Diligence‬‬
‫‪ISO 14001:2015 & 45001:2018‬‬
‫•‬
‫‪M‬‬
‫استشارى‬
‫‪ 8‬سنوات في ضمان الجودة ومراقبة الجو‪%‬دة‬ ‫•‬
‫‪BIO Equivalence‬‬
‫داخل بيئة التصنيع فى مجالى األدوية و‬
‫األغذية خاصة في مجال الفنادق و‪%‬الضيافة‪.‬‬ ‫‪Management‬‬
‫أيضا ‪ ،‬في مجال المراجعة واالستشارات‬
‫لنظام اإلدارة و‪%‬معايير المنتج مثل ‪FSSC‬‬
‫‪Center‬‬
‫‪& BRC‬‬
‫مساعد المدير اإلقليمي لسالمة األغذية‬
‫و‪%‬ضمان الجودة لمجمو‪%‬عة فنادق‬
‫•‬ ‫‪S‬‬
‫‪System‬‬
‫‪STEIGENBERGER ALCAZAR‬‬
‫‪ & Jaz‬في جنوب سيناء ‪ -‬شرم الشيخ‪.‬‬
‫مستشار تقني لنظم ال ‪ ISO‬المختلفة و‪%‬نظام‬
‫إدارة الجودة وسالمة األغذية‪.‬‬
‫•‬
‫‪A‬‬
‫مدرب و‪%‬محاضر لـمعايير & ‪ISO‬‬ ‫•‬ ‫‪Academy‬‬
‫‪ GMps GHP‬كذلك نظام ال ‪HACCP‬‬
‫‪By: Ahmad M. Abd El-Khalek‬‬
‫شارك فى تأهيل عشرات الشركات‬ ‫•‬
‫)‪MSA (Management System Academy‬‬ ‫والمصانع فى مو‪%‬اصفات األيزو‪ %‬المختلفة‬
ISO 22000:2018 FSMS “Food Safety Management System”
ISO History
By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

1960 1990 2002 2005 2018
NASA First Flight HACCP BRC ISO 22000:2005 ISO 22000:2018
In corporation with HACCP Legislation The British Retail 1st edition of the 2nd edition of the
Pillsbury NASA introduced in the USA, Consortium was standard. standard.
initiated their first WHO & EU. formed in January
pilot recommendation 2002 when the British
about the HACCP Retailers' Association
System and the Retail
Consortium merged.

Improvement of Management System

Inspection
Quality Management (Detection) on the
(Prevention) final product only
Quality Quality
Assurance Control
(Prevention) (Detection)

Annex SL
High Level Structure (Annex SL)
Clause 1 Scope
1) Key benefits
Clause 2 Normative References
2) MS Structure Clause 3 Terms & Definitions
A. High level structure,
Clause 4 Context of the organization
B. Identical core text and
Clause 5 Leadership
C. Common terms and core definitions
The high level structure includes the main clauses (1 to 10) and their Clause 6 Planning
titles, in a fixed sequence. The identical core text includes numbered
sub-clauses (and their titles) as well as text within the sub-clauses. Clause 7 Support
Clause 8 Operation
Clause 9 Performance Evaluation
Clause 10 Improvement

PDCA Cycle

The input–process–output (IPO) model
In-Put
something such as energy
, money, or information
Process Out-Put
an amount of
that is put into system, Sets of Activities
something produced
organization, or machine to convert the by person, machine
so that it can operate inputs to , factory, country
outputs. Or the final result of
the process.
Process Identification Should include: Process Owner, Inputs and Outputs,

Process, Process Metrics, Resources, People, Methods, Indicators, KPI’s and RISK

Manpower
Materials Measures
(Training/Skills)
RISK!
Suppliers Customer
(By whom)
Inputs PROCESS Outputs
(For Whom)
Methods Machine Environment

(How) (With what) (Conditions)

Process Approach
The process approach is a management strategy. When managers use a process
approach, it means that they manage and control the processes that. make up their
organizations, the interactions between these processes, and. the inputs and
outputs that tie these processes together
Sets of Processes integrated in one process

Risk-Bases Thinking
The concept of risk based thinking is used instead of what was known as preventive action with previous
versions of the standard. While preventive action was a clause on its own in previous versions, risk is now
incorporates throughout the standard. Risk based thinking now means that companies have to perform a risk
evaluation when controls, processes and improvements are establishing in a FSMS.

FSMS “ISO 22000:2018”

Clause 4: Context of the organization
4.1 Understanding The organization shall determine

the organization external and internal issues that are
and its context. relevant to its purpose and that
affect its ability to achieve the
intended result(s) of its FSMS. The
organization shall identify, review
and update information related to
these external and internal issues.

ISSUES You can use SWOT Analysis Technique to

Can be find your Internal issues
Internal External
Which the company can Which the company can

change not change

ISSUES You can use SWOT Analysis Technique to

Can be find your Internal issues
Positive Negative

You can use PESTLE Analysis Technique to

Economic Social find your external issues
Political
EXTERAL Technology
ISSUE
Environmenta
l Legal


Understanding the context can be facilitated by considering external and internal issues, including,
but not limited to,
Legal Cybersecurity
Technological Food fraud
Competitive Food defense
Market Contamination
Cultural Knowledge
Social Performance
Economic
Environments

4.2 Understanding The organization shall determine:

the needs and
expectations of a) The interested parties that are
interested parties relevant to the FSMS;
b) The relevant requirements of

the interested parties of the FSMS.


“Interested Party” “Needs and Expectations”
Customers (and their Customers) Safe Product/Service with highest level of
Quality; Price; On-Time Delivery
Owners/Share Holders Sustained Profitability; ROI
Employees Safe and pleasant work environment; Job

security; Competitive compensation
External Provider ( Vendor, Personnel Continuous Operations; Sustainable markets
Agency, ISO Registrar) and business
Competitors Be more competitive/innovative; Ethical
behavior (impacts all in the industry)
Society; Regulators Ethical behavior; Compliance with
regulations

‫”‪ISO 22000:2018 FSMS “Food Safety Management System‬‬
‫‪Clause 4: Context of the organization‬‬

‫التصنيف‬
‫خارجية‬ ‫داخلية‬ ‫الموضوعات ذات العالقة‬ ‫م‬
‫)‪(-‬‬ ‫)‪(+‬‬ ‫)‪(-‬‬ ‫)‪(+‬‬
‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬
‫أعادة التقييم بعد التحكم‬ ‫االجراء المتخذ للحد من الخطر‬ ‫تقييم‬ ‫شدة‬ ‫معدل‬ ‫وصف الخطر‬ ‫التسلسل‬
‫شدة تقييم‬ ‫معدل‬ ‫الخطر‬ ‫الخطر‬ ‫تكرارية‬ ‫‪ ‬‬
‫تكرارية الخطر الخطر‬ ‫الخطر‬
‫الخطر‬
‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬

‫‪ ‬‬
‫)‪By: Ahmad M. Abd El-Khalek - MSA (Management System Academy‬‬

‫االجراء المتخذ للحد من التاثيرات المحتملة‬ ‫التاثيرات المحتملة‬ ‫االحتياجات‬ ‫اسم الجهة‬ ‫التسلسل‬
‫‪ ‬‬
‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬
‫‪ ‬‬
‫طريقة تقييم التحقيق‬ ‫مدة االنتهاء من‬ ‫وصف كيقية التحقيق‬ ‫الموارد المطلوبة‬ ‫الشخص‬ ‫التسلسل‬
‫‪ ‬‬ ‫التنفيذ‬ ‫المسئول‬
‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬
‫‪ ‬‬

4.3 Determining the • The organization shall determine the

scope of the food boundaries and applicability of the FSMS to
safety management establish its scope.
• The scope shall specify the products and
system services, processes and production site(s)
that are included in the FSMS. The scope
shall include the activities, processes,
products or services that can have an
influence on the food safety of its end
products.

The company scope shall include
1. Summary 4. Products & Services
2. Scope itself 3. Boundaries

4.4 Food safety • The organization shall establish,

management system implement, maintain, update and
continually improve a FSMS,
including the processes needed
and their interactions, in
accordance with the
requirements of this document.


‫اسم العملية‬ ‫‪ ‬‬
‫‪ ‬‬
‫الشخص المسئول‬ ‫‪ ‬‬

‫‪ ‬‬
‫مسئوليات وصالحيات الشخص المسئول‬ ‫‪ ‬‬
‫مدخالت العملية‬ ‫‪ ‬‬

‫‪ ‬‬
‫مخرجات العملية‬ ‫‪ ‬‬

‫‪ ‬‬
‫الموارد التى البد من توافرها التمام العملية‬

‫وصف للعملية وتفاعالتها مع باقى العمليات‬ ‫‪ ‬‬
‫المخاطر المحتملة من العملية‬ ‫‪ ‬‬
‫عمليات المراقبة والقياس التى تتم على هذة العملية‬ ‫‪ ‬‬

‫‪ ‬‬
‫‪ ‬‬
‫طريقة تقييم هذة العملية‬ ‫‪ ‬‬

‫‪ ‬‬

Clause 5: Leadership

• Food safety policy and the objectives of the FSMS.

5.1 Leadership & • Integration of the FSMS requirements.
commitment • The resources needed for the FSMS.
• The FSMS shall be evaluated and maintained.
• Directing and supporting persons.
• Promoting continual improvement.
• Supporting other relevant management roles and
Responsibilities.
• Appointment of FSTL.

• Establishing the food safety policy.

5.2 Policy A. is appropriate to the purpose and context of the organization;
B. provides a framework for setting and reviewing the objectives
of the FSMS; includes a commitment to satisfy applicable food
safety requirements, including statutory and regulatory
requirements and mutually agreed customer requirements
related to food safety;
C. addresses internal and external communication;
D. includes a commitment to continual improvement of the FSMS;
E. addresses the need to ensure competencies related to food
safety.
• Communicating the food safety policy.

‫‪Clause 5: Leadership‬‬
‫تلتزم إدارة الشركة بتطبيق متطلبات المواصفة الدولية ‪ ISO 22000‬نظام إدارة سالمة األغذية والجودة كما يلتزم بمبدأ التحسين المستمر للنظام لتوفير خدمات‬
‫متميزة لعمالئه‪ .‬وعليه ‪ ،‬فقد التزمت األدارة العليا بتنفيذ نظام إدارة سالمة األغذية والجودة وفقًا للسياسات التالية‪:‬‬
‫‪ ‬‬
‫• إرضاء جميع األطراف المعنية‬
‫‪ ‬‬
‫• التطوير الدائم والتحسين المستمر‪.‬‬
‫‪ ‬‬
‫• االلتزام بكافة القوانين وكافة اللوائح والمتطلبات الدولية وتطبيق المعايير المعتمدة من قبل اإلدارة العليا‪.‬‬
‫‪ ‬‬
‫• التدريب والتطوير‪.‬‬
‫‪ ‬‬
‫• مسؤولية التنفيذ‪.‬‬
‫‪ ‬‬
‫• أهداف إدارة سالمة الغذاء والجودة‪.‬‬
‫‪ ‬‬
‫• تواصل السياسة‪.‬‬
5.3 Roles, Responsibilities

• Any employee shall to have his/her JD.
and Authorities • JD shall include but not limited to:
I. Role.
II. Responsibilities.
III. Authorities.
IV. Deputy.
V. Reporting to.
VI. What information shall to be communicated
with them regarding to FSMS.

Food Safety Management System
Skills of Food Safety leader

What do you think !!!
The difficulty here is to make the operation

smooth with applying the food safety standards.
Operation VS Food safety …

The food safety team leader shall be responsible for:
a) ensuring the FSMS is established, implemented, maintained and
updated;
b) managing and organizing the work of the food safety team;
c) ensuring relevant training and competencies for the food safety
team;
d) reporting to top management on the effectiveness and suitability of
the FSMS.

Clause 6: Planning
6.1 Actions to address risks and opportunities.

6.2 Objectives of the food safety management system and planning to achieve them.
6.3 Planning of changes.

Clause 6: Planning
Objective or Any Action Plan

No. What (e.g., Method of Resourc Involved Dead Method of Out Comes Status of objective
Objective) Achievement es Departme Line Evaluatio (Follow-up)
(Actions) Needed nt n Q1 Q2 Q3 Q4
(Key
Indicator)


Clause 7: Support
7.1 Resources
• the capability of existing internal • Competence of (External • Infrastructure can include: land, vessels, • social (e.g. non-discriminatory, calm, non-
resources; Experts and internal buildings and associated utilities; confrontational);
• the need for external resources employees. equipment, including hardware and • psychological (e.g. stress-reducing, burnout
software; transportation; information prevention, emotionally protective);
and communication technology. • physical (e.g. temperature, heat, humidity,
light, air flow, hygiene, noise).
General People Infrastructure Work

Environment
Clause 7: Support
7.2 Competence 7.3 Awareness 7.4 Communication

7.5 Documented Information “How to control your document ?”
What is the difference between form & record ??
Record Form

The most important issue in this clause is How to Control

your document ?
The documentation levels

- L1forr policy
- L2 for Sops’
- L3 for work instructions’
- L4 for Records

What's the difference between maintain and retain ??
“maintain” is to keep something on-going/to keep in good condition;
“retain” is to keep something that is retrievable.

“Retaining” Doc. Info. = Records “Retaining” Doc. Info. = Records

FSMS Objectives Product/Service ID and Traceability Withdrawal, Recall,
Emergency Situation & its effectiveness
HACCP & Calibration &
External Communication & Document Control and control of Design and Development process and Changes related to (ISO
change 9001)
Fitness for purpose of monitoring and measuring resources Evaluation/Performance of External Providers & Performance of
evaluation of FSMS
Evidence of Competence inside or outside the organization
Data Analysis of FSMS
Conformity of Products/Services
Conformity with Acceptance Criteria or Non-Conformity with limits
Review of Customer Requirements and disposition
System Updating Activities, Non-conformances and C/A, Authorized Release of Products/Services (Conforming – Non-
Internal Audits & Management Reviews
conforming) and its evaluation

8 Operation
8.2 PRP’s; When establishing PRP(s) the organization shall consider:
a) construction, lay-out of buildings and associated utilities;

b) lay-out of premises, including zoning, workspace and employee facilities;
c) supplies of air, water, energy and other utilities;
d) pest control, waste and sewage disposal and supporting services;
e) the suitability of equipment and its accessibility for cleaning and maintenance;
f) supplier approval and assurance processes (e.g. raw materials, ingredients, chemicals
and
packaging);
g) reception of incoming materials, storage, dispatch, transportation and handling of
products;
h) measures for the prevention of cross contamination;
i) cleaning and disinfecting;
j) personal hygiene;
k) product information/consumer awareness;
l) others, as appropriate.

8 Operation
8.3 Traceability; which is important thing to follow and

control the source & origin of all product. Also, to follow
the expiration period and control all monitoring process.

8 Operation
8.4 Emergency situation; Examples of

emergency situations that can affect food
safety and/or production are natural disasters,
environmental accidents, bioterrorism,
workplace accidents, public health emergencies
and other accidents, e.g. interruption of
essential services such as water, electricity or
refrigeration supply

9 Performance Evaluation; 9.1 Data Analysis
“The Organization shall determine what needs to be

monitored/measured” Includes;
• Customer Satisfaction Information

• Process Performance
• External Provider Performance
• Internal Audits
• Management Review, including checking the FSMS for alignment
with the strategic direction of the organization.

9 Performance Evaluation; 9.2 Internal Audit
Memo;
Plan Program Frequency Auditors
Notification

9 Performance Evaluation; 9.3 Management Review
Agenda
IN-PUT OUT-PUT with
Decision
s

10: Improvement: 10.1 Non-Conforming Analysis
Correction Corrective Prevention

10: Improvement: 10.2 Continual Improvement
u al
n tin
C o ? !!
e
. us uous
“Examples of STD ntin
Improvement can include the f C o
h y do
Correction, Corrective W tea
Action, Continual in s
Improvement,
Breakthrough Change,
Innovation, and Re-
organization.”

10: Improvement: 10.3 Updating FSMS
The updating activities shall be based on:

U
a) input from communication, external as well as P
internal;
b) b) input from other information concerning the D
suitability, adequacy and effectiveness of the FSMS;
c) output from the analysis of results of verification
activities ;
A
d) output from management review. T
E
How to Conduct HACCP Plan
H C P
A C
Hazzard Critical Point
Analysis Control
MSA (MANAGEMENT SYSTEMS ACADEMY)

!! What is the types of Hazzard ?
u i z
Q 1
2 4

What is the types of Hazzard ?
1. Chemical

2. Physical
Any Foreign objectives that

comes to food from raw,
preparation & final stages of
food manufacturing that can
cause illness to the human ..
‫أى شئ له حجم مختلف عن المادة‬
‫الغذائية ومن الممكن التسبب ف ضرر‬

3. Biological
Aeromonas, Salmonella, E. coli, Escherichia

Pseudomonas Clostridium Staphylococcus coli, Listeria

4. Allergy

4. Allergy
Does strawberry has allergic

effect ???

How to control Bacteria ??
Bacterial Growth Factors
01 Food itself 03
Moisture
05
PH
02 Temperature 04
Time

Temperature dangerous
zone
(TDZ)

1. Conduct a Hazard
Analysis.
2. Determine Critical
Control Points.
3. Establish Critical
Limits.
4. Establish Monitoring
Procedures.
5. Establish Corrective
Actions.
6. Verify That the
System Works.
7. Keep Accurate
Records and
Documentation.

5-Pre-Principles of HACCP
1 Assemble the HACCP Team

The first step is assembling a team of individuals who have
specific knowledge and expertise about the product and process.
The multidisciplinary team should include individuals from
departments such as:
• Engineering
• Production
• HR
• Quality Assurance … etc.,
Don’t forget to include local personnel WHO are involved in the
operation. The team may benefit from outside experts to weigh in
on potential biological, chemical and/or physical hazards, but
these experts should serve as consultants not as a replacement
for your HACCP team.
MS Academy
How to initiate your food safety team
01 Responsibilities 03 05
Roles Consultant
02 FS Team 04
Leader Deputy

2 Describe the Product

First, the HACCP team provides a general description of the food,
ingredients and processing methods. Then the method of
distribution should be described along with information on
whether the food is to be distributed frozen, refrigerated or at
ambient temperature.
3 Identify the Intended Use and

Consumers
Describe the normal expected use of the food. The intended
consumers may be the general public or a particular segment of
the population (e.g., infants, immunocompromised individuals,
the elderly, etc.)
MS Academy
Product Description
01 Identification 03 05 Characteristic/
(Name) Packaging Precautions
02 Type 04
Ingredient

Product Description
01 Storage 03 Intended 05 Distribution

Condition Consumer
02 Intended 04
Use Shelf life

4 Construct Flow Diagram to

Describe the Process
The flow diagram should provide a clear, simple outline of all the
steps involved in the process that are directly under the control of
the establishment. (The flow diagram can also include steps in
the food chain which come before and after the processing that
occurs in the establishment.)
The diagram can be a block-type design — it should does not need

to be as complex as engineering drawings. Also, including a simple
schematic of the facility can be useful for understanding product
and process flow
MS Academy
How to make the flow chart

ICE Cream Production

1) Fresh whole milk, fresh eggs and fresh ripe fruits, sourced from local
farmers and suppliers, are received daily.
2) These are then stored in temperature controlled vats and warehouses
while waiting for production.
3) Fresh milk, pure cane sugar, corn syrup and other ingredients, as per
flavor, are blended together and then pasteurized by heating them to
82°C in the pasteurizer.
4) The mix is pumped through a homogenizer, which applies pressure to
the mix upwards of 150bar in order to break down fat molecules and
create a smooth and consistent mix. This process is very crucial to give
our ice cream its smooth texture.
5) After the homogenization process, the hot mix is rapidly cooled down
to 3°C with the help of a heat exchanger.
6) The mix is then aged for 4 hours in the aging vats to further improve
the texture and heat resistance.
7) Next, a continuous freezer is used to whip the ice cream mix while
freezing it to a temperature of -6°C at the same time.
8) The finished product is then packed in various containers and stored
in walk-in freezers at a temperature of -30°C.
9) Finally the ice cream is distributed all over Cyprus to various outlets



Dairy Product flow chart

5 On-Site Confirmation of
Flow Diagram
The HACCP team should perform an on-site review of the
operation to verify the accuracy and completeness of the flow
diagram, and modifications should be made to the diagram as
needed. After these first five preliminary tasks have been
completed, the following seven principles of HACCP are applied.
MS Academy
Flow Chart Verification
It will be
left to your
imaginatio
n

Management System
Anaconda Effect
P
Plan
C
Check
DDO
AAct
MSA (MANAGEMENT SYSTEM ACADEMY)

7-Principles of HACCP
01 Conduct a Hazard Analysis

At this point, the HACCP team conducts a hazard analysis and identifies
appropriate control measures. They should list all potential hazards
associated with each step. Note: A hazard is defined as a biological,
chemical or physical agent that is reasonably likely to cause illness or
injury in the absence of its control (i.e. safety concerns, not quality
concerns).
The process of conducting a hazard analysis involves two stages:
1. Hazard identification — During this “brainstorming session” stage, the

HACCP team reviews the ingredients used in the product, the activities
conducted at each step and the equipment used, the final product and
its method of storage and distribution, and the intended use and
consumers. Based on this review, the team develops a list of potential
biological, chemical or physical hazards which may be introduced,
increased or controlled at each step in the production process.
MS Academy
01 Conduct a Hazard Analysis

2. Hazard evaluation — During this stage, the HACCP team
evaluates the severity and likelihood of each potential hazard
occurring and decides which ones must be addressed in the
HACCP plan. (Such considerations do not include common dietary
choices which lie outside of HACCP.)
After completing the hazard analysis, the hazards associated
with each step in the production of the food should be listed
along with any measures that are used to control the hazards.
The term “control measure” is used because not all hazards can
be prevented, but virtually all can be controlled.
Note: More than one control measure may be required for a

specific hazard, and more than one hazard may be addressed by
a specific control measure (e.g., pasteurization of milk).
MS Academy
Let’s take an example on the 1st Principle at HACCP Plan
Conduct
Hazard
Analysis

Process .Hazard ID Hazard Description Risk Assessment Calculator Control / Preventative Measures
Steps/ Likelihood Severity Result
items ”H-M-L“
Water B Microbial 2 5 Medium 10 .Main water potable tanks are cleaned and sanitized every 3 months
contamination by Record tank cleaning process Ultra violet lambs are been fixed at
Conduct
pathogenic micro- .main water source inlet
organisms Record U.V maintenance and check -ensure daily monitor/ record
for Chlorine & PH levels at potable water - Water samples shall be
.taken for microbial analysis at least every three month
Hazard
C Chemical 2 5 Medium 10 .Main water potable tanks are cleaned and sanitized every 3 months
contamination from Record tank cleaning
chemical contaminants, stages filters are been fixed and monitored at main water source 3
pesticides, algaecides, .before kitchen inlet
chlorine, high water Ensure conducting Chemical water analysis for potable water at
solids .least every six months & keep analysis finding records
Analysis
P Physical contamination 2 5 Medium 10 .Main water potable tanks are cleaned and sanitized every 3 months
from physical Record tank cleaning process 3 stages filters are been fixed at main
contaminants, color, .water source before kitchen inlet
smell, taste, foreign .Record filters maintenance and replacement
bodies, insects

02 Determine Critical Control

Points (CCPs)
One strategy to facilitate the identification of each CCP is the
use of a CCP decision tree. (Keep in mind that a decision tree is
merely a tool; it is not a mandatory element of HACCP, nor is it a
substitute for expert knowledge.)
Examples of CCPs may include:
• Chilling
• Thermal processing
• Product formulation control
• Testing ingredients for chemical residues
• Testing product for metal contaminants
MS Academy
02 Determine Critical Control

Points (CCPs)
CCPs must be carefully developed and documented. In
addition, they must be used only for purposes of product
safety. Different facilities preparing similar food items
can differ in the hazards identified and the steps which
are CCPs. This can be due to differences in each facility’s
layout, equipment, selection of ingredients, processes
employed, etc
MS Academy
Critical Codex Decision

Tree
Control Q
1
Q
2
Q
3
Q
4
CCP
Or
CP
Y N Y N CCP
Point
Critical Codex Decision

Tree
Control Q
1
Q
2
Q
3
Q
4
CCP
Or
CP
Y N Y N CCP
Point
03 Establish Critical Limits for

Each CCP
A critical limit is a 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. A critical limit is used to distinguish between safe
and unsafe operating conditions at a CCP. Critical limits should not be
confused with operational limits which are established for reasons other
than food safety.
Each CCP will have one or more control measures to assure that the
identified hazards are prevented, eliminated or reduced to acceptable
levels. Each control measure has one or more associated critical limits.
Critical limits may be based upon factors such as:
MS Academy
03 Establish Critical Limits for

Each CCP
• Temperature • PH
• Time • Titratable acidity
• Physical dimensions • Salt concentration
• Humidity • Available chlorine
• Moisture level • Viscosity
• Water activity • Preservatives
Sensory information such as aroma and visual appearance

Critical limits must be scientifically based. For each CCP, there is at least
one criterion for food safety that is to be met. The critical limits and
criteria for food safety may be derived from sources such as regulatory
standards and guidelines, literature surveys, experimental results and
experts.
MS Academy
Establishing the Critical limits

Critical limit Operating limit Control measure Significant hazard CCP Step .No
8C For chilled *Temperature Food temperature at Presence of pathogen Receiving RTE 1

from 1- 8C “for time of receiving “Ready to eat
18C For- chilled items” ”items
frozen Temperature -*
18C For frozen
.items


04 Establish a Monitoring
System for Each CCP
Monitoring is a planned sequence of observations or measurements
to assess whether a CCP is under control and to produce
an accurate record for future use in verification.
Monitoring serves three main purposes:
It facilitates tracking of the operation. If monitoring indicates that
there is a trend towards loss of control, then action can be taken
to bring the process back into control before a deviation from a
critical limit occurs.
It is used to determine when there is loss of control and a
deviation occurs at a CCP (i.e., exceeding or not meeting a critical
limit). When a deviation occurs, an appropriate corrective action
must be taken.
MS Academy
System for Each CCP
It provides written documentation for use in verification.
Ideally, monitoring should be continuous, which is possible
with many types of physical and chemical methods.
Continuous monitoring is always preferred when feasible,
but monitoring equipment must be carefully calibrated for
accuracy.
MS Academy
System for Each CCP
Assignment of the responsibility for monitoring is an important
consideration for each CCP. Personnel who monitor CCPs are often
associated with production (e.g., line supervisors, selected line
workers and maintenance personnel) and, as required, quality
control personnel. All records and documents associated with CCP
monitoring should be dated and signed or initialed by the person
doing the monitoring.
When it is not possible to monitor a CCP on a continuous basis, it
is necessary to establish a monitoring frequency and procedure
that will be reliable enough to indicate that the CCP is under
control, such as statistically designed data collection or sampling
systems.
MS Academy
Establishing the Monitoring System

Monitoring
Who When How What
Store keeper in-charge Sample from each Using prop thermometer Product temperature at the
items received time of receiving

05 Establish Corrective
Actions
No system is perfect, so when preventive measures fail,
corrective actions must be in place to prevent potentially
hazardous foods from reaching consumers. Corrective
actions should:
• Determine and correct the cause of non-compliance

• Determine the disposition of non-compliant product
• Record the corrective actions that have been taken
MS Academy
05 Establish Corrective
Actions
Specific corrective actions should be developed in advance
for each CCP and included in the HACCP plan. As a
minimum, the HACCP plan should specify what is done
when a deviation occurs, who is responsible for
implementing the corrective actions and that a record will
be developed and maintained of the actions taken.
Individuals who have a thorough understanding of the
process, product and HACCP plan should be assigned the
responsibility for oversight of corrective actions.
MS Academy
Establishing the Corrective Action

Corrective action if Deviation
.happened
Rejection of products that not meeting

.the standard temperature

06 Establish Verification
Procedures
Verification is defined as those activities, other than
monitoring, that determine the validity of the HACCP plan
and that the system is operating according to the plan.
One aspect of verification is evaluating whether the

facility’s HACCP system is functioning according to the
HACCP plan. An effective HACCP system requires little end-
product testing, since sufficient validated safeguards are
built in early in the process. Therefore, rather than relying
on end-product testing, firms should rely on frequent
reviews of their HACCP plan,
MS Academy
Procedures
verification that the HACCP plan is being correctly
followed, and review of CCP monitoring and corrective
action records.
Another important aspect of verification is the initial

validation of the HACCP plan to determine that the plan is
scientifically and technically sound, that all hazards have
been identified and that if the HACCP plan is properly
implemented these hazards will be effectively controlled.
MS Academy
Procedures
Information needed to validate the HACCP plan often
include:
Expert advice and scientific studies

In-plant observations, measurements and evaluations
Subsequent validations are performed and documented by a
HACCP team or an independent expert as needed. For
example, validations are conducted when there is an
unexplained system failure; a significant product, process
or packaging change occurs; or new hazards are recognized
MS Academy
Establishing the Verification
Validation Critical CCP Step Verification by food safety specialist

Limit
WHO page No, >>> Chilled Receiving 1 Food safety specialist will attend
product RTE every delivery shipment
temperatures “Ready to ……… Using the form coded by
+5C ”eat items
Frozen
Product -18
.C

07 Establish Documentation
and Record Keeping
Generally, the records maintained for the HACCP System
should include the following:
• A summary of the hazard analysis, including the

rationale for determining hazards and control measures
• The HACCP Plan
• Listing of the HACCP team and assigned responsibilities
• Description of the food, its distribution, intended use
and consumer
• Verified flow diagram
MS Academy
07 Establish Documentation
and Record Keeping
HACCP Plan Summary Table that includes information for:
• Steps in the process that are CCPs
• The hazard(s) of concern
• Critical limits
• Monitoring*
• Correction actions*
• Verification procedures and schedule*
• Record-keeping procedures*
MS Academy
Summary
Verificati Recor Corrective Monitoring Control Significant OPRP Validation

on by ds action measure hazard Step
food who When How What
safety
specialist WHO page No,
>>>
Weekly Form Activate Engineering Six Digital Cold room Temperature of Microbial Storage 1
Review Code Emergency /check monitorin temperatur storing rooms contaminant
for plan in case day g e s
storage of the break
temp. / down will
condition .exceed 2hrs
s via
ALC-
18.08/L4
Food Safety Management System
How to start your career

at Food safety Sector?
A. Job Hunting.
B. Interview Challenge.

Scan Me
MS Academy for ISO Management System

MSA (MANAGEMENT SYSTEM ACADEMY)

ISO 22000 Awarness

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‫‪ISO 22000:2018 Awareness‬‬

‫”‪FSMS ”Food Safety Management System‬‬

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

1960 1990 2002 2005 2018

NASA First Flight HACCP BRC ISO 22000:2005 ISO 22000:2018

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Improvement of Management System

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

The input–process–output (IPO) model

Process Identification Should include: Process Owner, Inputs and Outputs,

The input–process–output (IPO) model

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

The input–process–output (IPO) model

Methods Machine Environment

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Sets of Processes integrated in one process

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

FSMS “ISO 22000:2018”

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

4.1 Understanding The organization shall determine

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

ISSUES You can use SWOT Analysis Technique to

Which the company can Which the company can

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

ISSUES You can use SWOT Analysis Technique to

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

You can use PESTLE Analysis Technique to

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

4.2 Understanding The organization shall determine:

b) The relevant requirements of

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

Employees Safe and pleasant work environment; Job

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

‫‪Clause 4: Context of the organization‬‬

‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬ ‫‪ ‬‬

‫)‪By: Ahmad M. Abd El-Khalek - MSA (Management System Academy‬‬

‫‪Clause 4: Context of the organization‬‬

‫)‪By: Ahmad M. Abd El-Khalek - MSA (Management System Academy‬‬

Clause 4: Context of the organization

4.3 Determining the • The organization shall determine the

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

The company scope shall include

1. Summary 4. Products & Services

2. Scope itself 3. Boundaries

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

Clause 4: Context of the organization

4.4 Food safety • The organization shall establish,

By: Ahmad M. Abd El-Khalek - MSA (Management System Academy)

‫‪Clause 4: Context of the organization‬‬

‫الشخص المسئول‬ ‫‪ ‬‬

‫مسئوليات وصالحيات الشخص المسئول‬ ‫‪ ‬‬

‫مدخالت العملية‬ ‫‪ ‬‬

‫مخرجات العملية‬ ‫‪ ‬‬