Hi guys, welcome to my blog FOODZAQ. Today I am going to share about ISO 22000 standards. Did you know? ISO 22000 is a food safety system certification that is FSSC. I am sure this blog is very helpful for students who search ISO 22000 pdf, ppt or slide share on internet. and also I hope it will useful for food handlers for their auditing.
Food safety is a global concern, not only because of the importance for public health,
but also because of its impact on international trade. Globalization of food
production and procurement makes food chains longer and more complex and
increases the risk of food safety incidents. Effective and harmonized food safety
systems shall manage and ensure the safety and suitability of food in each link of the
supply chain. For this reason ISO developed the standard for food safety management
systems ISO 22000, which applies to all organizations in the food chain and thus
ensures integrity of the chain.
Parallel to this development there is an increasing need for harmonized certification
of the food safety systems in order to create justified confidence that all necessary
measures are taken to ensure food safety in previous links of the chain. In this
context ISO developed the technical specification ISO/TS 22003 that contains
requirements for bodies providing certification of the food safety management
systems.
These developments were triggered by the increasing need of food manufacturers for
a generally accepted food safety certificate that meets with the requirements of the
subsequent customers in the chain and may incorporate the requirements of the
different certification schemes of the retail organizations.
As a follow up the Confederation of the Food and Drink Industry of the EU (CIAA) took
the initiative to develop a technical specification that specifies the requirements for
good practices in food manufacturing and that meets customer requirements.
Implementation of these good practises is an essential part of the food safety system
and creates confidence in trade. The British Standard Institution, BSI issued these
requirements as the publicly available specification BSI-PAS 220.
As a next step CIAA initiated the development of a certification scheme for food
safety systems of food manufacturers that incorporates the standards ISO 22000,
BSI-PAS 220 and guidance on the application of ISO 22000, ISO/TS 22004. The aim
of this scheme is to harmonize the certification requirements and methods for food
safety systems in the food chain and to ensure the issue of trustworthy food safety
certificates that are comparable as regards content and scope.
The Foundation was commissioned by CIAA to develop this scheme and retains the
legal ownership and the license agreements for the certification bodies. In this text
this certification scheme is referred to as the scheme. The scheme meets the
requirements of the guidance document of the Global Food Safety Initiative (GFSI).
FEATURES OF THE SCHEME
Objectives
This certification scheme sets out the requirements for certification bodies (CB’s) to
develop, implement and operate a system for the assessment and certification of
food safety systems of food manufacturing organizations and to guarantee its
impartiality and competence. The certificate indicates that the organizations food
safety system is in conformance with the requirements which are given in this scheme
and that the organization is able to maintain conformance with these requirements. It
is however not a guarantee of the organization continuous food safety performance.
The value added to an organization with a certified food safety system lies in the
efforts made by the organization to maintain that system and its commitment to
continuously improve its performance.
Scope
This scheme is intended for the audit and certification of the food safety system of
food manufacturers that manufacture:
• perishable animal products, excluding slaughtering and pre-slaughtering (i.e.
meat, poultry, eggs, dairy and fish products)
• perishable vegetal products (i.e. packaged fresh fruits and fresh juices, preserved
fruits, packaged fresh vegetables, preserved vegetables)
• products with long shelf life at ambient temperature (i.e. canned products,
biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt)
• (bio)chemical products for food manufacturing (i.e. vitamins additives and bio-
cultures) but excluding technical and technological aids
Note: transport and storage on site and as part of the operation are included (e.g.
cheese ripening). It is applicable to all food manufacturing organizations in these
categories, regardless of size and complexity, whether profit-making or not and
whether public or private.
Content and plan Content and plan
The scheme consists of an introductory part and four separate parts in which
requirements and/or regulations for the actors in the process of certification have
been laid down. These actors are: the food manufacturing organization, the
certification body (CB), the accreditation body (AB) and the Board of Stakeholders
(Board).
The introductory part contains a description of the scheme and information on the
background, definitions and reference documents. Furthermore it contains the running list of decisions by the Board.
The three following main sections contain the normative documents for:
- the food manufacturing organization (Part I),
- the CB (Part II) and
- the AB (Part III).
These normative documents are indicated in the scheme as ”Requirements”. Guidance
on the application of these requirements is included if deemed necessary.
Apart from this the main sections contain:
- guidance for the food manufacturing organization on how obtain and maintain a
FSSC 22000 certificate (Part I),
- regulations of the Foundation concerning the conditions for the use of the scheme
and for providing certification and accreditation by the CB and AB (Parts II and III)
Finally, Part IV contains the regulations for the Board which deals with the
requirements and regulations of this scheme.
Development
This certification scheme has been developed by a project team and steering
committee comprising of food safety experts of representative international food
manufacturers, experts of a number of international certification bodies a
representative of the confederation of the food and drink industry of the EU. The
scheme is approved by and will be maintained by the Board of Stakeholders of the
scheme. Within the board the interests of all involved parties are represented.
As of February 2010 it is a Global Food Safety Initiative approved scheme.
Board of Stakeholders
The Foundation aims to prepare a certificate scheme, with a broad acceptance adding
particular value to the relationship between the certified food organizations and
those around it (the government, customers and suppliers). In order to achieve this,
the Board of the Foundation consists of representatives of trade and industry,
authorities and other parties concerned. The Board complies with the requirements
set by the accreditation bodies which are member of the IAF multilateral recognition
agreement.
Maintenance and review Maintenance and review
The Board has at least three meetings per year to maintain the certification scheme.
After every meeting major and/or minor changes are decided on and will be directly
published in a current list of decisions on the Foundation website. Revisions of all
relevant documents of the scheme are published annually on the Foundation website
and communicated with the licensed CB’s and AB’s. If the Board considers it
necessary that requirements or regulations should be amended or added on shorter
notice than one year, the Board can issue a directive that will be effective from a
given date. These directives will be communicated with the licensed CB’s and AB’s
and will be published on the Foundation website. The Board will have an overall
review of the certification scheme at intervals not exceeding three years and any
amendments arising from the review will be published by the Foundation and made
available to all stakeholders.
Operation
By entering into an agreement with the Foundation accredited CB’s are authorized to
provide certification in accordance with this scheme. Accreditation shall be gained in
conformance with this scheme by an associated AB that complies with the regulation
for AB’s (Part III). Licensed CB’s are obliged to adhere strictly to this scheme.
REFERENCE DOCUMENTS
This scheme is based on the following documents and their future versions:
• GFSI Guidance Document, Fifth Edition, September 2007
• IAF Guidance on the Application of ISO/IEC Guide 62;1996 (IAF GD 2: 2005)
• IAF Mandatory Document for duration of QMS and EMS audits; 2009 (Issue 1,
IAF MD 5: 2009)
• ISO 9000: 2005, Quality management systems – Fundamentals and vocabulary
• ISO 9001: 2008, Quality management systems – Requirements
• ISO 19011: 2202, Guidelines for quality and/or environmental management
systems auditing
• ISO 22000: 2005, Food safety management systems – Requirements for any
organisation in the food chain
• ISO/TS 22003: 2007, Food safety management systems – Requirements for
bodies providing audit and certification of food safety management systems
• ISO/TS 22004: 2005, Food safety management systems – Guidance on the
application of ISO 22000: 2005
• ISO/IEC 17000: 2004, Conformity assessment – Vocabulary and general
principles
• ISO/IEC 17011: 2004, Conformity assessment – General requirements for
accreditation bodies accrediting conformity assessment bodies
• ISO/IEC 17021: 2006, Conformity assessment – Requirements for bodies
providing audit and certification of management systems
• BSI-PAS 220: 2008, Prerequisite programmes on food safety for food
manufacturing (Publicly Available Specification of British Standards Institution)
TERMS AND DEFINITIONS
For the purpose of this document the terms and definitions given in the standards
and technical specifications which are listed in the reference documents apply.
The following terms and definitions also apply:
• Audit: Activity to verify compliance with the requirements. In the scheme the
term audit is used both for verification of requirements of the food safety
management system as for verification of other requirements such as
requirements of the prerequisite program.
• BSI-PAS 220 PAS 220 PAS 220: BSI-PAS 220: 2008, Prerequisite programmers on food safety for food manufacturing (Publicly Available Specification of the British Standards
Institution). Where BSI-PAS 220 is stated, ISO/TS 22002-1 can be read.
• BSI-PAS 96: BSI-PAS 96: 2008, Defending food and drink (Publicly Available
Specification of the British Standard Institution).
• Board of Stakeholders or Board: a group of represent Board of Stakeholders or Board representatives of key interests
within the scope of the certification scheme including experts on food safety.
• Certification system: rules of procedure and manage Certification system ment for carrying out
conformity assessment leading to the issuance of a certification/registration
document and its subsequent maintenance.
• Certification scheme: a set of requirements for the Certification scheme process of certification to
certify conformance with a performance standard which is included or referred
to in the scheme. Apart from the performance standard, the scheme may
contain normative documents for the certification body and the accreditation
body which certifies the certification body.
• Food: Any substance, whether processed, semi-proces Food sed or raw, which is
intended for human consumption, and includes drink, chewing gum and any
substance which has been used in the manufacture, preparation or treatment
of “food” but does not include cosmetics or tobacco or substances used only
as drugs
• Food manufacturing, Food manufacturing, also called food processing: The set of methods and
techniques used to make food. Food manufacturing typically takes harvested
crops or animal products and uses these to produce food for sale or delivery to
the consumer and ingredients for food manufacturing.
• Food processing: See definition of food manufacturing Food processing.
• Foundation: The Foundation for Food Safety Certificate Foundation action.
• General principles of food hygiene of the Codex Alimentarius: Recommended mentarius
International code of practice - General principles of food hygiene, CAC/RCP
1-1969, Rev. 4 (2003) of the Joint FAO/WHO Codex Alimentarius Commission.
• Guidelines for drinking- Guidelines for drinking-water quality of the WHO water quality of the WHO water quality of the WHO: Guidelines for drinking
water quality, Third edition, Volume 1, Recommendations, WHO, Geneva 2008.
• IAF Guidance on ISO Guide 62: IAF Guidance on the A IAF Guidance on ISO Guide 62 application of ISO/IEC
Guide 62;1996 (IAF GD 2: 2005).
• ISO 22000: Standard ISO 22000: 2005, Food safety ma ISO 22000 management systems –
Requirements for any organization in the food chain.
• ISO 9001: Standard ISO 9001: 2008, Quality management ISO 9001 and systems –
Requirements.
• ISO/TS 22003: Technical specification ISO/TS 22003: ISO/TS 22003 2007, Food safety
management systems -Requirements for bodies providing audit and
certification of food safety management systems.
• ISO 19011: Standard ISO 19011: 2002, Guidelines fo ISO 19011 r quality and/or
environmental management system auditing.
• ISO/IEC 17011 ISO/IEC 17011: Standard ISO/IEC 17011: 2004, Conformity assessment –
General requirements for accreditation bodies accrediting conformity
assessment bodies.
• ISO/IEC 17021: Standard ISO/IEC 17021: 2006, ISO/IEC 17021 mity assessment –
Requirements for bodies providing audit and certification of management
systems.
• Minor nonconformity: An observation, which leads to Minor nonconformity a minor nonconformity
report, relating to a nonconformity in the situation that this does not effect the
functioning of the system or the food safety of the product or service.
• Nonconformity: An observation, which leads to a non Nonconformity conformity report, as
defined in ISO/IEC 17021.
• Normative document: Normative document See definition of standard.
• Standard, also called normative document: A document Standard t against which
something can be measured, judged or evaluated.. "Document" is to be
understood as any medium with information recorded on or in it.
•Risk: The probability of causing an adverse health Risk effect caused by the
likelihood of occurrence and by the possible severity of the adverse health
effect of a particular hazard in food when prepared and consumed according
to its intended use.
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