ISO 22000 Food Safety Management

ISO 22000 THE GUIDE

raising standards worldwide

INTRODUCTION TO FOOD SAFETY

Food safety is a global concern. Pressure from consumers, retailers, environment and ecological groups and legislative bodies affects the whole food chain from farm to fork.
While much of our food supply is safe, several recent high profile cases around the world underline the potential danger of food borne illness to consumers, employees and brand value. For these reasons, global retailers, distributors, food manufacturers and food service companies are now, more than ever, concerned about the safety of their food supply chain. Organizations in the food sector need to manage risks, demonstrate corporate responsibility and meet legal and customer requirements if they are to remain competitive, protect their reputation and enhance their brand. Today, food safety systems need to take into account not only food regulations and basic hygienic conditions for food preparation, but also a systematic approach to controlling food safety hazards so that food is safe for the consumer. This approach includes contingency plans for potential crises, such as product recall and withdrawal. All these issues need to be considered when developing a food safety system. Various food safety schemes have been developed at regional and national levels, by trade associations, food retailers and processors. This has led to duplication of audits, resulting in a time and cost burden on food producers and processors. Also, with the globalization of the food industry, there is a greater need for the whole industry, in all parts of the food chain, to use the same standards for food safety. ISO 22000 has been developed to meet this global requirement.

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INTRODUCTION TO ISO 22000

ISO 22000 is an international standard and defines the requirements of a food safety management system covering all organizations in the food chain. ISO 22000 has been developed to aid harmonization of approaches to managing food safety, not for just one part of the food chain, but for all organizations in the food chain. It is also applicable for organizations supplying materials, equipment and services to the food industry. The standard combines recognized key elements to ensure food safety along the food chain including: interactive communication, system management, control of food safety hazards through pre-requisite programmes and HACCP plans, continual improvement and updating of the management system. ISO 22000 is intended to define food safety requirements that allow you to exceed your legal, regulatory and commercial obligations.

HACCP-based Food Safety Management

HACCP (Hazard Analysis and Critical Control Points) is widely accepted as an essential tool for managing food safety, particularly when combined with an auditable management system, such as ISO 22000. The principles of HACCP are traceable to the Codex Alimentarius Commission, which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Programme for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety systems. HACCP is a key component of numerous food safety standards.

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ISO 22000 MODEL

Verification

Monitoring corrective actions

Improvement

Implementation

Planning and realization of safe products

Preliminary steps to enable hazard analysis

Establishing HACCP plan Hazard analysis Validation of control measures Establishing operational Pre-requisite Plans

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ESTABLISHING A FOOD SAFETY MANAGEMENT SYSTEM

Establishing a Food Safety Management System, which meets the requirements of ISO 22000, is an ideal platform for building effective food safety within the supply chain. Here we describe some of the key elements for developing that system.
Management responsibility
This section of the standard is designed to enable your top management to establish and maintain commitment to the development and improvement of your food safety management system. The need for measurable objectives is intended to inform top management about the performance of your food safety management system. It therefore helps you to identify any improvements and updating that may be required to enable the ongoing production of safe food.

System definition
Define the scope of your food safety management system in terms of products, activities and sites Document your food safety management system Develop internal and external communication on food safety issues with relevant interested parties Establish a food safety management system that enables all food safety hazards to be identified and controlled Develop procedures to manage potential emergency situations that can impact food safety.

Food safety policy

Establish a policy that is appropriate to the role of your organization in your food chain, ensuring it conforms to both statutory and regulatory requirements and agreed food safety requirements of your customers.

Responsibilities
The responsibilities and authorities need to be defined and communicated, including the appointment of a food safety team leader and establishment of a food safety team.

Objectives
Determine measurable objectives relating to food safety in support of your food safety policy.

Management review
Review the continued suitability, adequacy and effectiveness of your food safety management system at planned intervals and identify opportunities for improvement and updating of the system.

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Resource management
Adequate and appropriate resources need to be identified to establish, implement, maintain and update your organizations food safety management system. The necessary competencies for these resources will need to be determined and suitable training provided to the relevant personnel.

Validation, verification and improvement of the food safety management system

Before implementation of control measures, your food safety team must plan and implement the processes needed for validation of these measures. This will allow them to test that they will work in practice. They will also need to verify the effectiveness of the system following implementation. Internal audits are to be conducted at planned intervals to determine whether your food safety system conforms to planned arrangements and is effectively implemented and updated. Your food safety team will evaluate the individual results of planned verification and analyze the results, which are then formally reviewed by top management.

Planning and realization of safe products

To ensure the realization of safe products, an organization needs to: Collect, maintain, update and document all relevant information needed to conduct the hazard analysis. Conduct a hazard analysis to deter mine which hazards need to be controlled. Establish and manage a combination of control measures through prerequisite programmes and/or by HACCP plans. Implement traceability systems to enable the identification of product lots/batches back through to raw materials and delivery records in the event that recall or withdrawal is warranted. Ensure that procedures are in place to handle potentially unsafe products, withdrawals, and disposal.

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WHO IS ISO 22000 RELEVANT TO?

Direct food chain
Farmers Growers Feed producers Food manufacturers and processors Food ingredient producers Food storage, distribution and transport organizations Caterers Retailers Food service operators such as restarants and fast food outlets

Indirect food chain

Producers of chemicals to be used in the food industry Producers of equipment used in the food industry Producers of cleaning and sanitizing equipment Producers of packaging materials Service providers

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THE BSI ROUTE TO ISO 22000 CERTIFICATION

There are eight steps to achieving and maintaining your ISO 22000 certificate.

1 2 3 4 5 6 7 8

STEP

Establish your food safety management system that complies with ISO 22000 requirements.

STEP

Upon contacting us, we will provide an estimate of costs and timescales for formal assessment.

STEP

Submit a formal application to BSI.

A pre-assessment visit can be a very useful preparation for the initial assessment. Our assessor will be able to review your progress and highlight areas where your system meets the requirements of the standard. We will undertake an on-site stage 1 assessment to review your policy, scope, objectives, and that pre-requisite programmes and HACCP plans have been developed and are in place. We will undertake an on-site stage 2 assessment to determine that your organization adheres to its own scope, policies, objectives, plans, processes and procedures and that your food safety management system conforms to ISO 22000. On successful completion of the assessment, and following an independent review of the completed report, your certificate of registration is issued which identifies the scope of your food safety management system. Your certificate is valid for 3 years subject to demonstration at regular continuing assessment visits of your compliance to ISO 22000.

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STEP

STEP

STEP

STEP

STEP

THE BENEFITS OF ISO 22000 CERTIFICATION

Certifying your food safety management system to ISO 22000 is the clearest demonstration of your commitment to food safety.

Benefits of Certification

You can demonstrate a commitment to supplying a safe quality food product. Helps to ensure you are meeting your legal and regulatory obligations. Improves your ability to meet retailer requirements and is therefore a licence to trade. Applies to all organizations in the global food supply chain. Covers the majority of the requirements of the current retailer food safety standards.

Through enhanced product safety you can minimize product liability risks and recalls. Complies with Codex HACCP principles. Certification can reduce both internal and external audit costs by using one uniform standard. Being certified to ISO 22000 can raise your companys reputation, brand and image. The certification process supports continuous improvement through ongoing surveillance and corrective actions.

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OUR ISO 22000 SERVICES AND TOOLS

Everything you need from one convenient and reputable source.
The standards
Before you can begin preparing for the certification process, you will require a copy of the ISO 22000 standard. You should read this and make yourself familiar with it. Other related standards are also available from BSI. Purchase standards from: www.bsi-global.com/bsonline

Implementation and improvement tools

Various BSI tools are available to help you implement and improve your system. They cover subjects such as Risk Assessments, Risk Methodologies, Gap Analysis and Benchmarking.

Training
There is a range of ISO 22000 and food safety management related training courses to suit various requirements. These include: ISO 22000 Introduction; Implementation; and Internal and Lead Auditor courses. Courses can be delivered in-company, at public venues or online via e-learning. These courses are highly regarded and well attended.

Free guidance documents, publications and software

There is a wide range of free guidance documents on our website www.bsi-emea.com/foodsafety You can also purchase support publications and software tools designed to help you understand, implement and become certified to an ISO 22000 based Food Safety Management System. These are available from: www.bsi-global.com/foodmanagement

Implementing an ISO 22000 food safety system can be complex but BSI tools and services can simplify and reduce the process cost.

Training Courses
FOOD SAFETY COURSES: www.bsi-emea.com/training

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PARTNER WITH THE GLOBAL ISO 22000 LEADER

Key reasons for choosing BSI as your partner.
We have over 60,000 registered clients, making BSI one of the largest and most experienced certification bodies in the world. This places BSI in an unrivalled position of experience and knowledge regarding an organization's needs, irrespective of size and industry sector.

Added value auditing

We are one of the few certification bodies to employ full-time assessors with food industry expertise. We employs very strict auditor qualification criteria and auditors are regularly assessed. We carefully match the auditor's industry experience with an organizations activities enabling the assessment to add real value with minimum disruption and cost to your operation.

Independent accreditation
Our ISO 22000 certification service is accredited by the United Kingdom Accreditation Service (UKAS) and BSI was one of the first certification bodies in the world to achieve ISO 22000 accreditation. Accreditation is a valuable indicator for you to use to verify that your certification body is competent to be carrying out assessment services at your facility. It provides assurances to you that we continue to operate according to internationally accepted criteria.

Global network of delivery

When you choose BSI as your business partner, you are also choosing our international reputation for excellence and delivery. We operates in over 90 countries and we have the flexibility and capability to provide a first class service anywhere around the world. To find your nearest office, please visit: www.bsi-emea.com/locations

For more information about our food industry services please visit: www.bsi-emea.com/foodsafety

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Tel: +44 (0) 20 8996 6325 Fax: +44 (0) 20 8996 7852 international@bsi-global.com www.bsi-emea.com

The BSI registered mark can be used on your stationery, literature and vehicles when you have been assessed and registered. BSI Group: Standards

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